Sunday, August 03, 2008

Blogger's night out.

Some local bloggers at a restaurant called The Little Red Wagon.
They were having dinner last night with the Drysdales. (Milburn and Mrs. Drysdale are not pictured - they refused to be photographed with the group. Ms. Hathaway couldn't make it.)


  1. LeoRufus1:48 PM

    Terry, your new picture on this blog seems so...formal. I never thought you to be one to embrace the Flag as a point of identity, but we all must stand for something.

  2. I often think of the beverly hillbillies. I wonder HOW DO you cook opossum stew, and opossum gravy with fat back, and what is fat back anyway?

    I have found opossum in my trash before ,and they are kinda slow. I think that I could take one down if I had to, but I don't know. They are so funny when they fake like they're dead, until they hiss at you ,and you wet your pants.

    Oh Man , Oh Man , I'm gonna hate the period just before armegeddon.The food choices will suck.

    When I was a little girl my wicked grandparents had a neighbor that ate squirrel. I remember seeing a bucket of squirrel eyeballs in their basement.
    Even little children can recognize a crazy adult when they see em'.

    I should start a blog for foodies. I will entitle it "Entertaining with Belinda on a non existant budget" ,and "oh it's nothing really. I just prepared a little something that I found crawling around in my yard."

    (seriously God , Please no more rattle snakes, PLEASE! )


    1 opossum, skinned and cleaned
    1 tsp. salt
    1 tsp. pepper
    1 onion, chopped
    1 tsp. fat
    1 opossum liver, chopped
    1 c. bread crumbs
    1/4 tsp. Worcestershire sauce
    1 hard cooked egg, chopped
    4 strips bacon

    Rub opossum with salt and pepper. Brown onion in fat, add opossum liver and cook until tender. Add bread crumbs, Worcestershire sauce, egg, seasonings, and water to moisten. Stuff opossum with the mixture and truss. Place in pan belly down. Put bacon strips across back. Add 1 quart water to pan. Roast uncovered at 350 degrees until tender, basting every 15 minutes. It will be done in about 2 1/2 hours. Serves 2-4.

  3. Belinda: We ate that at the last blog gathering that Ter hosted so you are not telling him anything he doesn't already know. I shot the opossum in his yard and Ter cooked it over an open pit. Good times, good times...

    For the uninitiated, I'm the bloodhound in that photo. I get to looking like that after a few shots of tequila. What can I say? Pathetic I know.

    Ter: I don't like your new hair color. It's too dark. Did you have the lasik? I noticed you are not wearing specs in your new profile photo.

  4. Um, for the record, I SHOT THE 'POSSUM...but I did not shoot the recipe!

    Cathy, remember you missed, you were out of practice.

    Sheesh! I can't even get credit where credit is due!


Please comment with charity and avoid ad hominem attacks. I exercise the right to delete comments I find inappropriate. If you use your real name there is a better chance your comment will stay put.