MOPanfisher

It wasn't lake O it was the st thomas level that prevented releases sorry. Maybe I should clarify the difference between a control point and balance curves. The 2 (and only 2) control points are the St Thomas gauge on he osage and Herman gauge on the Missouri. When either of those two points go above a certain point releases that affect it are stopped, thus LOZ would have to stop releasing as well, and it goes back up the drainage basin. Now however there are balance curves as well. Let's say there was a massive rain that affected Pomme and Stockton but not Truman, both Pomme and Stockton could still release into truman (also I believe Melvern and Pomona?) until Truman hits a certain balance level, based upon % of storage capacity in each resevoir. At that time all the lakes have to hold what they have and balance the system until the two control points drop below flood stage allowing for releases from the entire system. What gets difficult to predict is the MO river, they have to account for everything that is coming down all the way to Gavin Point, that takes time for that water to get to the control point, so if there is flooding north and west in the MO basin they have to take those levels into account and make an estimate on when it will get there and not allow for releases from the Osage basin to overwhelm or use up what is available in the MO river. Once st thomas drops, bagnell opens up and the ability to release rills up stream, if Bagnell can release 100k cfs through their gates then so can truman, and the lakes upstream from that can begin releases also as long as everyone stays within the balance curve. When a single massive rainfall event happens it is fairly routine to hold everyone until the level on the rivers drop and then begin to evacuate the system, but when event after vent after event happens it tends to overwhelm the system, you go from jugfling 3 things to juggling 7 or so and the guys in he resevoir Control center put in a lot of hours trying to calculate rainfall, when and how fast it falls, how fast runs off etc. Now if you want to debate things like levees, flooding property to protect other property and whethwr or not Truman was bult to protect LOZ, well let's ice down some refreshments and discuss. I have been around it for too many years to simply let some things go by without trying to educate folks. It is NOT a perfect system by any means, there are too many variables, there are regylatuons put in place which don't allow for too many whims and the guys who make the calculations and decisions are some of the most conscientious guys I know about doing their jobs well and within the regulations, its not uncomon to get calls in the middle of the night, so yeah I get protective of them sometimes.

Whatever we can create other countries will copy. What is the work of geniusess and billions of dollars the first time is the work of skilled fabricators after that. There will always be a competition between defense and offense, so far we have always been on the leading edge.

I have seen some videos, but the limits are still what a pilot can handle without passing out. No pilot no constraints, and no need for oxygen etc. Pure maneuverability with the computer able to make the decision as to how much or when. F22s are one of the ciestate planes out there, I am not a plane guy by any means but the term killing baby seals is apt for the 22s.

My expectation is that part of the reason the US isn't going whole hog on fighters is that the next round of air superiority fighters will be unmanned. As such their ability to turn and maneuver will be like nothing we have ever seen, they will make it a contest for distant second place. At least that is my hope.

FW, I have been at my share of those meetings. Please post up anything said at those meetings that are opposed to what I have said. Also PLEASE call Ameren and ask them about how much of an effect they have on Truman Releases.

All 3 loaves of bread are out and looking (and tasting) good. Meat was pulled out and bagged up a little bit ago. Didn't think to take my phone, but will try to get one before everyone tears into it. And the meats was pretty darn good too. Personally I didn't care for the gluten free bread, but G-Free peeps though it was fabulous. Forgot to add that my wife had been wanting some rice pudding from her grandmothers recipe. I didn't pay any attention to how she was making it, but she is adamant that it should be pretty plain. However she does make a smaller bowl for me that gets raisins and I later add cinnamon, and some heavy cream to it. Darn good too.

OK. And one last time bacuse I am not too smart, LOZ level doesn't play into it. Ameren only wishes it did, call and ask them how much want they want plays into what they get through Truman. The rules for how much can be released and at what time of the year, with the benchmarks, and balancing the lakes are set and approved by Congress, you don't get to change them on a whim. While you may not want to hear it, flood control is a MAJOR factor, with hydro electric being second. LOZ has basically no flood control storage and wasn't designed for it. That is why they draw down, COE Lakes were designed to store large amounts of flood waters, thus they don't need to draw down below normal levels. I fully understand that you think I am merely parroting the party line as a govt employee, but those are facts. Trust me as a fisherman I get hosed ecmverytime the lake level isn't what I personally like to see to fish, but that isn't what it is for. For what it's worth th crappie populations are about as good as they have ever been right now. We all have short memories and forget the years where Truman didn't have sufficient water to generate with and the lake level falls below 706 which creates a whole different set of issues, there are no perfect solutions.

Nope, continue to march with what you believe, trust me it's much more entertaining that way.

Sigh, I have given up explaining it.

I have a brine working, salt sugar, peppercorns and whatever else I found. The salt was a mix of some Hawaiian sea salt (so I could empty the container) and some pink himalayan salt (my wife has a thing for salt, I have used salt from the feed store before for the brine), something called cowboy rub, thyme, garlic, ginger, and a blood orange I stole from my wife's stash of them. Will put the pork loins and chicken into it tonight for a long soak then tomorrow afternoon it will go to the smoker. Gotta make a loaf of gluten free bread too as it was requested and we do have the items needed. Will add add photo tomorrow if I don't forget.

Put in a wide single door. I have never been a fan of sliding doors but that is just me. I have plain ole 36 inch doors and it has never been a problem to get a ambulance gurney through.

Maybe she took the advice! 🤔

Ouch, might be too bad as a group though. Thanks.

If you have to choose between good looking aND good cooking, remember when you get old you still get to eat supper EVERY night, and she will only get better at it.

Well crap, now I want to go to the Gulf Coast and catch a redfish! What roughly does it cost to get a guide and jump in with a group.

I think I mentioned a while back that I had undertaken to clean, sand and reseason one on my older cast iron skillets. Thought I would relate how that worked out. Actually I got too much oil in it and it set up in that what appears to be a super hard substance but when using it will promptly peel off. Crap, cue up attempt number 2, much better job, was still a bit hesitant about how well it would be. The other night my wife wanted some fried taters so I set up the skillet to use, after letting them brown for a while I grabbeb a wooden spatula to scree them and flip them over. Got a death grip on the handle, expecting things to be stuck to the bottom and gave a big shove, and promptly slid about half of the taters out of the skillet onto the stove. Cue up the scrambling to get them all back in the skillet and stove cleaned up. Lesson, a smooth bottom and we'll seasoned skillet is a whole different world.

Way back when I was a freshman in high school, the freshman class had to serve and clear for the junior/senior banquet or something. I remember getting several days of instruction and practice in how to set plates and dinner ware, proper clearing and serving etc. What was funny was the ONLY person in the entire small school who would have noticed was the home ec teacher who was instructing us, nobody else knew or really cared. But everything has a proper way it should be done (or several options) and sometimes there is a reason, sometimes it's just because dam it that is how you do it. LOL be a rebel if there is no referee and no money on the line do it how you want.

Nope, you may or may not be a goober for other reasons, but I haven't seen you at any of the regional goober meetings. I use lots of Lowrys and Cavendars.

OMG 6 inches higher, LOL. We dont even notice that much difference.

We will do our best so you don't have any gravel bars blocking the white bass/mutt runs. You just have to convince your people to hold it and not just dump it or turn it into dollar bills

We use the USGS sites for lake level, those were the ones that stuck.

It takes it a while to make down and begin showing up. Also the gauge for the lake level was stuck for a while, a slight jiggle and it jumped 5 feet! The Pomme River gauge was stuck for a few days as well and was showing over 10k long after it had dropped back. Hoping we don't get hosed again this weekeND but not much we can do about it except take it.

Oneshot, what COE site are you talking about. It shows 849 and change for Pomme.

We were only Abe to thaw out about 2.5 inches at the dam, but higher amounts fell in the watershed and fell fast at times. Winter and no active growing grasses etc to slowing down it ran off quickly. Lake level is started back down thought now.

My wife was feeling a bit under the weather when I got home so it fell to me to make supper for mom, her and i. No problem, hmm is that a bag of thawed crappie fillets? Sliced some taters into a newly cleaned and sanded down, then reseasoned cast iron skillet, opened a can of bushes baked beans, and prepend the crappie for a trip to the grill. Sometime things just workout right. When I went to turn the taters for the first rime, half expecting them to be glued permanently to the skillet, I shoved hard and pushed some of them clear out of the skillet, that thing was like water on ice. They were browning perfectly, the gas bottle on the grill ran dry just as the fish were done. I did forget the onions in the taters, told my wife that is why I still need her.