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It certainly is a 59 Chevy, we had one when I was a kid, a station wagon. Back seat faced traffic, no one ever flew out the rear window, plus no seat belts. How did we ever survive.

Who said anything about the guy rewiring his boat for 24V? We're talking trolling motors here. Some guys mentioned he'd be better off running a 24V setup, vs a 12V setup. But, as the OP stated, that's not in the cards so he'll be simply increasing the capacity of his 12V setup by adding an additional battery.

Have a look at this vid on a shrimp creole recipe. The guy in the vid is a bit annoying but the recipe is great. I followed the recipe as closely as I could. There's no such thing (that I found here) as holy trinity veg in the frozen section at the grocery store. So I used fresh onion, celery, and bell peppers and lightly sautéed them just to soften. I did have some of this on hand. It's a great seasoning, that is good in seafood, beef, chicken, and pork. I made up a batch of burger patties with it and they were a big hit around the BBQ. It has a nice little bit of heat to it, just to the point of knowing there's a spice there, but allows the flavor of all the ingredients to come through. Anyway, give the recipe a try. My wife said it was restaurant quality. She rarely ever complements one of my "different" recipes. Dan.

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To say that I am "hooked" (see what I did there! LOL) on these Boneless Blade Roast might be a bit of an understatement! Cooked up another for Sunday's dinner. Again, 72 hours in the Sous Vide at 133F. I took it directly from the freezer, added kosher salt, black pepper and instant coffee to the bag and vacuum sealed. it then went right into the drink. After the 72 hours, I took it out of the bag, dried the roast with paper towels and put on another layer of slat and pepper. From there, onto the side burner on the Napoleon for 30 seconds per side. A quick ten minute rest and sliced again the grain. Note the dark "crust" a result of both the instant coffee as well as the high heat from the side burner. What you see on the cutting board is what was left of the roast after dinner. Tonight, we are having home made French Onion soup and roast beef sandwiches with melted swiss and au jou for dipping. Unfortunately this is the last of the blade roast I scored on sale... HH

Well, if you insist on being obstreperous, WHAT PART OF SPLAKE DON'T YOU UNDERSTAND? Maybe if you can't tell a splake from a walleye, even with an identification of the fish in question, your not having "seen a distressed fish" tells you that you need to have your eyes checked. And for your further edification, the bait was not petrified. We also caught lake trout in Loughborough Lake with big heads and skinny bodies back ten or twelve years ago when the smelt population crashed, that had undigested bits of plastic baits in their stomachs and intestines, and APPARENTLY blocking their digestive tracts. I am not a fisheries biologist, I am an angler that takes note of unusual things when I catch and/or clean fish. BTW please note that I EAT fish, quite a bit in fact, and resent your inference that I or the other folks posting on here, are members of the extremist animal rights organization you name.