Fishing Opener

We had such a fun weekend at our house in Baudette, fishing opener, visiting with family and friends, and attending Alyssa and Matt Ramiller's wedding. (Sorry, this post is really delayed)

These guys got up at seven in the morning, excited to check out the lake and the many, very large frogs that inhabit it. I was still buried in my comforter getting my beauty sleep.

 

 

 

 

Early Saturday morning before the wedding, Dave and Kevin, along with our crew headed out on our boat to fish opener. The lake was crammed with boats filled with very serious fisherman...which Eddy did not cease to wave at. (I was so embarrassed)

 

 

 

 

 

 

 

 

Dave bought the biggest steaks I have ever seen, and we had a nice meal together. They were the best steaks I have ever had in my entire life!

 

 

 

 

Nollie and uncle Vern chopping peanuts for the birdies. 



 

Recap

Yikes, these past weeks have been flying by! I don’t want to forget any of it so I’m just gonna blog a big mishmash of what we’ve been doing lately.

Alyssa finally talked mom into buying her a fish tank with a bunch of tropical fish. She talks to them every night. She also freaks out when they don’t get to bed on schedule.

 

I finally saved up enough money to buy this iPod Nano, I’ve been listening to music nonstop and the boys are starting to sing all my songs.

Dad tilled the field.

We had our first bonfire of the summer!

We’ve been swimming in Silver lake a lot.

We went to go fishing in Silver lake, but ended up fishing in the Buffalo river. We also had a mud fight. We didn’t catch anything, I think we were using bass poles.

We went to breakfast on the farm. Nolan got 3rd place on the tractor pull and Carly got 2nd.

Me and Lexie Rivers ran the rodeo 5k in Hawley together….well…..she ran. My time was 45 minutes. Her time was 30 minutes.

After the 5k we went to my house and mom made us breakfast. After breakfast we did a photo shoot.

Our bridge is getting a makeover.

We had the River girls over again for a bonfire and to watch the dugger season finale. We thought it started at 8 but turns out it started at 7.

Really fun week, and I would do it all again!

Tripe……….NASTY!!!!!!

 

  Doesn’t this look disgusting!!!!!   I was reading about it in school today and my mom did a Google search on it……heres what she got ……………….                                                      

Beef tripe is usually made from only the first three chambers of a cow's stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen much less frequently, owing to its glandular tissue content.

Other animals

Tripe may also be produced from any animal with a stomach. In some cases other names have been applied to the 'tripe' of other animals. For example tripe from pigs may be referred to as paunch.

Unwashed tripe

Unwashed (or "green") tripe includes some of the stomach's last contents, giving it an unpleasant odor and causing it to be considered unfit for human consumption. However, this content is desirable to dogs and many other carnivores and is often used in pet food.^[4] Though it is called "green" because it has a high chlorophyll content, in reality it is often greyish brown due to other undigested compounds.

Washed tripe

Washed tripe is more typically known as dressed tripe. To dress the tripe the stomachs are cleaned and the fat trimmed off.^[5] It is then boiled and bleached giving it the white colour more commonly associated with tripe as seen on market stalls and in butchers shops. The task of dressing the tripe is usually carried out by a professional tripe dresser.

Dressed tripe was a popular nutritious and cheap dish for the working classes from Victorian times up until the latter half of the twentieth century.^[6][7] While still popular in many parts of the world today, the number of tripe eaters, and consequently the number of tripe dressers, in the UK has rapidly declined. Tripe has come to be regarded as a mere pet food as the increased affluence of post war Britain has reduced the appeal of this once staple food. In 2012, the UK Tripe Marketing Board began a campaign to persuade people to try tripe, using humour to target the under 85 demographic. This resulted in a reported 300% increase in tripe sales in some areas.

It remains a popular dish in many parts of continental Europe such as France and Italy. In France, a very popular dish, sold in most supermarkets, is 'Tripe a la mode de Caen'.