Hubby decided the food plot needed enlarged. 

He had  mentioned this morning there were some trees and stumps in the way. Our neighbor, Tommy, is cutting some timber from our next door nephews property. Hubby went out to see what was going on and chat with the guys for a bit before we started the project.

Soon Tommy was there  at the food plot with his big skidder, tackling those boogers so us old folks didn’t have to fight them with chain saw and sweat. In a matter of about an hour most were removed and the holes from the stumps pretty well filled in. It will make disking, fertilizing and reseeding so much easier, as well as providing more forage for our meandering deer.

Branches and odds and ends have been stacked and set to burn. Hubby is out there, armed with the needed equipment to keep things contained. I hear the saw going to make manageable pieces and there are two new brush piles for the rabbits and other small creatures to hide in. Good timing, as they will be raising young soon.

We had discussed the possibility of barbecue ribs today or a meatloaf. Hubby said fix the meatloaf when I took him some sweet tea a bit ago. He plans to keep at  it for a while. It will be ready when he is and there will be sandwiches for lunch tomorrow.

So be it, a cheesy salsa meatloaf and some of our garden corn are ready to cook for dinner.


  • 2 lb ground beef
  • 1 1/2 cups shredded cheddar cheese
  • 1/3 cup plain dry bread crumbs
  • 1/4 cup milk
  • 1/4 cup chunky salsa
  • 1 egg, lightly beaten
  • 1 clove garlic, minced

How to make it

  • Preheat oven to 400°. Mix all ingredients until well blended. Shape into a loaf in a 9 x 5-inch loaf pan. Bake 1 hour or until center is no longer pink. Remove from oven. Let stand for 3 minutes before removing from pan. Cut into slices and serve.