rps
-
Posts
8,384 -
Joined
-
Last visited
-
Days Won
70
Content Type
Profiles
Forums
Blogs
Events
Articles
Video Feed
Gallery
Everything posted by rps
-
Phil created this forum in an act of kindness that left me stunned. I will post reports on this nearly Ozark lake as soon as I have information worth telling. Thanks Phil!
- 4 replies
-
- 14
-
-
Douglas Adams book title, but wonderfully appropriate for leaving TR. The moving van comes tomorrow and unloads in Tulsa on Friday. I will come back next week to take the boat off the lift and move it there. Assuming the flooding does not breach the dam, I will put it on Skiatook Lake soon thereafter. I will continue to read and post in the forum. The reports will be for a different lake though. Thanks to all here. You have been invaluable in learning and fishing this lake, and I appreciate all the wonderful things you find here compared to other forums. rps
- 34 replies
-
- 27
-
-
-
-
Kenneth Leroy Stainer, WWII, USAAF, 1941 - 1946.
-
Cpt. John David Benien, 26 years old, Darlac, Vietnam, February 13, 1969, Panel 32W. He was my coach (assistant to Angelo Prassa) in high school football, played for OU, and one of the nicest persons you could know.
-
Ness, it's a form of gribiche. Typically the sauce contains hard boiled egg, shallot, sometimes tiny dice potato, cornichon, a ton of herbs (I used dill, celery seed, dried tarragon, chives, dried thyme, and parsley), vinegar, and mayo. Google the term and everybody has their own version just like there are hundreds of ways to make gremolata. If you give everything a food processor ride it makes a dip for vegetables. Edit: Capers too
-
Walleye and home made, modified tartar sauce.
-
I know well of what you say - too well. I net fish (I do use a rubberized net to minimize slime removal) and then use my boga to hold the fish as I put slack in the line. Then I use hemostats to to remove the hook or hooks. This has dramatically reduced the number of times I get stuck. BTW, if the hook catches the mesh of the net, use the hemostats to fix that as well.I don't want my fingers anywhere near a bait attached to a fish. I feel very sorry for the pros who are penalized for using a net and for letting the fish touch the boat floor. Their stick rate must be very high.
-
Upper End has more limited choices. On the other hand, we have fewer goobers. Not zero, but fewer. We sure wish the wake boat had never been invented.
-
Brisket done and some eaten. We destroyed the small batch of potato salad. The sauce was good, even though it means I compliment myself.
-
Generous advice, Bill, as always. What I admire is the fact you do not need to build your rep and yet you still handout facts.
-
As I have said to some before, I will not leave the forum. Instead, I will report from a different highland reservoir that few of you will ever fish. Skiatook Lake is rocky and clear rather like Tenkiller. I hope to attend the One Bass for several years. And thank you for the goodwill.
-
What with the last few weeks of school and packing for a move on the 30th, I felt very lucky to get out this morning. Fished 6:00 to 11:00 between Big M and Holiday Island. The water was somewhat green/brown but you could see the bottom in 4' of water. Water temp was 70-72. Two on a top water and 6 on the Ned. I could not buy a bite on the Keitech. One nice keeper largemouth in the group
-
Tonight was stir fry night.
-
In 1985, at age 35, I weighed 152 pounds and ran a 15K in 67 minutes. Today I weighed 193 and couldn't run 100 yards. My goal over the the next year is to halve the weight difference and walk a 15k. You have to have a goal, right?
-
You are, of course, correct. The problem is, no one near Eureka Springs makes the bread you describe and the jarred olive salad is second rate. I was making do,
-
I read several recipes and then put a salad together. I used green stuffed olives, kalamata olives, capers, giardinieria, garlic, italian herbs, olive oil (almost cover), salt, and crushed red pepper flakes. After it melded I used the oil to brush the inside of the bread before I added the meats and cheese and salad. I used a take and bake loaf because that was what I had. If I were to buy bread for the sandwich, my choice would be ciabatta.
-
Some time ago a daughter gave me an Emile Henry ceramic braiser. This is a picture from their website. While trying to sort things for our move, we uncovered it. Last night I used it to roast a chicken with some vegetables. Result was similar to something done in a romertopf.
-
Make your olive salad and let it meld over night. Mortadella does not exist in Eureka Springs, so I used bacon. After you put the sandwhich together foil wrap it and let it sit for an hour or more.
-
I long line troll for walleye. I often catch crappie when I am targeting suspended fish. Buy the Precision Trolling app for your phone to dial in what depth what lures run on 10 pound line or braid. As the trolling bite is a reaction bite the line diameter is relevant only for depth.
-
Although I favor peas, I will defend the right of others to hate peas. That is, so long as they keep their proselytizing ways away from me. Last night we enjoyed a muffaletta.
-
yes. I cannot give you a schedule, but the pro walleye circuit hits bull shoals almost every year. Local tournaments focus there as well.
-
First, you will not lose me. I will merely report on water a bit outside the area you think of as the Ozarks. Actually, the area is not outside the geographic hilly plateau that defines the Ozarks. It sits on the edge where the land begins to transition to tall grass prairie. And it stays as clear as Table Rock. The down side is that it is the busiest lake in Oklahoma. As a result I will fish early and only on the week days.
.thumb.jpg.904ab9b83adf6aa464cc8df609c953f1.jpg)
-
I had a bit of chicken left over so I made a cream of chicken/vegetable/rice soup and added a little salad and a take and bake loaf.
.jpg.51036b9248895fc7e2d2143ccb048c43.jpg)
