You want outdoor extras? We’ve got outdoor extras, including a little something for bowhunters …
Gear of the week
Gear name: T-Rex
Company: OnCore Archery Targets
Gear type: Archery target
Product description: You want to practice, but you’d also like to shoot at something other than the same old square all the time. But buying a full lineup of 3D targets is out of the budget. What to do? Enter OnCore Targets. They’re made of 5/8-inch self-healing, closed cell foam. The center score ring can withstand hundreds of shots, while the target overall can take thousands. They’re lightweight, too, and easy to store, as they can be kept flat or rolled up until needed.
Available options: There are other OnCore targets available in this line, from deer and black bear targets to zombies, apples and more.
Suggested retail price: $34.99, with others more or less, depending on size.
Notable: This target, and the others in the series, won’t stop an arrow on their own. They need attached to a hay bale or something. To do that, cut a wire coat hanger into pieces and put a 1-inch bend in the end. Poke those through the target and into the hay.
Tip of the week
In winter, lots of people pay attention to the weather to see how it might impact their commute. If things figure to be snowy or icy, you leave yourself more time, for example. Paying attention to weather can also pay benefits in terms of fishing. Trout, for example, are generally more likely to bite if water levels are stable and water temperatures are on the rise, even if just by a few degrees. So if you can pick your days to fish, look for those kinds of conditions. They offer more promises of success.
Recipe of the week
Cajun fried panfish
- 1½ pounds panfish fillets
- 1 egg
- ¼ cup milk
- 1 cup cornmeal
- 2 teaspoons Cajun seasoning
- ½ cup Bisquick
- ¼ teaspoon salt
This recipe works with any kind of fish, really. Including bluegills, crappies and perch pulled through the ice.
To make it, mix the Bisquick, milk and egg together. In a separate bowl, mix the cornmeal, Cajun seasoning and salt.
Dip the fillets in the wet batter, then the dry mix. Drop them into hot oil and fry for a few minutes per side, until the batter is golden brown.
Drain on paper towels, then serve.