rps

When you turn into the Roaring River and enter that flat, look to the left and you will see an unimproved launch point just before you reach the channel. Use that point as a reference. Across the river and a little to the right, you will see a small creek that enters. That creek breaks an underwater bluff. The creek itself will hold bass amongst the submerged timber and along the flat bank. Depending on the time of year and water temp I used cranks, spinnerbaits, or Neds for bass. If you look across the river to the left, you will see a cove with docks. The spaces between the docks are prime Ned water. Look 90 degree to the left an see the little island as the channel bends to the left. That island point will always hold bass (mostly spots) and walleye. They may not bite, but they are always there. Just barely to the left of the ramp, the flat drops into a deep channel. Along that edge is an old, submerged rock wall. Both bass and walleye hang out on the wall. Out on the big flat in front of you, humps and bumps and gullies exist. Use you sonar and find them. Those will be where the fish are. Everything I have written is known to the regulars in that area. These are not secret holes. They are a starter for that place. Good luck and tight lines.

By this time, 99% of the walleye in Table Rock, Beaver, Bull Shoals and probably Stockton have spawned. For most anglers, they then disappear until mid May. The jerk bait and minnow tipped jig bite dwindles, but catching them with harnesses or trolling cranks do not produce as well as they do later. We know they are in the lake. We know they feed. Heck, we know they are ravenous after the spawn. Where are they? The only answer I have found is to go bass fishing. Yes, I wrote bass fishing. When the walleye finish spawning the water is still cool. 55 to 65 degrees on top. At depth, it is cooler. The daylight hours are still shorter than summer. Bait fish are shallow and waiting for the time to spawn. You have heard the expression "Follow the money." Follow the bait. Walleye will frequent ambush locations shallower than you expect. Creek edge points and rocky swings of channel, especially with trees or willows on flats when the water is high, all become walleye hangouts. Look for changes on changes (an old Fishing Facts term). A boulder on a creek edge. A creek that flows into a bank and makes an indentation. Look for these kind of places and bass fish with Neds, paddle tails, small creature baits, small spinnerbaits and such. Try SLOW fishing light C-rigs with a Fish Doctor or a float plus crawler Lindy rig. Work the water from 3 feet to 15 feet. You will catch bass. And that is a good thing. Turn them loose and keep fishing. You will not find a big school of walleye; they will be scattered. However you will pick up a keeper walleye or two. I hope this helps you.

Have you ever considered how many of us have clogged arteries? My weekly breakfast with the boys (we are all over 75) was two over easy with a grilled English muffin to wipe the plate. My companions ordered pancakes with peanut butter or eggs Benedict. At 75 plus, if we start eating healthy, our systems will go into shock and we will fall over. 😉

From what I have read, size limits are designed to provide fish species to maximize growth based upon fishing pressure and forage availability. At some times, that formula is used to give access to other species an advantage. Let us talk frankly. Spots kept Tablerock a destination after the virus killed the big largemouth. Since then, no study has shown spots have limited or prohibited the comeback of largemouth. Instead, the normal progression of new lake to older highland lake has favored spots and smallmouth. How many of you who fished tablerock in the 60's s ever caught a smallmouth? Different lake, different time. Heaven knows the forage base on Tablerock can support even more bass and walleye than swim at present. Fishing pressure is the restraint factor. For 20 years, the 15 inch bass and the 18 inch walleye limits have given us the best combination. If it ain't broke, don't fix it. P.S. If you reduce the number of spots, what happens to the meanmouth numbers? Just my 2 cents.

Linguine with clams.

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.

Strip steak we shared with roasted potatoes, steamed broccoli, and a caramelized onion/mushroom gravy.

Same is true of Blue Apron

Noodle bowl. Chicken stock, miso, bok choy carrot sticks, jammy eggs, weird Asian mushrooms, fresh noodles, green onion, sesame oil, soy sauce, anchovies, and salt and pepper

Pesto and shrimp pasta last night.

Thank you. I did not abandon you. I got old and parts started breaking. We got tired of driving 2 hours to see specialists.