[Spoon]

Now ya'll got me wanting to pull out some 1 inch thick deer loins and Momma will have to fend for herself. Venison and her system just don't jive any more. Naw, they're vac'd and I think I'd rather share with someone that can appreciate them later on. Fried catfish just hit the menu for tomorrow due to hombre's stunt

I'd like weather to get into the 50s for a couple of days WITHOUT strong winds so I could hit the Lake of the Ozarks for some nice crappie filets like Gumpy's got in that picture. Nice sized panfish (and pan of fish) you have there Gumpy!

 

[Spoon]

Fishing is Biblicly important! Just finished off the last couple of pieces of catfish from last night fry. Breakfast of Champions...that's what my dad called the left over bullheads I used to catch piles of. Skin 'em, remove the head and guts and fry them whole after a roll in the cornmeal. I do have one "tip" to offer. I tried the "Shore Lunch" brand of New Orleans batter mix. I'm not rightly sure what spice combo is in it, but the taste was uniquely pleasant. Still can't beat some form of well-seasoned cornmeal or corn flour when frying fish!

Keep whatcha can eat and let the others go for another day.

 

[Spoon]

We might be in luck starting Monday Spoon....Sun forcasted for 5 days straight. I'm thinkin around the end of the week. A trip to Lake Pomme De Terre is in order. Water is High and the spill way is wide open. Down stream in the river the Crappie will be swarmming. Besides the limit is double in the river and NO LENGTH LIMIT...... Otherwise it's 9" in the lake.

I hope it'll be warmer at Pomme. We're still gonna be 10 degrees COOL'r than averages for the next 7-10 days. Best of luck in trolling up some slabs!

 

[Spoon]

Don't wait...go shoot one! Ain't it about that time for hunters to collect a bunch out of the bayous and swamps? Can't recall the season dates in Louisiana for the life of me, but figured they all oughta be close to one another along the Gulf. As for *****, cleaned correctly with the excess fats & kernels removed then par boiled in peppercorn laden water with a splash of vinegar, finished BBQ style on the grill makes for fine eats