Fall Foraging

My first thought today, after leaving work, was to take care of some of the stuff on the bunkhouse to-do list, which seems to be growing exponentially.  But... my second thought was that since the list has, and continues, to grow... it shouldn't hurt to wait one more day, and I could make a trip to the creek.

The time spent on the creek today was almost exactly an hour.  The fishing was most rewarding... one of those awesome experiences that come quite rarely.  I used one pattern the entire hour I was on the water.  The burnt orange and black Backstabber was the warrior that sought the echelons of fish today and he performed brilliantly.

In the short hour I was there, I come to meet three more carp - one Common and two engaging Mirror carp. The Backstabber was not selective today, also finding a smallmouth and a young Drum.  There was a mild cold front that came through today and I wondered how, or if, this would have an effect on the fishing.  From the observations made, here of late, the bass species seem to be foraging for the cold weather season that waits to arrive.

The leaves are really starting to let go now and many of the trees are starting to flame in colors that range from burnt orange to scarlet and dull brown to golden.  Nature is quite pretty in her harvest bouquet of colors.

Here are today's warriors.

Blue River Brunch

The early morning was an absolute joy today. I went to that place - the one known as fly-fishing. The sky was overcast keeping the sun in check and the temperature was a good five or ten degrees cooler than yesterday morning.

I battled five different species of fish including the green sunfish, redbreast, catfish, drum, and carp. Four flies were lost to the giant queens of Rock Creek but at least they gave their lives on the field of battle and not to the clutches of a tree.

Back home shortly after nine o'clock it was time for something in the Dutch, and today I chose to fix brunch - Blue River Brunch as a matter of fact.

This recipe is so good, you'll want to run out as soon as you read this and get the stuff to make it.

Here's what you'll need:

3 medium Russet potatoes - diced
1 large yellow onion - diced
1 large green bell pepper - diced
1 tablespoon of season salt
1 jar of Pace mild or medium picante
1 8 oz. package of shredded cheese (Cheddar or Monterrey Jack)
4 slices of hickory smoked bacon (cut into 1 inch squares with scissors)
4 jumbo eggs
4 wide mouth mason jar rings

Here's how you do it.

Mix diced potatoes, onion, and bell pepper together and season with season salt. Place mixture in oiled Dutch oven. Add layer of picante sauce on top of mixture. Add shredded cheese to cover all of mixture. Add bacon to cover all of mixture.

Using a ten inch Dutch, place six coals on bottom and fourteen coals on top. You will cook this mixture for forty-five minutes.

Five minutes before the recipe is done, lift lid and place jar rings on top of mixture and gently seat them into mixture. Add one egg to each ring, replace lid and cook another five minutes.

Remove coals and let rest for five minutes before serving.



This is what the mixture will look like before adding coals.



If you need additional servings, simply add to all ingredients and eliminate mason jar lids. Simply set the number of eggs you need directly on top of mixture. The jar rings are required only to make individual servings.