Posted August 19 2004 - 9:59 AM
Posted August 19 2004 - 10:13 AM
Though I did see my trap sprung, so I gotta go check to see if I'll be live lining one for bait tomorrow.....
Posted August 19 2004 - 11:01 AM
I'll have to check that thread though before I just quit growing.
Posted August 19 2004 - 12:19 PM
Originally posted by JimW:
You're trying to trap them, eh? Be prepared to trap and remove 100 or more
"Vaya con Dios"...
Posted August 19 2004 - 1:20 PM
I will say that the mesh bags of smelly soap hanging from the stakes is working, though, at least for the 4 plants I hung them on......they have left those plants alone since they've been up, and been going for the other ones.
Unfortunately, I have about 20 plants, so I guess I gotta go buy more soap.......
Posted August 19 2004 - 11:44 PM
Marinated in water and sunflower seeds overnight
"Vaya con Dios"...
Posted August 20 2004 - 3:33 AM
The 5 gal bucket is kind of cruel. I prefer a good pellet gun with well placed shots=no suffering----more sporting too
Posted August 20 2004 - 7:27 AM
Posted August 03 2010 - 3:24 PM
Make sure you decapitate chipmunks quickly and strip their fur off. Hold them upside down to make sure all the blood runs out.
Save the fur - you can make a nice pair of gloves with them later.
With a sharp knife, de-bone the little guys, but save the bones. Once you have your pile of bones, put them in a 2 qt pan and boil them. You will use this as your stock for your chili.
Chop up meat into fine pieces or grind.
- 2 lb. Chipmunk meat pieces
- 1 small yellow onion, chopped
- 1 small green pepper, chopped
- 2 cans (16 oz. each) Dark Red Kidney Beans, undrained
- 2 cans (16 oz. each) Pinto Beans, undrained
- 2 cans (16 oz. each) Black Beans, undrained
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can (6 oz.) tomato paste
- 2 envelopes chili seasoning mix 1/2 tsp.
- Ground Cinnamon 1-1/4 cups Sour Cream
Make sure you do this slowly, use a slow cooker to make the meat tender. Cook for about 3 hours on low heat. Then let it set for 30 minutes and skim off any fat.
Add onion and green pepper; cook until tender, bring up to a low boil on medium heat, stirring frequently.
ADD all remaining ingredients except sour cream; mix well. Bring to boil; cover. Reduce heat to medium-low; simmer 20 minutes, stirring occasionally.
SPOON into soup bowls; top with sour cream.
"Depend not on fortune, but on conduct."
Posted August 03 2010 - 5:11 PM
Posted August 04 2010 - 5:48 PM
Posted August 04 2010 - 10:03 PM