Lure of the week
Lure name: Platinum curly tail grub
Company: Mister Twister (mistertwister.com)
Lure type: Soft plastic
Sizes and colors: Available in 31/2- and 41/2-inch models in nine colors, including clear/goldfish, clear/chartreuse flake, clear silver flake/red flake, chartreuse silver flake/black and clear/neon pink silver flake
Target species: Walleyes, sauger, white bass, largemouth bass, smallmouth bass, yellow perch and rock bass.
Technique: These are very much like the original curly tail grub, with one notable addition. The tail on each has rows of raised ribs meant to produce a streamlined, tight swimming action while still offering lots of vibration. The additional “realism” is said to make fish hang onto the bait longer, resulting in more hookups. They are best fished when added to a jighead and either cast and retrieved or worked vertically.
Sugg. retail price: $5.25 or $5.95, depending on size.
Notable: Each Platinum curly tail grub is infused with scented oils. A video showing how the lure moves through the water is available here.
Tip of the week
Let’s face it, we lived in an always-connected world in which children are growing up expecting immediate gratification and constant entertainment. So, when camping, provide it, albeit in different forms. Rather than expect them to enjoy nature in a static way, plan games — from scavenger hunts to predator-and-prey versions of hide and seek — with them. Encourage them to keep a nature journal of what they see, smell, hear and feel. Use the technology they’re so comfortable with and have them shoot photos and videos of their experiences. And involve them in building fires, setting up tents, preparing meals and the like.
Recipe of the week
Stuffed French toast mountain pies
Ingredients
• Sliced cinnamon swirl bread
• Eggs
• Milk
• Cream cheese
• Sliced bananas
• Chopped walnuts
Directions
Mountain pies are a wonderful part of any campout. And they come in all varieties: pizza, fruit, egg, you name it.
This is a tasty version you can make for breakfast or as an after-dinner sweet treat.
To start, mix milk and eggs — how much you need of each depends on how many you’re feeding, of course — in a bowl. Dip one piece of bread into that and coat well.
Coat the pie iron with melted butter or non-stick spray, then put one slice of the bread in it. Top the bread with slices of cream cheese, bananas and walnuts. Put the other slice of bread on top of that.
Close the iron and bake the French toast over hot coals, turning periodically. Cook until the bread is brown, then empty onto a plate, top with maple syrup or powdered sugar and enjoy.
