Johnsfolly

I haven't followed where they allowed the hunts to take place. But I've been in Peck ranch and that's what the photo looked like to me.. They said near Ellington. So possibly Current river CA..

I did. Looks the the roads that are all through Peck Ranch.

Those are lunkers for sure.

Missouri's first elk was harvested in the state's first elk-hunting season in modern history according to the Missouri Department of Conservation. Joe Benthall, of Mount Vernon, harvested a 2.5-year-old bull elk on Saturday near Ellington. This was Benthall's first-time elk hunting. 5 Missourians received permits in a drawing of over 19,000 permit applications. The elk firearms season runs through Dec. 20. According to the Missouri Department of Conservation, elk are a native species in Missouri but were hunted to extinction in the state in the late 1800s. In 2011, an effort was begun to reintroduce about 100 elk to a remote area of southeast Missouri. The population now numbers more than 200 and is concentrated in Shannon, Carter, and Reynolds counties.

When handling these big fish, you have to make do if you don't have any boga grips!

Gavin what model air rifle are you shooting?

I routinely catch ten to fifteen 18 to 20 cm smallmouth most times that I fished. I don't see what the big deal is, since they are really common in the Ozark creeks that I have fished.

Nice Creek chubs! They are often the savior of the day when creek fishing under poor conditions. They should be getting tubercles and colored up in Mar/Apr .

If you can't shoot them let them have it is what I say. I have shelf feeders that are open to whomever wants to eat. Get lots of squirrels, cardinals, juncos, titmice, finches, etc. I even had homemade cob feeders back in Columbia. I don't worry about the squirrels eating the corn we have out for deer. Squirrels only eat the germ portions of the corn kernels leaving the large part of the kernel for the deer and birds.

Did you land it?

Finally finished refurbishing my small logo Griswold #8 skillet. Can't wait to get back to using this skillet again. Went looking for some new (old ) iron this weekend and just didn't see any that interested me. I am working on a possible Birmingham Stove #8 G that I picked up last time we were in MO. More to come on that one .

Kind of a monochromatic meal. I split a butternut squash and cooked to get some carmalization on the flesh side. Dusted the surface with Asian 5 spice. In the bowl I mixed in coconut milk and fresh lime juice. Put the squash in a 350 deg oven fro about 50 minutes until soft. Browned up some chicken thighs pieces in a little coconut oil. Once browned I tossed in slices from half of a yellow onion. Once onion was cooked I added store bought Tikka Marsala simmering sauce. Served on top of basmati rice. Tasted great.

The beard is back and.crappie will be caught! Great catches!

Made French toast with Panettone bread. The custard was egg, nutmeg, cinnamon, vanilla, and egg nog. Side of hickory smoked bacon and maple syrup.

Just wished that I liked tomato juice. So much could be done with this drink.

Looks good Marty!

@JestersHK congrats on some beauties!

Really liked that @ness!

@Quillback congrats on a mixed bag of fish!

Some pretty fish @gotmuddy especially like that brown!

I had purchased them as a kid. Got a few to hatch and thought it was too difficult at the time to keep up with their water changes and they got stinky pretty quick. Now we raise millions every day to feed our fish and invertebrates. you never know how things will turn out. About the original scud question, there are warm water and cold water species. The warm water ones, e.g., Hyalella sp. are not difficult to raise, but that is on a small scale, like thousands. We don't waste our time on trying to rear the coldwater species like Gammarus sp. due to water usage, diet and cannibalism. When we test Gammarus we will use field collected animals. I would think that it would take a considerable effort to try to rear them in large scale production.

Once you admit to the problem the healing can begin 🤣

Sounds fun Jeff and congrats!

Especially with a little butter and white wine reduction.