Sunday, December 28, 2025
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Mahi-Mahi Birthday in Gulf Shores – best of

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mahi

Yesterday was my Dad’s 56th birthday. He’s old, but actually pretty young. Anyhow to celebrate his birthday we headed offshore. My mom and Brook came along with us so we had 6 of us out. There was a storm covering up the oil rig we wanted to hit, so we just stayed a few miles East and hit some different rigs.

We pulled up to a shallow water rig in just 45′ of water in hopes to find some mangrove snappers, spadefish, maybe a cobia or even a big redfish… To our surprise, even this shallow water rig was covered up with red snappers! The season just closed for red snappers on monday so we had to let them go. Jared caught this beast that I had to take a picture of:

We were able to fish just above the red snappers and catch a cooler full of spadefish and mangroves which was a blast! Here are some pics of these fish back at the dock… I like taking fresh pics out in the boat, but everyone was focused on fishing…. You want to talk about a fish that fights hard, spadefish are BEASTS!!

So once we filled the cooler up we headed out to deeper to find some more fish! Our hope was to find some chicken dolphins (mahi-mahi) that had been reported in the area…. When we got to our next spot, it was covered with dolphins, but not the dolphins we were after… Real dolphins, like flipper were all over us, to the point where we couldnt even fish. Justin has a video that I will post here in a day or two, its pretty cool…

So we trolled around looking for some kings, spanish mackeral, and chicken dolphins. We caught two nice spanish and a king.

Then we decided to head in to cook up a birthday feast…. Well, about 8 miles from shore and this is where God blessed us with the best birthday present on the planet for Dad… He put a 40’x40′ patch of floating seaweed right in our pathway home…

You may wonder what’s so special about some sargasso seaweed, but the nice pretty water had a school of mahi-mahi loaded up under this thing!! We pulled up to it and dad casted a white curly tail grup near that thing and BAM he was hooked up! Immediately we all started grabbing rods and flinging bait of all sorts….

We were ALL HOOKED UP at the same time and filling the second fish cooler with acrobatic leaping and extra tasty mahi mahi’s!!!

We were using cut cigar minnows, live pilchards, and curly grubs… Mom was throwing in pieces of cigar minnows to keep the school close as we drifted away from the weeds. Doing this kept the school of fish in a feeding frenzy and close to the boat! Also we made sure to keep at least one dolphin in the water at all times as well as this helps keep em fired up too!! Usually we had 2 or 3 on at the same time…

So we estimated there were about 20-25 mahi mahi swimming around this weed patch and we managed to catch 16 of them!!! These fish on light tackle are a whole nother level of fun… most saltwater fish we had been catching pulled really hard, but these fish swam really fast and at times jumped 5-6′ into the air!!

Anyhow about 45 mins later and we were back on the path towards home… Truly an amazing experience and perhaps the best birthday my dad has ever had!

So we fished pretty much the whole day, BUT the day before we didnt do any fishing… just playing on the beach with the kids… We had fun doing the usual burrying people and making sand castles and riding waves…



by Nate Herman

Chronicles of The Farm Woman: The Chicken Contest

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Farm woman

Is there a country child in Lyon county who hasn’t enrolled in the chicken contest?  Well, yes, there is one down this way.  She hopes that it doesn’t close down on Saturday before she gets to town.  The waiting line extended halfway to the alley last Saturday and we haven’t seen a committee as busy since the day of the school parade at the time of the 4-H fair.

Every country kid, 10 years old and over, is going to raise a brood of White Rocks this summer.  There will be tall tales to tell as well as chickens to exhibit at the poultry show next fall.

Hens do not seem to want to set this spring.  They have joined the modernists and refuse to sit on the nest for three long weeks.  They prefer to be classed as layers, and turn the setting and chick raising business over to the mass production industries.  They welcome this contest.

Speaking of contests, this chick contest seems to be about the best one we have ever heard.  We are so fed up with soap contests that we’ve a notion to join the army of small boys and go with our neck dirty.  Every time we buy a bar of soap or a package of soap chips we are con-tributing toward a shiny new car for some one and a new kitchen for some one else.  This chick contest is different.  Every child who enters this receives 25 fluffy baby chicks and has a chance of winning prizes next fall.

Every child should have the responsibility and care of some little animal or fowl.  It is part of the training of the universe.  The pride of possession, the observation of growth from day to day and the knowledge that a helpless creature depends upon him for pro-tection and food; this is a heritage intended by the creator.

This contest will be followed with interest.

I remember: Grandchildren, One of the greatest joys….

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As we get older there is a tendency to look back at all of life experiences and recall all the happy times we enjoyed. The very special times that stand out in one’s mind… becoming a Christian, school days, falling in love, getting married, starting a family, building a house, starting a business, taking up your life’s profession, etc. However, there is one thing that God gave us to really enjoy probably more than any thing and that was becoming a grand parent. On September 7 is grandparents day and a time to remember…

Of course, all those other events were all exciting and wonderful, but was there really anything more fascinating then caring for your first grandchildren when they were around? To be able to enjoy their thoughts and actions when you got to baby sit with them and know that, at least for a little while, they believed every single thing you told them. It made you conscious of how important it was to always say the things that were true. It also gave you the chance to play some of the old childhood games like Grandma, may I?, Johnny can’t cross my river, even tag and basketball. We had permission to be a child again.

John and I enjoyed five grandsons…each one was and is very special in their own way. Our first one, our son’s first boy, got us acquainted with having a grandson around. When he grew up, he joined the Air Force and in 2001, we flew to Germany where he was stationed and we stayed for three memorable weeks. We enjoyed many experiences during that time.

Each weekend we were able to go on the military trip of that time and we visited Holland, Paris and London. During the week, John and I stayed in a military apartment in Spiecher. When our grandson was at the Air Base, John and I walked to town down the German sidewalks. We especially enjoyed a German Bakery where they had every delicacy available for our consumption. They also had an Aldies Store and  we loved the prices since American money was still worth more at that time.

When we walked at his Air Base in Spangolem in the afternoon around 4, we would suddenly hear the Star Spangle Banner played through the loudspeakers of the base and everyone would stop what they were doing, stand at attention and salute. It made us so proud of our country and those who serve.

Then Jesse, our son’s second boy came along, followed in 12 hours by our daughter’s first boy, Ryan.

Jesse was an easygoing personality and seemed to always take things in stride. He is now an 8th grade teacher of American history in Florida and loves what he does. He also coaches two girls soccer teams and they practice every day from 5-9 in the afternoon, so we can see how adaptable he is.

Ryan, our daughter Judy and husband Stan’s oldest son, has always been an out going person, always ready to learn new things. When he was a toddler, he and his brother Mike would come up with Judy and spend a few days with us at the wonderful cabin we rented from Wanda Walsh at Woodland Park, Colorado. He was always ready to try something new. We did all kinds of crafts from hunting river rocks and gluing them into people, painting them, hunting for arrow heads, building Lego’s, making up stories. etc.

We especially enjoyed the Colorado rainbow that would almost touch the cabin after a rain. I told the boys that it almost touched the cabin because that was “the pot of gold at the end of the rainbow!” And it was the truth!

Our fourth grandson, Jason, was very intense in all he believed and he enjoyed helping me in anything I did…crafts, baking zwiebach, writing stories.

He always told me that if I went to heaven before he did, I should wait for him by the gate.

Our youngest grandson, Mike, was a very adaptable person. When we visited his school at Prosperity on Grandparents Day, he read a piece he had written about a favorite person. It touched my heart and I realized he had what I call “a writer’s brain.” This is exciting because you definitely have a tie with others who also have this malady. As he grew up, he asked very intelligent questions and I was so proud of him.

To all of you who will celebrate Grandparents Day on the 7th of September, make a list of all you appreciate about your grandchildren and let them know. How important it is as a grandparent to be on praying ground and remember them each day to God. Grandchildren need our prayers more than they ever did during this time the world is going through.

Being a grandparent is GRAND and definitely is “one of the greatest joys of life!

Doris welcomes your comments and can be reached at [email protected]

 

 

 

 

 

 

             

The New Rich

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lee pitts

Jim Rogers, a financial wizard who retired at 37 recently told the Progressive Cattleman, “In our history there have been long periods where the financial types were in charge followed by long periods where the people who produced real goods were in charge. In the past 30 years finance has been the masters, or the Kings of the Universe. In my view this is coming to an end.”

Guess who Mr. Rogers believes will be the new Masters of the Universe? Farmers and ranchers that’s who!            Oh my, the changes we’ll see.

Spoiled rotten FFA’ers and 4-Hers will sign pre-nups and have French chalets in Gunnison. Old shriveled-up ranchers will try to entice beautiful women to marry them with 14 carat gold, diamond encrusted fence pliers. A “trophy wife” will be any woman who can deliver a backwards calf or drive a combine. The newly rich will live behind fancy gates and throw extravagant parties where beer will flow over a fountain of Waterford flutes. It will all take place at the new Waldorf Astoria in Ogallala. Friends will be greeted with fake kisses, air kisses and hand kisses instead of the old farmer handshake that could crack a macadamia nut.

Farm and ranch wives will get facials, practice pilates and drive all new Range Rovers when they go to town for parts or health papers. Instead of nose jobs and boob jobs they’ll keep their old jobs. (Some things never change.) Brandings will be catered affairs and feature designer cupcakes. Personal chefs will prepare dinner and farm families will have personal bodyguards of the Shepherd variety. Instead of being home-schooled, ranch kids will be raised by nannies, not of the goat variety. Doormen at the auction market and the parts house will snap to attention and greet you in a foreign language. Sheepherders will have butlers, farm wives will leave their husbands for tanned and muscular pool boys and Texas A & M will be the “new Harvard”… only have a much better football team.

Versace and Louis Vuitton will come out with a Farmer/Cowboy Collection in the Fall featuring fashionable drop seat overalls and plaid jeans. Carhartt will be bought out by a Billings conglomerate and Rolex will start making pocket watches. When farmers go to town to buy $600,000 tractors they’ll wear white capri pants, sweaters draped over their shoulders, boots with no socks, cuff links in their monogrammed Pendleton shirts and silk suspenders. Wild rags will henceforth be called Ascots.

Ferrari and Maserati will start making pickups and pistachio farmers will own private islands. Polo will replace team roping and farmers will take their land yachts to vacation at the Tulare Farm Show. Airports in Elko, La Grande and Cedar City will have to be lengthened to accommodate Gulfstreams and Lear Jets. Topiary gardens will replace veggie gardens, the infinity pool will be stocked with bass and condescending range bulls will be so well bred they’ll go around with their noses in the air.

Sale barn coffee shops and farmer cafes will become five star restaurants with no prices on the menu. There will be caviar, Champagne and truffle oil on your chicken fried steak. After dinner you’ll retire to an upstairs private club where you can smoke big fat cigars and drink scotch that cost more per bottle than your first truck. Cowboys will only drink water that comes in square bottles from Fiji.

Instead of Bugattis, rare books and dead guy’s art, farmers will collect rusty seats from Allis Chalmers tractors. Christies and Sothebys will be bought out by a sale barn. GQ will have a farm section and some pig farmer from Iowa will die and leave behind enough dough to have a new wing at the hospital named after his pet Duroc.

In the new economy New York will become a ghost town and places like Hickman, Hico and Holyoke will be the new centers of the universe. Wheat farmers will work banker’s hours and bankers will start getting up at four thirty. Investment bankers and venture capitalists will fly economy while rice farmers and bullwhackers snore away in first class. This is gonna be fun, fun, fun!

wwwLeePittsbooks.com

The Covered Dish: Asparagus Strata

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I don’t think I’ve ever sat down to write when I’ve had such a l-o-n-g week.  By the time Sunday night arrives I will have worked over 62 hours this week!  For this old gal, it’s about 22 too many!  My family has survived thanks to the holiday weekend and lots and lots of meal planning ahead of time.  “If” I can get up in the morning we’ll enjoy meatloaf tomorrow night, note that’s a very big “IF”.

As strata’s and egg casseroles go the base foundations are all pretty much the same:  bread, milk, egg, and cheese.  Once the base is in place you can design different flavors of casseroles right and left.  This week I’ve chosen asparagus with sausage and cheese.  I don’t know why you couldn’t go with asparagus and ham or even kielbasa/polish sausage.  Kick out the entire asparagus theme and create an Italian strata with Italian sausage, peppers, tomatoes, olives and Italian cheese.

I’m also of the opinion that the choice of bread can make a substantial difference in the outcome.  If I make French toast, dressing or bread pudding with my homemade sourdough bread there’s just no comparison.

For those of you who totally enjoy a Reuben sandwich consider this one:  rye or marble bread, Swiss cheese, eggs, pastrami and for the very brave a bit of drained and rinsed sauerkraut.  Oh yeah, I could easily sketch this one out, it would be delicious!

When you can’t figure out what to prepare for supper consider a green salad and a 9 x 13 pan of strata.  You will also find there are some breakfast casseroles which can be frozen for later consumption.  Not a bad idea for quick fix breakfasts.

Next week I hope to bring something new to the table with the flavor of fall.  As usual I’m getting the early ‘winter’ itch.   For me this means getting my pantry in the basement cleaned out and restocked.  We made a pretty good dent at it this week when superior label green beans, corn and peas went on sale for .50 a can.  I haven’t seen this price for quality canned vegetables in about 6-8 months.    We’re also preparing to purchase a grass fed calf this fall.  As Grandpa Jerry always says:  “When the cold wind blows…”

My energies are dwindling so it’s good night readers until next week.  Enjoy the strata and be sure to send me your unique egg recipes.  I always enjoy something new and different.  Simply Yours, The Covered Dish.   www.thecovereddish.com

Asparagus Strata

9 eggs, whisked

2 cups milk

3 slices bread, cubed (sometimes I use more)

1 cup grated cheddar cheese

1 pound sausage, cooked and drained

2 cups asparagus, cooked and cut into 1-inch pieces

4 ounces chopped/sliced mushrooms

Salt & Pepper to taste

Mix all ingredient together and pour into a greased 9 x 13 baking dish.  Refrigerate overnight.  Bake at 375 degrees for approximately 45 minutes.

Bake until a knife inserted in the center comes out clean.  Allow to set for five minutes before slicing.