rps

I have been away from TR long enough that I no longer feel I need to protect spots. Someone send me a file with with an outline map of Big M and up river that I can edit and annotate. If you do, I will edit it and add what I learned.

Assuming the lake has not changed much in five years, they will dowse for you all right. The problem then is to figure out for what I was fishing and how. Living here is great and good for us. My how I miss that lake.

National Merit Honor Society?

Finally got the pictures from the phone.

I blame it on instability - wet one week, sweltering the next, lake level up and down, lots of east wind. Pardon the pun, a perfect storm.

Tabuli is made. Here in a bit I will make Lebanese style cabbage role stuffing, but it won't go in cabbage rolls. I will add to this later.

You all know I love that flavor profile!

I fished Wednesday and Thursday on the lower end with Phil Stone. It was tough. He sent me the pictures on my phone but I cannot figure out how to post them here. I caught 6 or 7 in two days, They were a mix of all four basses. Those caught were squeaker or near keepers. We fished swim baits, underspins, and jigs. All the fish came on the swim baits. Phil is a good guide and I will hire him again. He was very frustrated. He showed me the fish on his scope. I could see the fish come look at the bait and then shy away. Several times I could feel them slap at it. By that I mean I felt a brief something that disappeared before I could set the hook. Summary: I enjoyed the trip and the guide, but I did not catch that much.

Look at the B N B's. We found one we liked. Far better than the white sands.

To be honest, I should not have sold it. The wife insisted I buy a boat with a steering wheel.

You know you should have bought that Alumacraft when I had it for sale.

As I only fish with guides anymore, I am selling off my gear. This lot consists of four reels, all in very good condition. I will list them with the Tackle Warehouse price for the new equivalent. I will also list my price for you to buy, free to your door. Finally, I will list the price for the entire lot. Revo MGX (I had it super tuned because it had some corrosion. That cost me $100) New - $550. My Price - $225 Two Lews Tournament Pro's (1 wide spool, 1 narrow) New - $219. My Price - $90, or $160 for the pair Lews Custom Pro New - $279 My price - $125 My price for the entire lot - $400 Think on it. You'll get quality gear in great shape at less than half price new. And they come with a history 😁.

I wrote this in 2011. It applies equally well to crappie.

I am not a sophisticated fly fisherman, although I have been known to flail from time to time. I am still learning. ^ He said it correctly. You can get anything but money from the people here. Go through the new posts, check those people"s earlier posts, and see the information that guides and competitive fishermen would pay to have. For trout on the White River, message Netboy.

BTW, that is a walleye machine.Table Rock, Stockton, and Bull shoals are crying for you to come try.

I was never that cool.

Brussels sprouts rice and coronation chicken.

Burst tomato , garlic and herbs,

Hoisin garlic noodles with pork lumpia. Having a great Asian market in town makes a difference.

A different approach, but great for left over bird, left over burger, left over pulled pork or smoked brisket, or made from scratch. For birds other than wild duck or turkey, think about using green enchilada sauce. https://www.ozarkrevenge.com/2015/12/enchilada-casserole-mexican-lasagna_7.html

Bacon tomato creamy pasta.

It is Sunday. We had nothing pressing to do. Nancy asked me to fix something for dinner. As I am a wise man, married for more than 50 years, I said yes. This afternoon, I butterflied and pounded a pork tenderloin into a flat sheet. I salted and peppered what would be the inside liberally. I blanched some spinach and chopped it. I crumbled some feta. I spread both as if I were making sushi. I rolled and tied the loin, and as I speak, the roll is in the sous vide at 134.5. If it were me it would be at 130, but Nancy's ancestors were from Iowa and cooked pork to death. Over the years, 134.5 is as low as I have convinced her to go. I shredded some Brussels sprouts to saute in butter and chunked some potatoes to roast. I made a blueberry gastrique (sweet and sour) sauce for the pork. Film at 11.

According to my daughters, when younger, it was bascetti.

13 bean soup with Nancy's bread.