A Journal Entry for the Record: October Largemouth

The air has that crisp feeling now, a change from the brutal heat of summer. It's the kind of day that makes you want to be outdoors, and there's no better way to spend it than on the water. I headed out to the local pond on October 12th, under a bright, clear sky—what we call "bluebird skies" in the fishing world. While beautiful, this can sometimes make the fishing tough, as the high sun pushes fish into deeper, shadier spots. But I was ready for a challenge.

The water was clear, with about 3 to 6 feet of visibility. You could see the bottom in a lot of places near the bank, where the depth was a consistent 1 to 3 feet. This clarity meant the bass would be spooky, so a natural, finesse presentation was going to be key.

I had a new lure I was excited to try out—a CrushCity Mayor 2.5-inch paddle tail swimbait in a shad color. I rigged it on a 6th Sense Finesse Jig Head, also in the shad color. This combination looked incredibly realistic in the clear water, a perfect imitation of the baitfish the bass were likely feeding on.

• CrushCity Mayor 2.5" Swimbait This bait, designed by Major League Fishing pro Jacob Wheeler, has a flat-sided body and a boot tail that provides a subtle kicking action, even at a slow retrieve. It's a versatile soft plastic that can be used in a variety of situations. You can check it out here: CrushCity Mayor at Tackle Warehouse

• 6th Sense Finesse Jig Head The 6th Sense Finesse Jig Head is designed to maximize the action of smaller swimbaits. It features a sleek 3D head and a black nickel hook that allows the bait to move freely and naturally. It's the perfect pairing for finessing bites from finicky fish. You can find more details here: 6th Sense Finesse Swimbait Jig Heads at Tackle Warehouse

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My Secret to Success: The Angle of Attack

My go-to technique for the day was a smooth, steady retrieve. I wanted the swimbait to have a natural, fluid swimming motion, not jerky or erratic. I cast it out and reeled it in at a slow, constant pace, letting the paddle tail do all the work. It's a simple approach, but it's often the most effective.

But the real breakthrough today came from something I decided to do differently—I focused on my casting angles. Normally, I'd cast straight out from the bank, covering a fan-shaped area in front of me. Today, I decided to experiment. I started casting almost parallel to the bank, working my lure down the shoreline rather than out from it. I also tried casting at sharp, acute angles that I'd normally ignore.

And it worked! I started getting bites almost immediately. I found that the bass were holding tight to the bank, hugging any slight change in contour or small piece of cover they could find. By changing my angle of attack, I was putting the lure in front of fish that weren't seeing other presentations. It was a great lesson in thinking outside the box.

I caught a bunch of solid largemouth bass, and while none of them were giants, the quantity and consistency were incredible for a high-sun day. It just goes to show that sometimes, it's not about the lure you're using, but how you're using it. That small change in strategy—just casting from a different angle—made all the difference.

It was a good reminder that a successful day of fishing is often about more than just the fish you catch. It's about learning, adapting, and finding new ways to approach the water. What's a small change you've made to your technique that's led to a big success?

The Ultimate Frozen Pizza Hack: A Tale of Two Pizzas and a Whole Lot of Cheese

 

Hey, everyone! Today, we're talking about a dinner hack that is near and dear to my heart: the art of the frozen pizza glow-up. We all know the feeling. You've had a long, "committed and driven" kind of day, and the last thing you want to do is spend an hour in the kitchen. But you're not about to settle for a sad, cardboard-crusted disc either.

That's where this perfect storm of ingredients comes in. I call it the "Frozen Pizza Remix," and it's a game-changer.

On the one hand, we have the magnificent Brew Pub Lotzza Motzza pizzas. As the name suggests, these things are not messing around when it comes to cheese. They promise "lottza motzza" and they deliver! The 4-Meat pizza is a carnivore's dream, and the Bacon Cheeseburger... well, let's just say it's an innovation in frozen food. They have a reputation for a crispy crust and a flavor that's a serious step up from your average frozen pie. People rave about the sauce having real flavor and the fact that the pizzas don't skimp on the toppings.

But even with a great base, we can always elevate our game.

And that's where the secret weapons from Trader Joe's come in.

First up, the Trader Joe's Low-Moisture Part-Skim Shredded Mozzarella Cheese. Now, a lot of frozen pizzas come pre-loaded, but a true pizza maestro knows that more cheese is always better. This stuff melts beautifully, giving you that gooey, stringy pull you see in commercials. It's a simple addition that takes the cheese factor from "a lot" to "Lottza-Motzza-plus-some."

And then, the star of the show: Trader Joe's Sliced Uncured Pepperoni. Look at those beautiful, vibrant red discs! Unlike the chopped or buried pepperoni you often find on frozen pizzas, these are ready to be laid out like a work of art. The key here is the flavor. They're uncured, which means they bring a distinct, savory taste without being overwhelmingly greasy. When they hit the heat, they curl up just enough to form little cups of delicious, spicy oil.

The Recipe for Deliciousness

It's a simple, two-step process to culinary glory:

Prep and Begin Baking: Take your Brew Pub pizza out of the box. Follow the instructions on the box, placing it directly on the rack for a crispier crust.

Elevate and Finish: After about 7 minutes of baking, pull the pizza out. Generously sprinkle on that Trader Joe's shredded mozzarella. Then, artfully arrange the uncured pepperoni slices all over the pizza. Don't be shy. Cook for the remaining time, and if you like your pepperoni crispy, you can even hit it with the broiler for a minute or two at the end.

The result is a pizza that's gooey, cheesy, crispy, and bursting with flavor.

This isn't just about a quick meal. It's about a commitment to a better pizza experience. It's about taking a good thing and making it absolutely fantastic.

So, the next time you're at the store, don't just grab any old frozen pizza. Grab the ingredients for an upgrade. Because frankly, life is too short for mediocre pizza. You've worked hard. You deserve this. Go forth, and get that cheese pull you've been dreaming of!

The Ultimate Power Plate: A T-Bone Steak That Means Business

 

Sometimes, life calls for more than a quick salad or a handful of almonds. Sometimes, you need a meal that is a statement. A meal that says, "I've earned this. I'm unstoppable."

Just look at that beauty. The rich, dark crust is the result of a dedicated sear, locking in the juices and creating a symphony of flavor. You can practically hear the sizzle. The seasoning, a simple but powerful mix of coarse salt and freshly ground pepper, forms a glistening, savory armor. But what makes the T-bone the king of steaks is the best of both worlds—a tender filet mignon on one side of the bone and a rich, marbled New York strip on the other. It's a dinner that embodies being both committed and driven.

And what would a powerful main course be without its supporting cast? This is no ordinary baked potato. Sliced perfectly in half, its fluffy interior promises a buttery, pillowy escape. Paired with a crispy, savory, lump crab cake, you've got a dish that elevates an already epic meal to legendary status. The crab cake's golden exterior and delicate, sweet meat inside offer a perfect contrast to the deep, savory beef.

So, go ahead. Tackle that big project, run that extra mile, and then reward yourself with a meal that mirrors your ambition. Because every great achievement deserves a dinner to match. Just remember, after a meal like this, the only thing you'll be driven to do is a happy food coma.