Woman Midwest-style

SPRING 1999           It was Friday well before dawn, the first week of the season.  I took a vacation day to turkey hunt, hopeful to get a jump on other hunters who would undoubtedly intrude into that section of property, though it was privately owned.  I loaded the '95 Ranger with my lunch and turkey vest loaded with calls,  water  and two ultra lightweight decoys stuffed in the back.  My 20 gauge safely in its case,  I tucked it and a box of shells behind the cab.         Most folks use a 12 gauge but I got a deal on a used, very nice Ithaca semi-auto 20 gauge pump shotgun.  Its action was smooth and the solid walnut stock gleamed after a good rubdown.  I was ecstatic to own my first real gun after lifelong borrowing to hunt.  No men's own shotgun would fit me, b eing a short woman, so any loaner was appreciated but uncomfortable.  I finally had a gun that fit me and was raring to go.        Driving the hour through sleeping small towns and winding narrow bla

It's said that turkeys are the dumbest, smartest critters out there.  And years of hunting them darn birds has proven it can be tiresome and frustrating but also blood-pumping exciting when the plan, my plan comes together.  BOOM!!      A flurry of feathers and the ol' tom backflips to the ground.  The big gobbler flops on the dirt thirty-some yards in front of me, its legs sporadically kicking with wicked talons as big a spread as a man's hand.  The pungent smell of gunpowder wafts into my nostrils -- it's pure exhilaration!  "Yeah!" I holler, my voice echoes down the hill.  I gaze as the big bird's wings flap in reflex to the shot.  I lower my gun, still on high alert to slam the action to shoot again if he gets up to escape.      Leaping forward, almost in disbelief, I scramble to the bird that is still twitching 'like a frog in a frying pan'.  My brain doesn't quite acknowledge yet that it's dead.  Logic spoke, 'Okay - it&

Spring turkey hunting starting, replace chicken with  wild TURKEY breast!! My Gramma's IRISH CHICKEN POTATO SKILLET DINNER Need small iron skillet,12" iron skillet 2 boneless, skinless chicken breasts 5 large PorteBella raw 'shrooms, sliced 5 small - 4 med. Russet potatoes 1 can cut green beans 1/4c.*olive oil 1t*butter 1 jar chicken gravy  Option: Add Wine or Beer, not water  Rub: 1t seasoned salt, 1/4t black pepper, 1t gr. Rosemary, 1/4t garlic pwdr.  Peel, quarter and slice potatoes 1/2" thick pieces Trim fat off breasts, rinse, pat dry, apply rub both sides.  Saute' 'shrooms in big skillet till butter coated, add beans w/juice and potatoes, simmer.  Heat the oil in small skillet, sear, braise each Breast, gets a brown crust.  Stir veggies, set meat on top, cover, keep high simmer a few minutes. Scrape spatula under veggies off bottom, layer on top of meat, add water if it sticks. Meat cooks by steam Stir often, ladle over