It almost brought our planning meeting for the annual 2020
deer hunting trip to an abrupt conclusion.
I should not have mentioned my preparation of the large kettle of
venison chili which constituted a prime component of our group’s traditional
cabin menu. Taken by complete surprise,
I was informed that the newest member of the group did not eat “chili”. I had heard that it was because it may have
little “red” and “green” things in it. I
tried to convey my assurance that those elements created the marvelous flavor
of my chili and they would probably be “cooked” to an unrecognizable state by
the time of consumption. His unwavering
position, however, was that those “red” and “green” things would still be
hiding in there somewhere, and he would prefer bacon or hot dogs.
The 2020 hunting season, falling within the forgettable “covid19”
dilemma, precluded our frequent visits to the various fine eating establishments
in the area, so another approach to this “unexplainable” diversion from
traditional, but rewarding, culinary ventures, would have to be created.
I decided that the best approach would be to corral the young
hunter and invite him to participate in the creation of the chili masterpiece
exactly as it is created, ingredient by ingredient, having him approve of each
one, as it disappears into the final delectable product. Thus, we could eliminate the mystery of the
little red and green “things” hiding within.
Overcoming this next obstacle is now on our agenda.
We managed to avoid major confrontation during the 2020 season, since we
did have the assistance of the new hunter's mother, fulfilling the position of camp manager and providing a menu totally satisfying to all.
However,
attempts to rectify foreseeable problems for next season, could prove
challenging. Trying to squeeze culinary
efforts into a young man’s spring schedule will require special effort. Virtual schooling, spring baseball practice
and other scheduling parameters may prove barriers, but we will continue, unabashedly,
in our efforts to expose this young hunter to the magic of a myriad of food
groups and spices which may be introduced into the world of culinary masterpieces
such as venison chili, whether they exhibit little red or green “things” or
those “things” have disappeared into the mystery of the creation.
