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I taught across the hall from a Marshfield native named Hassel Bell. Every summer during school vacation, he and a group of friends from Marshfield went to the Boundary Waters and traveled in by canoe for a week of fishing. Just a thought.

Seems like every trout I caught in the main lake, six or seven in all, was a fat and healthy bugger.

Sick wife pasta.

"I always try to mix a blend of burger and sausage when I make my meat sauce." As it turns out, I have an Italian sausage red sauce simmering in my slow cooker.

That is a quick and easy. Good on you.

Numbers are always high until they hit 18 inches. They reduce rapidly per year class after that. Stockton has fewer large walleye because of the 15" limit For you Stockton guys, I did NOT say Stockton was a poor fishery or that it had no large fish. I was talking about the fact that reducing the year class a year or two earlier changes the odds for a big fish.

I have a confit duck leg, two small sausages, and beans in the oven. Pseudo cassoulet tonight.

Christmas Eve dinner. Pasta with shrimp, broccoli, and toasted bread crumbs and Parmesan.

Excellent and thank you!

Looks authentic! You know I love stories, so here. While Nancy and I were living in England, on the weekends we took walking tours. Some of these involved taking a bus out to some smaller town, like Bath. One weekend we headed toward Cambridge but the bus broke down. They emptied the bus in a small village. The guide discovered a local church was having a fund raiser. We went. They had flowers, and knit goods, paintings, needle point, and baked goods. One small table had shortbread. This delightful grey haired woman manned the table. There was a sample plate. We tried a crumb. We immediately picked up a package to buy. She apologized and told us she would have to charge a pound (at that time about $2.50). Nancy immediately picked up another. So where is the recipe?

Forgot to post last night. Bacon, broccoli, sour cream, and cheese twice baked potatoes.

Great looking heads! Is that a twisted wire guard? Do you have an excess I can take off your hands?

As they say in Maine, ayep.

First, nice fish Jeff. Second, I use the same heads with the #2 hook. I Also use snips to cut off the lead below the head. The plastic threads on easier and cleaner that way.

I am very thankful you and the kid are safe. Actually, this was a great learning experience for him. Boats do not mean all is well. Attention must be paid. How you react matters. Now, for a totally offbeat reference ->

Cheesy baked pasta.

The wife and I are making Hot Fudge for gifts. In some areas of the world, they call it diabetes in a bowl.

Those kind of fish, I call a tail pinch 20. Pinch hard enough and you get an extra 1/16th inch.

For the last 60 to 90 minutes I kicked it up to 350. Need to make sure the meat falls off the bone.

Be afraid. Be very afraid.

Short rib braise is in a low and slow oven.

Can't compete with a man who posts about beaver. I did make pizza, though.