Guns don’t kill people, surgical tools kill people

This is kind of stretching the envelope for news from the creek, but I’m going to do it anyway.  One of the reasons I live at the creek in Indiana is because I’m a gun owner and licensed to carry in the state of Indiana.  Living down here I can shoot right off the front porch or the back deck and not worry about hitting anything but targets.  That’s the way it should be.

I don’t get TV, and radio reception here is abysmal, so I’m not always up on the latest news.  I was scanning the internet yesterday evening and came across a news story where Illinois Attorney General Lisa Madigan has decided to release the names of Illinois FOID cards holders to the public.  I lived in Illinois for over 25 years.  I had a FOID card.  FOID stands for Firearm Owner’s Identification.  Mine expired over a year ago so have a look:


Let me clear something up though.  The holders of FOID cards do not necessarily own a gun.  In fact, I know of people who hold FOID cards and don’t own a gun.  Some just want to be able to shoot at a range when they have a chance and others do it for the principle.  Having a FOID card does not in any way indicate if, how many, or what types of guns you own.

Having a FOID card means you had an FBI background check to verify that you have no criminal record and are trustworthy to own a firearm in Illinois.  Of course in the socialist state of Illinois you could never legally carry a gun for protection, but you could legally own one and keep it in your house.  Publishing the names of FOID card holders could be misleading, but chances are if you have a FOID card you have a firearm.

Here’s the big problem with making FOID card holders public.  What you’re really telling the criminals is which houses to avoid.  It’s the people who don’t have FOID cards that you want to rob or murder.  They’re the ones who won’t have a good way to defend themselves.  The people who don’t have FOID cards will call 911, and the police will come take their statements, or bag up their bodies, after the crime has been committed.

If you want to publish data on people, why not publish data on people who’ve had abortions?  You don’t have to have a criminal background check to have an abortion.  You don’t even need a spouse’s or parent’s permission to end a life.  No guns involved.  Just some surgical tools.  Maybe Illinois should make people who’ve had abortions get an AOID card.  Do you think Attorney General Madigan would honor a freedom of information act request to release AOID card holder information?  Not a chance.

So in Illinois you can end the life of an unborn child with impunity, but you can’t carry a gun to protect the lives of the children whose safety and well-being you’re responsible for.  See why I moved to the creek in Indiana?  Life Member of the NRA and proud of it.



Lucky Rabbit Stew

Back in January Lucky dropped a fresh killed rabbit on the front porch.  It’s not the first one she’s caught, but it’s the first one I found on the porch before Chili did.  If Chili gets to them first, there’s nothing left but little bits of fur and bone for me to find.  This time I got there first, so waste not, want not.

a present from Lucky

When I got the rabbit skinned out and gutted I had to throw away one front leg and the upper body.  Lucky did a little too much chewing on those parts for me to save.  It was kind of an old rabbit, but old is fine for stewing.

Rabbit Stew


  • 1 rabbit cut into pieces
  • 3 cubed potatoes
  • 2 cubed stalks of celery
  • 2 cubed carrots
  • 1 diced onion
  • ½ teaspoon of minced garlic
  • salt and pepper to taste
  • 2 heaping teaspoons of corn starch


Throw everything but the corn starch into a crock pot and cover with water. Let it cook on high for four hours.

Take the rabbit out and let it cool.  Debone the rabbit and cut the meat into bite size pieces.  Cutting into bite sized pieces is important because an old rabbit will be kind of stringy, not tough but stringy, and you want bite sized.  Put the meat back in the crock pot and let the pot start to bubble again.

Take a cup of the broth out and stir two heaping teaspoons of corn starch into the cup of broth until there are no lumps.  Pour the broth back in the crop pot, stir thoroughly, and cook on high for another two hours.

Serves four people.

Even with part of the rabbit missing, this stew made enough for me to have three meals.  And it was very tasty if I do say so myself.  Thanks Lucky.

Bon Appétit…

The Water’s Up

In February we got some serious rain and lots of melting snow.  On February 22nd the creek hit its peak for the year…so far.  It’s been up and down a couple of times since then but that’s the highest it’s been.  It got there overnight, so it was actually down about eight inches before it got light enough for me to get some pictures.

Here’s a picture of the riffle below the trailer last October.  The water was about as low as I’ve ever seen it.  It wasn’t even running over the rocks at this point because we had a serious drought last summer:

low water in october

Here’s a picture from close to the same spot on February 22nd.  I had to take this from a little farther away since the spot where I stood for the first picture was about waist deep at the time.  Notice the creek is a little higher:

high water in February

To get the full effect you have to hear the water boiling around the trees and over the rocks.  A little video will help with that.  I took this from a little farther upstream but you can still recognize the distinctive sycamore trees:

The view from the back deck showed a lot more water than usual, but the birds didn’t seem to mind.  These house finches were doing their best to intimidate the lone chickadee:

high water birds

I’ve seen the creek a lot higher, but this was a spectacle for sure.  Later…

Fried Puffball

A few years back I was taking the dogs for a bike ride down to Bear Creek.  We were walking along the edge of the woods and spotted a young puffball mushroom.  You can see from the oak leaves, this one was about the size of a grapefruit.  They get bigger than a basketball.  I picked the puffball and carried it home.  The next morning Mom, Dad, and I had delicious fried mushroom for breakfast.


When you’re preparing a puffball to cook, first make sure it has a uniform smooth white texture inside.  If the inside looks like the gills from a mushroom cap throw it out.   It’s not a puffball.  If it’s some shade of yellow, brown, or purple inside throw it out.  It’s started to turn and you don’t want to eat it.  If you have any doubt in your mind that this is a puffball throw it out.  Mushrooms can be deadly if you don’t know what you’re doing.

Once you’re sure you have a nice fresh puffball, wash the outside with clear cool water.  Some people peel off the outer layer but I just wash the mushroom thoroughly.  Once the puffball is clean, cut it into slices about ¼ inch thick.  Some people like to batter mushroom slices.  You can slosh them around in egg and milk and then dip them in cracker crumbs if you like.  I prefer just to fry them as is.

Get some butter melting in a frying pan.  When it’s ready, drop in your mushroom slices and cook until the slices turn a golden brown, turning them at least once.  I eat puffball slices like a pancake, but with butter, salt, and pepper.  Some people like them sweet with some syrup or powdered sugar.  Give them a try, and see how you like them best.

Bon Appétit…


Tonsillitis, appendicitis, arthritis, bronchitis, plantar fasciitis, tendinitis, dermatitis, colitis, otitis, urethritis, sinusitis, and on and on.  Itis means inflammation.

Just pick your body part, add inflammation, and you’ve got your favorite itis.  The tonsils and appendix are just useless bits that natural selection hasn’t discarded yet.  That means their itis can be cured by removing them.  Alas, the other itis require in situ cures and that’s a real pain, pardon the pun.  Too bad Indiana and Wisconsin can’t cure democratitis by removing the useless bits 🙂