#67: What’s News

This week, we’re talking the latest in headlines from around the outdoors world.  We go around the room and discuss:

Researcher discovers cause of red tide

Anna Maria residents sound off on duck hunting

100 year old woman shoots deer

Woman admits poaching to warden on dating site

Washington lawmaker proposes bill for gun control advocates to become informed before proposing legislation

Museums have quack off on Twitter

World’s cutest dog dies

Prehistoric Elk antler caught by fisherman (and his assistant)

Keep:

Travis – Bullseye Holster

Kaley – The Dirty John Podcast

Follow Cast and Blast Florida:

Instagram – Twitter – Facebook – Website

Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – Instagram – Twitter – Facebook
Nathan Henderson – @nhenderson77 – Instagram – Twitter – Facebook
Emily Thompson – @lovedaloca – Instagram

#21: The Off-Season

Show Notes:
Duck Season is over….now what? Travis, Nathan, and Emily share their to-do lists, the next hunting season they’re excited about, and remember that whole fishing thing? We should do that, too…

Do You Even Mottled, Bro? T-SHIRTS! 

Here are the $850 Waders that Sitka debuted at the SHOT show.

Here’s the Decoy Storage Video from Gator Trax.

Here’s the Slow Cooker Chicken with Wine Sauce recipe Emily mentions:

Ingredients:
2 Tbsp. olive oil
½ cup shiitake mushrooms, sliced
½ cup carrots, peeled, cut into 1-inch pieces (approx. 2 medium carrots)
3 cups thinly sliced red onion (approx. 1½ large)
4 cloves garlic, sliced
¼ cup brandy (optional)
3 lbs. raw chicken breast and thighs, boneless, skinless
1 cup Burgundy wine
1½ cups low-sodium organic chicken broth
8 sprigs fresh thyme (or 1 tsp. dried thyme)
¼ tsp. sea salt (or Himalayan salt)
1 tsp. ground black pepper
1 smoked ham hock (optional)
2 Tbsp. cornstarch (preferably GMO-free) + 2 Tbsp. water (combine to make a slurry)

Directions

1. Heat oil in large skillet over high heat for 1 to 2 minutes, or until first wisp of smoke rises.
2. Add mushrooms; cook, stirring frequently, for 3 to 5 minutes, or until edges begin to brown.
3. Push mushrooms to sides of pan, lower heat to medium. Add carrots, onion, and garlic; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
4. Deglaze pan with brandy (if desired); cook, stirring frequently, for 1 to 2 minutes, or until pan is almost dry. Add contents of pan to 5-quart slow cooker.
5. Add chicken, wine, broth, thyme, salt, pepper, and ham hock (if desired) to slow cooker; cover. Cook on low for 6 hours.
6. Remove ham hock and thyme sprigs. Add cornstarch slurry; increase temperature to high, cook for 20 to 30 minutes, or until thickened.

 

Follow Cast and Blast Florida . . .
InstagramTwitterFacebookWebsite

Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – InstagramTwitterFacebook
Nathan Henderson – @nhenderson77 – InstagramTwitterFacebook
Emily Thompson – @lovedaloca – Instagram