b2kptbo

Nice...

Nice one, congrats...

You boyz had a good day, WTG...

Yes have a look at GPSCity, got mind a coulpe years ago at a good price and was delived in 3 days...

Good report, thanks...

Nice haul...

Some nice fish, WTG...

Glad ya's had a good time...

Good stuff Ryan...

Nice catch, cool looking lure...

Ya, I'll give ya a call around 10:00am, OK.

Beauty...

What time are you planning on going Cliff...

Good outing and report...

All are beauties, thanks...

Good report, thanks. I find photobucket easy to use...

Good to hear...

Sick-o...

Wecome, cool report...

Definitely a good break from work, thanks for the report...

Another easy one, makes a big pot but is just a good when recipe is cut in half... Vegetable Barley Soup INGREDIENTS: 2 quarts vegetable broth 1 cup uncooked barley 2 large carrots, chopped 2 stalks celery, chopped 1 (14.5 ounce) can diced tomatoes with juice 1 zucchini, chopped 1 (15 ounce) can garbanzo beans, drained 1 onion, chopped 3 bay leaves 1 teaspoon garlic powder 1 teaspoon white sugar 1 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon dried parsley 1 teaspoon curry powder 1 teaspoon paprika 1 teaspoon Worcestershire sauce DIRECTIONS: 1.Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Here's a easy one... CHICKEN CACCIATORE 1 tbsp. butter 1/2 lb. skinned, boned chicken breast halves 1/2 c. onion, chopped 1/2 c. celery, chopped 1 clove garlic, minced 1 (26 oz.) can whole tomatoes, undrained & chopped 1 c. sliced, fresh mushrooms 1/2 c. fresh parsley, chopped 1/4 c. green pepper, chopped 1 tsp. dried whole basil 1 tsp. dried whole oregano 1/4 tsp. salt 1/4 tsp. pepper 1/8 tsp. red pepper Melt butter over low heat in a large skillet; add chicken and cook until lightly browned. Chop chicken, and set aside. Add onion, celery and garlic to butter to skillet; saute until vegetables are tender. Return chicken to skillet with tomatoes and remaining ingredients. Cover and simmer 20 minutes. NOTE: Chicken Cacciatore may be served over hot cooked rice or noodles that have been cooked without salt or fat.

Try this, but don't use a oily fish... FISH FILLETS IN TOMATO SAUCE 1onion, sliced into rings 1 green pepper, cut in strips 1 clove garlic, minced (your taste) 1 tbsp. oil 1 (28 oz.) Diced tomatoes, undrained 2 tbsp. dry wine (optional) 1 tsp. dried sweet basil 1 lb. fish fillets In skillet, saute onion, green pepper, and garlic in oil until tender. Stir in tomatoes, wine and basil. Heat to boiling, then reduce heat and cook uncovered about 15 minutes, stirring occasionally. Place fish in tomato mixture. Cover and simmer about 15 minutes or until fish flakes easily with a fork. Yield: 4 servings; serving size: 1 fillet.

Nice Lakers, WTG...

Mine is somthing I made up for internet sign-in (what it meens probably only matters to me) when I got my first computer and it's easy to type. My first name is Bill...