Catt

Went to work this morning feeling fine, bent over about a foot below the waist to put a Daiwa® -X HSD-F Bait casting Reel on the shelf and couldn't straighten up. Exactly 10 minutes later my wife calls stating the ambulance is on the way to pick her up because of sever chest pains; she's fine now but I can't stand or sit straight. Killed that trip to the lake :'( Weather prediction for this weekend; low 80's with south south west winds at 10-15 mph mostly cloudy

Herb Baked Large Mouth Bass Comments: Any fish fresh or salt will do Prep Time: 1 hour Yields: 6 servings Ingredients: 1 (3-4 pound) large mouth bass Salt & cracked pepper to taste Louisiana hot sauce to taste 1 cup chopped thyme 1 cup chopped basil 1 cup chopped dill 4 bay leaves 4 lemon slices 8 slices red onion Method: Preheat oven to 375 F Remove gills & eyes of fish and thoroughly clean cavity. It is best to cook the fish with the head on. Season inside cavity with salt, pepper, & hot sauce. Stuff fish with equal parts thyme, basil, dill, bay leaves, and lemon slices. Using a sharp knife, cut 3 diagonal slits across top fillet pf fish. This will assist in flavoring as well as presentation. Place red onions on bottom of a large baking pan. Top with fish and season with salt, pepper, and hot sauce. Set aside. Ingredients for sauce: ¼ cup olive oil 1 tbsp chopped basil 1 cup diced onions 1 tbsp chopped thyme 1 cup diced celery 2 bay leaves ½ cup bell peppers salt & pepper to taste ¼ cup minced garlic Louisiana hot sauce to taste 1 cup diced tomatoes 4 lemon slices for garnish 2 cups tomato juice ¼ cup sliced green onions 2 (8-ounce) cans tomato sauce ¼ cup chopped parsley Method: In a cast iron Dutch oven, heat oil over medium-high heat. Add onions, celery, bell peppers & garlic. Saut é 3-5 minutes or until vegetables are wilted. Add tomatoes, tomato juice & sauce. Bring to a rolling boil then reduce to a simmer & cook 10-15 minutes. Add basil, thyme, & bay leaves. Season with salt & pepper. Remove from heat & pour hot sauce over stuffed fish. Garnish with lemon slices, green onions & parsley. Cover pan with foil & bakes approximately 30 minutes. To serve, transfer fish to a large platter, top with sauce & garnish wit fresh herbs. Serve over white rice! Bon Appetite

In my option the Hummingbird 525 or 535 are the best buy for the money: Big screen 240 vertical pixels x 240H (525) 320 vertical pixels x 320 horizontal pixels (535) High contrast 5" LCD with 12 level grayscale. Precision 20 degree single beam sonar delivers better bottom detail. 1600 watts peak-to-peak with 200 watts RMS power output (525) 2000 watt peak-to-peak power output (535)

Texas Rigged Gene Larew Salty Ring Worm 7 1/2 Cinnamon Pepper Junebug Laminated (Camouflage)

So I guess it's true most fishermen are liars

How Y'all Are?

Down south they are called Hawgs because a Hog is bigger than a Pig

Trout a La Meunière Prep Time: 15 minutes Yields: 6 servings Comment: While this receipt calls for Speckle Trout many Cajun anglers substitute Rat (small) Reds. Ingredients: 6 (7-ounce) trout fillets ½ cup vegetable oil 2 cups rice flour 1 cup egg wash (1 egg, ½ cup milk, ½ cup water) Salt and pepper to taste 1 pound of butter Juice of 1 lemon 1 tbsp minced parsley Method: In a heavy bottomed saut é pan (skillet), heat oil over medium-high heat. Separately season flour and trout with salt and pepper. Dip trout in egg wash then in flour. Saut é 3-5 minutes on each side or until golden brown. Remove and keep warm. In same skillet, melt butter over medium-high heat until it browns around the edges of pan. Squeeze in lemon juice, and add minced parsley. Serve over saut éed trout.

What's wrong with How Y'all Are? makes perfectly good sense to me Pot roasting cooks the oil out which you in turn remove, the apples and grapes neutralize the wild taste; I can't stand the wild taste in game or fish.

Here fishy fishy fishy; Hawg Calling & it works

Awesome; I love DD's

That's what I'm talking about right there

Wanted to see if Lon Mike read it

Pot Roasted Goose Prep Time: 3 hours Yields: 6 servings Comment: When I guided the first two Speckled Bellied Geese killed when into the pot. Ingredients: 1 (8-10 pound) goose Salt and cracked black pepper Granulated garlic 4 cups diced onions 2 cups diced celery 2 cups diced carrots 10 cloves garlic Paprika for color 2 cups sliced mushrooms 2 cups red seedless grapes 2 red apples, diced 2 green apples, diced ¼ cup chopped basil ¼ cup chopped thyme Method: Preheat oven to 375F, clean goose well inside and out. Remove giblets and place in roasting pan. Season bird inside and out with salt, pepper, and granulated garlic. Place a generous amount of onions, celery, carrots and garlic inside cavity. Sprinkle outside of goose with a small amount of paprika for even color. Place goose in a heavy Dutch oven. Add mushrooms, grapes, apples, basil, thyme and remaining vegetables seasonings to pan. Cover tightly with lid. Bake 2 ½ hours and check tenderness. Goose is cooked when legs pull easily from body. Once tender, remove cover and allow to brown. Roasted goose may be severed with natural dripping, or juices may be strained and thickened with a light roux. Served with steamed rice!

SEC's Defensive Player of the Year All-SEC Coaches' Football Team: Glenn Dorsey, Craig Steltz, Ali Highsmith, & Chevis Jackson Nagurski Trophy winner as the nation's top defensive player 38th Rotary Lombardi Award to the nation's outstanding college lineman Outland Trophy the best interior lineman in college football Next on the list 2007 BCS National Championship

Guinea-N-Sausage-Gumbo will be tender Duck or Goose-Pot roasted no fowl taste Doves or Quail Jambalaya um um good As with any wild game it's all in how you prepare it, form the cleaning to the cooking Want some receipts 8-)

Jig-N-Pork Chunk

I'll tell you what depths, what baits, what patterns, what areas; it is up to you to locate and catch em This kills my buddies who don't give out much information but the way I look at if you aint as good as me I got nothing to worry about. I will share specifics those who I feel are friends and respect those areas and would not ever think of pressuring them to hard. I shared a couple spots with Matt Fly who I think fishes a lot like me, with this information Matt could duplicate these spots easily.

Kind of a scary day at work myself, while I was mounting a scope I glanced up and noticed an older gentleman walking towards the reel. I looked back down at the gun I was working on when I caught out of my peripheral vision a flash of metal a the gentleman pulls a 45 colt from under his jacket. You'll be surprised what thoughts goes through your man but the old man say do you have a clip that will fit this? Uh it's possible I say as he drops a loaded clip from the gun asking where are they at. The associate who was behind the reel bar with me holds his hand out and the old man hands him the gun and the clip. Well after kick starting my heart I say you know it aint to smart coming in here with a loaded gun, he says I've got a conceal carry license then from behind him we hear so do I; it's a police officer standing there with weapon drown.

http://www.snopes.com/computer/virus/postcard.asp

While I not be a mod I thank Glenn for keeping this site family friendly and yes that word maybe a little over board but if you give some people an inch they'll take a mile. Kinda made me laugh after I posted it seems some people will keep us inline without us knowing it.

How Y'all Are? Duson? Where Da at? Ah nah another Ragin' Cajun Fan :

As most here know I fish thick Hydrilla on Toledo Bend, this year alone I've caught 8 bass over 10 lbs with the largest weighing in at 12.8; I've also caught 3 over 10 lbs on Lacassine National Wildlife Refuge (marsh) with the largest weighing in at 11.3 lb. of these 11 bass only 1 was caught on braided line the rest were caught on 15# test Berkley Big Game.

Yea they do; our buyer is from San Antonio and while he maybe a fine outstanding man he has no clue what sales in Southwest Louisiana. Certain items we can't get no matter what case in point Faulk Duck Calls where are the #1 call along the entire Gulf Coast and are manufactured right here in Lake Charles. Some of the manufactories are allowed to stock their entire inventory one of which is H & H tackle who has an entire line of rubber skirts among other things. The next time you need certain items you can call Academy, have them check if other stores have that item, and then tell them to do a store transfer which doesn't cost anything.

Lizard Pumpkin Pepper Chartreuse Tail