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Merry Christmas, folks

Hello Friends,
Hope everyone is looking forward to the holidays. I always like this time of year for friends and family to join together and do what we do. Laugh, party, pray, argue or just have a cocktail and relax and go fishing, or watch a football game.
I know they are catching some fish out of Sunbury, Half-Moon and Yellow-Bluff. The trout and bass are hitting so get out there and wet a hook.
When you get back in from a fine day of fishing and you need a little something to warm you up, here`s a recipe you might like to give a try.

It`s from and of course I added some ingredients of my own.
3 dozens raw oyster`s
1 cup fresh mushrooms
½ cup chopped celery
¼ cup chopped green peppers
1/1/2 chopped raw japleno’s
¼ cup butter
2 cans whole tomatoes’ undrained and chopped
2 table spoons of chopped red onion
½ tablespoon of sugar
½ teaspoon of sea salt
½ teaspoon of lemon-pepper seasoning
¼ teaspoon chili powder
¼ teaspoon dried tarragon
½ teaspoon of Tabasco
Red Pepper to taste
2 tablespoons of cornstarch2 tablespoons of water
Hot cook rice

Drain oysters, reserving liquor; set aside
Sauté mushrooms, celery, and green peppers and jalapeno’s in butter in a large saucepan until tender. Stir in oyster liquor, tomatoes, and all other ingredents; stir well and bring to a boil. Reduce heat and simmer for 30 minutes.
Combine cornstarch and water; mix well. Gradually add to tomato mixture. Bring to a boil. Reduce heat, stir in oyster`s. Simmer, uncovered, until oysters curl around the edges.

Spoon over hot rice, serve with some toasted French bread dusted with Parmesan and olive oil.
Go to the cooler and open an ice cold Stella Artois.
That`s the ending or the beginning of a fine evening.
Remember what Old Tight-Line always said. Get out there and go fishing and if you do remember to always keep a tight-line.
That`s it from the coast, living the tight-line life.

Tight-Line Jr.

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