Year: 2017

Eel trap in black and white.

Low tide on the Saint Lawrence River

I went out for a photo walk along the Saint Lawrence River at low tide in front of the cottage in Saint Denis sur Mer. Autumn is always a great time to shoot the waters edge with the yellowing sea grasses that are exposed at low tide. Nice colour contrasts. I shot a series of black and white as well as colour shots. I always like the images from this area in black and white. There is still one of the few remaining eel nets setup near the cottage. The eel run has not started yet, the fisherman I was talking with said the water is still too warm, the wind and cold of autumn have not arrived yet. Black and White at Low Tide.

Early morning on the Ausable River West Branch

Fly Fishing the West Branch of the Ausable River

I spent 3 days fishing the West Branch of the Ausable River this September with my cousin Scott. We stayed at the Hungry Trout Resort in Wilmington in the Adirondacks. Fishing wasn’t easy as we struggled to match the hatch. One nice little brown trout was all I got. The leaves were starting to colour up and the views while wading up and down the river made up for the lack of fishing action. I fished the same area the last week of April this year. Matt, one of the guides recommended early June as the best time to be on the river. I’ll have to book for next year at that time.

Bone Broth

Recipe: How to Make Bone Broth

How To Make Bone Broth Makes about 4 litres Ingredients 3 to 4 pounds mixed beef and chicken bones (I use beef rib and leg bones and chicken backs or wings) 1 medium carrot, chopped 2 stalks celery, roughly chopped 1 medium yellow onion, roughly chopped 2 tablespoons cider vinegar 1 sprig of fresh thyme 1 bay leaf 1 head of garlic, cut in half across the bulbs 1 tablespoon of Worcestershire Sauce 1/2 teaspoon of black pepper Instructions Roast the bones and veg: Preheat the oven to 420°F. Spread the bones, celery, carrot, onion, and garlic in a single layer on a baking sheet. Roast for about 45 minutes. While the bones are roasting: Add about 6 litres of water into a large pot and start to heat.  Add the vinegar, bay leaf, Worcestershire sauce, thyme, and pepper to the water. Add the bones and veg: Once the bones and veg are ready add them to the pot along with any oil and scrapings.  All that good stuff adds more flavour.  Adjust the amount of water to cover the …