Fall Tying has Begun

The fall tying season has begun. It all started with the annual phone call from the local solicitor from my favorite TU Chapter asking for my normal donation to the verbal auction. I am a sucker for TU, as the organization does so many great things for rivers, streams, fish, kids, well, just so many things I believe in. It is the least I can do, to tie 50-100 dozen flies a year for 3-4 different chapters and auctions.

My first selections will be a box of tailwater midge /nymph selection , paired with a second box of dry flies. Hell I will probably throw in one of my signature framed Photo's as well.

To see the donated selection come to the:

Cutthroat Chapter Trout Unlimited 

Annual Fundraising Auction

Tuesday, November 12, 2013

6:00 pm

Wildlife Experience

10035 Peoria St, Parker, CO

Floatfisher Blue Zelon Midge

Hook: Dia Riki 125, Sz: 18

Bead: Black Plastic

Thread: Black Veevus 10/0

Tail: Black/ Pearl Krystal Flash

Abdomen: Black Veevus 10/0

Rib: Lagartun Fine Blue Wire

Dubbing: Blue Ribbon Black/ Amber Zelon

Fire Girl Photography

Fire Girl Photography: Dipping Water - A fire fighting helicopter comes in for more water on Hyalite Lake. Millie Fire, Gallatin National Forest, Montana, United States.


I have been following Jess all summer since she started working with the team at Headhunter on the Missouri. I am sure you have seen her fine work if you read any of the Blogs- especially ChiWulff , or some Montana fishing publications. Her work is brilliant. Jess has an eye for capturing great shots. When you have a chance check out her website, www.firegirlphotography.com , check out her portfolios on Missouri River Project and Fires. Brilliant

Photo of the Day- "Buzzed"

Caught up in a beautiful day this bee was just going about his business.

Dutch Oven Prime-

The long weekend presented itself with a couple of perplexing dilemmas for us, the first was, how much actual fishing might get done? Probably none!  Did we bring enough wine and other beverages to make it through the weekend. Yes! One thing we knew we were doing was our favorite Dutch Oven Prime, this would be the signature Saturday meal, along with some nice wines and scotch.

 Oven is now pre-heated with oil, the charcoal is ready and the prime will be sealed for the rest of the time. This was the largest one we have done at 4 ribs, so we were guestimating at 1 hour 45 minutes or so.

Coals in action doing their work. Grease and fat dripping inside, prime cooking absolutely perfect.

 At 1.45 hours we check the temperature, she is reading 100 degree's , still a little rare. will go just a little longer.

 As the prime emerged from the Dutch Oven all the chefs helpers were well lubed with a selection of Malbec's and a fine 17 year Balvenie Single malt. The evening was a success.

By the way, our predictions were right, no fish were hurt by hooks during our weekend events. 

Good times were spent with great friends.