2 dressed grouse
4 slices bacon
2 tablespoons cooking oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika

Split the grouse down the back and press them out flat, then rub them on both sides with oil salt, pepper and paprika. Next, place the grouse breast side down on a large broiler pan, and place the pan under a preheated broiler and let them cook for fifteen minutes. Now slide the rack out and turn each grouse half breast side up and drape each one with a bacon strip, then continue to broil until bacon become well done.

courtesy of: Dennis Guldan, Bird Dog & Retriever News, PO Box 120089, New Brighton, Minnesota 55112

If you've dreamed of a luxuriant fluffy bread, brioche is for you. Many moons ago, I read pastrygirl's description of brioche and fell headlong in love:

"honey-spun,sunshine-dipped clouds"

My quest led me to The Little Bakery . They have an absolutely delicious brioche loaf for $ 4.50. Highly reccommended. My only grouse was that it was a tad too rich (I know, I know, its brioche! What was I thinking!) I couldn't help wondering what middle class brioche made with whole wheat strong flour would be like... No, no, I'm not an elitist! Peter Reinhart provides three different versions of brioche based on the flour:butter ratio. The three versions are: Rich Man's brioche (80% butter!!!), Middle Class (50%), Poor man's brioche (20%).  read more »

We awoke Sunday to the sound of gunshots, coming from either across the river or the swampy area to the west of our neighborhood. It is ruffed grouse and wild turkey season, and there are some of the former and plenty of the latter around wooded areas here, in and out of the city. The day was warm and sunny, but when the chill set in at dusk I closed the doors against it. I could smell the smoke from my neighbors wood fire and hear honking from the Canada geese down by the river. These are good  read more »