Johnsfolly

Ok you said crap. I must have misread this at first .

Those would be the ones that I prefer as well. Used to get a number trout each year with that colored flesh, but stopped keeping brown trout. The stocker rainbows that I keep now are that mortuary white. As BilletHead stated early on, its ok to eat fish that taste like fish!

Congrats, she's a good looking doe and a nice bit of freezer meat. Glad you were able to find her. Even with the snow, I haven't seen much evidence of deer in my primary hunting area. May have to decide to hang up the bow or scout some new spots.

You met me right before I caught these fish . You headed off to Stockton to catch some walleye. I stayed to catch bait .

You eat marine species raw. Freshwater ones need a little cooking time ☺!

I don't fillet them. Just gut, bread, and fry them up ☺!

No the fish and spot that I posted are much closer to home. Here are a couple of micro photos near where I believe that Dan's photo was taken. Dan may be able to tell from the bank where the sculpin photo was taken. You know that I am always willing to correct you on your fish identifications ! Glad to hear that you are willing to waive your guide fees. May have to take you up on the offer !

There is a DANG for the chowder and another DANG for the sourdough and gooseberry jam. We are out of Billetheadville gooseberry jam !

Here is one of my favorite spots. This does have smallmouth in it as well as some other fish.

I have an idea where it might be, so I'm interested (don't have to post here). If it is where I'm thinking, there should be some cardinal shiners and maybe some redspot chubs around there ! You know that gets my interest piqued! Have been trying to get out fishing with Dan down around that way.

Timinmo - thank you for posting. This is very sad news. Really was hoping that he would have survived his last bout of cancer. I enjoyed his informative posts. Got to see how he would think about his bait choices and how he would approach his presentation through his posts. I loved his posts when the rivers were really flooded and was catching fish near sliding boards, swing sets, grills, etc. I never met the man and will miss his posts. We will keep his family in our prayers.

I tend to destroy cheap wading shoes/boots. I may have to get a pair of these guys!

I made our Christmas Eve dinner tonight. Since we ate so much soup and cookies on Xmas eve, this dinner got put aside. I made a cauliflower puree with thyme instead of mashed potatoes. Just to lighten things up this year. The cauliflower was cooked/steamed with chicken stock until tender then pureed with a little butter and more chicken stock. S&P and then stirred in the thyme. I took an idea from Griz and made stuffed mushrooms with a hot Italian sausage using white and young portabella mushrooms. Once I stuffed the mushrooms with the sausage, I put some shredded cheese in a bowl and rolled the mushrooms to coat them with the cheese. Cooked in a 375 deg oven until the mushrooms were cooked through about 20 min. I removed the mushrooms when done and turned down the oven. I coated venison loins with montreal seasonings and garlic powder. Seared the meat in a cast iron skillet on all sides and then into a 300 deg oven until medium rare. Not sous vide, but as go as we can make in the Folly household. The last side was steamed asparagus.

Couple of glasses only☺. More likely bad editing than too much wine.

Thanks Daryk. Good luck with your boat in 2018. I look forward to fishing with a few more OAF folks this next year! Also hopefully get you on some darters this spring !

The girth on that fish may equal or surpass its length☺! Very nice and congrats in a great fish!

We had brown sugar glazed ham with green beans with brown butter and almonds and au gratin potatoes. Ni pictures. Also a nice local whit wine. Merry Christmas everyone! Hope to see new recipes in the New year.

They look great! I can smell them from here☺!

One of the joys of Christmas is the cookies we leave out for Santa. Coconut macroons with 60% cocoa dark chocolate ganache. (yes we are a Santa household!)

We had a similar cooking experience yesterday. My Betterhalf started with chicken legs in our dutch oven and browned the chicken, added water and cooked until cooked through. She removed the chicken and let cool. She then added onion, carrot, and celery into the "stock". Once the vegetables were tender, she blended them with an immersion blender. I cut up a buttercup squash, garlic, and some celery (including some of the inner leaves). I cooked the squash, garlic, and celery in a skillet to get a little color on the squash and start them cooking. We pulled the chicken from the bones and added the squash, celery, and chicken back into the soup base. I added some prepared chicken stock and seasoned the soup. Back in the skillet I added a little butter and cooked a rice and quinoa mixture. Once browned I added some water and a little chicken stock to the rice and boiled it for about 10 minutes. I added the rice to the soup. Cooked the soup until the squash and rice were cooked through.

For a whole semester while I took classes there. It was a challenge. The dorm was split into separate halls radiating from a central common area. Many of the women were synched based upon the hall she lived if you know what I mean. Was like walking on egg shells most of the time. Definitely not the living conditions like you would see in those frat boy movies.

No snow here. Maybe this evening or tomorrow morning.

He is champing at the bit. Now if we could just teach him to fetch☺!

Definitely one of my favorite if not the favorite Christmas video. Thanks BH!

That's a great bunch of smiles and a mess of crappie! I'm sure that they all had a great time fishing.