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speedwell

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About speedwell

  • Birthday 02/20/1949

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  • About Me:
    Born in a fishing town in North West England, have salt water in my blood, at the Cape since 1966
  • Interests (Hobbies, favorite activities, etc.):
    Saltwater, gardening. my 4 kids (39-41), grandson(17) grand daughters (7 and 1)
  • What I do for a living:
    Retired - 30 yrs Naval Combat Systems Senior Engineering Procurement Officer (Civ equiv to LCDr)

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  • Gender
    Male
  • Location
    Manotick, ON, Canada

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  1. Mustad Atlantic Limerick was our goto hook fishing for winter flounder off the East end of the Canal with sand worms. Google shows 1/0 thru 7/0
  2. Google Mustad Limerick

  3. My favorite - and I own 4 - is the flexible 6" SG136FF. They also sell the 8" SGE142-STE serrated knife that would cut through a log. Works incredibly well on striper scales - and bones. Had the privilege of meeting cabissii at the Ditch a few years ago and we talked at length about sausages (not fish or knives) as we both enjoy making them. An extremely decent person. Regards Puck
  4. The second picture in post number one brought some memories back. I have a nearly identical Polaroid of my B in Law and Myself wearing our Biffs T-shirts with Biff in the middle - about 1972 on one of our visits from Canada. I still have the rod I bought that day- it is a 10ft white "Surf Stryker" with yellow and blue wraps. Reel was a Penn 105 - long since done for. Got to know him over the previous years as Mr Dennet, the cottage owner would send us over the Bridge for sea worms when he wasn't able to send us out digging for them on Sagamore Beach at low tide. Still have what is left of the Biff shirt along with my I Survived Hurricane Bob shirt.
  5. This warm summer has been weird. My Sugar Snap peas, beets and some other cool weather stuff really struggled. Garlic did really well and the Hot Peppers and Tomatoes went nuts. So did the raspberries. Dehydrating smoked Anaheim and Smoked Red Jalapenos (Chipotle) to turn into Chili spice right now. A packed 4 shelf Bradley smokers worth. My spice jars hold 4 1/2 oz and I have 4 full of Chipotle powder and 4 full of Anaheim. With what is in the dehydrators and still in the garden I expect to end up with 7 or 8 of each. Got so many Fresno Flaming Flare I quit pickling them after 8 2cup jars (plus abt 10 jars of Hungarian Hot Wax) and made six 10oz jars of Fresno Sriracca. Really tasty less heat than store bought but a whole lot more taste. No frost forecast for another ten days - strange times. Normally the peppers would be torn out and hung upside down in the garage. Next years Garlic already planted - just have to prune back the raspberry canes - nearly time to check out the snowblower. Regards Puck
  6. Give me a little time and I will remember his name. He was the Fishbones rep and I believe still is. Came to the cottage we stay at to chat about sausage making as I remember (I make lots) I still have a couple of those knives plus a pile of their other knives. Think his first name is Carl.
  7. To Southcoast. Oui Mon Ami Americain. Chase down RR Bridge - he has a pencil I made for you.
  8. In reference to Green Mackerel. Fishing the Canal in June 2011 with a couple of blue mackerel Canal pencils I had turned myself (only started with the lathe Spring of 2009 so I was quite proud of these. I had spent a lot of time on them and they were really close replicas of a blue mackerel). No hits - not even a bump. Four guys beside me from NY were doing really well so I asked them what they were using - Green Mack! I had made one just for a giggle so I swapped to it and nailed a nice fish on my first drift. Did not use the blue version again that trip and did fine. For whatever reason my blue mack Dannies did really well???
  9. I have put these up elsewhere but will do so here. Gives you an idea of what is possible. Regards Puck
  10. They have a very distinct lobed shape. Not crazy hot but have a lot of taste. I grow my Biggie Chilie F-1 hybrid Anaheim until they are red. Deseed them and cut in strips, smoke 2 hrs with pecan in my Bradley. Then dehydrate and grind into powder. It and my smoked Sweet Paprika powder are the base for chili. Then I add Chipotle (my smoked red jalapeno powder) plus a dash of my smoked Cheyenne Cayenne. Not crazy hot - just a lot of depth flavor wise. Home grown Music garlic and a spoon of Cocoa plus my plum tomato sauce in there too. Kidney beans in a batch for those that like them.
  11. Nice work. Are those green Anaheim peppers on the right above the tomatoes?
  12. Never too late to spray for blight unless the plants are truly dead. Spray - then wait to see if the plant picks up - usually does. Remove any foliage 9" or closer to the ground for ventilation. Remove any fully infected leaves. - as in no green at all. The plants may yet do a Lazurus - seen it happen often enough.
  13. I agree with Early Blight. Also goes chasing your cucumbers. Answer is to spray with Copper Sulfate.
  14. Shoot - did not realize you were ill BG. Busy doing family stuff so simply sent you an email re a rod without checking in. Get better first man before replying - none of us old timers are what we used to be.
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