tag:blogger.com,1999:blog-4315938567260756099.post7840068327987054534..comments2011-10-07T09:00:44.582-07:00Mark Hansenhttps://profiles.google.com/109742890120970505857noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4315938567260756099.post-6317746750457575092011-10-07T09:00:44.582-07:002011-10-07T09:00:44.582-07:00@Ranes: True that! At one time, I had this wonderful plan laid out for this amazing dutch oven cooking work station, complete with a cover and everything. Someday I&#39;ll build it...Jodi &amp; Mark Hansenhttp://www.blogger.com/profile/05724027246990759522noreply@blogger.comtag:blogger.com,1999:blog-4315938567260756099.post-29017620564640705502011-10-07T08:29:49.955-07:002011-10-07T08:29:49.955-07:00Looking at your pictures, I can&#39;t help but notice you *STILL* don&#39;t have a Dutch Oven cooking table. We need to do something about that... real soon.Raneshttp://www.blogger.com/profile/17127417251288396706noreply@blogger.comtag:blogger.com,1999:blog-4315938567260756099.post-25397697152502945142011-09-23T17:21:23.451-07:002011-09-23T17:21:23.451-07:00Probably an important note for many of your readers: Utah law forbids the transportation of live crayfish. They must be killed where they are caught to prevent their being introduced into waters where they are not wanted.<br /><br />Because crayfish meat deteriorates rapidly, it is important to ice it quickly and keep it at a temperature of 40 F or below until processed.Pale-winged Trumpeterhttp://www.blogger.com/profile/06407753440246260465noreply@blogger.com