Showing posts with label step by step. Show all posts
Showing posts with label step by step. Show all posts

Friday, October 16, 2015

a Tight Loop Fall Edition (I contributed)

The Fall Edition of a Tight Loop Magazine is out, and yours truly has a little article in there about the Des Plains River and the Northern Pike I love to fish for.  I also have a fly tying video in the magazine, as well.  

My buddy UA Dave (Urban Assault Fly Fishing) has a great pictorial in there from his most recent trip to the boundary waters.

One of my favorite articles is "Ball O' Crap" by Matt Jennings

Check it out!!

---->CLICK HERE<----


Let me know what you all think!!!

Tuesday, March 17, 2015

Turkey Stuffed Peppers

Usually with stuffed peppers I either use Italian sausage or ground sirloin. I'm becoming a big fan of ground turkey, and thought, how would this taste as the meat substitute in my stuffed peppers. So, I gave it a try, and I must say, it was very tasty! While I'm still a huge fan of spicy Italian sausage, I think the turkey will be a nice change up once in awhile for future meals.

Cook the ground turkey in a frying pan, with diced/sliced mushrooms, white onions, and a lot of minced garlic. Other ingredients used during this process - Extra virgin olive oil, oregano, and pepper. Once you're able to break up the turkey, add a can of diced/sliced tomatoes. For this one I used a can that had some seasoning already added to it. I think it was garlic basil, and then let it simmer on low heat.

While the turkey is simmering, you can prepare the peppers. You can use any color your heart desires. I went with red this time. Cored the peppers, then removed any left over seeds, and spine.


Once you're done doing that, the turkey should be ready, and you can begin scooping it up and filling in the peppers. When you have the peppers all stuffed I like to add a top layer of mozzarella cheese. You can now place these in a pan suitable for however many you decide to make.


Get your oven preheated to 400 degrees, and place the peppers in the center. I let these ones bake for about 20 minutes. I like when the cheese reminds of the cheese off a pizza. That's when I know they're done.


Last step is to enjoy. Sorry there is no picture of a pepper on a plate looking good. I was distracted by how good they were, I forgot to take a picture. =)

Friday, August 22, 2014

Step by Step - CARF Crappie

Here's a step by step of how to tie a small but big crappie pattern I've been tying up lately for bass, pike, and possibly musky.
Step One - Self explanatory.

Step Two - Tie in nice size hunk of white craft fur to use as a tail.
Step Three - Silver crystal flash.
Step Four - Black holographic Flashabou.

Step Five - 2 natural grizzly hackle feathers. One on each side.

Step Six - Reverse tie in some black buck tail.
Step Seven - Add more silver crystal flash.


Step Eight - Reverse tie in another small hunk of black buck tail
Step Nine - Tie in some white craft fur. Make 2 wraps and work it around the hook shank with your fingers before making more secure wraps. (I ran out of black thread....Oops!)
Step Ten - Dumbbell eyes towards the front.

Step Eleven - Palmer some silver polar chenille up to the back of the dumbbell eyes.

Step Twelve - Tie in some black Senyo laser dub to make the head.
Step Thirteen - Whip finish.
Step Fourteen - Beer yourself or go fishing....or both at the same damn time!

Material list
  1. 5/0 aberdeen hook
  2. White craft fur
  3. Crystal Flash - Silver
  4. Flashabou - Black
  5. Natural grizzly hackle feathers
  6. Black buck tail
  7. Hareline Polar Chenille - Silver
  8. 6.3mm dumbbell eyes
  9. Hareline Senyo laser dub - Black