Cold Turkey
We’re snowbound out here on Baker’s Branch. It’s alright. We have stocked, both in the freezer and the pantry, more food than we could eat up in twenty-five blizzards; a good deal of it wild game and fish. I found a turkey breast snuggled in under some crappie fillets while looking for a deer backstrap yesterday. I pulled out the turkey breast and four plucked gadwalls, and weighed the options in my hand. It was an easy choice. I took both in the house to thaw, one to be eaten tomorrow, the other the day after. I know, I know. What about the crappie fillets, the backstrap, right? It was an embarrassment of riches. There’s this big difference between thawing out meat produced by your own efforts, and that by the local supermarket: You never think about the weather you found along Aisle “J” the day you pushed the cart there, or whether or not you smelled the oak woods there after a rain passing through, or the color of the sky just above the checkout counter around sundown. I...