muskybob

Back at ya too, Bob

PM sent

Is there a place to pass out on the couch too? I'm in!!!

chinook, don't you guys with the digitrol still have to reel in the slack every time the balls auto-up a number of feet or do you just leave it slack?

I had a similar experience with them. I've got a 937c that I bought used & before I mounted it permanently, I drove away with the boat on the trailer without securing my gps antenna and it fell off and bounced along the road till I noticed it. Sent it back to humminbird with an explaination of what happened and asked them to send and bill me for another one. About 6 days later I got a package from them with a new antenna free of charge. You can't beat that kind of customer service with a stick.

Welcome to the site Edd, lots of good info here if you read thru the posts. Don't hesitate to jump in with any questions and post your reports in the "reports" section. I'd be interested to see what you're catchin out west. Good luck on the water this year.

Hey ol buddy, maybe you can update your gps software by hooking up to your pewter. Just a thought, I'll go back to sleep now.

I'm here, most of the snow is gone and I'm wading thru the slop in the backyard. I had to release the tiedowns on the boat in case the water gets any higher. Got it tied to the back porch. Aint nothin in the mailbox except bills, so I try not to look in there too often. :shock:

Now that we're getting close to Spring and we've still got smoked salmon left in the freezer we'd like to make room in the freezer for the new season. This is so easy and fast to prepare anyone can make a culinary delight the first time. This is a recipe even your old country granny would be proud to serve. Adirondack Smoked Salmon Casserole From "My Adirondack Way of Cooking" by Musky Bob Ingredients 3 6†skinless smoked salmon fillets 1 lb. bag wide egg noodles 2 cans cream of mushroom soup ½ bag frozen yellow corn ½ bag frozen sweet peas 4 soup cans whole milk 1 cup grated Parmesan cheese 6 teaspoons Old Bay Seasoning black pepper to taste Preparation Preheat oven to 350 degrees Prepare noodles according to package directions, drain and put back in the pot. Crumble the smoked salmon into pieces & add to pot Add remaining ingredients Stir well to mix it up & dump into well-buttered 9x13 casserole dish Cover with aluminum foil and bake for 1 hr. (Remove foil the last 15 min. to brown) Place dish on table & guests may serve themselves Serves 6-8 Notes: I don’t add salt to this because the smoked salmon usually has enough salt in it already. I use my smoked salmon that has been done with my apple juice/maple syrup brine and smoked with maple chips then frozen. Also, the top of the casserole can be dressed up with crumbled potato chips and fresh parsley sprigs just prior to serving if you want to be fancy. PS: This works well with Smoked Brown Trout also

Are you dumb, or just plain stupid?

He doesn't have to worry, they're usually mashed to a pulp by then.

Mick, sounds like a plan. Now all we have to do is convince Tom.

Not to worry Tom, You'll do better than Emeril. I might even let you share my chowder recipe. BAM, take that!!!

Hey Chef Tom, Congrats on the new school and the web site. Nice job! I bet you're gonna do great. Gee, I never knew a famous Chef before.

Take good care of them and don't forget to stamp their visas so they can get to this side of the pond. Any chance of throwing some "Miracle Grow" in the water to feed on? Welcome to the site.

Nice pics, thanks.

Tom

Still trolling eh' Ray. :)

Fantastic pics, thanks for the report.

Great to hear from you. I bet you feel pretty young down there. The folks are probably calling you the "young whippersnapper". Things up here are back to normal. We've been trolling the bar out of the Oak and bringing in more than our limit every day. Gotta go......FISH ON!!!

A friend. Non-essential, but nice would be a Depth Raider.

That's a good possibility Tom.

Huntfrisco, I made the move from a 17' Starcraft to a 22' Islander last Spring and I can tell you there is hardly any difference either towing or launching. Like Ray K. said, there is a world of difference on the water between the two. I can now fish at times when I was blown off the water and had to stick to the harbor. Good luck on your search.

Hey Tom, are ya gonna be on TV soon giving out recipes? :shock:

Now that's funny.