biglakejake

God Bless Rick Monday. I was listening to Vin Sculley broadcasting the game on KTAR620 when this went down. Current administration is way scarier than some pot smokin' flag burners. lee

as i post this there is a 5x5 bull eating acorns about 7 feet from my bedroom window. my snoring would scare him or anything off so i guess i'll sleep on the couch and pick up his sheds in the morning..... lee

Really would like to borrow a trailcam-just for the backyard if anyone on the mountain wants to set it up. i know the cow/calf/spike patten and beds but the bulls are anybodys guess-and the rez fence is only 2 miles away. lasso? i was thinking more of hanging gillnets from the trees about 7ft off the ground......lol. a bull got caught in the neighbor kids portable basketball hoop and destroyed it along with a big compost bin last week. any africa hunters on here please send plans for those pygmy death pits with the spears in the bottom ok?...if these beasties eat my pepper patch in june i'm gonna start digging...... lee Insanity runs in the family-it practically gallups!

no horns. timing is everything and i got nothing 'cept a backyard that looks like a feedlot.

The aim of the study, "Meat Consumption and Mortality: Results from the European Prospective Investigation into Cancer and Nutrition," was to see how eating red meat, poultry and processed meat did or did not increase people’s risk of death. And while researchers found that eating lots of poultry was not to blame, and that consuming red meat was found only slightly to blame, it was clear that indulging in processed meats was a serious problem. The good news, though, is that the scientists concluded people could prevent the higher risk of death simply by reducing their intake to less than three-quarters of an ounce of processed meat—about one slice of bacon—daily. guess they just want us all to go tofu? does this mean i am going to die sooner because of that liverwurst, banana and onion sandwich i ate on that rock in 24A? three-quarters of an ounce? i reload by the 10th of a grain and don't know what a 3/4ounce chunk of kielbasa would look like..... the old slogan 'tastes great-less filling' comes to mind. three-quarters of an ounce?????????????? lee Insanity runs in the family-it practically gallups!

lets see the crest, ok? lee

Buying my fishing licence at show low kmart today i picked this up, brought it home and googled it. offhand it sounds like a phishing scam with almost no website and no names or sponsoring organization for providence. http://azhuntnclub.org/ probably nothing but the part about hurry up so you can join for free seems like a come on. lee

forget nagant. think mauser. even the old 1891 argentine mauser is better than a nagant. 95, 96, and all the 98's are so superior and customizable it is ridiculous. if it wasn't for captured mauser 98's the ussr would have lost the war lol! i read somewhere: the americans had the best target rifle, 03a3 the germans had the best hunting rifle, m98k but the british had the best battle rifle! smle no mention of nagant! lee

Round Tail Ground Squirrel. a mature female gunnisons prairie dog is the size and weight of a full 2 liter soda bottle. pops about the same too...... lee

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tonight its pork loin kebab with poblanos', anahiems' and rooster sauce. luv that stuff.... 1995 deer camp on the palo alto ranch in 36a i got introduced to daves insanity sauce...torture is something u never forget...take a gander at this... http://shopping.yahoo.com/news/world-s-spiciest-hot-sauces-214435540.html asked my son to get me a bottle of melindas' for my birthday-he said he was ordering a case and i could have a bottle. lee Insanity runs in the family-it practically gallups!

ignorance is bliss. probably a rap music fan who holds his 9mm sideways. oh these modern nimrods!?!? anybody see bobby-boy in the neighborhood of camp should probably take a photo of his licence plate.........just like i would..... and ward did....... come mess with one of my camps boy-o............. lee

NOT a problem. not now and should not ever be. the minute you found out they had works in the area you should have called off the stand and asked if they were having any luck. they may not own the land but these guys have always been by-the-book with the FS/BLM and they do have the mineral rights. i drove up on one of their camps once with 100-200 in attendance and we have had numerous pleasant encounters with these folks over the years. simple courtesy of their camp if nothing else. lee

my favorite atl. best part was finding the other side 20yds away... lee

at my age i'll settle for the C-gar and some rock-n-roll. but is that our own youthful Casey they drag up on stage....musta been b4 he got hitched.... happy valentines' day y'all! http://www.youtube.com/watch?list=RD03JVDBjVA3-8E&v=ZvBJLZPB7M8&feature=player_detailpage

beretta m1935-a very nice little .32 acp. depending on condition 200.00 to 600.00. http://en.wikipedia.org/wiki/Beretta_M1935 the 6.35 is a .25 auto lee

over 1600 bucks. i gave up at a grand.

no way that thing could be worth a grand! 1952? more likely 1852 from the looks of it! 1952? was there smokeless powder then? i like nice rifles but how is that 'nice'? all original? looks more like a tree stump than a gun! original is worth whaaaaaat? is there a 12 step group for m70's? no-but makers mark and wild turkey help some. you can't sell junk what looks like that-wait for a gun buy-back in tucson! i just don't get it. no matter how hard i try. or how much money i offer. how could you trust something like that on the hunt of a lifetime-the one you used up twenty bonus points for? you should borrow my brand new vanguard! evil, evil grin......... http://www.gunbroker.com/Auction/ViewItem.aspx?Item=327468568

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coworker got tangled up with a tablesaw here on the mountain and had to be air-evaced to the valley. some success there and we are all praying for the best. best wishes Ned.... prayers. lee

prayers seem to be answered...he was in the other day and in great spirits even when i told him to gimme five....ready to get back to work! Thank You All! lee

no fishing posts in over a month. just a thought..... is she wearing earrings........? http://www.976-tuna....75811029_6.jpeg

frozen, snowy tuesday on the mountain. wishin' i was at sea level... lee Fishermans Landing Long Range News Tue Jan 29 2013, 07:58AM by Richie There is hope Our day started out similar to yesterday with a little bit of action on smaller grade tuna up to 50 pounds. We decided to move on from that area in search of bigger fish. Late in the day there were a few birds schools around with some good grade tuna crashing underneath. We picked off ten fish 140-250 pounds with five cows. Phillip Bruce was first to hook up with his biggest tuna ever at 225 pounds. Next was Max Dallorso with a 237. Then Nonon Alvarez 209. David Christopher 210. And the final cow was caught by Scott McCall with a chunky 251. Overall I'd have to say this is tough fishing but there is definately a chance for a trophy here. Wish us luck. Reported by:Justin Fleck How to make the ultimate Po'Boy Published January 29, 2013 The Daily Meal Storyville District Shrimp Po-Boy (Kurt Coste/NewOrleansOnline.com) The po'boy sandwich, much like the muffaletta, is a fixture of New Orleans cuisine. And, like the muffaletta, it has many variations — some might argue, even more. That's because the po'boy has undergone a bit of a renaissance in New Orleans, with new kids on the block making reimagined versions with liver cheese, grilled shrimp, and roasted duck, to name a few examples. And now there's even a "Vietnamese po'boy" that's become popular, otherwise known as a banh mi, whose endearing nickname points to a growing affinity among locals for the "new" sandwich. But even the traditional po'boys come in many variations. Walking into a typical po'boy shop in the Big Easy means confronting a nearly paralyzing array of choices, including juicy fried oysters, perfectly fried shrimp, flaky fried catfish, crunchy soft-shell crab (fried, of course), ham and cheese, sausage, or even meatballs. And let's not forget about roast beef and gravy, topped with french fries. So in figuring out how to make the ultimate po'boy, we first had to pick one. Which one did we go with? While the first "poor boy" sandwich created in 1929 during a streetcar strike featured potatoes and beef gravy, we decided to go with the fried oyster po'boy for its fame throughout the country. So we tapped chef Brian Jupiter, New Orleans native and executive chef for Pioneer Tavern Group, for some tips on how to make the ultimate po'boy and his childhood recipe. His simple advice rests on having the right ingredients and taking the time to prepare them with loving care. The Bread It's often said that the bread makes the sandwich, and the po'boy is no exception to this rule. Ask a New Orleans native and they will likely point you to Leidenheimer, the leading baker of po'boy bread, or John Gendusa Bakery, which invented the bread used today. If you're not lucky enough to live anywhere near these bakeries, look for a wide, symmetrical French loaf without pointy ends. Chef Brian Jupiter says, "Don't use baguette and think that you are making a po'boy. [The] bread should be soft and airy with [a] slightly crisp crust." Go with locally made breads or breads baked in-house rather than mass-produced breads trucked across the country. Don't Be Stingy Load that po'boy up with a generous serving of fried seafood. "Fried seafood makes the best po'boys and don't skimp on the meat!" says Jupiter. Using shrimp as an example, he says, "Places… frustrate me when they make their shrimp po'boys with only six pieces of shrimp." Use Cornmeal Cornmeal and oysters go together like salt and pepper, at least when you're frying them. Cornmeal lends a distinct flavor and a nice crunch to the oysters, and is the traditional way of preparing fried oysters for po'boys. Jupiter uses a 2:1 ratio of all-purpose flour to cornmeal in his recipe. Get Dressed Jupiter says to always get the po'boys dressed, which in po'boy-ordering vernacular means, "Always top with shredded lettuce, tomato, pickle, and mayo." Don't get tempted to cut corners here — it's important to cut the shredded lettuce from a whole head of lettuce instead of using pre-shredded bags, and we think it's folly to bother with the tomato if it's out of season. less than 60 days to softball and shed season. c'mon sun!

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they are going to quit irrigating-that'll fix the problem......_________________________________________________________________________________________ Park officials seek to rid Grand Canyon of not-so-shy elk after too many run-ins with humansBy Felicia Fonseca, The Associated Press | Associated Press – 4 hrs ago Email Share Print FLAGSTAFF, Ariz. - The Grand Canyon is an international destination where spectacular views are not the only thing that grab tourists' attention. Elk, once a rare sight at the national park, now regularly jam up the park's roads, graze on hotel lawns and aren't too shy about displaying their power, provoked or not. They've broken bones and caused eye injuries in the most serious circumstances, and give chase to the unsuspecting. Park officials want to reduce those interactions with humans by depriving the elk of the food and water sources that lured them to the area: grass along the South Rim and the runoff from a water treatment facility. Signs tell visitors to keep their distance from wildlife and warn that the animals could get aggressive, particularly during breeding season. But getting that message out is challenging with an ever-changing audience. Some 5 million people visit Grand Canyon each year and about 2,000 live there. Roads and campsites become clogged with elk and cars, through the animals' stubborn nature or camera-toting tourists marveling at them. A volunteer crew responded to 115 "elk jams" over 53 days last year, taking anywhere from one minute to 2 hours to clear up. Kim Crumbo was jogging at the Grand Canyon in 2006 when he saw a bull elk rubbing its antlers against a tree. He said he screamed "like a banshee" when it knocked him over, breaking his leg in three places. "They (elk) really don't belong there," said Crumbo, director of conservation at the Grand Canyon Wildlands Council. "In spite of my encounter, I still think they're beautiful animals, magnificent. The park really needs to deal with that issue not exclusive of public safety but from an ecological standpoint." The bull elk in the park weigh around 700 pounds, stand 5 feet tall at their shoulders and have impressive sets of antlers. Hunting generally controls elk populations, but that's prohibited at the Grand Canyon, as is feeding wildlife. Elk brought in by train from Yellowstone National Park helped re-establish the Arizona populations after the state's native elk became extinct around 1900. They're now too close to the Grand Canyon's most popular areas for comfort. Last summer, a tourist standing too close to an elk was scratched in the eye by its antlers. Officials say it would be best to replace lawns with native vegetation that's abundant throughout the park, so that the elk don't necessarily prefer the tourist-heavy areas to other spots. They're also considering using excess water from the treatment facility to expand the park's nursery instead of letting elk drink it as it flows over the landscape. At the local school, students and staff constantly are reminded to shut the gates of the fence around the recreational field to keep elk off the grass and away from children, though the animals have gone under and over the fence. Grand Canyon residents are told not to put animal feed, water buckets or bird feeders outside so that elk aren't tempted to wander around homes. More than half of the 91 elk-related calls that the wildlife program has responded to since fall 2008 were over elk and people mingling in the same areas, or approaching one another, said Grand Canyon wildlife biologist Brandon Holton. Even when visitors follow the guidelines not to approach or feed elk, to flee when they're acting aggressively and to avoid the animals' territory, accidents still happen. In 2011, a park concessionaire employee was gored in the back by an elk while she was on the sidewalk one of the hotels. "They've completely lost their fear of humans," Holton said.