Rambling

[Dean Romig]

Hick, It's good to hear from you. I see your name occasionally at the bottom of all this, indicating you're reading the threads from time to time and I'm glad you dropped a note as to what you've been up to. Hope you do well on the quail and woodcock! How do you like your woodcock prepared? I like mine sauteed extra rare in butter and a tiny dash of salt.

Keep in touch,

Dean

[HICK]

Kevin,
I breast out the meat. Put some butter in a skilit and sautee lightly. place breasts on toast, add milk to the pan making a gravy and pour it over the breasts. I hope I get to try it out again.


HIck

[Bill Murphy]

Hello, Hick. Good luck with your bird season. We hope you pay us a visit at the Southern next spring. Bill Murphy