The foam Gaga Spider takes all the delicious, buggy elements of sub-surface nymphs, and combines it with the fast and furious top-water action of a foam spider. Ingredients: size 14 to 18 dry fly hook beige thread small plastic barbell eyes (optional) brown goose biots yellow/chartreuse crazy legs brown and yellow foam yellow dubbing Aqua
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A microscope. Just because.
I just bought this microscope from Goodwill. It was only five bucks and promised to enlarge things as much as six hundred times. So far the only thing I know for sure is that q-tips may clean smudges, but they also leave a lot of tiny fibers on microscope lenses. The other big discovery: my
I was biking through South Austin this evening and I noticed that some of the red buds had started to bloom already. As a fisherguy that of course made me think about a year ago, near the end of the white bass run when I finally managed to get myself into some white bass fishing.
When the weather’s right, the fishing team will head down to the old Colorado River for a little swimsuit fishing. Now that I’ve had some more experience with the Colorado, I would have to compare it to Lady Bird Lake, in that it’s convenient, but it’s also likely to give you a good fishing day
Most people know Bull Creek as the Austin park that’s constantly getting closed to swimming because of dangerous levels of fecal bacteria. But for those of us with fly rods and a penchant for urban assault fishing, it’s a collection of unsuspecting perch and largies. Third Degree and I hiked into the creek’s green space
The fishing team got a hot tip that if one were to go to the hinterlands of Austin, to the sprawling suburbs, that behind a certain big box store there was a rainwater runoff settling pond, and that within that pond were some of the most voracious bass in town. So of course we all
The great thing about tamales is that they’re the gift that keeps on giving. With a couple of dollars worth of low-grade pork, and pennies worth of spices, cornmeal and corn husks, you can make a pile of tamales which will keep in the freezer forever. The trick to making a really good tamale, is
It had been a little while since I had visited the lunch counter at the back of the convenience store on Cedar Avenue and 14th Street. The ownership had changed, so they now offered more soul food and barbecue than they had before, but they still had gizzards. The proprietress fried me up a
About mid-summer here in Austin, the prickly pear get ripe. They bloat purple in the punishing sun, sprouting with tantalizing juiciness from the middle of daunting thickets of thorns. I pass by a lot of these prickly pear groves on my daily bike commute, the nopalito cactus flourishes in the poor soil and neglect of
I haven’t stopped exploring the menus of the fruit cup stands down on Riverside. One of the standard options on the non-fruit side of their menus is chicharrones preparados. Reading the name, I initially thought that this food would be a pile of fried pork skins topped with beans, cream, and other delicious garnishes. But