You want outdoor extras? We’ve got outdoor extras…
Lure of the week
Lure name: MVP
Company: Secret Lures (www.secretlures.com)
MVP swim jig
Lure type: Swim jig
Sizes and colors: Available in three sizes – ¼-, 3/8- and ½-ounce – in peanut butter and jelly, black and blue, candy craw, bluegill, chartreuse shad and whiteflash..
Target species: Largemouth and smallmouth bass.
Technique: This swim jig comes in three formations, with which ones is the right one based on where you fish. The “North” edition weighs ¼-ounce and has a medium 5/0 Mustad hook for use in light line and clearer waters. The “South” version weighs 3/8-ounce and has a heavy 4/) Mustad hook for use in grassy and stained fisheries. The “HD” version, meanwhile, weighs 1/2 –ounce and has a 5/0 saltwater hook. It’s for use with braided line where you have to pull big fish out of heavy cover.
Sugg. retail price: $3.89.
Notable: All varieties of this lure feature lifelike eyes, flared gills and a recessed line tie, for a weedless presentation.
Tip of the week
Small game hunting seasons aren’t over yet, so hopefully you haven’t packed away your shotgun. But they will be sooner rather than later. And then? Well, if you’re a dog owner, the rest of winter is the perfect time to sharpen your dog’s skills. When it comes to dog training, a lot of professional recommend using the months you’ll be indoors – at least occasionally — to work on obedience. Go back to the basics, reinforcing commands like sit, here, down, etc. You can do that at home, indoors, so that when you are back in the fields and forests, you and your dog are on the same page.
Recipe of the week
Grilled s’mores dip
- 6-12 graham crackers
- 1 large milk chocolate bar
- 2 cups small marshmallows
There’s nothing that says camping like s’mores, right?
Well, this is a take-off on those that you can make over the campfire, on the grill on the patio or even on the stovetop at home. Either way, it’s a great dessert for sharing.
To start, line a cast iron skillet – on the bottom and sides – with graham crackers. Top those with the marshmallows and broken up chocolate bar (using as much as you like, really, depending on your sweet tooth).
Cook over very low heat, so that you just melt the chocolate and marshmallows without burning the crackers (some even set the heat, then set the skillet to the side of it, rather than directly over the flame).
When everything is gooey (but cool enough to eat), scoop it into bowls or eat it directly from the pan, dipping more crackers into the dip like you would chips with salsa.
Want to see more? Check us out on Facebook, Twitter and Instagram.