Johnsfolly

Maybe he was a British loyalist that when they ".. Fired their guns the British kept a running all the way down to the Gulf of Mexico!"

I wonder if the pickerel migrate upstream towards the spring in the winter and may be more populated further downstream in the summer. Those fish are some of the most spooky fish I have ever encountered. I don't know if you read my post where I was using a portable turkey blind. I would set up and let the fish calm down for up to ten min before i would make a cast. I caught fish!

Looks a lot like my brown trout tackle box . I'm having a hard time finding the original F9 and F11 floating Rapalas. I really like the wood more so than plastics with rattles. Also like to touch them up a bit.

You know where I stand - like pepper on both.

Was that a poll of three people ?

Just hope that this doesn't start a "blue pill" conversation .

That's a beast of a smallie! Congrats to your Dad!

Thanks for posting this! Love seeing kids fishing. Hopefully she stills loves to get out with her granddad and hit the ponds and creeks!

Glad to help with your color selection. Looks like you had a great time! Congrats! Let me know if you ever decide to sell some of your jigs. I'll even pay postage 😁(inside joke for some other OAF Folks).

Don't think that he would mind going that way. Of course he has been pretty safe since we haven't seen many reports of him catching a sucker or two below that riffle ar Barclay😌!

My wife and I have discussed participation in this event ever since the first one. Never did put it together. Would be a scary and fun at least for the first 40 miles or so then a grind for the next 300!

It was a busy day at our house as well. I wanted a ham, bacon and cheese sandwich. So I went out and butchered the pig this morning, went ahead and begun the cure on the ham and got the pork belly smoked with Applewood smoke. As the ham was curing, I went ahead and grew the wheat and milled it for the bread. I had an old Italian bread recipe from Maiers. Once the bread was in the oven, the tomatoes were just about ripened. I picked one of the ripe ones and sliced it. I sliced the bacon and ham and cooked them both. Just as the meat was cooking, the Colby jack cheese was getting done. I took a couple of slices for the sandwich. A quick mayonnaise was prepped. Toasted the bread, added the mayo, laid on the tomatoes, Salt AND pepper on the tomatoes, then the cooked bacon, Colby jack cheese, and topped with the cooked ham. Not a bad day of work ! Or I just bought the stuff and made a sandwich!

Sure looks like creek chubs to me as well.

Ham that is a great brown trout! Congrats on a great day!

That sounds like a plan!.

Great job Dan! Congrats on getting those 'Rock 'eyes! Looks like you guys had a great time.

I'm referring to more of this fish. I've never made it before but it was good to say the least!

Thats a fish worth catching! darn tasty as well. Called the poor man's lobster. Ness can keep his Dangs I would like to get some more! The way my boat trips have gone I may not catch a marine sculpin big enough to eat. Though it's still on the "to do" list😁!

Haven't found any good mushroom hunting spots. I've found these mushrooms in Missouri. So at least I know what to look for. Monkfish may be a bit harder to come by😌.

When you are cooking for one, meals don't seem as expensive. I picked up a fillet of monkfish, locally cultured/raised lion's mane mushrooms and corn. I cut the fillet in half and dredged it with some flour seasoned with Old Bay. Put the thicker piece into olive oil with a bat of butter and let that cook a bit then added the thinner piece to the pan. Slice the mushrooms and put them aside. Once the fish was cooked, I put that on a plate to rest and added the mushrooms into the pan and added a little more butter, salt & pepper, and a little garlic powder. While the mushrooms cooked the corn was cooking as well. Sliced the fish and seasoned the corn with salt&pepper and Old Bay (seems like a recuing theme - but I am in Maryland). Probably should have picked up green beans from the market as well.

Looks like a keeper! congrats!

If a proper scientist, you would know that there is a hierarchy in the scientific community. Someone that just minored in biology would have their opinion considered only slightly above the person that took biology as an elective . Whereas if you held a Bachelors of Science or better yet a doctorate then your opinion would hold much more weight. Here's a taxonomy example that I would give to interns when I was in grad school. An intern would see a novel organism, they would look at the keys and pronounce that "I think that this organism is Pimephales promelas." A master's student would see the same organism and pronounce that "I am certain that this is Pimephales promelas." A man of letters again faced with this very same organism would proclaim that "I call that Pimephales promelas!" I do not profess that I have a doctorate and as such would defer to those of higher degree than myself on the topic of whether salt and pepper can be used on fruit. In this case made a fine seasoning on fresh cantaloupe with two eggs over easy and Applewood smoked bacon.

As a scientist I can confirm that there is a heavy consensus that salt on fruit especially granny smith apples and melons as wel as salt and Pepper on tomatoes and even melons is an approved methodology to enjoy those fruits!

Congrats to all of you! Glad that you all had a good time. Can't wait to see the bass photos!

I'm assuming that you are tying these yourself. Are they commercially available for those of us that are not tiers?