Friday, November 28, 2008

Fishing, Fishing, and More Fishing


For the last 2 years Cameron has been obsessed with fishing, it is practically all he talks about and wants to do. Which is kind of hard when neither Jon or I really know how to fish. Because Jon is not a real big fan of fishing I would take Cameron fishing myself. I would take Cameron to Salem pond to fish at least once a week for just about a whole year; until I had Brooklyn. I would buy a package of worms, tie the line, hook the worm (yeah, kicking and screaming but I still did it), and cast, all by myself...yes, I am proud. We caught a few and once a really huge carp. Well Jon has taken my place as Cameron's fishing partner. Jon has been really frustrated with fishing (and about ready to give up) because he has been 'skunked' for pretty much the entire last year. Well last week Cameron and Jon met a seasoned fisherman at Salem pond and he taught them fishing technique's and a few fishing tricks. Today they went to Salem pond to test out what they learned and they finally caught some fish...they caught 5 fish. I have a filling that there are going to be a few more fishing trips for this family in the near future :).
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1 comment:

bobatharoo said...

Jacob loves fishing too. I think it's more because he gets to spend time with Matt though. Did you actually eat the fish that Cameron caught?!

November 28, 2008 at 9:57 PM

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Salsa Recipe

Salsa Recipe--by Alicia Atwater

3-4 (14.5 ounce) cans of stewed/or diced tomatoes.
1/4 onion (I like to use red onion).
1 green bell pepper
1 lime, juiced (or you can use 1Tbsp lime/or lemon juice from concentrate).
1 tsp salt
1 tsp pepper
1 tsp garlic salt (or one fresh garlic clove minced).
2 Tbsp white vinegar
sliced jalepenos from a jar to taste (I use about 10-15 slices...this will be pretty hot). (I also make sure I buy the hot jalepenos in a jar not the tamed ones).
3 Tbsp chopped fresh cilantro (or you can use dried cilantro same amount).

Mix all ingredients into blender or food processor. Blend on low to desired smoothness. Best if you refrigerate for a couple of hours before eating.

Eclair Recipe----by Stephanie Stephens

Elair Recipe

Filling
1-5 ounce instant vanilla pudding mix
2 cup. milk
1 sm. container cool whip
4 ounces cream cheese--softened

Mix pudding, milk and cream cheese with an electric mixer at least 2 minutes and until smooth. Fold in cool whip. Refrigerate 2 hours. (For smoothest results--without lumps--mix milk and pudding together, in seperate bowl mix softened cream cheese, then mix the pudding milk mixture with the mixed cream cheese)

Shells:
1 cup water
1/2 cup butter
1 cup sifted flour
1/4 tsp. Salt
4 eggs

Preheat oven to 400 degrees. Heat water, butter and salt in a medium saucepan over medium-high heat to a full rolling boil. Add sifted flour all at once and stir until a dough forms and pulls away from the pan. Remove from heat and transfer dough to a mixing bowl. Allow to cool slightly. Then add eggs 1 at a time mixing until well combined after each addition. Spoon dough into 16 strips on an ungreased cookie sheet (I will grease cookie sheet slightly). Bake for 30-35 minutes. Cool on wire rack.

Satiny Chocolate Glaze (from allrecipes.com)
3/4 cup semisweet chocolate chips
3 Tbsp. butter
1 Tbsp. light corn syrup
1/4 tsp vanilla extract

In a double boiler combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. (I don't have a double boiler so I just microwave all ingredients in a glass container for about 1 and 1/2 minutes).

Assembly: Fill shells by either cutting tops off of shells and filling with a spoon or making a hole in top or side of shell and fill with a pastry bag. Then dip tops of eclairs into warm chocolate glaze. Refrigerate until chocolate is set (about 30 minutes). Cover and keep refrigerated until ready to serve. (also good out of the freezer).