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Crafty Angler · 01-21-2009, 01:34 PM

Rick, haven't been able to confirm the nite off yet - should be able to with luck - but I'll create a hot stockpot of Drunken Blackfish Stew .

The only drawback is I'm fresh out of tog in the freezer, if anyone wants to contribute - all ya have to do is bring it along thawed and I can have it ready to go and just add the tog at the end - cubed tog only takes 20 or so minutes for to cook in the chowder anyway -

The 'Drunken' part is easy...

...I'm a saucy-ay par excellance on the 2nd most important ingredient.

01-21-2009, 01:34 PM	#11
Crafty Angler Geezer Gone Wild iTrader: (2) Join Date: Nov 2001 Posts: 3,397 Blog Entries: 2	Rick, haven't been able to confirm the nite off yet - should be able to with luck - but I'll create a hot stockpot of Drunken Blackfish Stew . The only drawback is I'm fresh out of tog in the freezer, if anyone wants to contribute - all ya have to do is bring it along thawed and I can have it ready to go and just add the tog at the end - cubed tog only takes 20 or so minutes for to cook in the chowder anyway - The 'Drunken' part is easy......I'm a saucy-ay par excellance on the 2nd most important ingredient.
	"There is no royal road to this heavy surf-fishing. With all the appliances for comfort experience can suggest, there is a certain amount of hard work to be done and exposure to be bourne as a part of the price of success." From "Striped Bass," Scribner's Magazine, 1881.