rps
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Everything posted by rps
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Love this! Tonight I wanted some of the same flavors so I stopped at the store and bought ground chuck. Carrots, onion, celery, sweet pepper, leeks, tomato paste, mushrooms, herbs d Provence, garlic, stock, all simmered with the meat and served on noodles. Let's call it hamburger helper from scratch?
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The creeks near here in Holiday Island are all chock a block full.
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A marina located off M road that sits just down lake from where Rock Creek flows into the White.
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BH Trying to hit the perfect done point has so many variables you almost need a computer.
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Oh my. Your simple question has so many variables, I do not know if I can come close to a correct answer. At 2 mph a 2 ounce weight on 10# braid at a 45 degree angle from the rod tip will be near 20 feet deep with about 30 feet of line out. However, that applies only if the plug does not pull up or down. A floating Rapala would be right at the target depth. A square bill will be about the same. An in-line spinner will want to pull up. A flicker shad will pull the bait to a greater depth. If you tell me the plug, I can answer more accurately. I hope the above helps.
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http://www.ozarkrevenge.com/2015/11/a-story-and-recipe.html I have posted this recipe here before but I just put it up on the blog. The main course tonight will be a bacon chicken asparagus quiche. Have a great evening all.
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I have been spatchcocking my turkey for several years. It roasts faster and stays juicy.
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Took about 15 minutes to roast, right? Here at Holiday Island, I just put a waxy potato/bacon/sharp cheddar casserole in the oven. In a bit I will add a chicken from which I removed the wishbone, backbone, and keel bone before I divided it into two halves. Olive oil, salt, pepper, and paprika went on it to season. I will serve with a side salad of cucumber/onion/tomato. If I remember, I will post pictures later.
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BH is correct, admitting error is the sign of a real cook. And I agree meatloaf is a touchstone for memory and way under appreciated. Try this sometime: https://www.facebook.com/notes/randolph-stainer/over-the-top-meatloaf/683115261719668
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Served this at school today for a teacher pot luck: https://www.facebook.com/notes/randolph-stainer/thats-amore/965538126810712
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good advice Pepe. This time of year they are up and aggressive or not.Fish what you find.
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My lady, bless her heart, is from back East. Never had cast iron cornbread in bacon grease until she came to visit. Her hair was still on fire when she tried it because we started with a spoon of bacon grease from the pot on the stove. To her, Jiffy is a miracle - the taste she wants in a box, and no well aged bacon grease. I gave up years ago. Some women are worth bad corn bread.
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Tongue don't matter when it comes to fish, food, or friends. Get well.
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Let's see. Falcon rods cared for by a tackle nut? Good value? If I had the need I would be all over these.
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I believe you cannot do much better than Storm for trolling baits. The Hot'N'Tot, the original wart, and the Thundercrank are all inexpensive, mostly run true out of the box, and each has its own action. In addition, each has a well researched dive curve available from Precision Trolling.
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The above is salt and pepper chicken roasted on top of home made corn bread/seasoned bread dressing. I served it with my queso as a sauce.
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Your last post was at the pasteurization point on September 12. You never reported after that. Good stuff? Changes you would make?
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Champ knows more than I. Having said that, I respectfully disagree a little bit. Use a split ring or a snap, but not both. You want the front of the bait to be a little bit lighter than the rear. Personally, I snug my Palomar knot to the bottom of the eyelet with no ring or snap (1950's old school suggested notching at that location to hold the knot there). However, the cost is that I do retie more frequently to avoid a stressed knot.
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I had the chance to go out today from 11 AM to 3 PM. Drop dead gorgeous on the lake. Water temp up here was 53 to 54 and clarity was 4 feet max. Fished a Ned, a wart, and jigged a spoon in marked fish. Not one bite. Oh well.
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Turkey - brine it first, remove the back bone, remove the keel bone, divide the remaining bird in two halves and roast at 350. Slice the good parts for company. Save the dark meat chunks for dipping in queso. Great for football, striper fishing and maybe that other watching.
