Thanks everyone and keep up the great work!
Keri Tlachac
Wisconsin Country Living
Sunday, July 26, 2009
Good Times at Cedar Valley Campground, Kewaunee WI
I would like to thank Bill, Eileen, Tyler and Troy Pagel for being such wonderful hosts at Cedar Valley Campground. The Pagel's family owned campground is located in Kewaunee County. This well kept campground offers tons of fun. As a visitor to their newly remodeled bar to taking part as a camper I highly recommend giving them a call to schedule a weekend of fun!
Thanks everyone and keep up the great work!
Keri Tlachac
Wisconsin Country Living
Thanks everyone and keep up the great work!
Keri Tlachac
Wisconsin Country Living
Monday, July 6, 2009
Kenny Tlachac on the push-button accordian... August 1968
Kenny Tlachac (My Pa) playing for a parade in front of my grandparents’ old bar in Forestville. Al and Clara’s Saloon. This saloon is now owned by Charlie Kroll with the name of The Bull Pen.
Sunday, June 21, 2009
Monday, February 2, 2009
Ice Fishing isn't just for adults...
Ice Fishing isn't just for adults... Heaven's no! Heading out early Saturday morning to Rite's Cove (Ernie's), Brussels, WI was just the treat for little Landen. Although only five years old he pitched right in the action. Helping catch rosies for our hooks and making sure he had conversation every time the shanty fell silent.
He showed off one of my BIG catches of the day by making me take a picture. Although the perch were not of a significant size Landen had a blast making sure they ALL got in the bucket. Large or small, smelt or white fish... anything that came up from the ice fishing hole was a keeper.
After a few hours the tip ups started popping... With his dad heading out and asking Landen to stay put because of the cold weather, it only took a matter of minutes for him to decide to follow. "He must of caught a huge one, Keri", "He MUST have!", "Seriously!"... "Well, you better get your coat and gloves on and check it out", I replied"
Landen came sprinting back with a nice size white fish and made sure it made it's way to the bucket as well.
After several hours one just simply needs to stretch a bit. I have to admit for a five year old Landen did very well maintaining his composer and fighting a bit of boredom. With a little help of some candy and grape juice he was back full force ready for the second half of the day.
The rest of the day was grilling a bit of venison and simply enjoying some tranquility. Leaving all the world' issues on shore and watching little Landen play with his pooch, Duke.
Priceless...
Keri Tlachac
Wisconsincountryliving.com
January 31, 2009
Photos & article approved by Andy LaFond
Wednesday, January 28, 2009
Kevin Naze: Great Lakes, Ice thickens on most local bodies...
Fishing Reports
by Kevin Naze
(please click on the logo below)
Kevin Naze: Ice fishing can be adventure...
Fishing Reports
by Kevin Naze
(please click on the logo below)
Sunday, January 25, 2009
Whitefish Recipes
WHITEFISH SOUP
Source: Pattie Kulpa, Susie-Q-Fish Market, Two Rivers, Wis.
Fish Market Manager Pattie Kulpa is wife to a Lake Michigan commercial fisherman. Over the years she has developed a diverse recipe collection. This soup is among her favorite ways to enjoy whitefish.
Two tablespoons olive oil
One-half cup diced onion
One-half cup diced celery
Two cloves garlic crushed
Four large carrots
Six large red potatoes, peeled and cubed
Two bay leaves
One spring of fresh dill or two teaspoons dried dill weed
Ten to twelve cups water or fish stock
Three tablespoons salt
One teaspoon ground pepper
Three pounds Lake Michigan whitefish, boned, skinned and cut into bite-size pieces
Heat oil in large pot; add onion, celery and garlic and saute until tender, about 4 minutes. Add carrots, potatoes, bay leaves, dill, water or stock, and salt and pepper. Bring to a boil, then cook on medium high heat for 15 minutes or until potatoes and carrots are fork-tender. Reduce to a slow simmer and add fish. Cook 5 to 6 minutes, stirring very gently. Take care to not let the whitefish pieces break up. Serve immediately. Yield: Eight servings Variation: Make a chowder by reducing the amount of water or fish stock in recipe and adding one or more cups of heavy cream in the last few minutes of cooking.
Cheesy White Fish Soup(4 servings)
1-2 tbsp butter
1 onion, chopped
2 red/orange/yellow peppers, peeled (if you want) and chopped
2 tbsp flourdash of salt
1/4 tsp ground coriander (you could substitute with rosemary)
1/4 tsp paprika
fresh pepper
1 cup milk
1 cup chicken broth
300 grams of chopped up white fish. I've used sole, turbot, pollock and tilapia...frozen is fine, whatever was on sale
1/3 cup grated cheddar cheese (I've used Parmesan too, works well)
Directions:1. Prepare all of your ingredients in advance because everything comes together pretty quickly.2. Over medium-high heat in a large pot, melt butter and add onions and peppers - cook, mixing constantly for 4-5 minutes.3. Add flour, salt, coriander, paprika and pepper - mix very rapidly to form a paste.4. Slowly add milk and chicken broth, alternating about 1/4 cup at a time to keep the soup thick.5. Mix in the fish and the cheese and bring to a boil.6. Cover and simmer on very low heat for 15 minutes...check often to make sure it doesn't boil over.7. Let cool and blend well. Enjoy with toasted baguette slices.
Tomato-Based White Wine Fish Soup
Yield
6 servings (serving size: 1 cup)
Ingredients
1 1/2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
5 tablespoons tomato paste
1 cup chopped fennel bulb
1 cup thinly sliced carrot
1 cup chopped red bell pepper
1 cup dry white wine
2 (8-ounce) bottles clam juice
1/2 pound peeled and deveined shrimp, chopped
1/2 pound sea scallops
1/2 pound skinless halibut fillets, cut into 1-inch pieces
1 1/2 teaspoons chopped fresh tarragon
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
Thyme sprigs (optional)
Preparation
1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Reduce heat to medium. Add tomato paste to pan; cook 7 minutes or until paste begins to brown, stirring occasionally. Add fennel and next 4 ingredients (through clam juice); bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are just tender. Stir in shrimp, scallops, and fish. Cover and cook 5 minutes or until fish is done. Gently stir in tarragon, chopped thyme, and pepper. Garnish with thyme sprigs, if desired.
Nutritional Information
Calories:
191 (27% from fat)
Fat:
5.7g (sat 0.9g,mono 3g,poly 1.1g)
Protein:
23.7g
Carbohydrate:
11.8g
Fiber:
2.4g
Cholesterol:
99mg
Iron:
2.3mg
Sodium:
451mg
Calcium:
80mg
Source: Pattie Kulpa, Susie-Q-Fish Market, Two Rivers, Wis.
Fish Market Manager Pattie Kulpa is wife to a Lake Michigan commercial fisherman. Over the years she has developed a diverse recipe collection. This soup is among her favorite ways to enjoy whitefish.
Two tablespoons olive oil
One-half cup diced onion
One-half cup diced celery
Two cloves garlic crushed
Four large carrots
Six large red potatoes, peeled and cubed
Two bay leaves
One spring of fresh dill or two teaspoons dried dill weed
Ten to twelve cups water or fish stock
Three tablespoons salt
One teaspoon ground pepper
Three pounds Lake Michigan whitefish, boned, skinned and cut into bite-size pieces
Heat oil in large pot; add onion, celery and garlic and saute until tender, about 4 minutes. Add carrots, potatoes, bay leaves, dill, water or stock, and salt and pepper. Bring to a boil, then cook on medium high heat for 15 minutes or until potatoes and carrots are fork-tender. Reduce to a slow simmer and add fish. Cook 5 to 6 minutes, stirring very gently. Take care to not let the whitefish pieces break up. Serve immediately. Yield: Eight servings Variation: Make a chowder by reducing the amount of water or fish stock in recipe and adding one or more cups of heavy cream in the last few minutes of cooking.
Cheesy White Fish Soup(4 servings)
1-2 tbsp butter
1 onion, chopped
2 red/orange/yellow peppers, peeled (if you want) and chopped
2 tbsp flourdash of salt
1/4 tsp ground coriander (you could substitute with rosemary)
1/4 tsp paprika
fresh pepper
1 cup milk
1 cup chicken broth
300 grams of chopped up white fish. I've used sole, turbot, pollock and tilapia...frozen is fine, whatever was on sale
1/3 cup grated cheddar cheese (I've used Parmesan too, works well)
Directions:1. Prepare all of your ingredients in advance because everything comes together pretty quickly.2. Over medium-high heat in a large pot, melt butter and add onions and peppers - cook, mixing constantly for 4-5 minutes.3. Add flour, salt, coriander, paprika and pepper - mix very rapidly to form a paste.4. Slowly add milk and chicken broth, alternating about 1/4 cup at a time to keep the soup thick.5. Mix in the fish and the cheese and bring to a boil.6. Cover and simmer on very low heat for 15 minutes...check often to make sure it doesn't boil over.7. Let cool and blend well. Enjoy with toasted baguette slices.
Tomato-Based White Wine Fish Soup
Yield
6 servings (serving size: 1 cup)
Ingredients
1 1/2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
5 tablespoons tomato paste
1 cup chopped fennel bulb
1 cup thinly sliced carrot
1 cup chopped red bell pepper
1 cup dry white wine
2 (8-ounce) bottles clam juice
1/2 pound peeled and deveined shrimp, chopped
1/2 pound sea scallops
1/2 pound skinless halibut fillets, cut into 1-inch pieces
1 1/2 teaspoons chopped fresh tarragon
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
Thyme sprigs (optional)
Preparation
1. Heat olive oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Reduce heat to medium. Add tomato paste to pan; cook 7 minutes or until paste begins to brown, stirring occasionally. Add fennel and next 4 ingredients (through clam juice); bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are just tender. Stir in shrimp, scallops, and fish. Cover and cook 5 minutes or until fish is done. Gently stir in tarragon, chopped thyme, and pepper. Garnish with thyme sprigs, if desired.
Nutritional Information
Calories:
191 (27% from fat)
Fat:
5.7g (sat 0.9g,mono 3g,poly 1.1g)
Protein:
23.7g
Carbohydrate:
11.8g
Fiber:
2.4g
Cholesterol:
99mg
Iron:
2.3mg
Sodium:
451mg
Calcium:
80mg
Ice Fising Whitefish at Red River Park, WI
January 24, 2009
I was able to venture out Saturday with my folks, Ken and Jill Tlachac, and fish for Whitefish off of Red River Park. Although I didn't make it out until 10:00am, due to Ice Fishing the night prior on East Alaska Lake until very late, we were still able to snag 5 nice fish.
As I drove up to the shanty my pa was just tossin' a nice one out the door. What a welcome!
We were only running 5 hooks because of the fishing space limitations in the shanty. I bought tip ups however it was too cold to mess with plus I needed help in the setup. I haven't used tip ups for a few years.
We were fishing in 8 feet of water and could easily see the bottom. It was a blast to see the fish latch on to your bait and neatly reel them in. My folks used 1/2 of a minnow with a juicy wax worm on some type of shiny jig. I simply used my good ole lucky "lure"... green and black with an active rosy hooked from the top fin.
We all caught fish so as far as what the hot bait was... I couldn't really say.
We parted around 1:45 however still saw fish at the bottom of our holes.
It was a wonderful day... My folks gave me their catch and I had a great meal that night!
Please forward any Ice Fishing or Hunting stories to the contact informatin listed below.
Happy Fishin',
Keri Tlachac
Keri@wisconsincountryliving.com
Wisconsincountryliving.com
I was able to venture out Saturday with my folks, Ken and Jill Tlachac, and fish for Whitefish off of Red River Park. Although I didn't make it out until 10:00am, due to Ice Fishing the night prior on East Alaska Lake until very late, we were still able to snag 5 nice fish.
As I drove up to the shanty my pa was just tossin' a nice one out the door. What a welcome!
We were only running 5 hooks because of the fishing space limitations in the shanty. I bought tip ups however it was too cold to mess with plus I needed help in the setup. I haven't used tip ups for a few years.
We were fishing in 8 feet of water and could easily see the bottom. It was a blast to see the fish latch on to your bait and neatly reel them in. My folks used 1/2 of a minnow with a juicy wax worm on some type of shiny jig. I simply used my good ole lucky "lure"... green and black with an active rosy hooked from the top fin.
We all caught fish so as far as what the hot bait was... I couldn't really say.
We parted around 1:45 however still saw fish at the bottom of our holes.
It was a wonderful day... My folks gave me their catch and I had a great meal that night!
Please forward any Ice Fishing or Hunting stories to the contact informatin listed below.
Happy Fishin',
Keri Tlachac
Keri@wisconsincountryliving.com
Wisconsincountryliving.com
Saturday, January 3, 2009
Ice Fishing Ends in Dramatic Rescue
MILWAUKEE Twelve people were plucked from the ice off Green Bay Thursday after a passing freighter and heavy winds created a 6-mile-long, 400- to 500-foot-wide crack that separated them from the eastern shore, according to the U.S. Coast Guard, which joined in the rescues.
The 12 all had been ice fishing, some about a mile off the Wisconsin shore. Still stranded on the ice are at least two trucks and three all-terrain vehicles.
“They’ll have to wait for the winds to shift and hope for hard freeze, and then they can get them back,” said Coast Guard spokesman Charles Wolfson. “And pray they’re still out there and haven’t fallen through the ice.”
Rescue workers from five agencies, some in helicopters and an air boat, pulled 8 people from the ice between Dykesville and Little Sturgeon Bay. Two were rescued off of Shoemaker Point, and two near Sugar Creek, according to Wolfson.
No one is believed to have fallen into the bay. But the Coast Guard used the opportunity to warn ice fishermen that cracks are possible while freighters are still plying the shipping lanes.
“It’s early in the season and it can still be a safety hazard,” said Wolfson
The 12 all had been ice fishing, some about a mile off the Wisconsin shore. Still stranded on the ice are at least two trucks and three all-terrain vehicles.
“They’ll have to wait for the winds to shift and hope for hard freeze, and then they can get them back,” said Coast Guard spokesman Charles Wolfson. “And pray they’re still out there and haven’t fallen through the ice.”
Rescue workers from five agencies, some in helicopters and an air boat, pulled 8 people from the ice between Dykesville and Little Sturgeon Bay. Two were rescued off of Shoemaker Point, and two near Sugar Creek, according to Wolfson.
No one is believed to have fallen into the bay. But the Coast Guard used the opportunity to warn ice fishermen that cracks are possible while freighters are still plying the shipping lanes.
“It’s early in the season and it can still be a safety hazard,” said Wolfson
Subscribe to:
Posts (Atom)