Stumpjumper
01-20-2006, 06:17 AM
Down here in the deep woods, swamps, and thickets of south Louisiana the deer hunting season is nearing its end--With the closing date of 1/22 for regular firearms with an additional week of muzzleloader many of us have come to realize that we will not "bag our buck" this season.
Hunting is not just about taking game, but about the memory of all those early morning hunts in the cold, frost, and sometimes rainy mornings and afternoons.
My hunting trips had ended about 20 years ago because of various reasons, but was reborn this season. I will always cherish this season, because it is the one that brought me and my two sons even closer together.
It all began when I enrolled them(and my oldest grandson) in Hunter Safety class which is required before anyone can purchase their hunting license. For a while it looked like they would have to wait until next year for a class, but out of the blue one was offered in November.
With three days left for us to possibly bag our buck, we will not be saddened if we do not. The memories are what counts
With that said, I will ask that each and every hunter that did not score this season have the very same attitude, because before we know it hunting season will be here again
This is how to deal with it. Its almost springtime and time for FISHING-----Who ever said you have to have a deer roast to be able to do some Outdoor Cooking--Matter of fact the weather sure is a lot better in springtime and summer--Instead of being outside all alone in the cold stirring a pot of stew we can have the whole family keeping us company and "taste testing" while we fry some fish and cook up shrimp stews and grill all sorts of fish and the "sides" that go with them
It has already started--Be sure to check out all the recipes posted by our members--They all sound great and soon as I can get these last days of deer season 05/06 completed I will definately try them all
BTW--I just got my Cabelas Master Fishing Catalog 06 and WOW------I can taste the fried sac-a-lait already--Of course catfish courtbouillon is on my menu also--Then there is the bream panfry--And how bout garfish gravy--Can't forget about gaspergoo stew---How bout crawfish stew--some folks even eat alligator----and then there is-------------------See-- I told ya's---No need to fret bout hunting season being over ,cause springtime and summer is so much fun---and tasty------Mike----
Hunting is not just about taking game, but about the memory of all those early morning hunts in the cold, frost, and sometimes rainy mornings and afternoons.
My hunting trips had ended about 20 years ago because of various reasons, but was reborn this season. I will always cherish this season, because it is the one that brought me and my two sons even closer together.
It all began when I enrolled them(and my oldest grandson) in Hunter Safety class which is required before anyone can purchase their hunting license. For a while it looked like they would have to wait until next year for a class, but out of the blue one was offered in November.
With three days left for us to possibly bag our buck, we will not be saddened if we do not. The memories are what counts
With that said, I will ask that each and every hunter that did not score this season have the very same attitude, because before we know it hunting season will be here again
This is how to deal with it. Its almost springtime and time for FISHING-----Who ever said you have to have a deer roast to be able to do some Outdoor Cooking--Matter of fact the weather sure is a lot better in springtime and summer--Instead of being outside all alone in the cold stirring a pot of stew we can have the whole family keeping us company and "taste testing" while we fry some fish and cook up shrimp stews and grill all sorts of fish and the "sides" that go with them
It has already started--Be sure to check out all the recipes posted by our members--They all sound great and soon as I can get these last days of deer season 05/06 completed I will definately try them all
BTW--I just got my Cabelas Master Fishing Catalog 06 and WOW------I can taste the fried sac-a-lait already--Of course catfish courtbouillon is on my menu also--Then there is the bream panfry--And how bout garfish gravy--Can't forget about gaspergoo stew---How bout crawfish stew--some folks even eat alligator----and then there is-------------------See-- I told ya's---No need to fret bout hunting season being over ,cause springtime and summer is so much fun---and tasty------Mike----