bigugli

I value my fingers too much Mind you AK is taking a severe beating at this very moment. The life is literally draining right out of him

You are so busy you forget to take pics. We were up on one of the small iced up marinas today. Started off slow, but when they suddenly turned on I could not keep up with the 2 rods. 30-40 dinks and enough for a generous supper before I called it a day. But it is only a tall tale without fish porn so I went out and built me a school

They did years back with associate memberships. The result was that some branches became cheap nightclub/bars on the weekend. Full membership is still available to all Reg Forces, the children of Vets, and reservists who took an active tour. My uncle Bob was one of the Old Sweats who actually survived the 5 years in the trenches and lived to his 90's. He would never go to the legion. He did not want the added reminders. He only talked about it a couple of times when I was in the Reserves. Passing on a few tips for 'getting on' in the service. Won't be long before the memory of the "Old Sweats" is lost and the last of the WWII Vets are gone.

So I gather that the plan is to make spot trapping a daily ritual until it is too late?

Well done Cliff.

Looks like you all had a blast.

Best way to store it is to keep it coiled and dry. A cheap tin electrical spool, or a hose reel,works great for coiling. How you store it dry depends on the boat.

Good to hear all went well.

For Cliff Straight from page 20 of the 5 Roses bible ( with modification) 2 cups boiling water, 1/4 cup sugar 1 cup quaker oats , 2 tsp salt 1 pkg dry yeast , 1 heap tbsp margerine/butter 1 tsp sugar , 5+ cups all purpose flour 1/2 cup lukewarm water , 1/2 cup corn syrup Pour boiling water over oats , stand for 1/2 hr. Mix tsp sugar in lukewarm water, sprinkle in yeast, let stand 10 minutes. While oats are still warm add syrup, sugar, salt, butter and blend well. Stir in dissolved yeast. Add enough flour to make a soft dough. Turn out onto the boardand knead til smooth and elastic, but don't overwork the dough. Place dough ball in greased bowl and turn to grease top. Cover and let rise in a warm place until double. Punch down and knead for 2 minutes. Divide in 1/2 and plce in 2 well greased loaf pans and allow dough to double. bake in 400F oven 45 mins. appx. I use the poke test with a bamboo skewer to make sure she's done inside. To solo: the kids would have a blast.

Good thing he didn't take many beer breaks.

No problem with timing. Start her steak 15 minutes earlier. Once it is black outside/grey inside, put the rest of the steaks on for 1 minute a side for regular steaks, 2 minutes for the 2x6 slabs we had last night.

The problem with the worms, or any other item exported across the border is easy to explain. Any meat, plants, live goods, are supposed to be inspected prior to crossing the border. I certify, as a crop inspector, that the goods are, to the best of my knowledge, free of pests or disease. Government agencies occasionaly spotcheck such shipments to "ensure" compliance. If my shipment is rejected by a customer, I cannot simply bring it back. I need to have it reinspected. There is no way for me, or the border services, to know that the load has not been contaminated or cross-infected in its travels. It is cheaper for me to send the load to a landfill. In the United States it even gets more complex with state regulated rules of export, import, quarantine laws and border disputes. California is like an armed camp when it comes to live goods. Florida requires all trucks and campers enter there inspection stations as they search for contraband food. If you caught a L Erie walleye in Pa it is illegal to bring it across the state line into NY, unless they have lifted the VHS export ban issued a few years back.

Got a pike there last month on my set line.

Wifey gets too worried about me being on the ice at night. Here's brekkie:

Jigging for smelts with part of my OFC family. In the evening, made a gorgeous grilled steak dinner ( Well, gorgeous for the son and I. Wifey likes her steak cooked til it is shoeleather )

If your cooking starts to smell like old Lappi cheese, its time to Run Awayyyyy

Funny, but I just finished cleaning up after the carnage in my kitchen. (but I had to cook supper first) It's a good thing I let Cliff take the lion's share home tonight. 250 in a little more than 2 hours. It will take this back a few days to rest up Being bent over the hole gets tough after a while, but it is so mesmerizing to watch these fish attack the hook right up into that hole. I can't believe you let that 20" monster get away It was a great day to be out. Even better when i get to share the day with great company. My partners in crime in action. P.S. I know what I'm having for brekkie

Well done Jacques. You had a good day for it, and the fish cooperated. Great way to spend a morning.

Have to bow to pop trends sometimes, not. Truth be, pirates and privateers were a way of life in Nova Scotia for 100 years. The early wealth and history of Liverpool is steeped in it.

Catch and release is bad for my diet of fish and chips Even then, I certainly release a heck of a lot more than I keep.

27" Doing the post mortem, he was crammed full of shiners and smelts.

Had a few hours to myself yesterday to beat up on some pike. The Niagara region has a number of neat spots for fishing. Today's victim's were in Jordan. I thought I had another entry pike, but it proved to be identical to the first pike I entered. As you can see he was going to be a dinner guest.

Well done. Glad to hear the young lad had a good day on the ice.

Did the Tempra thing, as advised by the MD. Got better results from old country family remedy. Rub a little brandy on the gums. Soothes and sedates. I know its not Dr Spock, but it works.

The boys' doomed, DOOMED I say To whom do we send the condolences