Outdoors Xtras, including a Frogwalker, tarp talk and camp breakfast
Lure of the week
Lure name: J.R.’s Frogwalker
Company: Reno Bait Co. (renobaitcompany.com)
Lure type: Topwater
Sizes and colors: Available a 5-inch model in five colors: green white belly, green orange belly, chartreuse white belly, brown chartreuse belly and black orange belly.
Target species: Largemouth and smallmouth bass and northern pike.
Technique: Imagine taking your standard hard, walk-the-dog-style topwater bait, the skirt from a silicone spinnerbait and the legs from a hollow body frog and melding them together in a sort of mad-scientist way. What would you end up with? Probably the Frogwalker. It’s somewhat wacky but said to be effective as a combination bait. Pull it forward in a zig-zag pattern, and the hard body creates a disturbance on the water reminiscent of a struggling baitfish or frog. Let it rest, and it drifts back ever so slowly, causing the skirt and legs to flare out. A video of it in action is available on the manufacturer’s website.
Sugg. retail price: $5.99.
Notable: On the market less than two years, this lure if the brainchild of Indiana (Pa.)’s Joe Renosky, co-creator of the Banjo Minnow and Bionic Minnow.
Tip of the week
Tarps don’t generate the kind of excitement new tents, hammocks, hiking boots, backpacks and stoves do. But don’t underestimate their value. When it comes to camping, they have a variety of essential uses. A tarp beneath your tent, for example, is a great barrier against runoff or groundwater, and one slung over your hammock or camp kitchen keeps rain at bay when sleeping or cooking. Lightweight ones tend to be more expensive but are great if you have to carry them far. Heavier, bulkier ones are fine for car camping.
Recipe of the week
Overnight cheese casserole
- 6 slices whole wheat bread
- 3 cups grated cheese (flavor of your choice)
- 1 medium onion, chopped
- 6 eggs, beaten
- 2 cups milk
- 1 sun dried tomato, diced
- Salt and pepper to taste
Here’s a camp breakfast recipe from “The New Trailside Cookbook” that you actually start after dinner.
Arrange bread slices in a greased metal baking pan or even a disposable aluminum one. Sprinkle bread with half the cheese.
Meanwhile, in a bowl, combine eggs, milk, onion and tomato. Mix well, then pour over bread. Top with remaining cheese, salt and pepper.
Cover with foil and store in a cooler overnight.
The next morning, bake the bread slices in a Dutch oven for about 35 minutes or until browned. Let stand until cool enough to eat, then serve.