These weren't 18 year olds having sex with their 15 year old girlfriends that they were in love with.

These were older men, a lot of whom were married, paying a pimp/pimps to have sex with children, who they cared nothing about.

Let's not minimize child rape. (Or adultery, for that matter).

You cut out all processed food? But believe cutting meat fixed the problem? If im reading this right.

Take care Raghorn. Hopefully you get to feeling better soon. Will keep you in our prayers.

Green gold

11 point with bow gun season starts tomorrow morning

If you pop the ferrules loose the chain is still attached, if you already have the cable and ferrules use two at each end if you are worried. Granted I dont use the finned super stakes but if you have to dig one out is it that big of a deal.

I'm cheap and don't like to spend money if I don't need to

Makes wonder how they got the pickup money. No telling.

got asked to look at a pond the other day. Real close to a mostly dry creek. I am sure beaver move up and down the mostly dry creek. There are ponds along it beaver move into. Beaver sign on this pond. One willow on the whole pond. Few hedge trees. No cat tails No steep bank. About 2 feet of water and two feet of mud. The mostly dead willow had a limb broke off in the water. From wind most likely. A beaver had gnawed it a bit. Told him there were not any living in it. Said last year he paid a guy for catching 5 beaver. Same type folks. Maybe we get lucky and those two steal from each other.

According to a guy I know who has been a butcher and has butchered thousands of deer all his life, said always skin a deer head down, never head up. He said most deer are shot through the chest area where the most blood has accumulated. If you skin head up the blood will run into the areas where most of the meat you want to save is. Head down the blood runs into the neck area where most of the meat is trimmings.

As Johnny Thorpe would say, raccoons don't lack intelligence. They lack fear.

To the OP, that is pretty crazy. My bet would be also that the wolf witnessed someone pull the line in.

If you're running PUBLIC land using 160s make sure you have the bucket lids or whatever on so it is restricted to 5"x5"

Keep your head on a swivel and the dispatch tool full.

You should not water bath chicken broth. A water bath will not kill botulism. Maybe you can can in a water bath and be alright 99 times out of 100, but there might be that one time you kill your self. I have heard it said, “but we always water bath, no problem”. Water bath is NOT the proper way to can chicken broth.
Read the ball blue book.
Pressure Canning Instructions
Prepare Canner: Place the jars on the rack inside your pressure canner, which should contain 2-3 inches of simmering water. Lock the canner lid in place.
Vent Steam: Turn the heat to high. Allow a steady stream of steam to escape from the vent pipe for a full 10 minutes before placing the weighted gauge or closing the petcock valve.
Process: Bring the canner to the required pressure (see table below for altitude adjustments). The processing time is 20 minutes for pint jars and 25 minutes for quart jars.
Elevation (feet)

Dial Gauge Pressure (lbs)
Weighted Gauge Pressure (lbs)
0 - 1,000 11 lbs 10 lbs
1,001 - 2,000 12 lbs 10 lbs
2,001 - 4,000 13 lbs 10 lbs
4,001 - 6,000 14 lbs 15 lbs
6,001 - 8,000 15 lbs 15 lbs
8,001 - 10,000 16 lbs 15 lbs
Source: NCHFP
Cool Down: Once processing is complete, turn off the heat. Allow the canner to cool down and depressurize naturally until the pressure gauge reaches zero. Wait a few extra minutes before removing the lid, tilting it away from you to avoid steam burns.
Final Cooling and Storage: Remove the jars from the canner and place them upright on a towel on the counter, undisturbed, for 12-24 hours to cool and seal completely. After cooling, check the seals (the lid center should not flex when pressed). Remove the screw bands, label the jars, and store them in a cool, dark place.