Travelling May-June 2017

5,200 miles in 5 weeks.

(more…)

Advertisements

Fishing with Lamar and Mike

Lamar’s boat (Redfish Hunters Guide) launched from Charlie’s Bait Camp, 4194 Lane Rd, Seadrift, TX 77983, at about 0730.

Layers was definitely the way to dress.  It was 45° as we launched, but got up to the 70’s as the day progressed.  Those windbreakers were needed for the first few hours, but not later.

A quick run across the intercoastal, and into Pringles. The entrance to this lake is extremely shallow.  We started on the north shore hitting the pockets and seeing a few fish.  Lamar had a feeling that the south lakes would produce better, so we motored over.

The water clarity in the main lake was better than it was in the canals and cuts coming from the marshes.  The water is shallow in Pringles Lake.  We were dragging bottom in a few spots, even in Lamar’s shallow running boat.

Water temperature was down from the last weeks, and there was no wind.  This made the casting easy, but the fish spooky as there was no surface ripple to hide us from them.

We started the day out with clousers and a “skinny redfish crack”.  Once we started getting bites on the SRC, we switched all rods to that fly.

Fishing was blind casting until we spotted fish, then it was pure sight casting.  One pod of 20+ fish seemed to ignore us, even when one of the group was hooked up.  That led to the double of the day.

10 redfish boated, with one double hookup.

2 Speckled trout came to hand, with one being larger than expected.

We had a few hits from flounder, but were unable to get them to commit.  We know it was a flounder because we actually poled the boat over to where the hit occurred, just to spook the flounder out of hiding, in 2 cases.

We took a few pictures, and even some short videos:

 

 

This is the fly that worked for us:

Fly line winder and holder

I don’t remember who showed me this trick, but I use it for cleaning my fly lines and backing.

This gadget will strip the line off quickly, and doesn’t cost an arm and a leg.

I take an electric cord holder and stuff the holes with a pool noodle.  After the pool noodle is in place I cut to length.

 

Garlic bread

2 cups of water, 95-110°F
1 tablespoon of yeast, or 2 packages
1 tablespoon of sugar
2½ teaspoon of salt
4 – 8 cups of flour
2 tablespoons of minced garlic

Add all but the flour, and garlic,  in a large mixing bowl, and stir.  Add flour until it is difficult to stir and pulls from the side of the bowl.

On a flour coated surface knead the dough until it feels stiff, and keeps it’s shape when let go.  You may need to add more flour until you reach this stage.

Let the dough rise until double in size.  This completely depends on the yeast, temperature, and a few other factors.  What I do is draw a circle in the flour that is the doubles size, so there is no guesswork.

Lightly grease 2 loaf pans.

Split the dough into 2 equal size pieces, and roll the bread dough out to about 3/8″ thick and smear the garlic evenly. Roll the dough up and place in the loaf pans.

Let rise again to twice the size, again, before baking.

Preheat oven to 400°F

Bake for 20-35 minutes.  The crust will be a golden brown when done.

Let stand for at least 10 minutes before cutting.

Pizza crust

1 cups of water
1 cup scalded milk
¼ cup coconut oil ,melted
1 tablespoon of yeast, or 2 packages
1 tablespoon of sugar
½ teaspoon Italian seasoning
2½ teaspoon of salt
4 – 8 cups of flour

When you mix the water, milk and coconut oil, it should be between 95-110°F.

Add all but the flour in a large mixing bowl, and stir.  Add flour until it is difficult to stir and pulls from the side of the bowl.

On a flour coated surface knead the dough until it feels stiff, and keeps it’s shape when let go.  You may need to add more flour until you reach this stage.

Let the dough rise until double in size.  This completely depends on the yeast, temperature, and a few other factors.  What I do is draw a circle in the flour that is the doubles size, so there is no guesswork.

Roll the dough out to the size you want.  You should get between 2-4 pizza crusts.

Lightly grease a pizza pan, and sprinkle with corn meal.

Preheat oven to 400°F

Bake for 10-15 minutes.  The crust will be a very brown when done.

Add all toppings and bake until almost done, 20-35 minutes

Add cheese and bake for the last 10-15 minutes.

 

French bread

2 cups of water, 95-110°F
1 tablespoon of yeast, or 2 packages
1 tablespoon of sugar
2½ teaspoon of salt
4 – 8 cups of flour

Add all but the flour in a large mixing bowl, and stir.  Add flour until it is difficult to stir and pulls from the side of the bowl.

On a flour coated surface knead the dough until it feels stiff, and keeps it’s shape when let go.  You may need to add more flour until you reach this stage.

Let the dough rise until double in size.  This completely depends on the yeast, temperature, and a few other factors.  What I do is draw a circle in the flour that is the doubles size, so there is no guesswork.

Roll the dough between your hands to give it a long shape.  The thinner it is, the harder the crust.  You should have between 4-8 long loaves.  Slice the loaves diagonally across the top.  This will allow the bread to rise without cracking.

Lightly grease a cookie sheet, and sprinkle with corn meal.

Preheat oven to 400°F

Bake for 20-35 minutes.  The crust will be a golden brown when done.

Let stand for at least 10 minutes before cutting.