RIP to at good buddy

[Southpaw]

Originally Posted by edgarspencer

Seriously? I keep some in my car. Lighter than sand and gives me traction on icy roads.

Oh the horror, your definitely employing them wrong.

I understand you live above the Grit Belt, and you would probably never enjoy grits on their own, but taken in context of a supporting role with a savory sauce with meal described would probably change your mind.

Of course I'm also taking into account that you might have a grit prejudice so I won't waste my time or yours describing what your missing out on. But, if you have never had fried crappie served with grits that have mozzarella cheese and mixed in with some red pepper flakes for kick, then its possible you just haven't lived a full life yet. Btw you have to have cole slaw added in as well, its important.

[Richard Flanders]

I understand completely Todd. My sister raises all her own beef, pork and chickens-for eggs and roasters. Some of them get names, especially the laying hens and roosters. I've toyed with names on my prominent grouse visitors but they never seem to stick for some reason.

[Hixie]

Originally Posted by Richard Flanders

There are still three grouse coming into the feeder so perhaps the next king is in the group.

Or the next birthday dinner!

Nice recipe and a fitting tribute to an old friend. Well done!

[Southpaw]

Richard, your recipe reminds me of one of my favorites, Trout Avery Island. Typically employed for Speckled Sea Trout or even bass. Btw the Cajuns called bass, Green Trout since meat has same texture, taste and qualities as speckled trout. I'll bet if half the bass fisherman used this recipe they would never put em back. Recipe has a ton of butter and white sherry and its baked in the oven. I like to cheat it and pan fry the fish with a light corn meal and flour coating before putting in oven with the butter and all the fixings. But hey I am from the South and like everything fried. Grits are always optional but we put a bed of grits down on a plate then the fish with all that sauce over top. The grits take all the sauce in and guaranteed you won't be able to eat without tapping your toes.

[C.O.B.]

I think Edgar has the right idea on the usage of grits. Birds eat grit I'll eat the birds and thats as close to eating grits as I care to get.

[Southpaw]

Originally Posted by Rich Anderson

I think Edgar has the right idea on the usage of grits. Birds eat grit I'll eat the birds and thats as close to eating grits as I care to get.

Ha. I don't think you fellas are truly embracing all things southern with the big event coming up this week. That's okay though.

[Dean Romig]

I prefer my speckled trout (salvelinus fontinalis) with blueberry pancakes, both pan fried in bacon fat. And a good hearty mug of coffee.





.

[Alfred Greeson]

You may be a Yankee by birth but you definitely have some Southerner at heart!

[CHE]

Happy Birthday Richard!

[Tom Flanigan]

I'm surprised that the bird committed suicide in the spring. I have had a grouse fly through my windows twice in my life. Both times were in the early fall.

Some say it was due to the grouse eating fermented fox grapes. But I don't think so. I think it has more to do with the young scattering and flying crazy. Young grouse will scatter somewhat which is natures way of managing the gene pool. I don't know for sure but that sounds pretty good to me.

Your bird was obviously trying to get into the house to get more seed. Did you forget to feed him? What a shame. His death should be on your conscience.