Spiel

Skunked !

Chris was napping all afternoon.

Well there be lots a wood where I need to get my lure into Joe. That's what you mean, right?

Doh....my bad Geoff, might be, or is likely the beer. My apologies, not sure how that happened, so embarrassed. Pay the bills first Wayne, then everything else will be copa.....GOOD.

Thank you much Wayne, I'll do my best fish or not! Are you heading out for some opener action?

LOL....I thought so to Dann and shaved it all off today after about 10 years of sporting it. Problem is under all that hair my face got fat. Thanks Joey. I don't expect I'll be out long but I plan on enjoying it to the fullest!

Hahahahahahahahahahahahahahaha.....I get it.

I'm not sure the "Amazing Kreskin" could tell you that Terry.

In less than 10 hours I'll be hunting for these beauties again. They should be in their familiar haunts only bigger than last year. Best o luck to all you trout nuts.

It's an easy fix Doug. First it's not epoxy tape, it's actually thread with a so called two part epoxy coating. You can remove all the old gunk and wind a new guide on, not hard to do with all the right stuff at hand or you can PM me.

I wish it were 11 going but it won't be happening this year.

ehg nailed it, that's definitely a Fallfish and of course the other is a nice little Brookie.

Tuna mercury levels vary by species 21/04/2010 cbc.ca/news Scientists with the American Museum of Natural History and New Jersey's Rutgers University found grocery store sushi tends to be yellowfin tuna, which has lower mercury levels than other species of tuna. "We found that mercury levels are linked to specific species," Jacob Lowenstein, a graduate student affiliated with the museum, said in a release. Restaurants and fish merchants are not required to identify species. "But species names and clearer labeling would allow consumers to exercise greater control over the level of mercury they imbibe," said Lowenstein. Their research was published on Wednesday in Biology Letters, a peer-reviewed journal. The study is based on sushi samples from 54 restaurants and 15 supermarkets in New York, New Jersey, and Colorado. Concerned about all levels Despite their findings about grocery store tuna, the researchers say their study shows that all species exceed or approach levels permissible by Canada, the EU, Japan, the U.S., and the World Health Organization. Mercury is a naturally occurring element and a serious health hazard. Chronic exposure can damage the brain, spinal cord, kidneys, liver and developing fetus. Exposure in the womb can lead to neuro-developmental problems in children. In general, mercury levels are significantly higher in lean fish because it has an affinity for muscle and not fatty tissue. That means higher levels in bluefin akami (sushi from lean, dark red tuna) and all bigeye tuna than in bluefin toro (sushi from fatty tuna) and yellowfin tuna akami. The researchers caution that there seem to be other factors involved. Although yellowfin tuna is very lean, it tends to have less mercury, likely because the fish are typically smaller than other tuna and are harvested at a younger age. In addition, yellowfin are tropical and don't need to eat as much as warm-blooded bigeye tuna and bluefin tuna to maintain their energy level. That could mean yellowfin tuna don't increase their level of toxins as quickly as other species. The study results are based on 100 samples, all of which were identified with DNA barcoding and tested for relative mercury content. "This is one of first applications of DNA barcodes in a non-academic setting-using this method in any human health context and not just for determining whether barcodes can quickly and accurately identify a species," Sergios-Orestis Kolokotronis, a geneticist at the museum, said in a release.

Looks like some mighty fine craftsmanship.

Vinegar (5% acetic acid) will disolve away the egg shell in a matter weeks.

I'm pleased to hear you both had a great time and that you were able to find people to drink with TJ. Looks like a swell place to shake off the winter blues. I can see why you like this shot..... very cool! I think Dave is gonna have to get off that Subway diet, he's looks about a pound away from being washed out to sea.

Congratulations Brian and a big thanks to you Dave.

The question is how much time and money do you want to invest? Looks like a good boat, personally I'd just clean it up and add a sub floor and your good to go.

Well this is good news as I frequent FW and thus will finally get to meet you Roger.

I've tried to get my girl to just piss in the back of the boat where I could just wash it off into the bilge.....no dice. This year I'm gonna try bringing a small piece of astro turf (or something similar) to see if that'll work for her. She's young so maybe there's still hope. Like you though I'm sure the option of going without her (him) is not in question, it makes her (his) day.

If I remember correctly Canadave had two rods, a brown one and a black one.

Stellar. If and when I get caught up with rod building I'll have to try tying some of those, if I recall Irishfield was asking for some.

LOL.....I've seen that look from my little girl (gotsta peee dad!). Good job on the feed, tasty them crappie are!

What's todays date?