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Gear of the week
Gear name: Folding shovel and pick
Folding shovel
Company: Coleman (https://www.everybodyshops.com/coleman-folding-shovel-and-pick.html)
Gear type: Tool
Product description: It’s a safety thing, I suppose, but a sometimes difficult one to deal with. On a recent camping trip, the supplied, metal fire ring at our site was a good 16 inches high, at least. No fire was likely to escape it, but it was very difficult to cook in it, too. And it was loaded with old ashes from previous campers. Luckily, I had a folding shovel with me. I used the pick to loosen compacted ash and the shovel to scoop it out. The saw’s come in handy when making wood fit rings, too. I keep one in the tote of camping supplies that goes with us everywhere.
Available options: Fully opened, this shovel is 23 inches long. It folds down to 10 inches for storing, though. And a locking collar keeps it the position you choose.
Suggested retail price: $9.99.
Notable: This saw comes with a carry pouch. It’s good for keeping any dirt or ash that gets on your shovel from dirtying other gear.
Tip of the week
All of those roadside stands selling sweet corn signal that it’s summer. But that doesn’t mean the time for planting is over. If you put in food plots for wildlife, and whitetails especially, consider a late-summer planting. Winter wheat, oats, rye and brassica are all good options, planted solely or in some combination. They’ll mature about the time hunting seasons open and bring or keep deer around when you’re able to take them.
Recipe of the week
Creamed pike
Ingredients
- fish fillets
- melted butter
- ¾ cup cream of celery soup, undiluted
- salt and pepper to taste
- ¼ cup sherry wine
- grated cheese (Parmesan or cheddar)
- ½ cup heavy cream
Directions
Northern pike can be tricky to clean, given all their bones. But it can be done.
And when filleted, pike can be very tasty.
Here’s a recipe that uses pike (though you can substitute bass, too) to showcase that.
Place the fillets in a shallow baking dish. Brush them liberally with the melted butter, then top with salt and pepper to taste.
In a bowl, combine the soup, heavy cream and sherry. Mix well, then pour over the fish.
Finally, sprinkle it all with the cheese and bake at 350 degrees for 30 minutes.
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