bigugli

It's kept fairly moist and elastic with minimal handling. 2 minutes of kneading before, and after, the rise, flatten and roll for the loaf. Lots of steam.

Do not buy through the factory's dealership on the 400! Service and customer care is sub par once they've got your money, yet the independant dealers are fantastic, IMMO

Now I'm jealous Haven't been in a real Sauna in years. We'd heat it up to 200F, get in, throw the water on the rocks and cook for 2 minutes ( that's about all your lungs could take) and then jump out into the snow or water. After that the real sauna would begin.

Ole Satchmo is just a singin and a dancin today http://www.youtube.com/watch?v=QUASOK8U5cg...feature=related

Sure beats sitting indoors. nice pike.

A lot of beer will be drunk today

State Farm was pretty cheap compared to a lot of companies I got quotes.

A 4'6" ultralite with a good reel ( still undecided) and a 6'6" uglistick with a Pfleuger President for all purpose fishing.

As it should be. Fishing should be more important than chasing women, unless you're chasing one that actually loves to fish.

Nope. Just some good old fashioned Finnish goodness.

A few years back, the late fall walleye bite was hot up on the French. So we decide to run up to the trading post for the weekend. Got up Friday morning, weather was in the low 40's F and the bite was great. 20+ walleye and pike over 4 hours is darn good. Overnight the bottom dropped out of the thermometer. We woke up to 10F . Heavy frost and everything iced up and heavy squall bands coming in from Huron. On top of that, we did not bring winter gear. Me and the other Einstein decide we'll tough it out anyway in the tin boat. My fingers ached for days. All for a glorious 1 pike tween the 2 of us

You got me thinking about it. Nothing to warm you like a thick rich pot full of Mujakka And to make sure not a drop is missed, some tuore leipa. Food fit for any suomalainen veli or sissa. Any more ambitious and I might force myself to make some riisipuri

I understand what you are saying, Cliff, and I agree with a lot of it. There is a genuine lack of goodwill, and , on occasion, civility. On the other hand, the world we grew up in is gone. We valued and cherished the adventure of discovering good spots and working out successful tactics. The reward was more than just fish in the net. Sharing the adventure was part of the fun. The "now" world has a different set of values. Convenience, instant results and gratification are the norm. Forget exploring, roadtripping or mapping out an adventure. Going fishing is like hitting McD's or the Timmies drive through. They also don't like to share

White wine is great for cooking seafood, but... things get kinda blurry into the second bottle On a different tangent. Brandy brings a whole different flavour to seafood. I will take a mix of "white" fish, cubed, scallop and shrimp in a big skillet. Sauteed in a large skillet thinly coated with olive oil with lots of crushed garlic, chopped chives and red peppers. S & P to taste. After 4 minutes, depending on the portion you cook add 1-2 cups Napoleon brandy and cover on low heat. Serve on bed of rice and, while still piping hot, sprinkle a generous amount of grated Friulano to melt on top, then serve with the white wine.

Shouldn't you all be resting up for some fishing adventures tomorrow

You pay too much attention to the drivel the press pumps by the ton. Media loves distorting stories if it means increased readership or viewership. Hearst was famous for it, and everycheap rag, CNN, Fox, etc..., has followed suit ever since.

I find it too painful to watch any more. Bring on the Jrs. Far better performances than the Buds will put up.

What he said.

Another daughter coming out and showing Daddy how it's done. Like my Anna would never do that to me

Seeing as we didn't have any kind of summer in Ontario, this year, we decided to export some of our winter "surplus"

When is the festival, that would be neat to attend

My neighbour and I have a great arrangement. He hunts , I fish, so we have a healthy barter.

We tip the treble with a minnow head or a maggot.

Used to hunt years back, now it is all fishing. I'd be more a menace to myself than the animals

Mojakka is more of a braised beef dish heavy on the onions and potatoes, a thick gravy, but no "garbage"/ vegetables, as my grandfather would say. The spoon should near stand on its own in the pot you'd be thinking of kalamojakka, or as the swedes and norse called it fiskesuppe