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Don't delay, start building your future today. From the glow of St. Paul's number one, welcome to another edition of Cabin Country. Give us the time and we'll take you out of the traffic and away from the levee.
Let's find the place where the looms call out among the moonlit waves. We're the wind size among the Norway pines. Pull up a dock chair, have a sip of your coffee, and get a line in the water. This is Cabin Country.
Now here's Bjorn Lloyd's deck, and I'm FUD Cluck. This segment of Cabin Country is brought to you by Horseshoe Club. That satisfying chaw you might share with Grandad. Horseshoe, you'll be hard pressed to find a more pleasing wad.
Welcome back to the show. We're glad to have you. Again, I'm Bjorn Lloyd's dad. And I'm FUD Cluckman.
Talking tonight, pre-show outside about here we are in March. Yeah. And it's kind of felt like the endless autumn. Right.
This year. Autumn is always a season I think we both greatly enjoy FUD. Oh yeah. That never, never land in between.
Well, summer's over. Now we've got this time where the weather is still good, and then it gets kind of cold, and that's pleasant too. And you can suit up and sit around the fire ring and enjoy the frosty evening, you know. But you know in the back of your mind what's coming.
Oh yes. And it's going to get cold. It's going to snow in the holiday season and oh boy, and we're shoveling and snow blowing and all that good stuff. Right.
And then we hit January into February and March, and it's just kind of what I always refer to as the grey snow season. Kind of like a, yeah, it's kind of melting. It's kind of coming back. Oh, here comes more of it.
And then everything's white again, and then turns kind of dirt grey brown again. It's a long, often. Yes. This year has been false advertising.
And it just is not, we're not having it. And I'm going to go way out on a limb here and say I don't mind. I've enjoyed every second of it. This has been the year of the endless autumn.
Yes. And I think that was a beach boy's album, wasn't it? Endless autumn. Or endless autumn.
Oh yeah, okay. The whole lineup of songs we could play with them. Yeah. That line of inquiry.
But no, it's been, anyway, fall is always kind of magical because it's going to end. And it's going to end abruptly. And what we enjoy in that sort of shoulder season is gone. Yeah.
And so I'm going to ask you, Foot, right out of the gate, what do you like the best about autumn in cabin country? What is it that works the best for you? What do you enjoy? I've been realizing that I do kind of like the later autumn.
So like well into October, especially these days where summer seems to be kind of overlapping into, I'm sure most people enjoy. Yeah. No problem. But I really like the mid to late October through November where it just seems like the suspended animation of all the creepy crawlies are crept and crawled into hibernation somewhere.
Or died off. Dropped dead. But yeah, then something we often talk about is the smell of the drying leaves and the grass that gets dry. I just, everything just seems kind of to me like frozen.
Again, that suspended animation. I mean there's nothing like the new spring life and the teaming with life that's exciting, especially after a long, cold, gray winter. Oh man, they waited so long and here it comes. Yeah.
But fall, there's something a little bit more. I can't think of a better word than magical right now. But I'm afraid that's the best I can come up with. It works.
So yeah, crunching of leaves underfoot is kind of goes through the woods and the leaves are down or something like the oaks flow to hang onto the leaves well into the wintertime. But I know I've said this too many times, you know, listeners may have. Yeah, that goes beyond again. That smell of kind of the decomposing, like aspen leaves.
Right. You know, and the cottonwood leaves, things like that, just crunching underfoot. Twigs everywhere in the occasional bursting from cover of a rough grout. Yeah.
It's good stuff. And then something too about waking up in the morning and it's a real like frost covering everything. But the snow is not flying yet. Right.
Lakes and rivers are still free vices. Yeah, it's just, or the better you get the waters kind of smoking. Yeah, steaming. Steaming water.
It's good stuff. And so yeah, for me, it's kind of a combo platter. The change of the colors, oranges and reds and golds and browns. But yeah, the aroma is on the ground as we kind of crawl around through the woods in and around the pillager backster areas.
Yeah. Wonderful stuff. And there's nothing quite like a fire. Yeah.
You know, early after, early evening, late afternoon fire. And I was like, man, I'm glad this is going because it's, yeah, I'm starting to almost see my breath here and a cup of hot coffee and or cigar. Right. It's all good.
And then there aren't docks and lifts up anymore. I mean, they're all, it's just one big stretch of water. And to see all the reeds kind of turn color. To me, it's always like what it would probably look like a long time ago when there weren't all kinds of 17 sections of docks sticking out there and doing different lifts and a couple are electronic.
There's something to it that, you know, the sun's getting lower in the sky so the angle, the shadows are no longer. And there's something about that too. You know, the summer has just kind of a haze, you know, throughout the day. Right.
What I also liked about the fall is that it kind of seems like late morning all day long. You know what I mean? Yeah. Yeah.
The sun comes up and then very shortly thereafter it feels like it's already starting to set. Yeah. And everything's got that kind of interesting, kind of deeper color. Yeah.
More contrast. Yeah. Yeah. Without a doubt.
And then where you're at to smell, you know, the wood fire right from up and down the river. People are burning, burning fires and their fire rings and to hear the reports. Oh, yeah. Oh yeah.
I'm like, oh, one of these days, you know, fun. They're going to get out there and walk the fields or walk the woods or sit in a blind. And there's a romance to the idea of walking the woods with a 12 gauge, you know, on a safe point at the ground and waiting for something to get up and trying not to fill my pants as a rough-droughs blow is covered. Oh, but more times than that, no, it's as late as a cigar to start a fire instead.
Yeah. I for one, yeah. Like the cigar, cook up a pot of mitts, decaf, enjoy the fire ring, but I'm a forager. Yes.
You know, I like to walk the woods and see what's out there. I'm a huge fan of the late great you'll give them, but specifically foraging. It's doing a little cruising the internet and it was like, what in the world are people able to pull in and make use of while they're out there in the autumnal walks through the woods. Now, the first thing that came up, they were talking about acorns.
And I will admit, Fudd, I'm a guy who's been known to shell and devour a white oak acorn from time ago. Yeah, I'll get rid of the shell and I'll check that acorn to make sure there's no pinhole in it, indicating some kind of larvae or something enjoying the white oak. But they're free of tanning. They're very good.
And I'm told if they're roasted, they're even better. In fact, if roasted quite well, they can be ground and used as a flower for various baking kinds of things. If you want to make flapjacks or something out of a white oak acorn flower, go ahead and do that. But I like them as you'll himself would say, out of hand, I'll just eat them, shelled them, and down the hatch.
But they were talking about red acorns, red oak acorns. And I made the mistake of trying a red oak acorn in a similar fashion. I don't know if I was confused or like, why did it go out? They're so tanning.
They're so incredibly tanning. I mean, just pull all the moisture out of your mouth. And the only thing I can compare it to is there's a type of wild crab apple that grows in Minnesota. And the bright yellow in the autumn after the first frost.
And I think, wow, first frost, a lot of things will turn very sweet after the first frost. They'll talk about the mid-south coming up into cabin country. A little far south for us, but persimmons will grow wild in parts of the Midwest to the mid-south. And after the first frost, they become very sweet, just a little like a wonderful little soft, but very, very flavorful.
And I was thinking, well, you know, I don't know, looked good and little yellow apples. They're all over these trees. I was out running. And a guy who likes to joke was made at one point where your distance runner who forages or your forager who distance runs.
I'm not quite sure which, but this good friend of mine said, it seems as though you plan your running routes around what's edible. And you hit those stores of nature's goodness on your run. And I'm not going to lie. That is often the case.
I know where the mulberries are in the spring. And I know where I'm going to find the best of the... You don't see me. You got raspberries behind your garage.
You don't see me picking them. Oh my God. Even a rental property that had golden raspberries. Oh, cool.
Lord. There's nobody living here. Who's the guy in the running shorts just making me look over there? Housing all those yellow raspberries.
But yeah, there was quite a ways out. And there was this tree and we had frost. But it was one of those late autumn... Oh my gosh, it's almost 60 degree kind of day running a t-shirt and shorts and it feels good.
And it's great. And I thought, oh, look at all those crab apples. I got to get one shot. And I mean, I don't know how many miles out I was, but I didn't want something to go.
I didn't want something real astringent that was going to pull all the moisture out of my system. And I had a bite out of this crab apple, which was pretty good size. I mean, for a crab apple, I was like, wow, it was like a small, it looked like a golden delicious. It's a hint of red on it.
And I was like, wow, false advertising. Oh my gosh, it was awful. And it was brutal. I mean, I was hurting for water at that point and my mouth went cotton.
And I had several miles to get back. It was brutal. Yikes. I managed to find another wild apple tree that was actually quite good.
And I was like, thank God. We turned some moisture. Oh, man. Unreal.
But yeah, some of these things. Well, anyway, red oak acorns. And this particular site said they do produce copious amounts of these acorns and they're consumed by cultures all over the planet, great source of nutrition, et cetera. But you're going to have to soak these things for a long time to remove the tannins before you use them.
Our little dog, Coli, just loves those red oak acorns. Just always chewing it. I'm thinking, what the? But Coli eats firewood.
Oh, she eats corn. Everything. Our little Cavalier King Channels spandons. Dead minnows.
And as they say, yeah. I might make it. Dead minnows. I don't know, but she probably would.
She eats everything. Awesome. Not that thing. Okay.
Okay. Thank goodness. No. Can you beat the combination of cold beer and afternoon fishing trips?
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Channel liquors, open from 8 a.m. till 10 p.m. We'll be waiting for you. Welcome again to Cabin Country.
I'm your in Lloyd's Dad. And I'm Fud Cluckman. It is our honor tonight to Fud to introduce a new piece that's kind of a joint effort here. Oh boy.
We call this Jump Cut Hunter's Theater. Jump Cut! Jump Cut Hunter's Theater. And the opportunity for our cabin country faithful, who loved to hunt, to write in their favorite hunting tales so that you and I might bring them to life in this theater of the mind.
And at the same time, it's an opportunity for our good friends at Millard Fillmore Middle School through the Audiovisual Club there. They get the opportunity to practice their audio mixing and editing. Tomorrow's Audio Stars, Media Stars, getting an opportunity to hone their craft. So here we are with episode one, if you will.
Hello, new feature. Hunter's Jump Cut Theater. Fud, you got the first story, joining you on Trail of the Year Hunt. I'd seen only his shadowy form shrink away down the long length of a mown corn f...
...dusk. And then bank west onto a grassy lane that divided a wooded hill. With hardwoods on one side and a bank of young ass and the other. This was the perfect place to drop in and claim a 12 point.
The next afternoon I hung a stand on the wooded edge in the fork of the wooded and waited. For hours there was the deserted grassy road cut. My wife's sitting over here. White tail tracks running its length.
And the f... cutting in perpendicularly along the... Cockerspanule knob. Between the aspens and the gush-nawed off and gone.
Yeah. Love the dog. The North West Coast. Which had been flipping red red red red red red red red red red over side up settled.
The Red Squirrel. And there he was. Abraham Lincoln. He didn't weave through the aspens or step onto the old shoe.
My hopes are living there at the present time. 180 inches give or take. 14 yards away facing me. Cockerspanule Dog.
Front leg standing on the road cut. Rear ones. And heistly. But then I realized that right then I felt as though I had mystically levitated to my stand.
In that college. He was just coop-booted and bring this kingly beast down. And I reached for my bow with a stand made of barely audible. The buck lifted his head and stared beyond me.
I froze. Thinking that like many deer only vaguely lurted. He pooped and soon flicked his tail. And...
Shoot him as he sees his face. He just froze. So strong. Possibly five minutes.
Roamed as if on a hill. And vanished into the aspens. Whoa! Come on, Gordon!
50 yards away and out of range he circled over to the sunlight side of the knob. Step broadside into a small... ...and stood there for the longest time. To me, what a white tail buck could become.
And it proved to me that... Not the hunter that would take him this season. Powerful stuff, powerful stuff. Great story, thank you.
Indeed, well I've got Story 2 here for you. Calling this one the Holly Deer camp. Experience, so here we go. I claimed my first dill in a pickle barrel.
The back of Woolworths. I claimed my first deer on the hillside of the Minnesota Western Plains while camping in a pop-up jake-up with my uncle and my dad. Who were so worried about me that they forced us to take the camp just to make sure we weren't pitching winter-grade tents in the snow. My father was a hunter, but he was a lot packing a deer out.
I thought of it after my years stopping the three miles off the dirt road. We were bent and some friends with strong backs would have been very helpful. But I made my own way across the bone meat, and I had to hit it back to the... I married, moved to Montana, began to raise a family on the animals that fell to my v-notch.
But unlike Holly, Holly, Holly, Holly, where I shot my first dill. My adopted state didn't have a muzzleloader season. I found myself hunting a landscape where everyone else showed Holly. Folks didn't have to worry about how far down to above the dog.
Didn't take them 45 seconds to reload. Touch. That's up to charge it every night. So that the next day began with a charge of fresh milk.
One year I blew my chance to fill the freezer with a hammer. I clicked onto a camp, a white tail gone like smoke. And later I lost one of the biggest milk I've ever seen, when a shot hank fired. Car cacamoo, the buck standing broadside and staring at his numb fingers.
Pham, Pham, Pham, Pham, Pham, Pham, Pham, Pham... Pham, Pham, Pham, Pham... ...The last day of that season the cold sun had never warmed the hills and tree lines. It was so cold I had stopped.
String of Mulees materialized out of the timber. The animals were winter meat at a time in my life when it was so... Dill, pickle out of the fail! I thought the lock over the fire while the Mulees nervously browed, browed, browed, browed, browed.
And watched with a sinking heart, as one by one. They pulled out, opened the trunk of my father Chevy Impala, Father Chevy Impala, which I borrowed from time to time after he too, moved Father Chevy, moved Father Chevy, moved Father Chevy to get my horse blanket dad kept in the trunk. Underneath it was a 30-30-30-30-30 Winchester. With that guy in a high handed black powder preaching could grab that rifle, leech hand and quietly labored up the hillside.
And there was my freezer. I still believe that the measure of a hunter is not how far he shoots, but how close he gets to make sure of it. Freeze, freeze, freeze, freeze. I kind of understand that a rifle is only a tool.
You don't need a cloud of smoke to conjure the spirit of your impact. The 350 Magnum I carry now may not have the same spirit of yesterday, but it thunders when you ask it. As for my prize muzzle loader, it hasn't fired since the last light on that mountain. I stuff money down the bore where it rests over the mantle underneath the skull and another mountain.
Quite a tale, Eiffel. Well, and if you'd like to join us, give some young, fine people in the audiovisual world editing opportunities. Feel free to send your hunting tales into Hunter's Jump Cut Theater. And ideally our young students will live up to their billing, make some fine listening for our more than fine audience.
Anyway, thank you for joining us on the inaugural episode, Hunter's Jump Cut Theater. We'll see you next time. Well, the first thing I met was a fire with a foal again, a sky with a any kind of love. Well, further afield here, they're talking about their apples galore all throughout the state.
In a lot of cases, especially if you're hunting near an old farmstead or something. Often it's not, there will be apple trees that have kind of almost gone feral. Crab apples have an excellent flavor. They talk about wild apples.
I've had a wild apple or two. I think they probably just trees that have gone wild. They've kind of turned wild, and they could be a little interesting. But yeah, I used another running route that would take me past yet another rental property that had what was left of.
The tree was half dead, but the live half would always get, I'm not sure what they were, but they were gold. Apple's green, turning to gold. I thought they're either gold and delicious, or maybe it's an early honeycris or something like that. I'm not sure, but I would stop.
They were kind of undersized. Again, they never blemished by instances. Yeah, there was nothing there. And at the end of my run, I'd be like, oh man, and if cars come in and go on, and they never touch them, I was like, well, I'm just going to, whoops, I'll hand up with this in my hand.
Oh, look at that. It's delicious, outstanding. If you could, if they stayed on the tree after the first few frosts, ambrosia was delicious, outstanding. Wow.
Yeah, if you can find an apple tree out there, man, make a meal of it, because it's good. The last apples to ripen are usually the best keepers, the really hard apples. They store well in a cold spot or a root cellar, just like granting off the Beverly Hillbillies. I got a barrel of apples down there in the root cellar, next to the pickled bop paws.
So help yourself. They claim you can keep them throughout the winter. Can't imagine what they're like in the following spring, but maybe you got a barrel full of cider. I don't know.
Yeah. Apple sauce. Apple sass that's 50 proof for something. I don't know.
They're claiming here that some kind of old farmsteads too will have pear trees that have gone back to the wilding state. And you'll find pears that are out there. It says they're not always good for eating out of hand, but can be mixed with apples to make an interesting sauce. Oh, yes.
I'm like, well, I've never run into that. Usually, again, running through the city neighborhoods. I know where they are. I figured that out.
And man, they just, I'm like, why do you people not make anything of these? They're just falling off the tree. Yeah. Look at that.
Look what I found. Oh, sassy letter. They're wonderful. The next on the list, wild plum.
Now you might remember a walk. Oh, yes, I do. At the cabin long ago, I was pointing out, hey, look at this. There's plum trees.
Oh, yeah. Wild American plum. Absolutely love it. Yeah.
I was really impressed with you that weekend. I don't know how long we've been going up at that point, but I thought a couple of years. Yeah. You know, it's everything in these woods.
I've been coming up here for years. Well, I like to think I do if I don't actually, but yeah, the plums. Real small, kind of purple orange. They get this interesting kind of frost-like color on them when they're ready to go.
If you're unfortunate enough to get one early on when they're not quite there yet. Again, you won't soon forget it. It's very, very acidic and harsh, but the pits are very big. There's not a lot of flesh to them, but man, when they're right, a wild plum.
I want to say it's prunas, Americanas, prunas, Virginia. I don't remember which it is, but you can buy them too as a native shrub. Plan around your house. My folks had one in their house in the northern suburbs.
And growing up, I was like, what are these little? Are these edible? Well, I don't know. They're awfully wormy.
I used to make sauce out of them. Grandma made sauce out of everything. Grandpa's old boots. I did a new pair.
Well, we're going to make sauce out of these boots. Nothing goes away. Oh, my goodness. My mom would even talk about prunas or chok-cherry sauce.
And then Grandpa liked, because he was a dairy farmer, so there was always fresh cream and then poor cream on the sauce. It would curdle. Oh, my God. The acid content was so high.
You now had fresh cheese with your... Oh, my gosh. Oh, my gosh. I love the wild plum.
This is very rare, but here and there. I'm all in tart, but good eating. I didn't find that in that tart. When the frost is hit, man, the skin is very sour, but the fruit inside is thin as it is.
It's really wonderful. It's a really unique flavor. I compare it to springtime when the crab apple trees are blooming. Or the apple trees are blooming.
And there's a smell off those blossoms that I can only compare to my wife who certainly said this a million times. We got to go for another walk because the trees are blooming. I got to go out and get my beak and those trees. And the sad thing now is the bees are all dead.
They just aren't the bees. They used to be... We had a crab apple tree growing up at that same house. And it was just magenta with flowers in this ranch.
Huge. And it was just purple kind of magenta. All flowers. And the thing just hummed.
There were so many bees in that tree. And they didn't care. You could walk around underneath it and look. You don't bother them.
They're not going to bother you. They were getting all the pollen and nectar they could get. And now, I mean, they're everywhere in St. Paul where I'm at.
There's just dark purple blossoms and white blossoms and peach colored blossoms. And they smell so good. I'd be buying it constantly. It's just...
It's apple. Some of them have kind of normal cinnamon aroma. But it's also like fresh rain. It's just really unique.
But we know bees to be seen anywhere. It's kind of heartbreaking. My daughter's big into the study of all things forestry. And she's like, oh, it's horrible.
I hope they come back. We've got a lot of work to do. Kind of take it easy on the lawn sprays, etc. That have killed off all the pollinators.
But they smell good. You know, there for a while too. My mom would take a page out of my grandma's book. And I'd go out and have to collect all these crab apples.
We're falling off this tree. And she was making jams and jellies. Jams and jellies. It was good.
But I was like, a lot of work for, you know. Well, if that's what you grew up with families. I guess so. I did that.
I did that. I deserved everything you could that you could. You know, good forage. I guess to some extent I equate that flavor of the wild plum with the aroma of those blossoms.
It's just like so unusual. It's so distinct. And it's pretty amazing. Next on the list, they're talking about Hawthorns.
Hawthorns trees have interesting leaf patterns. It's kind of hard to explain. It looks like a crab apple. I guess they're related to roses and apples.
Same idea. They're going to say here smaller than apples. Looks like a very tall rose bush with orange red berries. Or sometimes yellowish.
I've seen yellowish too. I remember on a sailing trip up in the Apostles. We pulled into one of the islands there in the Apostles Islands. They were Hawthorn trees ahead of.
They looked like little tiny apples and they were bright yellow. And I tried to get a tempting mouthful. And it's just like, wow. Memories of that crab apple came back.
You know, I was like, oh boy. And the trees do have really lengthy sharp thorns all over them. And I'm even told there's a, I forget the type of bird. Here's where we need sand.
Oh yeah. But these birds will catch insects. And then the nickname for this bird is the butcher bird because they'll catch bugs. And then it pail them on the spikes of these Hawthorn trees to come back and eat them later.
Stay around. We'll be back to each other later. They're claiming the apples can be used for pectin. I don't doubt that for one minute because they are so bitter.
And I would assume it makes for real easy. It'll thicken things up. It'll thicken sauces up. And also says you can make cider out of it.
Just like regular apples. Although it's an interesting flavor but not great on their own and please watch out for the thorns. And then interestingly enough, you might get a charge out of this with a lot of your ties into indigenous lore that says always offer tobacco before harvesting. So the fairies who live in the bush don't come after you.
Pokey with a thorn. Oh my God. Wow. And paleo you wouldn't come in each of you later.
Wow. The birds and the fairies and the Hawthorn shrubs offering of tobacco that sounds very interesting. Native American. For the Hawthorn.
Yeah. Hawthorn shrub. I've seen them. You'll get it.
It talks about the various styles of many different varieties. Orange, red, yellow. It says some are better than others. You'll know what you've got.
And you send a very sweet tree to trees. So you might find one that's just absolutely delicious and after the first frost you can't fill your pockets full enough with these things. Others run far and run fast because it's just ghastly. Next up, choke cherries.
I know they're on your lot up there in the back there. Oh yes. That's right. They're in cherries.
I think they might be pinned because they're a little more red and they're not quite as thick. I often confuse choke cherries with the fruit of a plant that comes up that is known in parts of the state and parts of the country. It's a salad green if harvested early enough. Elvis Presley had a song called, Polk Salad Annie.
Oh really? It's all about eating Polk. Yeah. Polk Salad.
But it will get a spike of blackish berries at the top. I read somewhere you want to kind of leave those alone. You're better off leaving those alone. But that's what choke cherries can look like on a tree that clearly is of the cherry family.
Yeah. And my dad talked about being a farm kid and eating choke cherries out in the fields. And the almost immediate after effects of overindulging the choke cherries. Well if you're out on the farm I suppose just go ahead and put it there.
There's something else. It says white tailed a tear in very dark almost black. Apparently they make good wine. Oh.
And my mom talked about grandma again making sauce which would curdle the cream. So maybe you just avoid putting cream on it. I don't know. I'll have some sugar.
I'll get a lot of sugar. They're going to keep you going. That's for sure. Keeps you going.
But I've tried them in the wild. If it's very late in the fall and they're still on the tree, they're not awful. There's a sales pitch for you. You don't wait long enough and they're not terrible.
Get it a shot. That sounds right out of the show. But I think they're called choke cherries. I'm sure there's some kind of reason they went with that.
But I like to think it was if you ate them before they were dark dark dark black. You might just choke on these things. There was something about them. I don't know if they're stringent acidic.
I'm not sure what it is. I mean that there's two different ends of the scope. Things are either real acidic or they're real base. I felt like these were real base.
I mean they've got a big seed in them. Kind of like a small cherry. Pulls them right out of their mouth again. Well I've been.
This is Ward Melander, your cabin country cigar aficionado. I bring you frequent reviews of some of the local cigars and tobacco's that are brought to cabin country and in some cases that are grown in cabin country. Today I'll be reviewing Homestead Cigar Companies Casserole No. 1.
The cigar comes in Toro, Corona and Churchill Sices and offers flavors that are both familiar and friendly. Coming to you in a Connecticut wrapper, this medium bodied smoke offers remembrances of things passed to the cabin country smoker. Just like the pre-light aroma of this cigar started off with a very light sweet taste. A very clean and refined taste, reminiscent of late July sweet corn.
This lasted for about the first one third of the cigar. From there until the halfway point the taste became more complex with subtle tastes of ground beef and cream of celery soup, almost a semi-saverry bread crumb flavor. From the halfway point to the last inch and a half the flavors became very vegetal and earthy. These are the flavors I so look forward to when smoking a cigar, almost like a rusted potato or tater tot.
After that point the cigar started to turn a little filling. Flavors of gratinade cheese sauce and burnt corners of the hot dishpan. So laying it down at that point was to be expected. The nice thing about the cigar was that it was complex without being too complex.
But it's nice to have a cigar like this that will consistently give you the flavors you were looking for. Flavors like a Sunday summer at Grandmas. Spaghetti. That kind of dog cooked just drop it in the water and eat up the sauce.
Pretty good. Watch how much? Sure you don't want it? No sir.
How about you? No sir. You got to watch it pretty close. Get you cooked and you got to eat it with a spoon.
Give me a photo on the can over night. Do I get you a patted head? What? Spaghetti.
Sure you don't want it? No sir. Open up the sauce and I'll have you right there. Maybe they're coming now.
What? Bonjour. Here you've got no right to go through my spaghetti. Something you don't want me to find?
I'm coming here while I'm having dinner at an old man. I sat in the can over night. Where? Where there?
What? Spaghetti. I'm just spaghetti too long. Homeroly and see if I'll ever see punishment as prescribed by law.
Give me a photo on the can over night. Spaghetti. Old man, I sat in the can over night. We'd like to encourage you to stick around after cabin country each week and slow down a bit.
Pick up some of the small town wisdom of today and yesterday. With good old Lloyd. Well, good meeting everyone. It's so good to see all here again tonight.
I'm Lloyd. It's been a while since we've sat down around the fire ring together. I'm so glad to be with you. Have you all back with me again tonight?
Let me take a moment and stroke the fire here. We've got a nice evening planned for you tonight. I'll be talking about the joys of shallow water, large mouth fishing. There's a recipe for Calico beans I may share.
And we've got a local musical guest, Red Flannel Trout, joining us tonight for number two. And I may have a vocal contribution of my own to offer up later as well. Yes sir, glad you're here. Join Lloyd for a virtual tour through his Minnesota native plant's home garden with special guest naturalist extraordinaire, Rive Tossen.
So those white blossoms back there making a wondrous display are blooming bunchberry. I'm not going to pull your leg, Rive. I have no idea how this strand of pink lady slipper arrived. Doesn't respond well to transplanting.
It probably had some wild helpers bringing here, but here it is. And aren't those blossoms gorgeous? My land, this stretch of Labrador tea and large leaf-aster I did plant. Didn't just show up by itself.
Really beautiful display of native perennials, Lloyd. You must add water to that swan Labrador tea. Indeed, that I do. Rive, I also have great pride in my wild sassmiller.
Every year it comes in a little thicker and a bit richer and earthy natural root beer flavor. Lloyd, let me pull up some here so you can smell the freshness of those sassmiller roots. Lloyd, I feel that's poison ivy. No, no, no, no.
Leaves of three, a frosted mug awaits ye. Remember that rhyme? It's sassmiller time. Do you know any fellas and after dawn back at the truck?
We may be able to catch this before Lloyd starts reacting. Oh, you worry warts, I tell you, I know what I'm doing here. Oh, oh, oh, oh, oh, oh, oh. Come on up.
Well thanks to the boys and Red flannel trout for their musical offering. Great to have local talent here with us. More and more, almost on a weekly basis, what luck. Boy, I never planted any poison ivy in my natural Minnesota garden.
I have no idea how that got there. I guess I was wrong after all. Well, what is this tautus, wild sassrilla, five leaves. We also learned that the invasive poison ivy can apparently arrive uninvited to just about any garden plot.
A successful and vase of to be sure. Thanks to Riven Shani and everyone who lent Old Lloyd a hand or five during that recording. So great to have our next guest at stake the stage. They most recently got the crowd up and moving at Drayton's Oxcart Day celebration.
A group of guys who can improve your smile and have you boogying all the while. The D-Ds. So great to have the Bless Our Stagelight Fellows. You know what?
Maybe I've got one to offer as well. Mmm, biz, me, teeth, and I keep some point. That's Lloyd. Good old Lloyd.
Be sure to join us again next week about this same time for more from your pal, Good Old Lloyd. And I say that every man has a computer alright if not for Doc Given right, who Shae or not to Shae. Next up they go into bear hunting. I'm not a bear hunter.
Do you know anyone in the hunt's bear? No, I don't. I always gear. What's the biggest game that anybody I knew?
I think some of my dad's friends went bear hunting. I remember in 5th grade I wrote a story about my dad going deer hunting and then he ends up getting a bear. So when I think of bear hunting in the sun, I think of the story I made up in 5th grade. So this was false.
This was false. Fictitious. Yes. He did not actually.
He did a bull. Bull drop a bear. No, no. We had a bear sighting just a couple hundred yards or so from the cabin this year.
By my dad they were leaving. But yeah, I don't think he's ever hunted for bear. The bear never made a reappearance. You weren't?
I never saw it. In the cabin, Washington. I don't know. A fine film to have a knock at the door.
Bear standing there looking for a couple of shudders. Nope. I am your neighbor. Nothing at all.