rps

Larger average size. Indian Casinos. Long dsitance gull chasing.

Stripers on Lake Texhoma on the Oklahoma/Texas border.

I am sure all those named are good. I have not fished with any of them. That being said, Ed Callaway has posted frequently on here and his posts have often included descriptions of techniques. You don't know who I am, but I know a bit about highland river walleye. Ed knows what he is doing.

Hire a guide on the White River at Cranors. Then rent a boat there or at Stetsons or Sportsman's and fish the same areas. I have not fished Tenkiller since the 70's, but it is a great lake to fish. I simply cannot give a valid recommendation for guides or a place to stay.

Cold with BBQ sauce. And pickles.

You're no fun.

Quill, I am pleased Tom is still going strong. He and I had frequent conversations on the lake.

I have an old Rapala. It needs the stone and the steel often. I have a Sabatier that stays sharp, but it wasn't meant for anything other than trout and sole. Otherwise, it is too flimsy. Some say the old Leech Lake knives were great, but complain the quality has dropped off. I own several Wustoff blades I use for different applications, but I don't want to carry a $135 knife to the dock. I am too clumsy. I finally settled on the Victorinox. Affordable, sharpens to a keen edge, fits my hand, and the edge stands up longer than the Rapala. Bladetamers sells this package: https://bladetamer.com/product/combo-victorinox-6-curved-flexible-boning-knife-w-yellow-fibrox-pro-handle-sheath-43517c/

You are such a picky eater! To date. I have discovered few "no go" foods. Calves liver, bananas, pickled sea cucumber, and ...... I wish somebody had videoed me cooking the assigned liver in culinary school. When I put it on the grill, it was at arms length. I gave it a few moments on one side and then a few on the other. The chef who graded complimented me on not overcooking the liver. I never told him that I simply could not stand the smell any longer.

Nancy made her fabulous no Knead bread. I made vegetable soup.

Muffuletta!

Shells alla vodka sauce.

Cheesy Corn Chowder

It is a New York Times recipe, but I found a copy here: https://www.seattletimes.com/life/food-drink/shortcut-moussaka/ Be warned, the eggplant does not take 40 minutes in the oven, start checking at 20. I used 3 peeled Roma tomatoes and wound up adding about a Tablespoon of tomato paste. I used ground cinnamon instead of sticks and used more spice than the recipe called for.

Cheater moussaka. Instead of 73 steps, maybe 12.