"Tim J." wrote in message ...

It's that "repeatability" thingy I'm still working out. . .

I finally started to get a hang of it when tying for the FS. I
looked at some of the first flies I tied and compared them to the
later ones. Then I got the razor blade out ... :-)

I didn't fish as much as I would have liked to this year, and I
probably tied a lot more than I needed to. But at least I wasn't in
danger of running out of flies.

I, thankfully, had the opposite problem last year.

What, you started running out of flies? ;-)

And finally, for anyone desperate enough to make it this far,
here's my pico de gallo recipe:

1 onion, chopped medium fine
1 tomato, chopped medium fine
A handful of cilantro leaves, chopped medium fine

The bigger the hand, the better, sez I.

Ah hah ... someone who knows their pico. Lots of people can't
stand cilantro, but I consider it to be what makes a really good pico.

Slathered on a nice steak ain't half bad, either.

To be honest, I've never eaten it on a "regular" steak. I tend not
to add extra sauces, etc. to a good steak. A little bit of salt and
pepper, and that's about it.

. . . and a good Mexican beer
(Negra Modelo or Bohemia for example; leave the Corona for the frat
boys)

I like Corona on a hot day, but also prefer Bohemia while dining.

I can't do the standard Corona. Now if you can find Corona de
Barril, that's a good beer for a hot day. (But I've only seen it in
Mexico.)

Good post. Many would agree. ;-)

Hmmmm ... either everyone agrees or most didn't bother to read it.
Oh well, maybe I should post something on Dubya or Howard Dean. Maybe
they have some cool recipes. :-)


Chuck Vance