From Boys Own Book of Outdoor Sports
A wild turkey trap is made by first digging a ditch; then over one end is built a rude structure of logs, covered at the top. The structure should not be tight, but, of course, sufficiently close not to let the birds through. Indian corn is scattered about and in the ditch, and inside of the pen. The turkeys follow up corn in the ditch, and emerge from it on the inside. Once there, the silly birds never think of descending into the ditch, but walk round and round the pen, looking through the chinks of the logs for escape that way. To make all sure, the ditch should end about the center of the pen, and a bridge of sticks, grass and earth should be built over the ditch, just inside of the pen, and close to the logs; otherwise, in going around the bird might step inside the ditch, and once there it would follow the light and thereby reach the outside of the pen.
I have a hard time believing that there are people in the world who don’t like beets. BEETS ARE AMAZING.
Recently I’ve been braising beets, and it always turns out so goddamn good. I’m guessing it’s the high sugar content of these precious roots that makes it so special — when you reduce the cooking liquid, it turns into a glaze. Yummers.
Ingredients
Serves 4
- 4 T butter
- 1 onion, diced
- plenty of salt and pepper
- 1-2 T sherry vinegar
- 6 giganto leaves of Swiss chard, chopped
- 6 medium beets, cut into thin, bite-size pieces
- vegetable broth or water to cover
- In a wide skillet, melt the butter. Add the onion and salt and cook until soft and translucent.
- Add pepper, vinegar, and chard. Cook over medium heat for a couple minutes, until chard is wilted.
- Add beets and pour in just enough water to almost cover the beets. Clamp on the lid and cook at a simmer, stirring ocassionally, until the beets are almost tender — you should be able to pierce it with a knife or fork, but feel a bit of resistance. (How long this takes depends largely on how thinly your beets are sliced.)
- Remove the lid and continue to cook, stirring every couple minutes, until the cooking liquid has reduced to a thick glaze. Adjust seasoning and serve — it goes nicely with couscous.