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A few days ago, I had the privilege of going outside and cutting some firewood amidst the confinement, all in preparation for the fall. I had been working away for three hours and had taken my gloves off because my hands began to sweat. I would lift a log into position, then cut away. The smell of fresh Cedars was heavenly. A few Mallard ducks flew over head calling out faintly and the geese were feeding peacefully nearby in the water.

The cedar stumps were very large and under one of the last pieces I failed to notice a wild rose branch stuck on the inside. In one vigorous lifting motion with the stump in hand, I stood up and the thorn cut through my hand like razor wire.

There was quite a sting to the cut, but I continued to lift another piece of Cedar. The second stump had a tear in its bark. The open part exposed some resin, which accidentally smeared onto my cut and this instantly stopped the bleeding as well as the pain. Another helpful thing is that just like pine resin, it also reduced the inflammation. Within days it was all healed up. Gotta love nature.

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Snowshoe Hare Stew

Ingredients: (Serves 6)
1 Snowshoe Hare cut in pieces (Marinated in a coarse red wine overnight)
6 Carrots cut into pieces
6 Medium sized potatoes peeled and cut in pieces
5 Slices of bacon
15 Sliced Mushrooms
1 Minced onion
3 Cloves of garlic
3 Bay leaves
3 Cloves

Method:
1. Pre-heat the oven at 350 Fahrenheit
2. Cook onion in canola oil until translucent then add the pieces of hare to sear until brown.
3. Put the hare pieces in a cast iron roasting pot with the garlic and onions.
4. Add carrots and potatoes to the cast iron roasting pot.
5. Brown bacon with mushroom slices, and then add them to the pot.
6. Add Bay leaves and cloves to the pot also and mix everything together.
7. Add two cups of the same wine used to marinate the meat.
8. Cook in the oven for two and half hours.

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