rps

And stay in a deer cabin by yourself.

Well, I won't see those numbers on my new lake. I may take up belly boat fishing ponds again.

Tom knows that end of the lake, I assure you. He and I would run into each other on the lake and trade information. What he volunteered was always accurate, useful stuff.

I would be happy with one of those fish. 😊

In the last several days, I have cooked twice. The first is kielbasa with tomatoes, peppers and onion over polenta. The second is sushi. As you can see, I am still working on my rolling skills.

I have a Force TM. I previously had an Ulterra. The spot lock on the force is 3 to 5 feet. The Ulterra was 10 feet plus plus a wild ride when it realized it was off spot. The Force is quieter and more powerful than any I have had before (Minn Kota and Motorguide). I suggest the real competition is between the Force and the Ghost, with which I have no experience. Minn Kota is now in the catch up mode after being "the one" for several years. Just my thoughts.

The man is one of a kind. Despite evil assault by the super villain "Upgrade", he has rescued more than 15 years of images! All Hail! All Hail!

I am bummed. 76 pages of images I used as attachments are gone. Some of those I cannot otherwise recover. Phil, I hope, but do not expect, that you can recover them.

What a pleasure watching someone fish water I know very well. The boat dock visible from 15:00 on sits on the beginning of a inside bend flat the turns to the left. About 50 to 75 yards toward the boat from the dock the flat changes to the rock with some stumps. From there for the next 100 yards is the best area for bass. The better area for walleye is where they began fishing. I first started fishing that bank because the Table Rock maps that Bill marked show that bank as good for jigs. BTW that bank is prime Ned water and both bass and walleye love the Ned. I recognized the next location as well. It is not marked on Bill's maps, so I won't be as specific. Let me just say that within the camera view, and behind them, you are looking at an area that will have fish in all four seasons. Bill and Phil, can you do more videos at that end of the lake? It is like moving back.

Every year I do something different. Past items have included wings, dump and stir salad, smoked bologna, and something I forget. I will think on next year.

Hey guys! It was great to see you. Next year, right?

Phil shared some smoked salmon. It is like salmon candy. Used some to make a pasta. Penne, smoked salmon, tomatoes, capers, garlic and crushed red pepper, cream, and cheese.

Can you just see them, all hobbling around on prosthetics?

I suggest we "junk fish" as well. I can show you a number of areas. This was my end of the lake for 17 years. That does not mean we will catch anything. While we are at it I will point out a variety of walleye locations. for you to use later in the year.

A mixed dozen of doughnuts so Quillback can snack while we fish.

Oklahoma has a wind problem similar to the shedding problem of Corgis. Every day. Today was less than earlier this month so I went out for 4 hours after noon. Water temp 44 to 48, depending upon which side of the lake you went. I fished a Rock Crawler and a Ned. One fish, but I was still pleased.

Thanks Mike, but no. Too much trouble. I will reheat the chili sauce over charcoal.

@Quillback I do not recall. Is there an electrical outlet at the site we will use?

What a great day! In Beaver and TR, around 24 inches, the final digit will match the weight. A 25 inch fish will be 5 pounds +/-. A 27 will be 7 pounds +/-. My 30 inch fish was right at 10 pounds. The PB was 32.5 inches, but fat. 13.25 pounds. I used this fact as a way to estimate without formal weighing. Keep at them.

Lower carb muffaletta.

Thanks for trying. As for walleye holes, many of the best are also great for bass.

Pinned at the top of the Table Rock Lake Topic are sections of map. Bill Babler has marked locations on those maps. That which he has marked should be considered community holes. Still they are useful. If you have time, graph several that are marked and then find similar areas on your own. Mid June to late June is near the end of the great early morning topwater action. Leave the ramp when you can barely see. Watch for shad busts on long flat points. Do not be afraid to put your boat over deep water if that is where the shad are. Once the sun hits the water, I would switch to dragging a nightcrawler harness at 1.5 mph in the 12 to 25 FOW range. The same flats where shad get busted will have walleye. As a bonus, you will catch bass as well. Have a great time! BTW Crazy's recommendation is solid.

grits and polenta are kissing cousins

A little teaser. Roast chicken thighs with cheesy bacon cauliflower casserole tonight. EDIT:

Short ribs braise - Soak dried mushroom, broken into tiny pieces, in chicken stock until soft. Set oven to 350. Use small amount canola oil at or near smoke temp and brown all sides of ribs previously, and generously, salted and peppered. Remove and set aside. Pour fat from braiser or dutch oven. Do not wipe. 1/2 to 1 onion half rings go in hot pan, but reduce heat to avoid burning onions. Cook until onions are brown and headed to dark brown. Add generous tomato paste and cook until paste tuns from red to brick. Add a generous amount of thin sliced garlic and continue until fragrant. Add mushrooms plus liquid to pan and scrape fond. Put ribs back in pan, bone side down and meat side up. Add 1/2 dry red wine and 1/2 chicken stock until ribs are 2/3 submerged. Add 1 Tbs. dried Boquet Garni or other herbs and 1 bay leaf. Add a small splash of fish sauce and a generous splash of Worcestershire sauce. Add diagonal sliced carrots. Bring to just a boil and cover. Put the covered vessel on the middle rack of the oven for two hours to 3 hours. (Time depends on number of ribs) For polenta: read the label and bring the recommended amount of salty water to the boil. Stir, and while stirring, add the grains slowly. When added and mixed, simmer and stir every minute or three until done. More water may be needed. Just as the polenta is no longer grainy or chewy, add a generous hand full of shredded cheese and continue to stir every few moments until cheese melts. Serve the ribs and carrots on the cheesy polenta and admire the sounds your stomach makes.