Today was the opening of Colorado and Kansas’s quail and pheasant season. I texted my Kansas quail bum friend to see how it was going this morning because predictions for the season have been dismal. Quail Bum texted me back at noon central time “6 coveys found…total bag thus far 5 phez and 15 quail all bobs.” A joyous smile smirked across my face…now I’m gonna have to go to Kansas to chase Gentleman Bob! I stayed home to catch up on what? I’m not sure! Last night the wife and I went to see Gregory Allen Isakov with the Colorado symphony which was incredible. Bottom-line…I hate opening morning crowds. I’m going this week after scaled quail and can hardly stand the anticipation.

One of the things that I enjoy making is mushroom salsa. Every October when I travel home to Idaho, my family talks me into making it. They beg for it! It’s very easy to make. Karen and I figured out all the ingredients based on taste except for the seasoning at the local Mexican restaurant here in Castle Rock. One night I peeked around the corner to see a worker making the stuff and spied him adding Lawry’s Season Salt. I had it now!

Here are the ingredients: (you can add more or decrease the amount of ingredients based on your preferences)

Garlic 3 to 6 cloves
Cilantro 1/4 bunch
Sweet yellow onion two slices
Jalapeño pepper
Mushrooms chopped
Lawry’s Season Salt
Fresh limes

Places the garlic, onions, cilantro and pepper in the salsa maker and chop before adding the mushrooms. Slice the mushrooms and add the contents to a bowl you plan to eat out of. Spice with the season salt to desired taste and add at least two fresh squeezed limes to the salsa.

Bon appetite!

See ya on the Colorado or Kansas prairie….setter feathers