I was going to print Spunk's negatives yesterday and have his photos up today, but, alas, digging out ditches the gophers filled with dirt, cooking a large skillet of Wild Boar and Zucchini Macaroni, and then snaking out a clogged drain preempted the darkroom. I did manage to get photos of some of the daffodils blooming in the garden.

Here is my recipe for Wild Boar and Zucchini Macaroni.

Ingredients

1 pound wild boar (ground)

2 large yellow onions chopped

3 medium sized zucchini cut into 1/2" cubes

2 14.5 oz cans petite diced tomatoes

1 6 oz can tomato paste

3 cups chicken or beef soup stock

1 teaspoon coarse group pepper

1 or 2 cloves garlic (finely chopped) or 1 tablespoon garlic powder (more if you like)

2 tablespoons (or more) Italian style seasoning (thyme, marjoram, rosemary, oregano, basil, savory and sage).

1 pound elbow macaroni (I use whole wheat macaroni)

These proportions make a large batch that we put in containers to take to work and school for lunches. 

In a large skillet (I use a 16" cast-iron skillet), brown the onions and remove to a bowl.

Brown the wild boar and remove to a separate bowl.

Brown the cubed zucchini, reduce the heat to simmer, then add the wild boar and onion back into the skillet with the browned zucchini

Add the coarse ground pepper, garlic and Italian seasoning, mix together and simmer until the mixture is hot.

Add the petite diced tomatoes, tomato paste and soup stock, stir well and heat until bubbly.

Reduce heat if necessary and allow the mixture to simmer for 30 minutes to an hour.

Prepare the macaroni (best to be on the very firm side of al dente), drain and stir into the wild boar, zucchini and tomato mixture.

Remove from heat and serve.

Browned wild boar, zucchini and onions.

The wild boar, zucchini and onion mixture with the petite diced tomatoes, before the tomato paste and soup stock are added in.

All the ingredients simmering before the macaroni is added.

Wild boar and Zucchini Macaroni ready to serve.