[Zach Matthews]

Good looking “Point Fifty-Sixer” Scott.

[Zach Matthews]

Great shots there Stu.

Zach

[Zach Matthews]

You ‘Austrians’ and your funny accents.

[Zach Matthews]

JKilroy –

Those big articulated streamers were designed (mostly by Kelly Galloup) to use with sinking lines, being thrown at the banks during periods of generation, to trigger aggressive strikes from cover.  They aren’t going to be anywhere near as effective being swung at low water.

If you already have a sinking head system, just float the tailwaters at one or so units of generation.

[Zach Matthews]

Mike –

Biggest one I saw was about right at 20″ and the largest I landed was about 16-17″.

[Zach Matthews]

Actually, all the pictured fish came from elsewhere in the park, mostly Trout Lake.

[Zach Matthews]

[Zach Matthews]

Neal –

Go micro so you don’t spook fish.

[Zach Matthews]

Corey, looks like an awesome trip even if you didn’t get to swing the long rod much. Great pix. Love the Beaver shots!  :D. Oh and the food too..

[Zach Matthews]

That pasta was kind of a kitchen accident but damn it was delicious.

[Zach Matthews]

Here’s the other one; I had to reconstruct this from memory.

Zach’s Mediterranean Pheasant Pasta

Ingredients:

1-2 Pheasant breasts
1 stick real butter
Diced assorted olives
1 carton half-and-half
1 hank baby dill
1 package sun-dried tomatoes
1 bottle oaked Chardonnay
1 box whole wheat Penne
1 whole shallot
Salt
Olive Oil
Pepper
Grated Parmesan

Preparation

Bring a medium stockpot to boil; salt water heavily.

[Zach Matthews]

This is my recipe I wrote down after doing the same thing you are doing last year:

Zach’s Hunter’s Stew
(to be served at end of Summer)

Ingredients

1 pkg. (1.5 lbs.) venison burger
1 whole yellow or white onion, peeled and sliced
3-4 whole large red or brown potatoes, peeled and chunked
2-3 whole carrots, peeled and sliced
1 whole celery cluster, sliced thickly
1 clove garlic, peeled and pressed
¼ stick real butter
1 can kidney beans
5-6 (1 lb.) whole red vine-grown tomatoes, chunked
3 oz. olive oil
3 oz. flour or corn meal
1 handful fresh basil
1 handful fresh parsley
2-3 sprigs fresh rosemary
2-3 sprigs fresh oregano
one handful fresh chives
3-4 fresh whole bay (laurel) leaves
Lea & Perrin’s Worcestershire sauce
3 oz. cooking brandy
Salt and pepper

Preparation

Bring large stock pot with approximately 1 gallon water (or chicken stock) to boil. (You can cut up all your ingredients while this is going on). Add some salt and pepper to water.

[Zach Matthews]

Is that a Scott Cane rod with a Hardy St. George on it in the shot with the IA hat?

Zach

[Zach Matthews]

Oooh, that rainbow shot you posted is very nice, Jay.

Zach

[Zach Matthews]

Billy –

Where on Little River are you planning on putting in?

Here are a few pontoon boat pointers:

(1) Seven feet is not a lot of boat.

[Zach Matthews]

The reason there aren’t many cans is (a) we had kegs instead and (b) this was our one sober-ish window during the weekend.

[Zach Matthews]

I am pretty sure those were more like walrus impressions.

Zach

[Zach Matthews]

Matt has a lot of talent.

[Zach Matthews]

Teaching people to fish.

Zach

[Zach Matthews]

Yes, completely.

[Author]

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