FISHING AND CATCHING GETTING HOTTER IN LAKE SPRING
Good catches of both trout and flounder are coming from both ends of the lake. Live shrimp under popping cork fishing over an oyster reef in west cove have been yielding limits of speckled trout for the box. There has been some very solid 3, 4, and 5 pounder mixed in with some of the smaller and better eating fish. The spring flounder run continues to be good up on the north end dredging baits along the bottom. Spicer’s marine has been able to hold fair numbers of live shrimp and the supply should only get better in the next few weeks as the fresh water moves on out. Soft plastics baits like Hackberry Hustlers, little johns and TTF’s Texas trout killer have been the got to baits. Click here at read some of the blog comments from users on the Bass Pro site about the famous Hackberry Hustler bait.
Call the “DUCKETTS” toll free at 888.762.3391 and get a spot to come to the Speckled trout capitol for the world and fish during two of the most productive months of the year May and June.
Here are some pictures for the last two days here on the lake and you can see them all by clicking here.
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TARPON FISHING IN COSTA RICA
Last week I had the opportunity to go Tarpon fishing with some local buddies at the Silver Kind lodge on the east coast of Costa Rica. The catching was great but the highlight of my trip was meeting Father Martin a catholic priest from Sour Lake Texas. Besides being roommates I think he delighted in trying to make me a better Methodist and he did. The first day we fished together and his first ever Tarpon hook-up was a 120 pound jumping silver king and the fight was on. I took delight in watching him bring the big fish along the side of the boat and I remember the big smile on his face and telling me how limp his arms were. He took his vacation time to travel across the river to provide Mass for the native Coast Rican village that hadn’t seen a priest in 2 years. You should have seen the smiles of happiness on their faces. I felt very blessed. As he left on his last day he had a full belly, a fuller heart, a bigger smile on his face and very limp arms.
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HACKBERRY POLE DANCER
Special thanks to guide Devon Fontenot for his effort to get our flag back up in its place. During some strong wind our flag pole line broke but never fear Devon shimmied up the pole to replace the rope and the pulley. Now that’s a real pole dancer. We were all young once.
DOCK SHOP CLOSE OUT AND HACKBERRY HUSTLER SALE
Now is the time to take advantage of our sale on selected items from Simms, Columbia and Under Armor. Call the dock shop toll free at 888.762.3391 to order and while you are there order some packages of our famous Hackberry Hustlers big trout baits or just click here to order.
NEW HACKBERRY ROD & GUN ONLINE RECIPE BOOK
Many of you have asked for some of our recipes that we cook here at the lodge.
WELL YOU ARE IN LUCK CLICK HERE AND TAKE A LOOK
Some of these recipes come directly out of the Hackberry Rod & Gun secret Cook book and some new ones we have tried and others are from family, customers and friends.
Some of the recipes are TOP SECRET so keep this between us
ENJOY AND LET US KNOW YOUR FAVORITE
Don’t miss an opportunity to support our sponsors
THE ONLY LIVE DOCK CAMERA ON THE GULF COAST IS BACK
ON THE WATER TOWN HOMES FOR RENT
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2 AND 3 BEDROOM CONDOS ON THE WATER WITH PRIVATE BOAT LIFT
Bring your own boat and enjoy the best fishing on the Gulf Coast.
CLICK HERE and check it out.
THIS WEEKS YUMMY RECIPE
View Recipe in our new Recipe Book - Click Here
If you know anything about us Cajun people then you know how much we like our pecan pralines and sauce. Here is my favorite sauce to pour of ice cream and just about anything you can think of. I’ve been accused of even putting a little on a couple of pan cakes once in a while. No wonder I look like the famous dough boy. Enjoy
Cajun Praline Ice Cream Sauce
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 cup half-and-half
2 tbs butter or margarine
1 tsp vanilla extract
1/8 tsp salt
1 cup pecan halves
Combine all ingredients in a saucepan. Cook over medium heat, stirring constantly, 10 minutes or until sauce is Thick and smooth. Cool slightly; serve over vanilla ice cream.
Yield; 1-1/2 cups.
This sauce may be stored in a covered container in the refrigerator for several days but I normally find some way to eat it all.
Before serving, add a small amount of cream; then heat; stirring until smooth.
My thought - Things turn out best for the people who make the best of the way things turn out.
Have a great week and remember “Ya shoulda been here yesterday”