You want outdoor extras? We’ve got outdoor extras.
Lure of the week
Lure name: Prop Frog
Company: Lunkerhunt (www.lunkerhunt.com)
Lure type: Topwater
Sizes and colors: Available in a 3.5-inch, ½-ounce model in eight colors, including green tea, leopard, croaker, rocky toad, pearl, Texas toad, blue gill and toad.
Target species: Largemouth and smallmouth bass.
Technique: Brand new to the market – it just debuted at the ICAST show in mid-July — this lure is designed to be fished in places where other prop-style lures would foul up, namely while being pulled through and around grass, weeds and wood. It’s a hollow-body lure that floats at rest. That allows it to float up and over structure. When it hits an open patch of water, though, the two props on its feet gurgle, bubble and churn the surface, attracting predatory fish.
Sugg. retail price: $8.99.
Notable: The Prop Frog comes with a full set of weedless hooks, including two that curl up around the body and a third that trails between the legs. That combination is meant to allow the lure to deflect off cover while still providing consistent hookups..
Tip of the week
When you go camping, do you pack your clothes in gallon-sized, zipper-style freezer bags? You should. Whether backpacking, canoe camping or car camping, it’s a practice that serves several purposes. First, putting clothes kept in bags – sometimes trash bags work OK, too – keeps them clean and dry until you’re ready to wear them. It also gives you a place to contain clothes that are dirty, wet and smelly. Finally, in a pinch, the bags can be re-as needed.
Recipe of the week
Fish cheese puff
Ingredients
- 2 ¼ pounds fish fillets
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- 2 eggs
- 2 tablespoons green olives, sliced
- 1 teaspoon chopped onion
- ¼ teaspoon salt
Directions
Place the fillets, slightly overlapping, in a greased baking dish.
In a large mixing bowl, beat the egg whites until stiff. Fold those into a mixture made by combining the sour cream, olives, cheese, onion and salt.
Spread that over the fillets. Bake 25 to 30 minutes at 350 degrees, or until the fish begins to flake.