Hello, friends, neighbors and fellow anglers. Tight Line Jr. here, hoping good things are going your way. Looks like the weather cooled down some, so maybe the sand gnats are gone. I do have one report from Capt. Jim Sheridan and party. They caught 13 spottail bass and released three that were more than 23 inches long. Sounds like a good recipe for some bass filets and cheese grits.
Now here is a little something to try besides your everyday dressing.
3 tablespoons of butter
2 8-ounce packages corn bread mix
3 tablespoons butter
½ cup chopped onions
½ cup diced celery
1/3 cup raw jalapenos peppers with seeds removed
2 8-ounce cans oysters, liquid reserved
½ teaspoon ground black pepper
1 tablespoon poultry seasoning
1 ½ teaspoons dried sage
1 14.5-ounce can chicken broth
1. Prepare the corn bread mix according to package directions.
2. Allow bread to cool, and then crumble into a large bowl.
3. Preheat oven to 350 F.
4. Lightly grease a 9- by 9-inch baking pan.
5. Over medium-low heat, melt butter in a large saucepan.
6. Mix in the onions and some parsley.
7. Cook slowly, stirring occasionally until onions are soft.
8. Transfer to the bowl with breadcrumbs.
9. Chop the oysters.
10. Mix oysters, eggs, peppers, poultry seasoning, sage, chicken broth and reserved oyster liquid into corn bread mixture.
11. Transfer to baking dish.
12. Bake uncovered in preheated oven for 45 minutes.
Let me know how that goes with your turkey.
Remember what Ol’ Tight Line always said: “Get out there and go fishing. And if you do, always remember to keep a tight line.” I always say hit the dock, keep a sharp eye and watch that cork go down.
Now get out there and wet a hook. It’s good for the soul.
Tight Line Jr.