BilletHead

Just to let you know Ness I am booking trophy Chanterelle hunts, BilletHead

A tisket a tasket look what's in Mrs. BilletHead's basket! Eight pounds right there, And all cleaned up, dehydrator is full and will be eating for the next few days! BilletHead

That was real smooth Phil! Very good, BilletHead

Not sure when the season is ness, maybe we are poaching? I would venture to say we are way over our possession after todays hunt BilletHead

Oh I see how you are, a little biased of the color of your bass. I know black bass are just a big sunfish and you are more of a temperate kind of guy not to be confused with not having a temper. By the way I should of went frogging and not did what I did this morning. You were right on that call, BilletHead

Wrench eats bass! I know where he lives. Just let us know when and the Mrs. and I will bring tarter sauce. Tomatoes too from the garden. Sadie will keep Orion busy or would it be the other way around? BilletHead

MoPanfisher I sent you a PM, BilletHead

Todays feast, gosh I hope the plating is ok with everyone? The last batch of cubanelles stuffed were good but these were better. Much better! Stuffed again with Italian sausage but this time store sausage that had some fat in it. We know fat has flavor and more moist not lean like the goose sausage before. Mrs. BilletHead cooked and cooled the sausage before her work day, mixed the meat with sauce, stuffed the peppers and gave them a generous topping grating of pecorino Romano cheese. (I had seen on a cooking show this cheese, kind of expensive but worth it). In the fridge this went for the day. All I had to do was put this in the Bradley smoker before she got home from work. I take orders well and got my assignment done. She got home with dinner cooked, did some skillet baguette garlic toast and plated it up. The cheese absorbed the smoke, peppers hot and cooked but still crispy to the bite. Me and my belly are soooooo happy right now. Also smoked some assorted peppers from the garden for future cooking. Did not get a finished photo of the peppers but take my word for it they are nice smoky spicy, BilletHead

Well la te da, da Birdwatcher. I have red snapper and sheepshead and triggerfish nanny , nanny boo, boo Ok send your Red Drum north my way. I will trade you goose Ha Buddy take that! BilletHead

It is a scary thought but they walk among us, Glad you helped Bill, BilletHead

Welcome Jenny O, You will learn much here. Take what Ness and Fishingwrench tell you very carefully. I know them both so if you have any questions about them just ask me or Mrs. BilletHead Again Welcome and begin to learn, BilletHead

You did good! Just wish my bread wasn't squished, Dang there I go again getting too serious, BilletHead

Hey Chief you are taking this too serious. Like some do with there method of fishing, the Ned, jig and pig, worm, bait, Fly fishing, snagging, species to catch, what fish is allowed to eat and which one is not. Isn't it good to know some of us can multi task and fish and cook too? Give praise where praise is due? BilletHead who loves the one he's with

Hey that will work Ness! Like that great Crosby, Stills, Nash and Young song "Love The one Your With" Ha I bet that will stick in some of your brains. I know it is stuck in mine right now. BilletHead

Ha Don't know what happened. It did not make it taste any different. Guess I need a professional to plate the goods before the shot. BilletHead

Well photo says it all with tomatoes from the garden, BilletHead

Big old Black Krim Ness, There is a couple of Celebrity and the yellow is a Sunny Boy. I almost just made me a mater sandwich for lunch today. Instead I had a big quarter slice of Chocolate cream pie we got from the farmers market Saturday. My Bad BilletHead

Yep just like Mopanfisher said. Boil in the shrimp/seafood seasoning and dip in cocktail sauce. Another way to use it is make scampi and use drum fillets instead of shrimp. I have used bass and crappie for that too. I had at onetime a bow fishing book that had a recipe where you season and broil it, dip in melted butter and eat (lobster imposter it was called) Wish I knew where this book was now! BilletHead

Well the tomatoes are coming in! Will have BLT's for the first time this season, BilletHead

Not just when but where? Wrench we would feed ya only if you got destitute or something along those lines I am not sure I could do even a partial like Joe D. Nice hens there Chief! BilletHead

Bought a pork loin. Sliced some, pounded them and had tenderloin sandwiches yesterday with sliced tomatoes from the garden, yes fresh from the garden. Been pacing the yard daily waiting for some to turn red and turn they finally did. Now to today. Sliced more steak sized and marinated like I did the last chops in the assorted peppers. This time on the grill to mark up and then to indirect heat to finish. Off at 145 degrees to rest. Had corn on the cob from the farmers market and garlic rosemary fries. Real tasty meal. I was afraid the loin steaks would be dry but really not too bad and great flavor. BilletHead

That is so neat, you can avoid the ticks and chiggers that way! BilletHead

Getting ready for our trip in August, Buzzballs and Spruce moths, BilletHead

They are out there. Got a friend who has found 7lbs in the St. Louis area in the last two days. Please be sure and positively id your haul. BilletHead

I'm here RPS, more folks here than on the garden thread, BilletHead who had a whopper junior and small fries tonight.