Home Forums Fishing Flyfishing Little Brown Stones are hatching and it's 3 weeks until trout season.

The stocked trout are on naturals. It's been about 2 weeks since the stocking truck came by and the stream looked like it was very busy today. Little brown stones are coming off. By trout season though, they'll be gone. Little blue wing olive's are coming off today too. It's cool to watch the trout smacking them as far as you can see, but it's also a bummer to know they'll be hitting pink cheese colored marshmallows come opening day. It just isn't natural.

I don't know how you can do it.... I have been more fortunate, and I don't take it for granted. If you ever head this way, let me know and I'll steer you towards a bunch of trout that have never known what hatchery walls looked like...
Ingwe

BTW and off topic, werent you the one that had the dynamite butternut squash recipe?
Ingwe

How soon you forget!

Don't tell me I got that wrong! I'm getting older and I get more and more stuff wrong every day!
Ingwe

I fry the squash with slivered almonds, dried cranberries, and brown sugar!

Dats da ONE!
Ingwe

This was today's version.

Oh, wow, you whacked it into smaller pieces than I did. That makes more sense...more surface area and all that. I served mine last week with ham-I always like something sweet with ham- and that sure fit the bill. Its a new "keeper" recipe, according to my wife. However, I keep it and I cook it, she is "domestically challenged".
I like to cook, she doesn't,and we go by camp rules here...
The camp cook doesn't do the dishes!
Nice photo BTW... food is hard to photograph and make it look good, but you did it!
Ingwe

Mannlicher takes pictures of everything he posts. I just had my camera today. I love ham. I love ham with olives, and with pickled onions (red onions sliced paper thin in red wine vinegar). If you can get near an Italian food market: we have Federal Hill in Providence, I buy Castel Vetrano olives and eat them, almost in equal proportions with a nice salty ham. I made a scary ham ala Giada. The club bought a creepy 50 cent a pound "ready to cook" ham from Price Rite. I boiled it in half apple juice, half cranberry juice. After it was cooked through (meat thermometer to 160) I boiled down a couple cups of the liquid and painted it on the ham and stuck it under the broiler. That's a good way to cook a raw ham. I do believe I spend too much time thinking about food.

Red onions sliced paper thin in red wine vinegar....you just keep talkin' about food, and I'll just keep taking notes!
Thanx!
Ingwe

I'll do barbecue for 200+ in August and thin sliced red onions in vinegar is a classic accompaniment to bbq pork. I used to buy big jars of pickles and green olives but I found pickled onions went over a lot better. It takes a couple days if you slice them real thin to pick up a nice taste. You can go crazy and add dill and mustard seeds and a little brown sugar, but I leave them plain, maybe just a little salt.

Duly Noted. Thanks, gonna try that on my next get together....
Barbecue for 200+ ! My god man, I could sneak in there for a plateful and not even be noticed! I'm on a roll if I have 8 guests total!
Ingwe

Pulled Pork for 200! 2 years ago.

GTFO!
When I first answered your post I said to come on out and well find some wild trout...let me amend that.
Bring some 'o dat pork wit you!
Ingwe

Most folks want me to bring lobsters. I drove to Syracuse NY yesterday past the Salmon River and Pulaski and a few other famous places I've heard the old timers talk about fishing. I never realized there was so much water out there.