rps

Who is in the mood for an anecdote? One that illustrates what I wrote above. I was fortunate enough to have a father that took me fishing. We went to Canada several times when I was between 10 and 14 and then one last time when I was in college. Dad liked to hire the same Indian guide, a fellow called Charlie Fisher. One trip, I packed away the newest latest Oklahoma baits, purple hair jigs with purple Uncle Josh eels. One afternoon when we were struggling, I tied one of the jig and eels on my line. I began to catch decent small mouth. By the fourth or fifth fish Charlie had my father change over. When we left Canada, the jigs and eels still left went into his tip. He was very grateful.

School teachers do it all!

While I fish deep from time to time, that may be a bit too far down for me. I am sure there is a story behind this. A Bill Dance runaway trolling motor incident?

BTW, this completion means I have put together all the components I ordered over the last couple of years. I really don't enjoy making rods. The process hurts my arthritic fingers and taxes my eyes. I wouldn't do it, but no manufacturer makes the rods the way I think they should be made.

The epoxy on the guide wraps has dried and I took the rod outside for a few pictures. The first picture shows the odd handle I mentioned. The second shows the absence of a forward grip and the hook keeper that will hold a bottom bouncer in place. The last is the stripper guide and bumper guide of the spiral wrap. The thread is a light yellow that I intentionally did not cover with color preserver. Makes for an odd and interesting look.

I will post a picture of the finished product. In the mean time I just put a dutch oven in a 200 degree oven. In it were browned chuck roast chunks, small Yukon gold potatoes, pearl onions, carrots, mushrooms, a slice of sweet pepper and half a caramelized onion for flavor and removal before service, as well as demi glace, tomato paste, herbs de Provence, soy sauce, fish sauce, Worcestershire sauce, and a touch of kitchen bouquet. Oh and water. Pot roast with a few touches that add umami.

Fish are fish. What works in the Ozarks will work there. I use 1/16 heads in less than 10 feet of water because Dave (dtrs5kprs) tells me that's best. Have fun.

I have caught two different rods and reels. One was a classic Zebco on a solid glass rod. That came out of a farm pond years ago while I was tubing. The other was a Diawa on a Berkley Lightning rod. That was off the Devil's Backbone summer before last.

Processed Food: All of you know, I cook and, I enjoy making things from scratch. On the other hand i must acknowledge that some processed food serves a purpose. For example, Velveeta cheese. Without it I could not make queso. Another is Campbells cream of mushroom soup. How many housewives would collapse if they could not use it for green bean casserole? Recently, at Sams, my wife and I discovered giant mushroom raviolis. I can make them, but they are a pain. Sams sells them and they are really decent. Tonight the wife and I had a batch floating in a garlic butter chicken broth with a side of roasted balsamic honey brussels sprouts. Good stuff people.

Glad you are coming! Water is already warmer - whole different lake than last year. Read the posts in the next two weeks. Note the temp, the depth, and the techniques. You will do great!

I am finishing up a walleye rod - 7'6", moderate action, medium power, based on a saltwater MHX - that I will use for trolling cranks and bottom bouncing. I built it with a split grip, but I added an extra between the grips. I wrapped it with cord and epoxied the wrapped cord. I rather like the result, but the pictures are difficult as everything is black.

OMG, good advice that leads to an informed choice. Doesn't get better than that.

Sometimes, one must simplify. Shrimp. par boiled Yukon Golds, hard boiled egg, tomato leaves, green onion tops. romaine lettuce, feta cheese, home made dressing ... tossed with love and care,

good choices^.

Repairs have been made to the bridge after they tested it. Anything up to an 18 wheeler is good to go until the repairs give out. They still have not found the gentleman and the search has been called off. For the family's sake, I hope he is discovered soon.

Tonight's entry is advisory. On the internet, look up Marcella Hazen's 5 ingredient spaghetti sauce. Buy Cento whole plum tomatoes in the large can and make a batch. Try it on angel hair. You will shock yourself. (BTW, I own her first and second cookbooks and they are worth the money.) I used that sauce as the base and added fresh basil and garlic. I also prepared a romaine, tomato, and blanched asparagus salad. You need to trust me on this one.

On Grand two things drive the bite. Water level and brush piles. If the water level is high enough to be in the willows look there or near there. If not, find the many. many, many brush piles set by individuals and carve a pattern from them. Water color is usually green semi clear unless you are down by the dam and baits that move water do well. How did I do Champ?

Evil April Fool.

Yes.

That picture ^ is what the bridge looked like as soon as the water went down. The one posted before that shows the emergency repairs. There are still two pothole on the bridge surface that they fill every other day with gravel. At some point they will have to shut it to make permanent repairs.

I could call the above a hamburger with cheese and stuffed potato. That would be correct. On the other hand, what you are really looking at is ground chuck, seasoned with carmelized onions worked into it as well as Penzy Northwoods spices, salt, pepper, and Worcestershire sauce. The "cheese" is imported Gorgonzola. The potato is twice baked with a broccoli, sour cream, and butter mix. Simple plates can be full of flavors.

Well, yeah, but that means you have to live with all those upper crusts that can't see their feet because their noses are so high.

March 31: @ Holiday Island the water color is a green stain on the lake channel and light cafe au lait in Leatherwood Creek. The flow out of Leather wood is still murky, not muddy, and flowing fresh. Beaver is still discharging most of the day.

You know I live on the bluff that looks down at Holiday Island. I cross Leatherwood to and from work. I guess that would be upper end TR.

Hey chief, Remember a guy called Billy Westmoreland? http://bassfishingarchives.com/features/the-crazy-head-lure-company