You want outdoor extras? We’ve got outdoor extras…
Lure of the week
Lure name: Mag 12 Buzz Worm
Mag 12 Buzz Worm
Company: Mister Twister (www.mistertwister.com)
Lure type: Soft plastic worm
Sizes and colors: Available in a 12-inch model in 11 colors, including Junebug, plum apple, blue fleck, cranapple, red river special and black/blue flake.
Target species: Largemouth and smallmouth bass.
Technique: It looks like a small snake, or maybe like a nightcrawler that would play basketball. Whatever, the Mag 12 is a full 12 inches long and thin. It was designed primarily as a big bass bait, but will reportedly catch fish from 10 inches on up. Use it to target bass on structure such as ledges, reeds and brush piles in deeper water. It also works for flipping, Carolina rigging and Texas rigging on either a 5/0, 6/0 or 7/0 hook.
Sugg. retail price: $5.52.
Notable: This lure gets its action from the long tail. It can be dragged back to the boat or shore, but often works best if it’s hopped or twitched. That makes the tail flutter as it free falls.
Tip of the week
The fall archery seasons are closer than you might think. So what are you doing to get ready? Regular practice is critical, and hopefully you’re getting some of that in, but it can also get a bit monotonous. One way to keep things fun and challenge yourself at the same time is to think long. When hunting, most shots will be at 30 yards or less, so practice at those distances. But do some longer shooting, too, at targets 50, 80, even 100 yards away. When you’re grouping arrows at those distances, you’re form is pretty good. And, when the time comes to draw on a deer much closer, it will seem crazy easy.
Recipe of the week
Citrus breaded walleye
- walleye fillets
- Panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- ½ stick butter
- juice of one lime
- cilantro (or other herbs)
- juice of ½ orange
- salt and pepper to taste
It’s hard to go wrong with walleye fillets, ever. So there’s that. But this is a good way to use them.
Melt the butter, then mix into it the juices and salt and pepper. Chop the cilantro – or parsley, dill or other favorite – fine, then mix it and the Parmesan into the bread crumbs.
Pat the fillets dry. Dip them into the butter, coating both sides, then dredge them in the bread crumbs.
Place in a shallow, greased baking pan. Place under the broiler. Go 4 minutes, then flip the fish and continue cooking until the bread crumbs are toasted and the fish flakes easily.