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Gear of the week
Gear name: 12-hour hand warmer
12-hour hand warmer
Company: Zippo (https://www.everybodyshops.com/zippo-hand-warmer-12-hour.html)
Gear type: Hand warmer
Product description: Nothing can cut short a day outdoors in winter faster than cold fingers. When your digits are frozen, it’s hard to have fun. Enter the 12-hour hand warmer from Zippo. Made from metal to be durable, they generate heat using liquid lighter fluid. Load the filling cup – newly designed to make loading the hand warmer easier and less messy – with fluid, pour that into the warmer and light it and you’re all set. It burns easily (with no flame, in case you’re wondering), with no odor, for half a day, then is ready to be reloaded and used again, time after time. It comes with a warming bag to carry it in, too. They’re great for hunting, fishing, hiking, camping, snowshoeing, cross country skiing, snowmobiling or any winter outdoor activities.
Available options: These come in three colors” black matte, high polish chrome and Realtree mattte.
Suggested retail price: $17.56.
Notable: These stand just a hair under 4 inches tall. They’re a little more than 3.5 inches wide and about a half inch deep. They weigh only 2.6 ounces.
Tip of the week
Do you keep a lot book of your fishing? If not, this might be the year to start. Every time you go out, jot down things like the location, date, time of day, weather, temperature, water conditions, lure or bait used, including details on color, size and presentation, depth fished, fish caught and more. Is that some work? Sure. But it can start to reveal patterns that might lead to better fishing down the line.
Recipe of the week
Quick baked panfish
- 5 fish, scaled and filleted
- 1 can cream of onion soup
- ½ stick butter, melted
- 1 tablespoon milk
- ¾ cup sour cream and onion potato chips, crushed
- 1 tablespoon lime juice
- Salt and pepper
Here’s a recipe from Wisconsin that works great with bluegills or other panfish, caught through the ice or anytime.
Preheat your oven to 350 degrees. Meanwhile, mix the soup and milk in a bowl. Dip the fillets in that, then put them in a baking dish that you’ve coated with a non-stick spray. Sprinkle with salt and pepper to taste.
Next, combine with butter with the lime juice. Pour that over the fish, then top the fillets with the crushed potato chips.
Bake uncovered for 17 to 20 minutes, or until the fish flakes easily with a fork.
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