rps

Bill Babler just posted a report about down lake. Bo (merc1997) and Alex Heitman did as well. Probably the best information you will find. Check out Pete Wenners and Bill Beck's web sites as well.

Just sent a message to F&F as well.

We hope to see more of you. :-)

What Champ said. When you go out, make sure everyone drinks a bottle of water per hour.

Did anyone notice the coloration difference between the two smaller fish. I forgot to mention it above, but this is the third or fourth time I ahve caught a walleye that made me suspect sauger or saugeye. Both fish came from the same depth and were caught within 150 feet of each other, yet the bottom one is muddy colored and has speckles on its gill flaps, belly and tail. Probably well within the normal coloration range, but it got me to thinking.

Do not feed the trolls.

pm Beaverdamstore. You will receive straight information.

Since Phil made this an article, I will give up a few more tips for the readers. I used both a 1/2 ounce Hot'N'Tot in Firetiger with 160 to 175 feet of 10/2 braid out and a Magnum Wiggle Wart in Firetiger with 140 feet of 10/2 braid out. Both combinations will put the crank about 26 feet down. I trolled at changing speeds between 1.8 mph and 2.5 mph. I used the rod to "start and stop" the crank.

yes

The lake is down from its peak in July - nearly 2 feet. Water continues to clear. Visibility is up to 4 feet. However, the recent weather has caused the surface temp to drop. This morning I marked 82.5 to 84 degrees for the top.

I went walleye hunting again this morning, but the first fish I caught was a legal large mouth that I teased out of a school of bass chopping a small school of shad. By the time I got him unhooked the school was down and did not come back up. Based on last trip I tested 24 to 25 feet with a trolled crank in a variety of locations -> a flat edge, a mid lake hump, outside bend cedars. 2 and a half hours and no walleye. I went back to the area where I caught them Monday and scanned no fish at 24 to 25 feet. I eventually found a few at 26 to 29 feet, again suspended in brush or tree tops in 30 to 50 feet of water. I wound up losing three cranks, but the fish began to cooperate. 18.5, 19, and 25 inches.

Movie Elizabethtown used the bridge. TV series The Blue and the Gray used the railroad span. This is an interesting link about the bridges: http://www.shilohmuseum.org/pdfs/exhibits/bridges.pdf

Just to right of the bridge shown in the picture, the span stops although piling remains. Normally that end is out of water, but about the time you can't go under the span, you can carefully coast through the right side with a careful use of spotters.

Last year I used a bread and butter brine to pickle cayenne peppers. I called them Sweet Heat. Haven't had the time this year, although I did make one batch of Dilly Beans. I use the USDA recipe for them but add 5 peppercorns, a chunk of jalapeno, and a clove of garlic to each jar.

You should see how protective my wife becomes about the walleye. "What do you mean you are going to serve walleye to guests?! Buy some salmon. Save the walleye for us!"

I definitely think it was a reaction bite.

I love posts like these!

Fished from 6:45 to 11 this morning for walleye. Started at the same depth and type of water as the last trip on the 28th. Two hours and one 5 inch bass to show for it. I started looking. I finally began to mark a few fish suspended at 25 to 28 feet over 35 to 40 deep water. They seemed to want brush or pole timber. I struck out with a worm harness and a white spoon caught a white bass. Big one. Finally I began to troll a crank. 160 feet of Power Pro 10/2 with a chartreuse 1/2 ounce Hot'N'Tot (24 to 26 feet deep) at 1.8 to 2.4 MPH, ticking the tree tops caught one short and these two. 21 and 22 inches.

None taken, past or future.

I very carefully did not ask that everyone agree. I did not ask that anyone change their opinion. I fully intend to say when I disagree with someone's position. I was merely asking that all of us avoid using hateful terms in an attempt to shame or hurt. The best lawyers, and yes there are some very good men and women who practice law, always strongly assert their position but never engage in ad hominem attacks.

I'm going to throw this out there for any of you to consider. I mean no offense, I take no sides, and I am not targeting anyone or any group. I think it would be nice for two types of posts to go away. The first is the type designed or intended to provoke reaction. I know some people enjoy it, but trolling is a low form of humor enjoyed only by the one who perpetrates it. In reality it is nothing more than bullying by implying "I'm smarter or more clever than you are." The second type is the vituperative. If you don't know the word, it means verbal abuse and/or censure. The reason I ask for help is we, as a group, need to recognize these things in our selves and in others and avoid them. I am no Pollyanna - my former profession left me too cynical for that. However, just because you disagree with or dislike something you see posted, that does not mean you need respond in ill mannered or vindictive form. The forum will be more pleasant to read if we can agree to avoid these two kinds of posts. By the way, you are welcome to think I am wrong or crazy with this post. If so, ignore it. Post something about fishing instead.

My heavens that sounds good!

A few years ago you may have seen or heard of an animated movie called Ratatouille. When they made the movie they hired Thomas Keller of The French Laundry as the food consultant. As the movie tells us, the dish is actually an old French farm wife vegetable stew to use late summer produce. The dish was an first or second week teaching recipe at Cordon Bleu in London. I do not prepare mine like Thomas Keller or as I was taught at school. Instead, I found a recipe by Frank Stitts in his book, Southern Table, and I use it as the pattern to prepare the dish. Ingredients Red onion, diced Eggplant (I prefer what they call Oriental eggplant), diced Bell or other sweet pepper, seeds and pith removed and diced Squash (crook neck or zucchini), diced Tomatoes, seeded and diced but reserve the seeds and jam 10 leaves Basil, chiffonaded 3 cloves garlic, minced 1 Tbs. Herbs de Provence Salt and pepper to taste Extra Virgin olive oil Heat 2 Tbs. olive oil to near smoke point in a large non stick skillet. Fry the onions until translucent and edges begin to brown. Add to the tomatoes. Do the same for the sweet peppers, egg plant, and squash. During the last minute of the last vegetable fry, add the garlic and continue frying until fragrant. Add the basil to the mixture and salt and pepper heavily. Add the herbs. Use a strainer to drain the tomato jam from the pulp and seeds and add that. Add an additional Tbs. of the EVOO. Mix well. Note: The first five ingredients should be equal in amount, anywhere from 2 to 4 cups each.

I am puzzled by their shut down. They always seemed busy. Try the Office Pub on 86 in Missouri. A couple of miles east of where 23 intersects with 86. Ask for Amy as your waitress. One of my former students.