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truckinbutch said:The very best is when you have a group of 8 or 10 kids from 10 to 15yrs old that have their own special woods hideaway that they weekend camp at .
When the field corn gets at just the right stage usually tomatoes and watermelons are doing well , too . Onions and taters will be as well . Salt , pepper , and butter can come from home . Ya gotta swipe the rest and a few chickens , as well . Draw the chickens , wrap then in clay mud and place in the embers of your campfire , roast the unshucked corn the same way .
The adventure of youth , open fire cooking , and the the excitement of purloined provender combine
to make a taste you will remember for the rest of your life .
You got lucky , my friend . My buddie Eddie and I were running side by side out of a barnyard late one night , each with a squawking chicken held by the feet in in each hand .homefires said:LOL! The last time I did something like that, I ended up with Barley and Rock Salt all over my back side and back.
vibes said:Spaet,
It's like I told ya before...you are 2" away from crazy