For the next three weeks I will be visiting my mother, sister, and niece on the border of Wyoming and Idaho. It’s a very different land than the one I usually frequent, with bigger skies and Rocky Mountains— indeed, the Grand Tetons— different weather, and different flora and fauna.
Tonight, for example, I am making beer-braised moose for supper. It’s just like the venison braise I described on the sidebar, but with a different beast in the pot.
That's my neck of the woods.
ReplyDeleteI'll wave on my way to work tomorrow.
Don't forget to honk and wave this way as you go by
ReplyDeleteGood thinking on the beer. Much easier to braise a moose if they are drunk beforehand.
ReplyDeleteA moose's favorite ale?
ReplyDelete