CrowMan

I saw David Byrne at the Sony Centre in 2018. Great show, and somewhat political given what was going on south of the border then....similar to now. My wife and I went to a concert this Saturday at the exact same venue...now called Meridian Hall. We saw the "Life is a Carnival/Last Waltz" tour... a tribute to Robbie Robertson by a "super group" of musicians, including a couple of the Heart Breakers. Fantastic show ! However, when we booked the tickets, we didn't realize it was the same night that Tay Tay was doing her thing at Rogers Centre. The GO train ride in and out of Union from Oakville was entertaining in itself...quite the mix...Swifties decked out in their glittery regalia, Leafs and Oilers fans in Matthews and McDavid jerseys, and graying hippies still trying to squeeze into their old black t-shirts with "The Band" across the front.. Yep, Simcoe Smelt are now just a fond memory. Fortunately out in eastern Ontario come April you can still fill buckets up by Eganville 😉

Great track ! I can still remember hearing "Talking Heads: 77" for the first time as an 18 year old...listened to it 3 times in a row in my buddy's Steve smoke filled basement..

Not sure about the French, but there's definitely a Smelt run nearby in Chikanshing Creek at Killarney to the north, and at Britt on the Magnetawan to the south.

I was rummaging around in the depths of the freezer yesterday, looking for something to use for tonight's meal. I found a chunk of Bison rump that I had from last winter...it was the last piece of a care package of Bison meat that I got from a buddy in the restaurant supply business. Scrounged around the fridge, freezer and pantry, and came up with.. ..leeks, celery and parsley in the crisper drawer leftover from a previous meal ..last of the carrots from the garden ..some wild Bolete (Porcini) mushrooms that I had foraged and dried earlier in the autumn ..frozen peas and green beans from this summer's garden ..a half bag of pearl barley ..beef stock, olive oil and red wine Chop, saute, braise and simmer the above and came up with Bison, Mushroom, Vegetable and Barley soup (actually more like a stew). Definitely a free form recipe...but it turned out darn delicious !

You can use the Ontario Crown Land Atlas to locate lakes that are adjacent to Crown Land: https://search.app?link=https%3A%2F%2Fwww.ontario.ca%2Fpage%2Fcrown-land-use-policy-atlas&utm_campaign=aga&utm_source=agsadl1%2Cagsadl4%2Csh%2Fx%2Fgs%2Fm2%2F4 You can then use Fish ON-Line to find out what species are present in those lakes, along with stocking info and the regulations: https://search.app?link=https%3A%2F%2Fwww.lioapplications.lrc.gov.on.ca%2Ffishonline%2FIndex.html%3Fviewer%3DFishONLine.FishONLine%26locale%3Den-CA&utm_campaign=aga&utm_source=agsadl1%2Cagsadl4%2Csh%2Fx%2Fgs%2Fm2%2F4

My Grandfather at Arnhem, and my Uncle at Monte Cassino both lost their lives so we could live in freedom. I'll be at the Cenotaph here in town this morning to honour them and all the others that made the ultimate sacrifice.

Those look awesome...would make a great Christmas/hostess gift ! However, in my house when we open a bottle of wine, there's rarely anything left to put a stopper in it for later..🤪

Not sure if someone was attempting to scam you or not....but some of the largest fly tying factories in the world are in Kenya. Their products are found in fly fishing shops across North America.

Best time of year is yet to come...water's still warm. The big girls start coming in from Lake O at the end of this month. Book now, everyone's usually filled up right through to mid December.

I can personally attest to Doug's canned Salmon. His Pacific Chinook was absolutely delicious !! I have to say Pacific Chinook is my favourite fish to smoke...there's more than one reason it's called "King Salmon". My son regularly goes up to Iqualuit on business (he's a mining engineer) and brings back Arctic Char. It's awesome smoked or on the grill, but I still have to put Pacific Chinook at the top of my list. Has to be wild Pacific though...the Chinook from the Great Lakes is like a completely different species when it comes taste and texture.

Hopefully, we'll be restocking in June !

Look awesome ! Just a heads up... Wild Fork sells frozen wild Pacific Sockeye fillets for $13.98 a pound. A little more money (sometimes cheaper) than the farmed Atlantic Salmon and "Steelhead Trout" that you usually see in the supermarket, but a huge difference in taste. I personally find the farmed stuff flabby in texture, and not as rich in those delicious natural oils, compared to wild Salmon...especially Sockeye. The nearest Wild Fork retail store to you would be Whitby (if you're ever down that way), also stores in Oakville and Ancaster, but with a minimum $35 order they will ship free to your door.

Sounds very interesting and educational ! Even though you are releasing the fish, you still require a fishing license to capture fish using angling or non-angling methods. I know a number of anglers that never keep anything...they are strictly catch and release. That doesn't exclude them from having to purchase a license. In the regulations, there is a specific list of the species of minnows that can be legally retained to use as bait. I also do believe that once you catch a fish and put it in some type of "container" (even temporarily) that it is considered "retention" under the regulations. You certainly wouldn't legally be able to temporarily retain and photograph a species that was out of season, or out of the slot size. My advice would be to contact the OMNR and speak to an Enforcement Officer for clarification on the legalities of the activity you wish to pursue.

My Pointer, Zoe, and my granddaughter, Charlotte, grew up together. They were born 9 days apart. They're the best of buddies...and sometimes I worry more about Charlotte nipping Zoe than the other way around...lol..

Agree. The ice fishing season on my lake was 2 weeks long last winter. I have a good buddy of almost 40 years who lives in Philadelphia. We now have the winters he used to have. They used to have a brief ice fishing season down there, now none at all. The only bright side is...I don't put away the boat until almost Christmas, and Steelhead season is now much longer. Even as a skier, the season is now so short, and the conditions often terrible, that I don't get out much the last few years. We have a couple of trips planned down south this winter. It used to feel like I was missing something when we went away...not anymore.