Thank you, Ted.
One of these days I will send you some three speed stuff.
I can’t believe it is more than 50 years since I cataloged all the S/A, Shimano and Sachs, three speed parts for our shop.
Seeing my youthful scroll for the part number and the part description on each one of the little drawers feels really special when I look at it.
With regards to South Dakota, it is what it is.
The weather is volatile, the state sees tremendous tourism income from pheasants, and they have re-created former federal programs at the state level.
It’s nice to see all that CRP, prep, and WPA ground open to the public, and in a handy book.
Couple that with legal road hunting, and a person who is a complete invalid could drive around in the countryside and fill their vehicle with pheasants.
Oddly, I don’t really care for chasing pheasants around sloughs.
It’s tolerable after freeze up, but that brings other issues. However, it’s what my friends know and I go along with it.
You gotta fish where the fish are.
It takes 20 pheasants to make 20 pounds of pheasant bratwurst for the club. I’ll be making pheasant sausage next week.
I smoke some for pea soup. 1 carcass per lb of split peas.
Do you mix any other meat with the pheasant for the bratwurst? I must admit that I had never heard of pheasant bratwurst until reading your post. But, since I enjoy traditional bratwurst, I just thought I would ask.
