rps

If you put in at Big M, Viney, or at Eagle Rock and specify upstream from there you have a lot of good water, well protected from wind issues, and you avoid most (not all) of the wake boat crap.

Your best braid to mono knot is the Crazy Alberto, I notice a little tick when it goes through the small guides, but no real problem.

My favorite source for mexican food is Rick Bayless. I own two of his books. His restaraunt is called Fontera. I have not eaten there yet, but I will. The link is to a page with his ceviche recipes for his restaraunt. http://www.rickbayless.com/recipetype/ceviche-seafood-cocktail/

There it is! The Holy Cowl everyone talks about!

Remember the old bite. Bluffs and transitions. Twin spin, slowwww rolled.

Isn't the water up here lovely? And we always have fish - but some days they will, by god, make you work for it. 36 to 39 degree water will not be 55 degree water by the 14th of March. Those coming to our little get together had better figure on that. I doubt our little get together will be a wart-a-thon. But then, I am so wrong so often I gave up counting.

Earlier, I had my head stuck someplace. I forgot to mention Danger Close. He sent me some outstanding samples.

Crystal fire line? Interesting idea. When I test run the silk I will test run that as well.

Bo's NuJigs from Cassville certainly qualify as local gear.

Believe it or not, the smallest size Shad Rap is a killer bait for large trout. The largest brown I ever had on the line hit one and still has it.

In 1972 I was out of college, just home from active duty, and starting law school. My boat was a canvas sling on an inner tube. I had a new wife and about 12 cents. I dreamed what it would be like to have a Terry like that. I have come back to look at your restoration several times. Well done.

I have read about the 2500. It seems strange that something so many have raved about stopped being made. Did you do the ceramic bearing upgrade on yours?

Tonight Nancy and I are having a mini Thanksgiving in February. This afternoon, I put together two casseroles of dressing from a bag of cornbread crumbs and a bag of bread crumbs. I used chicken stock, lots of onion, celery, and sweet peppers, plus herbs. I also made a batch of queso. Nothing is better on dressing than queso. I have butterflied a chicken and I am about to put it in to roast while the dressing bakes. While that happens I will saute some fresh spinach in garlic oil. Tonight will be wonderful and will make goodies to use in meals the rest of the week.

Amen.

Looks like a great job! I love to see restorations. Did you take pictures as you went? Did you make any modifications?

Same diameter, about, and I will find out. Silk is what everyone used until nylon.

After reading several Ned threads and mulling over this last years fishing with the Ned rod I built last winter, I decided to try something very different. I had success with the Ned but my spinning rod reminded me why I prefer baitcasting rods. Therefore the goal was to build an effective Ned baitcasting rod which will also serve as a drop shot and walleye baited jig rod. I ordered a SJ8600-MHX blank that is designated as fast action, medium light power, 6-12 line, 1/16 to 3/8 lure, 7'2" long. I also decided to make it a spiral wrap microguide using PacBay Minima guides and tip top. Last of all, I ordered white silk thread that I will not color preserve. That should cause the thread to disappear (if I am lucky) or become translucent when the epoxy goes on. When everything arrives I will put it together and put my Revo MGX on it. I sure hope this works as it would be an outstanding combination.

Hard loss. I hope most of her 94 years were good ones. My thought s are with you.

My thinking is this => While the head may be 1/16th the actual bait weight is much higher. I have not weighed a complete bait but I would guess a rigged bait is 3/16th to 1/4 ounce. That is the same weight as a CD5 or CD7 Rapala Countdown. I have thrown those on bait cast gear. You simply must load your rod and use a patient cast instead of a snap. The trick will be setting the free spool and brakes correctly ... and a vigilant thumb. Mudhole has a MHX blank, the MHX SJ8600, 7'2" rated for 6 to 12# line and 1/16th to 3/16th baits. I think I may give this a try. If it doesn't work it will make someone a great drop shot rod.

Or Broken Bow, or Tenkiller, or Bull Shoals. I think maybe you got took. As a favor I'll pay $5 each, but you have to pay the shipping.

Can't be longer than 7'2" and fit in my rod box and 6'6" would seem a solid minimum.

I like the way you think. Reading through this thread I had an idea I may try. I made a specific spinning rod for the bait and rediscovered why I do not like spinning rods and reels. Among my collection of casting reels, the finesse gem is the Revo MGX. Right now it is on the topwater rod I built for throwing my Top Dollars. In truth, I own several other reels that would work perfectly well on that rod with that bait. I think I will build a ML casting rod to throw the bait on 6 pound test coply line. I have used 4 and 6 pound test on casting reels for years while fish jerk baits for trout and never had much trouble with the line entangling the spool through the crack so that does not worry me. Blank suggestions anyone?

Tonight is a shepards pie made with fish. See the previous thread below for the recipe and a picture.

My elder daughter lives in Pawtucket, RI and is a principal at a Fall River, Mass. school. Her pictures are as intimidating as those you posted. She tells me the real problem is that the piles of plowed snow are now so high no equipment exists to pile it higher.

Some people shy away from cooking in any way other than frying or opening cans. My mother was one of those. Through a peculiar circumstance (those of you who read my posts know I love to tell anecdotes, but in this case I will not bore you) I cooked for the family my junior year of high school and my great aunt sat in a chair in the kitchen and told me what to do. That is when I caught the bug for cooking for others. I just put a traditional dish in the slow cooker and will share the recipe with you. You will notice I do a few things you may not recognize, but trust me, they are worth it. Not Your Mother's Pot Roast This is my variation on a number of excellent pot roast recipes running around on the web. Serves 4. Ingredients: 2.5 pounds boneless chuck roast 12 pearl onions, peeled (see below) 6 two inch button mushrooms, quartered 2 carrots, peeled and cut into bite size pieces 4 peeled cloves of garlic 1 Tablespoon olive oil 1 cup dry red wine 1 tablespoon sundried tomato paste 2 cups beef stock 2 four inch sprigs of rosemary 2 large sprigs thyme salt and pepper Method: Cut the root end off the pearl onions. Bring 4 cups of water to a boil. Drop the onions in the boiling water for 10 seconds. Drain the water from the onions. When they are cool enough to handle, squeeze the onion out of its skin by squeezing the top end. Set the peeled onions aside. Heavily salt and pepper the pot roast. Heat the olive oil to smoke point in a fry pan. Brown the roast to dark brown on all sides in the hot oil. Remove it and reduce the heat. Put the pearl onions and carrots in the pan and cook until brown edges begin to show. Remove the onions and carrots from the pan. Add the wine and scrape all the fond from the bottom of the pan. Reduce the wine by half and add the tomato paste and garlic. Cook an additional minute then add the beef stock. Bring the mixture to the boil. In the bottom of the slow cooker ceramic, lay down the herb sprigs. Place the carrots and onions over the herbs. Put the roast on top of the vegetables. Arrange the mushrooms around the meat. Pour the wine/stock mixture over the beef until the liquid is 1/2 to 3/4 up the side of the beef. Cook the roast on low for 4 to 7 hours. You want the roast to reach fall apart stage. Serve over simple smashed red skin potatoes with cream and butter. Garnish with snipped chives. The pictures are from a fb post from last year.