rps

From the Kings River upstream I consider any fish over 6 a big fish. Any fish above 7 is worth bragging on. An occasional 9 or 10 happens, but certainly not every year and never to me. I moved here in 2002. In that time I am lucky enough to have one over 8 and another over 7. The good news is that it is a rare year I don't catch one over 6.

I hate you all!

OMG, that looks so fun. What a guide day!

Sculpin are mottled brown, orange, black, with green tones. Think dark crawdad colors.

The first spiral wrap micro guide rod I made has had a problem with the guides breaking. I chose the wrong brand/type. I have since found solutions. I tie with Recoil Titanium http://www.mudhole.com/Rod-Building/RECOIL-Guides/RSPGB-Black-Pearl-Recoil-Micro-Guides or Pac Bay Minima 3 guides. http://www.mudhole.com/Rod-Building/Micro-Guides_2/TFX3XG-Titanium-Minima-Micro-Fly-Guide As for the guides pulling out, I use a Forhan lock finish brefore I epoxy. and here There are many fine makers. Specify the components and for way less than $400 you can have something better than the commercially made sticks you have tried.

There are times when stirring the pot is neither fun nor productive. There are times when pot stirring should be ignored. Oddly, they often coincide. Just sayin'.

I have seen jerseys on my end during KC tournies.

Yes he means the houseboat guys. Bob? Greenwood, one of them, was among those who competed for the marina concession at HI recently.

I'm in a different mode. I may or may not turn on the big motor. If I do use it, I will burn less than a gallon of gas.

I have not been out, but a person I know and trust reports he is beginning to catch keepers. He never tells me where but he fishes upstream from HI this time of year. His preferred bait this time of year is a minnow tipped jig.

Funny thread.

Tips on what to throw? Good heavens, that is funny. I do not usually fish from November until 50 degrees water temp. I have not a clue what would catch fish in water that measures less than 50 degrees.. I plan to fish a slow rolled twin spin, and a dragged jig. If I catch any fish in less than 45 degree water, I count it as a win. I do plan on cooking some wings and having a good time.

If I show up, do you want to sit in the front of the boat?

It is a classic, Kraft style, meal. I can almost see the television show commercials. Hot dogs, mayonnaise, processed cheese, Campbell cream of mushroom soup, caraway seed, and canned kraut. All we need is a good jingle.

Tonight my beautiful wife and I put together an old favorite. Wieners, sauerkraut, and potatoes casserole. We love it, but this is not a picture dish.

I will be there regardless of whether I fish. I cannot wait to meet so many of you.

Pasta e Fagioli This is the dish Dean Martin called “pasta fazul” in his 1950’s hit, "That’s Amore.” The phrase translates to pasta and beans and was originally a meatless peasants’ dish made from inexpensive ingredients. Recently Nancy and I were watching Moonstruck and she asked me what was the pasta fazul in the song. I double-checked and told her. She decided we needed to try it. This is not authentic. I have zero Italian relatives. Instead, I did a bunch of reading and put this together from the various sources. Serves 4 hungry people. Ingredients ¼ cup small-diced slab bacon 1 onion, diced small 1 large carrot, diced small 1 large stalk celery, diced small 2 sundried tomatoes, sliced in this strips ½ cup dry white wine 1 can each cannellini and garbanzo beans, drained and rinsed. (Provides a texture contrast.) 1/2 cup green lentils 1 cup crushed tomatoes 1 quart chicken broth 4 minced garlic cloves large stalk fresh rosemary 1 bay leaf 1 stalk of fresh thyme ½ cup ditalini pasta salt, pepper, pinch of red chili flakes ¼ cup grated Parmesan EVOO Method Heat a Dutch oven over medium heat. Slowly fry the bacon in a tablespoon of olive oil. Remove the bacon, but leave the fat. Saute the onion, carrot, and celery until the onion is translucent. Add the white wine and cook until the wine evaporates. Add the tomatoes,sundried tomatoes, beans, garlic, herbs, spices and chicken broth. Add the bacon back into the soup. Bring the soup to a boil and reduce the heat to low. Simmer about 20 minutes until the lentils are cooked.Remove a cup of the liquids and beans and use an immersion blender to puree the removed solids. Add the puree back into the soup to thicken it. Add the ditalini to the soup and cook until the pasta is al dente. Remove from the heat and stir in the grated Parmesan. Serve with focaccia and garnish with olive oil and additional grated Parmesan.

Actually, most of the rules are honored only with lip service. The good chefs borrow from all over the world.

Here:

OK. I understand the icing problem, but when it is that cold, I make rods instead of using them. I hope to have the new Ned rod built by the OAF gathering at Eagle Rock. I will show you then why the right combo is spiral wrap plus micro guides.

I am not calling you out, but I am curious why you not a fan. I have made two spiral wrapped micro guide bait cast rods and have not found any disadvantages. To the contrary, I have found the lighter over all weight and much lighter tip weight give superior "feel." Which is why I have the parts for a third such rod upstairs waiting on me.

Excellent notion! My wife made her mile high biscuits to go with some cherry wood smoked bacon.

Beefy Enchilada Casserole Source: Internet recipes tweeked and twisted by rps. Ingredients 1 pound ground chuck 1 onion diced 1 19 ounce can of mild red enchilada sauce 8 ounces shredded cheddar jack (divided) 1 can whole green chiles, drained and large diced 1 Tbs. cumin 1 Tbs. Chili powder 1 teaspoon dried oregano 1 teaspoon garlic powder or 1 minced clove of garlic 1 cup fresh salsa (may substitute mild chunky jar salsa) 18 small corn tortillas, cut in half Olive oil Salt to taste Method Preheat the oven to 350 degrees. Fry the onion, ground chuck, and garlic in olive oil. As the meat cooks add the spices and salt. When the meat is brown and the onions translucent, remove from the heat and cool. Add half the cheese, the green chiles, and the salsa to the beef and mix well. Pour ½ cup enchilada sauce into the meat mixture and blend. Coat the bottom of a 13 X 9 baking dish with the enchilada sauce. Use 6 tortillas (12 pieces) to overlap and cover the bottom of the casserole dish. Spoon half the meat mixture onto the tortilla layer. Spread the meat over the entire dish. Use six more tortillas (12 pieces) to overlap and cover the meat layer. Spread the remaining meat mixture over the tortillas and use the remaining tortillas to cover the meat layer. Pour the remaining enchilada sauce evenly over the tortilla top layer. Spread the remaining cheese over the casserole. Bake uncovered for 45 minutes to 1 hour, until bubbly and cheese begins to brown. Rest the casserole for 10 minutes before slicing. Garnish with cilantro and salsa. Ground beef and onions cooked: Layers built and ready for the oven: Plated and garnished:

During a lull in the snow this morning, I took the 4X4 to the grocery store and back. I now have supplies for tonight, tomorrow, and Monday in case this doesn't melt in time for school. The problem is: I don't know which one for tonight. Options: Red meat sauce with bucatini. Red ground beef enchilada casserole. Wieners, potatoes, and sauerkraut casserole. Decisions, decisions.

Way to go!