PRDATR

I've used hand calls for coyotes since the 80's but bought one last year. Haven't used it yet. It took a long time for me to warm up to them but they definitly have their purpose. Especially when hunting solo. I don't think they are legal for Elk or Turkey.

GOOGLE the question. It's been asked a million times. Opinions haven't changed. Just the people stating them.

BDL Metal or blind mag on a hunting rifle.

There's been a few sighted downtown Phoenix in the capitol building over the past 40 years.

Great info Adam.

Getting ready although I'll miss the first two weekends. After junior and I had breakfast I went to BP to get a Migratory Bird Stamp but they don't have them yet so off to Wally World. The two girls at the counter had no clue and said no but my sone bought one using the AZG&F c0mputer. It printed out not as an actual stamp buy on a 8x11 page. 12g ammo was $12 something a box and Winchester 100 round packs were $37 and change so just over $40 with tax. Don't miss fellas.

What no Umbrella?

I've never made it but I remember Amanda posting some recipes a long time ago.

That's good to know. Hopefully places like Scheels and Sportsmans will have some on sale by the case soon for those who need them or before people suck it up and empty the shelves at the going prices.

Nice spot you have there. See many turkeys?

Pretty Country! Are you done?

Make sure you buy a permit to drive the roads. Fine can be from $150 on up depending on their mood.

As a kid back east I would ride my bike to a reservoir about five mile away and fish for them and once in a while catch a 10 lber but most were under a pound. Once I kept one and cooked it in a skillet in spaghetti sauce. I was probably 11 or so and fished that place as soon as the ice melted off until November. In about May they would stock it with Trout which didn't last long, maybe a month until they were all caught.

How big were the Carp? Did you cut out the blood line (red flesh)?

Nice looking truck.

Back in the 90's a pipefitter buddy and a few friends went up to 23S via Punkin Ctr to go turkey hunting. They got up there late, built a fire and set out sleeping bags by the fire and eventually went to sleep. He woke up with his head in the mouth of a black bear pulling him out of the sleeping bag. It came in right past their dogs, unnoticed.

Slumberjack.

Fibromas most likely.

Did you catch that Rooster on topwater?

Used the salt free version tonight when I fried some gray squash.

What are you using to season them?

It really does not have a distinct flavor and just like calamari it can be very tender or chewy. It is best grilled when it is fresh. This started out with a dried mild chili that I took off the top then put it in water to hydrate. Then into a pot of hot water for 15 minutes and brought it up to just about to where it would start to boil then took it out. Put it in a blender with three cups of the water on the lowest setting for 10 minutes with a teaspoon of kosher salt and about two tablespoons of EVO. Then I added it back into the pot of water with about a teaspoon of chicken broth made by Better Than Bouillon (In a jar from Walmart) and kept it on low while I cut some thick slices of the biggest carrot I could find. I took out a pablano, four tomatoes and half an ear of corn and let them soak in the sink full of water for 30 minutes before grillin them. In the mean time I thawed out some shrimp and the octopus. I added two bay leaves and a petal of anise and 1/2 teaspoon of Smokin Racha hot sauce from Puckerbutt Pepper Company (I buy it online) into the pot and let it meld for 20 minutes before tasting it so the flavors can start to come together and build. I grilled the pepper to a char then put it in a plastic bag to sweat turning the corn to get some color on it. Tomatoes are tricky and need to be attended to turning them so they get a slight char but don't burst. Once the octopus was thawed I picked out the small to medium pieces and shelled the shrimp. The "broth had been cooking for about an hour by now and was "getting there" but I added some more salt and hot sauce. Maybe a 1/4 teaspoon of salt 1/2 teaspoon of hot sauce. Now I added the carrots and brought it up to a simmer for about 15 minutes until the carrots were tender enough to be able to stick a fork in them but still firm. Now I sliced the corn off the cobb and took the charred skin off the poblano and pulled of the seeds and chopped it into 3/8" in pieces and added half of it in. I peeled and deveined the shrimp and put them in the fridge to stay cold. I took the shrimp shells and put them in a pot of water, brought to a boil and took them off the stove and let it sit for 10 minutes. Strained it and added the stock into the pot of veggies. I let it simmer for 10 minutes or so then added the octopus and brought the temp back up. At this point the octopus was done so I cut the tomatoes into pieces, added them and the whole shrimp and let it sit for five minutes until the shrimp were cooked. I also added in 1/2 a medium Gray Squash when I put in the octopus that I sliced about 1" thick and then quartered each slice.

My spin on Mexican Seafood soup. Took two hours to make. Gray Squash, Pasilla Peppers, Roma Tomatoes, Bay Leaves, Anise, Octopus, Shrimp, Grilled Corn, Sliced Carrots.

Probably think going to Dennys is eating out and date ugly chicks but to each his own.