Mitch f

Google earth could help you find one fairly easily

Nobody likes to look at hippies doing drugs (except for young naked hippie girls) but if they are clean cut and spend money they get more tolerance. It's totally not fair, I agree. Just reality. Heck, all your politicians just smile as they are stealing your wallet.

Perhaps you should contact Hagerman and Company in St. Louis, maybe they can direct you to a local Autodesk reseller in your area. These groups remain pretty tight, as you know.

Those darn golf course geese don't migrate anymore, they just leave little green cylinders all over the cart path.

Totally agree....Then all you have to do is have enough of these go-to lures that you can catch fish under virtually any conditions. This is why I usually tweak all my lures in some way. Maybe it's over-kill, maybe it helps me pass time between fishing trips, maybe it's the confidence I get because I've tried to rationally figure out the fish catching characteristic of those lures and try to make that part better.

Ha ha, Happy Thanksgiving!

I just don't like the taste of deer meat or lamb. I don't even like goat cheese. Now quail, duck and turkey are a different story

Fantastic Buck!!

That's great advice Dutch!

You could always take it a step further and don't use a brush weed guard. I pretty much only make twin wire weed guards anymore. That way you can separate the wires to form a V which protects both sides of the hook. The football head resists flipping on it's side anyway and the weed guard kind of force the jig head upright so there's a better chance of hooking the fish in the top half of the mouth. The trick is that you don't buy a weedless mold from Do-it, buy a regular mold and hack saw a thin slit where the weedguard should go. When you powder paint them you don't need to worry about heating the wires or not, doesn't matter if you do. You could even use the trick Danger Close suggested about the worm oil on the shafts of the wire. Buy Mason wire that's 7 strand stainless woven wire used more musky leaders. Make sure its about .021" diameter for lures up to 3/8 oz or so, then .025" diameter wire for heads that are heavier.

Or something appears in your closet that reads "My brother just went to KFC and all I got was this lousy T shirt"

I first read about this concept in the eighties at Lake Okeechobee where a writer claimed that the resorts in a certain part of the lake caught and released what he thought were the same trophy fish over and over causing what he said was a level of sophistication in the fish that they could only be caught with live bait. He blamed it on the guides using wild shiners caught from local feeder creeks.

Is it possible that a guide (or perhaps a high percentage of people) using live bait on a body of water has the potential to screw up the fishing with artificials? I've heard a lot of people claim this, but this seems to me to be a hard argument to make.

Hey Old Plug... in your opinion, what year did the big decline start for the Meramec river with regards to the bass fishing?

I don't eat squirrels either, but my buddy who cooks them often insists on cooking them in a pressure cooker and covering them with 2" of onions. Then, like Wayne says, wait for the meat to fall off the bone.

Agree with Dutch

Believe it or not, they claim to sell more T-Bone steaks than any other restaurant in America!

Great Fish! what fun!

Wow, a 25" walleye is one heck of a nice fish! if you can post some pictures that would be great, great story! edited to ask what the water temp was?

Remember Ness, Gold and silver is malleable, divisible, and accepted in all foreign countries! Gorilla suits are kind of a novelty item and are only worth as much as a customer (not under duress) is willing to pay for it.

Yes, it's one of those Le Creuset dutch ovens. Expensive but they are IMO the best for those type of meals.

Yes Paul, they are twin wire weedguards. You just bend them forward to tie, and then bend them back. Coming out with a new design fairly soon.

Crock pots are fantastic!

I found out thru trial and error that Oxtails need to be simmered for at LEAST 3 hours before serving. My Chinese in laws love the soup! When they visit they always want me to make it. It's really tough to find good beef in China. When you buy a steak at a restaurant in China it so thin you can see thru it...like a T-Bone from the Waffle House. If you go to a very upscale restaurant in China, you could easily pay $100 for a "normal" steak and it would be no better than a lower/middle chain restaurant steak in the USA.