Adventure Two: A Day Huntin’ the Sheds

“I’m a wandering gypsy” – Lady Gaga ShedHuntingLandscape

I can feel myself becoming a less patient person. I used to enjoy the wait. I enjoyed the wait because I knew that once the anticipated event arrived it would soon be over, and that tends to make me sad. The wait was always part of the event itself. Not anymore. I am sick of waiting. I am ready for the next thing to start! The only good coming out of this impatience I have developed is my eagerness to try new things to fill the time until the next event starts. This weekend, shed hunting was this event for me.

I never gave much thought to shed hunting. It kind of sounded like aimless wandering through brush. And to be honest, it kind of is aimless wandering through brush. It was fun though! It was different than tromping through the brush, trying to be quiet while simultaneously trying to keep up with the rest of the group, while carrying a heavy gun or bow and attempting to keep my eye out for deer while watching the ground so I wouldn’t step on a dry stick that would inevitably crack louder than a gun shot. Shed hunting is much more relaxed! You can talk and the idea is to walk slow so you don’t miss the shed on the ground. You can take snacks and they can be smell super strong because their scent won’t scare away the antlers. It’s great!

Marinheadedout Before you head out shed hunting in Utah, you have to take an antler gathering ethics course. The course is required if you are going to shed hunt between February 1st and April 15th, which are the prime months for looking for antlers since they have just fallen from the animal. The course is on-line and after completion be sure to print out the certificate. You can find the course here: https://dwrapps.utah.gov/wex/dbconnection.jsp?examnbr=507274.

First things first with antler hunting: what is an antler? I know this seems silly to define for you seasoned hunters, but for someone like myself, a novice to the outdoors, a definition helps me out a lot! Antlers are the actual bone of the animal. When they are in “velvet,” the bones are covered with blood vessels, which supply nutrients to the bone for growth. The bones tend to grow symmetrically and can have branches. AntlerShed The bones are filled with bone marrow and other bone goodies and growth is controlled by the release of hormones, particularly hormones related to testosterone, which also explains why males tend to only grow antlers. As the season progresses, the antlers become hard and the velvet coating dies. The animals use bushes and trees to rub the velvet off the antlers, which also results in the beautiful, oiled brown color the antlers take on by fall. As the hormones released for antler production start to decrease, the antlers start to weaken and eventually break off. The cycle then starts again. This happens in the animal family known as cervidae, which includes deer, elk, moose, and caribou.

Horns are different! Like antlers, horns are also the bone of the animal, but they have a keratin sheath covering them. They can vary in shape and size, but horns do not branch and they are not shed. The animals continues to grow the horns for their entire life. Also, unlike with antlers, males and females can have horns. Horns happen in the animal family known as bovidae, which includes over 140 species such as cows, buffalo, antelope, sheep, goats, and all their other relatives. Whew, that was a mouthful!

We only hunted for a couple of hours. Spring weather is quite unpredictable and over the course of the day it varied from hot and sunny to snowing. During those few hours, we found three different sheds. All our sheds were from previous seasons, which you can tell because they were white, brittle, and dried out. Sheds from the current season will still have the brown color and be smooth in texture. One of our finds we had to leave in place because it was still attached to the skull. You CAN’T take antlers that are still attached to the skull!

Shed hunting is something your entire family can join in on, but be warned, they will be tired! It is hard walking! One of our hunters actually fell asleep and had to be carried back to camp, and it is never exactly easy to carry the dead weight of a sleeping toddler. But they still had a blast!

MarinSheds SleepingMarshall Sleepingmen

 

 

If you are wondering what to do with all those antlers you do find, there are TONS of suggestions out there. You can look into your area and see who is buying them. If you find large elk antlers that are from the current season you can fetch a pretty penny per pound for them (word on the street is $8/lb.). You can also use them to make some pretty neat home décor items such as lamp stands, wine racks, coat hangers, and more. I even saw a Christmas tree online that was completely made of antlers. It was quite neat. They also make nice yard art, if you use them right.

drinkpairing Adventure Pairing

It’s my favorite part of the blog: Adventure Pairing! I love coming up with pairings. So, for shed hunting, I figured that I would take a drink that is full of flavor and is a special treat! Something that stands completely by itself because you don’t have to worry about it messing up the flavor of your food. I went with an Apricot Ale by Pyramid! They are so great! The apricot flavor really comes out in this drink and so sometimes it can ruin your dinner if it messes with the other flavors. Not with shed hunting! Delicious! I let my niece Marin pick out what her drink pairing would be for shed hunting and she went with her ultimate fav: chocolate milk! I had some of that too because it sounded great. I also let Marin pick the snack for this adventure and she said because we were camping she wanted marshmallows. So, there we have it, apricot ale, chocolate milk, and marshmallows!

Happy Hunting!

AntlerHillSide

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Step Right Up! Get Your Turkey Tags!!!

“TURKEY, n. A large bird whose flesh when eaten on certain religious anniversaries has the peculiar property of attesting piety and gratitude. Incidentally, it is pretty good eating.” -Ambrose Bierce

My first true “season” of the year is quickly approaching. On Thursday, February 20th, 2014, the state of Utah will officially open up the purchasing window for the general turkey season! I am getting prepped for, what I am hoping, will be a successful turkey season.

The Utah turkey season runs April 28th to May 31st. There is also a limited-entry season and a youth season before the general season, but to get in on the limited=entry season you had to put in for a draw back in December. I like the general season. The limited-entry season is held during the rut for turkeys, but you can sometimes still catch the end of the rut in the general season. There are usually still a couple of toms out strutting their stuff.

If you are a resident of Utah, a general season tag is going to cost you $35. A non-resident can purchase a tag for $100. In either case, you still need to have the Hunter’s Education completed. I read up on a few other rules about turkey season in the Upland Game and Turkey Guidebook. For example, you can only take a turkey with a bow or shot gun. Your shot gun can be no larger than a 10 gauge and no smaller than a 20 gauge. Your shot needs to be between a BB or a no. 8. Also, there is no baiting turkey in Utah and no spotlighting. Finally, you can not shoot turkeys that are roosting in a tree. More information about hunting in Utah can be found at: wildlife.utah.gov.

Utah is home to two varieties of turkey: the Rio Grande and the Merriam. There are over 20,000 birds residing in the state of Utah. In the area I live, southeastern Utah, the Rio Grande turkeys spend most of their time down by the Colorado River. Rio Grande turkeys’ habitat usually includes brush and they are found mostly next to rivers or streams. The Merriam turkeys tend to settle more in the mountains. Merriam turkeys tend to like areas with ponderosa trees, and while the mountains in our area are not heavy with ponderosa, the turkeys seem to seek out the smaller areas occupied by the trees. During the general season, you can harvest either type, but I was interested in learning about the differences between the two varieties.

The Rio Grande turkey is darker in color than the Merriam. They have dark breast feathers and a copper hue all over. The Rio, on average, weigh in around 20 pounds for a tom and 8 to 10 pounds for a hen. They are characterized by their overly long looking legs. The Rio Grande turkey is gregarious. I will admit: I actually had to look up the word gregarious. I had no idea what it meant. Looking at the word, I thought it meant something along the lines that Rio Grande turkeys were good fighters because the word gregarious makes me think of big dinosaurs or something. But no, actually the word means “sociable or fond of company.” So, the Rio Grande turkey is apparently a very social bird and likes the company of other turkeys.

One of the most notable characteristics of the Merriam turkey is the white tipped feathers running the course of the turkey’s body. Merriam turkeys are similar in color, with that gorgeous copper hue and deep iridescent black and purple feathers, to the Rio Grande turkey, but the white tips on their feathers make them truly stand out. Merriam turkeys tend to weigh around the same the Rio Grande turkey.

A few more quick turkey facts! First, turkeys are omnivores. They eat anything! The dinner menu can include acorns, seeds, nuts, fruits, vegetables, lizards, bugs, salamanders, or whatever else seems to cross their path. Second, turkeys use their gobbling to attract the ladies! Male suitors strut around with their tails fanned out and feathers all fluffed up, gobbling and scrapping their wing tips along the ground, to get the attention of females. Female turkeys can hear gobbling from up to a mile away!

After researching a bit about turkeys, I am ready to start preparing for my spring turkey hunt. I am going to start putting some time into looking at calls, which I will share with you in another blog, and researching some great recipes to share after I bag my bird!

In the meantime, if anyone has any more information or comments about turkeys…I would love to hear them!  I am becoming quite interested in learning more about the turkey than just Thanksgiving chat!

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Recipes: Deer Tenderloin Topped with Gorgonzola Cheese!

BrandonDeer“They run like deer, jump like deer, and think like deer.” -Charles Barkley

I would love more than anything to have a prologue to this blog post. The prologue would be this great adventure of how I went out and hiked several miles, bow slung over my back, and I crossed creeks and hid in brush. After a long, exhausting day I would fall asleep in my chair at the campfire and have to be nudged to go crawl in my sleeping bag so I would be ready at 5:00am to cross more creeks and hide in more brush. I would love to say how I did that for three days before tracking down my buck, and then explain all the anticipation and nerves and adrenaline rushing through my body as I got my first buck. I would love to tell that story before posting this recipe.

I would also like to have a blog post on how to clean and store all the meat from that big buck I got. But there are two problems. First, I did go out this past fall for my first mule deer season. I did cross creeks and hide in brush and fall asleep in my chair. But I didn’t see anything. The second problem is if I waited until deer season to post this blog I would be waiting a long nine months. And I wanted to eat this deer tenderloin now! This recipe is incredibly simple and soooo delicious!

So, before I get started on the food, I guess I will share the less exciting, for me anyway, story about my husband and his buck. My husband landed this desert mule deer along the banks of the Colorado River. In Utah, you can apply for a special license called the Dedicated Hunter. With the Dedicated Hunter program, you have to complete so many hours of community service and pay the license fee. In return, your license allows you to hunt for three years and harvest two mule deer bucks in that time frame. You also get to hunt all three general seasons: archery, muzzleloader, and rifle.

My husband struggled this season. Our very unsuccessful archery hunt, which was the season I had a tag for, was disappointing. It was a very quiet season. We didn’t see or hear anything. The muzzleloader season was also very similar for him: unsuccessful. This was the second year of his permit, and his first year had also ended with him not using his tag. He went out after work for the rifle season along the Colorado River and started following some tracks. The tracks entered a large bunch of tamarisk and Russian olive trees. This buck and another small male were lying down in the covering. He was very excited with this buck, which measured around 190. I will admit, I was very jealous. But I love deer meat and now I get to share this very wonderful recipe with you!

Steaks We cut our tenderloin into very thin, 1/2 inch butterflied filets. We do this for two reasons, you get to have a lot more tenderloin meals! And cooking up these little filets is super easy. I always let my steaks sit out on the counter for a bit before I start cooking. You want to take the chill off your meat. Letting them sit on the counter for 15 minutes or so will help them to cook quicker, more evenly, and they will take the seasonings better. I season my steaks up with just a little bit of salt and pepper.

Before you start cooking, you want to prepare your gorgonzola cheese topping. These steaks are going to cook up in mere minutes, and you want your cheese topping to be completely prepared so you can drop those big spoonfuls of cheese on at just the right time. To make the cheese topping, start with your crumbled gorgonzola cheese in a big bowl. You could also use blue cheese if you are not a huge fan of gorgonzola. CheeseToppingWith me, the stinkier the cheese the better. Mince your herbs and add them to your cheese bowl. I like to use sage, rosemary, and thyme. You could try adding other herbs if you like. I go with sage, rosemary, and thyme because I think they have real earthy flavors and that pairs well with the flavor of deer.

Alright, we are on to frying those bad boys up! To start, heat your pan over medium high. You can add a tablespoon of oil to fry your steak in, if you want. I prefer to not do that with deer tenderloin because I don’t want the meat to absorb any of the oil flavor. Like I said before, I just season them up with a bit of salt and pepper and enjoy the taste of the meat.

SteaksinPanOnce the pan is heated up, drop the filets in. There are two very important steps you are going to perform here. First, lay that meat down and then DON’T touch it! If you try and move the meat once it has touched the hot pan you will rip your steak. You want to let the meat fry up and get that beautiful, slightly brown color. Second, DON’T walk away! These filets are thin, and they will over cook faster than you are prepared for. Don’t leave this meat unattended. It will overcook and you will be sad. I let mine go for about a minute, sometimes a minute and a half on the first side and then flip it. It should release easily. If the meat won’t let go of the pan, don’t force it. Give the meat a few more seconds until it is ready.

Once you flip your meat, let it cook for about thirty seconds and then start piling on your cheese mixture. I am greedy with the cheese mixture. I usually put a GIANT heaping spoonful on mine. I drop a regular spoonful on the other steaks. After you have covered each of the steaks with the cheese mixture, and added the leftovers to your steak because, like I said, I am greedy with the cheese and I get the most in this case, you want to cover the pan with a lid. It doesn’t even have to be the lid for this pan. You just want something to hold the steam in for a bit while your cheese melts. I usually let my cheese melt for another minute. You have to watch this closely though, you don’t want to over cook your steaks.SteakswithCheese

After the cheese is melted, pull your steaks from the heat and let them rest for just a minute. They don’t need to rest like a thicker steak because you don’t want them to over cook. Just a minute will let them get right to where they need to be. So delicious!

brusselFor the side on this meal, I made brussels sprouts. As a side note, until this exact moment in time, the moment where I typed the word “brussels” into the computer, I always thought they were brussel (singular) sprouts. I stand corrected. They are brussels sprout. Huh, you learn something new everyday I guess.

Anyway, I would start this side before I actually cooked my steaks. The steaks cook so quickly and are best eaten warm that you would want to prepare your side before cooking your steak. I made a very simple brussels sprout side. I think with this meal, any green side would be fantastic. I would definitely recommend asparagus, kale, mashed potatoes, mashed turnips, carrots, corn, or anything else your heart desires. I even have a small confession to make here. I thought I would love brussels sprouts with this meal. I actually found it to be a less than satisfactory side. Brussels sprouts have a very buttery flavor. They just did not pair as well with the deer as I feel asparagus would. Lesson learned.

FinishedProductSteak

For these brussels sprouts, I preheated the oven to 400 degrees and then covered the sprouts in olive oil. I sprinkled in some salt and pepper, gave everything a good stir with hands to ensure proper coating, and tossed everyone in the oven. I let them go about 20 minutes. I like my brussels sprouts to be very dark on the outside leaves. I like how crunchy they get. You might want to let your sprouts only go for 15 minutes if you don’t like them quite as dark as I do.

Beverage Pairing

I knew what wine I wanted to pair with this meal the moment I started planning it. I knew I wanted the oaky, earthy flavor of Cline red zinfandel. Cline has a very strong flavor, and I can always taste the black cherry and strawberries. ClineIt is a very bold wine, especially for a zinfandel. I knew this would taste so great paired with the deer meat and strong taste of gorgonzola cheese. This is a bold meal and it needs a bold drink. That being said, the Cline was AWFUL with the brussels sprouts. AWFUL! They paired together so horribly that it almost ruined my meal. Brussels sprouts are definitely a white wine vegetable. The deer and gorgonzola were EXCELLENT with the wine though! So, my recommendation for the day is this: don’t make brussels sprouts like I did!

Cheers and I hope you enjoy!

Recipe

* five to six 1/2 inch butterflied deer steaks
* four ounces crumbled gorgonzola cheese (you can only use half the container if you don’t like HUGE amounts of cheese, like me)
* 1 tablespoon fresh sage, minced
* 1 tablespoon fresh thyme, minced
* 1 tablespoon fresh rosemary, minced

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Recipes: Salmon Burgers and Fresh Cut Fries! Mmmm Baby!

Popeye“Smoked salmon is for dinner.  Belly lox is for breakfast. Don’t get that mixed up.” – Alan King

This past summer, my family drug our 180 Sea Ray lake boat from the desert to Northwest. The drive alone took over 16 hours. Once we reached our destination, the San Juan Islands, we rode a ferry from Anacortes, Washington to Orcas Island. We had a rental house on the west shore of the island and spent seven days touring the San Juans in our lake boat. It was amazing! We went crabbing, salmon fishing, searched (unsuccessfully) for whales, and even took the two hour boat ride to Victoria, Canada.  My husband said we were safe, but I think he may have a death wish.

While in the San Juan Islands, we met the local legend, Popeye. Popeye is a one-eyed harbor seal who has frequented the Friday Harbor area since 1995. She is such a legend in the area, she has been named the official seal for the port and has a statue in the park near the marina. If nothing else, you should venture to the San Juans just to search for Popeye! She loves to visit.

Our trek to the Northwest supplied us with plenty of Dungeness crab and pink salmon, also known as the humpback salmon or “humpies” to the locals. Pink salmon fishing was very different compared to lake fishing. The pinks are very aggressive fish to any lure that is neon pink, but getting them in the boat is another story. They are said to have a “rubber mouth.” At first, I did not understand what this meant; however, after trying to pull one in the boat and having its lips literally rip off, I understood. Their mouth is very soft. You have to really develop a rhythm for pulling them aboard.

People also said pink salmon are good for one thing: smoking. They really did not have a very good reputation in the area. They ruin the good fishing, king salmon fishing, because, they are too numerous, bite too easy, and did not have a tasty reputation. We froze what we caught and decided to work with them when we arrived home. Once home, we cooked up a little piece to see what we were working with. Upon a single bite, I knew the perfect use for this fish: salmon burgers!

IngredientsSalmon My favorite salmon burger is a ginger wasabi recipe. I love the combination of the almost sweet tasting salmon with the spicy wasabi and zesty ginger. Makes me hungry just talking about it right now. For salmon burgers, you will need about a pound and a half of salmon for four burgers. You also want to invest in a nice Kaiser bun, crispy lettuce, ripe tomatoes, good REAL wasabi, and a good companion for your burger. For our companion, I made fresh cut baked French fries.

SalmonFiletOur salmon was fileted and still had the skin on. It is very easy to remove the salmon from the skin, as long as you have a sharp knife. You will also need to remove the pin bones using needle nose pliers. Once the salmon is removed from the skin and pin bones gone, you are ready to start working!

First, cut your filet into three rough pieces and toss it in the food processor. Pulse the salmon four or five times. You want to chop all the salmon up, but don’t pulse it so many times that you create a salmon paste. Put your salmon in a large bowl and start adding your vegetables and spices. First, chop your red bell pepper and scallions (also known as the green onion, my husband asks what scallions are every time) and drop in with your salmon. Before I move on, I just want to say the bell pepper can get juicy if you try and mince it too small. If you see a lot of excess juice from your bell peppers, try and not pour that extra juice in with your salmon because it will make for a very wet burger. Next, add your garlic, minced, and three quarters of your ginger. I bought a hand grater for two reasons. The first was to zest lemons and limes. The second reason was for ginger. Chopping up ginger is difficult, but grating ginger is easy! I would suggest getting a simple hand grater if you use ginger often, it helps. Finally, add your tamari (which is a dark soy sauce you can find in the Asian section of your grocery store), steak seasoning (my favorite is McCormick), sesame oil, and black pepper. Give everything a quick stir to combine and start forming patties! SalmonFoodProcessor

For cooking your patties, you can either heat up a pan and grill them on the stove or you can go the barbeque route. I have done both. The pan is easier. Salmon patties tend to be a bit more juicy than beef or turkey burgers. They also tend to fall apart easier. The burgers are spatula friendly in the pan; however, the barbeque definitely adds more flavor and kicks the burger up a notch as long as you don’t drop your patties through the grill. Whichever route you choose, you want to preheat to a medium high level and drizzle your burgers with a bit of canola oil. Salmon burgers cook up relatively fast, needing only five to six minutes per side. I actually let mine go a little bit long because I like the outside to get a little crunchy. I find you can do this with a salmon burger because the patty is juicy enough to take the extra heat without completely drying out your meat.

SalmonPattiesWhile the burgers are cooking, you want to mix up your secret to making this a phenomenal burger instead of just an ordinary burger: ginger wasabi mayo. For the sauce, you simply combine your mayonnaise, wasabi, the rest of your grated ginger, and lime juice. The key to this sauce is using real wasabi! It adds some serious heat to the burger, but in a good way. Since wasabi can make your sauce INCREDIBLY hot, I would suggest adding half the recommended amount and building for your own taste from there.

FrenchFriesNow, for the companion to your salmon burger, fresh cut baked French fries. You will need to start your potatoes early. The earlier the better. I used russet potatoes for my fries, but Yukon works well also. The key to great homemade fries is soaking them in water. Clean your potatoes like you normally would and cut them up how you like them. After your fries are cut, place them in a water bath. You want to start the fries in the water bath at least two hours before you plan on baking them. I say at least two hours, but the longer the better, so you can start them the night before even, if you remember. Soaking the fries in water releases starches from the potatoes, resulting in a crispier fry! You can also use this technique for frying. After the potatoes have soaked, be sure to dry them off before seasoning and putting them in the oven.

FrenchFries1Before cooking your fries, pour a little canola oil over them. I like to sprinkle mine with the steak seasoning used in the salmon burgers, but you can also use just salt and pepper. Get your hands down in there and really mix that oil, coating all the fries. Place the fries in a 400 degree preheated oven and let them go at least 25 minutes. If you want crispier fries, you can let them go 30 or even 35 minutes, just be sure to keep an eye on them.

It’s time to plate up! Take your salmon patty and place it on your Kaiser bun, which you can heat up on your griddle if you are looking for a little extra crunch. Add a piece of lettuce, a slice of tomato, an onion if you are so inclined, and a nice drop of your ginger wasabi mayo! Sounds great, right? SalmonBurgerFinal

Beverage Pairing

WinePairingSalmonI had to think about what I wanted to pair with this meal. Salmon burgers have tons of flavor. At first, I thought about adding a beverage that wouldn’t take away from the flavor of the fish; however, after I read around and thought about it, I decided I wanted a wine or beer that had enough flavor to stand on its own but also compliment the salmon. For wine, I would suggest a pinot grigio or Riesling. If you are a red person, I would go with a pinot noir. I had to go with my very favorite wine for this meal, Kung Fu Girl! Kung Fu Girl is a Riesling made in, how appropriate is this, Washington. It has a mildly sweet taste. This wine is extremely aromatic, something I really enjoy in a wine.  You can easily detect the Asian pear, peach and floral scents.  I think it has a mild taste of apple, but that may just be me.

BeerPairing

For a beer, I went with Kirin Ichiban. Kirin is a pale lager. I have had it primarily at sushi restaurants. It pairs nicely with fish, particularly the salmon, and it holds up really well to the wasabi flavor.  A few other beers I would recommend are Sapporo, Tsingtao, and Asahi.  They are also beers I think hold up well to the spice and zest of wasabi and ginger.

Recipe

* 1 1/2 pounds salmon filets
* 2 cloves garlic, minced
* 3 inch piece of fresh ginger, grated
* 3 tablespoons tamari
* 2 scallions, chopped
* red bell pepper, chopped
* 2 teaspoons sesame oil
* 2 teaspoons steak seasoning
* black pepper
* 1 tablespoon canola oil

Ginger Wasabi Sauce

* 3/4 cup mayonnaise
* 2 tablespoons wasabi paste
* 1 lime, juiced

The Final Touches

* lettuce
* tomato
* onion
* Kaiser bun

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Recipes: Cookin’ Up that BlueGill and Large Mouth Bass!!!!

“No good fish goes without a porpoise!” – Lewis Carroll  BlueGIllIngredients

I don’t like fish! I am the first to admit it! I hate fish. First, it smells like fish! The texture is just like I would imagine fish would be like: mushy! And it tastes like fish! UNLESS, you eat fresh fish you caught yourself the day before. Now I LOVE fish! After my day out on the pond catching bluegill and large mouth bass, I have learned that I am a fish lover! Who knew? The key to being a fish lover is to eat FRESH fish, not just shipped in and been sitting in the freezer section of the grocery store fish, but fish you caught and cleaned yourself over the weekend. It is delicious!

So, let me share with you how I prepared this excellent fish. After a much heated debate, our group of fisherman decided on fish tacos!

RawfishBluegill When looking for a great fish taco recipe, the sauce is key! The sauce makes the taco. I searched the internet high and low for a great sounding fish taco sauce, and the one I went with is fantastic. This is a great fish taco that won’t disappoint even your most critical taster. FryingFish

So, after you have cleaned the fish, a task I have yet to master, you want to batter the fish. As with battering most anything, the key is to place the meat in a flour bath first. Flour will help the batter to stick to the meat better. After the flour bath, place the filets in the beer batter. When preparing your beer batter, first mix up your flour, cornstarch, baking powder, and salt. After that is mixed together, quickly blend in your one egg and cup of beer. I used our Pabst beer from the day before, but any lager or ale will work nicely. Dunk your filets, let the excess drip off, and drop your filet in the hot oil.

The oil should be preheated on the stove to 375F degrees. You can test your oil by placing a drop of batter into the oil and seeing if it starts to fry. If it takes too long to get started bubbling, your oil is too cold. If it fries to a dark blob immediately, your oil is too hot. When frying the filets, you want to make sure to place only a couple of pieces into the oil at a time. Putting more than three or four filets at a time will drop the temperature of your oil and this will result in the fish coming out gushy. We are looking for a crunchy and golden brown finished product. Let the fish fry for two to three minutes, rotating in the oil to make sure you get both sides. After you have reached a beautiful golden brown crust, let it dry on a paper towel. CookedFish

SauceBlueGillAs I said before, the key to a great fish taco is the sauce. This sauce is superb! You start with mixing your half a cup of mayonnaise and plain yogurt. You could also use a Greek yogurt if you are so inclined. I decided upon a plain yogurt because I like the texture the combination of mayonnaise and yogurt creates. Be sure your yogurt is plain, a flavored yogurt, such a vanilla, could make things taste pretty funny. After you have whisked together your base, you want to start adding the true flavors of the sauce. The spices are added first: oregano, cumin, dill and cayenne. After that is mixed together good add the lime juice, capers, and jalapenos. This sauce sounds super funny, with its mixing of Italian and Cajun seasonings, but it is fantastic! SauceJalapenos

Plating up your fish taco is simple. First, you want to fry up your tortilla. I went with guerrero tortillas. They are my all time favorite tortillas. I like them because they can get crunchy without completely breaking apart. When you fry up the tortillas you want to make sure to only let them go for a minute in the oil. I know! I know! The tendency is to let them get crispy brown and beautiful in the oil…but NO! Stop yourself! This will ruin your taco. BlueGillFinishedDinnerYou want it to just barely cook the tortilla but still allow for flexibility! Be VERY careful! After your tortilla is perfect, add your fish filet, a handful of shredded cabbage, a pinch of jicama, and a spoonful of your excellent sauce! It will be so GREAT! We made a side of black beans and white rice! Slice up a lime to squeeze all over and you will have yourself a perfect meal.

Beverage Pairing

No meal is complete without a perfect beverage pairing! Ordinarily I would have a wine and beer choice for a meal, but this meal requires only one! BEER! And a light coastal beer is what you are looking for. I went with the Land Shark. I find it to be perfect with this meal. It adds a freshness without taking away from any of the flavor from the tacos. You don’t even want to have a beer glass! Straight from the bottle is what you are looking for with this meal! You could also do a Corona Light, if you are interested, but I would recommend you give the Land Shark a try! Perfect end to a day of fishing!

Happy Fishing my Friends!

Recipe

Beer Batter for Fish
* 1 cup flour
* 2 tablespoons cornstarch
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 egg
* 1 cup beer

Dip filets in flour. Mix together corn starch, baking powder, salt, egg, and beer. Dip filets in beer batter

Sauce for Tacos
* 1/2 cup plain yogurt
* 1/2 cup mayonnaise
* 1 lime, juiced
* 1 jalapeno, minced
* 1 teaspoon capers, minced
* 1/2 teaspoon cumin
* 1/2 teaspoon oregano
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon dill

Mix together yogurt and mayonnaise. Add lime, jalapeno, capers, cumin, oregano, cayenne, and dill

The Final Touches
* package of corn tortillas
* shredded cabbage
* shredded jicama

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Adventure One: A Day on the Lake

“Give a man a fish and he eats for a day.  Teach a man to fish and he’ll never go back to work.” IceFishingSpot

Ice Fishing. The only thing I knew about it before I went was it was cold. Getting geared up was like all winter activities: a pain! It is so hard to move after you have all those layers on, but if you don’t take the time and do it properly you will regret every second of it. I put on thermals, both top and bottom, a jogging suit and a down coat. Snow boots are highly recommended, but it is even better if you have Bogs! I had received a pair for Christmas and they are the perfect ice fishing footwear. Bogs are like snow boots and rain boots combined. My feet stayed very warm and dry, but I also had really good traction on the ice and snow. You also cannot, I repeat cannot, go ice fishing without gloves! I learned this from experience. Everyone in my group had on gloves, I did not! My hands were aching by the end of the day, and changing out the worm was painful! Why did I not wear gloves? Well, for the first part of the day I just had my hands in my pockets. I didn’t even think about gloves until after catching my first fish.

We headed out to a pond at the base of the La Sal Mountains. The area is a Walk-In Access property, so we had stop and call in first. Ice fishing is not an “early bird catches the worm” activity. It is best to wait for the sun to come out and do some work first. We did not head out until around noon, and it actually wasn’t too bad. The area we went is away from any towns or highways. It was very quiet except for the occasionally chatter of passing geese or ducks and the drumming sound the ice makes when it shifts or settles.

I, like most I imagine, was a bit apprehensive about stepping out on the ice. I have seen the horror movies where the person unexpectedly falls through a hole and plunges into the black water. Everyone is clearing the snow from above and following the lost person as they travel below. Those movies scare me! I read up on ice fishing safety before we went out. When ice fishing, you should drill a small hole close to shore and check the thickness. Ice that is 4 inches thick is safe for traveling on. You need 9 inches plus if you are going to take a vehicle out on the ice (that did not apply in our case, since the pond was very small). You also should keep your holes relatively small, watch your step, and never ice fish alone. Finally, be prepared for an emergency to happen. Have rope, flotation devices, and first-aid kits available just incase.

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After we got out on the ice and started drilling our holes, I felt comfortable. The ice was very thick, well over a foot, and it was frozen solid to the pond’s edge. To drill a hole in the ice, you can use either an ice auger or a chain saw. Ice fishing is not real popular in the desert, where we live, so we have not invested in an auger. We used a chain saw, and it worked great! It took about ten minutes to get our hole cut in the ice; however, we ran into a much bigger problem once the hole was cut. How do you get the ice block out from the hole? A smart person would have brought a crow bar or break bar to remove their ice block. We brought neither.

BreakingPoleIceFishingLucky for us, we were the only group out on the pond that day. We had to improvise to remove our ice block. Using a fallen branch we found, which was about the size of a small tree, we pushed our ice block down and under the ice. While this worked just fine, I would definitely recommend bringing the proper equipment so you don’t spend ten minutes scratching your head and wondering what to do.

Once the hole is drilled and the chairs set up, fishing is ready to begin! I love fishing because it is one of the few times I feel totally and completely relaxed and comfortable with just sitting. At home, if I am sitting I feel like I should be working or exercising or doing something else “productive.” I feel nervous with the idea of just sitting, even though sometimes I just would like to sit guilt-free. Fishing allows this guilt-free sitting. Fishing requires me to be patient and focus on the moment at hand. I like fishing because I can sit and think, or I can sit and just listen. Either way, I am relaxed and enjoying myself. It is even better if I am catching something, which was the case today!

One experience unique to ice fishing is the actual ice itself. While sitting quietly in my chair, I kept hearing all these surreal sounds. Some were cracks, others were almost like a drum beating. I heard whistles and groans. Sometimes it sounded like a techno club was partying below my feet. As the temperatures change through out the day the ice on the lake expands and shrinks. These changes can cause the ice to shift or even release air from cracks. The sounds are crazy!

I always like to do a little investigating about what bait is working before heading out. We asked around town to see if anyone had been catching anything out at this particular pond. One person said they heard someone was catching rainbow trout and were using silver spoons. We also decided to grab worms, as they are the go-to bait. Our group had three people fishing, and we split up between three different set-ups: worm, silver spoon, and power bait.

Your gear for ice fishing is similar to any other type of fishing. In magazines, ice fisherman always have short poles. We only had our regular length poles and they worked just fine. For fishing line, we did not have anything special. We just used a five pound test that had been on our poles from summer fishing at Lake Powell. I think it did not matter much for us because the area we fished in was not extremely cold and the fish were not huge. I would invest in better fishing line if you are going on a larger lake. They make special line for colder temperatures just for ice fishing. We used eagle claw worm hooks for catching our fish. They were light weight and small enough for the fish to grab on to. You also don’t want to forget your needle nose pliers for getting out hooks and a stringer for keeping your catch on.  Also, a chair is VERY important for ice fishing.  You won’t find a nice rock to sit on out in the middle of the lake and standing all day is not much fun either.  Some people also bring equipment for starting a fire.  We didn’t do that today, as it wasn’t that cold out, but I can see where a fire would come in very handy!

WormIceFishing

I went with the worm and a small weight. Looking back, I think the weight was probably a bit of a mistake. I still caught plenty of fish, but there were many times I could feel a fish messing with my hook but not quite latching on. I think the weight was causing some hesitation with the fish. Other people in my group did not use a weight and seemed to have a bit of an easier time snagging and landing their fish. Maybe it was the weight for me, or maybe I should work on my hooking skills.

IceFishing

The day started out rather slow. During the first hour, one fish was caught: a bluegill. The bluegill we caught were not terrible large, most ranged around six or seven inches, but they were very fun to catch. The bluegill tended to start out with a “taste test” on the bait. I would watch my line bob around for a bit, and then a bigger tug would finally hit. Timing the setting of your hook with the actual hit made by the bluegill was a bit challenging, but it made for a great afternoon of fishing!

After the first hour, we had all switched to the worm. Nothing seemed to be hitting the power bait or any type of lure. Everything seemed hungry for the worm! Between the everyone in the group, we pulled out over a dozen bluegill, four smaller rainbow trout, and three large mouth bass. I was quite surprised see the bass. The bass were definitely the most fun to catch. They hit the hardest and put up a great fight. It is funny with ice fishing, everyone is standing around that tiny hole in the ice just waiting to see what will come out next. You never really know what you are going to pull up, whether on a boat or land, but for some reason with ice fishing the anticipation is a little greater.

Ice fishing was so much more fun than I thought it was going to be. The landscape is truly beautiful covered in a blanket of snow. The air is quiet. The ice is an experience in and of itself.  And the fishing was excellent.

TheStringer

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Activity Pairing

No adventure is complete without a proper snack and beverage pairing! For ice fishing, I paired pork rinds, the hot and spicy kind! They were perfect for ice fishing. They were easy to bring, inexpensive, very shareable, and the spicy hot was great when feeling cold. For the beverage, I went with Pabst! I consider myself a brewery kind of girl. I like to try different beers out and am always reaching for the lager or pilsner I haven’t heard of. But when it came to ice fishing, I felt an American grocery store staple was just the ticket. For the kiddos, I would bring hot chocolate!

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Before I Start Anything: Hunter’s Education

“All the sounds of this valley run together into one great echo, a song that is sung by all the spirits of this valley.  Only a hunter hears it.” –Chaim Potok

Before I start posting about all my fantastic adventures I am about to embark on, there is something I should mention first.  Without a hunter’s education certificate, hunting is very limited in most places.  In Utah, you can really only fish without taking hunter’s education, and it is required for anyone, resident or non-resident, who was born after 1965. I took hunter’s education online.  You can also find classes.  In both cases, you have to take an instructor led field test.

I signed up for the online course at wildlife.utah.gov.  The course wasn’t too bad, and it only cost $10.  A lot of people said it was mostly “common sense,” but I felt those comments didn’t completely apply to me.  I had never really held, much less shot, a gun, and I had very limited knowledge about game rules and regulations.  I would study before each quiz, which there were fourteen, and I actually learned quite a bit.  After I completed the quiz, which took me about two weeks since I worked on one quiz a day, I called our local field agent and was scheduled for the field day.

Our instructor held class at his house, which was located at the base of the La Sal mountains.  I left my house at 5am and drove the hour and a half to his beautiful, solid wood cabin.  His house was amazing.  The front of the two-story cabin was nothing but windows.  He had a spotting scope in his upstairs loft where he watched deer, elk, and bears.  The inside was all wood and had a very rustic feel to it.

The first part of the class was held inside on the loft.  We climbed over “fences,” which were baby gates, and watched videos about when it is safe to shoot, being respectful of private land and others, and other general rules.  It was warm and kind of fun.  The second part of the course was not so fun.  While we had been inside crawling over and under the “fences,” it had been snowing outside.  For the second part of the course, you are required to shoot at two different paper targets, a squirrel and rabbit, with your .22, and you have to shoot from thee different positions: standing, sitting, and on your belly.  Laying on your belly in mud and snow to shoot at a paper rabbit is not as fun as it sounds.  Seeing a paper rabbit through snow flakes is not easy either.

After you pass the course, you are given a certificate to mail in for you actual hunter’s card.  This card allows you to apply for all the big game hunts in Utah, as well as small and upland game.  You want to keep a hold of your card.  If you want to hunt in other states you usually will have to supply the hard copy and apply for a transfer of certification.  Information about the hunter education requirements for different states can be found at the following website: http://www.hunter-ed.com/

Happy Hunting!

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