rps

Turned out well!

Just finished putting together a meatloaf. First picture is mushrooms, leeks, celery, sweet pepper, and garlic sweating to remove moisture. Second picture is the loaf I put in the refrigerator to chill. To the veg and meat I added an egg, a couple tablespoons of sour cream, and panko. Seasoned salt and lemon pepper as a rub. Later today I will put the loaf in the egg to smoke. When it comes out, I will take more pictures. The loaf is out of the smoker at 165 degrees internal. I coated it with a homemade barbecue sauce and put it in a 160 oven to hold for dinner.

Evidently, they smoke very well.

Hash from the leftover smoked pork tenderloin with a poached egg and an avocado salad.

Missed this post in 2014. Best TR fish - was 2004? where the Kings flows into the White off the tree tops on the bluff wall near the point. I was trolling for walleye and the fish hit right as I yanked the lure out of a tree top. (This is a common trigger move for fish.) The largest while fishing for bass was a fat 23.5 inch fish in early June on one of my Top Dollars. 2013,2014, or 2015? I was fishing the early morning shad chase on the flat outside Stubblefield branch. I had no scale that day. I estimate 8 to 8.25.

I marinate overnight. You can use the same marinade for trout or salmon, but only for about an hour.

Marinated wings ( equal parts soy sauce, grapefruit juice, and dry white wine) - grilled until done, with curried/raisin rice and sauteed/steamed broccoli spears.

In the olden days, chefs would put iceberg wedges on the menu because only the very best restaurants were willing to pay the premium to receive fresh lettuce to serve. That does not change the fact that the dish is great!

I have found that my made rods do not really save me money. However, I will note that I use the best components and build it exactly the way I want. That means my rods fit my way of fishing, rather than fishing that fits the rods.

Trying something new to me tonight. I had ginger garlic pork filling left from pot stickers night a week or so ago. I thawed it and added cabbage and carrot that I had salted and drained the water out. I sauteed the mixture until barely done and then rolled egg rolls. I realize I should be ashamed because these cannot compare to what the Billetheads put together, but I feel accomplished. In a few minutes, I will pan fry these and stir fry sugar snaps and baby corn. For me, this has been a great day in the Ozarks.

https://www.seriouseats.com/recipes/2012/08/tartar-sauce-recipe.html

The wife and I spent the morning fighting with Turbo Tax. I remember the early years of the marriage when we filed the short form because we made so little money, so I tried to keep my good humor. I finally got to the slip at 10:30. The water temp in the channel in front of Holiday Island showed as 51. I ran down lake and by Panther Creek it registered 54. I started fishing. Six fish total. One on a Keitech, two on a Ned, and three on a Rock Crawler. Two keepers in the group. The locations working the best were rocky and fairly steep banks in 5 to 10 feet of water. I was back in the slip at 2:30. I took a picture of the best fish, a 17 incher.

Smoked pork tenderloin from Harter House plus No Mayo slaw. Winner! Edit: I bought the loin at Harter House. I did the smoking.

Thursday night's tri color pearl couscous in a Greek salad. And a sardine.

Younger daughter lives there. Wonderful city with much to see and do.

I did catch a fish, but it wasn't very big.

Lasagna with weird salad.

You probably realize how picky Nancy and I are about food, service, and atmosphere. Snob would be a good adjective. Le Stick Nouveau scored above The Grotto on our scale. Neither was cheap. Back in the day, what was the name of the other place in Branson, in town, something Greek sounding? I remember a dinner when Emily was about 7 and Abby was about 4 where Emily ate raw oysters and we had a flaming something for dessert. It, as well as the Candlestick, had good reviews from Bon Appetit.

Yes - soy sauce, garlic, sugar, rice vinegar, sesame oil, green onion, sriracha

The folks that ran it have a place in Eureka Springs now - Le Stick Nouveau. Nancy and I have eaten there and at The Grotto, also here. Both superior to any meal we ever had at Big Cedar. If your people don't mind an hour drive to a quaint and odd town, they might try here.

Just now read this. Very well done. Very similar to what I do. http://www.ozarkrevenge.com/2017/03/walleye-chowder.html

Yesterday I read a screed on cultural appropriation. The trigger (I am beginning to hate how people use that word as a verb!) for the diatribe was a Caucasian girl wearing a kimono at a fancy party. The girl did not have on kabuki make up, nor did she wear wooden clogs. Nonetheless, the writer claimed to be horribly offended and lectured her readers on why that was offensive. What brought this to mind was what Nancy and I have done and continue to do today. I just finished using wonton wrappers (what I could find since I did not wish to make and roll my own dough) to make 50 garlic ginger dumplings to fry tonight. Right now we are using the meat sauce I made this morning to make a tray of lasagna to bake tomorrow after school. I suppose, to avoid "triggering" some food Nazi, I should call them imitation dumplings and the pasta imitation lasagna. Does this mean I have to give up French cooking, too?

Two years ago I switched from a Terrova to an Ulterra with I Pilot. I could kick myself for not getting the Link as well. Because of the knarly work arounds for the transducer, I use the universal and settle for 2D. The way I fish the boat, all I really need is depth and sometimes school of fish depth. I do not keep the foot pedal in the boat, but CARRY A SPARE FOB BATTERY! The comments about not quick deploy/stow are correct, but the raise and lower the unit depth arrow works quickly if you need to avoid underwater trouble. MinnKota's manual on deploy stow troubles: https://minnkotamotors.johnsonoutdoors.com/sites/johnsonoutdoors-store/files/product/minbowmountl3/1102495/ProductManual/MIN_productmanual_Ulterra-BT-Manual-Stow.pdf?_ga=2.13174583.1483395041.1553981476-1367744418.1553981476 Having said the above, I am seriously considering switching to the Ultrex Mega transducer with I Pilot Link.

One of the reasons I like the OA One Bass is the chance to meet members. Today I met Ham to deliver some jigs. We have corresponded on posts for years. How many of you know the dude is like 7 foot tall? Made my 5'6" beside him look like a joke.