ness

Apparently it was a parasite. Scary story.

Every one of the streams looks excellent. Great write up too. I sure look forward to these installments.

Very nice. I don't know that I've ever had a fig. Jalapeno corn fritters sounds great too. Love the Hatch chiles -- they're showing up in stores around here too. What's gonna become of them in BilletHeadville??

Not me.

This click-click-click world we're in is making thoughtful writing and reading obsolete, not to mention THINKING. I submit our choices for president as Exhibit A in support of that theory. We're all getting to be dumb as bricks. Show me anyone under the age of 30 that can find an address without a phone and I'll retract that.

Ok, ok. Let her know we can do better than Waffle House!!

Why thank you. I work out.

You dog. Shoulda called. She's in my dawg house now...with Chief who had lunch about 500 yards from my house with fellow OAFer KCRIVERAT and didn't call. I woulda put on some pants!!

Ahh, life is good here at stately ness manor ?

My culinary endeavors will be more modest while I payoff the large debt incurred from redoing my deck in mahogany. Thanks 'D

All this whiskey talk makes me want to put on my pants and go to the liquor store.

Had to look that one up. Why would anyone do that to three wonderful ingredients??? It's like Harvey Walbangers and Slow Comfortable Screws -- it's all about the 'clever' name.

^Yup.

We should both befriend rps. Sound like he can afford it

Just Googled and Red Breast 21 is £154 a bottle. I'm not gonna go to the trouble of figuring out what that is in $

For me, Southern Comfort was high school, Yukon Jack was college. Funny how that stuff sticks with you.

You owe me a keyboard.

I think the fly rod brings you up a notch or two. Exception to the rule granted

Speaking of pricing -- it's kinda getting nuts. Of course, the Scotches have long had the big prices on the higher end stuff. What little of that I've tried didn't sway me. Laphroig almost single-handedly turned me off of the entire category for good. Just like two separate mishaps with Southern Comfort and Yukon Jack forever turned me off of the sickeningly-sweet whatever whiskey category many years ago. (Even the sight of a bottle of either of those will make me queasy). So now there are all the craft distillers popping up and they want/need a premium price. Then there's the single barrel, single malt, special mash bill, sherry cask aged, long-aged whatevers. And the stick-a-name-on-it whiskies like Thomas Jefferson and Jesse James. I'm too cheap for that, and I won't fall for a fancy label or buy something with a cute name or a phony-sounding backstory (i.e., Templeton, which is distilled in bulk in Indiana at the same distillery that makes McCormick vodka, and a bunch of other stuff for other labels). I get by with Bulleit, Dickel, Dickle Rye, Bushmills, Jameson, and occasionally Maker's Mark. And it would take me a couple years to work my way through that list

Looks like they had a meeting last night. Hope somebody here can fill us in on the discussion. It's certainly a big unknown. I'm generally in favor of removing old, obsolete dams too. But we're not talking about impeding a salmon run here. And I agree they can't or shouldn't try to remove every single danger from the water. Except maybe that root wad/sweeper just below the the put in at Kelly. We've got two man made ecosystems that have a great deal of appeal as they are. Upsetting the balance could conceivably spoil one or both. Haven't been down as far as Dawt in probably 15 years. It was ugly then. I always thought it served to separate the rough fish fishermen below from the more refined trout fishermen above. Kinda like Trump Wall will do at our southern border.

And my choice of bread. He's clearly the result of poor breeding. It was my first BLT of the season, and I had to buy all the ingredients. Sniffle. Roma 'Cottage Bread', for the record. It's essentially Wonderbread with a dusting of flour on top. And, pre-cooked microwave Hormel Black Label bacon. Farmer's market mater (not that flavorful), light mayo and green leaf lettuce. It went together quick and tasted good. Got a feeling there wasn't much to talk about dinner-wise at the D household. Probably too busy polishing the deck the make something

dupe

Tried to come up with a clever response. All I've got is 'bite me'.

I'm the opposite -- just don't like most scotch. Although I was at a gathering a couple months ago and a guy told me about non-peated scotch and gave me a sample. I think it was Macallan's. It was ok, but I wouldn't get it. Bourbon the fave -- I like Bulleit, then Irish -- I like Jameson's a little better than Bushmill's.