[cool][blue][size 1]Howdy from Arizona. For a few of you in Utah, who have been planning a trip for the "spring fling" on the Phoenix area lakes, now is the time.[/size][/blue]
[#0000ff][size 1]I hit Saguaro Lake Saturday morning with Southernman, the Nevada BFT board moderator. It was beautiful weather, with 65 to 67 degree water, and the cats and yellow bass are starting to come in. [/size][/#0000ff]
[#0000ff][size 1]I posted a complete story, with pics on the float tubing board. Here are just a couple of pics to set the stage.[/size][/#0000ff]
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TubeDude that looks like a blast.
INSANE4THEGAME
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Oh yeah! I need to get down there and get some use out of this AZ license sitting in my wallet!
Those yellows are a whole lot bigger than the ones in Tempe Town Lake. :-)
I'm guessing that I'll be down again two weeks from yesterday.
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[cool][blue][size 1]Come on down. Got some fishies waitin' fer ya. The early run yellows are usually smaller. They get bigger and bigger. In two weeks we will be catching a hundred fish a day, with some well over a pound. The largest ones in the pics are probably 12 inches and 3/4 of a pound. Just right for the skillet.[/size][/blue]
[#0000ff][size 1]Once the water temp passes 65...and before it goes over 80...the yellows, largies and cats become very active. I was amazed at how hard the cats are hitting and fighting already. The largies will be coming off the spawn by the time you get here and we might get some early morning top water action.[/size][/#0000ff]
[#0000ff][size 1]Also, the water temp will be over 70. That's about the time I quit wearing waders and just fish "wet". PM me when you are in the countdown phase and I can clue you in on the conditions.[/size][/#0000ff]
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That looks like a nice bunch of fish bet it was fun catching them, I spent the weekend sick on Sat and getting fried in the yard on Sun getting the garden started for salsa season!
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[cool][blue][size 1]Hey FFM, hope you are feeling better. I made a big batch of salsa myself on Friday and have been having it on everything but my ice cream. [/size][/blue]
[#0000ff][size 1]We have a lot of hispanic markets in Phoenix and get good fresh salsa fixins very reasonable. Since tomatoes do not set after the average temps get past 90, it is hard to raise good ones when they shut down before they start producing. We can grow chiles and other peppers, but they tend to be hotter when grown in hot lowlands. In short, I can buy better stuff...cheaper...than I can grow it.[/size][/#0000ff]
[#0000ff][size 1]PS...big clumps of cilantro are about 4 for a dollar. Want me to email you some?[/size][/#0000ff]
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Nice post TD. Thanks for sharing.
Good Fishing, Kayote
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Hey TubeDad, Whatever happened to fambly first?? Can you email me some of those nice hot chiles?? I just got a thermoscan program and it will handle email up to 1000deg C.
It is fortunate that my wife is Mexican. I get fresh salsa on an almost daily basis. I have such a taste for good salsa, as you already know, that I can compete with alot of the Hispanic locals on chile eating contest and leave them crying. hee hee.
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[cool][blue][size 1]Thanks, Special K. I'm betting you were thinking of another kind of "yellows" when you clicked on my post. Man, wouldn't we both like to be stretchin' the old string off La Jolla?[/size][/blue]
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[blue][size 1][cool]Hey, Tubekid, I sometimes wonder if you had straight chili oil in your bottle when you were a baby. But, your wimpy Utah sister is the only one in the fambly that doesn't appreciate a bit of fire in the groceries. Maybe the genes had something to do with that. Don't know as I like the idea of hot chiles in my genes. Ouch.[/size][/blue]
[#0000ff][size 1]By the way, I found a new salsa shop, out at the old Goldfield ghost town and mine. Wall to wall salsa bottles, including some pretty extreme names. Put it on your dance card next trip.[/size][/#0000ff]
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Yum, Yum....sound too good. I enjoy the art of growing my own, but I have a friend here at work who can get stuffreal cheap...like free on ocassion. Last year I got a case each of tomatoes, jalapenos, & tomatillos just so he could get some home made salsa. The bunch made about 20 quarts and he only wanted one quart.
In the fall I go to New Mexico to pick up New Mexico green chilies usually 3-4 bags (40lb bags) andn then spend days canning the stuff. Everyopne I know gives me jars so I usually give away tons of the stuff.
I don't care much for the fresh stuff but will eat my weight of it if allowed (and if its good stuff). I like to keep it around and the fresh stuff doesn't last long. If its not great then it won't get eaten in my house. You get cilantro at about 1/2 the cost I have to pay and its great for cooking and salsa making.
When you get back up here we'll have to spend some time burning up the kitchen making salsa....Dam all this salsa talk is making me hungry! Gonna have to go home tonight and kill a quart of Zuchinni Salsa - for dinner...!
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