Jigfishn10

I know what that feel like...not a pleasant experience.

To answer your original question. I've had bad days...just not like that. Sorry to hear of your bad experience.

It’s actually amazing all the different dialects in MA. I mean Dorchester is so different than say Southie to the North End. I live here and laugh at al the Ted Kennedy wannabes. yeah, fohget about going to the gahden to see the B’s, guy. You’ll have no ideah how to ohdah a beah.

Love it LinesidesGreenPig!

Yeah and you sound wicked smaht! How’s the tiyha? Oh man, don’t get me going. ?

Make them

$4.50 doesn’t even pay the sin tax up here. LOL

Single Colorado short arm spinnerbait, 1/2 oz , pearl skirt, maybe a few strands of watermelon black flake on top with an olive zonker strip is by far my top producing spinnerbait.

The season is early but the Sox pitching has impressed. Go Sox!

It was a very popular rig in the 90's. If you were a spinnerbait fisherman you always had a t-rigged grub on. Like @J Francho mentions, t-rig anything plastic will work.

I see @A-Jay sent a fish down to you to post about? ? J/K man, that's a beauty for sure! One of these days I'm gonna get out. Until then, I'm jealous.

Agree ?...maybe a Miller High Life, but that's as far down the chain I go.

This post is spot on. You will alter the action even if you were to lose and inch on the top. I have shortened a rod purposely and took off the butt section as well. Nice post Darren.

I do like to rig a PowerTeam Lures 4.5" grub on an old school offset worm hook.

The easy fix is to bend the tip of the blade out (away from the shaft) about 30*. The bend will allow the blade to catch water easier and start rotating. The other thing you can do is to flatten the curve of the blade a little. It'll be easier starting and you feel a little more vibration as well. Good luck.

Oh...just noticed this...OUCH! Sorry to see that bud. Glad you were able to get the spare on without incident. I had to pull over on the Maine Turnpike last Saturday and had the old ticker racing a bit. Maine Turnpike is a 70 mph min and 80 mph is the norm. I walked back to the truck and having an F250 go by you within a few feet certainly caught my attention. Hope you get that fixed in time...good luck.

I may have to try an electric one then. The siding and decks won't/shouldn't take long

Between the Browns and Indians, have you not suffered enough? Man, that puts a birds nest in my reel! Where do I sign? Never mind, consider it done.

I’m glad this came up, I’m looking to pressure wash house siding and decks, is an electric washer no good? Maybe I should just rent?

4-5 days a week I like to come home from work and weight train. Spring and summers I’m constantly either working in the yard or have the boat out in the Atlantic either fishing or just going port to port. Fall is time for my passion and that’s projects at my summer home. That house has been a labor of love since I bought it back in 2001. In ‘04 I moved it to the driveway to put a foundation under it. It’s been a constant transformation from there. It’s proving to be my retirement asset. Winter, I just like to cook on the weekends as well as keeping my training up. @Way2slow, I wouldn’t say certified nut, maybe just a pinch of OCD...?...I’m mean that in the spirit of fun and casual banter. @A-Jay, keep up bud. It keeps my training inspired. @J Francho, my knees wish they could keep up with you. ?...keep it up man! @gunsinger, that came out SAHWEET!

I hope that doesn't make its way over here.

For $275 per year on a boat I paid well over 100x more than the policy is worth....why not have it?

I think we cook more in the winter time than we do in the summer. Saturday's and Sunday's up in a Northern state in the winter is the time that we do most of our made from scratch cooking. I'll still prepare pizza dough the night before in the summer, but that's about it. Summer time is for the grill to us. Anyway, this thread has been fun.

Looks good @Deephaven! When it comes to pasta, we don't buy it from the store either. Growing up as an Italian American I learned how to make pasta from my grand parents. Futticcine, spaghetti, ravioli and gnocchi are mainstays in our house along with meatballs, chix and eggplant parm, braciole. Nothing like it. We don't eat it it very often anymore, but when we do, it's a real treat. My father and I still make about 100 - 200 ravioli for Christmas. If you're gonna make it, may as well make enough to freeze for later. ?

Canton Res was biting yesterday