rps

Marinade was equal parts soy sauce, orange juice, and dry vermouth to which I added a dollop of white miso paste and a squirt of sriracha. Those are baked. If you intend to grill after using this marinade be warned - it wants to burn. Grill indirectly until done and then 15 to 30 seconds directly.

Big salad, cous cous with mushroom, and roasted marinated wings.

Seared marinated skirt steak. Roasted and seasoned Yukon potatoes. Sauteed asparagus tips, mushrooms, and cherry tomatoes.

That's a heck of a fish on four pound line!

Prep and result.

Patio cherry tomatoes have many blossoms but no small fruits yet. Bush cucumbers are in mid stage blossom. Peas are pulled up and second wave cherry tomatoes are about three inches tall. 😃

What a great day! And shared with Dad. I miss fishing with mine.

OMG, what a handsome and desirable boat. you could upgrade the electronics, dress up the interior and tm, and fish another 20 years. Anyone want to buy my Lund?

Not as cute as cake pops, but beef stew on polenta.

Speaking of biscuits, the beautiful wife baked some rolled biscuits. I fried the ham, fried the runny yolk egg, and made the Hollandaise. What I did wrong was to break the yolk as I assembled.

Everything cooked in a cast iron pan beside the lake tastes good.

Sauteed cod with a tomatillo salsa last night.

Pike is tasty, but a pain to clean and eat.

Love gizzards

After one of CGB's posts, I smoked a chubette of bologna for the OA one bass tourney several years ago. I sliced it and grilled it to serve. People either loved it nd ate several slices, or steered clear of it. My wife had no interest in it, and I thought it was good.

Tomorrow's breakfast strata. Ham, egg, and cheese.

Shrimp and too much tabouli.

Holiday Island is usable to 934', although you must canoe out the the marina and use the "overflow" parking lot.

A little riff on col cannon. Bacon, brussels sprouts, and smashed potatoes.

Maybe here in Oklahoma they have not learned yet.

Great! Norfolk is clear water and the Corps cleared most trees before damming. Fish will relate to classic structure, inside bend flats, outside bend transitions, anomalous rock lines/fences/potholes/mounds. Mo? AR? Choose a marina/area that suits the way you live and want to fish. BTW I have heard great advantages to both the top and bottom end of the lake. Others will post that know more than I about the lake.

Orange to red flesh are worth eating. Clean and grease your outdoor grill. Sprinkle, generously, your flesh side with 1/2 lemon pepper and 1/2 seasoned salt. Grill over medium low heat until the flesh thinks about separating. Enjoy. Alternative #1: Season the same way and put under under the broiler until the meat is the same, almost separating, done. Alternative #2: Heat a non stick pan to medium low. Drop in a large knob of butter. When the butter melts and the large bubbles begin to subside, add the fish skin side down. Spoon the butter up over the flesh as the fillet cooks. Throw in tarragon or thyme, plus salt and pepper. Just before you serve, squeeze a big squirt of lemon over the fish.

This may be an odd suggestion, but why don't you hire Binks for day. Ask him to fish you in that section. Question him about fish and seasons, not spots. You will learn a bunch in 6 or 8 hours.