rps

Made some hot dog chili, not to be confused with Texas chili. Turned it into frito chili pies.

13 bean soup package, throw away the flavor pack. Soak beans over night. Drain. Add diced onion, carrot, ham, and a packet of Lipton vegetable soup mix. Add a dash of Worcestershire sauce, minced garlic, salt, pepper, bay leaf, herbs, and chicken broth. simmer until the beans are done. Use a handheld blender to puree some of the beans. Add spinach and diced fresh tomatoes. Bring to temp and serve with good bread.

Tuna steaks and ratatouille.

Home made egg rolls with ginger garlic miso dumplings and noodle soup.

The recipe Nancy uses comes from the New York Times. Here is the link: https://cooking.nytimes.com/recipes/1016275-japanese-milk-bread If that link won't open for you, try this King Arthur alternative: https://www.kingarthurbaking.com/recipes/japanese-milk-bread-rolls-recipe P.S. If you google NYT Japanese Milk Bread several Pinterest sites come up that are copies of the NYT recipe.

Steak sears; full breakfasts of bacon, eggs and hash browns without drowning in grease; and fishburgers. Can't beat the Blackstone.

Will post tomorrow.

Tell Pat those are incredible!

Thank you for the thread! Beautiful work! We want pictures of you paddling.

It was a stew kind of evening.

In August, on Bull Shoals, Table Rock, and Beaver, the thermocline goes deeper. It will stay there until sometime in October when the water cools. When the surface is so hot, fish go to the thermocline depth and stay there except to feed, usually at night. Fish can and do go below the themocline; the water has some oxygen in it even below the thermocline, although the percentage decreases the deeper you go. Ask Phil about the effect of diminished dissolved oxygen on the fishing in Taneycomo. Under those conditions, the fish will eat a fast moving bait. A jigged spoon that goes up fast and flutters down fits that description. Look for flats or points where Spring and early Summer fish hang out and feed. Keep going out until the flat or point falls off, usually into the channel. If that fall off is at the thermocline, fish will be somewhere along there. If the flat or point extends beyond the thermocline, look for lumps, ditches, or other anomalies at or just below the line. A timberline is an example. I hope this explanation helps.

I tell people that say they do not like something that they simply have not had it fixed properly. Most of the time I am correct. Sadly, not always. Tonight was Nancy's incredible rolls and pasta fazool.

Marinated and roasted wings with spiced rice pilaf.

Dan Cranor has a picture on the wall in his office of Bill Dance, Johnny Morris, and him with a monster more than twice the size of the one in my picture. He runs a good operation. Good boats, good equipment and good guides.

30+? Dang, why aren't you more ambitious than that? In 30+ trips to the White, I have never caught a 30. Close, but not 30. If you want to fish a day with a fly, he will help that too. I hope you do catch your monster.

They preferred large creek minnows to sculpin. BTW none of the fish bled, so I am fairly confident they all survived.

For my birthday, three friends and I fished two days with Cranor's Guide Service on September 13 and 14. Although the trip started slow on Wednesday, Thursday was good. 25.5 inch by me and 25 inch (but fatter) by one of my friends. P.S. The pose with extended arms etc. was arranged by the guide.

Miso marinated salmon.

Thank you for the compliment.

BH, and others for that matter, if you plan to travel to Tulsa, message me and I will feed you. Bring me walleye and I will teach you fishburgers. https://www.ozarkrevenge.com/2016/05/summer-special-fish-burgers-with-fruit.html

The man has named the key! Prepared correctly. One example I read once: Scale and gut the trout and then butterfly them. Put them flesh up on a cedar plank. Generously salt and pepper the top side and use melted butter to coat the flesh. Convect bake at 400 degrees for 10 to 12 minutes. Remove the plank from the oven, discard the trout, and eat the plank.

Pork chop and cheddar/broccoli twice baked potato. On the side we had the last of the last batch of tabouli.

Marinated and sauteed shrimp with a small portion of my tabouli.

BTW, nice fish!

Actually, there is a walleye section to this board. Scroll down quite a way on the forums list and you will find it. Most post about walleye in the Stockton, Table Rock, and Bull Shoals boards. Search Bill Babler Walleye and Dan Huffrerd walleye and Lmt Out walleye.