"One swallow does not make a summer, but one skein of geese,
cleaving the murk of March thaw, is the Spring."
cleaving the murk of March thaw, is the Spring."
The MountainGnome Outdoors Trading Post Index
Rare - 1857 Tabatiere Breech-loading Shotgun
COMPLETE DETAILED IMAGES
Will look at reasonable offers.
** RARE ANTIQUE ** C.L Graves
Over / Under .36/16ga ( possibly a 20 )
COMPLETE DETAILED IMAGES
Will look at reasonable offers.
"There are certain periods when human patience can no longer endure indignity and oppression.
The spark of liberty then kindles into a flame..."
COMPLETE DETAILED IMAGES
Will look at reasonable offers.
** RARE ANTIQUE ** C.L Graves
Over / Under .36/16ga ( possibly a 20 )
COMPLETE DETAILED IMAGES
Will look at reasonable offers.
"There are certain periods when human patience can no longer endure indignity and oppression.
The spark of liberty then kindles into a flame..."
BUCKSKINS & BLACK POWDER
CHECK OUT THE GREAT PRODUCTS:
Click the images
to view/buy the great Patch Lubes, Rust Inhibitors, Muzzleloaders, and many Accessories! This site is loaded with great tips for the black powder enthusiast!!
Our most popular Anti-Rust & Patch Lube Infused with Bear Oil: NOW IN STOCK.
Updated Weather Nipple Guards: Now Have Loop To Tie String or Sinew To Your Trigger Guard.
BUCKSKINS & BLACK POWDER BLOG
BUCKSKINS & BLACK POWDER MUZZLELOADER FORUM
HIGH PLAINES MUZZLE LOADING FORUM
CURRENT & UPCOMING RENDEZVOUS
You can go to our Face Book page to view current and upcoming rendezvous.
MGO BLACK POWDER CARTRIDGE FORMER:
Make Your Own Black Powder Paper Cartridges!
We designed these black powder cartridge formers, for the "Newbies" and "Experts", to black powder muzzle loading pistols. With every purchase you will also receive a link to an instructional tutorial, with detailed images of every step of the procedure.
We will be happy to answer any questions that you may have.
MUZZLE LOADER CLUBS
Check out the Weekly ~ Monthly ~ Annual Shoots and other Events In Your Area.
Make A Wingbone Turkey Call
A Primer on Muzzleloading
The Heyday of The Hawken
How Patches Affect Your Roundball Shooting
"Never Use Modern Smokeless Powder In a Muzzleloader"
MGO SPORTSMANS GUIDE
Muzzle Loaders, Hunting, Fishing, related Accessories, and more.
STARLING-TECHNOLOGIES™:
NEED SOME GREAT LIGHTING EFFECTS AND AWESOME SOUND EFFECTS?!
Starling proudly introduces our latest E/FX™ sound board (NO LIGHTING) for any scale "War of the Worlds" Martian War Machine.
These amazing sound effects are sure to send chills down your spine as it takes you from the rise of the menacing machines, to the attack, and finally to the machines final demise.
Sound board contains all the sounds available in our popular WOTW light
and sound kit.
Starling Technologies Products Brings Your Projects To Life! We provide many types of services and products for the modeler and hobbyist! Star Wars - Star Trek - War Of The Worlds and many, many others! If you're looking to enhance your Sci Fi models, try our latest custom built and fully assembled L.E.D. Boards. STARLING TECHNOLOGIES™ is constantly creating new and innovative product lines for model builders worldwide! You can also get these boards in kit form for the more advanced builder.
WE SELL INTERNATIONALLY! A MUST SEE!!
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: Pork Chops with Peach Sauce
Servings: 4
Food Network ~ Step by Step
Fry juicy, boneless and breaded pork loin chops until crispy and golden brown, and use peach jam to make a super-easy, sweet sauce to go along with them.
Recipe by: Food Network Magazine
-
Ingredients:
- 1/3 cup peach jam
- 2 tablespoons ketchup
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons cold unsalted butter, cut into small pieces
- 12 ounces green beans, trimmed
- Kosher salt and freshly ground pepper
- 1 1/2 cups instant flour, such as Wondra
- 1 teaspoon baking powder
- 1 large egg white
- Vegetable oil, for frying
- 4 1/4-inch-thick boneless pork loin chops (about 1 pound), trimmed
- Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover. Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes. Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.
Preparation Instructions:
Dessert Recipe: Lemon Meringue Cheesecake
Servings: 10
Southern living ~ Step by Step
While you can always make a lemon meringue pie, this fun twist on the format is a great way to mix things up. Instead of a traditional pie crust, we top a lemon cheesecake with fluffy meringue.
Recipe by: Laura Kanya
-
Ingredients:
- Cooking spray
- 25 cream-filled lemon sandwich cookies (such as Lemon Oreos)
- 1/2 cup slivered raw almonds
- 1/4 tsp. ground cardamom
- 1/8 tsp. table salt
- 1/4 cup unsalted butter, melted Filling:
- 3 (8-oz.) pkg. cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 2 tsp. vanilla extract
- 1 tsp. grated lemon zest plus 2 tsp. fresh juice (from 1 lemon)
- 1/8 tsp. table salt Lemon Curd:
- 1/3 cup granulated sugar
- 1 Tbsp. grated lemon zest plus 6 Tbsp. fresh juice (from 2 lemons)
- 6 egg yolks, at room temperature
- 1/4 cup unsalted butter, cubed
- 1/8 tsp. table salt Meringue:
- 4 large egg whites, at room temperature
- 3/4 cup granulated sugar
- 1/4 tsp. cream of tartar
- 1/4 tsp. vanilla extract
- Preheat oven to 375°F. Line bottom of a 9-inch springform pan with a round of parchment paper; coat parchment paper and sides of springform pan with cooking spray. Set springform pan inside a 12-inch round cake pan. (Alternatively, wrap outside of pan with 2 layers of heavy-duty aluminum foil.) Prepare the Crust:
- Place cookies, almonds, cardamom, and salt in food processor bowl; process until finely ground into crumbs, about 30 seconds. With processor running, pour melted butter through food chute, and process until crumbs are moistened, about 30 seconds.
- Press crumb mixture evenly into bottom and up about 1 1/2 inches of sides of prepared springform pan. Bake the Crust:
- Bake, uncovered, in preheated oven until slightly puffed, golden, set, and firm, about 10 minutes. Remove from oven, and let cool completely, about 30 minutes. Reduce oven temperature to 300°F. Prepare the Filling:
- While Crust cools, beat cream cheese and sugar with a stand mixer fitted with a paddle attachment on medium-low speed until creamy and smooth, about 3 minutes, stopping to scrape down sides and bottom of bowl as needed. Add sour cream, and beat on low speed until combined, about 1 minute.
- Add eggs, one at a time, beating until just incorporated, about 1 minute.
- Add vanilla, lemon zest, lemon juice, and salt, and beat until combined, about 30 seconds. Scrape down sides of bowl, and beat on low speed until batter is smooth, about 1 minute.
- Pour into cooled Crust. Gently smooth top, as needed, with an offset spatula. Put pan in water bath:
- Place springform pan set inside cake pan in a large roasting pan. Place roasting pan in oven. Carefully pour hot water into roasting pan filling to a depth halfway up sides of springform pan (about 6 to 8 cups). Bake cheesecake layer:
- Bake at 300°F until center is almost set (but still slightly wobbly), 50 to 55 minutes. Turn off oven. Let cheesecake stand in oven until water in roasting pan has cooled to just warm, about 30 minutes. Remove springform pan from cake pan (or alternatively remove foil). Place in refrigerator until set, at least 4 hours or up to 12 hours. Prepare the Lemon Curd:
- While cheesecake is baking, stir together sugar, lemon zest, lemon juice, and egg yolks in a double boiler. (Alternatively, stir together in a metal bowl set over a pot of simmering water).
- Cook, whisking constantly, until mixture thickens and a thermometer registers 170°F.
- Remove from heat, and quickly stir in butter and salt until melted and incorporated.
- Set top of double boiler (or bowl, if using) in a larger bowl filled with ice water; let stand, stirring occasionally, until cool, about 10 minutes. Store, covered, in refrigerator until ready to use. Take cheesecake out of pan:
- Run a knife or small offset spatula around outer edge of chilled cheesecake to loosen from sides of springform pan. Remove springform pan ring from cheesecake; remove bottom of springform pan and parchment paper. Transfer to a plate. Add Lemon Curd:
- Using an offset spatula or spoon, spread Lemon Curd to edges of cheesecake. Store in refrigerator until Meringue is ready. Prepare the Meringue:
- Place egg whites, sugar, cream of tartar, and vanilla extract in bowl of a stand mixer. Place bowl over a saucepan of simmering water, making sure bottom of bowl doesn’t touch water. Whisk constantly until sugar is dissolved, egg whites are foamy and very warm to the touch, and a thermometer registers 160°F, 4 to 6 minutes. Remove bowl from simmering water. Beat egg white mixture with a stand mixer fitted with a whisk attachment on low speed 2 minutes. Increase to medium speed, and beat 2 minutes. Increase to high speed, and beat until stiff, glossy peaks form, about 3 minutes. Add and torch the Meringue:
- Remove cheesecake from refrigerator, and gently spread Meringue over Lemon Curd, using a small offset spatula, swirling peaks with spatula. (Alternatively, use back of a spoon.)
- Toast Meringue with a kitchen torch until lightly browned. Slice and serve chilled.
Crust:
Preparation Instructions:
Prepare the pan:
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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Just Released!!
Model builder Landon Montgomery's
Beautiful Completed 40" Spindrift
Check out the video
Light & sound kits sold by Starling Technologies.
Just Recently Released!!
Starling proudly introduces our first E/FX™ Life Force Light,
sound and animation kit for the Pegasus #9001
"War of the Worlds" Martian War Machine.
Light & sound kits sold by Starling Technologies.