You want outdoor extras? We’ve got outdoor extras.
Gear of the week
Gear name: Eat’n Tool
Company: CRKT (http://shop.everybodyadventures.com/CRKT-EAT-N-Tool-p/eacrkteat.htm)
Gear type: Utensil
Product description: What if you fed a spork steroids? Well, you’d probably end up with the Eat’n Tool. You can scoop up a mouthful of soup with it or stab a chunk of meat, yes. But it’s also a multitool, complete with a screwdriver blade, bottle opener/pry edge and three wrenches.
Available options: This comes with an attached carabiner. It can be hooked on a backpack’s strap, an o-ring or — and this is what I often do — to the handle of your bowl/mug so that they’re always together.
Suggested retail price: $7.99.
Notable: At 4 inches long, the Eat’n Tool weighs in at just 1.5 ounces, so it’s a good option for backpacking or carrying on daytrips that might involve lunch in the woods or streamside.
Tip of the week
Brush piles aren’t just for crappies. Not in the hottest days of summer anyway. You can often find bass hunkered way down in brush during midday, too. When the sun is at its brightest, and there’s a lot of commotion on the lake, and temperatures are high, bass often bury themselves in brush as an escape. Target them with finesse lures, like small jigs, to get them to bite.
Recipe of the week
Chili lime salmon
Ingredients
- 4 small pieces of salmon (or steelhead)
- 2 limes freshly juiced
- olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 tablespoon paprika
Directions
Heat your grill to medium. Drizzle the salmon with the lime juice and olive oil, then rub it with a mixture of the chili powder, cumin and paprika.
Plan the salmon skin side down and grill for 5 to 6 minutes, or until the meat is flaky.
Remove from the heat and serve with a mango salsa.
