This next one is of a wicked cloud that came over house. The sky was as blue as I’d ever seen.

WOW!! Now that’s what I call fast responding!! Less than 15 minutes ago I did a post about a buck that was sent to me in an email. The email had little info provided with it and simply stated it was taken by a 9 year old and had 40 scoreable points. Well, I just recieved this photo in an email by someone named Jim who says the fellas name is Baler and that the buck scored around 220BC unofficially. The “wire” is described as hot wire that was put up in an attempt to keep the buck out of a garden. According to Jim this is only the second buck this fella had ever taken.

Here’s another buck photo that was sent to me by email. After searching around the web a bit, I ran across the same photo over at CamoGirls Blog , it appears she is looking for any input behind this buck as well. The email that was sent to me simply stated that it was killed in OK somewhere by a nine year old and had 40 scoreable points. Camogirl added in her post that it’s been rumored that Cabelas has offered $150,000 for the buck. Certainly someone out there has the story behind this buck. If so, send us a comment or hit the “contact” button at the top of my blog.

Personally, I get DEER FEVER no matter the time or place. I get a feeling that runs through me like no other when I’m in the woods and a deer is spotted. That feeling is what makes me a hunter, not a golfer. (No harm in golf, it just doesn’t do anything for me). The adrenaline rush I get whether the deer is 300yards out across a bean field or just 40 yards behind me in a thicket is what deer hunting is all about to me. I can be 15 feet up in a climber with my bow in hand and get the shakes like you’ve never seen as a lone doe makes her way towards my stand.

Knowing how to control the overall excitement and rush is where experience comes into play. I’ll be the first to admit, I’ve had to back out from shooting an animal because the shakes got the best of me. With time this all changed. I still get that initial burst of adrenaline and I still get excited, but, I’ve learned to concentrate on the task at hand which means placing my shot in the best possible area to take the animal out quickly. After the shot, I tend to make life easy on the squirrels because I usually shake all the remaining acorns out the tree before being able to climb down. Knowing that it’s my duty as a hunter to make sure I don’t wound this animal probably helps me more than anything else.

The day I lose these feelings will be the day that my hunting career will be over. I’ll gladly place my guns back in the safe, probably sale my bow, and move on to something else. Maybe I’ll try golf again?

Although Perry passed away at the age of 90 back in 2005 he will always be known as the “Father of Structure Fishing”. Most of you from the south probably know him for the lures he invented called a spoonplug. Mr. Perry has already been named one of the nations top 25 most influential anglers.

HOT SPRINGS, Ark. - Four legendary figures of bass fishing who have contributed greatly to the sport through education, angling achievements, innovations and communications will join 32 previously inducted men and women into the Bass Fishing Hall of Fame, Feb. 21.

The class of 2008 includes Charlie Campbell and Virgil Ward both of Missouri, Nick Crème of Texas and Buck Perry of North Carolina, as the seventh group of inductees. Crème, Perry and Ward will be inducted posthumously.

Induction ceremonies Thursday, Feb. 21 will take place at the Hyatt Hotel in Greenville, S.C., the evening before the start of the 40th Bassmaster Classic’s three days of championship fishing on Lake Hartwell. The reception will begin at 6 p.m. followed by the induction banquet and ceremony in the main ballroom at 7 p.m.

LINK TO FULL STORY HERE

One of my favorite meals to eat is Schnitzel. My grandmother who was Austrian used to fix this meal for us growing up. I never realized how much work was involved until I got to the point of wanting to make this meal for my family. For those not fimiliar, Schnitzel is a thinly sliced piece of veal or pork. Aside from the thinly sliced meat, the real work happens when you break out the meat mallet and hammer away in an attempt to further tenderize the meat.

When I received this product I knew almost instantly what it would be used for. The thin slices of pork were rolled through with ease and without much effort. A once time consuming (not to mention rather loud) process was made almost effortless thanks to the Mr. Tenderizer. I’ve only used it for the Schnitzel dish so far, but my next dish will be thinly sliced venison which will then be breaded and fried. This product is one of those kitchen tools that you may not use all the time, but you’ll be glad you have it once it’s needed. I only wish my grandmother would’ve been around to try this product out, one of her biggest complaints about cooking Schnitzel was having to swing that meat mallet in her old age. Anyone in need of an easy way to tenderize some meat should definitely check into the Mr. Tenderizer I don’t think you’ll be disappointed.