Uploaded March 2018 | Updated September 2026, 1 day ago
I ordered a new boat. It’ll arrive soon. Meanwhile, my good neighbor cleverly patched the gapping hole in my old one. It just needs to cure before we launch. In the meantime, let’s fish the shoreline! Click on *SHOW MORE* for info on the tackle, lake, & recipes!
- - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - -
THE LURE: is a Z-Man 2” “GrubZ” in violet sparkle attached to a 1/16 oz. Gopher mushroom head jig with a #4 hook.
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
Background music is called “I Remember Italian” purchased from pond5.com.
- - - - - - - - - - RECIPES - - - - - - - - - -
EASY MARINARA SAUCE
INGREDIENTS:
2 TBS of olive oil
4 or 5 cloves of garlic (peeled)
1 29 oz. can of tomato sauce (I use Hunts because of fewer carbs)
4 oz. of red wine
1½ TBS of basil pesto from a jar
½ medium onion, chopped (8 oz.)
½ teaspoon of oregano
½ teaspoon of red pepper flakes
½ teaspoon of Italian seasoning
DIRECTIONS:
Add the olive oil to a medium sauce pan.
On medium heat, toast the garlic cloves until they are light brown. Don’t burn them.
Discard the cloves, or reserve them for another use.
Add the large can of tomato sauce to the sauce pan with flavored olive oil.
Pour wine into the empty sauce can, swirl around, then pour into the sauce.
Add the basil pesto, chopped onion, oregano, pepper flakes, and Italian seasoning.
Place a lid over the pot, but tilt it some to allow the steam to escape and the sauce to reduce.
Let the sauce simmer gently on low heat for 3 to 4 hours, stirring every 10 to 15 minutes.
STEAK PIZZAIOLA
Recipe is from Diana DeLaFuente’s YouTube video here: youtu.be/S_4H5yEXarI
INGREDIENTS
2 Ribeye steaks (less than 1 inch thick. I used bone-in.)
2 TBS. of oregano
Salt & Pepper
3 TBS of olive oil
3 cups of Marinara sauce
2 TBS of freshly chopped parsley
DIRECTIONS
Liberally season the steaks with oregano. Sprinkle them with salt and pepper.
With the palm of your hand, press the seasonings into the steak.
Add the oil to a large skillet that will hold the two steaks and heat on medium-high.
When the oil is hot, sear the steaks for 1½ minutes on each side.
Place the browned steaks on a plate. Add the marinara sauce to the skillet.
Let it come to a gentle boil while scraping the meat bits from the bottom of the skillet.
Place the steaks into the hot sauce and flip them to make sure both sides are well covered with sauce.
Reduce the heat to low. Cover the skillet. Let the steak and sauce simmer until inside of steak is 155° F, about 15 minutes.
Put the steaks in separate plates and sprinkle with the parsley. Add zoodles, pasta, or rice, and then cover with the rest of the sauce.
I ordered a new boat. It’ll arrive soon. Meanwhile, my good neighbor cleverly patched the gapping hole in my old one. It just needs to cure before we launch. In the meantime, let’s fish the shoreline! Click on *SHOW MORE* for info on the tackle, lake, & recipes!
- - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - -
THE LURE: is a Z-Man 2” “GrubZ” in violet sparkle attached to a 1/16 oz. Gopher mushroom head jig with a #4 hook.
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
Background music is called “I Remember Italian” purchased from pond5.com.
- - - - - - - - - - RECIPES - - - - - - - - - -
EASY MARINARA SAUCE
INGREDIENTS:
2 TBS of olive oil
4 or 5 cloves of garlic (peeled)
1 29 oz. can of tomato sauce (I use Hunts because of fewer carbs)
4 oz. of red wine
1½ TBS of basil pesto from a jar
½ medium onion, chopped (8 oz.)
½ teaspoon of oregano
½ teaspoon of red pepper flakes
½ teaspoon of Italian seasoning
DIRECTIONS:
Add the olive oil to a medium sauce pan.
On medium heat, toast the garlic cloves until they are light brown. Don’t burn them.
Discard the cloves, or reserve them for another use.
Add the large can of tomato sauce to the sauce pan with flavored olive oil.
Pour wine into the empty sauce can, swirl around, then pour into the sauce.
Add the basil pesto, chopped onion, oregano, pepper flakes, and Italian seasoning.
Place a lid over the pot, but tilt it some to allow the steam to escape and the sauce to reduce.
Let the sauce simmer gently on low heat for 3 to 4 hours, stirring every 10 to 15 minutes.
STEAK PIZZAIOLA
Recipe is from Diana DeLaFuente’s YouTube video here: youtu.be/S_4H5yEXarI
INGREDIENTS
2 Ribeye steaks (less than 1 inch thick. I used bone-in.)
2 TBS. of oregano
Salt & Pepper
3 TBS of olive oil
3 cups of Marinara sauce
2 TBS of freshly chopped parsley
DIRECTIONS
Liberally season the steaks with oregano. Sprinkle them with salt and pepper.
With the palm of your hand, press the seasonings into the steak.
Add the oil to a large skillet that will hold the two steaks and heat on medium-high.
When the oil is hot, sear the steaks for 1½ minutes on each side.
Place the browned steaks on a plate. Add the marinara sauce to the skillet.
Let it come to a gentle boil while scraping the meat bits from the bottom of the skillet.
Place the steaks into the hot sauce and flip them to make sure both sides are well covered with sauce.
Reduce the heat to low. Cover the skillet. Let the steak and sauce simmer until inside of steak is 155° F, about 15 minutes.
Put the steaks in separate plates and sprinkle with the parsley. Add zoodles, pasta, or rice, and then cover with the rest of the sauce.
