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Lure of the week
Lure name: Vibrax Chaser
Company: Blue Fox (www.rapala.com/bluefox-lures/)
Lure type: Spinner
Sizes and colors: Available in 3/10-ounce model with a size 2 blade and a ½- ounce model with a size 3 blade, all in six colors: copper, firetiger, gold, orange craw, rainbow trout and silver.
Target species: Largemouth and smallmouth bass, salmon, trout and northern pike.
Technique: The Blue Fox spinner has been around and catching fish for a long time. This is a new variation, one that’s said to specialize in catching larger fish in particular. It combines the original spinner body and blade – which produce flash and sound — with a soft plastic “trigger,” or body made to resemble a young of the year perch. The appearance is of a small baitfish chasing a smaller baitfish. It runs 2 to 4 feet deep and, courtesy of its free-turning brass gear, can be worked without an additional swivel.
Sugg. retail price: $5.99 to $6.49, depending on size.
Notable: These are expected to be available at retailers early in 2019. They are already available in places online, however, including the Blue Fox website.
Tip of the week
At this time of year, more than ever, it’s all about economy. Fish that are gorging in anticipation of the harsher conditions of winter want to consume as much food as possible, but they don’t want to expend any more energy than necessary to do it. The juice has to be worth the squeeze, as they say. So when it comes to fall fishing, make it easy on them. In streams and rivers, fish current edges near protective cover. The fish hide in the cover and snag food as it floats by. Get your bait or lure in that zone and get it deep enough to get down to the fish.
Recipe of the week
Blueberry muffin French toast
- 1 package cinnamon raisin English muffins
- ½ tablespoon vanilla extract
- 6 eggs
- ½ cup chopped pecans
- 1 cup half and half
- 2 cups fresh blueberries
Looking for something that’s filling and tastes good for breakfast over the campfire?
This recipe, from Kampgrounds of America, fits the bill.
Split the muffins in half and arrange them on a double sheet of foil. Fold up the outside edges slightly.
Whisk the eggs, vanilla and half and half in a bowl, then pour over the muffins. Sprinkle everything with pecans and blueberries.
Cover everything with another double sheet of foil and place it on a grill above hot coals. Cook until the egg is cooked through, something that usually takes 30 to 40 minutes, depending on your heat.
To serve, divvy the muffins up on a plate and top with more blueberries and either powdered sugar or syrup.
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