cleaving the murk of March thaw, is the Spring."
OUTDOOR LIFE BEGINS HERE
The spark of liberty then kindles into a flame..."
Rare - 1857 Tabatiere Breech-loading Shotgun
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1857 Tabatiere Breech-loading Shotgun
Frequently known as “Zulu”.
Own the original!
This is a legitimate antique and not a reproduction.
Here we present a Tabatiere Breech-loading Shotgun, frequently known as “Zulu”. The origin of this shotgun is an interesting one. Originally, this was an 1857 French musket. Soon after they converted these muzzleloaders to breech-loaders, using the Snider system, so that they became known as the System 1867. They were used in the Franco-Prussian War in which the French were defeated. By the end of the war, the French decided that the converted muskets were unacceptable and once again updated their arsenals, this time with the 1874 Gras. Being that there was no military use for these surplus guns as they were, a Belgian gunmaker, Bertrand & Fils, had the idea to convert these (for a second time) into shotguns.
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This lube is made with actual bear oil! No gimmicks! Anyone else that sells a bear lube, normally fills the can with either paraffin or beeswax and adds a tiny bit of bear oil. We do not use any waxes, but a blend of our best selling anti rust ingredients and bear oil. This is a great COLD weather lube as well!
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COMFORT FOOD RECIPES FOR WINTER
RECIPE ARCHIVES
BREAKFAST~LUNCH RECIPES
DINNER RECIPES
DESSERT RECIPES
*** Prior to the various Holidays we will add a new recipe daily. So, stop by often. ***
Finally, the beginning of a warm Spring rebirth, and bringing to you some great recipes for the Easter Holidays, and Spring Time!
Dinner Recipe: Chicken Thighs with Minty Peas
Servings: 4
Food Network ~ Step by Step
Use frozen peas to make a bright and easy puree to serve alongside roasted chicken and cauliflower.
Recipe by: Food Network Magazine
-
Ingredients:
- 1 small head cauliflower (preferably purple), trimmed and cut into small florets
- 1 red onion, cut into 8 wedges
- 2 tablespoons extra-virgin olive oil
- 8 small skin-on, bone-in chicken thighs (5 to 6 ounces each)
- 1 1/2 teaspoons ground coriander
- 1 teaspoon sweet paprika
- 3 cloves garlic (1 grated, 2 thinly sliced)
- Grated zest of 2 lemons, plus lemon wedges for serving
- Kosher salt and freshly ground pepper
- 1 10-ounce package frozen peas
- 2 tablespoons unsalted butter
- 1/2 cup loosely packed fresh mint
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with foil. Toss the cauliflower and red onion with 1 tablespoon olive oil in a large bowl; arrange on one side of the prepared pan. Toss the chicken with the remaining 1 tablespoon olive oil, the coriander, paprika, grated garlic and half of the lemon zest in the same bowl; arrange skin-side up on the other side of the pan. Season the vegetables and chicken with salt and pepper. Roast until the vegetables are browned and the chicken is crisp and cooked through, about 30 minutes.
- About 10 minutes before the chicken is done, combine the peas, 1/4 cup water and the sliced garlic in a medium microwave-safe bowl; cover with plastic wrap and poke a small hole in the plastic. Microwave until the peas are warmed through, about 5 minutes. Transfer to a food processor and add the butter, mint and the remaining lemon zest; puree, adding more water if needed to loosen. Season with salt and pepper.
- Serve the chicken with the roasted vegetables, pea puree and lemon wedges.
Preparation Instructions:
Dessert Recipe: Chocolate Tart with Cocoa Whipped Cream
Servings: 8
Food Network Magazine ~ Step by Step
This creamy, pudding-filled chocolate tart is topped with a fluffy cocoa whipped cream, making it feel light and airy enough for any spring party.
Recipe by: Food Network Magazine
-
Ingredients:
- 30 chocolate wafer cookies (about 6 ounces)
- 3 tablespoons granulated sugar
- Pinch of salt
- 6 tablespoons unsalted butter, melted
- 1 1/2 cups milk
- 4 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate, chopped
- 1 cup cold heavy cream
- 3 tablespoons confectioners' sugar
- Chocolate sprinkles, for topping
- Make the crust: Preheat the oven to 350 degrees F. Pulse the cookies, granulated sugar and salt in a food processor until finely ground. Add the melted butter and pulse until the mixture starts to clump. Transfer to a 9-inch fluted tart pan with a removable bottom and firmly press on the bottom and up the side of the pan. Bake until the crust is firm, 12 to 15 minutes. While the crust is still warm, use the back of a spoon to gently press any cracks together. Transfer to a rack to cool completely.
- Make the filling: Heat 1 cup milk in a medium saucepan until hot but not boiling. Meanwhile, whisk the egg yolks, granulated sugar, cornstarch, 1 tablespoon cocoa powder, the vanilla, salt and the remaining 1/2 cup milk in a large bowl. Gradually whisk the hot milk into the egg yolk mixture until smooth. Pour the mixture into the saucepan and cook, whisking constantly, until it comes to a boil and is thick like pudding, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Pour the filling into the crust and smooth the surface with an offset spatula. Gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cold and set, about 2 hours.
- Make the topping: Beat the heavy cream, confectioners' sugar and remaining 3 tablespoons cocoa powder in a large bowl with a mixer on medium speed until soft peaks form. Spread the cocoa whipped cream on the tart and top with sprinkles.
For the crust:
For the filling and topping:
Preparation Instructions:
HOLIDAY TRADITIONS
You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.
*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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