Uploaded January 2019 | Updated September 2026, 1 day ago
It’s Dec. 28th, but it’s warm out. I hadn’t planned on fishing today. Let’s give it a short try, and when we come in, we’ll make spaghetti and meatballs. I mean spaghetti squash and meatballs. Click on SHOW MORE for info on the tackle, lake, recipes and much more.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE LURE: A 1/32 ounce lead jig head with a plastic 1½” grub body from a Beetle Spin lure and live mealworms.
THE SPINNING REEL: The first reel used is a very old Shimano Aero 1000. The second reel is a black and red Abu Garcia REVO2SX10.
THE SPINNING ROD: A tiny Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on 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. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
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 MEATBALL RECIPE
1 to 1¼ LBS of ground chuck
2 eggs
⅓ cup of almond flour (I used low-carb breadcrumbs)
⅓ cup of parmesan cheese
¼ teaspoon of salt (little is needed as the parmesan is salty)
½ teaspoon of freshly ground pepper
1 heaping tablespoon of jarred basil pesto
Vegetable oil to a depth in a large skillet of about ⅓ inch.
DIRECTIONS
Make sure your hands are moist. In a large mixing bowl blend with your hands the ground chuck and the next six ingredients until all ingredients are evenly incorporated.
Shape the meat into round balls of about an inch to 1½ inches in diameter, as you prefer. Place on a clean dish. Recipe makes from 14 to 20 meatballs.
Heat the skillet with oil to medium high. Place the meatballs into the oil and brown them until outside is thoroughly browned. With tongs, continually turn each meatball around as they fry to brown them as evenly as possible.
When finished remove meatballs to paper towels and allow oil to drain.
LOW CARB ALFREDO SAUCE
Recipe is from here: lowcarbyum.com/low-carb-alfredo-sauce
INGREDIENTS:½ cup butter2 cloves garlic minced2 ounces cream cheese1½ cup parmesan cheese shredded2 cups heavy whipping creamdash ground black pepper
DIRECTIONS:
Melt butter in medium saucepan over medium heat. Sauté garlic in hot butter until fragrant.
Blend in remaining ingredients and simmer for about 10 minutes or until sauce has thickened.
SPAGHETTI SQUASH & MEATBALLS
Recipe inspired by this: iowagirleats.com/2012/10/18/low-carb-spaghetti-squash-meatballs
INGREDIENTS
1 spaghetti squash
olive oil
salt & pepper
1½ cups of low-carb Alfredo sauce (recipe above)
1 LB meatballs (recipe above)
½ to 1 cup shredded mozzarella-provolone cheese combination
DIRECTIONS
Preheat oven to 400 degrees. Pierce the center of the spaghetti squash several times on all sides with a small, sharp knife then microwave for 3 to 4 minutes, flipping once. Cut spaghetti squash in half lengthwise with a very sharp knife, then remove seeds with a spoon. Lay halves cut side up on a foil-lined, non-stick sprayed baking sheet then brush with oil and season liberally with salt and pepper. Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance. Let cool for 10 minutes.
When squash is cool enough to handle, scrape flesh every which way with a fork to loosen and fluff strands. Top with 4 or more meatballs, ¼ cup sauce, and ¼ cup shredded mozzarella cheese each, then broil until cheese is golden brown and bubbly, 1 to 2 minutes.
It’s Dec. 28th, but it’s warm out. I hadn’t planned on fishing today. Let’s give it a short try, and when we come in, we’ll make spaghetti and meatballs. I mean spaghetti squash and meatballs. Click on SHOW MORE for info on the tackle, lake, recipes and much more.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE LURE: A 1/32 ounce lead jig head with a plastic 1½” grub body from a Beetle Spin lure and live mealworms.
THE SPINNING REEL: The first reel used is a very old Shimano Aero 1000. The second reel is a black and red Abu Garcia REVO2SX10.
THE SPINNING ROD: A tiny Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on 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. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
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 MEATBALL RECIPE
1 to 1¼ LBS of ground chuck
2 eggs
⅓ cup of almond flour (I used low-carb breadcrumbs)
⅓ cup of parmesan cheese
¼ teaspoon of salt (little is needed as the parmesan is salty)
½ teaspoon of freshly ground pepper
1 heaping tablespoon of jarred basil pesto
Vegetable oil to a depth in a large skillet of about ⅓ inch.
DIRECTIONS
Make sure your hands are moist. In a large mixing bowl blend with your hands the ground chuck and the next six ingredients until all ingredients are evenly incorporated.
Shape the meat into round balls of about an inch to 1½ inches in diameter, as you prefer. Place on a clean dish. Recipe makes from 14 to 20 meatballs.
Heat the skillet with oil to medium high. Place the meatballs into the oil and brown them until outside is thoroughly browned. With tongs, continually turn each meatball around as they fry to brown them as evenly as possible.
When finished remove meatballs to paper towels and allow oil to drain.
LOW CARB ALFREDO SAUCE
Recipe is from here: lowcarbyum.com/low-carb-alfredo-sauce
INGREDIENTS:½ cup butter2 cloves garlic minced2 ounces cream cheese1½ cup parmesan cheese shredded2 cups heavy whipping creamdash ground black pepper
DIRECTIONS:
Melt butter in medium saucepan over medium heat. Sauté garlic in hot butter until fragrant.
Blend in remaining ingredients and simmer for about 10 minutes or until sauce has thickened.
SPAGHETTI SQUASH & MEATBALLS
Recipe inspired by this: iowagirleats.com/2012/10/18/low-carb-spaghetti-squash-meatballs
INGREDIENTS
1 spaghetti squash
olive oil
salt & pepper
1½ cups of low-carb Alfredo sauce (recipe above)
1 LB meatballs (recipe above)
½ to 1 cup shredded mozzarella-provolone cheese combination
DIRECTIONS
Preheat oven to 400 degrees. Pierce the center of the spaghetti squash several times on all sides with a small, sharp knife then microwave for 3 to 4 minutes, flipping once. Cut spaghetti squash in half lengthwise with a very sharp knife, then remove seeds with a spoon. Lay halves cut side up on a foil-lined, non-stick sprayed baking sheet then brush with oil and season liberally with salt and pepper. Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance. Let cool for 10 minutes.
When squash is cool enough to handle, scrape flesh every which way with a fork to loosen and fluff strands. Top with 4 or more meatballs, ¼ cup sauce, and ¼ cup shredded mozzarella cheese each, then broil until cheese is golden brown and bubbly, 1 to 2 minutes.
