bigugli

GRCA has been talking about having a separate permit to fish their waters as well.

Ugli. English, Fin, Italian and Latin, what else? We certainly weren't in the same class. And you make a mean Salsa I hear.

The line is Latin but it is from the war poetry of Wilfred Owen

We did not learn any of Robert Service's work. For us it was .... "the old lie, 'Dulci decorest et pro patria mori' ".

So sorry to hear this. I do hope and pray that it was found ealy enough and you will beat this. We have lost 3 close family members in the past few years to cancers, but my wife, Judy, is now 3 years cancer free.

With this beautiful weather, I'll have the smoker going all day Sunday

Living the life, Eh????. Nice report. I'm just a little green with envy at this point.

Our deepest condolences from our family. We understand only too well that sense of loss of someone dear to us

Make whatever, you think, is the best use for the stuff I sent. Another event, local kids, etc..., it's all good

 

Way too many folks passing away lately...

 

We are just getting older

Glad to hear you are getting out and getting in some fishing. I'm just waiting for the ice down here to firm up again

I've had three coworkers tell me about seeing a cougar in the area of keele st and teston rd in the north end of Vaughan in march.

Back in the mid 80's I lived and worked at Beechwood. We were always amazed by the diversity of wildlife we would spot so close to Toronto. There were always deer and yotes in the back 40, and twice we spotted a lynx.

Not doing any serious cooking today. I do however have a pork belly quartered and soaking in a brine for the past two days. Needs to sit in the brine for at least another day in the fridge before I put the pieces in the smoker. Not sure what wood I'll use yet. Have not looked in the bin to see what I've got cut. I'm hoping the bacon turns out as good as last year's.

 

The brine is simple: for a large 8-10lb pork belly

2 qts apple juice

2 cups water

1 cup brown sugar

1 1/2 lb pickling salt

1 tsp ground pepper

1 tsp chili powder ( make my own very hot version)

1/2 tbsp worcestershire sauce

Well the results are in. Probably had the meat in the brine a day too many, making it a little more salty. But, you can really taste the apple juice from the brine and the wood. The outside of the pork belly has a beautiful gold colour to the 2 lb. pieces. Got to have some good egg buns tomorrow for my sandwich.

What other web sites have you been going to so you have that.... HAHAHA, sorry, a free pass that as its to easy

These are the pop up ads I get on OFC

I keep seeing cougars all over this thread at the top and bottom of the page. Chinese ones, Russian ones,....

Seen them in a number of Niagara stores. The daughter's significant other got one. Don't much care for the feel of it in my hand.

More bacon required....

I've got 8 lbs going in the smoker tomorrow.

Still no better hunting rifle, IMO, than the Lee Enfield, but Enfield has also made solid guns.. Mind you I have not picked up a gun in 25 years

Not doing any serious cooking today. I do however have a pork belly quartered and soaking in a brine for the past two days. Needs to sit in the brine for at least another day in the fridge before I put the pieces in the smoker. Not sure what wood I'll use yet. Have not looked in the bin to see what I've got cut. I'm hoping the bacon turns out as good as last year's.

The brine is simple: for a large 8-10lb pork belly

2 qts apple juice

2 cups water

1 cup brown sugar

1 1/2 lb pickling salt

1 tsp ground pepper

1 tsp chili powder ( make my own very hot version)

1/2 tbsp worcestershire sauce

OMG we use to spend countless days doing that when we were kids. Never thought anyone but us did it

For us it was shooting squirrels or blowing up frogs with checker bombs (only during non-fishing season when bass were closed)

Sounds like a really good day, Cliff.

 

When I was young it used to be legal to use perch for bait at Pointe Au Baril. There was a old guy that lived there that we used to see trolling all the time for pike and skis? LOL, I still remember his comment! " the bigger the perch? the bigger the pike!

Yep, growing up in the Muskokas in the 60's, perch was always the bait of choice. My uncle and his friends gave me a nickel for every perch I caught or trapped.

After 24 hours of dire nasty predictions for our area, another non-weather event down here in Niagara.

The weather and the drought messed up fishing patterns in a big way during the summer months. In the fall it merely delayed the fall feeding patterns. My typical hot fall spots in September and October were not active until November and December. Those last 2 months were fantastic..

Over the past 40 years I've heard blame for over fishing placed on just about everything. Originally the blame was put on books and magazines. A lot of people grumbled about hot spot information being given out in the Molson Big Fish Contest. Then there is always the TV pro. Now we want to blame the internet. There is a grain of truth in all the accusations.

Don't forget to blame all those advertisers and sponsors hoping the generate traffic in their tourist areas. Tournament fishing plays it's part as well. There has been more than one tourny pro willing to sell GPS hotspots at $5 a spot on the internet.

Lets face reality here. Any fishing spot within reasonable distance of a major urban center is going to see a lot of fishing pressure. We are just starting to experience, in southern Ontario, what most of Europe and much of the eastern USA has experienced for quite some time. Toronto's sprawl now extends well beyond Barrie. We have only ourselves to blame. But if it makes everyone feel better, and smug, just carry on using the forums as the latest scapegoat. Maybe next year we'll be blaming RC drones.

Might as well go private, or ban fishing reports here.