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Shrimp and yellow corn grits with Andouille.

Tomorrow I will go down to the boat and start it up. I will also pull all the reels off the rods to make a line change. By Sunday morning, I will be ready to make a new season beginning. In the old days, I did these things in February. Not now, as I hate cold, wet weather. Next weekend I fish in the only tournament I fish each year, the OAF Big Bass Challenge. They let me compete because I bring good food. I am ok with that.

I agree.

About a year ago I read an article in Serious Eats about Martinis. I decided to try a few things contained in the article. After serious, in depth, study, may I suggest you try something? In a shaker half filled with ice, mix 1 part good vermouth (Cinzano Extra Dry, Noilly Prat, or Martini & Rossi - in my preferred order) with 2 parts good vodka or gin. Shake vigorously for 20 to 30 seconds. Pour into a suitable vessel and add a generous splash of Fee Brothers Orange Bitters.

Irish over both thank you.

Champ, that was harsh. I remember when the two Bills won a tournament fishing blades in flooded trees! Of course, all day long they had to keep telling themselves, "Pretend you are Champ! Pretend you are Champ!"

If you do that, make sure your line to the weight is 2 steps below the main line and the line to your lure. If they are both 10#, the dropper to the weight should be 6#.

You want a picture? OK.

Last night's turkey tetrazzini (the green stuff is cut up sugar snaps) with a blanched asparagus and radish salad.

Late posting, but this is the blog post from last night's dinner. http://www.ozarkrevenge.com/2018/02/tex-mex-turkey-feast.html

I started a new blog post this afternoon. If the final dish turns out, I will post the link later. I am attempting a Tex Mex Turkey Feast. Chili powder/cumin spiced turkey, southwestern spiced dressing, queso instead of gravy, and a side of guacamole.

I drove through Roaring River this morning. The river is traveling 20+ miles an hour and is the color of creamed coffee. No one at Timsfly either.

That stock will be worth its weight in gold! Your recipe is more Mediterranean than French - which in my opinion is a good thing unless you're trying to do something delicate.

Can't match 72 hours of brine and 24 hours of sous vide here. Instead I just started a slow cooker batch of Pasta Fazool. I blogged about it two years ago. If you are interested, here is the link. http://www.ozarkrevenge.com/2015/12/pasta-fazool.html

BTW, the recipe I use calls for brown sugar. I urge you to use Grade B maple syrup instead.

I love mustard based, beer included, bbq sauce!

I don't know about Champ, but if you could book Donna G, that would be a lifetime opportunity.

Because so many, many fishermen fish it, and I consider it a community hole, and I have caught good walleye and bass from it, if you promise to keep no bass and only half of the legal walleye you catch, I will share an example of what Bill describes so you can sonar it and see what it looks like. Your job will be to find other areas where the same conditions exist. Put in at Eagle Rock. In front of you you will find a shallow soup bowl structure to the left and right of the ramp. If you motor from the ramp to the rock bluffs opposite it, you will see the water deepen to 20+ then shallow up to a hump before it drops into the channel of 40+ feet. That hump and drop off is the roll off Bill describes. At odd times you will find me working that edge with worm harnesses and trolling baits. I catch as many bass as I catch walleye. For those of you who worry about giving away a spot, I just gave him a spot 200 people fish regularly. Furthermore, it is't an easy one to fish. I declare no harm/no foul in order to teach. Hate me if you wish.

How very cool for you! I have been si very lucky ti net two PM's fi=or others. One was a Rainbow at Rim Shoals. The other was a Brown trout in the Upper End. Both were more awesome than my own PB's!

I have Mediterranean seasoned ground lamb formed in football shapes ready, pita in a foil packet ready to reheat, and homemade Tzatziki sauce chilling in the refrigerator. I will dress a chunky salad just before serving. Pictures later. EDIT Stupid pita would not open to make pockets. We made do.

Gentlemen: My generation, with good reason, was so opposed to rules, requirements, and expectations that we taught our children to ignore what society expected. We now reap the two or three generations that come from that. The cycle repeats and repeats.The irony lies in the fact some of us teach or train or supervise those who were raised to pay no attention to us. Penance is a bi****.

I am sorry, when I type bi***ch the software translates as female doggy.

My mother, who bred and showed setters (she once bred a bench show champion English setter female doggy who won field trials as well), talked of drops, setter/pointer crosses from her growing up days.

Lobster Newburg tonight, inspired by Ness.