rps

A north wind combined with high water creates that raft every time. The water is now high enough to make launching there possible only with boats that don't mind a shallow ramp angle. The small ramp over on the point that normally guards the marina will remain workable up to 934.

Robert, when it gets this high, use the small ramp on the lake side of the point at HI.

Other techniques suggested at that site have worked well for me.

The Mag wart is a great deep trolled walleye bait. I have never been able to cash in on it as a slightly deeper wart bait.

My wife will be forever grateful! Me too, of course.

They are superior in two important regards. When you "kill" it or if you are fishing the bait as if it were a jig and eel, the twin spin drops with the hook riding point up. Better hook ups and fewer hangs. Second, if you are fishing an area where you drag over timber or limbs, the twin arms reduce the number of hangs, IMHO.

Regardless of whether a roast has had the muscle split, tying aids in attaining a uniform degree of doneness because it helps form a more uniform shape. I tie pork tenderloins, for example.

Way cool. I will go find the mayo.

Thank you.

I have made twin spins. For rivers make 1/4 ounce heads with #1 or #2 blades. For lake purposes, make 3/8 heads with #2 or #3 blades. Keep the arm/head/blade ratio compact and use an oversize and high grade hook. Good luck.

Oh my! Those look so good.

I am not familiar with Hoosier Chuck Roast, but it looks great! Besides Chuck roast, mushroom, and a bechamel sauce, what goes in? Thanks in advance.

Yesterday I made dressing from a loaf of French bread and roasted a chicken. I pan roasted some asparagus to go with the protein and starch. My real motive was to give my lovely wife something on which to serve her the queso I made last weekend. This morning I dealt with the leftovers. I boned the remainder of the chicken and the carcass and accessories went into the stock pot. I just finshed straining the 4 cups of very rich stock. When it cools and the fat rises, I will remove it. Tonight I will make a large pot of chicken and noodle soup. Maybe if I plead persuasively, Nancy will make biscuits.

I will refrain from both aphrodisiac and fart jokes based on the previous posts. Nancy and I were both beat up at the end of this week. We voted to KISS. We stopped and bought ciabatta rolls at the grocery as well as salami, smoked turkey, black olive pieces, romaine, and tomato. I have thinly sliced everything and seasoned it. I will toast the rolls, slather them in stoneground mustard, and melt Provolone cheese over the meat and veg mixture. Semi muffaletta style? Quasi Schlotzskys? darn tasty and simple. I hope to actually fish a little tomorrow afternoon. That guarantees a poor bite so stay home and cook.

I have never seen a 5. I caught one in Broken Bow in the 70's that weighed over 4 on a good spring scale. Can't imagine what a 5 would be like.

I'm in.

Cut the two fixed hooks on each end off and fish it with only the single treble hook. Use a less aggressive pop up with the rod -> you want it to jump up about a foot and then glide back down in a large circle. I have read of anglers who bait the treble hook with a small minnow for extra appeal.

Been busy. Check this out. http://www.ozarkrevenge.com/2015/12/enchilada-casserole-mexican-lasagna_7.html

Another blog post: http://www.ozarkrevenge.com/2015/12/family-classic-sequel.html

dollar oysters? bring me a dozen! and a split of bubbles!

Great question Bill. First, with some spoons, like the War Eagle, a swivel is built in. In others, not. Where no swivel is built in, I use a snap or I add an O ring. The loose fall flutters better than a spoon tied to the line. As for line twist, I simply allow the line to unwind from time to time. If I have spoon jigged all day, at the end of the day I cut the bait off the line and slow troll about 100 yards of loose line for five or ten minutes to remove all the twist before I stow the rod. Good luck.

New blog post that contains a tidbit of interest for bowl game and Super Bowl parties. http://www.ozarkrevenge.com/2015/12/a-family-classic.html?spref=fb

BH, you are wicked. Personally, I prefer either bubbles or a martini with oysters. BTW, the perfect cocktail sauce starts with a splash of gin, a large spoon of horseradish, a large spoon of ketchup, a large pinch of salt and a splash of sriracha.

I am on the other end of the lake way up the White, but I know exactly how you feel.

I have posted in the past about Marcella Hazen's tomato sauce. That is what I will use to douse spaghetti tonight. Another one of her super simple gems from her first cookbook is her carrot salad. Grate two carrots per serving. For Nancy and I, I use a box grater rather than dirty the food processor. For a crowd, I use the processor and a grating wheel. Salt and pepper the carrots heavily. Coat the carrots well in EVOO and toss. Squeeze one lemon per two servings over the carrots and toss again. Let everything sit for an hour. For color contrast mince some parsley or basil. You will be surprised how sweet the carrots become to offset the tart lemon.