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Went out for a few hours and conditions were ideal for seeing pike chase and hit.. I went 9 for 11 in a little over 3 hours.. biggest was 31". All caught on a beat up Doctor spoon..

Hope I have this in the correct forum: Not sure if anyone here uses this old ramp in the village of Gores Landing but the township has decided to close the ramp from 5pm Fridays until Monday at 8am. (or Tues on long weekends). They have it locked down with a large chain and padlock. Didn't want to see anyone driving out this way only to be disappointed when they got here.

The virus is very odd. It shuts down hunger and thirst for days. I’m forcing myself to eat and drink. Otherwise I’d be in real trouble. Breathing is good. Try to get the vaccine everyone.

Independent Grocers around here often carry them. They come in a small tub.

Some Peavey stores aka TSC carry them.

While admittedly not much of a photo, it still makes me smile knowing how much enjoyment I will get out of these over the next year. Those logs would represent 5 lbs of wild leek (ramps) compound butter. They will be each be frozen and then vacuum sealed,, Went out back of the house the other evening on the concession allowance and picked around 4lbs without leaves in maybe 40 minutes. They're fully mature and easy to pick right now, some leaves are already turning yellow. I had already bought 4 extra pounds of butter a few weeks back when they were on sale so I was prepared. The ratio I use is 1 1/2 lb of trimmed and cleaned bulbs with some stem still attached to 4 lb butter. This year I went with plenty of fresh picked and snipped chives added in, normally I like thyme added but it got missed in the one half batch I meant to add it to. First year I made it I added lemon zest and fresh juice to one half batch following a recipe. That was a mistake, it was great for using with fish and seafood, but for just about any other use I don't want a lemon flavour, and I use it for many different things. It enhances every dish I use it with from sandwiches to garlic bread to an amazing roux for cheese sauce and cream soups, to slicing off a disk to top off a steak to fried eggs to taters anyway you want them. Roasting a whole bird, slide the butter under the skin around the breasts. Anyway you get the idea hehe. I'm a big fan ever since I started doing it. What I also love is that it's the closest thing I've ever found that retains the original fresh picked and eaten raw flavour that I value the most. I haven't even pickled any for a while now but I'm due to do up a small batch as I've still got one pick left do to do on some property up the road I've had permission on for the last 20 years. Pretty sweet deal I landed when I moved out here with leeks growing all around my wee 1 acre bit of lanark property. Oh yea, the photo hehe. For sure I'm smiling, knowing I have a new fresh batch this year. Cheers

My best fall tip is switching from jigs to vertical jigging spoons. It's been a trip saver.