rps

Tacky.

I would imagine that 14,000 posts include a significant number of actual recipes or near complete recipes. 500? 1,000? Why doesn't someone put together an Ozark Anglers cookbook? BTW, I am proud to have been here from the beginning.

Tinned fish and tabouli tonight. Pictures were not inspiring, but very tasty.

her noodle bowl

I would bet that top fish is a meanmouth.

This time of year, there will still be walleye as far up in the White and in Kings as you can go. Most others have spawned and are now resting and gorging a little down river. Don't look for aggressive fish. Think lazy ambush. Downstream sides of points and humps. Slow and easy. Ned and C rig. Wait for the bass and blue gill spawn, then go shallow to find the ones feeding on fry. BTW, this time of year I would be throwing warts, just for the fun. Between March 20 and May 1, I rarely fished walleye. I was catch and release. When late spring/early summer levels out, then you can bass hunt and then find walleye to eat.

The rest of the four pack of breasts. That is an apricot sauce on which the duck sits.

Blog post up. https://www.ozarkrevenge.com/

I had draft number 1.

Somewhere in the 1397 pages of this thread, we have already had the chili debate, beans versus no beans. My intent is not revive that debate. There are as many versions of chili as there are people who cook them. Tonight we are having a new version, to us, that exists only because of what I had in the pantry. 1 pound of ground chuck, seasoned with a somewhere around two Tbs. of cumin and 1 Tbs. of chili powder. Add 1 teaspoon seasoned salt and brown. Dump in the slow cooker. Saute 1/2 diced onion and one minced large garlic clove in the same pan, until the onion turns translucent. Add to the cooker. Add one small tin of mild chopped green peppers, one can of Bush mixed beans in mild chili sauce, and one can of diced tomatoes. (Next time I will use crushed tomatoes.) Add a dash of Kitchen Bouquet for color and a dash of Worcestershire sauce for umami. One hour on high, two or three hours on low with the lid slightly askew. If needs to thicken, use a corn starch slurry. Taste and adjust salt before service. I will add a picture later. I would have served this over pasta as a chili mac. Nancy wanted a bowl with cornbread on the side. Guess how I served it? Grated sharp cheddar as garnish.

I wound up serving six years in the 700th Support Battalion of the Oklahoma National Guard. The last three years I served as "Radar" for the colonel commanding the battalion. I was the only one who knew how to do emergency leaves, accident reports, and AWOL's paperwork. A month before I was due to be free, they came to me and offered to make me a JAG captain. I politely said no. Tomorrow morning I will have breakfast with another Fort Lost in the Woods alumni. I will talk with him about this thread.

I was there for basic and AIT starting in late June 1971.

For TR try Phil Stone. Good guy and good guide.

For many of us, you are describing nirvana.