ness

I wish he’d post all his rules somewhere. It’s hard to keep up!

I read the recipe you posted. Your bastardization of authentic Turkey Slop is more offensive to this culinary community than calling someone a dickhead. 😄😄😄

I don’t think a 😄 cancels out a stfu 😄

I'd like some deets please.

I don't know who you've got naming your recipes, but they need to be reassigned

Cool find! I gotta ask -- fly rod?

I thought the otters ate all the MO trout

Having one right now but with Budweiser!

We love seafood. Put in an order with Lobstergram based on my sister's recommendation. Got a couple lobster tails and some king crab legs. Lobster on New Year’s Eve with twice-baked potato and some bubbly: Crab legs tonight with some parsley potatoes and beans:

Those rolls look fantastic!

My gawd I hope those are nuts not corn 😄

You got the joke!

Well your salmon patties sounded like s#%t to me, but I had the class to not say anything 😄

Chicago deep dish style pizza tonight. Dough is 80/20 AP and semolina flour blend with butter and oil. Also salt, sugar and yeast. Not at all like a regular pizza dough —lotsa fat. Built upside down: crust, cheese, sausage then tomatoes. Whole milk mozz, dollops of Italian sausage, and crushed tomatoes that were drained for a few minutes. A little grated Parmesan on top. Crust in 9 inch cake pan with about 8 ounces cheese: Finished product: Tomatoes needed to be drained a bit longer—it was a bit wet . but still very good. B+

Yeah, but you've got glasses.

Things do adapt and change over time. It's why you don't look like this

If you read his post you'll see he wasn't too successful and changing flies a lot, including to the same setup the guide was kicking butt on. So my point is worry more about the presentation and less about the fly. Partly just fishing style differences I suppose. Carry on.

I think you know what I meant. Changing flies constantly is a waste of time.

I'd recommend a few things: 1. Just pick a decent fly and stick with it. Then stick with it some more. It's usually going to be more about how you present the fly than having the exact right fly. You'll drive yourself nuts, burn through tippet and generally waste time constantly changing flies. Keep that fly in/on the water. 2. Work on getting a good drift (with that ONE fly you're using ). The fly must be moving along at the same rate as the current or it's just not gonna happen as often. On the surface you can see what's going on. Pick a speck of foam or something else to use as a reference point and keep your fly moving along with it by carefully mending the line/leader on the water up or down. For subsurface, an indicator will be a big help. 3. I almost always use an indicator in faster/deeper water. I like the foam indicators with toothpicks because they can be easily adjusted up and down along the leader, or added and taken off. For subsurface you'll generally need to be very near or even bumping the bottom. Add enough split shot and adjust your indicator to get you down there in your target lane. Occasional hesitations as the fly ticks off the bottom are a good sign. Most of the time the fly is moving slower than the water at the surface either because it's ticking along but also because water near the bottom is flowing slower due to friction with the rocks. Adjust with upstream mends as needed so you're not dragging the fly downstream too fast.

Love a splash of Irish cream in coffee. Got a new one for Christmas. This stuff is really good: Like this local brewery that specializes in German beers. No silly names, just beer style. This is a pretty good one:

Had a few scallops in the freezer. Did them quickly, then had a shrimp cocktail and tossed salad.

Food memories can be some of our strongest. My dad always raved about his Aunt Gertie's mincemeat pie. No other mincemeat pie came close. She died in 1957, and he died in 2004. Lot's of food I remember and associate with family and friends: Mom's beef stew and her vegetable beef soup; that fruitcake with bourbon my dad got a few years in a row; Grandma Vi's pancakes, wilted lettuce, and her strawberry rhubarb, raisin cream and custard pies; Aunt Mary's grape leaves with labneh; Aunt Jo's fried chicken; Aunt Maraland's hot cheese dip. Mr. Galvin's hamburgers; Sandra's baklava (no office Christmas party this year, no baklava). I think I've planted a bit of a seed too. ness 2.3 remembers me making Bierocks 'every Sunday', 2.1 loves Guinness beef stew. 2.2, who's had stomach issues off-and-on his whole life, has a very short list. It includes spaghetti with regular Prego and meat balls. He feels the need to ask, 'Did you add anything else to this, Dad?' before he eats. He also loves pumpkin pie. 'This isn't sweet potato pie is it???'. Nope, pumpkin recipe is right off the can.

They certainly haven't been sharp the last several games. Mahomes has made a few ill-advised throws; some bit us, some didn't. Losing #25 was a tough break. Front line is beat up. Defense is looking better. Glad Butker has his head right now -- that may be the difference. Hope to see backups get some work and starters get rested on Sunday.