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Having a lamb jam as kids are home for Mother’s Day 😀. Having a love story and a pastis before it gets real. Dave

It is pricey but a guided day on most rivers is $700 or thereabouts. It was half that but 30+ fish each day with most >20” and fiesty it was stupid if unrealistic fun. I could not afford or do it all the time, but 2 days on the bounce scratched an itch and was just dumb fun. Dave

Loch leven in Scotland not being an agricultural toilet and infested with cormorants. The brown trout were amazing pre 1995 and the chirommid hatches were insane though we never knew to fish them, only ‘wee doubles’ sz 14. St Serf’s island looked to be on fire as the buzzers were so thick like...

As long as the weather doesn’t go insane, I’d think a bit longer. It will be interesting to see what the weeds( elodea) do, they are going off in many shallows that used be weedless. The bed I fished off was at 10’! Less small algae though which is great. Dave

Went to a west side island lake today and did ok. Spotty on mids, black and red ones,14 and then later 16-18 in brown or olive, red butts helped. Weed is not bad by the ramp yet but growing in a lot places. Was surprised to find a big bed of it at the SW end of the lake. Caught a few on mids...

A kimchi dirty martini with extra picked daikon and blue cheese stuffed olives. Dave

Me too, there is no equal. Now it will be bavette of hanger which are ok and <1/2 the cost but really not the same in so many respects. I almost salt cure hanger steak to reduce the amount of water it holds and build the flavor…still I can eat and afford things some cannot so will not whine. Dave

A grilled skirt steak salad. I am so sad as this is what we got from Better Meats in Ballard and it is a different cut than what other stores sell. My wife scored the last 2 lbs and they will sell no more, it costs them too much. It was >$30 a lb, crazy but the best beef cut I’ve ever eaten. I...

Funny I’ve dug up the larvae before too, now I know. Exterminate them. Dave

Some of us are off there in Kamloops on a trip start of June. Does anyone have any intel or top tips they can share? Thanks, Dave

That looks like it, thank you! Dave

Dug up some of these doing yard work and my poor attempts at online ID drew a blank. My lab ate one but didn’t like it. Any ideas? Thanks, Dave

We went to Isaac’s ranch last yr and had fun but figured for the cost and the time, 2 days were better than one. The lakes are operated by Darc (Desert Angler) and the up one has ‘smaller’ fish and the lower one, pigs. We chose up as a nice lake for mids and other stuff to fling like...

An almost perfect 55f

Took the 7 am ferry to whidbey today and did ok. Fished a bobber and naked. A variety of mids worked, root beer, wood duck, chromies and black with red rib. Fish were up about 5-6’ off bottom. Nothing huge but good fiesty fish and a nice day out with some buds. A butt hooked one took a great...

Yeah, it was not cheap and shipped from uk but took about a week. The kapok was also from semperfli. Also their nanosilk is really good, a superfine GSP and very forgiving re over wrapping dry flies. Dave

I haven’t posted any ties for a while, this is my ‘relatively indestructible’ raccoon. I’ve used Kapok for the body and the top is aero dry fibre, a hollow synthetic so these should float nicely in the film and being synthetic last longer than deer hair for sure and also I suspect foam re Norm...

I’ve heard a few things over the years on your local beach as I’m south of you in Crown Hill. The best one was about 730 am I heard all this shouting behind me and saw a large man gesticulating and shouting what I thought was random shite. I waded out further to my waist and kept an eye on eye...

They are a bit, but really more gelatinous with a slight crunch as they cooled to room temp, they are really good if you can get over the fact they are ears. Next I will add a bit of 5 spice to them. Whole family loved it which shocked me. I’m having roast leg of lamb today 😎 Dave

My son is home this weekend and I’d asked what he wanted as a dinner treat. I was expecting lamb but he wanted Beijing style pork belly and pigs ears….did both sous vide, and turned out a charm. Dave