FishingReport - Longboat Key NewsPage Friday, July 31, 2009 Longboat Key News • Accredited Organic...
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Page Friday, July 31, 2009 Longboat Key News • Accredited Organic Land Care Professionals • Specializing in Sensitive Coastal Landscaping • We use Battery Operated Lawn Equipment that is Quiet, Emission & Fume Free • Florida Friendly Landscaping Dear Paige, Your ability to consistently maintain a beautiful, healthy landscape while doing so using earth friendly lawn care products and equipment is phenomenal! Safescapes has helped turn our Florida yard into a beautifully maintained tropical oasis. Thank you and your staff at Safescapes for providing a unique, professional quality lawn care service. We highly recommend Safescapes for anyone who wants their landscape to “pop” while doing so cost effectively in a manner that is environmentally sensitive. Sincerely, Patty & Dave Persson Backyards worth talking about Safescapes Land Care LLC Paige Taggart Long (941) 961-0103 www.safescapes.com Licensed and Insured Key Life Fishing Report CREATIVE KITCHEN AND BATHS by Bob Elmes, Inc. 40 Years of Experience We take pride in our: • Quality craftsmanship and products • Courteous professionals • Clean working environment • Open client communications • Expedient finished product • Full 2 year warranty www.creativekitchenandbaths.com License#CGC060087 You create the dreams .... we create the reality! 941-925-3723 This Is Mr. & Mrs, Anderson`s of Sea Place Condos. And it could be yours. Mr. & Mrs. Farina of the Players Club. This could be yours. Captain Wayne Genthner Contributing Writer [email protected] Imagine this. you’re spending a lazy late afternoon with a friend or two ply- ing the placid waters of north central Sarasota Bay near Long Bar. You’re quietly searching for the subtle swirls of feeding Red fish, when suddenly the surface for a hundred yards around the boat you’re in explodes into a fury of spray and slash. You train your eyes toward the commo- tion to identify the nature of the tempest and the sight you encounter simultane- ously thrills, chills and astounds you. It’s the biggest school of bull Red Fish you’ve ever seen and they’re blitzing minnows by the truckload right under you. Certainly, that image alone is worth the price of admission but it gets even better. Not only are there hundreds of trophy sized sport fish running amok within short casting distance, they’re being chased by a school of eight-foot long hammerhead sharks right out of the water and on top of the exposed and dry portion of the sand bar your fishing next to. Holy smokes, if you knew this would happen you’d have brought a bigger net! Well, this was just one event out of many on one of my bay charters just east of White Key and the Inter-coastal Waterway this week. And it serves to underscore two points I’d like to make about the fishing in Sarasota Bay. First, sportsfolk whom enjoy angling are privileged to function as guardians of a resource that never ceases to edify our community in ways that go beyond description by mere words. The fact that such amazing occurrences, requiring incredible masses of fish, testify to the fact that environmental regulations such as fertilizer use guidelines and storm water runoff abatement programs work. When we foster responsible stewardship we are rewarded. Secondly, no matter how much time you’ve spent on the water, and no matter how well you understand the natural pro- cesses constantly at work in the aquatic environment, there’s no way you’ve seen everything that it has to offer. This week the near shore Gulf yeild- ed fine catches of delicious Key West Grunts, Gag Grouper, Spanish Mackerel and black tip shark. Of particular interest to me is the ever-increasing population of these large grunts and grouper, all within a couple of miles of shore. Those who enjoy sauté, ceviche and sashimi consider these fish a delicacy.And they’re fun to catch too, judging by the pleased look on my client, Ms. Jungman’s face. So, after three decades of shallow flats fishing and deep-water explorations I’ve decided to expect the unexpected and never then be disappointed in what lays ahead. There’s a long list of descriptive adjectives I employ from time to time to help convey in discussions with clients the sense of excitement, and mystical grounding I experience every day when I point my boat’s compass and com- pany toward the unknown. Mundane, has never made the list. When the fish run like this, bring a bigger net! Ms. Jungman from Bradenton catches a Key West Grunt in the Gulf with Captain Wayne. As promised last week, we hog tied Jeanette for her Grandma Georgia’s home- made ice cream recipe, forced her to make us a batch (for investigative purposes) and our staff agrees, it’s the best ice cream we’ve ever tasted and well worth the extra trouble. Georgia’s Homemade Ice Cream Ingredients: 1/2 gallon of whole milk 1/2 pint of heavy cream 1 pint of Half & Half 8 eggs (well beaten) 2 1/2 Tablespoons Vanilla 1 Tablespoon of Vanilla Beans 2 packages of Frosty® or Junket® ice cream mix 2 1/2 cups of sugar Rock salt 20 bag of ice Heat 2 cups of milk with 2 1/2 cups of sugar until almost boiling. Then beat that mixture in with your eggs, adding mixture slowly and constantly mixing. Then add vanilla. Use 2 packages of your ice cream mix, mixed with a small amount of milk, making certain mixture is smooth before adding to above mixture. Add remaining milk, cream and half & half into mixture, stir- ring well. Pour mixture into ice cream maker’s freezer. Add layers of ice and rock salt, alternately until space between freezer and bucket are full. In an electric mixer the ice cream maker will stop when mixing is completed. In an old-fashioned hand churned ice cream maker mixture will take about 45 minutes, or until you can not turn the mixture. Carefully drain water from the bucket (covering the ice cream container to not allow any of the salt water to penetrate). Then repack your ice cream maker with alternating ice and rock salt, cover machine top with a heavy towel or rug. Allow to sit for 1 hour. Summer recipe series continues with Grandma Georgia’s ice cream Nothing is better than incorporating the fresh ingrediients of the seasons into your daily diet.
Transcript of FishingReport - Longboat Key NewsPage Friday, July 31, 2009 Longboat Key News • Accredited Organic...
Page � Friday, July 31, 2009 Longboat Key News
• Accredited Organic Land Care Professionals
• Specializing in Sensitive Coastal Landscaping
• We use Battery Operated Lawn Equipment that is Quiet, Emission & Fume Free
• Florida Friendly Landscaping
• Accredited Organic • Accredited Organic Land Care ProfessionalsLand Care Professionals
• Specializing in Sensitive • Specializing in Sensitive Coastal Landscaping
• We use Battery Operated • We use Battery Operated Lawn Equipment that is Lawn Equipment that is Quiet, Emission & Fume FreeQuiet, Emission & Fume Free
• Florida Friendly Landscaping
Dear Paige,
Your ability to consistently maintain a
beautiful, healthy landscape while doing
so using earth friendly lawn care products
and equipment is phenomenal!
Safescapes has helped turn our Florida
yard into a beautifully maintained
tropical oasis. Thank you and your staff
at Safescapes for providing a unique,
professional quality lawn care service.
We highly recommend Safescapes for
anyone who wants their landscape to
“pop” while doing so cost effectively in
a manner that is environmentally sensitive.
Sincerely,
Patty & Dave Persson
Backyards worth talking about
Safescapes Land Care LLCPaige Taggart Long
(941) 961-0103
www.safescapes.com
Licensed and Insured
KeyLife
FishingReport
CREATIVE KITCHEN AND BATHS by Bob Elmes, Inc.40 Years of Experience
We take pride in our: • Quality craftsmanship and products • Courteous professionals • Clean working environment • Open client communications • Expedient finished product • Full 2 year warranty
www.creativekitchenandbaths.com
License#CGC060087
You create the dreams....we create the reality!
941-925-3723
This Is Mr. & Mrs, Anderson`s of Sea Place Condos. And it could be yours.
Mr. & Mrs. Farina of the Players Club.This could be yours.
Captain Wayne GenthnerContributing [email protected]
Imagine this. you’re spending a lazy late afternoon with a friend or two ply-ing the placid waters of north central Sarasota Bay near Long Bar. You’re quietly searching for the subtle swirls of feeding Red fish, when suddenly the surface for a hundred yards around the boat you’re in explodes into a fury of spray and slash. You train your eyes toward the commo-tion to identify the nature of the tempest and the sight you encounter simultane-ously thrills, chills and astounds you. It’s the biggest school of bull Red Fish you’ve ever seen and they’re blitzing minnows by the truckload right under you.
Certainly, that image alone is worth the price of admission but it gets even better. Not only are there hundreds of trophy sized sport fish running amok within short casting distance, they’re
being chased by a school of eight-foot long hammerhead sharks right out of the water and on top of the exposed and dry portion of the sand bar your fishing next to. Holy smokes, if you knew this would happen you’d have brought a bigger net!
Well, this was just one event out of many on one of my bay charters just east of White Key and the Inter-coastal Waterway this week. And it serves to underscore two points I’d like to make about the fishing in Sarasota Bay.
First, sportsfolk whom enjoy angling are privileged to function as guardians of a resource that never ceases to edify our community in ways that go beyond description by mere words. The fact that such amazing occurrences, requiring incredible masses of fish, testify to the fact that environmental regulations such as fertilizer use guidelines and storm water runoff abatement programs work. When we foster responsible stewardship
we are rewarded. Secondly, no matter how much time
you’ve spent on the water, and no matter how well you understand the natural pro-cesses constantly at work in the aquatic environment, there’s no way you’ve seen everything that it has to offer.
This week the near shore Gulf yeild-ed fine catches of delicious Key West Grunts, Gag Grouper, Spanish Mackerel and black tip shark. Of particular interest to me is the ever-increasing population of these large grunts and grouper, all within a couple of miles of shore. Those who enjoy sauté, ceviche and sashimi consider these fish a delicacy. And they’re fun to catch too, judging by the pleased look on my client, Ms. Jungman’s face. So, after three decades of shallow flats fishing and deep-water explorations I’ve decided to expect the unexpected and never then be disappointed in what lays ahead. There’s a long list of descriptive
adjectives I employ from time to time to help convey in discussions with clients the sense of excitement, and mystical grounding I experience every day when I point my boat’s compass and com-pany toward the unknown. Mundane, has never made the list.
When the fish run like this, bring a bigger net!
Ms. Jungman from Bradenton catches a Key West Grunt in the Gulf with Captain Wayne.
As promised last week, we hog tied Jeanette for her Grandma Georgia’s home-made ice cream recipe, forced her to make us a batch (for investigative purposes) and our staff agrees, it’s the best ice cream we’ve ever tasted and well worth the extra trouble.
Georgia’s Homemade Ice Cream Ingredients:
1/2 gallon of whole milk1/2 pint of heavy cream1 pint of Half & Half8 eggs (well beaten)2 1/2 Tablespoons Vanilla1 Tablespoon of Vanilla Beans2 packages of Frosty® or Junket® ice cream mix2 1/2 cups of sugarRock salt20 bag of iceHeat 2 cups of milk with 2 1/2 cups of sugar until almost boiling. Then
beat that mixture in with your eggs, adding mixture slowly and constantly mixing. Then add vanilla. Use 2 packages of your ice cream mix, mixed with a small amount of milk, making certain mixture is smooth before adding to above mixture. Add remaining milk, cream and half & half into mixture, stir-ring well. Pour mixture into ice cream maker’s freezer. Add layers of ice and rock salt, alternately until space between freezer and bucket are full. In an electric mixer the ice cream maker will stop when mixing is completed. In an old-fashioned hand churned ice cream maker mixture will take about 45 minutes, or until you can not turn the mixture. Carefully drain water from the bucket (covering the ice cream container to not allow any of the salt water to penetrate). Then repack your ice cream maker with alternating ice and rock salt, cover machine top with a heavy towel or rug. Allow to sit for 1 hour.
Summer recipe series continues with Grandma Georgia’s ice cream
Nothing is better than incorporating the fresh ingrediients of the seasons into your daily diet.
