northshorewaterman

the most dangerous thing on a boat is a dull knife.

I would like to offer that a sharp knife is also quite dangerous.

Jackass.

Still quite a few pictures of nothing.  I think if I set the camera a little lower in the tree I’ll have a better shot at coyote and fisher.

worst fishing dog ever

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Looks like someone rode the short bus to the river.

I think that I’ve missed something in the last 35 yrs I’ve spent killing my brain-cells one at a time (that’s a lie, sometimes I double up).  Since when is evolution, and all of the science supporting it, so easily poo-pooed while the crazies can, with straight faces, point to the big man upstairs and all his immaculate conception, part the red sea, burning bush, Noah’s ark, water to wine, three wise men (three?  really?), thow shalt not covet thy neighbors wife bullshit and claim that creationism is the logical explanation to our arrival on this little piece of star turd?  Geesh, I hope santa doesn’t see this.

Y’all may be fine with the mustache fading into obscurity…not this guy.

This hangover was totally worth it.

They are who we thought they were.

Well if that isn’t the cutest little thing!

Oh, wait.  I think I’ve got a bite.

Nice sweatpants porky.  As my neighbor says, sweatpants like that are for guys that really just stopped caring.

Something recently ate one of my cherry trees right down to the trunk.  I believe that these two are the perps.  Coincidental that they showed up last night while I was cooking dinner.

I’m not much of a cook so I like to keep things simple…and it doesn’t get more simple than this:

Course sea-salt and ground pepper both sides of the steaks and allow to come to room temp.

Melt a little butter in a large pan (one that can later go in the oven) and sear one side of the steaks for a couple of minutes.  Flip the steaks, pour in 1/4 inch of red wine ( I use Black Box, because I drink for effect.  And I like the name.) and throw the whole pan in a 400 degree oven.

Set the timer for 5 minutes for medium rare.  If you eat them well done, you’ll pay when you get to hell.  Take them out of the oven and throw them on a plate.  It is important to let them sit for about ten minutes (throw some foil over them).

Perfect, every time:

http://www.cbsnews.com/stories/2011/06/08/earlyshow/living/money/main20070050.shtml#ixzz1P7zERfJ0

As NOAA tightens the noose around the neck of America’s day-boat fishermen (I’ve just recently heard of another well-know waterman in Gloucester that is considering selling out), Quality local seafood will slowly disappear.  As it is replaced by frozen imports and ‘trip fish’ from offshore, don’t expect the prices to go down…that’s just not how it works.  A system of audits performed by the FDA to assure the public of what they are eating and where it came from will benefit everyone.  Well, perhaps not the dishonest middle men who have perfected making a living off of the efforts of others.  Consumers are spoiled with all of the great fish markets on the northshore, but can still be easily fooled.  Happens every day.

Bring on the seal: