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So, you haven't touched a 2025 summer run? 🤔

When I freeze sourdough, I knead it followed by a couple of stretch and folds, then it goes right into the freezer. I don't let it proof other than the time between the stretching and folding. When I thaw it, I do it gradually in the fridge. Once completely thawed, I proceed with the proofing...

It is, and it is also adds a nice touch to a red sauce.

It probably was me. I changed my handle a bit to reflect my current location.

The EMT comes complete with tips. The 8/9 comes with 15 foot 9-weight tips.

If you're going to go for a short to mid belly spey line, I would recommend the Gaelforce EMT or Gaelforce EEMT lines. You won't be disappointed. As with all sunk spey lines, you need to be realistic on fly size.

1 stick butter 1/4 cup flour 2 cups milk 1 lb dried beef Salt (I use Johnny's) Pepper Melt butter Whisk in flour and continue to stir while cooking roux to a light tank color and nutty smell. Slowly incorporate all the milk and heat/stir until it thickens. Remove from heat. Add dried beef...

.........or pizza!

Chipped beef on toast, sausage gravy on biscuits! Come on man!

Gravy?

I'll get flamed for sure, but Fox Weather works for me. Quick loading radar, and the current wx and forecast is accurate for my area. Plus no ad popups.

Three of my favorites: White Mountain Apache Reservation Colorado River at Lee's Ferry Lake Powell Stripers in the summer/fall.

Pickles are definitely a must on a cheeseburger pizza. Add them after pulling the pizza from the oven.

Pineapple? Heresy!

I'd be more concerned with casting practice than I would be about my fly line.

FYI: https://swingthefly.com/sandy-river-spey-clave/

I use it quite often. My family really likes it. For me though, just salt and a bit of barley malt syrup.

Can you put your Ozark Trails in the dishwasher?

It may be different now, but historically salmon were managed as a commodity vs a game fish in WA state.