A-Jay

Robbie Dockter from Conrad caught a new state record brown trout out of the Marias River Wednesday night. The huge brown trout weighed 32.43 pounds, breaking the old state record which weighed 29 pounds and was caught out of Wade Lake in 1966 by E.H. “Peck”Bacon. It was verified on Thursday by FWP. Congratulations Robbie! A-Jay

Congrats on your sale. Surely that gentlemen got a great rig. A-Jay

Nice job. And I'd be trimming about 1/2 inch of the end of those beauties. Especially as not to inhibit the action of an 'action' trailer. A-Jay

Only mono I use for a main line is for a few specific topwater applications. Big fan of Sunline Defier Armillo 22 lb. It has an advertised diameter that is smaller or equal to many brands 15 lb. Does what I need. A-Jay

I use and like Simms and HUK gloves. A-Jay

Perhaps kick it up a notch and add fresh scallops ~ Shrimp and Scallop Scampi with Angel Hair Pasta Ingredients; Kosher salt 1 lb angel hair 12 jumbo shrimp, peeled and cleaned 12 large sea scallops, Freshly ground black pepper 3 1/2 tbs unsalted butter 2 cloves garlic, minced 2 tbs fresh lemon juice, plus lemon wedges for garnish 1/2 cup dry white wine 1/4 cup torn fresh basil 2 tbs chopped fresh parsley Instructions 1. Bring a large pot of salted water to a boil. Add the angel hair and cook as the label directs. 2. Meanwhile, heat a large skillet over medium-high heat. 3. Pat the shrimp and scallops dry, then season with salt and pepper. 4. Add 1/12 tbs butter to the pan and cook the shrimp until golden on one side, about 3 minutes. 5. Turn the shrimp and add half of the garlic; cook until he garlic is fragrant but the shrimp are still translucent, 1 to 2 minutes more. Transfer the shrimp to a plate. 6. Add the scallops to the skillet and cook until golden on one side, about 3 minutes. 7. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. 8. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tbs butter; season with salt and pepper. 9. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon. bon appétit A-Jay

I should have just skipped this one. A-Jay

Agreed. And for those of us who dare venture out into the black of night, in the dark. A-Jay

Mighty Fine Selection Sir I am fresh out of my personal allotment of "Likes" but please know - I certainly do. A-Jay

Best I can do. Top of both rulers is in cm. A-Jay

Those look pretty close. A-Jay

I know me too ~ I'm plum out of likes so . . . A-Jay

Been There ~ Did the EXACT Same thing more than once with my first cast south of the border. Nothing takes the shine off faster than hacking out $45 worth of Tatsu 2 minutes into it to. Oh Man. A-Jay

Thank you my friend ~ I'm on it ! Done it so many times now my first cast should go right into hyper space . . . . . ? A-Jay

#nothelping My projected open water date is a mere 46 Days & a Wake Up away. When initially picking that date, I honestly thought I was hedging my bet by picking a time that would be past the ice out event. While anything's possible (aka the past year), at this point, it's not look too good. A-Jay

Past few seasons, the first 2 or 3 weeks of open water have been some of the best brown bass fishing I'll see all year; for both size & numbers of plus sized fish. Capturing video of my trips offers me a chance to relive them whenever. As open water approaches, I re-watch this one on particular - repeatedly. Can't help but get me very pumped up. https://youtu.be/3OXnPQs0bqQ?t=60 A-Jay

No. A-Jay

Fantastic write up and Great Bass ~ Congrats and thank you for sharing Glad to hear you're happy with your rig's performance as well. That's always a load off. A-Jay

Coincidentally, I had electronically filed only a few days ago but already got my refund; just today in fact. And I did what I always do with those things. Mailed directly to TW. ? A-Jay

Sort of a work in progress. A-Jay Thanks ~ Just trying to contribute to the community my friend. Nothing more. A-Jay

It's a definite maybe for me. A-Jay

We are getting some minor mid-day melting but the over nights are still going hard freeze. So it seems like one step forward and 2 steps back. Makes the footing fairly treacherous so we have that going for us. ? A-Jay

I hated to laugh at that but it was pretty funny ! ? A-Jay

Well if my offering was a novel, pretty certain just 5% of the knowledge you've put up over the years would surpass The Entire Encyclopedia Britannica collection several times over ! Just saying. #humbled A-Jay

Maybe Oct 2022 then. Perhaps check with @NHBull later this fall. He's making his first trip with us in Oct. Bet he's pretty pumped about it too. A-Jay