Not only does it provide a sufficient buffer zone, but it can even control a prime section of the Pilan Creek.
More importantly, is there a possibility of establishing a hunting ground?!
A hunting ground of his own?
This means that all the prey on this land will belong to him!
Of course, this also means that he will have more responsibilities to shoulder.
What price did he offer?
Su Wei's voice was steady, but his speaking speed was noticeably faster.
"He listed his account with an agency for 400,000 yuan, but nobody paid any attention to him."
Black snorted coldly, clearly full of contempt for the old drunkard.
"I know you have cash. If you're interested, I can help you negotiate a lower price. That old man desperately needs money to save his life, and if it's a cash transaction, I'm confident I can help you cut a huge chunk of the price."
At this point, Black paused.
"How about this? This is a once-in-a-lifetime opportunity. Once that land is bought by some other developer or big farmer, your neighborhood will be in for a rough time."
There's a sharp turn ahead.
Su Wei did not slow down; the Raptor charged through the bend with an indomitable momentum.
The new log cabin needs a larger foundation.
Future plans need a broader scope.
The spoils brought back from the hunt need a more discreet space to be processed.
What he wanted to build was a real manor!
A piece of land that belongs entirely to him!
All the logic points to the same answer.
Su Wei looked at the road ahead, gleaming in the snow, and gripped the phone tightly in his hand.
"Help me ask him out."
Chapter 129 Expanding an Hundred Acres Alone, The Lord's Grand Ambitions (Please Subscribe)
"No problem."
Two words came through the receiver.
Then came the dial tone.
Su Wei pressed the hang-up button and tossed the phone back onto the leather seat in the passenger seat.
The Ford Raptor's body vibrated slightly, its engine roared, and its massive all-terrain tires kicked up bits of ice and snow, leaving a cloud of snow behind it.
The car sped along the winding mountain road towards Pilan Creek.
Eighty acres.
Adding to his original twenty acres, that makes a total of one hundred acres of private land.
Land is power, and it is the guarantee of security.
With these hundred acres, he could do so much: he could build legal fortifications within the territory, and even plan future plantations and ranches.
His long-held dream of becoming a manor owner is finally starting to take shape.
The sky outside the car window gradually darkened.
Winter nights always come exceptionally early in Kodiak. By four in the afternoon, leaden clouds had already pressed down on the treetops, and fine snowflakes began to make a soft sound as they struck the windshield.
Raptor rounded the last bend, the familiar two-story wooden house came into view at the edge of the horizon.
Although dilapidated, the house with its dim yellow light still brought a sense of peace amidst the swirling snow.
Su Wei stepped on the brakes, and the pickup truck came to a smooth stop in front of the garage door.
As I stepped out of the car, a gust of cold wind mixed with snowflakes hit me, instantly extinguishing the remaining warmth inside.
He shrank back, quickly walked to the door, took out his key, and inserted it into the lock.
Click.
The door lock turned.
Warm Current flowed out, carrying the stale smell of wood and a faint scent of pine resin.
"Awoo~"
A white shadow darted out from under the sofa, but suddenly stopped two meters away from Su Wei.
That's Cotton Candy.
The little fox lay on the ground, its blue eyes warily fixed on the huge object covered by a tarpaulin in the center of the living room.
Even through a thick canvas, the lingering scent of the bear still made the little guy's fur stand on end.
It wanted to get close to Su Wei, but dared not cross the monster's territory.
Su Wei changed into slippers, walked around the bear's head on the ground, and squatted down.
Cotton Candy then pounced on him with a whimper, its two front paws pawing at his trouser legs and its fluffy tail wagging wildly.
"Coward."
Su Wei rubbed its warm belly, feeling the little heart still pounding wildly in her palm.
"Send this thing away tomorrow."
He scooped the little fox, only a few months old, into his arms and nuzzled its soft head with his chin.
The room wasn't very warm, and the fire in the old-fashioned fireplace had long since gone out.
Su Wei placed the Cotton Candy on the sofa and skillfully carried a bundle of dry birch firewood from the backyard.
The tinder was lit by a match, and the orange-red flame licked the bark, making a crackling sound.
Before long, the flames in the fireplace rose again, dispelling the chill in the corner of the room.
On a snowy night, hunger struck from my stomach.
Although the king crab and steak we had at the Old Captain Restaurant at noon were expensive, I was on edge the whole time in that social setting and didn't really enjoy the meal.
Now that I'm back in my own little nest, my appetite is truly awakened.
Time to cook.
Su Wei rolled up his sleeves and went into the kitchen.
Opening the old General Electric refrigerator, the freezer compartment was crammed with previously cut pieces of prey.
On top was a piece of deep red lean meat, a piece of black-tailed deer back willow that Black had given him a few days ago. It was one of the most tender pieces of meat from the whole deer, with a delicate texture and almost no tendons.
That's it.
Su Wei took out the two-pound piece of venison and placed it on a thick oak cutting board.
He gripped the sharp chef's knife in his right hand.
The muscle memory of [ Cooking LV3 ] is activated at this moment.
With a flick of his wrist, the blade flashed a cold light under the lamplight.
"Swish, swish, swish."
The continuous sound of chopping meat filled the quiet kitchen, a light and steady rhythm.
Each slice of meat is controlled to a thickness of only two millimeters, as thin as a cicada's wing, and you can even see the delicate texture of the meat when held up to the light.
Although Alaska venison is nutritious, its fibers are generally coarser than beef, and if not properly prepared, it can taste like chewing rubber.
But with level 3 Cooking, none of this is a problem.
Su Wei placed the sliced meat into a stainless steel bowl, sprinkled in a little sea salt and ground black pepper, and drizzled in a spoonful of cooking wine to remove any fishy smell.
Next, he added an egg white and a handful of sweet potato starch.
With nimble fingers, the meat is tossed and mixed so that each piece is evenly coated with a thin layer of marinade.
This process, called "marinating," is key to making meat tender and juicy in Chinese cooking.
While the ingredients were marinating, Su Wei began preparing the side dishes.
He remembered that there were still a few large, durable cabbages in the locker; after peeling off the dry outer skin, the hearts inside were still tender and yellow.
Wash and tear into large pieces. Also grab a handful of the soybean sprouts you bought earlier.
Heat oil in a wok.
The iron pot heated up rapidly under the blue flame of the gas stove, emitting wisps of smoke.
Su Wei scooped out a large spoonful of the red chili bean paste he had specially bought.
"Sizzle"
When the fermented soybean paste is added to the pot, it instantly explodes into a bright red splatter of oil.
The rich aroma of the sauce, combined with the spiciness of the chili peppers, burst forth in the small kitchen space.