Tuesday, June 25, 2013

South Concho Flyfishing

Finally had a chance to get out on the water yesterday. I decided the day before that I would get out the fly gear and leave my regular arsenal at home this trip. We used to do this all the time, just not in recent years, where we just have a day every few weeks that we only bring fly gear and leave all the rest at home. I still bring the fly rod most every trip, but rarely take it out and use it.  So I wanted to change that and get back into it more. But I knew I needed to leave the rod and reels at home or else the fly rod would just sit in the boat. I am weak in the presence of the the force.  Anyway, headed to the South Concho to give it a go. I dropped in at Pugh Park in Christoval and went upstream. From the start I knew this would be a challenge. The wind was howling and the vegetation was choking a large portion on the river most the way (as it does every year around this time.), but I was undeterred. Then I got to my first "walk the yak" part of the trip. The water was a lot shallower than it has in a while. I ended up having to drag for a good distance that I normally never hit bottom. (Next time I go this way I will take the canoe, I don't mind scratching that thing up). Even with all that, I had an awesome day. I caught bass, perch, limbs, rocks, leaves, my shirt, my hat, the net, and my finger. I can't wait to get out again. It was a lot of work, but was so much more fun.









I caught soooo many dang perch. Upwards of 40. No kidding. Seemed like every cast for a while, so I went with a bigger fly. That thinned them out some. At least made it more fun, when their not 3 inches long. lol




I decided I had enough dragging and left the yak and continued on for a little ways.



The fly of the day was the olive wooly bugger. Tried a few others, but this is what looked good enough to eat that day. One of my boxes is just for all my bass flies. Some I tied, some I bought, and some were given. I love collecting these things.



I can't wait to get out there again.

Thanks for reading,
Scott

Friday, June 14, 2013

Awesome Dutch Oven Enchiladas

I have made this a few times and is always awesome. I found this recipe while searching for fast camping recipes. Cheesy Chicken Enchiladas. It's quick, easy, and a breeze for clean up. I have already cooked, shredded, and froze the chicken the day or so before we go camping, so it is extremely easy to put together at the site. We had chips and salsa to go along with it. Two thumbs up.


Cheesy Chicken Enchiladas

Ingredients
  • 1 can {18.5 oz} Progresso Chicken and Cheese Enchilada Soup
  • 1 can {10 oz} Old El Paso hot or mild enchilada sauce
  • 2 cups cooked chicken, shredded
  • 2 cups Monterey Jack cheese, shredded
  • 10 corn or flour tortillas
  • 2 medium green onions, sliced thinly
Instructions
  1. Heat oven to 350°F.
  2. In medium bowl, combine soup and enchilada sauce
  3. Spread 1 cup soup mixture into 11x7 inch baking dish
  4. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture.
  5. Warm tortillas
  6. Place 1/4 cup chicken mixture down the center of each tortilla
  7. Roll up and place seam sides down in baking dish
  8. Pour remaining soup mixture over enchiladas.
  9. Sprinkle with remaining 1 cup cheese and green onions on top.
  10. Bake about 30 minutes or until cheese is melted and sauce is bubbly
  11. Serve plain or with your favorite topping
  12. I used my 12 inch at 350 degrees, one ring top one on bottom, for about 45 minutes. (I didn't preheat)

Saturday, June 8, 2013

Building A Deck

No, not the kind of deck you might be thinking. This is for the boat. I realized very quickly how little room I had at the bow of the boat. Without the front pedestal seat there's plenty of room, but add that in there and it gets a bit cramped. And if I sit in the seat and turn around toward the stern, my feet dangle off. So I decided I want more room. Didn't realize how much work this would be. It took most my Sunday afternoon to complete. I am not a carpenter, nor resemble anything close to one, but it turned out pretty good.
 Still need to do a formal test. I used it for about half an hour before I had to leave the lake. I need to get out for a day and give it a go.

I was hoping to find a kit that would save me time, but there aren't any out there for my boat. Only ones I can find are guys to build it for you. I don't believe my bride will allow me to spend that kind of money on a "I sure could use a bit more room up here" idea. I ended up with $75 price and about 5 hours of time.

Scott

Friday, June 7, 2013

Blodgett Canyon Baked Beans - Dutch Oven

I got this recipe from a gentleman on a Camp-Cook forum. This is one of the best bean recipes i've ever tried. It was simple and tasted great. I did this one not too long ago again, but didn't get a photo of the most recent, so I included the pic of the first time I did it. Lame-o phone pic, sorry. Anyway, part of the sharing of the recipe goes the story that it got it's name from.

From the Author of the recipe.....I call this recipe Blodgett Canyon Baked Beans in honor of my good friend Don Mackey. He and I spent much time in Blodgett Canyon in the Bitterroot Mountains while we were growing up. He went on to become a Missoula Smoke Jumper and was killed in the Storm King Mountain Fire in Colorado. A bronze statue memorializes him about 1/4 mile up the canyon trail and you can read about his death in the book, "Fire On The Mountain" by John Maclean. Raise a glass to Don prior to comsumption.  I don't consider this a "secret" recipe, however, if you pass it on I ask that the story of Don be passed along with it.     -Lonnie

 This is an awesome recipe, even the kids had some, which says a lot since they are not much on beans. Here's the recipe......

Blodgett Canyon Baked Beans
Combine the following ingredients in a large mixing bowl:

3/4 lb. bacon ends & pieces or thick cut bacon, trimmed of excess fat and fried
1 med. onion, chopped and fried with bacon
1 16oz. can pork & beans, drain excess liquid but do not rinse
1 16oz. can black beans, drained and rinsed
1 16oz. can pinto beans, drained and rinsed
1/4 C. ketchup
1/2 Tbl. honey mustard
1/2 Tbl. cider vinegar
1/4 C. brown sugar
1/4 C. molasses
pinch of salt
pinch of freshly ground pepper
1 shot of bourbon

After mixing thoroughly, transfer to a bean pot or 10" dutch oven and bake at 350 F for 1 to 1 1/2 hrs. Stir once or twice during the cooking process and a little water can be added to obtain desired consistency or if the beans are drying out. 



Thanks for the great recipe Lonnie!

Scott