Johnsfolly

Okay I want to see more. Great Tease!

Phil, I will be driving down and getting there Friday mid-morning. Will stay Friday and Saturday night.

Congrats Seth. Great job filling your tags this year!

Great looking fish! Glad to hear that you were able to take out your son. I'm sure that he had a great time! You could spoil a kid on a trip like that one, but in a good way.

With all of the beef stew talk, I went ahead and picked up a blade roast at the store for making a pot roast. . I mixed montreal steak seasonings with garlic powder and rubbed both sides of the roast. I browned the roast in a ceramic dutch oven with a little olive oil on med-high heat. Once browned coated both sides with creamed horseradish and then back into the pot, I added whole peeled garlic cloves, rough cut onions and carrots to the pot along with 1 1/2 cups of beef stock and another 3/4 to 1 cup of porter craft beer. The pot got covered and into a 325 deg oven and cooked for 3 hours with a check on the liquid volume. Then added quartered cremini mushrooms and more cut carrots. They cooked for another 35 to 40 mins until tender. Once done, removed the meat and vegetables and made a gravy with the braising liquid. Served it all with mashed potatoes.

I definitely do the majority of my trout fishing in Oct through late march/early April. I tend to give them a break usually December through mid January to recover from any spawning attempts then really fish a lot in Feb/March.

You guys stood up to the difficulty of getting flies to those fish in ultraclear water. Great scenery and great fish big and small. The markings are so vivid this time of year. Got to love fishing in the fall.

Getting work done and not out hunting. So Its looking real good to be able to get down there Friday. I picked up the ingredients for making my buffalo wing sauce. Willing to bring 60 to 72+ down along with blue cheese dressing and celery. I can fry them up for appetizers either Friday or Saturday. Let me know if I need to bring a fryer as well of if I could use LittleRedFisherman's fish cooker.

Mitch Thanks for sharing what your FIL does with his deer meat. I always like to see how different cultures handle their food stuffs. I would like to have seen his processing live. Sure I would learn a lot. Feel kind of wasteful in my deer handling now eventhough I feel that we get a lot if the meat from each deer.

JD If I ever get some venison this season will have to try out your sausage recipe. Thanks for sharing. We usally make a sweet italian style sausage with 70 to 20 deer and pork mix. Than we fill lamb casings or leave as bulk sausage for sauces or chili.

A lot of the covering also is to keep the plants out of the wind as well. They lose a lot of water do to transpiration especially on cold dry windy days. That water loss leads to wilting and damage as well.

It was seafood tonight. We had broiled sockeye salmon. The salmon was marinated in soy, ginger, and brown sugar then broiled until it flaked apart. Also shrimp and lobster tail cooked with garlic, shallots, tarragon, salt, pepper, lemon juice, white wine and butter. We also roasted parsnips and carrots with fennel.

I fished a couple of the urban lakes, Cosmo Bethel park in Columbia and Veteran's Park in Fulton. I only had about 45 min to an hour at each one. Only caught a single rainbow in each one. I caught both on a white 1/16 oz marabou jig.

Well we still have a cherry tomato plant on our porch. With the warm weather this plant thought it was still summer. We have a couple of flowers still on the plant so may get a couple more if we don't get frost (possibly Sat.).

Ness It's amazing that you can get this chicken and mushrooms dish plated the same way for the three out of the last four meals that you have shared on this thread. Must have been a fantastic recipe and a great memory on your part for the photo op.

I can say that I have been possessed to try and catch some carp. As I read through this thread I think of the adage "Never try to teach a pig to sing. It wastes your time and annoys the pig." It is a pig related thread after all.

At my work daffodils come up in the old field and I do grab some from that old homestead fairly often. As you stated those bulbs keep coming up year after year. I am always amazed walking in the woods and find a outline of daffodils where an old house once stood. If it weren't for those flowers you wouldn't even know that there ever was a house there. There are a couple of those places down at Parker Hollow access on the Current. Dont get me wrong. We do get many of them every year. I also do augment the soil for most of the plantings in the worse soil areas. I have a goal to have them blanket an area of our property and they aren't spreading like I want them.

OK I'm going to come clean on one of my guilty pleasures. I typically try to go as native as I can when it comes to flower and butterfly gardening around my house. We have columbines, milkweeds, celadine poppies, spiderworts, Jacob's ladder, wild ginger, Virginia bluebells, coneflowers, sweet Williams, New England asters, etc. all around our yard with varying degrees of success. However I do have a passion for day lilies and also daffodils. So this week I couldn't pass up the daffodil sales at our local ACE hardware. After I got back from another unsuccessful deer hunting trip on Sunday, I planted 120 mixed daffodil bulbs throughout the area where I keep my daffodils. With these sales, it's often hit or miss on the quality of the bulbs or the longevity of them once they are planted. I used to buy a lot from Breck's, which cost a fair amount of money. They would come up that first spring and would look great, but they tended to last only a couple of years here in our Missouri dirt. So I have been just reseeding (rebulbing) those areas every couple of years with cheaper bulbs. I still get a lot of new flowers in the spring and several have been fairly persistent in my yard thus far. The good thing is that I tend to forget just how many and often exactly where I have planted these bulbs. So when they don't all come up in the spring, I'm typically not disappointed. Now I can't wait until spring.

MOPanfisher Congrats to your wife! Good luck when you do get out on the stand. Seth Great job filling the freezer. I hope you find one better than your bow kill.

With the way my seasons are going, I would love to help witth your thief.

As Ham mentioned, if able to get my schedule freed up by then I will try to get down there Friday morning and stay through Sunday morning. I will not have a boat with me and would need a seat if one is available. I'm very excited about meeting and the possibility of being able to fish with a lot of the guys going on this trip.

Johnsfolly and Follysbetterhalf thank all of our servicemen and women for your service. We appreciate what you are willing to give to give us back the freedoms that we enjoy!

Wow! That's an awesome 8 pt! Definitely has some real mass. He should be proud of that one.

I have not seen any information that would indicate that the meat from the feral hogs trapped by the MDC has been wasted. That's possible, but I don't have that information. I do disagree that hogs eat the same things as deer and turkeys. Hogs "can" carry more disease than a deer because of the potential for hogs to eat waste and carrion that a deer or a turkey would not eat. In that regard the meat of hogs needs to be fully cooked like that of a bear. That doesn't mean that the meat would not be delicious when prepared properly. I haven't had feral hog, but I do enjoy bear meat. More like beef than venison, but is sweeter tasting. Also holds a lot of fat.

Ness Seems like you came full circle on this thread. No birds, but heavy skunk activity.