It is a beautiful picture.

******Have a spectacular day!******

http://www.dep.state.fl.us/parks/OPG...aulson-800.jpg


--
Reggie
************************************************** *********************
If you would like to make rec.boats an enjoyable place to discuss
boating, please do not respond to the political and inflammatory
off- topic posts and flames.
************************************************** *********************

Check your email.


On Mon, 16 Jan 2006 12:01:13 -0500, Reggie Smithers
wrote:

Harry Krause wrote:
Reggie Smithers wrote:
JohnH wrote:
On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns
wrote:

On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the
following thoughts:

Can't say I blame an East Coaster for being upset at seeing the broad
palate of great gamefish offered in West Coast waters.
More power to 'em and I hope they had as much fun today as we did.
Got up, grabbed some hot fresh coffee and walked along the beach
watching the sun come up. Came back and had breakfast... a local
delicacy, shrimp and grits. Putzed around the house a while, since it
was too cold to hit the water. Charged the batteries on the boat and
put a new thermostat in our new (to us) tow vehicle. Took the ferry
over to Wilmington and wandered around in a book store for a couple of
hours. Recalling that we had fresh venison marinating for supper, we
came back to the island, drove out to the point, and watched the sun
set.... a pretty complete day!

Now, the fire is going in the fireplace, the better half is grilling
the venison, Poirot is on the toob, and I'm just finishing this post.

Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast
to wishfully polishing my 9/0 reel loaded with 150# test line and
living 2,000 miles from either coast.

So, Skipper, have any pictures of the 2252 Bayliner or any recent
boating experiences to share?
A good recipe for venison would sure be appreciated!
--
John H

******Have a spectacular day!******
I have always preferred to make a stew from venison. It tenderizes
the meat and removes the gaminess of meat.

3 tablespoons olive oil
2 pounds venison stew meat
1/4 cup flour
Essence, recipe follows
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
Crusty bread

In a large pot, over high heat, add the olive oil. In a mixing bowl,
toss the venison with flour and Essence. When the oil is hot, sear the
meat for 2 to 3 minutes, stirring occasionally. Add the onions and
saute for 2 minutes. Add the celery and carrots. Season with salt and
pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme,
and bay leaves to the pan. Season with salt and pepper. Deglaze the
pan with the red wine. Add the brown stock. Bring the liquid up to a
boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to
1 hour, or until the meat is very tender. If the liquid evaporates too
much add a little more stock.

Remove the stew from the oven and serve in shallow bowls with crusty
bread.



You ought to send that recipe to Emeril. Oh, wait...he already has it.

Emerils.com

VENISON STEW
Ingredients needed:

* 3 tablespoons olive oil
* 2 pounds venison stew meat
* 1/4 cup flour
* Essence
* 2 cups chopped onions
* 1 cup chopped celery
* 1 cup chopped carrots
* 1 tablespoon chopped garlic
* 1 cup chopped tomatoes, peeled and seeded
* 1 tablespoon chopped fresh basil
* 1 tablespoon chopped fresh thyme
* 2 bay leaves
* 1 cup red wine
* 4 cups brown stock
* Salt and black pepper
* Crusty bread


In a large pot, over high heat, add the olive oil. In a mixing bowl,
toss the venison with flour and Essence. When the oil is hot, sear the
meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute
for 2 minutes. Add the celery and carrots. Season with salt and pepper.
Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme and bay
leaves to the pan. Season with salt and pepper. Deglaze the pan with the
red wine. Add the brown stock. Bring the liquid up to a boil, cover and
reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until
the meat is very tender. If the liquid evaporates too much add a little
more stock. Remove the stew from the oven and serve in shallow bowls
with crusty bread.

Yield: about 6 servings
Harry,
I really should have provided the link, but I didn't suggest it was my
recipe. Even when I have cooked a recipe many times before I look at
some others just to see how I will make minor variations in them. Now
if someone is asking me for a recipe, instead of typing out the recipe I
find one I like, cut and paste it. I might add something to it.

--
John H

******Have a spectacular day!******

On Mon, 16 Jan 2006 12:19:22 -0500, Reggie Smithers
wrote:

It is a beautiful picture.

******Have a spectacular day!******

http://www.dep.state.fl.us/parks/OPG...aulson-800.jpg

Thanks! When he first posted it, I was hoping Harry could answer some
questions about how he took it. I'd like to know if a tripod was used, or
maybe a vibration resistant lens, or maybe he just had steady hands. I
can't do as well zoomed out that far.

Oh well, maybe I can contact Matt Paulson.

Thanks again.
--
John H

******Have a spectacular day!******

JohnH wrote:
On Mon, 16 Jan 2006 12:19:22 -0500, Reggie Smithers
wrote:

It is a beautiful picture.
******Have a spectacular day!******
http://www.dep.state.fl.us/parks/OPG...aulson-800.jpg

Thanks! When he first posted it, I was hoping Harry could answer some
questions about how he took it. I'd like to know if a tripod was used, or
maybe a vibration resistant lens, or maybe he just had steady hands. I
can't do as well zoomed out that far.

Oh well, maybe I can contact Matt Paulson.

Thanks again.
--
John H

******Have a spectacular day!******

Can you imagine being able to visit parks and get paid to take pictures.

Would be a great life.

Heck, after looking at some of the pictures posted by rec.boats members,
some of you need to look into it.


--
Reggie
************************************************** *********************
If you would like to make rec.boats an enjoyable place to discuss
boating, please do not respond to the political and inflammatory
off- topic posts and flames.
************************************************** *********************

On Mon, 16 Jan 2006 12:34:37 -0500, Reggie Smithers
wrote:

JohnH wrote:
On Mon, 16 Jan 2006 12:19:22 -0500, Reggie Smithers
wrote:

It is a beautiful picture.
******Have a spectacular day!******
http://www.dep.state.fl.us/parks/OPG...aulson-800.jpg

Thanks! When he first posted it, I was hoping Harry could answer some
questions about how he took it. I'd like to know if a tripod was used, or
maybe a vibration resistant lens, or maybe he just had steady hands. I
can't do as well zoomed out that far.

Oh well, maybe I can contact Matt Paulson.

Thanks again.
--
John H

******Have a spectacular day!******

Can you imagine being able to visit parks and get paid to take pictures.

Would be a great life.

Heck, after looking at some of the pictures posted by rec.boats members,
some of you need to look into it.

I look at photography as I do golf. The only thing I can do is improve!
--
John H

******Have a spectacular day!******

JohnH wrote:
On Mon, 16 Jan 2006 12:34:37 -0500, Reggie Smithers
wrote:

JohnH wrote:
On Mon, 16 Jan 2006 12:19:22 -0500, Reggie Smithers
wrote:

It is a beautiful picture.
******Have a spectacular day!******
http://www.dep.state.fl.us/parks/OPG...aulson-800.jpg
Thanks! When he first posted it, I was hoping Harry could answer some
questions about how he took it. I'd like to know if a tripod was used, or
maybe a vibration resistant lens, or maybe he just had steady hands. I
can't do as well zoomed out that far.

Oh well, maybe I can contact Matt Paulson.

Thanks again.
--
John H

******Have a spectacular day!******
Can you imagine being able to visit parks and get paid to take pictures.

Would be a great life.

Heck, after looking at some of the pictures posted by rec.boats members,
some of you need to look into it.

I look at photography as I do golf. The only thing I can do is improve!
--
John H

******Have a spectacular day!******
You take some nice amateur photos and better than some I have seen
published.

The owl photo seemed beyond the average amature, let me know what he
says. My guess is it was a telephoto with a tripod.

--
Reggie
************************************************** *********************
If you would like to make rec.boats an enjoyable place to discuss
boating, please do not respond to the political and inflammatory
off- topic posts and flames.
************************************************** *********************

On Mon, 16 Jan 2006 14:51:27 -0500, Harry Krause
wrote:

JohnH wrote:
On Mon, 16 Jan 2006 12:19:22 -0500, Reggie Smithers
wrote:

It is a beautiful picture.
******Have a spectacular day!******
http://www.dep.state.fl.us/parks/OPG...aulson-800.jpg

Thanks! When he first posted it, I was hoping Harry could answer some
questions about how he took it. I'd like to know if a tripod was used, or
maybe a vibration resistant lens, or maybe he just had steady hands. I
can't do as well zoomed out that far.

Oh well, maybe I can contact Matt Paulson.

Thanks again.
--
John H

******Have a spectacular day!******


Huh? How could I post details on a photo someone else took.

You're right! When you posted the picture, some of us stupidly assumed you
took it, which is why Tom, me and others asked you questions about it.
Reggie cleared it up though, so no problem. Or, in AmeriKorean, no
sweatida!
--
John H

******Have a spectacular day!******

JohnH wrote:
On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns
wrote:

On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the
following thoughts:

Can't say I blame an East Coaster for being upset at seeing the broad
palate of great gamefish offered in West Coast waters.
More power to 'em and I hope they had as much fun today as we did.
Got up, grabbed some hot fresh coffee and walked along the beach
watching the sun come up. Came back and had breakfast... a local
delicacy, shrimp and grits. Putzed around the house a while, since it
was too cold to hit the water. Charged the batteries on the boat and
put a new thermostat in our new (to us) tow vehicle. Took the ferry
over to Wilmington and wandered around in a book store for a couple of
hours. Recalling that we had fresh venison marinating for supper, we
came back to the island, drove out to the point, and watched the sun
set.... a pretty complete day!

Now, the fire is going in the fireplace, the better half is grilling
the venison, Poirot is on the toob, and I'm just finishing this post.

Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast
to wishfully polishing my 9/0 reel loaded with 150# test line and
living 2,000 miles from either coast.

So, Skipper, have any pictures of the 2252 Bayliner or any recent
boating experiences to share?

A good recipe for venison would sure be appreciated!
--
Here's mine:


2 lb. venison, ground
1 lg. onion, chopped
1/4 tsp. powdered bay leaf
1/4 tsp. allspice
2 tsp. coarsely ground black pepper
1 lb. ground salt pork
1 clove garlic, ground
1 tbsp. minced parsley
1/2 tsp. chili pepper
1 tbsp. salt
1 tbsp. sage

Combine all ingredients and mix well. Makes about 3 pounds.
TO COOK: Form into patties and pan fry or bake on a rack until crisp
but not dry

On Mon, 16 Jan 2006 15:48:03 -0500, Harry Krause
wrote:

JohnH wrote:
On Mon, 16 Jan 2006 14:51:27 -0500, Harry Krause
wrote:

JohnH wrote:
On Mon, 16 Jan 2006 12:19:22 -0500, Reggie Smithers
wrote:

It is a beautiful picture.
******Have a spectacular day!******
http://www.dep.state.fl.us/parks/OPG...aulson-800.jpg
Thanks! When he first posted it, I was hoping Harry could answer some
questions about how he took it. I'd like to know if a tripod was used, or
maybe a vibration resistant lens, or maybe he just had steady hands. I
can't do as well zoomed out that far.

Oh well, maybe I can contact Matt Paulson.

Thanks again.
--
John H

******Have a spectacular day!******

Huh? How could I post details on a photo someone else took.

You're right! When you posted the picture, some of us stupidly assumed you
took it, which is why Tom, me and others asked you questions about it.
Reggie cleared it up though, so no problem. Or, in AmeriKorean, no
sweatida!
--
John H

******Have a spectacular day!******


When it left here, the photo had a cutline. Are you saying the cutline
wasn't attached to the photo? Ahh, the wonders of usenet.

You didn't look at your post on abpso?
--
John H

******Have a spectacular day!******

On 16 Jan 2006 13:12:07 -0800, wrote:


JohnH wrote:
On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns
wrote:

On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the
following thoughts:

Can't say I blame an East Coaster for being upset at seeing the broad
palate of great gamefish offered in West Coast waters.
More power to 'em and I hope they had as much fun today as we did.
Got up, grabbed some hot fresh coffee and walked along the beach
watching the sun come up. Came back and had breakfast... a local
delicacy, shrimp and grits. Putzed around the house a while, since it
was too cold to hit the water. Charged the batteries on the boat and
put a new thermostat in our new (to us) tow vehicle. Took the ferry
over to Wilmington and wandered around in a book store for a couple of
hours. Recalling that we had fresh venison marinating for supper, we
came back to the island, drove out to the point, and watched the sun
set.... a pretty complete day!

Now, the fire is going in the fireplace, the better half is grilling
the venison, Poirot is on the toob, and I'm just finishing this post.

Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast
to wishfully polishing my 9/0 reel loaded with 150# test line and
living 2,000 miles from either coast.

So, Skipper, have any pictures of the 2252 Bayliner or any recent
boating experiences to share?

A good recipe for venison would sure be appreciated!
--
Here's mine:


2 lb. venison, ground
1 lg. onion, chopped
1/4 tsp. powdered bay leaf
1/4 tsp. allspice
2 tsp. coarsely ground black pepper
1 lb. ground salt pork
1 clove garlic, ground
1 tbsp. minced parsley
1/2 tsp. chili pepper
1 tbsp. salt
1 tbsp. sage

Combine all ingredients and mix well. Makes about 3 pounds.
TO COOK: Form into patties and pan fry or bake on a rack until crisp
but not dry

Salt Pork! That's the ticket. I'd never have thought of it, even though I
use it for all kinds of other things.

Now all I have to do is track down some venison.
--
John H

******Have a spectacular day!******