Venison Season is Coming!

I am looking forward to another venison season with my father in Elk County, PA. Eighty-six years old and he still can drop'em in their tracks.

The Second Meadow

This post is dedicated to our mutual good friend, and as a current member of our country's armed forces a dedicated public servant, Paul Mann. Hopefully he's currently getting ready to fish the fall baetis hatches while plying the fertile flats of the Firehole River (aka the Valley of a Thousand Smokes) and other environs on the Yellowstone Plateau.

Cicada Fishin on the LJ

The Chief will be seventy-two when those ungodly bugs appear again. The trout in the Little J were very receptive to a RBF Chaos Cicada as were those dumb trout in Spring Creek. The carp in Sayers Dam where a bit more cautious, not to mention delicious.

The Chief on Mill Creek in Acrylic

Mill Creek is a tributary of the Yellowstone River near Pray, MT. It is chunk full of beautiful cutthroats and rainbows. The sunburn scene in "A River Runs Through It" was filmed here. I was so inspired by this beautiful stream that I decided to try for the first time to create my likeness in acrylic. Here I am fishing mid-day on August 10 wearing my well worn Woolrich merino wool sweater...and I felt a chill. Lovely weather they have in Montana.

Fair Maiden on Spring Creek

The Fair Maiden enjoyed a fine day wet wading the skinny waters of Spring Creek in late August. We arrived at noon, drank a few Staubs and listened to a couple of anglers describing the arduous fishing conditions. They had failed to catch a fish. The Fair Maiden strung up the deadly combination of Matt's Indicator Beetle and RBF's Starling Micro Bead and commenced to catch trout after trout on both contraptions. The Chief was pleased to be her net man for this fine brown.

Elusive Penns Creek Monster Sighted

Disassociated Press, PENNS CREEK, CENTRE COUNTY, PA Move over Nessie and Champ, a new water monster legend has emerged from the fertile waters of Penns Creek in Centre County. Known for hatching sparrow-sized green drakes and March Browns, the famed Central PA trout stream produced this specimen of evolution in action. Like Nessie, the Loch Ness monster, it is elusive, and like Champ, the Lake Champlain piscatorial myth, Kaharoonda (named for the nearby gorge) inspires hyperbole. Sighted on a brilliant fall afternoon on the cabin stretch near the historic trestle on Penns Creek by three bewildered prostaffers who were just trying to find some risers to slate drakes, the prehistoric creature prompted strong reactions. “I just saw the stocking truck drive by and all of a sudden here was this ungodly creature staring at me” remarked GlenG of Hummelstown, PA. “Those hatchery guys have gone too far” GlenG continued, “now they’ve created a Franken-fish.”

GlenG was just minding his own business on Penns Creek when the monster emerged.

Just downstream, Wade Rivers, world-renowned flyfisher and super conducting super collider electrician, slowly worked over a rising fish while he explained his reaction to the slimy lizard-phibian. “Go ahead and laugh, but I saw that booger take a fledgling streamer and pick his teeth with it”, Rivers said, “Now, you can call me Ishmael, but I’ll go to the ends of the earth to find that unholy creature.”

Wade Rivers, noted horsemen of the Bob and consulting electrician to the Hadron Collider, risked rod and reel to catch the elusive lizard.

Cricket, the fly-fishing beagle, seemed bemused at the commotion and offered no comment.

Rossiter Lodge Undergoes Facelift

Rossiter Lodge undergoes some major renovations for the 5-th annual BWS.
Recently ground was broken for a new addition. The addition is to be completed by 2009 just in time for the 5-year anniversary.









A special thanks goes out to Matt for all his hard work in ungodly conditions. Showing once again why he was choosen Pro Staffer of the year.
One more weekend and the addition should be under cover, permitting the next phase to continue.
If any pro staffers are free to help e-mail me for a date.

Prestigious Chief’s Award

It is not very often that the RBF Pro Staff bestows this special award. In fact, it has only been presented twice. Those honored recipients were Teddy Roosevelt and Woodrow F. Call. The Chief is especially honored to present his Prestigious Chief’s Award to Bowhunter!

Bowhunter

Bowhunter is a very special Pro Staffer. He completely understands our overall mission. His character is without question. He opens doors for all women, regardless of their looks. He’s the only human I know that has a bison rug so big that the damn thing runs up two walls in his living room. Another end is stuffed under the couch!

The Chief and Bowhunter engaged in some mighty fine carp fishin’ this summer at Sayers Dam. He proved that he can catch fish in a sewer, provided he’s tossin’ a wooly bugger!

We are all honored to have such a special character within our ranks. His hospitality at the Rossiter Lodge has been appreciated by all of us. Thank you for your faithful service.

Carry on, Bowhunter!

Paella Catalunya

Catalunya (Catalonia) is an autonomous community located in the northeasternmost region of Spain bordering France. Catalan is the official language. I grew up listening to this beautiful language. My grandfather spoke both Catalan and Spanish. He died when I was only 13 but I remember how he would first scrape some socarrat from the paella pan and give it to me and say, “Ésta es el alma del paella! Socarrat is the sweet, dark brown crust on the bottom of the paella. Yes, “It is the soul of the paella!” A perfect paella will have plenty of socarrat for all!
Born in Barcelona, my grandfather came to our country when he was seventeen. He was a master gunsmith. He loved his homeland and its cuisine. He loved conill (cun-eel-yuh), rabbit, especially in paella or with white beans.

Catalans are said to have two emotions that guide their lives; seny, which means solid common sense, and rauxa, a creative chaos. Catalans are never burdened with self doubt, thus – “Soc un gran pescador!”

Last summer I had the pleasure of helping the youth team from Spain in the World Youth Fly Fishing Championship. I spent nearly a week with the young men including two Catalans, their families and captain. They embraced me and I felt a sense of belonging. After I introduced them to many of RBF’s famous flies during a practice session on Spring Creek, they pronounced me – El Capitán! I recently received word that the Spanish Team earned a bronze medal in the World Championship in Portugal in August!

Mis buenos amigos de España

I became very close with the Miquel Sala Muntada family from Oliana in Catalunya. Santi, the mother, taught me how to cook their family version of paella and other Catalan dishes while Miquel was just murdering the trout on Spring Creek with one of RBF’s famous flies. Miquel landed seventeen trout while the American immediately below him managed only five. That evening was the most memorable time that I have ever spent alongside a trout stream – and I never cast a line.

Santi, Chief, Miquel and Miquel

Paella is pronounced (pay-ail-ya) in Catalan. The double l is not the simple y of American Spanish or Beaner, but the palatized l of Castilian – rather like the lli in “scallion”.

The classic, original paella known as Paella Valenciana, dates to the eighteenth century, first prepared in Valencia. Other regions in Spain, including Catalunya enthusiastically adopted paella and concocted their own versions. My version comes mainly from my grandfather, Jose Tremul Penedes.

The abuses committed in the name of paella are excessive. I’ve seen recipes made with leftover turkey, canned chopped clams, sliced pepperoni and Spanish rice mix – in a microwave! What must be understood is that whatever it contains, paella is above all a rice dish – and it is ultimately good rice, not good seafood or chorizo that makes paella great. I once ate paella prepared by a master chef featured on PBS, it resembled rice soup!

Chief's five traditional rules for proper enjoyment of paella:

1) It must be eaten outside, preferably in the shade or under the stars.
2) It must be prepared entirely in the pan.
3) It must be served or eaten directly from the pan.
4) It must be dished up with a spoon made of boxwood.
5) The only proper topics of conversation during consumption of a paella are women, sports, hunting, fishing, crops or husbandry. Political controversies and philosophical declarations are to be avoided.

Chief’s strictures aside, there are some rules that must be followed if you want to make good paella.

First – You must use a round or short grain rice. Calasparra (Bomba) rice is the very best. This rice is exceptionally absorbant, which enables it to absorb 50% more broth than ordinary rice without becoming soggy. In its absence, the next best thing is Italy’s aborio rice – the kind used for risotto. Avoid any Beaner rice types, they make lousy paella. I get my bomba rice from La Tienda. http://www.tienda.com/

Second – If you can’t use a real paella pan, at least use a vessel that is as wide and as shallow as possible. The point is that the liquid added to the dish must be cooked off evenly and relatively quickly, so the broadest possible area of contact between rice and pan bottom is desirable. Paella pans made in Spain are available from La Tienda and others.

Third – Paella should always be cooked on top of a flame, uncovered. A true paella is always cooked over an open wood fire. Live flames lapping around the edges of the paella create an atmosphere inversion on the surface of the paella, keeping the top of the rice moist with steam and flavoring the dish with a bit of wood smoke. It’s most important to level the pan before starting your fire. Since wood fire cookery may not always be practical, I suggest using a round barbecue over a deep bed of coals, placing the pan only 4 – 5 inches over the fire. You can also make lovely paella on a gas range with large, high output burners. It is very difficult to make good paella on an electric range as those contraptions create a hot spot in the middle of the pan and will burn the rice.

A few more rules. First - NEVER stir a paella once the rice is added, though it is permissible to pat the rice down into flatness. Second – NEVER add more liquid than called for. If the paella seems to be drying out too quickly, reduce the heat; conversely, if it is still soupy when the cooking is almost finished, increase the heat. Third – Let the paella rest for 5 or 10 minutes when it comes off the flame, to allow the flavors to marry. Anyway, the plain truth is that, for whatever reasons, paella simply doesn’t taste as good hot as it does merely warm.

Chief's Stove Top Paella

Basic Ingredients

Extra virgin olive oil
Chicken or wild fowl breasts, sliced; chicken thighs; or rabbit
Pork or venison loin
Sweet or hot chorizo, not the Beaner type
Mussels
Shrimp
Red peppers, roasted
Sweet peas, snow peas or white beans
Saffron
Sweet smoked paprika
Rice – allow ½ cup uncooked per person.
Stock – allow 3 cups per cup of rice
Fish or shrimp flavored bouillon cubes
Tomatoes, crushed
Onions, sliced
Salt
Black pepper

Making Paella -

Prepare the stock. If you are including mussels and shrimp in the paella, put a few mussels and the shrimp shells in the water and bring to a boil in a separate pot. You can also use fish or shrimp flavored bouillon cubes. I prefer Gallina Blanca brand. Add crushed saffron and stir. I like to lightly toast the saffron before crushing. You will add the stock after you brown the meats and prepare the sofregit.

Season the chicken, pork or venison with black pepper, salt and smoked paprika. Over medium high heat, put an ample amount of extra virgin olive oil in the pan and begin to sauté your meat(s) until golden brown. Add the chorizo towards the end as it only needs to be lightly browned. You may remove the meat after sautéing, drain and set aside. I like to push the meat to the sides of the pan while I prepare the sofregit- sautéed tomatoes and onions.

Making the sofregit – Over medium high heat sauté the crushed tomatoes and sliced onions until they are married. Return the meat to the pan and stir well to coat with the sofregit. Add the stock and bring to boil.

Add the rice, peppers and peas or beans. Stir the entire pan to distribute the ingredients. The vegetables in a paella should be very soft and almost integrated into the rice. Sprinkle on the smoked paprika. Start your timer. After cooking for 10 minutes, add the mussels and shrimp. Bury the mussels in the rice with the hinge down. The rice should cook for 20-25 minutes or until the rice is done and all the liquid has been evaporated. Remove the paella from the fire and cover with newspaper, cardboard, sheepskin or a lid. Let it rest. Sometimes I sprinkle finely chopped green onions, leeks or parsley on the paella before serving.

I believe that the best wine to be served with paella is Dominio de Eguren – Protocolo. $9.95!

Flyrodder and Bunyan admiring the paella at the Big Woods Summit

If you think that the Chief has a big paella pan...check out this contraption!

Camp Coffee

I broke in a new coffee pot at Lyman Run State Park during Labor Day weekend. Anxious to relive at least a smidgen of the Bob Marshall wilderness experience, my wife and beagle and I drove up to the Pennsylvania Wilds and camped. This was our first time to Lyman Run and we were impressed with the facilities and the park. The dam has recently been repaired and there are new shower and bathroom facilities.

Bowhunter had warned that water levels in Potter county were extremly low but I hoped against hope and took the flyrods anyway. Upper Lyman run was a trickle and lower Lyman was very low. I managed to hook a few micro-brookies in upper Lyman; however, the fishing was just not enjoyable with the low water levels.

So, I stowed the rods and was content to hike and simply enjoy the fine weather and beautiful surroundings. The crawdads were active and seem very healthy in Lyman run.

All in all we had a good weekend camping will certainly return next year when water levels and fishing are better.

Depuy Spring Creek - Epic Battle at Eva's Hut

The Fair Maiden caught her share of trout on this ungodly spring creek during the early morning hours with a BRF Zelon Midge, not be confused with a RBF Zelon Midge. In the early afternoon, she grew tired of catching fish and decided just to relax and watch the Chief, whitetail deer, trumpeter swans and sand hill cranes.

The Fair Maiden spotted a rise form that she had never seen before. You see, the prominent feature of this rise form was the huge wake that preceeded the sip. "That's probably a real big fish over there...go get him!" The Chief approached the scene and went into a study while sipping some Southern Comfort. The PMD's had waned. It could be spinners or it could be a baetis emergence that had this big brown feeding. I took Buzz's earlier advice and tied on a RBF CDC AP Baetis Emerger. Buzz operates an ungodly fly shop just upstream. The fish was slightly beyond a floating weed bed. The Chief could not approach from above or below as the water was beyond his waist-high waders. The leader must crumble on the surface to get a good drift. No problem with RBF's Ungodly Stealth Dry Fly Leaders. The Chief was utilizing an 22' version, illegal in many states. Cast made, fish hooked. Then what became known as the "Epic Battle at Eva's Hut" took place. You see, it was just like the battle in "A River Runs Through It". Except it wasn't Brad Pitt, and it wasn't raging water, and it wasn't with a bamboo rod. Other than that, it was exactly the same. The Chief went in over his waders and got stuck in the bottom muck. The Fair Maiden pleaded with him to end the battle but the Chief would have nothing to do with it. He responded..."Soc un gran pescador! Nunca pararé!"

The beast had taken the Chief down to the backing twice.

The Chief attempted to net the beast a couple of times but he had no plans on entering that huge contraption the Chief has been known to carry. Thirty minutes later, the Chief was measuring the 22" beast on his Streamborn 864.

With a smile on his face, the Chief released his formible opponent, thanking him for the Epic Battle, never to be forgotten.

RBF Pro Staffer of the Year

Agrontrutta - 2008 RBF Pro Staffer of the Year

The 1st Annual RBF Pro Staffer of the Year Award has been awarded to Agrontrutta. I think that's Greek for grass trout or something like that. Agrontrutta has become a legend in his own time. His ungodly posts this past summer kept us all amused and wanting to experience a fermented herring. Not only is Agrontrutta a superb angler, capable of catching trout in a sewer, or capable of fishing with a beagle in tow, he is an ungodly writer and photographer.

The ungodly works by this Pro Staffer sets him apart from all others, including the multi-talented Chief. It is an honor having such a talented character amongst our ranks. Congratulations Agrontrutta! Carry on!

Across the Wide Missouri

The epilogue to our wilderness adventure in the Bob was a trip to Craig, MT to fish the Missouri River below Holter Dam. Craig is an eyeblink of a town on I-15 and Montana Highway 434. Despite its small physical size its reputation as a trout town is enormous as the parking lots packed with pickups and drift boat trailers can attest. We arrive mid-afternoon on a Sunday and headed straight to Isaacs restaurant for a woolly burger and cold beer. Next we checked in with my nephew, Mike Kuhnert, at Headhunters Flyshop to discuss plans for our float trip the next day. Mike has been a licensed guide for only a few years but he has been fishing the Missouri since his college days at Montana State University in Bozeman.

The next day, fortified with calories, cholesterol, and coffee from an ungodly breakfast at the Trout Shop Café, we put in two drift boats at Holter Dam with Mike and fellow guide Mark Raisler.

The Missouri is billed as the world’s largest spring creek and as on the Spring Creek in PA the most productive patterns are nymphs. We fished a double nymph rig with an indicator for most of the day. JohnW, my partner in the boat with Mike, had great luck with this rig mainly because of his lightening reaction time to indicator movement. John also caught a greater ratio of browns to rainbows, just the opposite of their ratio in the river. My 50-year-plus reaction times were more like symptoms of Parkinson’s. I did catch some nice Mo Bows but I had greater ratio of whitefish to rainbows. Go ahead and laugh—those whities can be great fighters! Mike Kuhnert netting yet another trophy trout for JohnW

Wade and Bowhunter murdered those stupid trout with their guide Mark Raisler.

MO BOW

Mike and Mark put in a long (8:30 a.m. to 7 p.m.) hard day rowing us up and down the river, netting fish, changing flies, fixing tangles, and making great conversation. Those two worked their asses off and earned every penny of their fee. We tipped generously and bought several rounds for them and their friends that night in Isaacs.

The next day Mike and I went out as nephew and uncle and fished from the Wolf Creek bridge to Craig. My reaction times were better and I landed several nice rainbows and this beautiful 20-inch brown trout.

Near the end of the half-day float we picked up Bowhunter who was fishing along the bank and not having much luck. That changed soon after he climbed in the boat and landed rainbows and browns right and left. While we were floating, JohnW was busy fighting and landing a monster rainbow near the Channel islands.

There were planes to catch early the next morning so Bowhunter, JohnW, and I parted ways with Wade later that afternoon and drove back to Kalispell via Highway 200 along the Blackfoot river and Highway 89 up through the Swan River valley. A sense of contentment and wistfulness came over us on the drive back as we contemplated the last 10 days. It had been a great trip. Knowing that the Chief would expect nothing less than our best behavior, we had conducted ourselves in the best RBF prostaffer fashion and enjoyed each other’s company. There were no blowups and no fracases; we caught a hell of a lot of fish and had a shit load of fun. Let’s do it again real soon.