Terrierman

Nice Phil. Welcome to a great fishing site and just plain friends visiting here on the internet machine. Enjoy it, a lot of us do.

I use palomar most often because it's strong and easier for me to tie than a clinch or improved clinch. But any good knot tied right and pulled up tight with a little spit to lube it is fine. No more free advice either buster. Fifty cents a question, dollar if I think you already know the answer.

1. Yes. 20 pound test line is hard to break. I have to wrap it around reel handle and pull straight back to break it. Lot of the time the hook straightens out before the line breaks. 2. Medium rods are not for panfish. 10 pound line on a decent reel is perfect for carp if I get a vote. I've seen 15 pound carp caught on 4 lb. on Taneycomo. 10 pound is plenty. Remember, you still have the MH rods spooled with 25 lb. 20 if you listen to me. 3. Your UL rods with the 4 pound line are the panfish rods. But you already know that. 4. Drag is not to be feared grasshopper. Embrace the drag. Become the drag. BE the drag Danny. 5. Bring a big net with a long handle.

I'd replace the 25 pound line with 20 and the 6 with 10.

Yes we did. I remember seeing that rig as we were turning on to the Buford cutoff, right before we cut off that pesky Buford.

I'd forgotten Unagi. Shame on me. And you're right about a flounder. Fresh done well it's as good as good gets. Swordfish? you can have all of mine.

It's hard for me to imagine anyone who fishes, catches, cleans and eats fish has never had crappie!!!!!!!

Crosby was the nuts. Had his trouble with johnny law but came out more or less good. Saw him only once maybe 20 years ago. He could still sing like a Byrd at the time.

Shark and swordfish are right under spoonbill. Just ahead of swai and tilapia raised in a sewer pond in SE Asia.🤢

My personal all time favorites: 1. Sheepshead. Fried, grilled whatever. 2. Bluegill - fileted or gutted and scaled fried whole. 3. Walleye filet - deep fried or grilled. 4. Grilled scaled and gutted Red Snapper. 5. Fresh grilled salmon cooked medium rare. 6. A big catfish - blue or flathead - cleaned right, cut into fish fingers and flash fried. 7. Crappie filets, pan fried whole. 8. A small deep pan fried whole catfish, bullhead or channel or whatever. Has to fit in a deep frying pan. 9. Fish sticks from Dollar General.

Well we had a good time. In the cottage. Wednesday was fog and rain all day, finally quit around 4:00. Walked the dogs down to the ramp and saw a boat coming in. A guide and two sports. They said they had been out all day in the rain since 6:30. Caught two browns and three rainbows if they were telling me the truth. Thursday it was cold and WINDY. White capping in front of the place in the morning. Way too windy to fish a jig at all and just too windy to enjoy fishing especially alone. So the cover never came off the boat while we were at the river. Did not see one boat or one fisherman anywhere on the river Thursday. Which I think confirms the wisdom of the decision to leave the cover on the boat. We did eat well. The first night pizza and wings from Nima's - the new owners are hanging in there if you ask me. Thursday we went into Mountain Home and had lunch and a beer at Rapp's Barren Brewery. Top shelf food - a short rib/portabella mushroom swiss burger and a really good - and big - chopped salad with their housemade honey mustard vinagrette. The dressing really had a big musard bite! Definitely liked the beer too. I do not like bitter beer and they had several ales to choose from. I had their 1810 cream ale. Lovey had a salted caramel brown ale. Just a hint of the salted caramel - it was still definitely beer, not candy. After lunch, Lovey wanted to see Buffalo City so we did. She was impressed with the scenery and the "quiet people" on the way down the hill to Riley's. I think she's going to have some quiet people here fairly soon. Sorry Eric. Next time Amigo. John, here are your pictures. I believe they document the trip nicely. We needed to be out, we were and we had a good time. When the weather is better, I'll be back. It really is a favorite place of mine/ . That's all folks!

Tonight and Thursday. Coming home Friday.

I've said this before: Everything is everywhere. Detection limits keep getting lower and lower so we just keep finding more stuff in more places. The question then becomes at what level does a toxin - any toxin - affect someone or something that's exposed to it. From consumption or otherwise. That aspect is not mentioned at all in the article. The article is talking about the chemicals cited at the parts per trillion level. And those are declining if the information is accurate and there is enough data to be statistically significant. And the levels of chemicals cited are also declining in water due to them not being used as much if at all now. Personally, I'm like Jeff and probably most others on here. I don't sweat it at all.

Lovey suggested we go to Rim Shoals for a couple of days. And by gum, what Lovey wants, Lovey gets. More to follow.

I always thought "Ain't Superstitious" to be the quintessential Jeff Beck. Yeah I know it's a cover but still...

If I had a surf rod I'd have closed a door on it by now.

I don't do cute burgers. Normally just a hamburger patty, bun, onion, tomato, pickles, mustard and ketchup. Sometimes cheese. B29 does a great mushroom swiss burger which is as cute as it gets for me.

A breakfast pizza. The crust has smoked gouda on it - from a lady at the farmers market yesterday. The lemon basil pesto was also a find there. The rest is scrambled eggs from the back yard, red onion, cherry tomatoes (they're good) and mexican cheese. Cooked it mostly on a preheated stone with maybe the last three minutes directly on the rack. It's really good with a nice crispy bottom and super flavorful toppings. Kudos to Lovey on this one.

Google says yes, with 151,000 results in 0.53 seconds.

It takes a special kind of guy to be able to make a pervert snowman/lady.🙃

You earned it. Enjoy every bite.

Firp and Burp made the same quality burger and suzie Q french fries. Firp and Bob ran the White Grill together until the other place opened. I have a story from there and the way back machine that's never going to be posted on the internet, but I'll tell you sometime face to face only.

I've mostly given up on fast food burgers. As often as not I get a stomach ache after having one. Here in Ozark, Cafe B-29 is THE place for a proper hamburger. In Springfield, Bairs will fix you a good one - as dolled up as you want it, though I'm not that type. House cut thick fries cooked right too. Black Sheep in SGF is top shelf. And the Black Sheep french fries are truly world class. I'm from Nevada and the White Grill double cheeseburger with grilled onions, tomato and pickle w. mustard and ketchup remains the gold standard.

RIP Patlock.

I've also found all of the mentioned heirlooms except oxheart at Lowes. Mansfield is a great day trip for me - love that Baker Creek place - they have a festival in spring with live music, food and a lot of other vendors. This year it's May 14 and 15. Here's a link: Spring Planting Festival May 14-15 (rareseeds.com). Big fun for sure. You should make the trip.