Spiel

A while back my friend gifted me a bunch of Silver Sockeye he caught in Alaska right in the chuck. Bright Silver and the flesh as red/orange as you could ever imagine on the rod I had built him for the trip. However, the last package I had was far to much to consume in a single meal so I decided to try my hand at canning some last week. All went well and I ate one full jar with a fork right out of glass.....delish! Then yesterday I watched a video about home canning meat and fish. It got me worried about gifting these "canned salmon" to friends as I only used the "water bath" method not having a pressure canning vessel. The worry, Botulism! Canning temperatures needed for meat/fish apparently can not reach the required temps to kill off any potential bacterium that can cause Botulism (I am relatively new at this home canning thing). I'm likely over thinking it but non the less I decided to use it all up and make Fish Cakes this afternoon. I have to admit, my Fish Cake skills just keep getting better and I truly have no way of expressing just how awesome this batch turned out in words. I'll just say...... Oh my goodness...........! PS......I need to get me a propper canning pressure pot.

Found this a few days back. David Gilmour with his daughter Romany.

When your buddy drops you off farm fresh eggs from Wasaga and his home canned Owen Sound Salmon you make Fish Cakes. Boy oh boy, were they ever good.

I've never known anyone else to have one, until now.

Well hearing you tell me about your dislike for Turkey then telling me how awesome your marinade and BBQ process was I knew I had to try it. It's a home run for sure, thank you for sharing it with me and allowing me to share it here for others.

When worlds collide. So, two good friends who have never met or spoken to each other brought together my dinner last night. The first friend provided a boneless skinless wild Turkey breast. The second (HeadHunter, thanks Buddy) gave me his homemade marinade recipe for domestic boneless skinless Turkey breasts. Queue the light bulb in my head.... The marinade was made and as instructed by my friend combined with the wild T breast meat and allowed to marinade for 48 hours. Today was the day to BBQ it, between rain showers. The marinade HH allowed me to share here is as follows (and it is delicious*)........ Boneless turkey breast, stabbed to death with a serving fork. Marinade: ¼ cup of the following; -white wine -orange juice -apple juice -oil… not olive! -Soya -teriyaki -crushed garlic -pepper… no need to add salt with the soya and teriyaki Overnight will work well, two days is better in the fridge. I have also frozen it in the marinade, defrosted overnight in the fridge with great results. Brown all sides on an extremely hot grill. Once browned, place on the cool side of the BBQ and brush with hoisin sauce every ten minutes until the turkey is done. Wrap and let sit for ten minutes before cutting into slices,, against the grain. J The noodle side dish sauce is as follows.......... 1/4 cup soy sauce 2 tbsp sugar 4 cloves garlic, minced 2 tbsp rice vinegar 3 tbsp pure sesame oil 1/2 tsp hot chili oil 4 tbsp Peanut oil * I double this sauce recipe and keep it in the fridge for convenience. I'll let the pictures take over from here.

It was a very hot day, thank goodness for the breeze.

Absolute nonsense!

It's not just Port Hope, it's going province wide rapidly!

Ridiculous! Insanity rules apparently.

I managed to get my daughter and her pup out for some Cat fishing, she (my daughter, not the pup) has never caught one. She was successful, me, not so much. She managed 2 good sized Bullheads and 3 Channel Cats and one small Goat (that's for you JGM, Baaaaah!). The largest cat she was not willing to hold.

Always a good time in Noel's company.

The material Brian is white acrylic turned to shape on my metal and to mortise it for the reel I have a bull nose router bit in a metal lathe/mill combo and a vertical riser to hold in place on the cross slide.

A while back I was asked by a friend to build a custom Brook Trout rod for his annual fly in trips. "No biggie" I said. Then he asked if I could make the reel seat look like a Brook Trout, well that was going to take me into new territory. I accepted the challenge and when his name came up in my build book I set to work. I was more than comfortable with all aspects of this build with the exception of the "Brook Trout" themed reel seat. Ideas cooked for a bit in my mind, then I came up with a design but I needed someone willing to take on the painting of the components I had envisioned. I reached out to my very talented friend Brandon Trafananko up on the Bruce Peninsula. He jumped at the chance to be part of this project. So in short, here are some pictures of the project from start to finish.

Happy B'day Norm. Cheers.

That's stabilized and dyed Burl Wood.

Brilliant!

I use CA all the time and prefer it for many applications Joe. All my wood reel seats are CA finished. But when I use it on cork grips they're still in the lathe for easy sanding.

Cork dust and glue will do the trick. While Crazy Glue will work it is harder to sand, standard wood glue is easier to work with.

Good Lord, no razors available in COVID Barrie.

Possibly Goat Hair

The markings in the tail and dorsal fin don't agree with your assessment. Also juvenile Lake Trout have a very noticeable forked tail.

100% Brookie and it certainly appears to be a hatchery raised fish.

Fisherman's Pier is likely the cheapest annually (it's the cheapest daily) and has better and longer operating hours than Fifty Point.

Those will catch!