Archive for December 2013

2013 : Year in Review

What a year we had in 2013….We updated the site from a traditional site into a blog, which makes it easier to update and share information. We also had a nice increase in the amount of awards that were handed out for the Angler Recognition Program with a total of 48 certificates awarded (23 to our members). Our members also were awarded a total of 19 Fish Ohio Awards and 1 NC Angler award.

This year also marked the 1st year of our wildlife project, we released a total of 17 ducks, 7 squirrels and 22 possum back into the wild. We hope to increase this number next year.

Overall we had an excellent year of fishing with a little crazy weather thrown into the mix. The Big Fish Competition and Club Points Championship had a very competitive field of anglers and came down to the wire this year. Congrats to those who competed and won.

In closing Id like to wish everyone a safe and happy holidays and I cant wait to get started next year.

Vacuum Food Sealer

I finally broke down and bought myself a vacuum food sealer after setting out some fish for dinner last night and found that 5 bags of my fish were freezer burned.

I set out to find one online but decided to try a few local stores instead. After comparing prices and features plus the cost of bags I finally settled on the Foodsaver 2200 series sealer that was priced at $78.99 and comes with a started kit and bags. It doesn’t have all the fancy features but for what I plan on using it for it will work great for the price. If your into fishing as much as I am, do yourself a favor and get yourself a vacuum food sealer, find one that fits your need and save yourself from freezer burned fish. There is nothing worse than throwing away fish you worked so hard to catch and fillet.

Submitted by Scott Fuqua

Sweet and Sour Pheasant


Pheasant, cut in bite-sized chunks
Flour seasoned with salt
Cooking Oil
Vegetables of choice, to stir fry
2 Tbsp. Soy sauce
2 Tbsp. sugar
2 Tbsp. vinegar
2 Tbsp. catsup
2 Tbsp. white wine
¾ cup water
2 Tbsp. corn starch


Put flour in a plastic bag and season with salt. Add pheasant and shake to coat. Fry the pieces in hot oil in a wok or large skillet. As the pheasant browns, remove the pieces to a well covered plate with paper towels to drain.
Stir fry your favorite vegetables in hot oil. Use a variety such as broccoli, carrots, onions, green and red peppers, water chestnuts or others.
While the vegetables are cooking to tender-crisp, mix sugar, vinegar, catsup, white wine, water, and corn starch. It is easiest to place all ingredients in a jar and shake until well mixed. When the vegetables are done almost to your liking, add the sauce and the pheasant and stir and cook until the sauce has thickened and the meat is heated through. Serve over rice.

Submitted by Ralph Carr


With the cold weather and a lot of free time on my hands I found a cool little site that lets you personalize characters of yourself and your friends and make customized comic strips that you can share on facebook and other sites. Its called Bitstrips ….So if you find yourself bored check it out. Here are a few that I made earlier.



strip4   strip3


strip8   strip7

strip9   strip10


Submitted by Scott Fuqua

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