BilletHead

They die with the first cold snap. Does not even have to frost. Very cold sensitive. As long as this global warming thing doesn't keep up I think we will be OK. Been using this plant for years. BilletHead

Natives need to be limited just like other game fish to sustain at healthy levels. Non native rough fish give them heck! BilletHead

Still going crazy here in BilletHeadVille garden wise, Trying something a bit different in the bed where our cucumbers are. Had a fellow tell me this works. i can see how it might. Have four hills of cucumbers. Made little ladders out of fencing for the vines to climb onto a section of cattle panel. When they hit the panel I will train to vine all over it. Panel at an angle and your cucumbers are supposed to hang straight down. Easy to find and easy to pick, One of the many flower patches in bloom. Mostly natives in here but the Mrs. did slip in some blackberry lilies. I put in pale purple coneflowers, coreopsis, butterfly milkweed and Shasta daisies, In the water garden we put in a few small water lettuce plants. Once they establish they multiply quickly. Every couple of days we do a purge. Like to cover half the open water for shade that the fish like. So if anyone wants some we have some for free. May be in Springfield in a couple of weeks and if you are not hard to find we may deliver, We have another black tub like the one here across the fence. Once the deer find it they feast. Funny watching them grazing and munching the stuff, BilletHead

Your the Man John! BilletHead

Wow John that is a big one. While it is neat you have a target for your fish arrows I feel just lik e the invasive introduced common carp this species does not belong here messing with the ecosystem. Congrads to you and your boy teaming up on the fish. Kill a truckload more if you find them but in all actuality I hope you don't find any more. Just like other introduced critters looks like the cat is out of the bag , BilletHead

Man it is hot and cooking in the house is the pits, We had a couple things going today. In the freezer we had five sets of wild turkey thighs, wings and legs plus a sixth set of just wings. No part of the turkey gets wasted in BilletHeadVille. We mostly use the shredded meat for carnitas. We cook it in the pot seasoned this way but the meat can be used many ways other than that. In the two pots, yes two pots to start until the meat begins to cook down and loosen up then we got it all in one vessel. One pot seasoned up and ready to go, The only time this was in the house was for the initial heat up , Then to a couple outside burners to simmer from just before 7 am until a bit after noon, When col enough to handle we stripped the meat off the bones and netted three, gallon zip lock bags of meat packed tight. Tomorrow I will portion out in smaller bags and vacuum sealed. Did save a couple containers of the broth, there will be turkey and noodles over mashed taters in our future. There will be a pretty good kick in that meal but a good one. Then it came time to cook for the main meal for the day. Yesterday while in the waiting room for the Mrs. Oncologist appointment I found a quick video on vegetable fried rice. I mean a quick video sped up only showing the ingredients but not the proportions. We picked up all the stuff thinking we could wing it and wing it we did. Good stuff right here, Mushrooms, peas, peppers, broccoli, onions, garlic, ginger, soy sauce, sesame oil, eggs, green onions, sesame seeds and raw cashews and of course cooked rice. I ate a pile as did the Mrs. Enough left there will be another meal for each of us. Could be some meat added from the leftover protein from yesterdays Banh Mi .

Thanks buddy, Got it pretty well made and when I don't have her along I have you to fetch them for me 😀. BilletHead

Yes same from here in BilletHeadVille, More prayers and good thoughts for your bride and whole family involved, BilletHead

I am kind of in the same boat as you (pun intended). I run two boats and use a quick disconnect so I can transfer trolling motors back and forth. My two boats are not large and i am not going into the type of waters where I need the larger motor. I run two batteries and in one boat have a place for a third but that is my jet and I want to keep it as light as possible. I want to as you say pull the trigger on the terrova but funds will not let me at this time. So to answer your question if you are running a smaller TM and you are happy you should be happy with the 12 volt system. I am. The other part I am not hearing too much complaining about the newer models. I hope someone will chime in about this part, BilletHead

Some people look in the clouds and some of us rocks. Guess that says we are more grounded . BilletHead

looks more like a rhino a poacher has dehorned to the BilletHead. The shadow made a pretty good looking eye where the sun made it in, BilletHead

I hear you bud, Same thing here but you know there are times we out fish the gear guys. Temperate bass in thin water comes to mind right off the bat , BilletHead

Nice and a set of dinnerware here and on the East Coast, BilletHead

All thawed and there will be a big pot of meat consisting of thighs, legs and wings with herbs and spices getting happy in BilletHeadVille tomorrow! BilletHead

That is pretty sad to be gooseless. Maybe we can fix that sometime , BilletHead

Another good one Drew and on the long rod to boot! Thanks man, BilletHead

Way to go Livie on your catches our friend! You big bully, BilletHead

Today it was Banh mi sandwich the BilletHead style, Started off making a marinade for the thin sliced meat. What kind of meat you ask? I will say it is Canada goose . Marinade consisted of fish sauce, sugar, minced shallot, minced garlic, black pepper and some minced serrano peppers. The thin sliced meat put into the marinade overnight. In our case 20 hours. I fired up the grill and when coals white hot put on some white oak splits. Meat in a basket and onto the coals, As I quickly grilled the meat the Mrs. prepped the other ingredients. In our version it was pickled daikon radishes, pickled carrots, cilantro, lettuce, cooked in a skillet thin sliced shallots and a siracha mayo blend. All of this on a French bread bun, Endless possibilities of a sammich like this but the marinade for the meat is the secret we think. More about Banh mi, https://en.wikipedia.org/wiki/Bánh_mì BilletHead

I don't think you have stirred anything up Bill but a great discussion and some history I did not know anything about. As a matter of a fact we found one of the turner jigs in the brush at Bennett a year or so ago. I am trying to find it. This discussion has also brought out many questions on how to replicate or try to replicate this hot jig. Who knows what will become of this thread and the jigs it is already producing. Debate is healthy and sharpens the swords as we rattle them together! I can see me sitting down at the vice soon for my spin on this jig. Everyone can bash me then :), BilletHead

Those look really nice Duane. My money in a bet will be on your tie. Can we have a fish off? :). BilletHead

Oh one of those reverse physocology deals. That poor fish got displaced twice.😀, BilletHead

Have ate the first three on the list😄. BilletHead

Eat enough of those and if you fall into the lake you will float. BilletHead

That is one of those infamous endangered Styrofoam psychodelic Shrooms!

No way it has had one of those stinkin green fish in the live well. That nixed the deal right off.. I suppose you transplanted that bass a long ways from where you caught it? Tell the truth brother. 😁 BilletHead