Southern Renaissance Man

The Miracle of Bread Making and Rouxbe Online Cooking School

2012-02-04T17:20:00.002-06:00

It's hard to imagine more humble ingredients than those that combine to make a lean bread dough, which can then be shaped into a baguette or many other classic shapes. It is really quite miraculous that the simple combination of flour, water, yeast, and salt are all the elements needed to make delicious homemade bread, as pictured above. Obviously, while the ingredients are very inexpensive and few, successful bread making requires understanding and applying proper techniques. If you learn the process and practice it, anyone can make artisan breads at home. I can attest that you will find this very rewarding.

It's been a while since I sang the praises of Rouxbe.com (online video based cooking school) but once again I find myself needing to give credit where credit is due. Rather than reinvent the wheel in a lengthy recipe, I feel the need to point you to a much betteer source for learning to make bread and dozens of other techniques which have helped take my cooking to a level even I never would have imagined. To preview the lesson to make a baguette, go to "Stages of Bread Making."

I consider my annual subscription to Rouxbe.com some of the best money I have spent to date. It gives my family unlimited access to professional culinary curriculum through high quality instructional videos. I really like the fact that they continue to add new content and techniques to the curriculum. Rouxbe was founded in 2005 by two professional chefs and was developed in partnership with Northwest Culinary Academy - an accredited culinary school. If you are interested in learning the core foundations of proper cooking technique -- the same ones employed by classically trained chefs including everything from knife skills, to making mother sauces, to how to make artisan breads, pasta, making chocolate, proper plating, as well as access to hundreds of amazing recipes -- then do yourself a favor and check them out.

Hark the Herald Angels Sing by Two Year Old

2012-01-16T19:20:00.004-06:00

Our youngest daughter Elizabeth has been singing "Hark the Herald Angels Sing" repeatedly ever since Christmas. This isn't one of her better renditions but I managed to catch this instance on camera so I had to share. Melts my heart. Hark and enjoy.

Arugula Salad with Heirloom Tomatoes

2012-01-16T18:42:00.000-06:00

Who doesn't love a simple, salad? We eat with our eyes first, so I like the plate to be inviting. I also prefer darker greens for my salads like arugula, water cress, and spinach. And a good tomato...forget about it. This salad brings together baby arugula, a variety of cherry heirloom tomatoes lightly seasoned with sea salt, a simple vinaigrette made with a high quality EVOO, diced shallots, a mix of red wine and basalmic vinegar, dash of sea salt, white pepper, and a little honey. The salad is topped with shaved parmesan reggiano and toasted Stuart Pecans from my aunt's orchard in Georgia.

This salad is every bit as tasty as it looks, it comes together quickly, and is obviously very healthy. Arugula is high in vitamins A and C and a cup pf it contains about 4 calories. Arugula is also an easy to grow veggie at home. It grows quickly and can be harvested repeatedly.

Gourmet Southern New Year's Day Meal

2012-01-01T19:48:00.001-06:00

As I began to prepare yet another New Year's Day meal, I decided to see if I could elevate these ingredients a bit.  This is a favorite meal but, let's just be honest, it can be a little boring.  You may recall, I posted the traditional version of this Southern New Year's meal least year, along with a history and explanation of the meaning behind the ingredients (click here to read).

This year, I began with all the traditional ingredients. I did deviate on the preparation in quite a few ways. My goal was to demonstrate multiple techniques, textures, and minimal treatment of fresh ingredients in order to preserve and highlight each while also creating a harmonious plate.

First I made a Cornish Hen confit, however I did not get to cure the meat for days or weeks, as is often the case. If you're not familiar, confit is the French word translated "preserve" and is one of the oldest methods used for centuries to preserve meats and flavors. You do this by curing the meat in salt for about 24-48 hours then poaching it in its fat, infused with flavorful aromatics, on a very low heat. The meat is then carefully removed and placed in a container and the fat is strained over the meat until it is completely covered.  It can then be stored and cured in a cool place for up to several months. When ready to eat, you just pull the meat out of the fat, remove excess fat, and cook in the oven until browned. As you can see, the meat has a lovely color, it is extremely tender and flavorful. I was really happy with the result and I didn't miss the pork a bit.

Next the turnip roots were prepared in two ways: first, the raw root was very thinly sliced in a mandolin and seasoned in red and white wine vinegar, sugar, sea salt, and olive oil. The acid of th vinegar acts as a pickling agent and actually cooks the vegetable a bit. Next I cut them into pieces a little larger than a matchstick. The remaining large turnip roots were peeled, simmered half immersed in water and seasoned generously with sea salt, sugar, and a tiny dash of white wine vinegar just to preserve the bright white color.  They are cooked covered by a cartouche, or circle made from parchment paper. The result is two very different flavors and textures. The pickled turnip was really nice with the black eyed peas.

I treated the greens very simply. Usually, turnip greens are boiled for long periods of time with bacon or ham until there is almost no resemblance to the original bright leafy green. I assure you this cooking method is not necessary to achieve good flavor and tenderness and it certainly isn't as healthy for you. By adding a small amount of water and butter to a stainless skillet over medium heat and seasoning lightly with sea salt and white pepper, the greens become very tender in just a few minutes and have a very good flavor. As you can see they also retain their beautiful color.

Next, I made a really yummy and light fried cornbread using a cast iron skillet. There really isn't anything super magical here. I do like to use a piping bag to put the batter into the hot oil. This allows me to actually make a really interesting shape (a pretzel shape for example) vs. just a cornbread pancake.

The blackeyed peas are easy. I prefer to use frozen blackeyed peas as they are flash frozen fresh from the field and tend to hold up better to cooking for the length of time they require. We season them very simply when they are nearly finished simmering and add a bit of pork because...well it's tradition. Lastly, I had some left-over homemade cranberry sauce, which is made by taking fresh cranberries and simmering them in simple syrup (equal parts sugar/water). I add a splash of orange liqueur or triple sec and some orange zest. The pectin in the fruit and the sugar cause the sauce to thicken as it cools. The sauce is really yummy by itself or with pretty much everything on the plate.

Anyhow, I was inspired to do something a little different this year, so I thought I would share. I know a lot of people who read these posts wonder how the heck I can find the time to do this stuff. The truth is, it really doesn't take long. If you know the techniques and plan in advance, these meals come together rather quickly. Trust me, if I can do it, so can you.

Happy New Year, All!

Catch Magazine Issue #20

2011-12-30T20:49:00.001-06:00

There's really not much else I can say here...check out another fantastic issue from Catch Magazine.

Cuisine Culture TV Series

2011-12-30T10:48:00.001-06:00

I recently caught an episode of this new series that started in the fall called Cuisine Culture with Chef Ashley Charles James. This appears to be a great series based on gastronomic cuisine and contemporary restaurants. The series features some of the worlds best chefs and their Michelin-rated restaurants. You'll get to see a real kitchen, detailed step by step preparations, and explanations of the techniques being employed - check it out.

Tips for Buying and Selling Used Boats

2011-12-29T22:10:00.007-06:00

I've bought and sold a few boats over the years. It's a hobby I enjoy and I've learned a lot from my experiences and from the people I've met. Mostly I love being on the water, spending time with family, and hanging out with folks who share my passion.

I've been asked on several occations about what to look for when buying a boat and how it is that I often manage to sell boats for a good price. So, I thought I'd sit down and share a few insights. Most of what I'm sharing is admittedly common sense, but following these guidelines can spare you from major head-aches, significant unanticipated expenses, and even considerable safety risk and peril.

#1 - Buy a quality built boat in the best condition you can afford. While it sounds like a super fun project to restore a "good ol' boat" (and yes, I admit it can be rewarding), don't expect to be saving a bunch of money by getting a fixer upper. Not only is it back breaking work, it requires expensive tools and skills. It is almost always cheaper and unquestionably less time consuming to buy a used boat that is already in great shape. There is no shame in someone else doing the work as long as they did it right. If you're like me and don't have loads of time to spare, you need to take what I'm saying to heart. My suggestion is buy the highest quality boat in the best condition you can afford because it will hold its value over time and be much easier to unload when you decide to sell (and chances are very good that you will). For the best price, ideally you want to look for a boat that just needs a little love, meaning any issues to be found are minor and limited to cosmetics. Better and much more enjoyable to spend money on upgrades than on restoration just to get to the baseline.

#2 - Identify a boat that fits the intended use. You don't want 6' of draft for lake sailing. You will never set foot on land again if you buy a technical flats skiff to go offshore on the Atlantic coast. I know this sounds like common sense but my point is you need to seriously consider the water you'll be spending time on. Carefully consider the requirements, write them down, and then look for boat makes/models that fit those criteria as closely as possible. Something else...start small. Bigger isn't necessarily better but it's almost certainly going to be more expensive. Educate yourself on common issues or trouble spots -- even the best built boats can have an Achilles heel. It's important to know the difference between minor cosmetic flaws and major structural/ safety issues. Make sure you are educated on the fair market price for the boat you want and what you should expect to pay based on condition.

#3 - Take it out for a test drive. Inspect the boat out of the water first, then spend time on the water before you buy. You wouldn't buy a used car without test driving it would you? If you're a serious buyer and they're a serious (honest) seller, this shouldn't be an issue. Ask lots of open ended questions and let the seller tell you about the boat. Ask questions like "What issues and flaws should I be aware of?" "What work have you done on the boat since you owned it (and who performed the work)?" "Why are you selling?" Launch the boat and take it out for an hour or so. Inspect to make sure everything works and assume nothing. If the boat has a motor, be sure to check that it has solid compression on all cylinders. Open the motor compartment or cover and look for signs of leaks or cracked hoses from dry rot. Make sure to start the motor cold and check the exhaust for black smoke or oil. Make sure the impeller is spitting a steady stream of water. Check the prop shaft, the lower end, and fuel tank if it is built in. These can be major issues and repowering any boat can be very expensive. Investigate the transome, deck, and bulkheads for rot. Check standing rigging, thru-hull fittings, wiring, hull/deck joints, etc. etc. Don't forget to inspect the trailer, check the brakes, and lights. Did I mention your vehicle needs to be able to tow the boat (safely)?

#4 - Make sure the boat has a clear title and bill of sale. Make sure the hull ID matches the one on the title and that it is in the name of the person selling the boat. This can make for a major headache when it comes to registering the boat in your name. Worst case, you could unintentionally be buying stolen property.

#5 - Negotiate. I can only think of 1 or 2 times I've actually paid the asking price for a boat and that was because I was faced with an irrefutable bargain to begin with. Bring cash if possible -- your chances of taking the boat home for less just went up exponentially. No matter how much you like the boat, don't let the seller know it. If you show emotion and start acting like an excited little school girl, you're not likely to get very far in your negotiations. Worse yet, if you allow yourself to lose focus, you'll make poor decisions and will not negotiate effectively.

#6 - There is a peak time of year to buy and to sell. Be patient. Don't let spring fever get the best of you. Sure, summer is around the corner, but this is probably the worst possible time of year to try to buy. Boats command higher prices in early spring because folks are eager and they have a little extra jingle in their pockets thanks to tax season and bonus money. That said, as you might have guessed, it's the best time to market your boat to sell. The best time to buy a boat is at the end of the season, usually beginning around October through the first week or two of January. Boat owners are looking to avoid the hassle and expense of winterizing and paying or renewing slip fees. Deals are out there all the time, so be on the look-out but this is a good starting point.

#7 - Don't invest more than you can get back. If you want to make upgrades to the boat, spend your money on things that will improve the value of the boat. Don't over personalize. Monogrammed seat covers or a purple flame paint job for example, are NOT good ideas. Fix and refurbish before you replace. Buy used parts when it's possible and sensible. Some things you MUST buy new, so know the difference. Never compromise safety.

#8 - Selling is not rocket science. If you're selling, simple things like a clean boat with refinished bright work and new running rigging make a huge difference and cost very little. Also, you need a good camera to get good pictures. Leverage free advertising like Craigslist and provide as much detail as possible. Prospective buyers want a boat that has been well maintained. Buyers will assume the boat is as well maintained as its surroundings, so if you have the boat in your yard, trying mowing the grass, cleaning up the yard, etc. If at the dock, be sure to keep it tidy. You might also try cleaning up yourself (shave, wear a collared shirt, etc). That might sound trivial but I'm telling you this stuff matters.

While I can't claim to have made any big profits buying and selling boats, I've yet to lose money. Want to buy or sell a boat? Follow these tips, you'll be off to a very solid start.

Blood Knot Magazine - Off the Grid Issue

2011-12-03T15:12:00.001-06:00

The latest issue of Blood Knot Magazine is now available. The Featured department rocks it out, taking the reader on a tour "Around the World" to exotic fly fishing locations like India, Zambia, Cuba, Brazil, Alaska, Maldives, Thailand, and many more. Another great (FREE) e-zine issue thanks to Matt and the the team over at BK.

Butternut Squash Risotto and Risotto Technique

2011-12-01T19:18:00.001-06:00

I really enjoy good risotto and, at the risk of sounding a little inflated, I feel I've pretty well mastered the technique of both making and serving it. Part of the problem I find with ordering risotto at a restaurant is not so much that the flavor is bad, rather they often seem to have no concept of the proper consistency which is then further complicated by the fact they don't know how to serve it.

Risotto should be a very creamy rice dish (nothing like rice pilaf) and is made using an Italian rice called Aborio, which has just the right starch content to create a creamy sauce when cooked by gradually adding a hot liquid like stock. Risotto can be varied in endless ways using diced or pureed vegetables, herbs, spices, cheeses, flavored oils, etc.

A basic risotto usually begins with finely diced onions softened over a low heat in olive oil. This usually takes a bit of time as the onions should be very tender. Then the heat is increased to medium/medium high and fresh finely diced garlic is added. After about 30 seconds, the dry rice is added to the pan without liquid to lightly coat each rice grain with hot oil to prevent them from sticking and to lock in the starches. Then the pan is deglazed to release the starch with a cup of dry white wine and stirred vigorously. Once the liquid is mostly absorbed, the stock is integrated one cup at a time with very frequent (not quite constant) stirring. The friction of the rice grains against each other causes the starch to mix with the liquid to form a creamy sauce. The risotto is finished when rice is cooked through and still has a bit of bite to it - it should not be mushy; herbs, Parmesan Reggiano, salt, pepper, and a little butter are stirred in to finish. Some recipes call for cream but if you use proper technique, this is totally unnecessary and can even be detracting.

In addition to this basic risotto technique, the one dish above is varied using roasted butternut squash puree with fresh thyme, a little diced rosemary, a small amount of grated ginger, grated nutmeg, and a dash of cinnamon. It smells and tastes like this time of year.

Now for the important part: the consistency of risotto. It should be very creamy. When plated, it should not stand in a heap (too thick) but rather flatten out on the plate when moved shifted side to side just once. It should be served on a hot plate, which will help prevent it from congealing. Also, the sauce should not separate on the plate from the rice (too runny). Risotto does not keep well and should be served immediately. If any of the considerations above are ignored, the risotto will not be as good.

It's really not as intimidating as it sounds, you just have to pay attention. If you've never had risotto, it may sound crazy but making it yourself is likely the best way to try it the first time. It will be cheaper than going to a restaurant that knows how to make it and yours will likely turn out nearly as good, if not every bit as good, if you follow this advice. Cheers.

First Blood...A Story of Mishap

2011-11-26T20:21:00.001-06:00

A few years ago, I bought a Savage 10FP LE1 .308 with the AccuTrigger (above). This is a law enforcement edition heavy barrelled rifle with adjustable trigger. Savage is well known for their exceptional out of the box accuracy, not to mention the value pricing -- I bought this rifle new for under $600. I used this as the base to build a medium weight tactical style, multi-purpose rifle that I could shoot from a bench at the range or use to take deer and hogs at sub-500 yards with confidence.

So, I sold the cheap factory stock on eBay and replaced it with an aluminum pillar bedded Choat Ultimate Varminter. The stock turned out to be more substantial than I wanted, but it was still a good product for the money (I'll be replacing soon with a Bell & Carlson Duramaxx to reduce weight without sacrificing accuracy). Next I added a Harris bipod, a nice shoulder strap, and good glass in the way of a Swift SRP Mildot 6-18x44 scope. All in, I was able to build a very nice rifle for ~$1000. After a bit of sharp-shooting at the local range, I knew I was ready for some action in the field.

On to the story...so for those who have read here before, you know I'm an avid outdoorsman and a bit of an aspiring cook. I grew up eating venison. Mostly ground, or sausage, or perhaps cube steak. Back then, hunting was about shooting a trophy buck and meat was a secondary priority. Now days, the thought of a roasted rack of venison or grilled tenderloin (back straps) cooked medium rare - awe, man! I'll take the doe over a buck any day!!

So during a recent visit down south to my hometown in GA over the Thanksgiving holiday, I decided to take along the Savage. I don't get to hunt much living here in suburbia so I wanted to take advantage of the opportunity.  After all, I shot the eyes out of a lot of paper but I was really eager to have some meat in the freezer. When we arrived, dad and I prepared to hunt on the first available afternoon. We set up an old table and chairs in the back of the property, created a natural blind using good ol' Georgia pine, got settled in, and waited.

Deer sign was everywhere thanks to the remains of the summer veggie garden -- peas littered the ground. And like clock-work, right at dusk, two deer walked up. My dad spotted them first. I put my cross hair on a nice doe that was now standing almost exactly 100 yards out according to my range estimation.  She was facing us at about a 60 degree angle with her right shoulder toward us. I aimed for the point of her right shoulder so the bullet would hit the vital area as it passed through. I asked Dad, "You want me to take her?" and with confirmation, I squeezed the trigger.

Now keep in mind, I've killed dozens of deer. I know what a good shot looks like and how deer react to being shot. The deer went out of my field of view so, when I looked up, I was expecting to see a white belly facing me lying on the ground or at least a mortally wounded deer on its way there. But much to my surprise, the doe was running straight for the fence and then appeared to clear it effortlessly. The deer made no sign of being hit whatsoever. I looked over and asked Dad what happened. He said she had just turned and run toward the fence and cleared it. I didn't know what to think. So I sat my gun down slowly, waited a minute, and then walked to the spot where the deer was last standing. I could see her tracks and skid marks where she turned and ran. I walked in concentric circles looking for blood. There had to be blood...HAD to be. I kept repeating to myself, "I know I got a clean shot on her." So I looked for the blood...then we both looked.

Nothing. Not a speck of blood anywhere. Now I said it was dusk but I have excellent vision and we could see just fine. So I began to follow the deep tracks leading toward the fence. Still, not even a hint of blood anywhere. Nothing on the ground, on the fence...no hair...nothing. I retraced my steps. I was dumbfounded. I just knew if I had hit that deer with a .308, there would have to be blood. We kept looking until it was too late to see and finally gave it up.

We deduced that I simply must have missed, but I couldn't understand how. I couldn't accept it. It was all I talked about for the rest of that night and probably a good part of the next day. I was driving everyone crazy. It was just plain embarrassing. Not two weeks before I was dusting clay pigeons at 250 yards with ease and now...I couldn't hit a deer with a 22-24" tall body standing 100 yards away?? I decided the scope must have gotten bumped on the 12 hour trip down or I had been fooled by parallax error or something. I was second guessing everything and overthinking the scenarios that would have caused the miss. The wind was blowing about 5 MPH, but that was only enough to cause about an inch of drift. Maybe I jerked the trigger?

The next two evenings we hunted and every time we saw deer. I decided one of the does was probably the deer I'd shot at since they seemed to come around the same time. If given the opportunity, I probably wouldn't have tried to take a second shot for fear of a repeat performance and with the holidays, I didn't have time to go out to a range to test my rife. As it turned out, neither of us would get a clean look at another deer the rest of the week, so it was a delima I never had to deal with. I left home without my rack of venison or tenderloin, which was really the only disappointing part of the whole trip.

About half way through our trip back to Virginia, I get a call from Dad. "So I was in the back looking for more deer sign and I happened to look over the fence and I saw something.  Looks like you didn't miss that deer after all." As it would turn out, that doe was laying only about 15 yards across the fence with a hole in the point of her right shoulder (exactly where I was aiming). The sudden rush of vindication for what I thought was an incomprehensible miss was immediately cancelled out by the thought of having killed a deer needlessly and wasting all that perfectly good meat. I still feel terrible about it.

I did learn a very valuable lesson in all of this. While it sounds completely counter intuitive, it is entirely possible for a deer to be shot with a high powered rifle in the vital zone and not leave a blood trail. This is especially true if the deer happens to be standing on the same level as the shooter, since blood pools in the lower part of the body. A good rule of thumb is to always assume you've hit your target unless you saw and can verify a miss. Track the deer as far as you possibly can -- even when there appears to be no sign of blood. Especially with deer, a blood trail may not materialize until the last 10-20 yards. If it gets dark, go back the next morning and look again.

Meatballs with Marinara from Scratch

2011-11-13T19:52:00.001-06:00

I'm pretty sure meatballs with marinara, made from scratch, is listed somewhere in my definition of all time greatest comfort foods. It's a meal that brings me great satisfaction because it is unbelievably delicious. An added bonus is that it is easy and pretty healthy for you. In a modern world of conveniently frozen (processed) food products and canned sauces, a meal like this is seldom "made" anymore. And while I don't blame folks -- after all, time is something we're all a little short on -- what a shame that we don't take the time to learn, to teach, to create, and just enjoy simple things like cooking.

Meatballs made from scratch are not difficult, but they do require a little well spent time. Ideally a good meatball should include 1/2 ground beef, 1/4 rough ground pork shoulder, and 1/4 ground veal (although beef alone will work), bread crumbs made from a baguette that's a few days old, sauteed onion and garlic, dried and fresh oregano, fresh thyme, fresh grated Parmesan Reggiano, fresh ground S&P, and one egg. Some people add a bit of ricotta cheese for a smoother texture but I find this unnecessary when using the baguette. I make the meatballs a bit on the large side. The meatballs are then sauteed in a little olive oil until browned (locking those juices inside), then add a bit of water to the pan and cover with a lid until cooked through. For the final step, the meatballs are added to the homemade marinara sauce and slow braised on the stove top for about 20-30 minutes. Any longer and the meatballs will begin to deconstruct. Finally serve meatballs and marinara over al dente pasta tossed lightly with EVOO then finished with fresh grated Parmesan.

I know...it sounds like a lot more effort than it's worth, huh? Not so much. Consider that if you make the marinara (see my recipe here) in advance, the entire preparation can be done in about 45 minutes. I promise, you'll never think about meatballs the same ever again.

Classic Mac N Cheese

2011-10-30T18:24:00.001-05:00

Well, I say "classic" but that's only because it's a basic recipe. I don't care how old you are, a good mac n cheese is hard to pass up. Don't be deceived by the simplistic appearance, this dish is a real crowd pleaser and can be varied in endless ways. It also only takes about 25 minutes to make.

Directions/ Recipe:
Start with a Béchamel. I season it very simply with sea salt and white pepper, then add Gruyère, Parmesan Reggiano, and Sharp Cheddar to taste which is a twist on a classic Mornay. If you like a bit of heat, you can also add a little Cayenne or Chipotle. I can't emphasize enough the importance of tempering the milk when making the Béchamel. If you don't follow this step, you risk the sauce turning out lumpy from the shock in temperature between the Roux in your sauce pan and the milk, which is not acceptable. Remember, cook with whole milk. That's right, Nancy...I said WHOLE milk.

I like the sauce to be on the thin side for mac n' cheese, so if in doubt, thin a bit more with milk. When dripping the sauce into the pan, it should immediately incorporate without resting on top or forming drip lines. It should have just slightly more viscosity than milk. It should also coat the back of a spoon and shine like a coat of paint. This is perfect. The sauce should be creamy and smooth, not thick and starchy. It needs to cook for a bit 15-20 minutes to get rid of the starchiness of the flour.

Once the sauce is ready, set the oven on Broil at 500 degrees. Now carefully add sauce and noodles (al dente please) into a baking dish or enamel coated cast iron dish. Be generous with the sauce which should cover the noodles well. Next take smoked paprika and dash on top which adds great flavor. Then more shredded Sharp Cheddar, Gruyère, Parmesan Reggiano, and fresh bread crumbs from the center of a baguette. Bake until the bread crumbs and cheese are golden and bubbling (8-10 minutes). Serve immediately...it's guaranteed to please.

Skyline Drive in Shenandoah National Park

2011-10-29T20:10:00.003-05:00

This past weekend we took a trip to Charlottesville, VA to visit some family and to unplug, catch the fall color at it's best, and pick a few apples. What better place to soak in the fall than Skyline Drive in Shenandoah National Park. The drive runs 105 miles north and south along the crest of the Blue Ridge Mountains and is the only public road through the park. As you drive along, there are 75 overlooks that offer stunning views of the Shenandoah Valley to the west or the rolling Piedmont to the east. The views are incredible and the park purposely leaves the roadsides unmowed so wildflowers can put on a show all year long. Through these images I hope you can come along on the drive with our family. We praise God for the beauty His hand has created that we could enjoy His splendor.

Early Signs of Fall

2011-10-10T14:20:00.000-05:00

We took a family stroll through the woods this morning and the signs of fall were all around. Hickory nuts and white oak acorns littered the ground, and chubby squirrels were hard at play. The air was nice and cool with the smell of leaves in the air. Of course, it wasn't as perfect as all that --swarms of thirsty mosquitoes were always in pursuit. We did manage to take a few pictures, gather a few leaves, pine cones, and acorns which we took home and used to paint a picture of the fall to come. I wish every day could be like this.

Pumpkin Patch 2011

2011-10-09T20:26:00.001-05:00

Catch Magazine Issue #19

2011-10-08T19:29:00.001-05:00

Another incredible issue by Todd and Brian.

Stuffed Boneless Chicken Thighs

2011-09-28T22:43:00.001-05:00

I find it really satisfying and challenging to take otherwise humble ingredients and use the parts to create a meal that rises above the sum of those parts. Above you have boneless free-range organic chicken thighs stuffed with Virginia Black Forest Ham, Gruyere and white cheddar cheeses, seasoned with smoked paprika, garlic powder, salt and pepper. Tie the chicken thighs with butcher twine and sear until golden in a pan lightly coated with canola oil. Remove chicken and place on a cookie sheet covered with foil. Brush chicken thighs with Dijon mustard, then place in a preheated oven on 375 degrees for 20 minutes. The result is amazing: flavorful, tender, lean, and surprisingly light. Serve with a red wine vinaigrette salad and you have a great weeknight meal in less than 30 minutes.

Pork Tenderloin with Orange Honey Shallot Sauce

2011-09-03T18:26:00.002-05:00

Pork tenderloin seasoned, wrapped with butcher twine (to maintain shape), tempered, and seared on medium high heat on all sides in half clarified butter/ olive oil then reduce heat and cover until the internal temperature reaches 140 degrees. Remove pork from the pan and allow to rest. It is perfectly safe to eat at this temperature and will actually continue cooking as it rests. The pork should be distinctly light pink in the center when sliced. If cooked properly, it will be fork tender.

For the sauce, reserve a few tablespoons of butter and fat and caramelize sliced shallots over medium heat and add 2 tablespoons of honey until it begins to caramelize. Then add a tablespoon of butter and incorporate. Finally deglaze the pan with fresh squeezed orange juice and two tablespoons of fresh squeezed lemon juice. Allow to thicken a bit and remove from heat. Season with S&P as needed. Spoon sauce over sliced pork.

I served the pork with arugula salad and roasted ruby beets, toasted almonds, and a white wine vinaigrette with a dab of dijon mustard and a bit of juice from the roasted beet.

Blood Knot Magazine Ezine Issue

2011-09-02T13:02:00.000-05:00

Check out the latest issue of Blood Knot Magazine...the E-zine Issue!

Julia Child's Kitchen at the Smithsonian

2011-08-24T21:57:00.001-05:00

You had me at Bon Appetit.

This is Julia's ACTUAL kitchen relocated to the Smithsonian.
Hey, I could go for some boeuf bourguignon.

This is not actually Julia Child...it's just a picture of a picture of her.

Thyme Scented Au Gratin Potatoes

2011-08-24T20:08:00.001-05:00

Just in case you're wondering -- these potatoes did NOT come out of a box.

Yukon gold potatoes sliced in a mandoline and then simmered in heavy cream infused with sauteed leeks until potatoes begin to soften. Then stir in thyme, white pepper, sea salt, and transfer to a baking dish and pour in cream sauce until the potatoes are just covered. Then top with a few dollops of unsalted butter, Gruyère, and Parmesan Reggiano. Bake on 375 for 30 minutes then top with freshly sliced chives and thyme. Be sure to allow the potatoes to cool 3-5 minutes before serving.

Sure, it's a little more involved than boxed potatoes, but trust me -- the results are worth it.

Washington D.C. in Pictures (Part II)

2011-08-23T17:19:00.001-05:00

The War Memorials

Washington D.C. in Pictures (Part I)

2011-08-22T19:20:00.000-05:00

The Lincoln Memorial

Fried Eggplant with Carbonara

2011-08-21T17:34:00.000-05:00

The batter for this eggplant is very simple, yet flavorful as it is made by simply whisking white wine into an unbleached all purpose flour until it has a consistency that is slightly lighter than pancake batter. Beyond that the only seasoning is sea salt and white pepper. Then fry in a very light oil (I used Canola) until golden, then season lightly with sea salt and a squeeze of lemon. I served it here with a classic carbonara. The only exception I took was instead of using pancetta, I used an extra thick sliced applewood smoked bacon.

I do think an improvement to this meal would be to plate the eggplant with tomato sauce or a nice basquaise (pepper and tomato). Also I like peas in my pasta. Frozen green peas are really nice in a cream sauce. As a guy who likes to eat meat at pretty much every opportunity, I'll say this is actually a surprisingly satisfying meal. And if you're still hungry, there's always more carbonara!

Prayers of Great Americans

2011-08-21T14:16:00.004-05:00

During these tumultuous times, many have rightly called our nation to prayer. Aside from any politicizing of such appeals, I thought I would share a few famous prayers from presidents in our nation's history as well as a few from men who prayed boldly and humbly for this country and it's need to corporately and individually acknowledge God.

Before I share these quotes, it is important to acknowledge that one must be very cautious when re-quoting history. There are a great many falsely attributed quotes out there. That said, the prayers below have all been thoroughly vetted to ensure historical accuracy and legitimacy, so I hope you can be inspired as I was by some of these words:

"We have been the recipients of the choicest bounties of Heaven. We have been preserved, these many years, in peace and prosperity. We have grown in numbers, wealth and power, as no other nation has ever grown. But we have forgotten God. We have forgotten the gracious hand which preserved us in peace, and multiplied and enriched and strengthened us; and we have vainly imagined, in the deceitfulness of our hearts, that all these blessings were produced by some superior wisdom and virtue of our own. Intoxicated with unbroken success, we have become too self-sufficient to feel the necessity of redeeming and preserving grace, too proud to pray to the God that made us! It behooves us then, to humble ourselves before the offended Power, to confess our national sins, and to pray for clemency and forgiveness."
~ excerpt from a proclamation appointing National Day of Prayer and Fasting - Abraham Lincoln, March 30th, 1863

"And, O Lord, give us faith. Give us faith in Thee; faith in our sons; faith in each other; faith in our united crusade. Let not the keeness of our spirit ever be dulled. Let not the impacts of temporary events, of temporal matters of but fleeting moment – let not these deter us in our unconquerable purpose. With Thy blessing, we shall prevail over the unholy forces of our enemy. Help us to conquer the apostles of greed and racial arrogances. Lead us to the saving of our country, and with our sister nations into a world unity that will spell a sure peace – a peace invulnerable to the schemings of unworthy men. And a peace that will let all of men live in freedom, reaping the just rewards of their honest toil. Thy will be done, Almighty God. Amen." except from D-Day radio address calling the nation to join him in prayer ~ Franklin D. Roosevelt, June 6th, 1944

"Let us therefore proclaim our gratitude to Providence for manifold blessings--let us be humbly thankful for inherited ideals--and let us resolve to share those blessings and those ideals with our fellow human beings throughout the world.

On that day (referring to Thanksgiving Day) let us gather in sanctuaries dedicated to worship and in homes blessed by family affection to express our gratitude for the glorious gifts of God; and let us earnestly and humbly pray that He will continue to guide and sustain us in the great unfinished tasks of achieving peace, justice, and understanding among all men and nations and of ending misery and suffering wherever they exist." - Thanksgiving Day proclamation, ~ John F. Kennedy, November 5th, 1963

"To preserve our blessed land we must look to God. It is time to realize that we need God more than He needs us. We also have His promise that we could take to heart with regard to our country, that 'If my people, which are called by my name shall humble themselves, and pray and seek my face, and turn from their wicked ways; then I will hear from heaven and will forgive their sin, and will heal their land.'

Let us, young and old, join together, as did the First Continental Congress, in the first step, in humble heartfelt prayer. Let us do so for the love of God and His great goodness, in search of His guidance and the grace of repentance, in seeking His blessings, His peace, and the resting of His kind and holy hands on ourselves, our nation, our friends in the defense of freedom, and all mankind, now and always.

The time has come to turn to God and reassert our trust in Him for the healing of America. Our country is in need of and ready for a spiritual renewal. Today, we utter no prayer more fervently than the ancient prayer for peace on Earth. If I had a prayer for you today, among those that have all been uttered, it is that one we're so familiar with: 'The Lord bless you and keep you; the Lord make His face to shine upon you and be gracious unto you; the Lord lift up His countenance upon you and give you peace.' And God bless you all." - speech to the American people ~ Ronald Reagan, February 6, 1986

"My first act as President is a prayer. I ask you to bow your heads.
Heavenly Father, we bow our heads and thank You for Your love. Accept our thanks for the peace that yields this day and the shared faith that makes its continuance likely. Make us strong to do Your work, willing to heed and hear Your will, and write on our hearts these words: 'Use power to help people.' For we are given power not to advance our own purposes, nor to make a great show in the world, nor a name. There is but one just use of power, and it is to serve people. Help us to remember it, Lord.

The Lord our God be with us, as He was with our fathers; may He not leave us or forsake us; so that He may incline our hearts to Him, to walk in all His ways that all peoples of the earth may know that the Lord is God; there is no other." - inaugural address ~ George H. W. Bush, January 20th, 1989

“Our Father and Our God, we praise You for Your goodness to our nation, giving us blessings far beyond what we deserve. Yet we know all is not right with America. We deeply need a moral and spiritual renewal to help us meet the many problems we face. Convict us of sin. Help us to turn to You in repentance and faith. Set our feet on the path of Your righteousness and peace. We pray today for our nation's leaders. Give them the wisdom to know what is right, and the courage to do it. You have said, "Blessed is the nation whose God is the Lord." May this be a new era for America, as we humble ourselves and acknowledge You alone as our Savior and Lord. This we pray in Your holy name, Amen.” ~ written prayer by Rev. Billy Graham

“O God, I have tasted Thy goodness, and it has both satisfied me and made me thirsty for more. I am painfully conscious of my need of further grace. I am ashamed of my lack of desire. O God, the Triune God, I want to want Thee; I long to be filled with longing; I thirst to be made more thirsty still. Show me Thy Glory, I pray Thee, that so I may know Thee indeed. Begin in mercy a new work of love within me. Say to my soul, 'Rise up, my love, my fair one, and come away.' Then give me grace to rise and follow Thee up from this misty lowland where I have wandered so long. In Jesus' name, Amen.” ~ The Pursuit of God - an excerpt prayer from Chapter 1 by A.W. Tozer

"Blessed is the nation whose God is the Lord..." Psalm 33:12

Garden Fresh Sauteed Okra

2011-08-01T19:54:00.000-05:00

In case you didn't know, we Southerners have somewhat of a thing for okra.

Traditionally it's served cut and fried, along with black eyed peas, fried chicken, and the like. It is also commonly served pickled or simmered on the stove top with tomatoes. Personally I've never really cared for it unless it was fried. But while walking through the farmers market over the weekend, we picked up some small tender okra and decided to try it using a different cooking method.

After halving each pod lengthwise, I heated up the stainless sautee pan and coated it very lightly with half olive oil/ canola oil. On medium, medium-high heat, I sauteed the okra to keep the outside crispy (not mushy like okra generally tends to be) yet cooked through. When nearly done, I tossed in a bit of fresh finely diced garlic until lightly browned, sea salt, and fresh ground mixed peppercorn.

The result? Let's just say if you like fried okra, wait 'til you taste this...

Braised Short Ribs with Grits

2011-07-31T18:47:00.004-05:00

I loved braised meats. Anyone who reads this blog knows that - and I don't care what time of year it is. I picked up some grass fed, all natural, Virginia beef short ribs at the South of the James Farmers Market in Forest Hill this weekend. It was our first trip to this particular market and I have to say it was quite nice with plenty of interesting goods and people. Fresh local produce, pasta, honey, bread, fish, meats, pastries, crafts, etc. Nearly all of the food products were organically grown and obviously raised locally. The prices were a little on the high side, but then just like at any market, you have to shop around with the different vendors. Besides, if you're getting a superior product, you expect to pay more - I'm fine with that.

I'd say the only thing about this market was most of the folks clearly come from a very left of center viewpoint, so someone who leans to the right could feel a little out of place. But just about the time I was thinking about how out of place we were, I noticed one of the vendors wearing a t-shirt with a quote from Margaret Thatcher, the first female Prime Minister of the UK. The quote reads, "The problem with your socialism is eventually you run out of other people's money." I had to comment and she replied that no one else had commented on her shirt. I told her I couldn't imagine why and snickered. I then said, you must feel at least a little out-gunned, right? She just replied with a smile, not out gunned - just out numbered. I laughed and gave her my business. I mean, how could I not?

Anyhow, back to those lovely short ribs: I dry aged the meat for about 24 hours in the fridge then gave a healthy dash of Kosher salt and fresh ground black pepper. After tempering, I seared the ribs in EVOO in the enamel coated cast iron dutch oven and then set aside. Next I sauteed the veggies: carrots, celery, yellow onion, and garlic (add last) until golden brown and softened. I then pureed the veggies and added them back to the pan. After crusting and deglazing, I added tomato paste and repeated the deglazing. I then added about three cups of bold red wine (Tempranillo/ Garnacha) and allowed that to reduce by half. Lastly I added the ribs to the dutch oven and topped up the rich sauce with some of my homemade veggie stock until the ribs were nearly covered. I tossed in some fresh thyme from the patio herb garden and some natural sugar and placed the dutch oven in the preheated oven on 375 and cooked for 3 hours covered. I flipped the ribs about half way through and then uncovered them for about the last 20 minutes.

I also love grits with braised beef (like any good southern boy) but these are jazzed up a bit. After preparing and whisking as usual, I added unsalted butter, whole milk, white pepper, kosher salt, a premium aged sharp white cheddar, and fresh grated parmesan reggiano. The asparagus was sauteed on a high heat in EVOO and lightly seasoned with s/p.

Click here for more Margaret Thatcher Quotes. Here are just a few of my favorites:

"I am in politics because of the conflict between good and evil, and I believe that in the end good will triumph."

"If you just set out to be liked, you would be prepared to compromise on anything at any time, and you would achieve nothing."

"To me, consensus seems to be the process of abandoning all beliefs, principles, values and policies. So it is something in which no one believes and to which no one objects."

"Socialists cry, 'Power to the people,' and raise the clenched fist as they say it. We all know what they really mean—power over people, power to the State."

Seared Chilean Sea Bass with Risotto

2011-07-29T19:03:00.002-05:00

Patagonian Toothfish (aka Chilean Sea Bass - rumored to be an alternate name so the fish would be more commercially marketable) seared in clarified butter in a well seasoned cast iron pan. Salt and white pepper then drizzled with basil infused EVOO. This fish has an amazing flavor and texture.

I paired it with a classic wild mushroom and asparagus risotto with homemade vegetable stock. Served on a hot plate...hmm, hmm, good.

Tomato and Brussels Sprout Risotto

2011-07-26T20:04:00.001-05:00

Risotto is more than a dish, it's a technique.

Traditionally risotto is made with Italian Arborio rice because of the ideal starch content and texture, however this cooking method can actually be applied to a number of other grains successfully. Some chefs prefer other varieties of rice, such as Vialone Nano or Carnoroli, so you should experiment with each to see which you prefer. The foundational ingredients usually include a fat such as olive oil or butter, a deglazing liquid such as wine or vermouth, a liquid base such as stock, onion, garlic, and parmesan cheese.

You need a thick bottom pan with a wide surface area for risotto. This minimizes hot spots and prevents burning since risotto is cooked over a relatively high heat. A thick stainless or copper pan or enamel coated cast iron pan will work well.

You can locate some great videos online for cooking risotto. I recommend the lesson as taught by Rouxbie Cooking School as it follows the classical risotto method. Once you understand the technique to make this creamy dish, it's easy to experiment with different variations and flavor profiles. Risotto is versatile and can be finished in an infinite number of ways to create dishes ranging from basic starters to much more substantial, elaborate meals. Don't let the name intimidate you, risotto is not complicated or overly time consuming to make. It just takes a little practice. If you've never tried risotto, it's unlike any other rice dish you've ever had.

Top Picks for Small Cruising Sailboats

2011-07-24T18:16:00.000-05:00

While there are many, many sailboats designed for the masses, a surprising few meet the criteria I am about to provide below. Like everyone else, I have my own opinions and criteria for what makes a great sailboat. Your criteria could be different based on your intended use and your budget tolerances. I consider many designs not mentioned here to be respectable and even suitable, however they would not be my first choices.

I've done a lot of research to choose the boats that meet my preferences to become top picks. I can't say enough about how important it is to actually spend time sailing on as many different boats as possible to learn your own preferences. You have to also realistically evaluate your intended use - and always know there is no one "perfect" design. All designs make trade-offs but the boats listed below have stood the test of the sea in virtually every imaginable condition and have not been found wanting.

My preference criteria for a cruising sailboat are as follows:

- Well respected design known for sailing performance in all conditions (hold value).
- Relatively more displacement, beam, and stiffness are preferred over speed, however the boat must be able to perform well even in light airs.
- Modified full keel w/ draft less than 5' and preferably closer to 4'.
- Skeg hung or keel protected rudder.
- Able to perform respectably on all points of sail.
- Solid and overbuilt GPR hull (not cored).
- Sail plan in order of preference 1) Cutter 2) Sloop 3) Ketch.
- Roomy accommodations and storage relative to comparably sized vessels.
- Small cruising means in the vicinity of 30ft LOA since there will be two or more at all times.
- Traditional lines. I like double-enders and the like but I understand there are pros/ cons.

It probably goes without saying but most boats that meet these criteria are expensive compared to other designs. But then I think there are some things in life where you get what you pay for. I think it's important to mention that while safety is further enhanced by good design and solid construction of a vessel, seaworthiness is mostly determined by the "nut behind the tiller."

Nor'sea 27

Designer - Lyle C. Hess

Year Introduced - 1977 to Present

Number Built - 450+

LOA - 27' 0" or 31' 0" with sprit

Beam - 8' 0"

Displacement - 8,100 lbs

Head Room - 6' 0"

Draft - 3' 10"

Links: Nor'sea 27 Info, Nor'sea Yachts

Pacific Seacraft Orion 27

Designer - Henry Morschladt

Year Built - 1980 to 1989? - comes in a MkII sloop rig as well

Number Built - unknown (if anyone happens to know, please post)

LOA - 27' 4" or 30' 11" with sprit

Beam - 9' 3"

Displacement - 10,000 lbs

Head Room - 6' 1"

Draft - 4' 0"

**Plan C interior arrangement would appear preferable as would the cutter rig

Links: PSC Orion 27, PSC Orion 27 Info

Island Packet 27

Designer - Bob Johnson

Year Built - 1980 to 1992

Number Built - 243

LOA - 26' 0" or 30' 0" with sprit

Beam - 10' 6"

Displacement - 8,000 lbs

Head Room - 6' 1"

Draft - 3' 7"

Links: Island Packet 27, Island Packet 27 Info

Shannon 28

Designer - Walter Shultz

Year Built - 1978 to 1985

Number Built - 50 (making them rare - difficult to locate pics)

LOA - 28' 0" and 31' 11" with bow sprit and rudder

Beam - 9' 6"

Displacement - 9,300 lbs

Head Room - 6' 0"

Draft - 4' 3"

Links: Shannon 28

Bristol Channel Cutter 28

Designer - Lyle C. Hess

Year Built - 1975 to

Number Built - 127 plus another 20 Canadian built bootleg boats

LOA - 28' 1" or 37' 9" with pole sprit and rudder

Beam - 10' 1"

Displacement - 14,000 lbs

Head Room - 6' 1" or optional 6' 6"

Draft - 4' 10"

Links: Bristol Channel Cutter Info, Morse BCC Home, CG Cutters, Bristol Channel Cutter Review

Pacific Seacraft 31

Designer - William I. B. Crealock

Year Built - 1987 to Present

Number Built - 100+

LOA - 30' 6" or 31' 10" with sprit

Beam - 9' 10"

Displacement - 11,000 lbs

Head Room - 6' 1"

Draft - 4' 10" or skeel shoal draft of 4' 0"

Links: PSC 31, PSC 31 Info; PSC 31 Review; PSC Brochure

Sailboats of General Interest

Com-Pac 16

Cape Dory Typhoon 18

Pacific Seacraft Flicka 20
Pacific Seacraft Dana 24
Quick Step 24
Allegra 24
Morgan 250
Cape Dory 25
O’Day 25 Fixed Keel/ Centerboard
Columbia 7.6 WBSC
Irwin 10/4
Frances 26
Contessa/ Folk Boat 26
Sea Sprite 28
Pearson Triton 28
Westsail 28
Bristol 29
Baba 30
Cape Dory 30 MkII
Tashiba 31
Pacific Seacraft Mariah 31
Island Packet 31
Southern Cross 31/ Aries 32
Cape George 31
Niagara 31
Yankee 30 MkII
Allied Seawind
Other Morris/ Paine designs (Linda 28, Annie 29, Leigh 30, Nicholson 31 / 32, Justine 36)
Pearson Vangard 32
Contessa 32
Westsail 32
Valiant 32
Pacific Seacraft 34
Sparkman & Stephens 34
Baba 35
Gozzard 36/ 37
CS 36 Traditional

Home for Sale in Decatur AL

2011-07-22T20:47:00.002-05:00

Like many families across the US, we have a home for sale. There are more homes than buyers these days so you can't get too much visibility. That said, I'm posting here in the hopes that someone might discover this wonderful home as we did more than 3 years ago.

This is a lovely brick home located in Decatur, AL convenient to Huntsville, Nashville, and Birmingham. The home is a spacious 3 bedroom, 2 bath in one of the best school districts around. The home has many updates and is the perfect home for a family. It has a large living room, formal dining room, and family room w/ built in bookcase and fireplace. The well equipped kitchen is a cooks dream with a nice breakfast bar that opens to the family room. Kitchen updates include cabinets, Kitchen Aid stainless steel appliances, solid surface countertops, stone tiled floors, vegetable sink, and tiled backsplash. New front door and hardwood flooring in the entryway and hall. Gorgeous landscaping with private back yard with pondless fountain and nice storage shed. Newer oversized HVAC and 100year roof. The home is very energy efficient and utilities never exceeded more than $150 per month even in the heat of summer. Nice automatic sprinkler system in front yard and extra large two door garage with tons of cabinets and storage rooms with newly refinished floor.

We love our old home and hated to leave it but we need to sell it badly. If you know of anyone in the area looking for a house, we pray you would send them this link. We have reduced the price to a rock bottom of only $139,999. That is a STEAL and we would very much have liked to buy it at that price. The neighborhood is safe, quiet, and the people are great.

Go to http://www.valleymls.com/(nwbxqs45b54qpb3jygu04gfj)/Default.aspx and search 1938 Dresden Drive, Decatur AL to view a more pictures, take a virtual tour, or contact our agent to view the home. You will have to copy and paste the link.

Blood Knot Magazine - Throwback Issue

2011-07-08T07:53:00.001-05:00

The "Throwback" Issue of Blood Knot Magazine is out now. It's a reto themed issue including old school ads, some great stories, amazing photography, and a very entertaining interview with Gierach. Check it out and subscribe for free.

Sailing Alone Around the World

2011-07-02T08:35:00.002-05:00

On April 24th, 1895, a highly experienced sailor and shipmaster, Captain Joshua Slocum, embarked on a journey from Boston as the first sailor to circumnavigate the world single-handed, returning to Newport on June 27, 1898. Slocum was a naturalized American citizen originally from Nova Scotia.

There was considerable international interest in Slocum's journey at the time and it was widely publicized and followed - and for good reason. Aboard the "Spray," he crossed the Atlantic twice (to Gibraltar and back to South America), negotiated the Straight of Magellan (Cape Horn region) and crossed the Pacific. He visited many islands inhabited and otherwise, Australia, and South Africa before crossing the Atlantic (for the third time) to reach home after a journey of 46,000 miles. Much of this time, the helm was unmanned and held course by lashing the wheel to the windlass.

Slocum's memoir of this adventure was published in 1899 and became an instant classic inspiring many sea travelers. He often played down his own part in the success of the trip, attributing most to the "Spray." Amber and I recently finished reading Slocum's book together. We found it very interesting and readable and I would recommend it even for the non-sailor. The book is available online for free here (no copyright infringement) or can be purchased as an e-book from Amazon, Google, etc. along with carefully drawn illustrations for just a few dollars.

Slocum rebuilt and refitted the (then) derelict 100 year old sloop, an oyster boat, in a seaside pasture at Fairhaven, Massachusetts during a thirteen-month period between early 1893 and 1894. This he also did single handedly. Materials were spruce for the mast, boom, and gaff poles. The ribs, keel, and other key structural parts were of pasture white oak. The planking of the ship (much to my amazement) was of yellow or Georgia pine (long-leaf). The deck was planked with yellow pine and some "white" pine. Keep in mind, this is not the same as the flimsy loblolly pine that we commonly think of today. He used cement for ballast (no lead, iron, etc).

The "Spray" was approximately 36' LOA, 14' at the beam, and 4'5 below deck. The spray left Boston as a sloop gaff rigged and returned with a modified yawl rig. That's a lot of boat for one man and a lot of ocean. Oh, did I mention - no hydraulics, no self tailing winches, no GPS, no plumbing, no refrigeration, no climate control, and get this, no compass (just a time-piece). Incredible.

Favorite quote from Slocum's book: "To face the elements is, to be sure, no light matter when the sea is in its grandest mood. You must then know the sea, and know that you know it, and not forget that it was made to be sailed over."

Misuse of Common Words and Phrases

2011-06-29T11:48:00.007-05:00

The misuse of common words or phrases by people who ought to know better is definitely among my top pet peeves. Here is just a sampling of some of my personal favorites:

1) "On tomorrow" or "on yesterday" or "on today." This one kills me. It's just "tomorrow" or "yesterday" or "today." These words imply the prepositions "on" or "to" so it is redundant and unnecessary to insert them. In fact, "tomorrow" was once written as "to morrow." The only exception would be if you said (or wrote), "Let's meet later on today."

2) Yeah, yay, yea, yah, ya. I would estimate these terms are misused about 90% of the time.

Yeah is pronounced ye-uh, as in yes. "Hey Champ, are you going to the the game?" "Yeah sure, I’ll go."
Yay – it's the opposite of saying "boo" and is a synonym of hooray. It’s used in cases of excitement...
Yea - this is an old school term used to say "yes" or "I agree." The antonym would be "nay" as used in a business meeting.
Yah – is also an expression of agreement but there is no excitement. "Hey are you ready to go yet?" "Yah, I'm coming."
Ya - is just slang for "you." As in, "How are ya?"

3) For all intents and purposes - NOT all intensive purposes...I mean have you ever even thought about what you're saying?? Oh and that reminds me...

4) Your/ You're - This one is really elementary but I see it getting jacked up all the time. Your is a possessive pronoun. It is used to indicate that something belongs to or is owned by something or someone. You're is a contraction for you are.

5) Their/ They're - again, a really elementary error. Their is a possessive pronoun to indicate that something belongs to two or more people, places, or things. They're is a contraction for they are.

6) Accept/ Except - Accept means to receive something. Except means to exclude something. I will accept all the packages except that one.

7) I Couldn't Care Less - NOT "I could care less." It has to be negative or you're saying something less than what you actually intended to say. All you have to do is think about it for a second.

8) Sense, Sents, Cents- Sense is a vague feeling or perception. Sents means an aroma or smell. Cents is a quantity in which each part has a value equal to 1/100...what is commonly referred to by the US mint as a penny.

9) All Together/ Altogether - All together means everyone or everything. Altogether means completely or entirely. You can be all together singing in one room. You can decide the facts are altogether compelling.

10) Chester Drawers - Chester who?? It is "Chest of drawers."

There are many, many more but these are probably at the top of my list. Feel free to click here to add your own.

Large Deceivers and CCG

2011-06-12T13:21:00.002-05:00

I've been tying a bunch of deceiver patterns and these are just a few samples. Mostly just having fun with the top three, but hopefully I'll get to cast these to some hungry fish soon. All of these flies are finished with CCG.

Zucchini Mint Parmesan Frittata

2011-06-11T08:32:00.002-05:00

This is a wonderful frittata recipe I got from the Get Toasted series of recipes by Eric Ripert, renouned French chef best known for his partnership along with Maguy Le Coze in the world-class seafood restaurant now located in New York - Le Bernardin, one of only five restaurants in NY to be awarded three Michelin stars.

This is a very simple preparation and only takes 8 minutes to cook. If you're not familiar, a frittata is simply a baked omelet, which is very popular in southern France, Italy, and Spain.

Recipe:

- Prepare a mini cast iron pan or iron mini server by brushing with olive oil.

- Preheat conventional oven or toaster oven to 400 degrees.

- Beat two eggs seasoned with fresh ground pepper and salt.

- Next take a zucchini and julienne to match-stick size pieces and season with salt/pepper.

- Add zucchini to the eggs along with fresh parmesan and a few torn leaves of mint.

- Pour ingredients into pan and place in pre-heated oven for 8 minutes or until lightly browned as pictured above. Eggs should be very moist.

- Allow to rest a few minutes before eating as pan and the frittata will be very hot

You could vary this recipe by using a variety of herbs and vegetables just as with an omelet, so be creative and enjoy!

The Mystery of Divine Personality

2011-06-05T21:38:00.002-05:00

The paradox of the Lion and the Lamb. Every time I see this image, like many others I think about the life of Jesus and his many seemingly paradoxical traits. How is it the God of Heaven, Author and Giver of Life, would care so much for mankind as to lower himself to become like one of his creation? It is an astounding thought. The glory of the throne of heaven for a humble home in Nazareth. Jesus called the Christ - arguably the most influential and controversial person in history, and while our very calendar is centered around the timing of his birth, the world continues to misunderstand the purpose of his coming just as it did more than two thousand years ago.

Jesus life was foretold in startling detail throughout the OT. Arguably the most direct and undeniable of these prophetic writings are found in the book of *Isaiah and were written 700+ years before his birth. The point is, the Jews and many others had anxiously awaited the promised Messiah who they expected would appear on the scene as a king, military leader, priest, or prophet to establish an earthly reign of sorts marked by Israel's freedom from foreign rule (at that time the Romans) and bring restoration of world peace and a holy nation. So when Jesus arrived as a seemingly ordinary man, you could say this was marked by a bit less fanfare than they were anticipating. After all, who would've thought the great I AM, the God of Abraham, Isaac, and Jacob, would come into the world in the way Jesus did: born of a virgin in a lowly stable, raised by earthly working class parents, taught by his earthly father the trade of carpentry, assembling a band of disciples who were not among the religious elite, even washing feet, ministering among sinners, tax collectors, and the unclean - even associating at times with Samaritans, whom the Jews of Jesus day despised. He did not place himself in defiance of the law or the authority of the government, nor did he attempt to abolish the law of the prophets, but to fulfill them. He ultimately submitted himself to public scorn and a torturous death on a Roman cross, although he had committed no crime.

Of all the mortal men in history who have claimed to be gods - who died never to live again - it strikes me that only the true God of creation would come as a humble man and live, die, and be raised again in the way Jesus did. The Lion of Judah in that he retained the full divinity of his Godliness, yet submissive to the will of the Father becoming the spotless sacrificial Lamb for the sins of the world. It is this and so many other startling contrasts in his personality that reveal the truth as to who Jesus really was and what made him unique from any other person that would ever live.

As the Scottish theologian once put it:

"He was the meekest and lowliest of all the sons of men, yet he spoke of coming on the clouds of heaven with the glory of God. He was so austere that evil spirits and demons cried out in terror at his coming, yet he was so genial and winsome and approachable that the children loved to play with him, and the little ones nestled in his arms. His presence at the innocent gaiety of a village wedding was like the presence of sunshine.

No one was half so compassionate to sinners, yet no one ever spoke such red hot scorching words about sin. A bruised reed he would not break, his whole life was love, yet on one occasion he demanded of the Pharisees how they ever expected to escape the damnation of hell. He was a dreamer of dreams and a seer of visions, yet for sheer stark realism He has all of our stark realists soundly beaten. He was a servant of all, washing the disciples feet, yet masterfully He strode into the temple, and the hucksters and moneychangers fell over one another to get away from the mad rush and the fire they saw blazing in His eyes.

He saved others, yet at the last Himself He did not save. There is nothing in history like the union of contrasts which confronts us in the gospels. The mystery of Jesus is the mystery of divine personality."

– James Stewart

Christ taught of love and compassion, that's the teaching from Jesus people like to remember, but he also taught of righteousness, holiness, and judgment. He scorned the "religious" leadership for their legalism and hypocrisy but embraced the lowly sinner who believed and the ones who demonstrated faith in Him. He forgave the wounded sinner but spoke a stern warning to the self righteous. He healed the lame and made the blind see, yet his truth was hidden from those who refused him and the truth of God.

As he said in his own words following the conversion of the tax collector Zaccheus, "The son of man has come to seek and save that which was lost." (Luke 19:10). That is why He came and because he was obedient to that purpose, all those who believe on the name of Jesus can be free.

*To read a sample of the prophesies in the OT, and specifically those in the book of Isaiah concerning Jesus, see Isaiah 7:14, 9:6-7, 35:4-6, 40:1-5,9, 50:6, and of course 53:1-12.

OBX Memorial Day Weekend - 2011

2011-05-31T21:30:00.001-05:00

Bodie (pronounced "body") Island Lighthouse. No longer an island, Bodie Island was originally known as Bodies Island or Body's Island since the area was originally settled by the Body family. Folklore, attributes the naming of the island to the dead "bodies" of the ships that ran aground and sunk off the Outer Banks in what is now known as the Graveyard of the Atlantic.

View of the undeveloped Outer Banks beach south of Oregon Inlet in the north end of Hatteras.

The Elizabeth II at Roanoke Island in the Manteo waterfront with sailing tender. This is a fully functional 69ft LOA 17ft beam square rigged reconstruction of the original Elizabeth that was used to transport Sir Walter Raleigh's colonists to the new world in 1585. We got to climb above and below and she is very solid. It's steering is aided by a whipstaff which is a thru-deck extention fixed to the tiller. You can read more here.

I believe this is an Ibis and they were everywhere. I took a picture of this one from my kayak at the mouth of one of the creeks near Oregon Inlet Fishing Center.

One of many great white egrets we spotted. This one was near the Elizabeth II.

Not only a surprisingly impressive restaurant with casual feel, this is a landmark as well. Located now in Kitty Hawk, it was constructed in 1874 and used as a United States Lifesaving Station. Originally, the station was manned by one keeper and a crew of six surfmen whose sole purpose was to rescue those who succumbed to the dangerous waters along the Banks. Accompanying the brave men was nearly always a mysterious Black Pelican. Read more here. It also served as a post office and Western Union and was the place the Wright Brothers sent out their famous message of the first successful manned flight.

My little blue-eyed angel at John's Drive-In...another institution of the OBX. The banana milkshake is money.

My girls.

My other blue eyed angel.

We had a great time at the OBX. We had to see what all the fuss was about and the place actually lived up to most of the hype. I highly recommend a visit if you've never been and we were sad to depart from our little visit. As many people who travel there from far and wide, it's quite impressive how little the area has been developed over the years and we hope they manage to keep it that way. We love the history but still miss the Gulf - this will do for now.

Horsemanship...A Recollection

2011-05-17T23:17:00.006-05:00

SRM on "Sky" at Flat Creek Horse Trial

Go ahead...have a good chuckle. I looked rediculous, I know, and that's why I debated even sharing these pictures. But looking back now on my days of horsemanship, I still have a lot of mixed emotions about it. Horses are like most things that require a lot of time, discipline, and training to be truly proficient - you have to love it. Oh sure, people love the idea of owning horses but the WORK part is what they conveniently forget about. Horses have to eat (a LOT), they need constant care and attention, they get sick, they get hurt, they can be tempermental, and yes they can be great fun.

My family owned horses most of the time growing up. I can't remember a time when horses were not part of my life back then. My parents had trained and shown semi-seriously in the AQHA circuit, nearly all western halter and pleasure classes. My mom paid her way through vet tech school running a pretty large barn and breeding program in Tifton, GA while attending Abraham Baldwin Agricultural College (aka ABAC). My folks taught me from a young age how to handle, care for, and stay on a horse (I wouldn't say ride). Later I learned how to judge good confirmation and movement, but it wasn't until I was in my late teens that I took any real interest in horsemanship and the skill of riding.

It all started when my parents were returned an older mare they'd sold years back to some folks who used her strictly as a brood mare. She was fine and sassy in her old age, but was well trained and of excellent confirmation and she looked great. Sorrel and white with a nice head and neck line. She had plenty of spirit but as she aged and emphysema took hold, I grew thirsty for more experience in the way of training, so my parents bought a young gelding colt for me to help raise and train. His name was "Sky" and he was a magnificent and talented animal. Black with white blaze face and white feet. He had a great disposition but we trained him in a style that let him retain his spunk and spirit - and he'd show it from time to time.

I was largely ignorant of the challenge this whole process would involve but I was determined to learn. Unlike the cowboy movies, the easy part is getting on the horses back. Anyone with experience training horses in an intelligent fashion understands the prep work with a horse on the ground makes getting on their back largely a non-event. The hard part is communicating consistently with the horse so that it understands your intentions. It is asking this animal to do all the things that are perfectly natural, God given instincts and abilities (walking, trotting, cantering, turning, jumping, etc.), but asking them to do those things on command through a language of shifts in body weight, contact from legs, hand, etc. and all while trying to do it in a way that is gentle and in harmony with the horses movements. Both horse and rider have to be attuned to enjoy the experience. This type of riding, let me tell you, is the exception and not the rule. Only a tiny fraction of people who ride horses actually take the time to understand and apply these principles. That's because it is not easy to do and takes a lifetime to perfect. For a young teen, as you might imagine, my patience with the process was sometimes less than ideal.

I soon got an opportunity to working for a wealthy family who owned an estate of epic proportions. They owned their own polo field complete with professional polo players who came to the farm during the season, a huge mansion, full time grounds maintenance crew, barns and arenas dedicated to show jumpers, polo ponies, and fox hunters. I don't know precisely how much land they owned, but the property was so beautiful I felt privileged simply being there. I was fortunate enough to get paid (a very meager salary) to train and care for the fox hunters. There were three of us and it was a grueling job working for quite possibly the most difficult, man hating, terror of a woman I have ever encountered, but the job was so incredible to me at the time, I just put up with it. The barn was amazing, the horses were these huge imported warm bloods and thoroughbreds, and I got to tack and ride them everyday. We would mount one horse and "pony" the others on either side all while going cross country or often times just doing trot sets for 30-45 minutes. We had some close calls but I never came off a horse in a year of riding 2 sets a day. Riding and tacking up that much can teach you a lot - things became second nature.

About this same time I also had the good fortune of spending time with some very good riders including Kitty Turner of South Winds Farm (advanced certified trainer), Steven Bradley (former Olympic rider) and others some of whom taught me a great deal. My point in all of this is something that was once a pretty big part of my life, one day, suddenly wasn't. I eventually got a real job and had to sell Sky. He went to a great home and I've not owned a horse since. Life and priorities changed but I still think about horses from time to time. I think back with great fondness of some of the extraordinary venues I was able to see and experience. Now that I have children of my own, my wife occasionally reminds me how much she loves horses and that she wants the girls to learn to ride. I, on the other hand, know that for me this requires a huge commitment and while it is something I would like, I am not sure where or when to even begin. I'll tell you this, I still own a Stubben saddle tucked away in storage somewhere. I've just never quite managed to bring myself to part with it.

And now you know a little something else about me you'd probably never believe otherwise...

French Style Chicken Thigh and Oregon Pinot Noir

2011-05-15T18:33:00.005-05:00

If you've ever read this blog, you know I'm a fan of chicken thighs. Braised, roasted, grilled...doesn't really matter. They're dirt cheap, easy to prepare, and absolutely delicious.

The problem is, until you learn the secret of cooking these little jewels, they will taste fatty, possibly a little chewy, and wouldn't be a meal you'd actually look forward to, much less consider serving to guests. But with a little proper seasoning, then searing to golden brown in a little EVOO, and then finished by roasting on 400 until virtually all traces of fat are gone (about 30-35 minutes) and the only thing that remains of the otherwise humble chicken thigh is truly a thing of beauty: a lean, juicy piece of meat with a crispy, flavorful golden crust. And let me just tell you, I'd proudly serve this to any guest. Exposing the bone, just so you know, is actually of little consequence but it does make the presentation much nicer and the thigh considerably easier to eat.

On a related note, I've been exploring wines from small scale vineyards producing high quality wines at a reasonable price. Cherry Hill Winery is one such example. They're relatively new to the scene and are located about an hour south of Portland in Oregon's Willamette Valley. The winery is about 90 acres and as you might expect, they produce a great little Pinot Noir. They also produce Pinot Gris, Poverty Road, and a Pinot Noir Dry Rosé, Vanda. Check it out if you're a fan of Oregan Pinot. Scale of 1-10 with 10 being best, I'd say this wine is about an 8 at the $20-25 price point.

Small Space Gardening - Update

2011-05-15T12:51:00.002-05:00

Spring Lettuce (click here to see how much it's grown)

Heirloom variety tomatoes - determinates are perfect for small space gardening

Homegrown lettuce is truly the gift that keeps on giving. I've thinned several gallon sized containers from the lettuce pictured above over the last few weeks by cutting the large outer leaves and allowing the smaller ones room to grow - now you can't even tell we've pruned any. The texture and flavor of homegrown lettuce is incomparable to that of anything store bought (organic or not).

Besides some herbs and lettuce, I've also started some organic heirloom variety tomatoes which are determinates. This is key because most tomato varieties are indeterminate, which means they basically don't stop growing until they are ready to die. I don't have space for that. However, these determinate varieties will grow to a certain height (usually about 3-4 ft) and then they don't get any taller - perfect for a small space garden like the patio my family is confined to for the time being.

Trust me, no matter how small the space you have is, chances are you can grow your own herbs and some basic vegetables with very little challenge. Start with good soil, ensure you have good drainage, then water on a schedule and you'll be all set.

Blood Knot Magazine Blue Collar Issue

2011-05-02T20:57:00.000-05:00

Out now...check it out!!

Modern Thinker's Creed - Steve Turner

2011-05-01T14:12:00.001-05:00

"Creed" - Steve Turner
A satirical poem on the modern mind

We believe in Marxfreudanddarwin.
We believe everything is OK
as long as you don't hurt anyone,
to the best of your definition of hurt,
and to the best of your knowledge.

We believe in sex before, during,
and after marriage.
We believe in the therapy of sin.
We believe that adultery is fun.
We believe that sodomy's OK.
We believe that taboos are taboo.

We believe that everything's getting better
despite evidence to the contrary.
The evidence must be investigated.
You can prove anything with evidence.

We believe there's something in horoscopes,
UFO's, and bent spoons;
Jesus was a good man just like Buddha
Mohammed and Ourselves.
He was a good moral teacher although we think
his good morals were bad.

We believe that all religions are basically the same,
at least the one that we read was.
They all believe in love and goodness.
They only differ on matters of
creation, sin, heaven, hell, God, and salvation.

We believe that after death comes The Nothing
because when you ask the dead what happens
they say Nothing.
If death is not the end, if the dead have lied,
then it's compulsory heaven for all
excepting perhaps Hitler, Stalin, and Genghis Khan.

We believe in Masters and Johnson.
What's selected is average.
What's average is normal.
What's normal is good.

We believe in total disarmament.
We believe there are direct links between
warfare and bloodshed.
Americans should beat their guns into tractors
and the Russians would be sure to follow.

We believe that man is essentially good.
It's only his behaviour that lets him down.
This is the fault of society.
Society is the fault of conditions.
Conditions are the fault of society.

We believe that each man must find the truth
that is right for him.
Reality will adapt accordingly.
The universe will readjust. History will alter.
We believe that there is no absolute truth
excepting the truth that there is no absolute truth.

We believe in the rejection of creeds.

Postscript - If chance be the father of all flesh, then disaster is his rainbow in the sky. And when you hear, "State of emergency, sniper kills ten, troops on a rampage, youths go looting, bomb blasts school," it is but the sound of man worshipping his maker.

Local Park Bassin'

2011-04-30T17:25:00.001-05:00

Small local parks with watershed lakes can offer a quick fix for fly fisherman.

First off, they're often overlooked by serious anglers who might ask, "Are there even any fish in that pond?" The answer is yes, they're in there but they get an enormous amount of pressure from bait fisherman who will keep just about anything regardless of size. The fish also have to contend with park ducks and geese. Because there is no management, these ponds end up overrun with small bream and crappie. But fly fisherman armed with small topwater bugs, wooly buggers, and weighted nymphs can score easily. These fish don't see a fly very often, if ever, so don't overlook the local park next time you want to wet a line but don't have much time.

Fire on the Mountain

2011-04-26T20:29:00.005-05:00

The Boys in the Woods (aka BITW) took a little overnight pilgrimage back to our old camp grounds deep in the hills of Talladega, Alabama to unplug and unwind. Up here, there's no cell phone reception, no electricity, no running water, no streets, and no stress for miles. We shoot guns, we eat meat, and tell a lot of funny stories. It's good times.

RC Cola was first developed in Columbus, GA (my hometown) back in 1905 and is known as the cola of choice for real Southern folks (not rednecks - I think they drink Mountain Dew). Little known fact, Columbus is the same town where a man named John Pemberton first developed the formula for a drink that would later be called Coca Cola.

View from the campsite...used to be able to see the foothills of the Appalachian but it's grown up some.

My friend of 29 years and neighbor since childhood, Larry "Tad" Bailey.

My friend of 29 years and best man, Jason "Dirty" Duncan. I laugh about him being a "Dirty" cop.

Childhood friend since I can remember and outdoorsman extraordinaire, Shannon Litton.

That's a WWII 7.62 mauser (complete with bayonet) firing full metal jacket rounds.

That, my friend, is a 16oz hand cut fillet crusted in black pepper and kosher salt then seared over hot coals in a cast iron skillet that was passed down by my great aunt.

Spiders. Yes, there are lot's of them in the woods, Sissy.

The BITW...order from shortest to tallest is purely coincidental.

Fire on the Mountain.

Casting Lines with Dad

2011-04-25T20:47:00.000-05:00

While visiting family and friends back home in Georgia over Easter weekend, I got to take my dad fly fishing. It was great to get away, just the two of us, and spend some time on the water. Dad's never really done much fly fishing, so I took a chance and told him to leave the conventional tackle behind. Upon arrival at the lake, we spent the first 30 minutes or so getting his cast in order and then we pushed off in my 12ft jon boat. It was a beautiful day, the conditions were ideal, and the fish were cooperative.

We probably caught 20 or so fish in about two hours between us but more importantly, we were spending quality time and relaxing as family. Dad caught some really huge bream and we ended up staying out past dinner time trying to close out the day with one more fish each (which we both heard about later but it was totally worth it). I think Dad really enjoyed himself and I was excited to see him picking up the sport I'm so passionate about. Looking forward to another adventure soon.

Nautilus Reels - Help Japan

2011-04-13T20:39:00.001-05:00

Once again Nautilus Reels is thinking about more than just custom engraving and aircraft grade aluminum. They’re out to help their fellow man and for that, I'll post a link.

Nautilus is taking action to help the people of Japan by auctioning off five gift certificates starting April 6th on eBay, each redeemable for a fully customized NV reel up to a $1000 retail value. 100% of the proceeds will go to the Red Cross to help the people of Japan.

In addition, the highest bidder of the most expensive certificate sold will have the option of having the frame and spool of his/ her reel plated in 24K gold, a $2,500 value, at no additional charge. For more information on how you can participate, click on the image above.

Small Space Gardening - Spring Lettuce

2011-04-12T18:53:00.000-05:00

It's been a minute since I posted anything on gardening....mostly because I'm trying to sell a house back in Alabama, so at present, I don't have a yard to grow things in. What I do have is patio space and planter boxes, so as a self proclaimed renaissance man, I ~~can~~ will make this work.

First order of business was to plant some easy to grow (organic) lettuce varieties. I went with Black Seeded Simpson (Amber likes the frilly light leaf lettuce), Romaine, and Butter Crunch. These varieties are extremely easy to grow and like all lettuce, they crave water and sun. I mixed them and planted them tight. So far so good and in about 30 days, we'll be enjoying home grown salad lightly dressed with homemade dressings. Yum.

James River Fly Fishing Report 4/11/11

2011-04-11T20:11:00.001-05:00

Today was another successful day of fly fishing the shad run on the James River just below the falls at the 14th Street bridge in downtown Richmond. It was a summer like day with temps in the upper 80's. It was also a bit windy but that's not much of a problem when casting a 300gr depth charge fly line.

These shad are a blast to catch on the fly. Their wide bodies, vibrancy, and the strong current all result in a nice bend even in an 8wt rod. I think I've dialed in the trick to catching them. I probably got a strike on nearly every cast and hooked up frequently. I used a flat 20lb leader about 5-6ft with a short 12lb fluoro tippet. I got downtown around 4:30pm and fished just upstream of the bridge the entire time. I fished hand tied weighted streamer patterns in the size 6-4 range. I lost several flies from fishing just off the bottom, but that's to be expected. The river has a fair amount of trash to get hung up on, which is annoying but also expected.

Lot's of gizzards today and a few hickory. These fish aren't what I would call precise feeders. They flash quickly at the fly and turn back toward the bottom. Because of this, I foul hook them pretty frequently. Lucky for the fish, I use barbless hooks and all the fish I've caught have been released in good health. The only thing I haven't tried is using small silver or gold spoon flies. I think they'll really tear up a spoon fly.

Still waiting on the stripers. They're there, I know, but looking forward to when they show up in big numbers so I can experience the epitome of urban fly fishing. When they do show, you can bet you'll be seeing pics here. Having fun.

Shad Run: James River Fly Fishing Report

2011-04-08T21:19:00.004-05:00

Hickory Shad (18 inches - fish of the day)

Gizzard Shad (14 incher)

I headed down to the James River today just below the 14th Street/ Mayo bridge to get my first taste of the annual shad/ striper run I've been hearing so much about. I've lived in Richmond only about 7 months, so I've been itching for the Spring season. Of course, by comparison, shad sounds like a pretty lame fish to target since they are just overgrown bait, however stripers seem to me another matter entirely. I decided that where ever you find a lot of bait there's bound to be hungry fish close by.

The large rocks lining the shore of the river were quite crowded (as I'd been warned they would be) with older guys tossing sabiki rigs and the like on spinning tackle. I walked down within sight without my gear, not having ever scouted the area before, to investigate the scene and see if there was any action. Within moments, a few shad were landed close by and more rods could be seen bent over and bouncing further down the bank. Prospects looked pretty good. Boaters and kayakers could be seen farther downstream anchored off the bridge pilings and I immediately decided that must be where the striper action was. I headed back for my gear.

I have to say I've confirmed most of my suspiscions since moving here about how little most folks know about fly fishing: namely the widely held misunderstanding that fly fishings only application is to trout, dry flies, light weight rods, false casting, and floating lines. It probably shouldn't, but this just amazes me. So as you can imagine, I got a few smug looks when I showed up carrying two of the long rods. I just eased down to an open space and cracked opened my case of hand tied weighted streamer patterns and strung my 8wt rod with the full sink shooting taper line. After locating a good platform rock, I launched a cast a good 20ft further out than any of the other guys who were now watching intently as they cranked away. I began stripping after allowing the line to reach what seemed like a good depth in the current and within moments, I hooked up. I could tell this was not what my onlookers expected and that, I must admit, was in itself quite satisfying. But mostly I was just thrilled to have a fish on the end of my line and a good tug...something I've missed a great deal.

It was a shad - a beast of a shad in fact. I seriously had no idea these things got so big and in the current they gave a really surprising pull. Even better, they're pretty darn easy to catch and that my friends makes for an enjoyable afternoon. So while the stripers were absent ( I'll be taking my kayak back down soon to see about locating them) I was distracted enough so as not to miss them too much. Meanwhile the spin casters began to crowd my spot after watching me bringing one fish after another to shore.

I was content with the success of the day and so I called it quits. I'll be back soon - with my kayak in tow.

Blood Knot Magazine - Abel Nippers

2011-04-05T14:01:00.000-05:00

Glorified nail clippers or cutting edge?

My Little Girl Tells About Fly She Helped Tie

2011-04-02T15:54:00.000-05:00

That's my angel and a future fly gal if there ever was one. Look out Rosenbauer...

Post Something to Blood Knot Magazine

2011-04-01T18:42:00.001-05:00

How's that for grassroots? That's right...all you fly guys and gals can post your unsolicited, unfiltered, and unbridled opinions, stories, and photos directly to the home page of Blood Knot Magazine. Click the image above to fill out our simple posting form - it's that easy.

Shark for Dinner

2011-03-25T19:01:00.001-05:00

Shark is different and tasty. It's also low in fat, high in protien, and has a texture similar to Tuna or Swordfish but costs about half the price. I like to sear shark and finish it by broiling until medium/ medium rare inside but golden outside. Shark has a mild flavor and so sauces or other toppings work well. In this case, I topped with a sweet and spicy homemade salsa.

Shark is a good source of niacin, vitamins B6 and B12, phosphorus, and a very good source of selenium. Be advised, some shark is not harvested in a sustainable manner so be conscious of what you buy from the market. Shark may also contain amounts of methylmercury in excess of the FDA's recommended limit for moms, moms-to-be, and young children, so limit your intake. That said, it's worth a try when you find it.

Blackberry Tart with Whipped Cream

2011-03-13T20:28:00.000-05:00

These are made with store bought puff pastry (sorry...I have my limitations). Blackberrys, sugar, corn starch, and a bit of lemon zest make the filling. Egg wash on top with a dash of raw sugar. Homemade whipped cream and it's hmmm good. Easy desert or breakfast pastry.

Here's my proof that they're worth a try:

Springtime Entertainment - on the Cheap

2011-03-11T16:10:00.000-06:00

Simple springtime entertainment.

I make it a goal to find a way to get the kids outside, even for a short while, every day. Sidewalk chalk, finding rocks, chasing grass hoppers, going for a walk, or flying a kite. When it's too cold in the winter, it means just going for a ride in the car some place. The point is, kids need a little sunlight and a change of scenery for healthy stimulation.

You can get a good kite for $10-15 or a cheap one for about $3.

Spam Bloggers Annoy Me

2011-03-08T22:11:00.003-06:00

Blogs with original content are better. They aren't necessarily ranked among the most popular or the most followed. Now you might say that for me to say, "original content is better" is stating an undisputed fact - a point so painfully obvious, it's hardly worth making. But then I would challenge you to take a little stroll around the blogosphere. And while you're at it - take note.  Original content doesn't make up the vast majority of the posts I see. So I'm calling out the billboard bloggers or spam bloggers (as I've decided to call them) because I'm getting annoyed.

Yes, I understand the underlying motivation behind reposting content. Irroniously the idea is driving more traffic, easier to post more frequently, get higher search engine rankings, blah, blah, blah...that's hardly the point. It's lazy and it baffles me how many blogs thrive on little to no original content.

Each of the 50 million bloggers out there are motivated to blog for a reason. Some want an open microphone - a voice and a platform. Others like to use it as an outlet for sharing their writing, photography or art, others want to be popular, be seen, or just get noticed. I think some just want an online entourage. I mean, that's what I'm after......

So why do I blog? The truth is blogging was laughable to me not so long ago. The very notion seemed entirely lame, self absorbed, and like a complete waste of time. So needless to say, I came into blogging with every ounce of skepticism a person could muster.  But...I decided on a total whim to give it a try. And then I just kept doing it - one original post at a time. Blogging became a way to share a part of myself with the world.   I had no idea what I was going to call the blog or what I would write about because it seemed like there were so many things to share. How could I pick just one interest? After all, this was a blog for sharing and life is much too rich for a singular focus.  So I just decided to write about anything I thought was worth sharing.  I write about cooking, fly fishing, the Christian faith, sailing, gardening, politics, books I read, and so on.  I do this so that if anyone does stumble upon my little corner of the net, they might leave with some information, a challenge, encouragement, motivation to try something new, spiritually uplifted, etc.

So as I climb down from my tower of high ideals, the point is I think we should strive to share more original content. The posts you find on SRM are my own photography, my own writing, and the product of time I like to pretend is well spent.  So while you may find it disappointing that I don't monotonously re-post the fun loving content readily found on fifty other blogs, it doesn't bother me one bit.  This is why I don't post five times a day or even five days a week. I post when I have something to say and I post about things I think are worth saying. On the extremely rare occasion I do re-post something, it is generally removed within a weeks time because, while it may be worth sharing, it's not my work.

This is my blog. If you want to read a bunch of spam (even entertaining spam), there are thousands of other blogs where you'll easily be able to get your fix. Just think of it kinda like watching cyber re-runs. If you're a spam blogger, do yourself some good and repost this little rant. It'll be medicinal for you and you probably can't resist doing it anyway.

Homemade Tomato Sauce

2011-03-06T13:52:00.003-06:00

Here is my recipe for a delicious and extremely versatile tomato sauce. I dedicate this post to my cousin, Brooks:

Ingredients:

- 2X Large Cans of Whole San Marzano Tomatoes
- 1/2 Tube of Sun Dried Tomato Paste or Double Concentrated Tomato Paste
- 1 Small Can Organic Tomato Paste
- 1/2 Cup Diced White Onion
- 1/4 Cup Red Wine (medium to full bodied reds like Cab Sav, Shiraz, Zinfandel, etc.)
- 2 Cloves of Garlic halved and thinly sliced (be sure to remove any green shoots from the middle of the garlic clove as it imparts bitterness and heat)
- 4 Tbsp of Extra Virgin Olive Oil (EVOO)
- 2 Tbsp of Butter
- Fresh Basil, Oregano, or your preferred combination of herbs
- Kosher Salt/ Fresh Ground Black Pepper

Preparation:

Tomatoes should be de-seeded using tomato seeder, tammis, or a hand sifter and then the juice and tomato pieces should be pulsed only for a few moments in a food processor to form the desired consistency. It should not be pureed into a homogenized, perfectly smooth sauce. You can buy crushed tomatoes if you don't have the time or patience but this is a trade-off.

Directions:

Heat a stainless 3 or 4 quart sauce pan over medium low heat. Once brought to temperature, add 2-4 Tablespoons of EVOO to lightly coat the bottom of the pan. Add diced onions and a pinch of salt. Once the onions soften a bit (2-3 minutes) add the sliced garlic. Note: Never allow the onions or garlic to begin to take on color or caramelize as this will impart bitterness to the sauce.

Once the onions and garlic have softened a bit, add tomato paste and allow it to sweat and form a brown fond or bits on the bottom of the pan. Next, deglaze the pan with a splash of the red wine. This will also add another dimension of flavor. Now add the prepared tomato to the sauce pan, add a good dash of salt, and bring to a simmer over medium heat. Once the pot reaches a slow simmer, reduce to low heat. The sauce should not be covered during cooking.

As the sauce simmers, the tomato solids will begin to settle out and the liquid will rise to the top. Stir occationally and continue cooking for about 30-45 minutes. You will have to be more attentive as you will need to stir more frequently as the sauce approaches the end of cooking. Once the sauce is finished, remove from heat and add S/P to taste as well as fresh basil (torn please), oregano, or other desired herbs in a modest amount. Herbs should be added at the end of cooking to avoid imparting bitterness and to preserve their bright color. You may stir in a few knobs of butter (or a Tbsp EVOO) at the end to add sheen and richness.

Menhaden Fly Patterns (Weedless)

2011-03-05T14:16:00.000-06:00

Which one is not like the others? I think I need to move my "dots" forward...

Bunker Fly Patterns and New Gear

2011-03-03T18:40:00.000-06:00

Getting ready for some saltwater action as spring approaches on the Mid-Atlantic Coast. I also procured a new Large Arbor Battenkill Big Game Reel for my 10wt. Can't wait to test out the depth charger fly line.

Roasted Chicken Thigh with Wild Mushroom and Asparagus Risotto

2011-03-02T20:37:00.002-06:00

Here's a tribute to the otherwise boring and humble chicken thigh. The thighs are seasoned, seared until golden, then roasted so the skin stays crispy while the inside remains tender and juicy. Drizzle with a simple mushroom, wine, stock, and butter sauce then partner with a complimentary wild mushroom and asparagus risotto. Dinner is served.

Blood Knot Magazine - The Wet Issue #5

2011-03-02T07:28:00.000-06:00

The fifth issue of Blood Knot Magazine is out now, "The Wet Issue". Blood Knot Magazine is packed with close to the bone stories and articles by anglers and industry experts around the globe, not to mention killer photos, real gear reviews, and much more. Subscribe for free today and share the love.

Think you've got something better to say? Contribute and prove it.

Visit to Colonial Williamsburg

2011-02-22T19:31:00.001-06:00

I'm just impressed they scored http://www.history.org/ as their domain name...

Questionable trousers but they sounded awesome

Artistic suggestions on how to display your arsenal

Those are pistols above the door...sweetness

I want one for real

I'd never heard of a .98 calibur musket...they said it was used as an artillery piece

This is just one of the many walls in the "magazine"

A little perspective on colonial modesty

Waterworks Lamson ULA Force Saltwater/ Spey Reel Review

2011-02-07T23:17:00.000-06:00

http://bloodknot.net/2011/02/waterworksulaforce/

Here is a link to my review of this high-octane reel from Waterworks Lamson at Blood Knot Magazine

Salad Dressing Basics

2011-01-31T19:00:00.000-06:00

Delicious and healthy homemade salad dressings like the one above are fun, easy, and inexpensive to make. The combinations are endless and the benefit to making them at home is that you can control the ingredients. No preservatives or other mystery ingredients. So, whether it's a light vinaigrette or a rich Caesar, chances are you have most of the ingredients to get started.

To begin with, the difference between a salad dressing and a vinaigrette is simply that one is a stable emulsion (dressing) while the other is unstable (vinaigrette). A stable emulsion is accomplished simply by adding a protein, such as cream or egg yolk.

The simplest vinaigrette's, are made with an oil as the base, an acid as the accent (vinegar or citrus juice), and a dash of salt to bring out the flavor of both. Oil is usually 3 parts to 1 part acid. This can be modified to your preference. The most common oil is by far olive oil. Other common oils for vinaigrette's include canola, grapeseed, safflower, walnut, etc. More pungent oils like sesame oil or even olive oil can be diluted with a

lighter oil so that the flavor is not overpowering with lighter acidic choices.

The choice of an acid should compliment the strength and flavor of the oil. This means lemon juice or white wine vinegar with a lighter oil, whereas a red wine vinegar or balsamic with a bolder oil. Choice of oil and acid combination should also be based on the profile of the vegetables they will be served with. For example, a delicate Simpson Seed Lettuce would be overpowered and become visually unappealing if dressed with a bold/ dark balsamic vinaigrette. However, the same dressing over Arugula would be perfect.

The easiest way to incorporate the ingredients of a vinaigrette is in a jar. From there, the variations are pretty much endless. I commonly add either honey or sugar to help balance out the flavor of the acid, as well as some kind of onion, garlic, or fresh herbs. Please DO NOT overdo it with these additional ingredients. Vinaigrette's should be simple, otherwise the star of the show, the base oil, will be lost.

To turn a vinaigrette into a dressing or stable emulsion, you can whisk in an egg yolk or heavy cream. This also adds texture and an additional element of flavor. Again, the combinations here are virtually endless. Keep in mind, if you follow these steps, a recipe is not needed, but the first few times you may decide to use a recipe to get the hang of it. Experiment and enjoy.

Best French Onion Soup Recipe

2011-01-30T16:27:00.002-06:00

I think one of the many reasons I love the fall and winter is because I love the food. There is just something about the smell of an oak fire being stoked up in the chimney. I love when the morning air is cold and crisp. It just makes you want to go grab a cinnamon scented Glade Plug-In and sniff that bad boy.

French onion soup is a classic. It is easily among the top five all time greatest soups. It is simple, delicious, and...delicious. It basically consists of beef stock, caramelized onions, cheese, bread, and some basic seasonings. Doesn't get much easier. I swear to you - I think I could eat this soup every day and I'm not even super crazy about eating onions, so you know it's good.

If you want the detailed recipe, you may read on but I must warn that if you do, your laptop may spontaneously combust because this recipe is smokin' hot. Okay, then...you're a brave soul. Just know, I gave you fair warning:

Recipe:

- 1 Large White Onion
- 3 to 4 Cups of Beef Stock (do not use broth or for God sake don't put a boullion cube in there..it is not the same thing)
- 3 Tbsp Cream Sherry (optional but I think it adds a huge depth of flavor which I don't do without)
- High Quality Swiss Cheese (shaved or sliced at home)
- Salt/Pepper
- 2-3 Tbsp Unsalted Butter
- 2 Tbsp of Flour
- Fresh Thyme
- Baggett

Chop onion into large slices. Go ahead, you’re a big boy now. Now place beef stock in a 2-3qt sauce pan and warm on medium low. Also take the sourdough baggett, cut it up, and toast it very well. It should be pretty hard but not quite as dry as a crouton.

Now, heat a sauté pan over medium and drop in onions once the pan is heated. Dash onions with bit of salt to draw out moisture in the pan. Once the onions begin to caramelize, begin turning but not continuously. As the onions start to get some color, begin adding small amounts of butter to deglaze the pan and add more color and flavor. Allow the onions to caramelize slowly and don't rush by turning up the heat.

Once the onions are tender and completely soft, add the recommended amount of butter in the recipe along with the flour. Stir to form a roux. Once the butter and flour have started to take on a light brown color (this will happen quickly), add the cream sherry, if you plan to use it, and deglaze the pan. Next begin adding hot stock 1 cup at a time and stir. Once the stock begins to simmer, continue by stirring until it thickens then add more stock until all the stock is used. The soup should not be thick but it shouldn't be water thin either. Add salt, pepper, and herbs to your taste.

Once you're satisfied with the flavor try to contain yourself - avoid inhaling the soup directly from the sauté pan. Instead, preheat the oven to 375 degrees. Ladle the soup into oven safe bowls or ramekins and place on a baking sheet. Now place the bread on top of the soup. Cover the bread with slices of Swiss cheese. Place in the oven near the top and bake until the cheese is melted and beginning to brown. If you want this to happen quickly, you can place the oven on broil but you must be very attentive or you'll burn the cheese.

Remove soup from the oven and give it about 5 minutes or so to cool. The soup and bowls will be hotter than you can imagine and it takes forever to cool off, so be careful. Your tongue will thank you for blowing on each bite.

Pat the Aussie - A Memorial

2011-01-24T17:42:00.000-06:00

Oak Haven Farms American Patriot aka "Pat" (2003 - 2011)

Today was a sad day for me and my family. Our beloved family dog "Pat" had to be very unexpectedly put down today due to a mass found in his colon by the vet. I'll spare you any further detail.

Pat was a loving, sweet natured, loyal and protective red merle Australian Shepherd. He was very handsome as you can see and was the envy of every Aussie owner that ever saw him. He was born a show quality confirmation dog with excellent breeding and perfect hip certification. Pat was a young 8 years old and was still very spry and active. He was always a happy and playful dog who just loved to be around his family and get a scratch on the ear. He was loved and he will be missed. So long buddy...

Blood Knot Magazine Gear Review Teaser

2011-01-23T09:05:00.000-06:00

I've decided my new post as Gear Editor at Blood Knot Magazine is gonna be an ok gig...couldn't resist sharing this little teaser. More kick-butt gear reviews coming to an issue near you.

Baked Drumsticks and Tips On Plating

2011-01-22T20:30:00.002-06:00

Chicken drumsticks are cheap and they are tasty. That's a good combination. Even organic dark meat chicken is generally inexpensive. These drumsticks were marinated in homemade honey mustard with a little cayenne pepper and white wine vinegar then coated with panko bread crumbs and baked in the oven until golden. Simple and delicious. I served it with my favorite sweet potato risotto and fresh green beans.

Now just imagine the same items on the plate above spaced out and laying haphazardly on the plate. Imagine the shapes, colors, and textures all being similar. Boring. I recently finished the most recent cooking lesson from Rouxbe.com on plating, and while the notion seems like it would be common sense, I actually picked up on some things I'd never really taken into consideration about presenting the food I put so much effort into when I put it on the plate. Proper plating makes all the difference in how visually appealing and appetizing a dish will be. Thoughtful plating isn't time consuming and it's not OCD behavior, it just means thinking about the colors, shapes, textures, space, portions, and arrangement for a second. For example, odd numbers or items tend to be more appealing to the eye than even. As you can see, different shapes, textures, and colors on a plate keep the dish from looking and tasting dull and monotonous.

You can do it. For example, you can divide a round plate into thirds around the imaginary center. Then place a starch in the upper left section, a veggie in the upper right resting against the starch, then a meat in front of both facing the diner in the bottom section. Keep the portions even and no space between. Remember to use different shapes, colors, and textures. Don't crowd the plate with too much food. It's that easy, so give it a try.

Strawberry Sorbet Recipe

2011-01-19T21:36:00.000-06:00

Here is my twist on Strawberry Shortcake...except the strawberry in this instance is a spoon of homemade sorbet. Homemade sorbet, homemade whipped cream, and homemade pound cake. Different flavors and textures all coming together in harmony.

The sorbet was made with strawberries, 1 cup of simple syrup, a splash of fresh squeezed lemon juice, a bit of lemon zest, and a splash or two of Prosecco. Yes, it's just as delicious as it looks.

Winter Tying Exploits with CCG

2011-01-09T10:03:00.001-06:00

Polar Minnow with CCG Head

Surf Candy with CCG Soft Body

Deceiver with CCG Head

CCG Spoon Assortment

Albie Whore with CCG Soft Body

CCG Missy Bonefish

CCG Clouser/ Deceiver

Soft Body CCG/ Big Eyed Minnow Pattern

Plenty of time for the bench this time of year. Read my review of the Clear Cure Goo product line in the latest issue of Blood Knot Magazine Issue #4. Great tying material, cures crystal clear in seconds, many applications, tough as nails, great value. Get yours at http://www.clearcuregoo.com/.

Snow Day in Richmond

2011-01-08T21:26:00.001-06:00

Waking up to white powder on the ground never gets old, especially for a kid (or just a kid at heart). Thought I would share a few shots of some old fashioned fun just playing outside with the family. Simple things.

Delicious Lo Mein Recipe

2011-01-04T22:31:00.000-06:00

I thought I'd share this delicious Lo Mein recipe from our friends from Taiwan, Andrew and Nicole. It is supposed to be authentic but I have to be totally honest and say I could care less if it isn't. The fact is, it's so crazy good and healthy you're not going to care either. The foundational ingredients are quite basic and chances are you have most of them in the pantry already. If you like oriental food, you'll love this dish and it makes enough to feed an army. I like to serve it with egg rolls, but I am too lazy to make them myself - so sue me. The ones you can buy in the deli section at your local market are the best.

Recipe:

- 2-4 Tbsp of Canola Oil
- 1/2 Head of Cabbage Sliced/ Chopped Roughly
- 1 Box of Egg Spaghetti Noodles (use whole grain as a healthier option or if you really feel the need you can buy the lo mein noodles but this is what our friends use and they are very similar)
- 1 Cup Smoked Ham cubed - (I just cubed portions of a picnic ham). Substitute beef, chicken, shrimp, or whatever else you like.
- 1 Cup mixed Veggies - I used onion and carrots julienned manually. You could also use mushrooms, zucchini, peas, baby corn, snow peas, broccoli, bamboo shoots, green onion, watercress, or whatever else suits your fancy. This is a "left overs" meal. It doesn't need to be complicated.
- 3-5 Tbsp of Soy Sauce
- 1 Tbsp Unsalted Butter
- Salt to taste
- Pinch of Sugar

Directions:

Heat a large saute pan over medium heat. Add oil and saute any uncooked meat first. Remove and set meat aside. In the same pan, add prepared carrots or hardest veggies and saute. Next add onions about 3 minutes later with a dash of salt and begin to caramelize. Once onions begin to turn a very light brown, add remaining soft veggies including the cabbage. Dash of salt and begin tossing somewhat frequently (it will look like a lot of veggies but the cabbage wilts down quite a bit as it releases its moisture). Once cabbage is reduced in size by nearly half, add noodles and butter. Once butter melts and is well integrated, add meat back. Now season with soy sauce, toss, remove from heat, and serve.

Blood Knot Magazine Blogger Issue #4

2011-01-02T14:56:00.000-06:00

Blood Knot Magazine - Issue #4

I'm proud to announce the release of Issue #4 from Blood Knot Magazine. This latest issue is our 1st Annual "Blogger" Issue, featuring contributions from 25 well known blogs from the international fly fishing community. We hope you enjoy the read as much as we enjoyed putting it all together.

I'd like to give a personal shout out to Cyril at Le Mouching, Dave at Emeral Water Anglers, Andy at Small Fly Funk, Dylan at Skate the Fly, Jay at Colorado Fly Fishing Reports, Steve of Southern Drawl Kayak Fishing, Andy Zimmerman at Native Watercraft, and Brian at Clear Cure Goo. Of course, many thanks to all of our awesome contributors and the dedicated staff who helped pull off yet another great issue!

Traditional New Year's Meal (Southern Style)

2011-01-01T19:01:00.001-06:00

Ah yes, the traditional New Year's meal. For Southerners everywhere, this humble meal will consist of pork, greens, black eyed peas, and I would add that cornbread is a must. This meal is believed by some to ensure the coming year will be filled with luck (black eyed peas), money (greens), and good health (pork - yes, really). The black-eyed pea tradition of good luck dates back to Civil War times when Confederate troops were attacked by Sherman and the food was taken and fields burned except the black-eyed peas, which the Union soldiers fortuitously thought were only feed for the livestock and left them behind. The Confederate troops felt lucky to have those black-eyed peas to help them get through the war.

Wild Hogs Succomb to Lead Poisoning

2011-01-01T15:47:00.003-06:00

Michael and Marenna Cowley

My good friend Michael from Decatur, AL took his oldest daughter Marenna hunting a few days ago in the Bankhead National Forest WMA. After an uneventful morning, they decided to head back to the truck. As they made their way through the woods, they happened upon about twenty or so wild hogs bedded down.

Amazingly, the hogs were all bunched together and didn't hear their intruders!

Michael whispered to his daughter to be still and he took aim with his 30-06 at one of the pigs on the outside of the group. Bang!! With one shot, he downed two of them!!! The rest of the small herd leaped to their feet and shot off in different directions. A second group to the left also jumped up and ran off. Michael tried shooting at the pigs as they ran but was unable to get a kill shot. As the excitement settled, the larger pig which turned out to be the bye kill was still moving a bit - stunned from a hit to the head. Thinking this larger hog was nearly done for, Michael waited a bit and then unsheathed his knife to finish it off. He stood over the hog and then stabbed it in the neck to bleed it out. To his surprise the hog squealed, stood up, and started to run after him! Marenna ran off screaming and Michael made for his gun which was resting on a tree. The hog stopped short still dazed and Michael was able to fire a final shot to down the beast.

Since they were a good mile or so from the road, they field dressed the hogs and began the tiring job of dragging them to the truck. The smaller pig weighed about 60 lbs and the larger hog weighed close to 250 lbs. After calling in reinforcements, they were able to get back to the truck and off to the processor.

What a day and what a story.

Ben's Glossary of Sailing Terms

2010-12-31T22:35:00.009-06:00

Joshua Slocum's book, "Sailing Alone Around the World" was written around the turn of the century and is written in a vernacular that inspired me to compile a small glossary of nautical words and meanings. Some are useful and some not so much. If you haven't been "around the docks" of sailors you may find this both interesting and educational:

About - in sailing, this means to change tacks or direction, as in to "come about."
Ahoy! - originally it was a Viking battle cry but was later adopted when hailing to another vessel at sea. It's used mostly in the movies now days. Vessels don't need to hail to one another thanks to VHF radio.
Aft - yes, this is a complete word and it means near or toward the back of the vessel.
Astern - means directly behind the boat.
Avast - to stop or desist; hold fast. Now you know what it means when a local buccaneer says, "Avast me hearties!"
Ballast - heavy materials like iron, lead, steel, stone or even water placed in the bottom of the hold, to keep a vessel balanced and upright. To "freshen" ballast, is to shift it. Coarse gravel is called shingle ballast.
Bamboozle - this refers to the practice (popularized by the Spanish) of hoisting up false flags with the intent to deceive an enemy.
Batten - has two nautical meanings: 1) thin strips of wood or plastic inserted into pockets of a mainsail to keep it flat. 2) refers to a strip of wood used to secure a deck hatch in fowl weather, hence the old phrase "batten down the hatches."
Beam - has nothing to do with sunshine. It refers to the width of a boat and is an important stability factor. A boat is said to be "beamy" if she has a wide beam for her size. If something is "abeam" it is directly off to the side of the vessel.
Beating - to go near upwind alternating tacks, often against waves and current. I can tell you it feels like you're getting a beating if you're in a smaller boat. Sailboats cannot go directly upwind, so a boat that goes to windward must do so at an angle. If the boat is hauled too close to the direction of the wind, he is said to be pinching, a very inefficient use of wind and sails.
Bilge - the lowest part of the interior of the vessel often in the keel trunk or aft. A bilge pump is best located here to remove any water that boards the vessel and settles in the lowest part of the boat.
Binnacle - a pedestal or housing for instruments in front of a vessels helm. On modern vessels the helm or steering wheel is often integrated with the binnacle.
Berth - not to be confused with birth. The term has two nautical meanings: 1) a sleeping quarter or storage area. 2) A slip where a vessel is docked.
Block - is a pulley with sheaves used for controlling lines and running rigging, often gaining mechanical advantage.
Booby Hatch (Sliding Deck Hatch) - it really isn't called this anymore for obvious reasons but it refers to the hatch over the cabin over the companionway entrance.
Boom - not a sound from a 1960's batman tv show. This is a pole connected to a mast and running parallel to the deck aft. The only sound it makes is when it breaks, hits you in the head, or both.
Bow - pronounced like a "bough of holly" this refers to the front of the boat.
Bowsprit - often a slender wooden pole or narrow platform that extends from the bow of a sailboat so it can carry more sail. On modern vessels it also serves to keep the bow anchors clear of the sides of the boat.
Brightwork - used to refer to metal components on s boat that were shiny but it now refers to wood trim on a boat that has been varnished.
Bulkhead - a structural divider running perpendicular to the sides of the boat and fitting snugly along the sides and bottom of the hull and the underside of the deck. Used to give strength and rigidity to the hull.
Crib boards - wood boards cut to fit together when dropped into slats in order to cover and protect the companionway.
Dinghy - a small boat designed for taking the crew ashore or to be used as an emergency life raft.
Draft - not a type of beer. This is the depth measured vertically from the waterline to the deepest point on a vessel below the surface.
Fathom - not really used much these days, it was originally based on the distance between a mans fingertips with outstretched arms. It is a unit of length equal to 6ft in the imperial and the U.S. customary systems, used especially for measuring the depth of water.
Flogging - means your sails are taking a literal beating as the term implies as they flap in the wind wildly.
Fouled - in sports this is an illegal move that results in a penalty. In sailing it means the bottom of your boat has developed a nasty growth that creates a rough surface that is difficult to clean, often made up of barnacles and other organic growth.
Galley - the kitchen on a boat.
Gunwale - an older sailing term that refers to the sides along the edges of the deck of a boat.
Gyb (or Jibe) - means to tack going downwind
Hatch dog - little dogs that hide under hatches on deck...but not really. This is the modern day version of a hatch batten, which is used to keep a hatch closed in foul weather.
Head - this can refer to either the toilet or the top corner of a triangular sail.
Heave to - I'm not sure if the second is an official definition but I think there could be two meanings here: 1) a survival tactic where a sailboat tacks without uncleating the jib and the helm is turned hard over to steer the boat to windward. This tactic holds the boat steady against a rough wind and sea. 2) something that happens following the onset of sea sickness.
Helm - refers to the wheel or tiller that controls the rudder and steers the vessel.
Knots - a measure of speed that indicates the number of nautical miles traveled per hour.
League - is no longer an official unit of measurement anywhere, but it used to refer to the distance a horse or person could walk in an hour. Most often it was considered to be about 3 miles or 5.6 km when referring to the nautical mile.
Leech - a nasty invertebrate that sucks your blood. It's also the aft vertical edge of a triangular sail.
Luff - this is the forward most vertical edge of a triangular sail. It also means to allow the sail to flap in a controlled manner without trimming or hauling in as the boat turns to windward.
Mooring - a slip or dock where a boat is kept.
Nautical mile - corresponds to one minute of arc of latitude along any meridian or in laymans terms about 1.15 miles.
Poop deck - a raised deck platform off the stern of a vessel from which the helmsman and or coxswain would observe controls, provide direction to crew on deck, and watch for obstructions.
Pulpit - something a preacher stands behind or on a boat a railing around the bow.
Reef - means to shorten sails for greater control by securing it with ropes set along points above the true foot or base of the sail and lashing it to the boom or forestay, thereby shortening the luff.
Scuttlebutt - a water barrel with a hole cut into it so that sailors could reach in and dip out drinking water. The scuttlebutt was the place where the ship's gossip was exchanged.
Squall - a sharp, sudden increase in wind speed usually accompanied by weather like rain or snow.
Stern - the rear most end of a vessel.
Tack - a useful tool in keeping unwanted visitors off the deck of your boat. It also means to change directions. It also refers to the lower forward corner of a triangular sail.
Tell-Tales - small strips of yarn or light fabric attached along the edge or inside of a sail to help indicate if the sail is trimmed properly. If all the yarn is flying in the same direction, the sails are well trimmed.
Tiller - not used in a garden. The tiller is a wooden or carbon fiber handle attached to the head of the rudder and is used for steering rather than a wheel.
Traveller - is a bar or car track which has a block attached in order to control boom or sail trim.
Vang - also called a "martingale", it is used to exert downward force on the boom and thus control the shape of the sail.
Winch - a spool shaped metal device with internal gears used to pull in or raise large sails by hand or using a winch handle, providing a mechanical advantage.
Wind Chicken - a wind vane attached to the mast head that is used to show the direction of the wind at the elevation of the mast head.

Sailing in the Cold

2010-12-27T23:06:00.000-06:00

A cold and windy day sailing with my buddy Todd once again aboard his Coronado 25 on Lake Harding, GA. No motor = no problem.

Funniest Sayings & Happenings EVER (Part 1)

2010-12-24T09:53:00.001-06:00

My friends Peyton and Brad (brother and sister) once got into a healthy sibling argument over the authenticity of the element Manganese (Mn). Brad was certain it was an element on the periodic table. Peyton was convinced it was a people group. Ever since, when Brad is emphatic about something he knows is right, he shouts "MANGANESE!!" And you know you've been called to the mat. There is no higher appeal to truthfulness.

While stopping for an emergency restroom break on the outskirts of Bay County, FL on the way to Panama City, as I walk into the store I see some rough neck characters with no shirt and some questionable tattoo art. Suddenly I hear the clerk yell at one of them, "Hey Gator (guys nick-name), now you know you cain't bring 'at gun in here!" Time to go.

My friend Jason used to be a chain-smoker, but he was conscientious chain-smoker. Following the advise of ol' Smokey Bear, he used to place his cigarette butts in a water bottle in his truck to avoid starting a forest fire. One night...Jason was thirsty. He couldn't see very well so he mistook his fresh water bottle with about a six-month-old bottle of fermented cigarette butt water. Off came the cap and up went the bottle. Upon feeling a butt enter his mouth, Jason's eyes instantly bulged from their sockets and much spewing and gagging ensued.

My daughter Madelyn is a ham at the age of three. She gets it from Amber. Amber walks into her room one day which was a disaster. When Maddie saw the look on Amber's face, her response was "Mom, just look at this mess! You gonna clean this up??" Priceless. She also calls fruit snack "poot-snacks" and passing gas is called having "poo poo crackers."

As an early teen, my wife Amber went to MGM and went on the Alien ride. When she got home she was recounting her experience when she explained how the aliens dropped down from out of the ceiling and all their testicles (aka tentacles) popped out. Her sister-in-law Tammy just responded, "Wow, just imagine the look on all those people's faces..."

On another occasion in Panama City, some buddies and I decided to go crabbing for blue crabs. One of the guys asked where we were going and I said to find a few crabs. He thought I said to go find "fu-crabs." His response, what the heck are fu-crabs? Had to be there, but this is how the legend of the fu-crab began.

My sister and my mom were making buck-eyes for Christmas this year. About half way through, they decided to make a few for my Uncle "Bubba" using smooth peanut butter instead of crunchy since he always complains about it. To give a little context, my uncle (God bless him) is more than a little odd and he's always thought of himself as the "Italian Stallion" but he's closer in reality to My Little Pony. So my sister says (without fully appreciating it), "Mom, we're giving Bubba something he's always wanted...nutless balls."

Meet Captain Nemo

2010-12-21T21:00:00.001-06:00

Meet Captain Nemo. A $0.27 Comet Goldfish from PetsMart. Despite my predisposition against buying pets from big box stores, this fish was a Christmas present for my two girls. He is the first pet they have been responsible for naming and taking care of. I added the prefix "Captain" since it is only right for a guy who has his own boat. I treated Nemo with a hot salts bath to rid the surface of his body and gills of parasites common to store bought fish. You'll be glad to know he has been more vibrant and seems to be more healthy since this treatment. I think Nemo may actually survive beyond his average life expectancy of 6.5 days.

Pacific Seacraft 31 - My Ideal Cruiser and Thoughts on Live Aboard Sailing

2010-12-19T21:38:00.002-06:00

I am working in Corporate America at a top rated financial institution, making a good living by most standards, and I can afford more than I need (occasionally). I'm incredibly thankful for the provisions and blessings God has bestowed on my family and I. I like my job well enough, I like the town where we live, and I am generally content. I have a wife and two beautiful daughters who I love and who love me in return. And all the while I know, deep down, there is much more to life. As a Christian, I have a hard time believing it is God's intention that a man or woman spend 30-40% of their life away from those they love only to one day "retire"after becoming too feeble to live it.

Now I know this may sound like optimistic non-sense, but I think most of us go through life in a bit of daze. We live life aimlessly pouring all our God given talents and energy into things that ultimately have little or no eternal value. I realize we can technically serve God in nearly any capacity and we are called to live for Him daily no matter where we are, but I can't help but think the devil is lurking somewhere in that cop-out. I never read in any of Jesus teachings that we were to sell our lives out and give our best years serving mostly ourselves. Sure we can be a financial blessing to others but again, in doing so are you serving God or money? To come down from my soap box for a moment, the truth is the world can never be perfectly right for any of us in it's current state because the world is fallen. So while we can live the abundant life in Christ, a perfect life is not found in a particular geography or occupation. It cannot be bought or sold. It doesn't matter if you're on land or at sea. The perfect life is found only once we as Christians are at home in heaven. As Jesus said, "In this world you will have trouble. But take heart! I have overcome the world." I do think, however, that we can be wasteful with the time God has given us as we pursue the normal life and be bad stewards of our God given talents.

So I want to do something different. I want to be with my family. I want to know them and teach them. One day, my hope is to be able to go cruising and I'm actually in the process of launching a business that I'm optimistic will one day, in the not so distant future, make that dream a reality.

The response many have to the idea of live-aboard cruising is, "that is crazy talk, man...you want to go live on a boat??" This is mostly because they cannot fathom a life other than the one they live and are pursuing. So how about that life: you wake up, go to work, come home, eat dinner, veg out, go to work again - five or six days a week. Saturday you wake up with the kids and run errands or do something fun in the afternoon. Go to church on Sunday, eat lunch, have a lazy afternoon and then it starts over on Monday. The weekend comes and goes in a flash. Wife stays home, teaches, cleans, and does a thousand things but never gets caught up. You manage to pay your bills. Going fishing, seeing a movie, Chucky Cheeze, dinner out - these are highlights. You pay someone for alone time with your spouse on special occasions. You go on family vacations a few times a year to break up the routine/ monotony. You try to share Christ with others but you're so busy it's often tough to find the time or focus for intentional ministry. The kids go to school, practice for whatever, and to a friend's house. You have a mortgage, two cars, a few pets, and you manage to have a little fun spending time together when you can. You have two-four laptops, WiFi, TV, and a smart phone. Ironically, all of it makes us a little dumber. This goes on for about 30-40 years. Still think that life is so great?

Call me crazy all you want. I think there are other ways to live this life and make better use of the time God has given us. That's just my opinion - not saying it's for you. Now I admit that live aboard sailing sounds a little far fetched and possibly extreme if you didn't know much about it. I mean, don't you have to be some whacked out hippie lunatic to go live on a sailboat? No. Don't you have to basically "check-out" from life or become a ocean-bound hermit. No. Modern sailing means GPS, WiFi, AC, and other conveniences. Isn't it incredibly dangerous? No. You're statistically more likely to get hurt driving down the street. Can you actually live comfortably on a boat? Yes. But isn't it cramped? More than a 3000sqft house but then again the back yard is HUGE. What about money? Yes - you'll be needing some of that. It's kind of like if you had to pay for a house, cars, credit card, etc., etc, etc.

There are a thousand reasons I think it would be an unregrettable decision. You see contrary to just going with the flow and living an ordinary life, I'm ok with living life in a more modest home (yes that home, for a time, can be a boat) and to see the great big world that God has created with my family (once the girls are older, of course). I want my wife and I to have the freedom to go anywhere we want while we are young enough to enjoy it. We can meet new people all the time, share the love of Jesus regularly, and make unforgettable memories all while being together. I want to free myself from this 24/7 world of digital communication and the monotony and futility of a life lived serving the status quo that makes me feel like a robotic sheep. There is more to life than that. I used to say "I don't live to work, I work to live" but the math just doesn't add up. That's a pipe dream and something we say to fool ourselves.

After researching a lot of boats, and there are some good ones out there, I think my ideal live aboard cruiser would be the Pacific Seacraft 31 (see pictures above). The Island Packet 31 would also be nice. This boat would be adequate for Amber and I and we could have friends aboard if we wanted. The PS-31 is one of the best built, most sea worthy sailing vessels out there. Responsive steering, shoal draft of 4ft, lots of ballast, lots of beam and interior accommodation, and beautiful. The girls could even come along during the summers but we'd need a bigger boat if we tried to have the whole family living aboard. No, the plan is to do this once they are in college or soon after. We can acquire the boat earlier and cruise in the summers. We'd do mostly coastal cruising around the US and the Bahamas but perhaps one day a passage to Europe or the Philippines. Who knows. Anyhow, nothing wrong with having a dream, right? Afterward I think I'll buy a small farm and settle in close to the coast somewhere in North GA.

Native Watercraft Ultimate 12

2010-12-18T13:27:00.004-06:00

Thanks to the fine people (Andy and Becky) over at Legacy Paddlesports and the accomodation of Tom over at Appomattox River Co, my Ultimate 12 kayak arrived yesterday along with poling paddle. I also have to thank my wife for giving me permission to get it. Although I procured this boat in order to review it for the magazine, I can tell I will be able to enjoy the convenience and service of this little craft whenever I need to scratch the fly fishing "itch" for years to come. Unfortunately, it's colder than a well digger's butt up here in VA, so it may be a little while but the maiden voyage will be soon.

Ice Cream Made from Snow - "Snow Cream"

2010-12-16T18:36:00.003-06:00

I never heard of "Snow Cream" until a few days ago when my buddy Clayton down in TN said I had to try it. As a self proclaimed lover of all things food that are worth eating, I decided to give it a go.

"Snow Cream" is made by combining powdery snow, condensed milk, and vanilla extract. No, we didn't scrape it off the ground; we set a bowl out to catch it (although I'm pretty sure as long as you gathered just the top layer it would be totally okay to do that).

It only takes about a teaspoon of condensed milk for every cup of snow and only a drop or two of vanilla. Integrate with a fork, top it with something if you like, and dive in. It tastes just like good ol' vanilla ice cream because it basically is. The biggest difference is you don't have to wait for it to freeze! I'm pretty sure they eat this stuff every day at the North Pole.

Searing Fish in a Cast Iron Skillet

2010-12-06T18:51:00.002-06:00

People often ask for recipes when I post a picture of a dish. When I cook fish on any given week night, more often than not, I first stop on the way home at the local fish monger's and select a quality product, I then store it properly on a bed of ice (even on the short ride home), then portion and trim the fish to my liking, and season it just before cooking. The secret ingredients for seasoning are...wait for it...fine grain sea salt and fresh ground pepper................no, that's it. Sorry if that was melodramatic for you.

See, when cooking most things, technique is the key differentiator. For fish, I usually choose one of two fast cooking methods - searing or broiling. The choice between the two is usually determined by on how I intend to season the fish. If I am adding any "wet" ingredience to season before cooking then I broil. If the ingredients are dry or have been dried intentionally from the surface, then I sear. You can always add a sauce or glaze after employing either method.

The best thing about broiling or searing is either of these methods take only about 8-10 minutes per inch of thickness for perfectly cooked fish. You then test by feel, or if you're not used to this, the most reliable way to test for doneness is to insert a small metal skewer from the side through the center of the fillet, remove and place the skewer on your wrist quickly. If it is cold then the fish is not done. If it is warm, the fish is perfect and should be served immediately. If it is hot or burns - you've overcooked (ruined) the fish. And you've also got a burn to remind you not to do it again.

I can't stress enough that the technique is the key. Fish especially can go from undercooked to overcooked in a very small window of time (sometimes less than a minute or even seconds for thin fillets). To sear fish the way I've done this nice Salmon, grab an old cast iron skillet and place it over medium heat. Once the pan is warm when you hover it briefly with your hand, add a small amount of olive oil to the pan and lift and quickly rotate the pan to coat the bottom. The oil should shimer and just give off a small amount of smoke if it is at the right temperature. If it gives off a lot of smoke, you've over-heated the pan and you should remove it from the heat and reduce. Once the pan is at the right temperature, add the seasoned fish being sure the surface of the fish is dried all around with a paper towel. Now place the presentation side of fish down in the pan and be careful not to over crowd. DO NOT move the fish once placed in the pan. Patience is also key. Once the fish begins to turn a solid color around the edges white or lighter pink, as with salmon, lift one side to check for a golden brown color. Once golden (2-3 minutes) flip and repeat. If the fillet is thin, it will be done quickly and searing on a higher heat and fipping quickly so as not to overcook the inside will be important, but for thicker pieces you should simply place the fish on a greased pan and place in a broiler on 450 degrees for about 3-5 minutes to finish.

The salmon above was finished in the oven after giving it a squeeze of lemon and some fresh lemon zest over the top. For the sauce, I used sour cream (substituted for crème fraîche) with a dash of salt, pepper, fresh lemon juice, and a splash of heavy cream. Whisk, plate, and serve immediately. Better than any restaurant you and I are likely to be able to afford to dine at on a regular basis.

Sailing on Lake Harding

2010-11-28T12:57:00.001-06:00

Got a chance to spend some time on the lake back home this week while visiting for the holidays. My good friend Todd over at SailTrailers.com recently put his Coronado 25 in the water so we decided to meet up at the Chattahoochee Sailing Club and go out for a few hours. The wind was cooperative and the boat did great. Unfortunately, I realized too late I had been shooting this footage while my camera was not set to optimum video quality. Nonetheless, I think you can see we had a great time.

The Apple Doesn't Fall Far from the Tree

2010-11-21T17:57:00.002-06:00

My baby girl and I went fishing yesterday. It was just an easy afternoon - nothing serious - looking to wet a line and spend a little daddy daughter time while the weather is still nice. She was generally more interested in throwing rocks in the water, digging in the dirt, and finding flowers. And I'm fine with that because I don't want to pressure her to like fishing (after all she's only 3-years old).

If she develops a love for fishing, I want it to just be natural. She did help me strip in the fly line whenever I had a fish on, which let her get in on the action. She bragged to everyone around, including a squirrel, that she had caught a fish and I couldn't have been more pleased than if she had. It won't be long and my little princess will be tossing flies without Daddy's help.

Bouchon Restaurant Richmond, VA - Review

2010-11-21T14:12:00.002-06:00

Bouchon - the word is French for "cork" but it also traditionally refers to a type of restaurant found specifically in Lyon, France. Bouchon of Richmond is located in Shackoe Bottom off East Cary Street, this bistro is a great spot. The interior has an old town feel with original brick walls, large overhead lighting that looks like oversized lamp shades, tasteful modern art, and dark hardwood floors. It's white tablecloth dining with an easy feeling. The wait staff is on point, the menu is interesting, the portions surprisingly large, the wine list solid, and the food definitely above average. It has an easy, relaxing feel which is appropriate for the French food culture. The staff is down to earth and reassuring. They want you to know it's totally OK to take your time making selections and proceeding through courses. The food comes out piping hot and right on the heals of your previous course.

Right out of the gate, each person recieves a hot section of fresh baked french bread with unsalted butter shavings with all the signs of deliciousness. Crunchy golden crust outside, moist inside with large and small air pockets, and incredible flavor. Seriously the bread is some of the best I've had. It is almost impossible to stop eating and they keep bringing it. I love the fact that they aren't stingy with the stuff but the down side is you fill up on it. For an appetizer, we had the mini comte cheese ravioli with trouffle cream sauce. It's served in a mini cast iron pan and basically amounts to a high-end version of mac and cheese. This was amazing - perhaps the highlight of the meal for me, in fact. For the salad course, we had the baby arugala and the shaved fennel. Both great salads, but the arugala was the better of the two. For the main course, we both went with fish to pair up with the Sav Blanc. A classic: sauteed Trout with almond caper butter and haricots vert, as well as something a bit less common: roasted monk fish, wheat berry, and lemon herb sauce. Both dishes were executed well but didn't really blow our hair back. In retrospect, I would have ordered something else like the duck breast. For dessert, we had to try the "best in Richmond" creme brulee and a shot of the blueberry sorbet, which was topped with a little dabble of creme fraiche. These were both excellent choices. Hard to say if the brulee was "the best" because I haven't eaten at enough restaurants in Richmond to make such a pronouncement. I will say it ranked about 8 out of 10 compared to others I've eaten, which is a good score.

Overall, we had a wonderful meal with exceptional service and we will be going back to Bouchon again soon. So far, I'd say it's on my top three list of best places to eat in Richmond.

Navy Seal PT and the Combat Side Stroke - Week 7

2010-11-16T11:02:00.003-06:00

Obviously I do not carry an assault rifle when I go to the pool and I'm pretty sure if I attempted to swim with one, it would not go very well. That said, I did manage to take a significant step forward in the pool this week as I continue my training and work my way toward the entry levels of the PT regiment used by the Navy Seals during the six month long training course referred to as BUD/S (Basic Underwater Demolition/ Seals). This week I learned the Combat Side Stroke and what a difference it has made! While I definitely haven't perfected the technique, it has already made a huge difference in my ability to go the distance and duration in the water. This is a critical swimming stroke used by the military to allow soldiers to cover great distances with minimal physical exertion. If you exert too much effort, your muscles build up lactic acid, which kills endurance and will prove fatal in open water. I think every person who swims or boats should learn this side stroke. It could save your life.

Also, in totally unrelated news to Seals training, EVERYONE should learn the drown proofing technique. This technique teaches just about anyone how to survive in open water for extreme lengths of time without any floatation assistance. It is a simple technique you can practice in a swimming pool. Check it out at http://www.drownproofing.com/

For those who haven't read my recent posts, I've set a personal training goal of being able to complete the PT portion of the training required by the Navy Seals. Admittedly this is not equivalent or even close to being the same as becoming a Seal, but it should make me more physically adept than I've ever been or than most will ever be. Typically it takes a solid year of training to be ready to pass just the PFT (personal fitness test) for entry and you have to demonstrate this again on the very first day. A person must be able to complete and ideally exceed these standards:

500 yard swim - 9:00 minutes or less
Pushups - 100 in 2:00 minutes
Situps - 100 in 2:00 minutes
Pullups - 20+
1.5 mile run - 9:00 in boots and pants

Now I haven't put a time limit on reaching this standard because I'm not actually joining the Navy. I'm doing this for my health, as crazy as that may sound to you. My goal, at least for now, is to be at this level in a year from the time I started and I believe I am well on my way. At the onset, I was terribly out of shape but I am getting close to being able to complete the requirements of the first two weeks of PT training already. My one nemesis had been the pool, but I am convinced practice makes perfect. The Seal PT program is designed not only to develop a persons physical strength but also to build incredible cardiovascular endurance, which means becoming mentally and physically tough. What makes the training attractive to me is the fact that it is comprised (mainly) of exercises that do not actually require access to fancy machines, weights, or gear (although I do in fact have access to these things and employ them to help break up the monotony of the training a bit). Bottom line - I can train anywhere at any time which is key.

Here is a link for more information: Top 10 Things to Know for BUD/S

Preparing Fresh Striped Bass

2010-11-12T13:22:00.002-06:00

From this...

...to this!

After battling the cold, the wind, and the waves with some of my colleagues from work, I was able to bring home some nice striped bass from the mouth of the Potomac and the Chesapeake. Fish doesn't get any more fresh than this folks and there is no better way to get it than to get it yourself. For all you "fish huggers" out there, I'm sorry but I do catch and keep from time to time. When I do, I keep only what I will eat and nearly always what I can eat the same day. Fish like Striped Bass (Rock Fish) were created to be a food source (and a very healthy one) so if you have a problem with catching and keeping fish in the respectful and conscientious way I've just described, then I would respectfully suggest you keep your problems to yourself.

With truly fresh fish, the simplest preparation is best. I first prepared a simple lemon beurre blanc using 1/4 cup fresh lemon juice, 1/2 cup water, couple drops of white wine vinegar, and sliced shallots reduced at a simmer to 1/4 cup and then strained. Then add about 1/2 cup of heavy cream and two sticks of unsalted butter at room temperature and whisk to emulsify. Season with salt and white pepper to taste. Next, the fish were filleted, dried with a paper towel, then lightly seasoned on both sides with sea salt and white pepper. It was then seared in olive oil for about 2-3 minutes on either side on medium-high heat. Spoon warm sauce over fish and pair with homemade mashed potatoes, steamed asparagus, and a glass of Pinot Gris.

As I've explained before, if you don't have fresh line caught fish just laying around on ice, you should be careful to examine fish before you buy it in the market. I believe this is important for a number of reasons, not the least of which is the fact that fish is often expensive. Fish that is not fresh is also not tasty and many people who claim not to like fish have this feeling because they have not had fresh fish that has been properly prepared. When buying fish, you should use the following criteria: First, the appearance of the fish should be moist but not slimy or dry. The flesh should be firm not mushy and it should smell like the sea with no fishy or off-putting odor. Blood, if visible, should be bright and pinkish in color. Lastly, the flesh of white fish should have a pinkish tone (never grey) and dark fish such as salmon and tuna should be bright and deep in color. For whole fish, the eyes should look alive and clear, not pale or off colored (notice the picture of my fresh fish above). The gills should be bright pinkish-red and the fish should not have signs of mishandling or damage. If the fish does not meet these criteria, then it's not fresh and you should not buy it.

LY Baitfish Fly Pattern

2010-11-11T07:24:00.002-06:00

A guide once told me, "Ain't nothin' like the real thang, baby." Well, I know he's right about that but we can still fool a lot of fish using fly patterns like the one above. I've been tying up a number of simple variations aimed at imitating those oily little baitfish like bunker, LY, or small menhaden. These are a favorite meal for many saltwater species and they catch just about anything that swims.

In my experience, there is no better live bait than an LY free lined on the edge of a channel or bayou. They usually produce strikes within 10-20 seconds of hitting the water when you're on fish. If not, then chances are pretty good you aren't where the fish are. I'm hoping fly imitations like this one will produce fish, although it will be important to use a sinking line in deeper water.

The recipe for the simple fly above:

- Gamakatsu SL-12S in sizes 2 - 2/0
- White Enrico Puglisi EP Fibers tied in a sparse patch on top and bottom of shank then flared and trimmed to shape
- Flash of choice
- Sharpie Permanent Markers for custom color
- Holographic or Jurassic Decal Eyes
- Clear Cure Goo or Epoxy to secure head and eyes

Navy Seal Pre-Training - Week 5 & 6

2010-11-09T18:24:00.007-06:00

So here's a little news flash for anyone who has taken a cursory glance at the PT requirements for Navy Seal training and think they don't seem that difficult - you are sadly mistaken. Although it's a no-brainer that a program designed to develop what are arguably the most elite soldiers in the world would have to be crazy hard, it's easy to look at the requirements on paper and underestimate the challenge. The reason is because the program, in some ways, isn't anything uber fancy or complicated. Running, push-ups, sit-ups, pull-ups, dips, swimming, carrying a ruck - it doesn't really sound like that big of a deal. That is until you actually try it. Keep in mind there is a lot more to Seal training than PT, but these are the foundations of the PT program.

I've been doing this for about 5 weeks now. I've skipped two or three days and let me just tell you, I could tell on the days after I missed. The hardest part for me right now is getting over jumping into the cold water and swimming continuously for 20 minutes after having just run two miles in 16 minutes, then doing 4 sets of 6 pull ups, 4 sets of 15 push-ups, and 4 sets of 20 sit-ups. 20 minutes of non-stop swimming is freakin' hard. One thing I found out recently is that I was making it much too hard on myself. The following strokes are the ones used for training: Combat Swimmer Stroke, sidestroke, or breast stroke. This is very different from what I was attempting to do, which was just swimming on top of the water. So I'm working toward that goal. Meanwhile, you'll notice I'm not letting the "minimum" requirements hold me back. I do as much as I can regardless of what the regiment calls for. If you just try to do the minimum, you'll never cut it when the training gets harder. This basically means I do more reps than called for in as many exercises as possible. The only exception, for now of course, is the swimming.

For anyone who is interested, there are some great instructional videos on YouTube about Seal and other PT training. These videos explain the techniques necessary to enhance the effectiveness of your training. Stew Smith Swimming Video.

I'll post a monthly pic soon, but for now, just know I'm still at it. I've been in a bit of a lull with the cool weather setting in, but I'm trying to stay motivated. More to come next week.

Random things that are annoying…

2010-11-03T19:55:00.005-05:00

Being interrupted. If I’m speaking and someone interrupts to say something totally unrelated or of zero relevance to the topic at hand, it’s a slap in the face. Then to add to the insult, sometime later saying, “So, what was it you were saying again?” Oh, heck no. I’m not repeating myself and don’t start talking to me about NOTHING when I’m trying to listen or pay attention to something far more important. If you need to interrupt, have the decency to announce it by saying, “excuse me…”

Men with long fingernails. This is just disgusting. Nuff said.

Unreliability. If I tell someone I’m going to do something, I try my best to live up to my word, even if that means I deeply regret having made the commitment to begin with. Flakey people who look for any excuse to get out of a commitment really bother me. It’s just all around bad form.

Wet clothes. This is particularly applicable to wet socks while wearing shoes. It’s almost like torture for me. It’s one thing to get wet when it’s intentional; it’s something else to get wet and not be able to do anything about it.

Not answering the phone. People who seem incapable of keeping their cell phone 1) on their person 2) off silent and 3) charged. All of the above making them unreachable and unresponsive for long periods of time, but all the while you know they have this phone! This drives me insane.

Quotes by - Anonymous. I’m sorry but “Anonymous” never wrote anything. If the person who wrote that pithy little quote had any stones, he/she would have put their name on it. If they didn’t bother to claim it then I sure as heck don’t plan to either.

Chain restaurants. I’m not an anti-establishment guy and I’ll even admit there are a few decent chains out there. Like it or not, chain restaurants are somewhat unavoidable, however this doesn’t change the fact that I don’t like about 95% of them. Food that tastes of freezer burn and epitomizes every boring misrepresentation of food preparation is not enjoyable dining to me – especially when I’m paying an overpriced tab for something they think is jazzy because it’s got chipotle in the description.

Burnt popcorn smell. What normal person intentionally makes and then consumes burned popcorn? On top of being taste retarded, these people are also completely inconsiderate of everyone else who has to smell the putrid stench that lingers for an hour. Popcorn can be an iffy food item to begin with. Charring it in the office microwave that has a clear “popcorn” button is just really hard to get my head around.

Blood Knot Magazine Holiday Issue #3 - Volume 1

2010-10-31T20:19:00.005-05:00

Just in time for the holidays is the latest e-zine offering from Blood Knot Magazine's Holiday Issue #3 - Volume 1. This issue features some really great stuff including an insightful interview with April Vokey, a funny Letter to Santa, Casting for Recovery during October Breast Cancer Awareness Month, incredible photography by Mark Lance, tons of useful gear reviews, creative writing pieces, and much more! We're really proud of this latest issue and can't wait to get your feedback. Remember to subscribe for free to receive newly released issues via email. No spam, no solicitations, no nonsense - just free issues as they are released. Visit us at http://bloodknot.net/ and use the Subscribe section on the right side of the page.

If you are interested in contributing to Blood Knot Magazine, email us at info@bloodknot.net and be sure to read our contributor guidelines. Tight lines!

Southern Renaissance Man

The Miracle of Bread Making and Rouxbe Online Cooking School

Hark the Herald Angels Sing by Two Year Old

Arugula Salad with Heirloom Tomatoes

Gourmet Southern New Year's Day Meal

Catch Magazine Issue #20

Cuisine Culture TV Series

Tips for Buying and Selling Used Boats

Blood Knot Magazine - Off the Grid Issue

Butternut Squash Risotto and Risotto Technique

First Blood...A Story of Mishap

Meatballs with Marinara from Scratch

Classic Mac N Cheese

Skyline Drive in Shenandoah National Park

Early Signs of Fall

Pumpkin Patch 2011

Catch Magazine Issue #19

Stuffed Boneless Chicken Thighs

Pork Tenderloin with Orange Honey Shallot Sauce

Blood Knot Magazine Ezine Issue

Julia Child's Kitchen at the Smithsonian

Thyme Scented Au Gratin Potatoes

Washington D.C. in Pictures (Part II)

Washington D.C. in Pictures (Part I)

Fried Eggplant with Carbonara

Prayers of Great Americans

Garden Fresh Sauteed Okra

Braised Short Ribs with Grits

Seared Chilean Sea Bass with Risotto

Tomato and Brussels Sprout Risotto

Top Picks for Small Cruising Sailboats

Home for Sale in Decatur AL

Blood Knot Magazine - Throwback Issue

Sailing Alone Around the World

Misuse of Common Words and Phrases

Large Deceivers and CCG

Zucchini Mint Parmesan Frittata

The Mystery of Divine Personality

OBX Memorial Day Weekend - 2011

Horsemanship...A Recollection

French Style Chicken Thigh and Oregon Pinot Noir

Small Space Gardening - Update

Blood Knot Magazine Blue Collar Issue

Modern Thinker's Creed - Steve Turner

Local Park Bassin'

Fire on the Mountain

Casting Lines with Dad

Nautilus Reels - Help Japan

Small Space Gardening - Spring Lettuce

James River Fly Fishing Report 4/11/11

Shad Run: James River Fly Fishing Report

Blood Knot Magazine - Abel Nippers

My Little Girl Tells About Fly She Helped Tie

Post Something to Blood Knot Magazine

Shark for Dinner

Blackberry Tart with Whipped Cream

Springtime Entertainment - on the Cheap

Spam Bloggers Annoy Me

Homemade Tomato Sauce

Menhaden Fly Patterns (Weedless)

Bunker Fly Patterns and New Gear

Roasted Chicken Thigh with Wild Mushroom and Asparagus Risotto

Blood Knot Magazine - The Wet Issue #5

Visit to Colonial Williamsburg

Waterworks Lamson ULA Force Saltwater/ Spey Reel Review

Salad Dressing Basics

Best French Onion Soup Recipe

Pat the Aussie - A Memorial

Blood Knot Magazine Gear Review Teaser

Baked Drumsticks and Tips On Plating

Strawberry Sorbet Recipe

Top 10 Posts of 2010

Winter Tying Exploits with CCG

Snow Day in Richmond

Delicious Lo Mein Recipe

Blood Knot Magazine Blogger Issue #4

Traditional New Year's Meal (Southern Style)

Wild Hogs Succomb to Lead Poisoning

Ben's Glossary of Sailing Terms

Sailing in the Cold