08 December 2011
This And That
We have about thirty pounds of sausage and an equal amount of steak, stew meat and other cuts sitting in the small entry outside the kitchen. It is the remains of Ryan's buck that I picked up today at the butcher. To accommodate this amazing amount of meat, we bought a freezer yesterday. It still needs to be hooked up.
The buck's head has been dropped off at a taxidermist. He'll be ready for mounting on the wall late June, early July. Just in time to incorporate in next year's Christmas decor. I'm thinking lights between his antlers and possibly a red nose. The taxidermist was very impressed with Ryan's deer, called him "a dandy." We're calling him Willy.