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Everything posted by rps
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here: http://www.walleyesupply.com/
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A couple of days ago bobby b on this forum sent me a message. He asked if I could give him a few pointers on trolling for walleye. I pointed him at an article and invited him to join me this morning. We left the marina in the fog at 5:30 this morning and motored slowly until we could see to get up on plane. I took us down lake past Big M and began to show him walleye structure of various kinds and how to use what equipment to maximize his chances. In the first three hours we caught a few bass and one sub-legal walleye. Not very impressive guiding. Upstream of Eagle Rock I caught a nice crappie and put it in the box.I hoped it would not jinx the rest of the day. At the last spot I planned to show him, he caught a sub-legal walleye as well. On the second pass, he hooked up with a good fish, right at 24 inches and 4 pounds.What a relief! All the pressure evaporated. Water temp 82.5.
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A couple of days ago bobby b on this forum sent me a message. He asked if I could give him a few pointers on trolling for walleye. I pointed him at an article and invited him to join me this morning. We left the marina in the fog at 5:30 this morning and motored slowly until we could see to get up on plane. I took us down lake past Big M and began to show him walleye structure of various kinds and how to use what equipment to maximize his chances. In the first three hours we caught a few bass and one sub-legal walleye. Not very impressive guiding. Upstream of Eagle Rock I caught a nice crappie and put it in the box.I hoped it would not jinx the rest of the day. At the last spot I planned to show him, he caught a sub-legal walleye as well. On the second pass, he hooked up with a good fish, right at 24 inches and 4 pounds.What a relief! All the pressure evaporated. Water temp 82.5. This post has been promoted to an article
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Gluten free, no trans fat, no MSG tonight. Marinated and roasted wild caught sockeye salmon with pan seared green beans. The salad has the remains of last night's antipasto platter except for the dolma. I ate them separately.
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RM, I had been trying the pattern since you posted your report a couple of weeks ago. I finally was able to put it together up here.
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Burst cherry tomato sauce with roast garlic, goat cheese, shrimp and basil. Salad of snow peas and radish with a homemade green goddess dressing.
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http://www.seagrant.wisc.edu/home/Default.aspx?tabid=605&FishID=124
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I have made a bechamel version of lasagna. I bit heavy for my taste. However, if I make moussaka, I do use a bechmel topping to even out the very strong flavoring to the meat. I no longer do lasagna anyway. This recipe is lighter and more tasty and never turns runny. http://www.ozarkrevenge.com/2017/01/cannelloni-florentine-with-puttanesca.html?m=1
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Unless this morning was an anomaly, and this year it very well could be, one of my favorite times of the year has arrived. Today I found the walleye suspended in the channel just off flat drop offs and along tree lines near channel swings. The water depth where I caught the fish ranged from 29 to 40 feet. The baits I trolled (Flicker Minnow and Reef Runner Deep Little Ripper, both in silver with black back) ran at 23 to 25 feet. In addition to the walleye I caught around 10 bass, but none were impressive. Overcast, nearly windless, and water temp of 85.
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Unless this morning was an anomaly, and this year it very well could be, one of my favorite times of the year has arrived. Today I found the walleye suspended in the channel just off flat drop offs and along tree lines near channel swings. The water depth where I caught the fish ranged from 29 to 40 feet. The baits I trolled (Flicker Minnow and Reef Runner Deep Little Ripper, both in silver with black back) ran at 23 to 25 feet. In addition to the walleye I caught around 10 bass, but none were impressive. Overcast, nearly windless, and water temp of 85. This post has been promoted to an article
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So maybe I need tor try the Dogma again, only with a high speed cadence. Hmmm.
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Try this to finish your cottage cheese: Bake a potato, split it and fill it with diced ham, cottage cheese, and diced fresh tomatoes.
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MoPanfisher, salt and pepper and cantaloupe cut across party lines. I proudly admit I am a Dem, but that doesn't mean I can't appreciate a good dose of salt and pepper.
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Ness, until we have a double blind survey with a sample large enough to be representative and have the results peer reviewed before publication in a respected academic journal, we ain't buying it.
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I loved Johnny's Up and Under when we went to Lawrence for rugby.
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Brioche has an extremely high content of eggs and butter. I found it one of the most difficult things to do in patisserie classes. Of course it was a required item on the final exam. Perhaps the batch your bun came from did not quite "blend" and the butter steamed out?
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ok
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On Ebay I found some, but the baits were early in the auction. 3 for $9.50 as of now. Coudn't find a price anywhere else. Let's say $9.00 each and $5 for shipping?
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How very kind. I'll pay shipping.
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My heavily customized Top Dollars have dwindled to three. I am reluctant to use them. Over the last month I have tried three new to me baits. I found two to be good baits and one a dud. I tried two baits by Sixth Sense. Their Splash Back is an excellent walking popper. Lots of noise and splash and decent hardware. On the other hand, their dogma failed to impress me. looks like a BPS Slim Dog with a better paint job. I found it difficulty to walk with consistency at any retrieve other than dead slow. IMA makes the other bait I tried, the IMA Skimmer. Different thin profile, easy to walk, and decent hooks. Replace or simply take off the split ring on the nose. Hope this helps.
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Out early, of course, and managed three on top water. They were not chasing surface shad but were located at proven locations. Only one small keeper. Strolled a grub between 24 and 30 feet on flat edges for two hours. I caught several bass but only one less than legal walleye. At 900 the fish disappeared from the flats. I trolled the channel back with the bait somewhere between 27 and 28 feet deep. Another two bass, but again no walleye. Water temp 85 and a light North wind (never my favorite)
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Busy day in the kitchen. Grilled ratatouille just before it goes in the refrigerator. I will take it out in time to reach room temperature for service.
