Sunday, June 16, 2013

Oven Fried Perch
Ingredients
1 pound Perch fillets
2 tbsp. Parmesean cheese, grated
1/2 cup dry bread crumbs
1 tbsp. margarine, melted
1/4 cup milk
1/2 tsp. thyme
Combine bread crumbs, parmesean cheese, and thyme. Dip fillets in milk, then dip and coat fish in bread crumb mixture. Lay fish in a single layer on greased shallow baking pan. Drizzle with melted margarine. bake in oven at 450 degrees for 12 minutes per inch of thickness of the fish measured at the thickest part or until fish flakes easily with a fork.

SIMPLE FISH FRY RECIPE

Four fillets
Salt and freshly ground
black pepper
1 c. all-purpose flour
1 whole egg, lightly beaten
1/2 c. milk
2 c. crushed corn flakes
1/2 c. lard

Heat the lard in a cast-iron skillet. Meanwhile, in a small bowl, beat the egg and milk together lightly.
Season the fillets with salt and pepper. Roll them in the all-purpose flour and shake off the excess. Then dip each fillet in the egg wash, allowing the excess to drain off. Immediately roll the fillet in the crushed corn flakes, pressing gently so the crumbs stick to the fillet.
Fry the breaded fillets in the hot lard, about 2 to 3 minutes per side, or until golden brown. Drain on paper towels.

Tuesday, May 7, 2013



Cameron's 13th birthday gift, first time in a helicopter..at Scenic Helicopter Tours in Pigeon Forge.

Cameron's nice bass at Laurel Bed Lake, Virginia in 2011.

Cameron in his new ghillie suit from Bass Pro Shops.

Enjoying Beartree Lake in Virginia.

Nice little bluegill from a local pond.


My son, Cameron, practicing with his new gold pan at the North Fork of the Holston River in Southwest Virginia.

Monday, May 6, 2013

ARROW BACKSTOP DESIGN #2

A second version which requires  driving rebar into the ground to hold up the pvc (SIMPLER DESIGN).

LOW BUCK ARROW BACKSTOP

Just a simple design I've been working on to help me from losing arrows that miss the target.I'll have to test various thicknesses of cardboard to get the desired stopping thickness.

Wednesday, January 9, 2013