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Been a bit busy on the vise . Kid wanted some yarnies and single eggs Then wanted some balanced jigs for under the float Thought I would play with some rabbit hair balanced ice jigs for perch.

Finished the 2020 fishing season at home mostly isolating and sick with "muskie fever!" September & October generally make up my year for big ski opportunities and I certainly look forward to each fall for any and every chance at chasing them. Building on past experiences, researching, experimenting, persistence and keeping up your confidence are many of the things one needs to do in order to improve with any species, but muskies certainly take that up a level. Anyways, this morning found time to put together a quick photo recap on my site. If interested... Click on title "Mooskie Lockdown" below. MOOSKIE LOCKDOWN Thanks for reading.. Bunk.

These won't work, I'll PM you my address.

I like those Brian, what size are they?

It's not a waste............😉

I drink beer. LOL

Yup ham @1.88 lb. Bought this morning at 8 am,in oven at 8:30. LOL The sheets are fresh pasta you can buy. https://www.olivieri.ca/en/product/olivieri-lasagna-sheets

Floater if you want to try canning carrots again I highly recommend you try making dilled carrots. They stay crunchy for years, have great dill flavour and are also great with a hot pepper or two in the jar. They turn out best using baby carrots but I've used full sized ones too cut into spears. Easy to make as well and the recipe is per jar so you can make as many as you want at a time. Here's the recipe from the Jean Pare Company's Coming preserves book. Dilled carrots- double recipe for quart jars head of dill, 1 per pint (more if you like) small clove of garlic, 1 per pint (I use way more lol) baby carrots or large ones cut into fingers, to fill 1 pint Hot peppers 1 per pint, two for quarts pickling salt, 1 Tbsp. per pint 1/3 cup boiling white vinegar per pint Boiling water, to fill jar In a bottom of a hot sterilized pint jar, place head of dill and garlic. Fill with carrot sticks to within 1 inch of the top. Measure salt over carrots . Add vinegar. Fill with water to within 1/2 inch of top. Place sterilized metal lid on jar and screw metal band on finger tight only. Process in a boiling bath for 20 minutes Let stand 6 weeks before serving.

Oh forgot,just pulled out a ham from the oven . That will be this weeks dinners. Ham and eggs,westerns, quiche, and sandwiches for lunch .LOL

That looks awesome buddy . I too was busy yesterday making lasagna roll ups. Very delicious. Cook down fresh spinich Then roast some peppers Spinach cooled off for chopping up Fry up some beast Fill bowl with ricotta,fresh mozzarella and parm. Add peppers,spinach,peppers and beast . Mix and layer on pasta sheets . Roll up and place in pan. cover with cheese and sauce. Cover with tin foil, bake for 35 min at 375 . Pull,remove tin foil and bake for another 10 min. This morning started a nice hearty soup of smoked turkey leg and lots of veggies . .

Thanks fellas Tied with barbells this morning. Like how they look like they are feeding . I tied the barbells on the front instead of the classic way of on the shank like a clouser . This bow of hologram will last me a long time . Well there were 2 to a pack for a $1.50 .

Try and source an older vented RV heater. The radiant kind with no fan. Quiet and use nothing for power. I have an old pop-up camper I'm making into a fish hut. Not sure if there's a heater in it but I have an older vented heater with a chimney I can use as well. Either one would work well in your situation. Scope out some auto salvage yards and see if you can source one.

I made another big pot of Seafood Chowder yesterday afternoon. I omitted the Cream this time, it included, Scallops, Shrimp, Calamari, Crab and Mussels. Super Delish!

Nice work Brian.

Those are really nice

Sounds just like most new 4 strokes to me with a new ECO paint job...

I'd like to see under that engine cover. Did anyone else think it was a little bit noisy for an electric motor?

Really nice ones!

Nice i wish I could do that, I tried but no talent

That takes patience that I just don't have any more. NICE WORK AND THE BONUS IS THAT IT'S FOR YOUR KID! Good job. Dan.

Nice work Brian.

Yes, I use salt port, and don't add the salt. I also add onion and sometimes a clove or two of garlic. Depends what I plan to do with it, or who I'm giving it to lol S.

Yes, I have canned moose, deer, goose, etc etc etc for decades. They call it canning even though we use Mason jars. But in Newfoundland (and probably other places) they do call it (quite properly) bottled moose. Take raw moose, trim off fat and gristle, and cut it into cubes or chunks about 3/4". Smaller works fine, bigger not so much. Season it with your favourite seasonings - always seasoning salt and garlic, then whatever tickles your fancy. About a heaping tablespoon of raw onion is quite good. If you put onion in the jar, put it about half-way down in the meat. Pack the seasoned meat into clean Mason jars, probably 250 ml but possibly 500 ml or even 1 litre, but a litre of bottled moose is a hell of a lot of meat. Pack it in quite tightly to within about half an inch of the top, add a quarter teaspoon of seasoned salt on top, wipe the jar rims, and top with hot sealing lids. Tighten the sealing rings down snug but not over-tight. Process in a pressure canner for 90 minutes at 10 pounds pressure, and allow the pressure to drop to zero before opening the canner. Use jar tongs to remove the jars from the hot water, and place on a cookie sheet or similar, on a heat-proof surface, and allow them to cool. The lids should "pop" when they seal. Allow to cool completely and check that all of the jars did seal. If you have one that did not seal, put it in the fridge and eat it within a week or so. Take the sealed jars, tighten the sealing rings securely, and store in your pantry. It will keep for several years with no change in quality. This is the standard way to pressure can red meat. It sounds like the OP got some that was done in a hot pack, with liquid. DIFFERENT process entirely, starting with hot product and hot jars, but fill and process the same way. Doug

Used to have an evinrude 115 fict injection. Never had so many issues with a motor. Made the switch to Yamaha and never looked back. So , no

I wouldn’t buy an evinrude even before they went out of business...there’s a reason they did

The only grocery store in the area burned down last night so if you travel in that area you'll need to make other arrangements. Really sad to see this sorta thing happen. https://kawarthanow.com/2020/12/05/sayers-food-in-apsley-suffers-major-fire-early-saturday-morning/

The owners are family of childhood friends of my brother and myself. Our friends just lost their Dad to cancer a few weeks back, now this, been a very tough go for the family.