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parrotheaddan   

Dan, 76 y.o.
Woodstock, United States [Current City]

Speaks

Looking for

Friends
Language practice
Flirting and romance


Joined 12 years ago, profile updated 3 years ago.

Displaying posts 1 to 10 of 17.
Reply - Conversation - Dec 19, 2012
thanks for stopping by..
Reply - Conversation - Dec 13, 2012
I guessed you meant Angola! Who knows, there may be some rich person in Andorra who cant wait to give You money! Lol
Reply - Conversation - Dec 13, 2012
I guessed you meant Angola! Who knows, there may some rich person in Andorra who cant wait to give You money! Lol
Reply - Conversation - Dec 11, 2012
That´s OK!
Reply - Conversation - Dec 11, 2012
Andorra isnt in Africa. it is a small, wealthy principality between Spain and France
Reply - Conversation - Dec 11, 2012
Thank you for your message.
I am curious, wy dont you accept messages from Andorra?
inactive user
i've never teach italian to anyone and i wouldn't know where to strat...althoug i'd like to help u to learn italian i think that i woundn't be a good teacher...
Reply - Conversation - Oct 11, 2012
Hmm, spooky. I stopped in here a week or so ago but was too tired & braindead to speak (:
To get the moose out of the woods, after field dressing we use a chainsaw wench hooked to trees and pull it inch by inch until we reach the riverbank. Then we huff & puff & roll it into the boat, (it helps to have a big strong grandson) - head to town and use the wench on the dock to pull it up to hang & skin. Then we wrap the quarters in a clean tarp, into the truck and home to hang in the shed to cure several days. This was a young fork moose, probably 7 or 800 pounds total weight, best tender delicious meat ever. I've been working on the midsection, leaving the front & hind quarters to hang for now. There's 15 dinner's ribs in the freezer so far, along with the backstrap, liver & heart, 3 beautiful neck roasts and about 60 pounds to grind for hamburger when the kids show up this weekend. I cooked the tenderloin for our dinner last night, it was melt-in-your-mouth delicious - moose is a lot like beef only much better, no gaminess to it whatsoever. The best part, however, is it hasn't been pumped full of antibiotics, growth hormones and genetically modified pesticide filled corn. Just healthy meat the way it's supposed to be. We'll make steaks, roasts, jerkey & more hamburger from the quarters this weekend too, if we get that far. Then I'll cut up all the bones to cook down for soup stock to can along with the scraps for the dog. Then, by golly I am READY for winter- bring it on!!
Break's over, bye for now and...have a great day! ( :
Reply - Conversation - Oct 11, 2012
Hi Dan, I am a fiction writer. I believe too that friendships in the field are very helpful, supportive and at times a door opened for commiseration....hopefully not too much of the later though! What type of writing have you embraced?
Reply - Conversation - Oct 11, 2012
Hey Dan, this is me.... is this you? Seems I've some catching up to but I'm still here. I've just returned from a week-long moose hunting trip with my grandson & his girlfriend - success! The kids both have to get back to work, Tyler at the ship yard and Lindsey is deckhanding on the boat I used to work on - which means most of the meat processing is up to ole granny here. That's okay tho, we are all so greatful there will be plenty of wonderful meat for the year - "thank you Mr. Moose!"
It's nearly daylight, coffee cup's empty so I'm off to clean the disaster I left in the kitchen last night and back to the butcher block. Here's hoping you have a great day - I promise to try and stay in touch better
Northern lights were awesome last night!! ( :
Jeannette
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