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Hope it wasn't owned by a squanch!!!!

Mine is just fly tying.

Just made the dry cure for 7 pork belly pieces. Will cure them for 10 days then cold smoke for 3 days.

Meant that I went to university there!

Did an undergrad in the Peg!

No. Its football. Its the championship game of the CFL (Canadian Football League). The grey is the Grey Cup and Blue is one of the teams, the Winnipeg Blue Bombers.

I made a rose sauce with 8oz of the crab served over homemade linguine noodles. Fantastic!

I cleaned and removed all the meat from 28 crabs. I got 3 lbs of meat. Making a pasta sauce tonight with 8ozs.

Thanks! Looks fantastic. I will try to make them.

I love mushrooms. Please share the recipe if you can. Cheers. Ken

That sounds delicious.

Here's the first batch of many coming out of the ice bath.

I would like to try to make a crab ravioli.

I will post pictures.

Thanks Brett. It appears that I can get crabs like this till the end of lobster season which is the end of May. I know I can't utilize that many but I sure want to maximize some.

I just had a lobster fishing neighbour drop off 2- 5 gallon pails of crabs. I'm in Nova Scotia. They said they will keep dropping off as many as I want. I guess the the crabs crawl in the traps to get the bait. Please forward cooking and recipe ideas.

Could use it here in Nova Scotia! Cheers Ken

They were waiting for mommy to come home from work.

No one comes through the front door unannounced!

I subscribed to a "Hot sauce of the month" offer from a hot sauce store once. It was great. They would select 2 different sauces every month and mail them to me. I subscribed for a 3 month package. The sauces range in heat levels from the superhots to fairly medium range. It certainly got me...