Spring Weekend And "streamers for little waters".....

This past weekend was perfect here in the northeast. Weather was about as good as it gets this time of year. The steams of southwest Mass. are in top shape and hold some very pretty and very hungry brook trout. This one particular stream was very iced up about a month ago but as you can see that's changed. Although the brookies were hungry they preferred their food be taken sub-surface. Dark bodied soft-hackles and streamers got these fish going wild.

This colorful fellow was hiding in that back eddy near the bank.

"Trout Lilly" first sighting this spring.

Love those streamers, in the spring and well just about every season.

If your in the area of East Hartford CT this Wednesday the 10th, I'll be tying "streamers for little waters" and soft-hackles. The Connecticut Fly Fisherman's fly tyers roundtable will be held at Veterans Memorial Clubhouse. It starts at 7pm. You can find out directions at their website.

Hemlock....looking great.

My Take

Meatballs. I think just about every country in the world has one, and it's the best. Just stop and think of the various kind of meats used in their preparation. Then you add up the spices and mixtures of meat that are blended and you can write about it forever. Now into the mix you add the various sauces, and gravies and brother you talk about a culinary buffet... One thing they all have in common is their simplicity and the pride their maker put into the finished product. There is no absolute right way to make them and there is no wrong way.

On that concept is what I based this blog when I started it 10 years ago. The sub title says "for those who love small streams, wild trout, and life...in there simplest form"....Like meatballs this blog, my writings, thoughts and the excellent comments carry that saying, "no right way and no wrong way"...Do your very best with what you have, strive to be better, but even if it's thought that won't happen then accept it and move on. Everyone has something positive to add and like the meatballs that adds to the flavor.

Now your take on the spiders above....different hooks, different silk thread. The feather is woodcock.

A Trend Reversed? And Another Obsession.

The stream, a familiar stream, one that I have fished for 20 years. I know most every nook and run within it's banks. I have seen many changes here over the years most of those are natural and some well you kind of know what those might be. The stream has a good population of wild trout with the browns dominating the brookies by a 100 to 1. Over the years that has been a constant, that is until last year and the first part of this year. In that time I have noticed a bigger presence of brook trout within it's waters. Some of these fish are of decent size, that being in the 6 inch range. What I find strange is that I've been told that where the brown and brook live together the brown will usually erase the brook, or push it further upstream to lees suitable habitat. But here it seems to be the opposite. The brook trout are moving right into the prime brown trout water.....

The other day I fished some of those Irish flies I've become obsessed with over the last few months. They are fun to tie and the trout seem to like them. As the weather warms and there is greater surface activity I know I'm going to have a blast with these flies.

Irish fly...this is a size 8, but I tied up a few in size 10 and 12 last night and have not given them a try...

This beautiful wild brook trout was caught yesterday in the stream I just talked about. The photo does not to it justice. This is a strong healthy male, who seems to think it's October instead of April. I hope I encounter him again this fall.

I'm glad I don't have to climb up it.

Lamb chops and other delights...

The shoulder blade lamb chop. After forty one years of cutting meat I can honestly say I have found that this cut of lamb is probably the least favored, but the most flavored. Seems everyone prefers loin and rib chops...big mistake. The blade chop has the necessary internal fat to make for the incredible taste and tenderness.

My favorite way of cooking shoulder chops is grilled. Seasoning is simple, salt and pepper. Sometimes I'll use rubbed garlic and a touch of fresh lemon juice. I prefer my lamb cooked well.

Cabbage lasagna...I use ground turkey, rice and seasonings. Instead of using lasagna noodles I use green cabbage. For cheeses I like a nice Romano and some finely shredded Asiago. Layered with tomato sauce and baked it always hit's the spot.

True lasagna made with venison. The sauce is made with ground venison and tomatoes. The lasagna is partially cooked and then it's layered with the venison, ricotta and mozzarella. Topped with grated Romano and baked. Leftovers are great.

Venison jerky. This stuff is made quite often. I make small batches which I prefer. Most folks have their personal marinade for jerky and I'm sure mine is similar. I'll add cayenne pepper to my marinade for the heat which I like.