Clay Pigeons


 This past weekend we went out shooting clay pigeons with a friend in the sunshine. Here you can drive into a National Forest and shoot at the sides of mountains, and that's just what we did. Our friend Erin had scouted out places and been here before so we walked our equipment out and set up shop for the day.

Shockingly the day was beautiful and warm and we even got to shed layers throughout the day. Happily on my second shot of a shotgun ever! I hit the clay pigeon (I'm very proud) Sadly that was the only one I hit all day because on my third shot I pinched the nerve in my neck (sadly I do this a few times a year) and was out of the game.

The guys did awesome though, Erin's gun made the clays break into hundreds of pieces and the shatter always felt so satisfactory. Joshua was a pretty good clay pigeon slinger and it was fun watching them try to throw them different ways.

Later on the guys set up clay targets out in the brush grabbed pistols to play what I think of as the Dave & Busters game (you know the old time saloon were targets pop up and you shoot at them) I tried my hand at this, but sadly it hurt my neck quite a bit and I had to concede again. But I seriously felt like I was watching a fun video game with the guys moving around and aiming everywhere- Safely! We were very safe I promise!
Not being able to shot my largest contribution was then snacktime! I brought freshly made homemade apple butter, homemade wheat rolls, dehydrated apples, and addicting chili lime corn nuts. Joshua teased me about my girly spread but once Erin saw it he was pretty excited! All in all snacktime was a huge win :) The whole day was really pleasant and probably one of the last days for awhile that we'll be able to hang out outside all day and still feel our fingers afterwards. I'm glad we got to capitalize on it, even if my neck is still paying for it.


Kabocha Squash Lentils with Bacon & Veggies

I've never had a kabocha squash before so I grabbed one and brought it home with no actual plans on what to do with it. Turns out, just like all other squash, it's delicious and easy. I love trying out new squashes and finding out what makes them different. The kabocha variety was green and pretty easy to cut up and it was a starchy squash that I could see cooking up like potato chunk hash browns quite well.
Kabocha Squash Lentils with Bacon & Veggies:
1 kabocha squash
4 slices of bacon
1 red onion; diced
2 Portobello mushrooms; diced
1/2 jalapeno; diced
2 servings of black lentils
olive oil
salt and pepper to taste
1   preheat oven to 375 degrees F, slice squash in half and scoop out the seeds
2   cut squash into about 5 chunks and cut off the outside skin, chop into bite size chunks
3   place squash onto baking sheet, drizzle with olive oil and sprinkle with salt, pepper, and cayenne
4   bake squash for 20-25 minutes, it is done when easily pierced with a fork
5   in the meantime fry up your bacon and reserve a few tablespoons of the grease in the pan
6   remove the bacon and sauté the onion, mushrooms, and jalapeno (I like to add a little more cayenne and some thyme)
7   heat up a pot of water and cook the lentils
8   add the bacon back into the veggie skillet and warm it all back up, drizzle in a little extra olive oil
9   plate the lentils, top with squash, then the veggies & bacon and finish off with a pinch of saffron