Texas is similar. You can’t keep reds over 37” I think. You do get one tag if memory serves. I don’t have that problem sadly. Mine are in the 22-26” range.
Texas is three per day 20-27” slot, and you can keep one over with a tag. I believe they will issue new tags after you use the original. Louisiana you can keep 5 per person, one over every day, no tag. Fl our limit is 1 per person, 18-27. Can’t keep any over. You can keep one overslot trout and i believe you can keep one over slot black drum still. We keep a trout over 19 inches occasionally, but we let the over slot drum go back.
Ribs last night were incredible and no left overs. I have converted my wife and MIL to dry rubbed ribs instead of wet Kansas City style.
Tonight we’re going with Johnny’s Pizza & Calzones here in Jasper. Pretty dang good pies, calzones, strombolis, and lasagna. It’s everybody’s choice. The longnecks are ice cold and the wine is chilled like Ms. Jan likes. Life is good in Gator Nation!
Skipping attending in person tonight. My wife is swamped with work and the chances of rain make it a no-go for my 89 year old MIL. Now it can be fun going alone if it is a game where I will be surrounded by scouts, but tonight ain't that kind of night. I will be cooking something very akin to what I cooked one week ago: roasting a pork tenderloin with a sesame/teriyaki marinade and sauteed green beans in butter. I will make rice with datil peppers and my son that doen't like that will have leftover egg noodles from yesterday's chicken marsala. The chicken marsala was great, but only if you don't follow the recipie. Ain't no way that mushrooms "give up their moisture and brown" in six minutes. If you turn up the heat trying to do that you burn the butter. It is like caramelizing onions. It always takes two to three times as long as what the recipie says if you do it correctly.
Tonight I’m making a pot of Taco Bean soup with pressure cooked and shredded chicken breasts. The chicken broth created by this makes for a more flavorful pot of soup. Toppings will be fresh jalapeños, sour cream, and Sargento Tex-Mex shredded cheese. A variety of Tostitos chips are on hand. The ice cold longnecks tonight are Dos Equis Amber w/lime wedges and the girls are holding fast to their chilled wine. Life is good in Gator Nation!
Going to the U of H game against Sam Houston St tonight. $2 tickets and $2 nachos so having nachos with the kiddos!!!
I have gone to some MLB games where I had no dog in the fight. I have even gone to some NCAA basketball games were I had no dog in the fight. It is kind of cool to do that.
They were $9 a piece. Pretty steep for college. Nice little park but all astroturf which I can’t understand in Houston, TX. UT Austin has the same at Disch Falk and I can’t stand it there either. Lubbock is a different story as it can be quite cold early in the year. The “nachos” are more Frito pie style than anything. They cut a bag of chips open, pour the standard nacho cheese sauce on it and then pour some taco beef. For $2, a solid deal. We might go back in a week or two. Kids had fun. The little guy got a foul ball which he was super excited about. Overall, a good night!
Grilling NY strip steaks (on sale at Publix) with sauteed rapini and mashed potatoes. My wife wanted simple and this is simple. Simply dee-lish.
Lurk— My Dad always had a habit of looking across the table at a meal like that with that “JK” grin on his face and say-“I wonder what the po’folks are doing tonight”…. He always made me smile….
Making gringo tacos for before the game: gound turkey, McCormick's lower sodium taco seasoning, "stand and stuff" hard shells. But I did make my own pico de gallo and I have some queso fresca. I much prefer making carnitas, chicken tinga or even faking barbacoa on the Kamado for tacos. But I spent most of the day trying to figure out the tax code for how to do long term capital gains on a rental house property that we sold where we hold a mortgage. Our long term capital gain is not all in one year. It took a while, but I got it. It all makes sense, but using Google was not a big help in figuring out what forms I had to fill out before filling in Schedule D.
Tonight I am making a very simple tomato pasta sauce: Canned San Marzano tomatoes, butter, and half an onion simmered in the sauce and taken out at the end. I will serve it over buccatini. We have friends that are vegetarian, but not vegan. (We also have some vegan friends but butter is not something they would consume.) Trying to see if I can use butter to mimic the richness of so many Italian sauces that use animal fat. Leaving out all spices and wine so as not to confuse things. Needless to say I used a lot of butter. Probably not a keeper recipe, but the first step on a cooking journey. Looking to see if I can get the velvety mouthfeel using only butter.
Last night we had fish tacos using the black drum my wife caught on Wednesday. She caught two nice ones on Wednesday. I caught squat… Two trips in a row she has outfished me. Not sure what I bring to the table anymore in this relationship.
