rps

Before Roasting Finished with garnish

Nancy and I had a stub of the lamb roast left, even after the curry of the other night. I chopped it, onion, potatoes, mushrooms and garden herbs. They all were mixed with spices and olive oil. The hash will be baked at 350 for about an hour before I finish it with eggs. Simple side salad. Life in the Ozarks is very good.

Drove over the Beaver town bridge today. None of the bridge is submerged, but on the West end, the water puddles on each side of the asphalt approach are separated only by about 6 feet. Several floaters are wedged underneath the bridge itself. If you wanted to fish up river from there, you better put in at Houseman.

I don't eat out very often - maybe once a year. That means I have little current experience. Sparky's in town has a bar, and I think the Island Bar and Grill will do meals and mixed beverages. I do know more than one person who joined the Elks club up by Sunfest so they can have a drink with their meal.

I marveled once again at the number of looks this thread has accumulated. On a lark I ran through the pages. Guys, this is a cookbook! At the very least, a separate OA blog. I am not techie enough to know how to do that from posts already up, but the range of food and side topics would be incredible. We could even have a clown corner. Tonight I have reacted to the heat and I will fix us a composed/plated salad. I have posted examples before, so no pictures. This one will include spicy shrimp, cured meats, hard boiled eggs, cucumber, farmers market tomatoes, dilly beans, leaves and a bleu cheese dressing. In keeping with last night's British theme, some of the cucumber is going in a Pimms Cup for before dinner.

I don't know what google will tell you, but I've always thought of it as spicy creamed spinach, but they use yoghurt to do the creaming. Often served with fried cheese curds called paneer.

Tomato madras lamb curry with a side of saag.

Welcome! I spent just under six months up there some years ago. When I got leave I fished the Gasconade. More goggleye than small mouth but a great river to fish.

Apricot and blueberry free form tart started. https://www.americastestkitchen.com/recipes/1466-freeform-summer-fruit-tart

I am sorry it did not get better for you. I will go out again Monday, hoping the reduction in boats and time have helped a pattern develop.

I have never used a green egg or one of its competitors. They look neat and word is they do a great job. I just have a Weber Bullet and a Weber kettle.

I originally found the recipe in a Williams Sonoma cookbook someone gave me. People tend to send me cookbooks, as if I didn't buy enough for myself. Here is a link to an online recipe by them. http://www.williams-sonoma.com/recipe/roasted-asparagus-with-balsamic-glaze-and-lemon-zest.html Here is an Epicurious version http://www.epicurious.com/recipes/food/views/roasted-asparagus-with-balsamic-vinegar-12074 I pan roast in a cast iron skillet, and I use a 2 to 1 olive oil to sesame oil blend.

So could I. Have you done the "pan roast asparagus using a mix of olive oil and sesame oil and finish with balsamic" trick yet? Works pretty good for green beans as well, although I blanch the beans before I pan roast them.

Meat and potatoes and spinach.

I use cheese cloth and follow the Cooks Illustrated procedure. No cover other than the cheese cloth, up on a wire rack so any juices do not puddle around the meat, 6 to 7 days at 40 degrees. Do not be surprised if the beef loses weight. That loss is the trade for the flavor boost. I only do it when I plan a rib roast for company, because it claims space in my only refrigerator, but I am always glad I did it.

Boneless leg of lamb slathered in butter/rosemary/garlic/salt/pepper to be roasted at 450 sitting on top of the olive oil covered Yukon potatoes. You will notice onion and garlic in the bag as well. They add a little extra to the flavors. The pudding will feature 60% Cacao bittersweet Ghiardeli chocolate, cream, and egg whites whipped into a mousse. I was kidding about the canned spinach. Fresh spinach wilted/sauted in olive oil and garlic. Roederer NV Brut apres meal and a beaujolais from Morgan with the meal.

I have a birthday girl at the house today. Imma fixin' to start the meat and potatoes. After that, a pudding. I may even open a can of spinach to go with the food.

We had several small fish chase the jigs and plastics to the boat. They might have been a clue, but they were so small.

No wallys. We made a trolling run through the thermocline at a known hangout, but no joy.

5bites and I fished this morning and we have news to report: Lake is up and still rising. Upper End is muddy and only starts to clear below Eagle Rock. Water temp is down to 75 and feels colder. The main channel is full of trash and timber. Baitfish are suspended in the thermocline at 15 to 20 feet. We caught 4 bass on 4 baits - a top water, a frog, a jikka rigged crawdad, and a large plastic worm - so every pattern is working equally well. I enjoyed myself, but I hope someone else has a more gratifying report. Edit: 5 bass, 5 baits - the good fish came on one of Bo's jigs tied with buck tail and with a speed craw

When I went down to the marina early this morning I had to wade ankle deep to reach the bridge out to the marina. By the time I came in, they had added another section of walkway. Leatherwood is brown but you can launch at the ramp and get boats in and out of slips. The wood and trash are out in the main channel and will stay there as long as we have a south wind.

I am picking up 5bites early and will fish from HI to there.

Water level just hit 923 and rising. The level for almost every day from October to early this summer was right at 910. That shoreline is now 13 feet deep. The water color is very brown right now - reminds me of Lake Eufala in Oklahoma. Hello chartreuse spinner baits, buzz baits, and big plastics with appendages.

Long time family friend who had actually driven the vehicle years ago stepped up and bought it.

I'm going out early tomorrow to find out.