rps

Brat, potato, mushroom casserole.

Still good! My favorite way to roast a bird.

Outstanding stuff, fellows. BTW, have you noticed no lady members have posted? Chicken pot pie last night.

Ground beef, pinto beans, salsa, tomato paste, beef broth, garlic, onion, chili powder, cumin, smoked paprika, oregano, sazan, soy sauce, anchovy paste, crushed red pepper, salt, pepper, expresso powder, cocoa - all mixed together and heated.

Great minds thinking alike. My chili is in the crock pot.

sous vide @141 then seared quickly; yes very tender

Pork tenderloin with broccoli stems.

https://www.cabelas.com/shop/en/st-croix-eyecon-spinning-rod?ds_e=GOOGLE&ds_c=Cabelas|Shopping|Smart|CatchAll|General|NAud|High|NMT&gclid=EAIaIQobChMIgcaawumD-wIVJhXUAR1RSwRGEAQYAyABEgKU1fD_BwE&gclsrc=aw.ds

Absolutely! Slow rises always improve the bread.

I hope it tastes good.

Beef stew with farro.

https://www.ozarkrevenge.com/2018/11/

Pork is now pulled. Burnt ends are in a separate bowl for the wife.

Cooks Illustrated is a subscription site, so I hunted down a link that had the recipe and a video. In the video, the man kneads the bread a bit more than my wife does, and he uses the older version where you put the bread in a hot DO. The more recent recipe starts the bread in a cold oven in a cold DO. Start the 30 minute bake time when the oven reaches the bake temp. https://breadtopia.com/cooks-illustrated-almost-no-knead/

Boneless, half pork shoulder. Ready to pull.

Basically a bread and butter pickle recipe. https://www.tasteofhome.com/recipes/pickled-green-tomato-relish/ I cut the sugar from 4 cups to 3.5 and added some red pepper flakes.

I picked the green tomatoes from my patio plants before the freeze. Today they turned into pickled green tomato relish.

Hash with an egg tonight.

Bobby, Holiday Island is good to 907+/-. Lower than that people use the steep side of the gravel point at the mouth of the cove.

Linguine with clam sauce.

If you decide to go out of Eagle Rock, fish the channel drop off directly across from the ramp near the rock bluff across from the ramp. Imagine a flat soup bowl that sits with the ramp at one edge. The other end of the bowl shallows out and then at the edge drops off to the channel. This time of year, the fish sit on that drop off from 25-30 feet of water to 60 feet channel. From the ramp, around the corner to the right (upstream) you will find a little cut near where the channel crosses to the side of the ramp. Near that cut has given up several nice bass for me. Just another option.

From the Holiday Island ramp, a good one at all water levels, a kayaker has several good options. One is Leatherwood Creek itself. The ramp sits at the mouth of that creek. The cove with the marina and the creek arm have given up many good bass to me. In addition, Haddock Creek, about 300 yards out of the mouth of Leatherwood, down lake and on the right, has also produced good fish. Assuming the deep jig pattern, of which I have read lately, holds true, I would fish the points at the very mouth of Leatherwood and Haddock Creek. Bear in mind, that far up lake, 30 to 40 feet is often the channel depth and you will find the fish on the deep edge of the drop off. The good news is the the lake that far upstream is skinny and well protected. Good luck.

My wife loves this recipe and uses KA flour. She uses the new Cook Illustrated start with a cold oven recipe.

The Falcon Bucoo line falls within your range, and I have always liked Falcon rods. I owned 7 or 8 in the last thirty years. I still have one I use for trout and pan fish. For $105 you can get a St Croix Triump medium light at Bass Pro that would be a 20 year rod. Abu Garcia has a line called Vendetta with a $90 offering that fits your description. The reason I propose these is that I once owned, briefly, a Lightning rod. It was heavy and fell apart. It may have been an exception, but I rarely give second chances. These are merely suggestions. I hope you find what you seek for as little money as you intend.