tag:blogger.com,1999:blog-83573231705138798862024-03-04T23:44:12.288-08:00Tight Lines and Tasty SpoonsFly Fishing and streamside cusineBill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-8357323170513879886.post-80371032186764382202013-07-16T13:39:00.000-07:002013-07-16T13:39:07.931-07:00Trips To the Frying PanFor the past 35 years, I have made many trips to the Frying Pan with many friends some of which are now gone. I dearly miss fishing with my old friend Chuck Fothergill, who is probably the best fly fisherman I've ever had the pleasure of knowing except perhaps my own son. Chuck's knowledge of the Pan and its crazy fish has served me well for the past three decades. I can still go there and catch fish on a dry fly amongst the nymphers with their strike indicators that would put Don King's hair to shame. I have my favorite spots where, along with my buds, we sit and discuss flies, fly rods, picky fish and great women that have touched our lives along the way. The Pan gives me solace, excitement, memories and always a lesson in patience. Viv la Frying Pan........<br />
By the way, this little treat might come in handy on your next trip.<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Lemon Curd Pound Cake<o:p></o:p></span></span></b></div>
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<span style="font-family: Calibri;">Make this cake and take room temp to the river for
breakfast.<span style="mso-spacerun: yes;"> </span>It’s heavy, so don’t eat too
much, you’ll nap your way through the morning.<span style="mso-spacerun: yes;">
</span>A great start to a Scottish morning on the river Tay.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">To make the lemon curd, mix 8 egg yolks, 1 ½ cup of sugar, ½
cup fresh lemon juice.<span style="mso-spacerun: yes;"> </span>Bring 1 inch of
water to a simmer in a double boiler and whisk the eggs and sugar until smooth,
add lemon juice and continue to whisk until it thickens and coats a spoon.<span style="mso-spacerun: yes;"> </span>Remove from the heat and whisk in 1 ½ sticks
of cubed butter.<span style="mso-spacerun: yes;"> </span>Put this in the fridge
for a few hours before you make the cake.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">For the pound cake, soften 3 sticks of butter and mix with a
mixer into 8 oz of cream cheese, 6 eggs, 1 Tbs. vanilla extract, 3 cups sugar
and 3 cups flour.<span style="mso-spacerun: yes;"> </span>Blend extremely
well.<span style="mso-spacerun: yes;"> </span>Here’s where you make the decision
on what to do with the lemon curd.<span style="mso-spacerun: yes;"> </span>You
can blend it into the cake mix or simply cook the cake and serve it on top as a
topping.<span style="mso-spacerun: yes;"> </span>I like it blended into the cake
mix.<span style="mso-spacerun: yes;"> </span>Bake the cake at 325 degrees for 35
minutes or until a tooth pick pull out cleanly.<span style="mso-spacerun: yes;">
</span>Cool before serving.<span style="mso-spacerun: yes;"> </span>I make mine
in a Bundt pan, but some folks prefer it in a sheet cake pan.<span style="mso-spacerun: yes;"> </span>Either way, I guarantee you’ll make it more
than once.<o:p></o:p></span></div>
Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-84477429969650282082013-06-23T10:14:00.000-07:002013-06-23T10:14:04.998-07:00MISSED IT BY "THAT MUCH"Last week we came way to close to losing Taylor's shop to the Royal Gorge Fire.....about 200 yds to be exact. That's too close. He is insured of course, that the hard work and sweat equity he has placed into this business cannot be measured by an insurance adjustor. As a matter of fact, it's even hard to measure in terms of money. Thanks to all the loyal customers who have come streaming back in to support him, not to speak of the phone calls. And above all, thanks to the firefighters who worked so many long, dangerous hours to make sure that fire did not jump US 50. Thank God for answering our prayers. <br />
As you go out fishing this summer, enjoy yourself with some decadent food and drink. Life is too short for a diet anyway. <br />Try this one for a delicious meal that you can chill in a cooler and bring back up to heat in a skillet or wrapped in foil over hot coals. You'll probably have to use the camp stove since I'm pretty sure campfires will not be allowed in most places in the Southern Rockies.<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;">Green Chili Chicken Enchilada
Pie<o:p></o:p></span></span></b></div>
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<span style="font-size: 12pt;"><span style="font-family: Calibri;">1
lb. roasted Hot Green Chilies (Hatch if you got em)<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Calibri;">1
roasted chicken (from the store is easier, but use your own if you have the
time)<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Calibri;">1
large can Cream of Mushroom soup<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Calibri;">2
Chopped jalapeños (leave out if you don’t like hot food)<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Calibri;">1
chopped white onion<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Calibri;">1
tablespoon garlic powder<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Calibri;">1
tablespoon cumin<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Calibri;">1
tsp salt, 1 tsp black pepper<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Calibri;">12
med size corn tortillas<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Calibri;">1
lb grated sharp cheddar<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Calibri;">Dice
the chilies and mix them with the onion, spices, soup and chopped chicken.<span style="mso-spacerun: yes;"> </span>Grease a baking dish and place a layer of
torn corn tortillas on the bottom cover by a layer of chile/chicken mixture and
a layer of cheese.<span style="mso-spacerun: yes;"> </span>Continue layering
until all the ingredients are use and then top with a little extra cheese.<span style="mso-spacerun: yes;"> </span>Cook at 325 degrees for 1 hr. covered.<span style="mso-spacerun: yes;"> </span>Let cool before slicking and enjoy with a
cold beer.<span style="mso-spacerun: yes;"> </span>This recipe is great to take
for the first night of camp when you want to fish late and not cook.<span style="mso-spacerun: yes;"> </span>Just take it in the cooler wrapped in foil
and let it heat up on med coals.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-27205879951290584762013-04-22T16:27:00.001-07:002013-04-22T16:27:29.863-07:00Argentine Delights........Apple Empanadas<br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/04/22/2244.jpg'><img src='http://photo.blogpressapp.com/photos/13/04/22/s_2244.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />I learned to make empanadas with all kinds of fillings, but these are special with Costa Rican coffee. <br />Standard pastry dough cut in 5" circles<br />Cook sliced apples with sugar,cinnamon and a couple of tablespoons of water and a stick of butter.<br />Let apples cool and fill dough sparingly.<br />Fold into a half moon and crimp edges.....the real deal has 13 folds<br />Bake for 45 minutes in a 325 degree oven<br />Brush with melted butter and allow room temperature<br /><p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=US-50,Canon%20City,United%20States%4038.472230%2C-105.257694&z=10'>US-50,Canon City,United States</a></p>Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-32537724147382045042013-04-04T14:55:00.003-07:002013-04-22T15:20:03.664-07:00A Long Winters Nap Back At It..........<br />
After a good winter's nap.....not a long one, us spoiled dry fly fishermen are back at it. I got to spend a good portion of December at Rio Manson Lodge in the Patagonia region of Argentina. Big fish on big dries, wonderful people, wonderful accommodations, killer cuisine, and all the Malbec I could drink, which turned out to be a lot. Now the BWOs are hatching and swinging Caddis pupa is right around the corner. Not a bad time to give my new Sage Circa 894 a workout. Maybe the best graphite dry fly rod I've ever fished. The new Orvis H2 is the best all around fly Rod currently made, but the Circa sings a dry fly song. Join me on the river. I'm headed there now. <br />
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Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-17545346384319865612012-10-31T13:31:00.001-07:002012-10-31T13:31:51.184-07:00<h2>
Good Trip.....Sad River</h2>
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I just returned from a few days on the San Juan with Larry and John. We were graciously loaned Taylor's new Hog Island Drift boat to take on the trip and stayed with Chris at the Fishead's Lodge. Chris's place is, in my opinion, the best place to stay on the river, with the best accomodations, best guides and definitely the best food around. Stay with these folks just to eat the red or green chili on their monster burritos or anything else you want to slather it on.<br />
I've been fishing the San Juan for a little over 40 years now. I first went there when I was in college with my Dad. He and I fished the Juan a lot until his death in 1987. I have lots of memories of sitting on a small Island in the Braids talking about flies, whisky, ex wives and a myriad of other stuff.......decades of other stuff interupted by rising fish which were always beautiful 17 to 22 inch Rainbows that would, in the old days take a dry fly and run away with it. Nymphing always ruled on the San Juan from the days of the original San Juan Worm, which is nothing like the ones used now, to the size 24 midge larvae of current day. We used to see killer BWO and PMD hatches on the Juan with size 16 adults and midge larvae that were also size 16. Those days are definitely gone, but the river has always held an attraction for me. The fish were still nice, though battle scarred, and the bugs were smaller but what the hell. It's the place where I learned to really fly fish. <br />
This trip was different. All three of us guys are fairly decent fishermen. We do kinda know what we're doing even though we tend to not like to deep nymph fish, we still will do in Rome as the Romans do. Over three days of fishing the upper three miles, we caught, between us, less than 10 nice fish that I would consider "San Juan fish". The couple of hundred or so others were stockers from 6 inches to 13 inches, depending on what month they were stocked. Stocked fish were everywhere and would beat the nice fish to your fly, top or bottom. Huge pods of stockers worked the deeper pools and runs. Why so many of them? It seemed biologically out of whack. The Diddy Mo Algae is intense. Perhaps that has something to do with a loss of fish. Perhaps it's the fishing pressure. Perhaps it's both. A single drift with a double nymph rig would result in a #22 midge larva being the size of a quarter with rock snot attached. I have seen the algae for the past few years, but not like this. I'm told it's better after the high water releases in May, but it must return in an awful big hurry. Nasty stuff that makes you fall out of love. <br />
I don't know if I'm over reacting or if the businesses on the San Juan are under reacting. Lots of things are not what they used to be but this is rediculous. I going to pray for the San Juan, but as long as no one there thinks there is a problem, it won't be fixed. I guess I'll give it a break and when my little island in the Braids starts to call, I'll go back with high expectations.<br />
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Here's a little something to take away the late fall chill:<br />
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<b style="mso-bidi-font-weight: normal;">Carne Adovada Pork Chops<o:p></o:p></b></div>
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This dish was made famous by Sadie's in Albuquerque.<span style="mso-spacerun: yes;"> </span>It is their house special.<span style="mso-spacerun: yes;"> </span>My version has smoked pork chops.<span style="mso-spacerun: yes;"> </span>I smoke center cut chops with Mesquite or
Apple wood.<span style="mso-spacerun: yes;"> </span>You can buy pre smoked chops
in most good food stores, so you could do that, but they're not as good.<span style="mso-spacerun: yes;"> </span>Several issues back, I passed along my Carne
Adovada Ribs.<span style="mso-spacerun: yes;"> </span>Do both and totally crush
a tailgate party.<span style="mso-spacerun: yes;"> </span></div>
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Six 1/2 inch center cut or rib chops<span style="mso-spacerun: yes;"> </span>5 cloves
garlic</div>
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1 teaspoon black pepper<span style="mso-spacerun: yes;">
</span>1 tbs cumin<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span></div>
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1 teaspoon sea salt<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>4 cups water</div>
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one dozen dried red chilies (Pablano or Big Jims) hot as you
want</div>
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2 sweet onions <b style="mso-bidi-font-weight: normal;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></b></div>
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Reconstitute peppers by steaming them in 4 cups of water
until they are soft.<span style="mso-spacerun: yes;"> </span>Remove the stems
and place pepper in a food processor or blender with chopped onion, garlic,
salt, pepper and cumin.<span style="mso-spacerun: yes;"> </span>Reduce to a
paste.<span style="mso-spacerun: yes;"> </span>Add the water you steamed the
peppers in and blend until you have a salsa like texture.<span style="mso-spacerun: yes;"> </span>Place a layer of chops in a baking dish and
spoon some Adovada sauce over them.<span style="mso-spacerun: yes;"> </span>Continue
with the other chops but save the majority of the sauce to pour over the
top.<span style="mso-spacerun: yes;"> </span>Cook at 275 degrees for four
hours.<span style="mso-spacerun: yes;"> </span>Serve over pinto beans and rice
with a side of flour tortillas.</div>
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Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com1tag:blogger.com,1999:blog-8357323170513879886.post-14608720795008828652012-09-13T09:07:00.001-07:002012-09-13T09:07:13.614-07:00<strong>First Real Day of Fall</strong><br />
<strong></strong><br />
Yesterday was my day off to fish and I had great expectations of blue wings hatching in the cloudy weather. As if often does in Colorado, however, the cloudy day quickly turned into a cold drenching rain that never subsided all day. So, instead of drifing #20 BWOs, I quickly changed directions and went with a extra fast sinking leader and a nice stinger hooked streamer called a "Slap n' Tickle". I seriously love that name and by the way, fish liked it too. My first take was a 20 inch Brown that literally tried to tear the rod from my hand. He rolled up to the surface below me and showed me the fly. The perfect take for streamer fishing. The next couple of fish were more tame but only a little smaller. Then street runoff from the rain in Canon City dominated the rest of day and my BWO hatch never really happened. As I sat on a park bench drinking Larry Kingrey's single cask MacCallan from his flask, I watched a small fish slap at a single BWO. Just remined me of what I came to see. All in all, it was a great morning. Good fishing for about an hour with a good friend, drinking his whiskey. After all, the best single malt is somebody else's. When you make that decision, you know you are a true Scottsman. <br />
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As you know, on a cold and cloudy day, my thoughts turn to something with a lot of chili in it for dinner. Try this recipe on for size.<br />
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<b style="mso-bidi-font-weight: normal;">Carne Adovada Pork Chops<o:p></o:p></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
This dish was made famous by Sadie's in Albuquerque.<span style="mso-spacerun: yes;"> </span>It is their house special.<span style="mso-spacerun: yes;"> </span>My version has smoked pork chops.<span style="mso-spacerun: yes;"> </span>I smoke center cut chops with Mesquite or
Apple wood.<span style="mso-spacerun: yes;"> </span>You can buy pre smoked chops
in most good food stores, so you could do that, but they're not as good.<span style="mso-spacerun: yes;"> </span>Several issues back, I passed along my Carne
Adovada Ribs.<span style="mso-spacerun: yes;"> </span>Do both and totally crush
a tailgate party.<span style="mso-spacerun: yes;"> </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
Six 1/2 inch center cut or rib chops<span style="mso-spacerun: yes;"> </span>5 cloves
garlic</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
1 teaspoon black pepper<span style="mso-spacerun: yes;">
</span>1 tbs cumin<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
1 teaspoon sea salt<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>4 cups water</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
one dozen dried red chilies (Pablano or Big Jims) hot as you
want</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
2 sweet onions <b style="mso-bidi-font-weight: normal;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Reconstitute peppers by steaming them in 4 cups
of water until they are soft.<span style="mso-spacerun: yes;"> </span>Remove the
stems and place pepper in a food processor or blender with chopped onion,
garlic, salt, pepper and cumin.<span style="mso-spacerun: yes;"> </span>Reduce
to a paste.<span style="mso-spacerun: yes;"> </span>Add the water you steamed
the peppers in and blend until you have a salsa like texture.<span style="mso-spacerun: yes;"> </span>Place a layer of chops in a baking dish and
spoon some Adovada sauce over them.<span style="mso-spacerun: yes;"> </span>Continue
with the other chops but save the majority of the sauce to pour over the
top.<span style="mso-spacerun: yes;"> </span>Cook at 275 degrees for four
hours.<span style="mso-spacerun: yes;"> </span>Serve over pinto beans and rice
with a side of flour tortillas.</span>Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-33196726972115382262012-08-07T09:51:00.002-07:002012-08-07T09:51:51.177-07:00<h2>
Where Have I Been? </h2>
That's an excellent question. The answer is working in the Fly Shop and fishing. No excuses, but I am an old fart who should use this media much more and simply forgets and goes to the river instead. My son just reminded me that If I didn't start blogging more, he was going to take down my blog from the web site. So, here's a novel idea, maybe I'll start blogging more. I find social media such as blogs, facebook, twitter and the like extremely interesting, but I fail to use them. Why is that? An old sociology professor should be able to answer that question with some degree of wisdom. Why does a certain age group not naturally gravitate to new ideas? My answer is..."I don't know" I'm too old to care. I think when we reach the last 20 possible years of our life, a genetic code kicks in that tells us what is important to our well being and our place in the social structure. What is important to me is my friends, both of them, my son and his new wife, Molly, our dog Kvichak, single malt scotch, cold Dos XXs, and fly fishing.... That may have left out a couple of things, but it's close enough. I find scientific research, sales demographics, and social media extremely interesting and I am excited for the future they hold. I am not one of those angry old men who hate computers, hate anyone younger than 50 and hate the government. I dislike the government on any given day, but I've pretty much given up hate in general. It is a gross waste of time and never accomplishes anything positive. And, as I said before, I simply don't have time for it. About the only thing I hate anymore is nymph fishing.<br />
<br />
Speaking of fishing, I have been doing some. I went over to the Frying Pan last week with brother John and got skunked. We threw up our hands, turned around in a circle three times and went to Aspen and got drunk. I've fished that darned river for nearly 40 years and I can't remember wearing a stripe. First time for everything. I blame it on the Federal Government. It's not their fault, I just blame them......seems appropriate. The Pan was very crowded and there are probably lots of reasons I didn't catch fish, but I haven't really fished anything but dries and emergers there for the last 20 years or so and now is not the time to start. If I had gone to the bottom with a Green Drake Nymph and a Caddis pupa, I probably would have caught fish......or at least I think so. When I was at the Pan two weeks before that, I railed fish on big attractors for three days, so maybe I was simply paying for that. <br />
<br />
I have been cooking a lot, so here's one of my newest recipes. This is a green chile salsa that has really good feedback. There's lots of warm afternoons on the deck left in 2012, so try this one out. I think you'll like it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sH0wVJXgUe21QK40riERX_VrrLR8uuBk-IKf2Aly4ZzSv-lpNsJQLlBHMFBDNft2__b4DUjH4OTR5AIwBapiH3hz8aA9ELwBMmq8XQ2yes2C-mO8ARvSNfcTc0SFjMgaNjJh88_dBSE/s1600/salsa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sH0wVJXgUe21QK40riERX_VrrLR8uuBk-IKf2Aly4ZzSv-lpNsJQLlBHMFBDNft2__b4DUjH4OTR5AIwBapiH3hz8aA9ELwBMmq8XQ2yes2C-mO8ARvSNfcTc0SFjMgaNjJh88_dBSE/s320/salsa.JPG" width="320" /></a></div>
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<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 20pt;">Green Chile Salsa<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
This is a great summer salsa recipe for all us chile
heads.<span style="mso-spacerun: yes;"> </span>Try it on your chorizo omelet.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 10pt;">1 lb. chopped green chilies<span style="mso-tab-count: 5;"> </span>1
bunch of chopped cilantro<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 10pt;">1 chopped white onion<span style="mso-tab-count: 5;"> </span>1
tablespoon cumin<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 10pt;">4 cloves minced garlic<span style="mso-tab-count: 5;"> </span>salt
and pepper to taste<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 10pt;">2 chopped <span style="mso-spacerun: yes;"> </span>jalapenos<span style="mso-tab-count: 5;"> </span><o:p></o:p></span></div>
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<span style="font-size: 10pt;">3 tomatoes, seeded and diced<o:p></o:p></span></div>
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You can serve this chunky like a pico or run it through a
food processor for a finer texture.<span style="mso-spacerun: yes;">
</span>Either way is great.</div>Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-65978017240927882852011-12-18T08:47:00.000-08:002011-12-18T08:47:55.309-08:00MERRY CHRISTMAS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMFLiz8-po-8e5_reGNyxs_tIuCwDCnoNigV45z3FMeNa30ovtdno-YfDrqifIe7SiReBfnohgDS5tn7HDQTTnFpy1btnlzOpPRyjEOXfZh-3smpArMwN7xbat2FUuTnJ_1pkHf3Pbqg/s1600/Mulled+Cider.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMFLiz8-po-8e5_reGNyxs_tIuCwDCnoNigV45z3FMeNa30ovtdno-YfDrqifIe7SiReBfnohgDS5tn7HDQTTnFpy1btnlzOpPRyjEOXfZh-3smpArMwN7xbat2FUuTnJ_1pkHf3Pbqg/s320/Mulled+Cider.JPG" width="320" /></a>Merry Christmas to all and Happy NEW YEAR....Spring is just around the corner. See you all at the Fly Fishing Show on Jan. 7,8,9.<br />
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<br />
<br />
HOT MULLED CIDER<br />
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 0.15in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">2 qts. apple cider<o:p></o:p></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 0.15in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1/4 cup packed brown sugar<o:p></o:p></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 0.15in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1/8 tsp. ground ginger<o:p></o:p></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 0.15in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1 orange cut into slices with peel on<o:p></o:p></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 0.15in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1 lemon cut into slices with peel on<o:p></o:p></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 0.15in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">2 cinnamon sticks<o:p></o:p></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 0.15in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1 tsp. whole cloves<o:p></o:p></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 0.15in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">1/2 cup of brandy or apple schnapps<o:p></o:p></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt;"><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";">Combine cider, sugar, ginger, lemon and orange in slow cooker. Tie cinnamon and cloves in a small cheesecloth bag; add to crock pot. Cover and cook on low 2 to 4 hours. The entire house will smell great! Remove the bag of spices.<span style="mso-spacerun: yes;"> </span>When the cider is finished add a half cup of brandy or apple schnapps.<span style="mso-spacerun: yes;"> </span>This will definitely the chill off on the Taylor river in February. <o:p></o:p></span></div><br />
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</div>Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-9486434681118996382011-10-23T09:24:00.000-07:002011-10-23T09:24:32.473-07:00Scottish OatmealLast year at this time, myself, Taylor and our friends, John and Randi Baxter found ourselves in our family's homeland of Scotland. Scotland in the Fall is spectacular, as are the Rocky Mountains, but in a different way......everyone there wears tweed and drinks single malt. I did discover, thanks to a wonderful chef at the Hilton in Edinburgh, that many Scots start the day with a wee dram in their oatmeal or porridge for you locals. I had not done that before, but I certainly do now. Here's the deal....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJu2q1UrC2jzSLIcCyOKpotp8nQMz0CqN_uNTL8lgjtK9G_MmvmIMa_q2Otw3pnNV2kCL2WKNYvE8X4kHg1YG-4IeSkkHeYwDNLWojSLsrSKzjoO47Za-8HEUmqSisA2wNxYl2EU4hkyM/s1600/Single+Malt+Oatmeal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJu2q1UrC2jzSLIcCyOKpotp8nQMz0CqN_uNTL8lgjtK9G_MmvmIMa_q2Otw3pnNV2kCL2WKNYvE8X4kHg1YG-4IeSkkHeYwDNLWojSLsrSKzjoO47Za-8HEUmqSisA2wNxYl2EU4hkyM/s320/Single+Malt+Oatmeal.JPG" width="240" /></a></div><br />
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<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;">Single Malt Oatmeal<o:p></o:p></span></b></div><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
</div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">Your favorite oatmeal.....NOT Instant if you don't mind.<span style="mso-spacerun: yes;"> </span>Old fashioned oats or "rolled oats" are very good, or you can choose steel cut or Irish oats.<span style="mso-spacerun: yes;"> </span>Good Scottish oats are hard to come by except for at Whole Foods or other high end supermarkets.<span style="mso-spacerun: yes;"> </span>They are milled into Porridge to make them creamy.</div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">Cover with a few toasted walnuts, brown sugar, a bit of pure maple syrup, and a dram of Scotch.<span style="mso-spacerun: yes;"> </span>In Scotland, we eat these with a blended scotch such as the Famous Grouse.<span style="mso-spacerun: yes;"> </span>In other words, there, they would not waste a drop of single malt on their oats.<span style="mso-spacerun: yes;"> </span>Here, since single malt is what I drink, I think a dram or two can be wasted on breakfast.<span style="mso-spacerun: yes;"> </span>This is a great start to a fishing day in early November.<span style="mso-spacerun: yes;"> </span>Don't overdo the scotch, save that for the river.</div>Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-87380262192293825762011-08-09T16:06:00.000-07:002011-08-09T16:06:44.278-07:00Fall Approaches QuicklyI've been working with Taylor on early orders for next year, and have discovered that his buying systems are far superior from what I have always used. These young businessmen and women are totally focused on making the most from every dollar, while my worthless generation spent everything we could get our hands on. If I had the time left, I could learn a lot from him, but honestly I'd just rather go fishing. The stock market tanks and I go fishing.....real estate goes in the crapper and I go fishing. Honestly, it's about the only honest thing I can do. I may offend some of you, but I have had it with government and I am pretty much conviced that all of them eminate from the backside of an old horse. Selfish and stupid come to mind most of the time. I think I'll just go back to voting for someone who has good hair. I certainly don't have any money left to contribute to the spending madness of these idiots, but I do have enough for a bottle of scotch and a few dry flies. Fall is the best time of year for us dry fly folks. The ones with red on them, like a Wulff, Humpy or Trude. Nice long 15 foot leaders and a grass stick, a good lunch and a good friend can make us all feel like life is worthwhile. This is what we live for and and always will. Don't worry so much about losing all your money, it could be your life.<br />
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While you're waiting for the next crisis perpetrated by the Fed, try this great recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmL5lmFmq1bgT4ASt_9pI5sMd-tLZ63X3MSd9kU8e3O1TAGLXZp2Ujk_4dDGnWYsQxriF8JJrj95VH94yoEVn6V-s0Ufm76w1js-it-SJHnycFvCoEycZOPY7RyD80YnhbsLyeAoy8Pc4/s1600/349_4955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmL5lmFmq1bgT4ASt_9pI5sMd-tLZ63X3MSd9kU8e3O1TAGLXZp2Ujk_4dDGnWYsQxriF8JJrj95VH94yoEVn6V-s0Ufm76w1js-it-SJHnycFvCoEycZOPY7RyD80YnhbsLyeAoy8Pc4/s320/349_4955.JPG" width="320" /></a></div><br />
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<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;">Red and Green Cheddar Meatloaf<o:p></o:p></span></b></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">3 lbs 80/20 Hamburger<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1 lb. roasted chopped green chilies<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">½ lb. cubed sharp cheddar<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1 chopped yellow onion<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">2 cups of bread crumbs<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">3 eggs<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1tbls. Black pepper<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1 tsp. salt<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1tbls. Worcestershire<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1tbls. Cumin<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1 tsp. garlic powder<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1 cup milk<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1 cup of red chili puree<o:p></o:p></span></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">Rehydrate 10 pods of dried red chilies by boiling 4 cups of water and then placing chilies in the water, covering the pan, and turning to the heat to low.<span style="mso-spacerun: yes;"> </span>After 10 minutes, take out the chilies, cut the stems off and place them in a blender with 2 cups of the water they were steamed in.<span style="mso-spacerun: yes;"> </span>This makes a wonderful chili puree that can be used on top of this meatloaf instead of ketchup.<span style="mso-spacerun: yes;"> </span>Mix all the other ingredients together in a large bowl and place the loaf in a greased baking dish.<span style="mso-spacerun: yes;"> </span>Cook at 350 for 1 ½ hours.<span style="mso-spacerun: yes;"> </span>This meatloaf makes a killer sandwich on Ciabata bread with lettuce and tomato.<span style="mso-spacerun: yes;"> </span>Mix a bit of the chili puree with some mayonnaise to make a kicked up spread for the sandwich.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">And this for a little fun.......<span style="font-size: small;"> </span></span></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;">Chicken Burritos with Black Bean Salsa<o:p></o:p></span></b></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5av-aBcuuuVSwFJnASH_Mb2zXAcGhyphenhyphenfX_5rtRIQ1T4_dMzH3glcog-AIcuKB5qOT8NIFeVedgaI9qRNFoJCy7O1OQ6qq_Li6S4_ecCcqsMD1dgo5jtnbRjRA9ICbByhnaz8dhQeThsVk/s1600/349_4970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5av-aBcuuuVSwFJnASH_Mb2zXAcGhyphenhyphenfX_5rtRIQ1T4_dMzH3glcog-AIcuKB5qOT8NIFeVedgaI9qRNFoJCy7O1OQ6qq_Li6S4_ecCcqsMD1dgo5jtnbRjRA9ICbByhnaz8dhQeThsVk/s320/349_4970.JPG" width="320" /></a></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">Large Burrito size flour tortillas<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1 whole roasted chicken ( buy your favorite at the market or roast it yourself)<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1 yellow onion (chopped)<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1 bunch of green onions (chopped)<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">2 fresh tomatoes (chopped)<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">10 cloves of garlic (chopped)<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1 Jalapeño (chopped)<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1 tablespoon of red Chile powder<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1 tablespoon of Comino (Mexican Cumin)<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">½ lb. of finely grated Monterey Jack cheese<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">1 can of Bush’s Black Beans<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">Cup of fresh Cilantro (finely chopped)<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 14pt;">Debone the chicken and shred it with a fork.<span style="mso-spacerun: yes;"> </span>Sauté the chopped onion and half the garlic, add the red Chile, Comino, and salt/pepper to taste.<span style="mso-spacerun: yes;"> </span>Let this mixture cook a few minutes at a low heat and then stir in all the chicken.<span style="mso-spacerun: yes;"> </span>Cover and let it simmer while you make the salsa.<span style="mso-spacerun: yes;"> </span>In a large mixing bowl, place the Black Beans, cilantro, chopped green onions, the other half of the chopped garlic, the fresh tomatoes, chopped Jalapeño and mix with a fork.<span style="mso-spacerun: yes;"> </span>If you want this hotter, add another Jalapeño.<span style="mso-spacerun: yes;"> </span>I always do, but I have a stomach that’s used to it.<span style="mso-spacerun: yes;"> </span>I like this salsa chilled, so I put it in a plastic covered bowl and put it in the fridge.<span style="mso-spacerun: yes;"> </span>Let the chicken mixture cool and place it in a covered plastic bowl as well.<span style="mso-spacerun: yes;"> </span>Put these burritos together riverside with the chicken, salsa and cheese.<span style="mso-spacerun: yes;"> </span>The chicken is cooked, so if you’re going fishing the next day, refrigerate it and then just allow it to get to room temperature in the car while you’re fishing and then have it for lunch.<span style="mso-spacerun: yes;"> </span>If you want it for dinner, keep all the ingredients in the cooler and let them warm up later.<span style="mso-spacerun: yes;"> </span>You can also throw the chicken in a skillet to make a hot burrito.<span style="mso-spacerun: yes;"> </span>Either way, this beats the heck out of most sandwiches…….especially with a cold Dos Equis Lager.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
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Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-11740039273290104342011-05-11T09:20:00.000-07:002011-05-11T09:20:30.703-07:00A Few More Days Before RunoffWe have had a nice long run of excellent spring fishing this year on the Arkansas. We still have a few more days even though flows are up a little from lower level snowmelt. The big melt is still a few days away, so we should do well through the weekend, since Mother Nature is bringing another round of snow to the high country. I don't know what happened to Global Warming. I suspect that this is simply springtime in the Rockies. It's been this way for my 62 years of life......warm in the summer and cold in the winter. The shoulder seasons are always unpredictible. However, not being able to predict the weather or haches does not sit well with a few modern fly fishers. In this age of I Pods, I Phones, I Pads and I Macs and I Can't, we have a bunch of folks who demand that rivers, flies and fish bend to their will. Thank goodness, it's a very small percentage of the folks who love this sport. I'm not really sure why a few of these people fly fish in the first place. They don't seem to be having a good time, which is what I thought it was all about. Perhaps I just need some time off. I think I'll go to the river and stand around for a while. Maybe a fish will rise or a deer will come down to drink and I will remember why I started fly fishing in the first place. It's really never been about catching fish, It's always been about life and being a part of something greater than civilization, which doesn't impress me much any more. <br />
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Try this big sandwich for a changeup.........<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5kEgDo2wEN19Hr1WJTKYLz8DJcGZkAOxHMKkg87TWKu84yCzKgJCnlQ8z5FM-KP0643Q5EuIy-WTN3poxUt4dyk4f1lS6rXx_tQzznrSsZNvAP5sxiN0o0Cr1Lo3LY7RHItplHIcbgo/s1600/food+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5kEgDo2wEN19Hr1WJTKYLz8DJcGZkAOxHMKkg87TWKu84yCzKgJCnlQ8z5FM-KP0643Q5EuIy-WTN3poxUt4dyk4f1lS6rXx_tQzznrSsZNvAP5sxiN0o0Cr1Lo3LY7RHItplHIcbgo/s320/food+008.jpg" width="320" /></a></div><br />
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<div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">Smoked Salmon BLT with Ancho Chili Mayonnaise</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">This is a simple, yet beautiful sandwich that can be prepared at home with a great salad, or simply taken to the river with a bag of chips.<span style="mso-spacerun: yes;"> </span>Either hot or cold, it is excellent fare.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-size: 10pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">A large filet of Sockeye Salmon</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-size: 10pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">Salt and pepper</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-size: 10pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">Garlic powder</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-size: 10pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">Onion powder</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-size: 10pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">Crushed Red Chili to taste</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-size: 10pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">Thick sliced, pepper bacon</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-size: 10pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">Iceberg Lettuce</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-size: 10pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">Fresh tomato slices</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-size: 10pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">Fresh Ciabatta bread</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-size: 10pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">1 tablespoon of Ancho chili powder</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-size: 10pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">3 tablespoons of Mayo</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-size: 10pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">Rub the salmon lightly with a sprinkle of sea salt, cracked black pepper, garlic powder, onion powder and crushed red chili.<span style="mso-spacerun: yes;"> </span>Smoke the salmon filet over alder or cherry for about 1 hour until fork tender yet moist.<span style="mso-spacerun: yes;"> </span>You might want to drizzle a little olive oil on the filet before smoking.<span style="mso-spacerun: yes;"> </span>I often use a stovetop smoker for this, but if you’re making a lot, then fire up the big boy.<span style="mso-spacerun: yes;"> </span>Fry 4 slices of bacon per sandwich and prepare the lettuce leaves and tomato slices (thinner the better).<span style="mso-spacerun: yes;"> </span>Butter each side of the Ciabatta bun and lightly toast.<span style="mso-spacerun: yes;"> </span>Mix the ancho powder and mayo and build the monster.<span style="mso-spacerun: yes;"> </span>I like a sprinkle of salt and pepper on the tomato and I put the mayo mixture on both sides of the bread.</span></div><br />
Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-8856416537528558632011-04-14T14:56:00.000-07:002011-04-14T14:56:43.756-07:00Great Spring Fishing and Good FoodDespite heavy winds for the past month, spring fishing has been tremendous. Right now we are experiencing a smorgasboard of bugs with Golden Stones, BOW larva and emergers, Caddis Pupae and Larva and Adult BWOs and Caddis. If you can't find something in there to make you happy, you should take up golf. We don't have a Caddis blow up yet, but it is definitely close and no one really cares because fish production has been terriffic and dry fly fishing late in the day is very, very good with everything from an Elk Hair Caddis to a Royal Wulff. If you want to add a good entre for lunch on the river try my Mom's fried bologna sandwich and a Lipitor as a side. (Actually a cold Dos XXs is better tasking but the cholesterol drug may be more appropriate.)<br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Mom’s Fried Bolony Sandwich</span></b></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">This sandwich is not for the weak of heart and may require a couple of Lipitor before eating, but it stills rules the campground lunch menu.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg747TS7q1PPmU-6s1K3n_MvfSoCJNHJI0IRrHnnzyz_Vc5SHLZ19PwdFSnC_16y5hEWKK8Zw9dJCzwz82X5BOMyFNECk9DSkxH5v5U-dRw6XqiMLMIwrkkQ78j3Zoyw1uVhHL5e-1zjCY/s1600/Balony+Sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg747TS7q1PPmU-6s1K3n_MvfSoCJNHJI0IRrHnnzyz_Vc5SHLZ19PwdFSnC_16y5hEWKK8Zw9dJCzwz82X5BOMyFNECk9DSkxH5v5U-dRw6XqiMLMIwrkkQ78j3Zoyw1uVhHL5e-1zjCY/s320/Balony+Sandwich.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Use toasted white bread…..don’t get cute with the bread thing, stay traditional.<span style="mso-spacerun: yes;"> </span>Lightly score the edges of a ½ inch thick piece of all meat bologna and fry it until the edges are brown in an iron skillet.<span style="mso-spacerun: yes;"> </span>Use crisp Iceberg Lettuce, slices of fresh tomato, a slice or two of Longhorn cheddar or Tillamook cheddar, salt and pepper on the tomato, and a big dollop of mayonnaise.<span style="mso-spacerun: yes;"> </span>A fresh jalapeno or Serrano along with a cold Dos XXs or a big glass of iced tea makes this a lunch you’ll want more than once. </span></div>Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-38806230615608217692011-03-18T09:51:00.000-07:002011-03-18T09:55:40.430-07:00Dry Fly Fishing Here At Last<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHoM9JoM8zjGC5xfjfNen_FNsP4KQxP7nW69itN06d1VD2eHDq_Gb2M8sRx6KXyJlQFe56djapQtw1wB-jbDP5aeAbqBgbcrUJ8YKV23dJAkagJXHORSG7K2Tw2Y5OzbyKKWNt6Q9mOY/s1600/BWOs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHoM9JoM8zjGC5xfjfNen_FNsP4KQxP7nW69itN06d1VD2eHDq_Gb2M8sRx6KXyJlQFe56djapQtw1wB-jbDP5aeAbqBgbcrUJ8YKV23dJAkagJXHORSG7K2Tw2Y5OzbyKKWNt6Q9mOY/s1600/BWOs.jpg" /></a></div>I am not ashamed to admit that I prefer dry fly fishing to nymphing any day of the week. I also like wet flies just under the surface, so if a fish is in the top foot of the water column, he's mine. If he's goes below that, you can have him. Effectively speaking, that philosophy takes away about 80 % of the fish catching opportunity. I've been fly fishing 52 years and I know all about fish, especially big fish feeding on or near the bottom and I will readily admit that nymphing is much more productive than surface fishing for that very reason. I just don't care! I fish because I enjoy seeing a trout tip it's nose up out of the water and take my fly. I like to see the spray off the fly line as I lift it slowly to set the hook. Without that, I'm missing something. I don't mind fishing #24 dry flies as opposed to big ones; it's the take that's stunning. So now we enter my season, the season of top water feeding and I'm a happy man. Watching a trout rise is one of the most artful events of nature. I literally live for it. You may think I'm a sick man and I probably am. I am convinced that God made trout to rise and he made single malt scotch for me to sip while I watch.Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com2tag:blogger.com,1999:blog-8357323170513879886.post-84425476857471497942011-02-07T11:52:00.000-08:002011-02-07T11:52:46.636-08:00Make it to spring with Mexican Bar b QueAs per request, here is one of the tastiest things I cook and it is perfect for fly fishing trips.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhad2U-ezmZQ72ZB4PfjX_OWB7A9zmjqslogiKpZBtUKcizGDiNDD9LojT_USb8PX7vPokWVzJBpoA1UaLKnFU_y4kTrSbRKICaipOSweYq4jHkvbdDUC1YFD9bzKy_PqHA2OCIta3W68o/s1600/barbacoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhad2U-ezmZQ72ZB4PfjX_OWB7A9zmjqslogiKpZBtUKcizGDiNDD9LojT_USb8PX7vPokWVzJBpoA1UaLKnFU_y4kTrSbRKICaipOSweYq4jHkvbdDUC1YFD9bzKy_PqHA2OCIta3W68o/s320/barbacoa.jpg" width="320" /></a></div><br />
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<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt; line-height: 115%;">Barbacoa</span></b></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 12pt; line-height: 115%;">Three pound boneless chuck roast</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">Three tablespoons red chili powder (heat determined by you, I like Hatch hot.<span style="mso-spacerun: yes;"> </span>All the chili I use can be </div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="mso-spacerun: yes;"> </span>purchased at <a href="http://www.thechilishop.com/"><span style="color: blue;">www.thechilishop.com</span></a> in Santa Fe.)</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">One tablespoon onion powder</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">One tablespoon garlic powder</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">One tablespoon Cumino (Mexican Cumin)</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">One small can of Chipotle in Adobo sauce</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">One teaspoon sea salt</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">One teaspoon coarse ground black pepper</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">Barbacoa can be prepared a hundred different ways just like our Barbeque.<span style="mso-spacerun: yes;"> </span>This recipe is one done in a crock pot that I came up with about 25 years and it’s not appreciably different that those that take a day to prep and a day to cook.<span style="mso-spacerun: yes;"> </span>Prepare a dry rub with the chili, onion powder, garlic powder, Cumino, salt, and pepper.<span style="mso-spacerun: yes;"> </span>Massage the roast with the rub until it is bright red.<span style="mso-spacerun: yes;"> </span>Wrap the roast in plastic wrap and then in aluminum wrap and put it in the fridge for two or three days.<span style="mso-spacerun: yes;"> </span>When you’re ready to cook it, pour two cups of water in your crock pot and put the roast in it.<span style="mso-spacerun: yes;"> </span>Cover the top of the roast with the Chipotles and turn it on low for about 10 hours.<span style="mso-spacerun: yes;"> </span>Pull the beef with two forks and serve it in tortillas, with eggs, on a piece of bread or straight up with a cold beer of choice.</div>Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-1346578391367165252011-01-13T12:24:00.000-08:002011-01-13T12:24:00.219-08:00Chicken Cordon Bleu on the Grill<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Chicken Cordon Bleu with Portabella Sauce</span></span></b></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">With Roasted</span></span></b></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Yellow Squash, Onions and Red Peppers</span></span></b></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRQh71R830pyOMg0rF4Yy4V2ENpb3QEgB2S_wXB187mk9ogpvQNTtXtK9pfSufet-jocDyS8n6VxRyxlV2iGcwcLltxwbaltbcXY12C5umD0U2lJ64gOqmMJnkGATetttsdW_BNx5eoE/s1600/Chicken+Cordon+Bleu.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRQh71R830pyOMg0rF4Yy4V2ENpb3QEgB2S_wXB187mk9ogpvQNTtXtK9pfSufet-jocDyS8n6VxRyxlV2iGcwcLltxwbaltbcXY12C5umD0U2lJ64gOqmMJnkGATetttsdW_BNx5eoE/s320/Chicken+Cordon+Bleu.JPG" width="320" /></a><span style="font-size: 12pt; line-height: 115%;"></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Boneless Chicken Breasts</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Tillamook Swiss Cheese Slices</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Black Forest ham</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Salt and Pepper</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Sliced Baby Portabellas</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">½ chopped onion</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">4 chopped cloves garlic</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 cup of white wine</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 cup chicken stock</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Yellow Squash</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Red Onion</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Red Bell peppers</span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">To make the chicken, cut a pocket in the narrow end of the breast without cutting through the sides.<span style="mso-spacerun: yes;"> </span>Stuff the pocket with small pieces of cheese and ham, closing the end with a toothpick.<span style="mso-spacerun: yes;"> </span>Grill on a hot surface to protect juices.<span style="mso-spacerun: yes;"> </span>Slice the portabellas, onion, and garlic and sauté them in olive oil until glazed, then pour in the stock and wine and let simmer.<span style="mso-spacerun: yes;"> </span>Simply slice the squash, onions, and peppers and place them on a cookie sheet.<span style="mso-spacerun: yes;"> </span>Salt and pepper to taste and brush with a light coating of olive oil.<span style="mso-spacerun: yes;"> </span>Cook them in a 400 degree oven uncovered until tender.<span style="mso-spacerun: yes;"> </span>I like this dish served with cornbread stuffing or mashed potatoes.<span style="mso-spacerun: yes;"> </span></span></span></div>Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com1tag:blogger.com,1999:blog-8357323170513879886.post-28121483534001505522011-01-13T12:14:00.000-08:002011-01-13T12:14:53.398-08:00Denver Fly Fishing Show.....One of the Best Ever<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xMp9GoY3A0Oz1cR-slUGtz0hPKccwGV5QSsZsVkVmkakc1q-5ny3B0_DCLuJEfYS-Fkq93Q2tlidtTz41cicyc8WehNWQP1-kV2_cVReJ-nOhpWsm9X-3Gn_KxGyPzvCxYatFCreAaQ/s1600/DallD.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xMp9GoY3A0Oz1cR-slUGtz0hPKccwGV5QSsZsVkVmkakc1q-5ny3B0_DCLuJEfYS-Fkq93Q2tlidtTz41cicyc8WehNWQP1-kV2_cVReJ-nOhpWsm9X-3Gn_KxGyPzvCxYatFCreAaQ/s320/DallD.jpg" width="320" /></a></div>We just returned from the Denver Fly Fishing Show and I can honestly say that except for the Sunday snow day, it was one of the best crowds ever. Larry, Taylor and I have full houses in our destination presentations as well as our seminars. People spent money, booked trips and seemed to have a great time. It's always hard to say what bearing economic conditions have on shows like this, but from what I saw, folks are tired of being down and out and want to get outside and fish. Granted, unfortunately lots of people are still out of work, but this crowd seemed to reject that as an issue. I talked to folks who hadn't worked in over a year, but they scraped up the entry ticket and came to enjoy the seminars and talk about fly fishing. The ones who did have jobs spent money. I am not an economist and don't really know what to make of the deal, but all I know is that even the people without work were happy and that says a lot for our sport. I have used fly fishing to get through all kinds of speed bumps in my life and I think we are all doing just that. Rivers and fish are an indication that God gives us much more than money to make our lives worth living......perhaps doing without so much cash helps us understand that even more. The old year is over and spring is right around the corner. Stoneflies in the Arkansas will begin molting in 5 or 6 weeks. That should give me time to get a few nymphs tied up if I don't procrastinate too much. If I do procrastinate and drink too much single malt, I'll just depend on my Gonzo Compadre, Larry Kingrey to tie some for me. They'd be 10 times better than mine anyway. Thank God he works for food (and drink).Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-53616413448512343832010-11-30T12:46:00.000-08:002010-11-30T12:46:32.919-08:00Bill's Chili Verde<div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0MBzd9aRC5r8Sn2cLS-dfubYhvTfVw_JI58gyBPAj4gcg9qN8e2Bphztl_i6zke3c0tKtRcEYDOqxCHf3UDp8KnaOtxXXXUWuUz7g42OTZITD6-Frwbr_61gl6Q0qSq1S_9Uxgb_xLw/s1600/Food+039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0MBzd9aRC5r8Sn2cLS-dfubYhvTfVw_JI58gyBPAj4gcg9qN8e2Bphztl_i6zke3c0tKtRcEYDOqxCHf3UDp8KnaOtxXXXUWuUz7g42OTZITD6-Frwbr_61gl6Q0qSq1S_9Uxgb_xLw/s320/Food+039.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">This is a pure green chili gravy or sauce without meat to be eaten alone, on eggs, burritos or an old shoe if you like.<span style="mso-spacerun: yes;"> </span>It makes everything better.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 lb. ground pure pork sausage, mild</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 lb ground beef 80/20</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 lb roasted, chopped Hatch or Chimayo Green Chiles, hot or mild to taste</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">5 tbls. green chili powder</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">4 tbls. flour</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tbls. coarse ground garlic powder</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tbls. onion powder</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">4 tbls. canola oil</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tbls. sea salt</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 tbls. coarse ground black pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">4 cups water or chicken broth (use broth if you can)</span> </div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Brown sausage and ground beef together until done in an iron skillet.<span style="mso-spacerun: yes;"> </span>Remove meat and put aside for filling in a burrito or enchilada.<span style="mso-spacerun: yes;"> </span>The rendering should produce a little over a tablespoon of grease so add 4 tablespoons of canola oil and bring to a medium heat.<span style="mso-spacerun: yes;"> </span>Whisk in flour to form a rue and cook until golden, then add chili powder, onion powder and garlic powder.<span style="mso-spacerun: yes;"> </span>Whisk until smooth and add water or broth and bring to a boil.<span style="mso-spacerun: yes;"> </span>Continue to whisk vigorously while bringing to a boil, then add salt and black pepper to taste and stir in fresh roasted chilies.<span style="mso-spacerun: yes;"> </span>Simmer as long as you want, but at least two hours and get after it. </span></div>Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-67043485363590867932010-11-30T12:32:00.000-08:002010-11-30T12:32:54.115-08:00My Backyard During Winter<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qAIpj6MJHkKuHO-1kQNnQH9PTbfOV8awCBVjVkZGQhnbu6bHGk3KqTwq6tmcu9EFXcBoSEJqx0-tit7ID_j4imm0w4FoVuCBz9OUm3YTTRaxpepvq-FukfpPoJJsgBfIi2XCzxWyvPY/s1600/Scotland+046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qAIpj6MJHkKuHO-1kQNnQH9PTbfOV8awCBVjVkZGQhnbu6bHGk3KqTwq6tmcu9EFXcBoSEJqx0-tit7ID_j4imm0w4FoVuCBz9OUm3YTTRaxpepvq-FukfpPoJJsgBfIi2XCzxWyvPY/s320/Scotland+046.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">In looking at the long range weather forecasts, we are slated for warmer than normal temperatures this winter.<span style="mso-spacerun: yes;"> </span>The Arkansas from Canon City to its headwaters, can be pretty icy in January and February, but may not be so much this year if that prediction holds out.<span style="mso-spacerun: yes;"> </span>If we experience warming trends in late February, then early March can be excellent.<span style="mso-spacerun: yes;"> </span>This is the time that stonefly nymphs begin to molt and that process literally turns on the switch for spring fishing.<span style="mso-spacerun: yes;"> </span>Baetis nymphs begin to appear in mid March by adding the option of dry fly fishing with something other than Midges by the end of the month.<span style="mso-spacerun: yes;"> </span>I love March fishing due to the fact that Southern Colorado can experience some really beautiful days and most people are still skiing instead of fishing.<span style="mso-spacerun: yes;"> </span>Put the upper Arkansas on your March calendar.<span style="mso-spacerun: yes;"> </span>Nymphing with Golden Stones, Rubberleg Stones, big Princes, and Baetis nymphs can lead to spectacular results.<span style="mso-spacerun: yes;"> </span>Warmer overcast or snowy days can produce terrific Midge and BWO hatches.<span style="mso-spacerun: yes;"> </span>Without a doubt, this river can be spring nymphing at its best.<span style="mso-spacerun: yes;"> </span>Give the new habitat improvements a try on the riverwalk in Canon City.<span style="mso-spacerun: yes;"> </span>This could be spectacular in late February and March.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">The Arkansas below Pueblo Reservoir can provide a good winter fishing fix.<span style="mso-spacerun: yes;"> </span>Even though it is not a “traditional” tailwater (it is not rated as quality water and bait fishing is allowed), you can have a lot fun catching big numbers of stocked Rainbows and a few Browns that can make your day.<span style="mso-spacerun: yes;"> </span>Baetis hatches occur here almost every day during winter months and can really take off in March.<span style="mso-spacerun: yes;"> </span>A #22 Parachute Adams or Hi Vis Baetis will do the trick. Most folks don’t think of the Arkansas as being all that productive this time of year, but if you will make a few calls and watch the weather reports you can be rewarded with some really good early season fly fishing.<span style="mso-spacerun: yes;"> </span></span></div>Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com0tag:blogger.com,1999:blog-8357323170513879886.post-18004969434577961722010-11-30T09:35:00.000-08:002010-11-30T12:26:18.348-08:00Welcome to Food and Fly FishingThis new blog will encompass both my passions.....fly fishing and cooking, not necessarily in that order. I've been fly fishing since I was 10 and cooking since about the same age. I was raised on a farm in Texas and my Mother was the best cook I have ever met. Her food was Southern with a definite Southwestern flair. I still struggle making my chili taste like hers. I grew up eating our own beef, chickens, eggs and vegetables. I still prefer fresh, organic foods if I can find them and if I can't I make the stuff the best way possible. Fly Fishing is a pure sport to me. Even though I greatly admire the younger generations urge to catch big fish and the skill with which they do it, I do not share that urge. I like to fish cane rods with dry flies, emergers, or wets. I will play all day with fish that move within the top one foot of the water column, but if they are on the bottom......they're yours. I figure that with over 50 years of fly fishing under my belt, I've earned the right to fish the way I want to. If fish are not working the top, then I wait, take photographs, and drink single malt scotch. I've been known to work the same fish for a couple of hours. If he beats me, I move on and if I beat him, I move on. I love rivers and I love good food. I love to eat good food next to a beautiful river with good friends. The tips I'll impart in this blog will help you become a better fly fisher and a better cook. The recipes will be ones that will make everyone happy on the river or in the lodge. I'll share fly patterns, fly fishing tips and cooking tips. I have owned a fly shop and guided for over 20 years, so I feel competent to discuss all manners of fly fishing, not just the ones I personally like. I hope you enjoy and participate in this project. It's all about having fun.<br />
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Tight Lines and Tasty Spoons<br />
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B<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE75QhPjXo6YW64cEagwRfJT7o6yOPkULzDaP4ws3KDblemaI14ZM2t5kOHUecqzIp2w858ORxhK0uGybxJjDUhhznJC2vgqQV62JIyCFtXDIFHfYi1R4NOixtSPEug_yatbQdBRZwcFU/s1600/537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE75QhPjXo6YW64cEagwRfJT7o6yOPkULzDaP4ws3KDblemaI14ZM2t5kOHUecqzIp2w858ORxhK0uGybxJjDUhhznJC2vgqQV62JIyCFtXDIFHfYi1R4NOixtSPEug_yatbQdBRZwcFU/s320/537.jpg" width="240" /></a></div>Bill Edringtonhttp://www.blogger.com/profile/11523229247446102315noreply@blogger.com1