View Full Version : Braving the elements was worth it today!
February 01, 2005, 00:13
Now I am not much of a fisherman and I haven't caught very many trout in my life. Mostly 10"-12" planters and a few natives in the 14"-16" range. I just never had the patience to stand around and drown a worm. Today, however, I landed my biggest trout ever at 20 inches long. (Sorry but I didn't weigh it.) I used a Castmaster lure in a settling-pond-type area of the North Fork of the Payette River that runs behind the now-demolished-and-leveled-sawmill my wife worked at for over 14 years.
It was a nice fighter and great fun getting it to the shore and over the 9 foot ice shelf next to it.
We will enjoy eating it with lemon or maybe some chipotle seasoning.
I named it Frank.
Middle initial is N.
Last name is Stein.
CUZ IT IS A MONSTER!!!
February 02, 2005, 23:41
Excellent!!!! Very nice Rainbow!!!
February 03, 2005, 08:59
Nice fish...does it have white or pink meat.??
February 03, 2005, 09:45
Nice Catch.... I hope you enjoy(ed) the good eating.:shades:
February 03, 2005, 11:07
It's pink. And I'll be cooking it tonight.
February 07, 2005, 17:33
February 07, 2005, 22:40
Pink meated trout are a real treat...bet you enjoyed it.
NOW go get a BIGGER one..!!
February 08, 2005, 00:52
Well, today I got a smaller one but not much smaller. Tomorrow's dinner size for my wife and I. Just right. However, it took me 4 hours in the cold Idaho winter to get it. I am thinking that it may be time to wait a month for some warmer weather......BRRRRRRRR.....:?
February 08, 2005, 17:54
Warmer weather and they wont be 'there'......have to find the honey hole where they are hanging out with their 'buds'.......
February 10, 2005, 02:55
February 11, 2005, 11:14
Kim, a couple guys from work have been slaughtering the browns in Cascade lake. Been fishing it?
Hey, speaking of Chipotle peppers, here's a recipe from last Sunday's newspaper. I haven't tried it yet but does sound good.
Chipotle Ranch Dip
1 packet of Ranch dip mix
2 1/2 cups sour cream
3 tablespoons fresh lime juice
2 tablespoons pureed chipotle peppers
1 teaspoon ground cumin
2 1/2 tablespoons fresh chopped cilantro
Place all ingredients in blender and blend until smooth.
February 11, 2005, 17:53
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