Just a little reminder for our members. Here are the local areas and dates that the ODNR Division of Wildlife will stock rainbow trout. The daily catch limit for inland lakes is five trout. You can find the complete list here.
Once again, Several us are planning on meeting up at Quarry Park on Friday the 14th. If your interested, come on out and enjoy some fishing.
Finally got out and got a little fishing therapy in today. Only kept 7 but they were biting pretty good. Two of them was just shy of being Fish Ohio.
I have been looking into getting a Action Camera that I can use to mount on my kayak to record footage and take pictures while I am out fishing. So I need one that is rugged and most important, water proof, as I tend to flip the yak from time to time.
My first choice would be to get a Go- Pro but with 5 kids, one that is in college, it is a little to pricey for my budget right now. So the other day I am out shopping with the wife and see the Vivitar DVR 781 HD Action Camera and it is on sale for like $26 and I think why not give it a try.
Once I got it home and got it unwrapped I learned you need to have a 32 MB micro sd card for it to even work, which is no big deal, you can grab one for around $10 just about anywhere. After I get everything figured out I gave it a test run and was surprised the quality of the video is actually pretty good and the mounts that come with it will easily mount to my kayak.
I will post some videos from it once it get warm enough and I am able to get out on the yak and do some fishing. If all turns out well Ill probably buy another one so that I can have two different angles while i am fishing.
1 ½ pound boneless skinless pheasant breast
1/3 cup all purpose flour
Kosher salt and freshly ground black pepper
2 Tablespoons Olive oil
¾ cup dry white wine
1 ¼ cup chicken broth
1 lemon zest and slice
¼ cup drained capers
3 Tablespoons room temperature butter
2 tablespoons chopped fresh parsley
Pound the Pheasant breast between two pieces of plastic wrap until ½ inch thick. Place the Pheasant breast on a platter and season to taste with the salt and pepper and then dredge in the flour, shaking off the excess.
Heat a large sauté pan over medium high heat. Add half of the Pheasant breast and cook on each side until they are golden brown on each side. Remove the breasts from the pan, place on a platter and cover to keep warm. Repeat with the second half.
Add the lemon slices to the pan and brown on both sides, about 2 minutes. Add the wine, lemon zest and capers. Reduce by ¾. Ad the chicken broth and reduce by more than half. Place the pheasant breast and parsley in the sauce and bring to a boil. Remove from the heat and slowly stir in the butter while shaking the pan to create an emulsion. Place the breast on a patter and ladle the sauce over them, serve!
Every now and then you run across something that you just got to share with everyone. I am proud to be an American and I am an army veteran, so check out this video.