Johnsfolly

All that and a Stella as well. Very nice meal my friend!

I hadn't looked at this thread until today. If I had I would have made plans to head down to Capp's. Would love to fish with you guys and beat you on your home waters ! Is this always the Sunday after Thanksgiving? Should be a great day. I have fished Capp's one time only and fished in a driving rain for a while. Still lots of wind even when the rain stopped. Good luck to everyone. Looking forward to seeing the winning fish!

I am certain that I am likely to always spatchcock our turkeys. I really love how even they cook and the reduced time to get the bird out of the oven ! Thanks RPS!! Of course have to serve on a fish platter ! We had the traditional green bean casserole and parmesan crusted mashed potatoes. My betterhalf makes a great fresh cranberry sauce. I also made brussel sprouts with bacon, onions, pecans and a drizzle of mission fig balsamic vinegar. As always on Thanksgiving (an Christmas as well), plate is way too full. Had a local white wine, Les Bourgeois Traminette. A piece of pumpkin pie and now for the food coma ! I hope that All OAF'er foodies had a great Thanksgiving and also all of the rest OAFer's!

Been wanting to try Shakshouka but not no takers on poached eggs. I browned some breakfast sausage. Then added diced poblano and 3/4 of a jalapeno pepper, minced garlic, and onion. Added ground pepper, ground cumin and smoked paprika to the meat and vegetables. Added 6 eggs and scrambled it all together. Breakfast burritos. A little sour cream, sliced avocado, cilantro, and Colby and monterrey jack cheeses on a flour tortilla. A little hot sauce and it was all good. A nice meal before we start in on our Thanksgiving fixings.

I'll see if there are any desserts being brought to Jigfest. May have to bring this down for that weekend.

Nice Fish face photo!

Congrats on those ducks! It would be awesome if all three were caught and banded at the same time!

Every year on the day before Thanksgiving I make pumpkin and cream cheese bars and bring them to work to thank my staff for their hard work all year. The Folly family enjoys them as well. I have to make double batches every time that I make them. We roast our own pumpkin instead of using canned. The bars have the typical pumpkin spices, cinnamon, cloves, ginger, mixed with brown sugar, eggs, pecans, and raisins (both dark and golden raisins). The cream cheese mixture is cut into the pumpkin mixture before baking. The icing is a brown butter and powdered sugar icing. A 13 x 9 inch pan doesn't last long.

Happy Thanksgiving from the Folly Household!

My largest to date is only 14". Like I said they were not big. Just schoolies ! Lots of fun to catch.

I caught a bunch of small stripers in Maryland this summer. Knowing how powerful they can be, I am impressed with you son reeling in his own fish. I am also a tad bit jealous, having never caught one as big as his ! Keep posting your trip photos!

I have mentioned on several threads previously that I really am fascinated with cleaned skulls. With the number of recent posts about European mounts for deer and other animals, I thought that I would post a photo of some of my skulls. The mouse skull I found in a burned field. The others below were purchased. From left to right; beaver, bat, otter, mouse, mink, and raccoon. I have a few other raccoon skulls and a whole and partial opossum skull that I have found while looking for shed antlers. I have had little success on sheds, but tend to find a fair number of bones, including ribs, vertebrae, pelvic bones, jaw bones, etc. I would love to have a fox, bobcat, and a bear skull. Would love to harvest them and clean the skulls, but I do keep my eye out for them at shows.

That's a great photo Dan! I think that they will become a couple of great striper fishermen! Keep on taking them out buddy!

I would love a bobcat skull! May have to get after some predators this year. Hopefully be more successful than my deer hunting.

JohnP definitely a labor of love (especially overcoming the smell), but that mount looks fantastic! I love skulls and definitely appreciate a good european mount. Great job!

I prefer to roast the garlic until it it nutty and more of a thick butter consistency before chopping and adding to mashed potatoes.

Congrats on a very nice brown trout!

That's a great looking striper! Glad that you and the boys were able to get one landed. Gives them the experience they need to keep on the striper tradition in your family☺!

Thanks for the update. Need to get down that way soon. I am aware of the 7 inch length limits for goggle eye. Not sure I would be keeping any.

Oneshot you been catching any goggle eye?

I only had a single photo of the thai peppers that we grew and dried.

Congrats on a very nice buck! Got thick bases and great tine length. Good luck when you pick up your bow again!

Ness - since you prepare them individually, you could leave out the cilantro☺.

Now we did not sous vide any meats, but did a long braise in a dutch oven. Followed Hank Shaw recipe for wild turkey carnitas to use the legs and thighs from my Oct. hen. Recipe has cumin and coriander seeds, crushed black pepper, cinnamon stick, bay leaves, oregano, and a couole of dried thai peppers from our garden (plants from BH) going into the braising liquid. Used the oven instead of stovetop. Cooked for 4 and a half hours. My betterhalf got to pull the meat off of the bones and removed the tendons while I was out trying to secure more venison. She crisped the meat with goose fat, honey, a little orange juice, and lime juice. Served it in flour tortillas. Look away Ness☺! Cilantro. I also added a couple of avacado slices and small dollops of sour cream. Battery died on phone. So no final photos.

Some nice bass! Weird seeing you with a bait caster and sitting when you cast. Still a great video.