November 23, 2011

giving thanks

Roughfisher Oval

2011 has been a year of turmoil, not just in the scheme of world politics but there has been a lot going on behind the tungsten curtain over at the roughfisher command post. It's been a state of upheaval and change, including a brief stint of unemployment, however it also brings about the opportunity for reflection, self discovery, and growth. So here's what I'm thankful for this year:

The Family - My support staff has always been number one. Thank you for holding the rudder straight and firm, even when I was listing off course.
The Kids - You guys are my life blood. Thanks mateys!
The Lady - You keep the wind at my sails. I love you!
My Fishy Friends - Thanks for keeping me in the scene even when I haven't been able to be on the water.
Hurricane High Gravity - If it wasn't for your $1.39 price tag, high ABV, and delicious taste hitting my lips, I don't know how I would have made it through those fierce gales and turbulent high seas.

Happy Thanksgiving!

November 16, 2011

Funnin' around

I was filling customer orders recently and had a chance to tie up some thunderbirds, a pattern I hadn't tied much since this spring. Man I love this pattern, between the moose tail and the soft hackled ruffed grouse thorax, the profile of this fly is so sexy.

Did some messing around blending up an insect green dubbing blend from a couple of other dubbing blends I had already made. I think I like the composition of this blend better than some of my previous batches in this color. What do you think? I had to tie up a few Carp Crack in this color of course...

carp crack
Carp Crack, always lethal!

November 14, 2011

Sausage Haus

So the roughfisher has been slacking a bit in both the fishing and blogging department. I apologize folks. But I have been busy in the background grinding up some fresh meats in the seedy underground laboratory at the Roughfisher Command Post. In addition to making some 8 quarts of napa cabbage, daikon radish, and cucumber kimchis, I've managed to stuff about forty-five pounds of beef, pork and venison, transforming plain old protein into the delectable charcuterie known as sausage.

pre grind
fresh sausage
I ended up with six varieties of sausage, a Wisconsin-style bratwurst, Italian sausage, a smoked Italian, smoked jalapeƱo cheddar, smoked bulgogi inspired snack sticks, and a fresh salsa verde pork sausage.

fresh off the grill
salsa verde sausage
There was lots of fun behind the grill. My favorite experiment was the chile verde pork sausage. Crafted on a whim, I ground pork shoulder, onion, garlic, jalapeƱos, cilantro, and tomatillos, stuffed it into a hog casing, and cooked it on the grill. I served it on a brat-style hard roll and garnished it with fresh onion, cilantro and salsa verde. Most definitely a winner!

Thankfully I saved a few sausages for the freezer to nourish me through the winter...