rps

Side note, as a thought, not a rule, because there are no rules. If you use a food mill, it will remove the skins and seeds but leave you the good stuff. I really need to get one and use it instead of a processor.

Freeze it in sealed quart freezer bags that are sealed inside a gallon freezer bag. As needed take out the quart bag, thaw, and snip a corner with scissors to make a squirt applicator. The bags fit in the freezer easier than glass. Yes, you have to eat the whole bag then, but is that ever really a problem? And, as cautioned, leave some space in the quart bag for freeze expansion.

Looks great. I make a green version with hot peppers, tomatillo, and green tomatoes. I use cilantro, onion, and lime juice.

Bill nailed it , as always and the other comments are good too. Come to the skinny water part of the lake where fewer big boats roam and a small boat can carry you to likely spots. Eagle Rock, where 86 crosses the White is ideal. You can work upstream from there toward my Holiday Island locations, or you can fish in the Roaring River arm. Post or message me 2 or 3 weeks before you come and I will tell you what I know.

Bravo!

I have eaten, and enjoyed, lamb fries and calf fries (Rocky Mountain oysters). Does anyone harvest deer fries and how do they prepare them?

Answer depends on this question: Are we fishing for fun or fishing for food? If the first, then cut the size down if your reels have smooth drags. I came to the Ozarks from Oklahoma flatland lakes. The clearest lake I fished was Grand on the Grand River chain. I had to adjust to increase the number of bites. Now days, I fish for fun and almost entirely on Table Rack. I do keep walleye, but nothing else. I prefer PowerPro braid and Yozuri copolymer. My heaviest line is 12#. I mostly use 10#. I have 6# on my Ned rig (finesse) rod. If I took up serious White River trouting again, I would have a rig tied with 4#. Hope that helps, and good luck.

Oh my goodness. I read this forum every day, but my favorite reports are those like what you just posted. Thank you.

I cannot add anything useful to advice already given. Isn't this an incredible forum?

I do not tournament fish. Period. However, since I know the sport and the fish, I would volunteer to work in an administrative capacity. Boat send off, weigh in, whatever.

I am too old to stand on my head.

pictures please - not of the house unless you want, but of the stream

The wife and I went into Fayetteville Saturday and hit their farmers market. The diversity of NWA has really improved the markets. Traditional farmers, organics only hippies, Asians and Latinos all compete and the produce is beyond belief. Reminds me of London, but without the cheeses and fish. Anyway, I bought four quarts of cayenne peppers and a pint of serrano, as well as some candy onions. This morning I have sanitized jars, sliced onions, and seeded and pithed the peppers. The fruit headed to the jars: The rest headed to elsewhere: By this afternoon I will have multiple jars of sweet heat.

Lately I have been canning peppers. I use my very traditional deep south bread and butter recipe, but I use hot peppers. The hotter the better. Every jar I have given away has prompted rave reviews.

I intend this to aid those who want to fry fish, skinless chicken breast, thin pork chops, or green tomatoes. The teaching tool I am using tonight happens to be walleye. You want to wind up with something about 1/2 inch to one inch thick. For chicken breast that means you slice it horizantally and pound it flat. After you have your item the right size, season it with salt and pepper and whatever extra spices you desire. For the fish tonight that meant I added Old Bay. Put the item in a baggie with a small amonut of flour and shake it up. Remove the item and shake off all excess four. Crack an egg in a bowl and add two teaspoons of water. Use a fork to whip and blend. Dip the fish in the egg and coat all sides. Shake off all excess egg and roll the fish in panko bread crumbs to coat. Place the fish on a wire rack and allow it to sit for an hour or so. That allows the flour/egg/panko to build a skin for the fish. Heat a neutral, high heat oil in a heavy skillet to the shimmer stage. The oil should be about 1/4 inch deep. If it smokes it is too hot. Gently place the fish in the oil. Do not crowd the skillet. Fry to golden brown on one side. Turn the fish and fry the other side. Place back on a wire rack and move to a 150 degree oven to hold until all pieces are fried. Fish and chicken prepared this way are perfect targets for hand made fruit salsa.

I agree! I did it because i could and wanted something - different. BTW, in a face wind, the# $%#@%# bait throws like a potato chip.

Good on you. What we do, not what we say, defines us. Most everyone on this forum is glad your actions say you belong with us.

Low blow dude. That one will leave a mark. I paid Tim Hughes about $12 per bait to repaint. I bought Daiichi Death Trap trebles, and I tied good feathers and tinsel to the trail hook. All in, I have about $20 per lure invested. On the other hand, if we ever have a top water bite again, I will match my baits against Sammies and other high end WTD and spit lures. Only as a salve to my ego, I invite you to search my posts for the last several years to see the results.

Well done. I am stuck in get ready for school mode. I wish I were in that boat.

If they are generating you will have an easy time to Parker. To make Houseman, you will need to paddle or use propulsion.

Picasa is a free app from Google. I use it to administer, edit, and post phone and camera pictures. Open your phone or camera picture in it. Crop, adjust contrast, adjust color, and adjust brightness. Then "export" it to a home folder you set up and use 800 X 600 as the size. That will load on nearly every board.

All of the land suitable to ramp that lies between Eagle Rock and Holiday Island is private. To build an access would require new and expensive condemnation proceedings plus road paving. That will not happen. At 30 mph, Eagle Rock is 12 minutes +/- from Holiday Island. Big M is 20 to 22 minutes. For many of you that is 6 and 11 minutes. These numbers are a far cry from when the lake was built.

You must have a specific purpose and certain waters in mind to look at a tunnel hull. On a regular windy lake you would be beat to death. I have been told G3 boats hold up, and the motors enjoy a good reputation. I had a two stroke Yammie for 4 years and it was an excellent power plant.

Vance worked on my Yammi.