Fly fishing's a hoot!

About 20 years ago I bought John a fly rod. He made the mistake of teaching me how to use it and after that, who ever got up first, got the fly rod, so when my birthday came around, we made a trip up to Park Falls and he got me my own pack rod and reel. We enjoyed fly fishing in Northern Wisconsin waters all that summer; at the end of it, I was just fitting into my waders at 7 months pregnant. Then we sold the little house on the lake, and my fly rod and waders got put away.

Through all the years and moves and clean outs, I kept them safe and with me, and even with the big clean out when we moved into our little 22' RV I found a spot for them under the bench. Now, I've rediscovered what I fell in love with all those years ago!

Lake Taneycomo is a constant 52 degrees F, and the Table Rock Lake dam controls the flow through the "lake". Here at the Lakeside RV campground we are 8 miles below the dam, and we fish off the dock with spinning rods and little jars of round colored bait balls, but up at the dam, only fly fishing is allowed. The Hatchery waters spill out into the river - "lake" just a little ways below the 800' high dam. This is where the fly fishing begins. Even in insolated wader boots I can feel the icy waters, and I have to be careful not to stay in there too long, or I get chilled to the bone! It's incredible wading in though. Soon the trout are swimming around me and their colors and gentle grace enchant my senses. I never understood the sense of catch and release until now. Fish were always something you caught and had for dinner. Even in my scuba diving days, although I watched them some, I was more interested in finding little treasures which had been dropped from above than in watching the fish, but something happened my first day out here fly fishing. It is very special to experience the grace and beauty of these creatures in their own habitat, and having one on the end of the line is a joy. Son't rush to bring them in - cherish the experience of having them on the end of the line, of them running and jumping out to the water, of them swimming back and forth before you, and of  finally bringing them up to you and without taking them out of the water, be able to use the forcepts to grab the hook and with a little twist  to unhook them as gently as possible and watch them gently swim away. The first time I experienced it, it was one of those aha moments that leaves you breathless, and it's so good for the heart. It just fills you up!

This is a picture of my @21" female rainbow trout from Thursday mornings outtings - she was fat and sleek and oh so beautiful. You can see the joy on my face even with those ugly big sunglasses and Australian hat on. The colors on her side almost match with my coral colored blouse! Of course, all of this would be easier to see if John's finger were transparent, in all six pictures! :) ah well, it's the experience that counts. I also found that it's not the # of fish you catch - those bragging rites are false. It's  the experience while you are doing it that really matters. I didn't need to catch more than one on Thursday. That one made my whole day, and the memories still fill me with wonder and joy.

John is also loving the fly fishing. We had his chest waders along too. They were brand new and only worn once or maybe twice and then also in storage like mine. Unfortunately, it took 3 people to get them off of him the first 2 times out here- should have gotten the boot size a little bigger, so off we went to Bass Pro Shop in Springfield. WOW what a store! The catalog shop is right next door, and all the returns go out on the floor there, so we were able to find him a really nice pair of breathable soft bottom waders at 1/2 off regular price, then we went next door to the main store and found him a pair of nice water shoes, so now he's all comfy cozy and "easily changable" and also having the time of his life. I love to see him smile and laugh!

I was so lucky. My first time fishing (I sat in a chair and watched the first 2 days we were there until I decided it would be much more fun to be fishing) an old timer by the name of Duffy took me under his wing and rigged me up Branson Style with the right flies and set up, and showed me how to roll my line. Then he brought me up to the white water area where the water is rolling out of the hatchery and I caught my first 3 fish. The first was a 24+" sucker! Keep the tip up! Then 2 really nice trout. The 2nd day out, I caught my first trout downstream, and then 2 from the white water area. Then  Thursday past I got the one above. She was a beauty.

The joy of fly fishing isn't only in the catching of the trout.  It's the whole experience. The surroundings, the sounds, the smells, the feel of the air the sun and the water... they are all lovely. Just downstream from where we usually go, there is a downed tree, and as I watched, there were at least 25 turkey vultures relaxing in the sun there. Across the river the great blue herons waded in the shallow waters looking for lunch. The swallows were swooping 25' in the air catching bugs, a dragonfly lands on my wrist or my rod and inspects my intentions and Thursday I saw about 5 goldfinch swooping, playing and singing as they crossed the river. Occasionally I see suckers swimming along, and crows cawing and either sitting on a log or flying above the trees are not uncommon. The Sycamore Trees roots are lovely, and the views are so relaxing.

The next time we go, I'm bringing along my guitar and staff paper, then we I get too cold in the water, I can get the rivers melody written down for others to enjoy!

To Eat or not to Eat?

Yes, eatting can be a nightmare when on the road. Fried food, white bread, NO fresh vegetables/ fruit, just stuff fresh out of a CAN and overcooked. Yes, we all have wonderful kitchens, but so far this summer the weather has been way to hot to even consider cooking inside, and cooking outside when the ambient temperature is 100+ degrees is not enticing.

As simple as it is, we've been eating quite a bit of jello - no not the stuff out of the box loaded with either artificial sweetners or refined sugar - but "homemade" jello made from scratch - it's sooooo easy. Take gelatin (i buy it bulk, but knox gelatin is the same thing) 1T of gelatin, pour 1/4 c of juice or water over it and let sit while you boil the 1 3/4 cup of water. add one pkg unsweetened "kool-aid" type flavoring and @1/4 c raw sugar then pour in the boiling water (it has to be boiling!) mix it all up until the sugar and gelatin dissolves, then add fresh fruit (no kiwi or fresh pineapple (canned is fine)) and pop it in the refrigerator. I use a metal bowl. The raw sugar has the nutrients etc. to help you digest it easily, and it has a wonderful flavor. I've used stevia (2-3 little packets) but I find refined stevia doesn't agree with me any better than refined sugar. Use what works for you - I have a very sensitive system.

I also found I can make some pretty darn good bread in my little slow cooker. Take  your favorite quick bread recipe and pour it into a med. to small greased slow cooker (I've read you can also put a small pan on a rack in the slow cooker) and cook on high for 3 hours, then turn down to low for another hour or two.

Our electric skillet has been the answer to eatting most meals. You can make almost anything in an electric skillet. Eggplant ragout is excellent!

Eggplant Ragout over pasta 1 med eggplat, cubed (5 ½ c) ½ c chopped onion 1 t minced garlic 2 T olive oil 28 oz. crushed tomatoes w. Italian herbs 9 oz. pkg dry linguine 1 c shredded  mozzarella cheese

Prep 10 min.   Cook: 30 min      Serves 4 Preheat oven to 350ͦF. In lg. skillet cook eggplant, onion, and garlic in oil about 5 min or until eggplant is tender. Stir in tomatoes. Transfer mixture to a 2 qt. casserole. Bake about 20 min. or until heated through. Meanwhile, cook pasta addorng to pkg directions. Drain pasta. Serve eggplant mixture over pasta. Sprinkle with cheese. Per serving: 459 cal., 13 g. fat, 16 mg chol., 624 mg sodium, 65 g carb. 19g pro., 8 g fiber.

Some of our friends are on diets and looking for better health. I heard they just switched to the Atkins diet. I wish them well, but without a lifestyle change, the weight will not stay off. The study of nutrition has been ongoing for me for quite a few years, and was included in my recent Bachelors degree in Family and Consumer Science Ed. I'd like to share some of  what I learned here, and offer some titles that I found to be very helpful.

Calorie counting may be necessary, but to truely eat healthy, you must understand something about balance. The food we eat produces either an alkaline or acid ash when digested, and it is from this that our bodies are nourished. We are not trying for 50/50, but something more like 80/20 alkaline to acid. When our bodies are not provided with the nutrients necessary to produce optimal functioning, they pull what they need from our bones, which along with supporting the rest of our parts, act as nutrient banks. The problem is that out Standard American Diet (SAD) is mostly acid foods.

Grains (except for millet) are all acid producing, see note below
Meats - all acid producing
Fish however provide us with necessary amino acids.
Dairy - all acid producing
Fruits = alkaline (except for plums and cranberries)
Vegetables = alkaline
All canned goods = acid - this is why fresh, frozen or dried is so important!
sugar = acid - sorry donuts and the like!
Nuts = acid except for almonds, however, NOTE: if you soak them 8-12 hours they go through a chemical reaction and become alkaline producing. this also happens with dried beans and grains - soak em, then use them!


Studies listed in the following books have shown that the more meat we eat, the more disease prone we become. All the biggies of our time - cancer, heart disease, diabetes, high blood pressure... can be traced to our unhealthy eatting habits and lack of exercise, and... our high stress level which deteriorates the ability of our immune system and nervous system to function properly.

I was so happy to see the food pyramid yanked and something everyone could understand about how to eat put in place by Mrs. Obama. Adopt it, and you will be on the road to better health!

Another thing I would like to mention is that you must take your cultural heritage into account when planning your new adjusted diet. What works for one person may not work for another. In the late 90's I went to eatting a vegan diet. I have always been lactose intolerent, and also found that anything fermented doesn't sit well with me. I am also allergic to mold and pollen, and mushrooms are not high on my list of beneficial foods. In order to get all the enzymes I needed, I added miso (fermented soy beans) to my diet. My body didn't like that. I found I was craving fish. Really CRAVING FISH!!!! I am half Norwegian and my ancestors ate fish! When I took miso out and added fish back in, my body was content. I don't know what happened that I slipped back to eatting meat - probably my better half's desires for his germanic dietary needs, but I know I was happier and healthier without all the meat.

Refined flour is another rediculous thing our society has accepted. White flour has been bleached (that stuff's poisonous you know!) and all the nutrients have been removed to improve shelf life. There is nothing there to nourish you - NOTHING! I have a little grain mill the size of a toaster that goes everywhere with us, and 2 gallon jars of wheat berries or rye or buckwheat (did you know buckwheat is related to rhubarb! No gluten there!) Breads and rolls are so simple to throw together, and when made with freshly ground flour you'll wonder why you ever ate anything else! And pancakes & waffles, WOW!! Flour begins to degrade within 48 hours of grinding(unless refrigerated), so buying all the expensive specialty flours that are available on the market is senseless. Any flour left over I simply put in a quart canning jar and refrigerate for later; then it stays fresh! Simple!

So here is my little list:

You Are what you Eat, Gillian McKeith c.1996 - if you are only going to read one book, this is it! Simple, direct, extermely informative, and some recipes are included to get you started. I do wonder a bit about her detox drink - it doesn't sound too yummy, however the next book has a fantastic method to detox, and it's tasty!

The Detox Diet, A How-To & When-To Guide for Cleansing the Body by Elson M. Haas (Mar 1, 2004) - this book helps you to quit smoking, or drinking or ..... whatever else you may be doing to make your body toxic. I Highly recommend it! Even if you eat pretty healthy, doing a detox a couple times per year gives you more energy and feels great!

The China Study, The China Study: The Most Comprehensive Study of Nutrition Ever Conducted And the Startling Implications for Diet, Weight Loss, And Long-term Health by T. Colin Campbell, Thomas M. Campbell II, Howard Lyman and John Robbins (May 11, 2006) Here's the controversial one - the "expert's simply won't accept the findings, and the dairy and beef industry certainly won't allow this kind of information to become accepted in our country. It's a shame, for it would change the shape of our people! The biggie in this book = Did you know that the protein casein that is present in all dairy products has been found to be the catelyst for many types of cancer? remove the dairy, and the cancer disappears. The drug companies can't make any money this way!

Cookbooks: Along with my 3 ring binder of favorite recipes which I compiled from all my cookbooks, 3x5 cards, etc. before going on the road (I have it stored as doc files if anyone is interested), I have  two cookbooks with me; there are simply too many good recipes in them to copy into my notebook.

Feeding the Whole Family, Cynthia Lair c.1994 - whole foods recipes - simple and delicious!

The Complete Food Allergy Cookbook, Marilyn Gioannini c.1996 - My daughter was having so many allergic reactions to food that I tracked down this gem. It's full of wonderful recipes and tons of information about substitutions and how to figure out what you are allergic to.

I also have The Moosewood Cookbook - wonderful!

I hope some of this information is helpful to you! If you have anything to share with me, I'm always looking for new information and great vegan type recipes!