....what Blake pulled out of his ice hole last night.... ;)

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Nice speck. Get about 10 of those and you got yourself some good eatin'.

Mike

Nice ice fishin shack.

           Potter

Like this, M.R.? ......

[IMG]http://img.photobucket.com/albums/v711/JacksWar/008.jpg[/img]

OOHHHH. That's harsh. :)

There ya go. Fire up that grill. I'm droolin' just thinking about it.

Mike

I agree with Mike! 

lip smackin good eatin'

I'm envious!

Congradulations on a fine mess of fish!  Enjoy them.

I love crappie. :)

I wanna see the dinner table after they are prepared and what they have with it...

MmmmmMmmmm

No fair!

You're making me drool. Damn that looks like good eatin' 

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Quote:

I wanna see the dinner table after they are prepared and what they have with it...

Warm, crusty bread Pegg?   ;)

Doesn't Blake look like he's fresh out of college or something? The guy never ages.

Bastard.

Linda_Howell wrote on Feb 8^th, 2010 at 11:53am:

Quote: I wanna see the dinner table after they are prepared and what they have with it... Warm, crusty bread Pegg?   ;)

If that is whats there....you 'betcha! 

And I agree with Bill....Blake never ages...must be all the adrenalin from the CH during cycles...I hear it's a great preservative.   ;)

Thats why all Clusterheads are so damn good looking.

Brew wrote on Feb 8^th, 2010 at 11:57am:

Doesn't Blake look like he's fresh out of college or something? The guy never ages. Bastard.

It's all those hours he spends on the ice......he's frozen in time.... ;)

Nice catch, Blake!

Been more a dock or shore-casting bluegill bobber-blunker, but they've the same round, flat panfish body that enables max-scrappin' wrangle for ultralight gear.

Flat and round skillet panfish, too.     ;)    :)   

Redd wrote on Feb 7^th, 2010 at 8:00pm:

I wanna see the dinner table after they are prepared and what they have with it... MmmmmMmmmm

Heck, I wanna see it first hand - in person.  What time's dinner?

Sandy

Nice mess of papermouths Blake!

Bob P wrote on Feb 9^th, 2010 at 1:15pm:

Nice mess of papermouths Blake!

Blake says well I'll be...not everyone knows that term.

The office

[IMG]http://img.photobucket.com/albums/v711/JacksWar/018.jpg[/img]
[IMG]http://img.photobucket.com/albums/v711/JacksWar/006.jpg[/img]

The fish look great.  Catching them doesn't look like all that much fun to me, though.  I want to have to wear sunscreen while I'm fishing! 

Jeannie

Ah but you miss the point Jeannie. Up here on Chautauqua Lake, the old Swedes go out there with some "fortifier" along with their other gear.

I sure hope there are some of those guys are still around.

Charlie

Nice fish Blake!
Thank you for sharing it/them with us Jackie [& Blake].
Nice office too.
:)  [smiley=thumbup.gif]


Charlie wrote on Feb 9^th, 2010 at 9:31pm:

Ah but you miss the point Jeannie. Up here on Chautauqua Lake, the old Swedes go out there with some "fortifier" along with their other gear. I sure hope there are some of those guys are still around. Charlie

That reminded me of my past & gave me a chuckle.
At one time I worked construction with Harry [my boss/owner of company].
We worked outside in all kinds of weather.
He called his "fortifier"..."snow snake anti-venom".  ;D
Harry: "Steve, look out! Did you see that snow snake? He nearly got you!"
He'd only take one dose of his "anti-venom" [at the end of the day, never while working] & only on rare occasions, when it was extremely bitterly cold.

Thanks for the memory Charlie.  8-)

All fun stuff, Steve.
Amazing what jogs our memories of the good old day.   Am I showing my age.... ;)

So, how come one fish has a much bigger mouth than the other ones???  Just sayin'  :-?

Does look like fun.  I've only seen this on tv.

Langa

Langa wrote on Feb 11^th, 2010 at 1:35pm:

So, how come one fish has a much bigger mouth than the other ones???  Just sayin'  :-? Does look like fun.  I've only seen this on tv. Langa

It's not bigger, it's just open. The others are closed.

4 tablespoons white wine vinegar, 1 bay leaf, 1 small onion (finely sliced), 3 peppercorns, 3 egg yolks, 175g butter cut into small cubes, fillets for six, seasoned flour, oil for shallow frying, 6-pack of good beer.

Put first four into a saucepan and boil until vinegar has reduced by about two thirds.  Strain and allow to cool.

In a steel or oven-proof bowl put put egg yolks then whisk in vinegar mixture.  Put bowl into a saucepan of gently simmering water then add cubes of butter, one at a time, and whisk fully into mixture before adding the next one.  Stir until thickened.  Keep warm.

Coat fillets in flour and shallow fry 2-3 minutes each.  You only want to heat them through, not overcook them.

Put 'em on warm plates, lots of sauce, then lemon butterflies and parsely either whole as garnish or very finely chopped and sprinkled over.

(Note:  if sauce looks like it might be separating at any time, whisk in 1-2 drops of boiling water.)

As accompaniment - a light Australian red, particularly a pinot noir.

Cheers and beers,

B.