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Here is the ramp today.SW winds.

Thanks for all the tips everyone! Bought the stradic last week and tested it out this weekend. LOVE it... Only caught a we small rock bass and sun fish. But boy did they come up smooth!!

Wow, there seems like a rash of different boating accidents lately! Unfortunately at the cost of human lives, one weekend there was fatalities on Lake Joseph & Stoney Lakes! Deepest condolences to friends & family of the deceased! This past weekend, while we were in a tournament on the Bay of Quinte, a cruiser was refuelling at the new Trenton gas depot and there was an explosion that sent 5 people to hospital! Not sure of the severity of their injuries! See pic of sunken boat and charred pier! Hopefully, there is no more this fall!

Ok, this one that Slingfisher jr caught was pretty nice but we have moved on to Specs. Went to Blue Fox Camp north of Blind River this past June. Spectacular fishing including this brute. Already booked for next year.

There was this one in Port Colborne too. https://www.stcatharinesstandard.ca/news-story/9565750-boaters-abandon-burning-vessel-in-port-colborne-marina/ edit : looking at it again the hull design and paint looks like an old Wilker

Soft Shell Crabs are no longer sold as bait. I'm not sure if it's illegal to use them. It really wasn't fair as they just hammered them, Large and Smallmouth Bass. We had neighbours that had 6 kids all about a year apart and they would catch them here under rocks close to shore. I paid them a dime for each crawfish. Then they wanted 25 cents and I fired them little shysters. The crabs here have a blue tinge to them so I used a blue Sharpie to tune up my hardware.

When I have pizza, I don't get a bite that dosent have a piece of anchovy or olive .

Fishing smallmouth with dad back in the 60's out of Port Colborne, we would always go to one of the local clay bottomed ponds with a triangular framed , fine meshed net and pick up several dozen crawfish apiece. Don't think we ever fished them any other way, number 4 or 6 baitholder beak hook and a few splitshot ?. Now you can't do that, illegal to transport crawfish due an invasive species.

agreed...love it when it cools off but its not too cold. Lets you be in the boat all day comfortably.

Weather forecast certainly could be better! But I personally like the idea of 19 degrees better then 29... The Wife not so much!

Why do you rince the anchovies Smitty. I pour the oil into the pan on top of the garlic. The recipe sounds great but you can't call it putanesca succo. Putanesca is fast, hot and easy just like the girls of the evening when they get off their feet, or backs.

I would run 2 riggers, it’ widens your spread, offers more versatility and you can stack 4 when it’s a rigger bite. That said, it’s not at all a pain to stack with the right gear. I use Scotty’s with longline clips and it’s pretty simple, you just have to remember you stacked when you hit the up switch. You’ll want a couple of wire dipseys as well eventually!

Brian here is the recipe I use. I developed it myself and it turned out so good I had no need to change anything. My wife finds it a bit too much for the amount of capers but I'm fine with it. Amazingly all those strong flavours blend together quite well without being overpowering. You need some capers for sure, but you could always cut back on it. I use half a jar. Fresh parm is a must, it makes a big difference. I tbsp of pepper flakes has a nice tingle, two is fairly hot but still ok for me. Manitoubass2 tried it and thought it was great. Puttanesca. 1/3 cup evoo 4 cloves garlic coarsely chopped (1 small bulb in my case) 1-2 tbsp red pepper flakes I can (50g) anchovie fillets, rinsed and finely chopped 3 tbs capers, rinsed 25 pitted kalamata olives, rinsed, medium chopped. 1 540ml can diced tomatoes 1 540 ml can crushed tomatoes 4 green onions, medium chop (or onion of choice) 2 more cloves of garlic, squashed and finely chopped. (just because I wanted to add some real fresh garlic flavor at the end) 3 Tbs basil flakes Chopped mushrooms and red/green pepper (optional) Fresh grated Parm for the plate Fry anchovies, garlic and pepper flakes in oil until garlic is golden (medium heat) Add tomatoes, olives and capers and heat to light simmer. Whisk to incorporate oil. After 5-10 min add onions, basil, extra garlic and optional ingredients if using. Simmer 5 -10 minutes more and serve with desired pasta and choice of meat if using. (shrimp, fish ,sausages, chicken etc) Cheers

Lots of bulk spices you pay an arm and a leg for from McCormicks. I buy Croatian sausages there called Chevap or Chevapcici (sic). Little no skin sausages, man they are good on the BBQ. Combo's of Beef, Lamb and Pork. Traditionally served with raw green onions and a yogurt dip, we use Tzaziki. 1st had them at a stag and been eating them for the last 30 yrs. I've never found them anywhere else. You all got to try them. At the counter they sell in store made fried Pork rinds, I'll grab 6 and scarf them down before I get home and destroy all the evidence before Tich finds out. Punjabi Market has food I have never seen before. All sorts of pickled and veggies in oil, some good some bad, one jar tastes and smells like turpentine. Big world out there.

Way to go David. I have been using a Carolina Rig for Smallies with great success here on Erie for years. Wear that red Maple Leaf proudly and go smash em'.

Impressive and congrats!

Congrats David, that's impressive.

Run 4... it's a lot of fun on Temagami when the charted 140FOW becomes 18 in a boat length... LOL