Pleased to meet Ya

Now it's time to say Hello to me and all my kin
I would like to thank you folks for kindly droppin' in
You're all invited back again to this locality
To have a heapin' helpin' of our hospitality!
Hillbilly, that is, sit a spell, take your shoes off
Y'all come back now, ya hear?

--adapted from "The Beverly Hillbillies" by Paul Henning

Sunday, May 2, 2010

Fine Sunday Fixin's

I don't know bout you all, but Sunday Supper is a big thing roun our house. Boy, we get ourselves all fancied up like and head on down to the local chapel for some good music and some o' dat southern preachin'. I am a bit worried that my stomach might be makin some awful big noises in church this morning, cuz I know my mind'll be wonderin', thinkin bout that yummy supper waitin for us at home. I am goin to share one of our finest recipes with you all today. Enjoy!

Sunday Skunk Supper
  • Two adult skunks~ ya needs to skin them suckers, and take the bones out too. The hounds don't be likin skunk bones so, just save em for Pa to wittle into toothpicks. An be real careful like with the scent gland. Set is aside for later
  •  one-fourth cup oil~the cookin kind
  •  one-fourth cup butter
  •  two cups finely chopped celery
  •  one-fourth cup finely chopped parsley~it might jest be a tad easier to chew it to the right consistency
  •  two cloves garlic, finely minced
  •  one bay leaf
  • two carrots, chopped
  • two tablespoons flour~get that kind like you use for bread. Dandelions an daisies just don't work as well. But, they do make it a tad perttier.
  •  one cup broth
  • one cup dry red wine
  •  three tablespoons whiskey (mind you, we keep it roun just for' ailin. Them fancy folks call it 'cognic' but they just stick their fine nose in the air too much to admit what it really are) 
  • one pound ripe, red tomatoes, peeled, seeded and chopped~I just scoop em outta the wash tub after we wash the hounds in it. What's it called nowadays? Repurposed? Boy, it are what it are. Using your marbles, thats what it are.) 
  • salt and pepper to taste.
  • juice of half-lemon. (I jest get the boy to suck on the lemon and spit it out. Saves me the trouble)
  •  one-fourth teaspoon nutmeg
  •  one cup wine (Grandpa's gooseberry wine is the best)

Preheat yur cookfire to 350 degrees. In large skillet, brown skunk well in oil and butter; add carrots and stir until lightly browned. Sprinkle with flour. Add broth as needed when mixture starts to brown. Stir to dissolve brown particles. Add remaining broth, red wine, whiskey, tomatoes, salt and pepper. Place in cookfire, cover and bake three hours. Strain gravy. Bring strained mixture to boil. Add lemon juice, nutmeg, an grandpa's gooseberry wine. Carefully puncture scent sacs and add fluids to mixture. Simmer five minutes. Pour sauce over skunk
Dont that jest sound like a fine Sunday Supper? My mouth is a-waterin like a grizzly bar sniffin up a bee hive.
Speakin of Skunks: Pa started him a new blog too. Now mind, he's a bit more sophisticated then me, so's dont ya all be expectin recipe's an the like. Hed be mighty proud if'n you'd check it out. An if you take a yearnin to foller him too, Im fairly shore he'd puff up like a croc after a fine meal.


  1. Ya'll excuse me if I just stick to a tuna sammich, eh? :lol:

  2. Mmmm, tasty! Works purty good with possoms too!

    Checked out Pa's blog -- it's a good one!

  3. Well, she whupped this up fer me the other night. Down right tasty. A little on the gamy side though. Had to use some extra ketchup...Pa