Hunting

The Art of the Shooting Stick Why a simple tripod may be one of the most important pieces of equipment in a hunter's kit Campfire debates about rifles and cartridges are part of the fun of hunting. Hunters can spend an entire evening arguing over bullet weight, velocity, caliber and the relative merits of one rifle over another. But when the time comes to make the shot, there is a much simpler truth: how well you shoot matters more than what you are shooting. That is where shooting sticks enter the story. For anyone who has hunted Africa, three-legged shooting sticks are hardly an accessory. They are part of the language of the hunt. When a stalk begins, the professional hunter carries his rifle, a tracker carries the sticks, and the hunter knows that sooner or later those three legs may become the foundation for the shot of the trip. There is a practical reason for their ubiquity. African bush is not particularly interested in accommodating a prone shooting position. Thorny vegetation makes lying on the ground an unattractive proposition, while taller grass, brush and uneven terrain often make a low position impossible. Standing behind a set of sticks allows the hunter to shoot over the vegetation while maintaining a remarkably stable platform. The beauty is in the simplicity. Three Legs and a Rifle A good set of shooting sticks does not attempt to replace the hunter's skill. It simply gives that skill a better foundation. The traditional African tripod is wonderfully uncomplicated: three legs, a slightly shorter front leg, and a fork at the top where the rifle's fore-end rests. The system is fast, quiet and adaptable. Once properly positioned, the hunter can

Jacqueline Kennedy's style is the definition of timeless, all-American elegance. It features clean lines, tailored skirt suits, shift dresses, and a minimalist, sophisticated palette. Her look evolved from 1960s formal White House chic to relaxed 1970s street style.   Of even more interest to me is her classic riding outfits, which featured traditional English and American equestrian gear, including tailored dark riding jackets, crisp white shirts, slim-fitting beige or light breeches, dark ties, and polished knee-high leather riding boots. She also famously wore a traditional Andalusian picador-style jacket and wide-brimmed hat at the Seville Fair in Spain. Jacqueline Kennedy Onassis shared a lifelong love for horses and regularly rode with the prestigious Orange County Hunt in the Virginia Piedmont region around Middleburg.  We have hunted in Virginia and Orange County Hunt is widely regarded as the best and also the most posh hunt in or around Middleburg.   It is beautiful hunt country and the hunt has longstanding ties to the community.   Many people say that the hunts around Middleburg are the community itself, in this pocket of the U.S., where foxhunting lives and breathes as part of the fabric of life there. During her time as First Lady, her passion for foxhunting served as a private escape from Washington politics.  Jackie leased a refuge from Washington, with a 400-acre estate Glen Ora in Middleburg, Virginia, turning it into a weekend capital and equestrian haven.  She rode frequently with the Orange County Hunt, one of the oldest foxhunting groups in the United States.  After her lease at Glen Ora ended, she and President John F. Kennedy built their own nearby estate named Wexford in the heart of hunt country.  Her trainer trailered her and the children

Luke Combs Teases New Single About Cherishing Moments With Your Kids – “Huntin’ By Yourself” Mary Claire Crabtree· COUNTRY MUSICNEWS ·April 30, 2024 Luke Combs is leaning into this fatherhood. I mean, this one has to drop on Father’s Day, right… it’s the perfect song for bonding with your kiddos. Combs, now a dad of two boys, really understands the meaning of “time moves fast” and perfectly captures that in this demo he shared for a new track called “Huntin’ By Yourself.” “This song is about doing things you love with your kids, but knowing they’ll grow up one day & then you’ll realize it’s never about what you’re doing but who you do it with.”  The sweet lyrics of the track tell the story of a father who has spent many years hunting with his child. From him taking down his first buck to all of the amazing moments they shared in the stand, they were also met with moments when maybe the father wished he hadn’t brought his kiddo to the woods. It can be frustrating when the little ones don’t want to sit still or talk too loudly, but you’ll look back on those times wishing you had them again rather than being alone in the stand when they have grown up. “He moves too much And he talks too loud But I don’t mind cause  I’m finding out, even if it’s  Just time we’re killin’ It’s never felt more like livin’ They’ll make you cuss And wear your patience thin But next thing you know they’re All grown up and then You’re huntin’ by yourself again…” Who is cutting onions in here? So many folks in the comments feel the same way,

  DANIELLE PREWETT Adapted from: https://www.themeateater.com/cook/butchering-and-processing/can-you-refreeze-thawed-meat?utm_source=sfmc&utm_medium=email&utm_campaign=4.10.23_Whitetail%20%28Turkey%20Whitetail%29&utm_term=https%3A%2F%2Fwww.themeateater.com%2Fcook%2Fbutchering-and-processing%2Fcan-you-refreeze-thawed-meat&utm_id=529729&sfmc_id=500689168 As meat freezes, the liquids inside expand and form into crystals that puncture muscular fibers. As the meat defrosts, these crystals turn back to liquid. The damaged tissue will then release additional fluid that contains salt, vitamins and proteins. This juice isn’t just moisture for the meat, it’s also flavor. In theory, meat that has been frozen ends up being slightly tougher and drier than if it were fresh. Additionally, freezing promotes oxidization of fat, meaning the overall flavor begins to decline the longer it is frozen. Now, imagine this entire process happening twice. The quality of meat is now significantly lower, so it’s no wonder why many chefs preach against refreezing meat. Because so many people, including myself, have been in this predicament, I decided to try an experiment to find out just how much of a difference refreezing makes. I defrosted a vacuum sealed package of two pheasant breasts in the fridge that had been frozen for more than a year. The next day, I placed one of those breasts back in a vacuum sealed bag and froze it for a second time. After another 24 hours had passed, I pulled the meat from the freezer and left it in the fridge to defrost with its other half. The following day, I cooked both pheasant breasts side by side in the same pan for the same amount of time. The meat that had been frozen only once was tender and juicy. The other was noticeably tougher and drier. However, I wouldn’t go so far as to say it was inedible by any means. It was still a good piece of meat. Had I served that to someone