rps

I fished about two and a half hours at midday today. No top water bites, but 6 bass and a baby walleye on the Ned, including this solid keeper.

When I put in shortly before 11 this morning I found 70 to 72 degree surface temps. The water was green clear and muddy - that means the water was clear but had large plumes of muddy water that came out of the creeks. Much debris in the creeks as well.

dtrs5kprs, who responded above, makes the best, period. Message him and buy some. As for how to fish a search on Ned or on Varmint on this forum will inundate you with good information. Be safe. Have a great time.

Long ago the wife and I belonged to a food co-op that functioned in the same way. What I remember is that the produce always needed washing and never included soft items like tomatoes and cucumbers. I am sure your experience will be better.

Wallcra: good analysis, half way.

Nancy and I raided the farmers market today. Strawberries, spinach, arugula, turnips, purple spring onions, and two types of lettuce. BIG salad tonight and a berries dessert. To go with it I crumbled some left over biscuits, added some of the onion tops, an egg, a little butter, a bit of fresh lemon juice, salt, pepper, dry mustard, and Old Bay. Of course crab went in there as well.

Curried Chicken with Saffon Rice Nancy taught me the first version of curried chicken that I learned. Her father and mother loved to serve it military style with a row of various condiments such as green onion rings, crushed peanuts, minced egg, diced bananas, and raisins. This version is suitable for those condiments, or you can just enjoy it as is. Curry Ingredients 1 pound boneless, skinless chicken thighs, cubed 2 cups chicken broth plus extra as needed 1 onion diced fine 3 garlic cloves, minced 2 Tablespoons Madras curry 4 sundried tomatoes, diced small 1 cup evaporated milk 2 Tablespoons Extra Virgin Olive oil 2 Tablespoons flour 1 Tablespoon tomato paste Salt and Pepper to taste Curry Method Place the chicken broth, salt and pepper, and the cubed chicken in a 2 quart sauce pan and cover it. Bring the liquid to the boil and turn off the heat. Leave covered and allow the chicken to finish cooking undisturbed. Place the oil in a large saute pan and add the onions and the sundried tomato. Over medium heat, saute until the onions begin to soften. Add the garlic and the curry. Cook for 1 minute. Lower the heat to medium low and add the flour. Cook for three more minutes. Add the tomato paste and stir to combine. Remove the roue and vegetables from the heat and dran the chicken broth off of the chicken into the curry pan. Whisk to combine and put back on the heat. Continue to cook until the sauce begins to thicken. Add the evaporated milk and bring the sauce to the boil. Adjust the sauce thickness with broth/evaporated milk/tomato juice as needed. Add the chicken back into the sauce to reheat (about 2 minutes). Ladle the chicken and sauce into shallow bowls and serve the Sesame and Saffron Rice in a mound in the middle of the curry.

This is chicken curry over saffron rice. Recipe will follow.

The red is sun dried tomato.

Start with bacon and make some biscuits. Options after that are darn near infinite, and you have left overs with great potential. Tonight I used some of the bacon fat to saute mushrooms and shallots. I added some par boiled broccoli and some of the bacon. Eggs plus herbs went in and everything went in the oven. Let's call it a frittata.

I so approve.

I was out of town over the weekend - had two great meals. One was a smoked duck served on a roasted corn polenta. The other was a banh mi sandwich with a sesame noodles side. Tulsa has become a Mecca for bistros, bars, and foodie destinations. Tonight I have finished the mis en place for pork stir fry. What you are seeing is pork sliced thin, celery, carrots, sweet peppers, shiitake mushrooms, sugar snap peas, and a garlic ginger finish sauce that includes chicken broth, mirrin, rice vinegar, fish sauce, soy sauce, sriracha, hoisin, corn starch, onions.

A better picture.

I just threw up a little. In my mouth.

The company name was Rockaway.

I had the same experience.

The poor picture above is the slow cooker of beef shank and barley soup. The veg includes onion, garlic, carrot, sweet pepper, mushroom, tomatoes, and sugar snap pea pods. The herbs were parsley, sage, chives, and thyme. Other additives include white wine, tomato paste, Worcestershire sauce, brown sugar, salt, and pepper. The main liquid was beef broth. Oh, I also made sure the bone marrow went back in the soup when I removed the bone and sinew.

Polenta underneath.

Kielbasa sausage with sweet peppers and onions in a tomato broth. Side salad of cucumber, tomatoes, and feta.

That time of year, you might consider exploring territory with a trolled flicker shad. Starting at the flooded shoreline is a good start. Work out if you need to do so. Once you find the depth and type of structure, work it over with a Lindy rig or BB plus harnesses. Or you could just keep trolling. I hope you have a great time.

Wind sock.

Although it will tarnish my haute cuisine image, I will admit I have several old school casseroles that I love and fix often. One such made our dinner tonight. Chicken spaghetti with an avocado side.

Slab Slinger, I never wrote down a recipe. I just threw things together. Try this: Trim the mushroom stem to about 1/4 inch. Fine dice the stem and put in a bowl. Add about a heaping tablespoon of bread crumbs or panko. Mince some herbs finely and add. Put in a big pinch of salt and almost as much fresh ground pepper. Add a chicken egg size portion of cream cheese. Add half as much mozzarella. Add as much cooked bacon or ham as the cream cheese. Think about a splash of sriracha. Add either 2 Tablespoons of cream or one egg and mix well. Put the result, well mixed, in a baggie. Trim about a quarter inch off the corner and squirt the mix into the mushroom. Chill well to "set" the mix then fry it in butter.

Today I was at Cabelas in Rogers to buy a starting battery. (Insert grumbling noises here) I am not man enough to leave Cabelas without another purchase or two. I bought the very last Rapala BX Waking Minnow they had. 3/4 ounce in neon green and orange. A garish and disgusting "perch" color. Although many might dispute it, I have some standards. I mean, the bait would probably catch fish, but someone might see me throwing it. I know there are a number of you who paint lures, and I issue a challenge with a reward. I want the bait repainted. I prefer light colors and Bill Babler swears by Smokey Joe. How would you paint it and why? What examples can you post? If I decide you have the best plan, I will send the bait to you for a repaint. When you repaint it and return it, I will post before and after pictures. In addition, I will pay postage and... I will show you the bass OR walleye spots I have discovered between Big M and Holiday Island with time of year and technique details. Any takers?