Orion Rising

We're starting to see the first few tastes of fall.  Daylight is noticeably shortened relative to the summer solstice in June; daylight is predictable, and while temperature is not, the hysteresis in average temperature means we're well past even the typical highs in late July.  Average highs in late August are still solidly in the 80's and the humidity can be oppressive, but there have been a few early suggestions of the impending equinox weather.

I rode the bicycle a few days ago on a morning ride to a town about 20 miles away.  Leaving at the first sliver of the sun, the morning was almost cold, with fog clinging to the fields of soybeans.  A few fields showed touches of yellow leaves already forming in the otherwise dark green sea.  The bike ride, especially the first half, was stunning.  A recent article tries to paint this area of the country negatively, but I'll take the rolling rural agricultural landscape over many of the highly (over)rated and overpopulated areas.  The article propagates the myth of flyover country in graphic form.  Which is fine.  Those in New Jersey and Manhattan are welcome to stay in their natural environment.

Another year is continuing on its relentless march towards its end.

Last year's hunting was better than average with a bear, a deer and a wild boar making it into the freezer.
The bear was very large and there is still some left.  His fat didn't freeze too well, so most of what is left will be carefully trimmed and used for strong dishes like spicy stir fry or with red beans and rice.  Deer seems to last forever.  Most of my 2014 deer was ground into burger and while some slander ground venison with domestic fat, I almost always leave it native.

My early-year 2015 wild boar is now gone.  He was about average size, maybe 150 pounds.  Of all the game meat I've eaten, the wild hog has to be my favorite.  Most of the animal is very lean, making it slightly-less guilty pork.  A wild hog has most of his fat concentrated around the rib cage.  This makes the ribs difficult to cook and eat, but tasty.  It also makes them very messy.  The wild ribs were finished off much earlier in the year.

After the ribs are eagerly finished, the backstraps are finished, followed by the rest of the meat - either through steaks of varying toughness or ground wild pig.  My final wild boar meat was grilled after marinating with olive oil, pepper and ranch spices.

It is a little sad to see the wild game meat begin to be depleted, but it is better then waiting too long for it.
And after eating almost exclusively wild game for many months, the move to domesticated meats is actually a nice change, if a bit less mentally gratifying.  Regardless of origin, fall-off-the-bone ribs, cooked to perfection and finished on a smokey grill are extraordinary.

The constellation Orion is making an early morning appearance to the east just before sunrise.  Soon enough, meat from the deer and bear will be gone.  I find myself looking forward more than most years to the change in season but not for any particular reason.  Or maybe after a summer of days that passed with monotonous similarity, any change is going to be welcome.