Here’s an outdoor photo tip: shoot early and late in the day to capture the best, most colorful light.
Bob Frye/Everybody Adcventures
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Gear of the week
Gear name: Smartphone StrapPack Pouch
Company: Clakit (https://www.everybodyshops.com/clakit-smartphone-pouch.html#tab-product1)
Gear type: Phone pouch
StrapPack Pouch
Product description: Just about everyone who heads into the woods these days carries their phone with them. And with good reason. Smartphones allow for the taking of some high-quality pictures, offer GPS and mapping capabilities, and, remember, can even be used to make phone calls should an emergency arise (provided you have service, of course). How to carry them so they’re always close to hand and accessible, though? That’s where this pouch comes in. It attaches to any backpack strap or belt up to three inches wide, courtesy of the included clips. When not being used for a phone, it’s great place to keep maps, snacks and other items, too.
Available options: This comes in two colors, black or tan.
Suggested retail price: $19.95.
Notable: Made of heavy duty 1000D nylon, these pouches are lightweight and water resistant. The standard version is 6 by 3.75 inches. An extra large version for larger smartphones measures 6.75 by 4 inches.
Tip of the week
Photographs can be wonderful ways to keep track of outdoor adventures. But some come out better than others. Lighting is one reason why. Photos taken mid-day, when the sub is high overhead and glaring, are often less appealing, for example, because that light causes harsh shadows. So when exploring, try to shoot your photos early and late in the day, when the light is softer.
Recipe of the week
Deviled walleye
Ingredients
- 2 pounds walleye fillets
- 1 small onion, diced
- ½ green pepper, finely chopped
- 1 pinch cayenne
- 1 ½ tablespoons Dijon mustard
- 3 tablespoons lemon juice
- ½ cup bread crumbs
- 1 teaspoon soy sauce
- ½ cup grated provolone cheese
- 1 stick butter
- salt and pepper to taste
Directions
Saute the onion and pepper in the butter until soft. Add the mustard, soy sauce, cayenne and lemon juice, then stir in the bread crumbs and cheese.
Meanwhile, salt and pepper the walleye fillets. Lay them on aluminum foil and broil for about 5 minutes.
Flip the fish and cover with the mixture you made earlier. Broil another 6 to 8 minutes, or until the fish is flaky and white.
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