Apple Fritter Cake and some new Football themed fish

 What a week, Ron the neighbor got off the mower by the creek  and slid in and no one saw or heard him !! I did not see him go by and went to check on him and he was flat on his back in the lilly pads !!! Just his head out of the water !!  He is ok but it was a long night..

Some of my new fish  and stuff !

Apple Fritter Cake

Apple Fritter Cake


For the batter:
3 cups of flour
1/4 tsp. salt
1 cup of sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted
6 small apples cored, peeled and diced

For the topping:
1 cup of butter, softened
1 cup of brown sugar
2 tbsp. flour
1 tbsp. cinnamon
For the glaze:
2 cups of powdered sugar
5 tbsp. milk
1 tsp. vanilla
Start by mixing all the ingredients for the batter (except the butter) together in a bowl. Once combined, carefully pour in the melted butter. If you do this part with your mixer at a high speed it will splash everywhere. So slow is best. Pour the batter into a greased 9×13 pan, any smaller and it will overflow while baking. Evenly distribute the apples over the top of the batter. In a separate bowl mix together the topping, it will be thick so do your best to drop scoops of it evenly over the apples. Then take a knife and drag it in a swirly motion all over the pan allowing the toping to make friends with the apples and batter below.
Bake at 350 degrees for at least 40 minutes. Depending on how many apples you put in and how juicy they were you may need to increase your time. If the top is getting too brown you can always tent it with foil.
Once baked let sit for 20 minutes and then pour the glaze all over the cake.

Randy Wayne White's tarpin book

I wan to read this from local author Randy Wayne White's "Ultimate Tarpon Book," which was published in 2010.  If you don't own a copy just stop what you're doing and buy one right now.  This book is actually a collection of newspaper and magazine articles from various authors, many of which were written between 50 to 125 yeas ago. 

Most of you know Randy White as the Pine Island based creator of the hugely popular "Doc Ford" novels, but I'm a much bigger fan of his non-fiction and "Ultimate Tarpon" is his best work yet.  Even though his role here is actually editing together almost 200 different authors, this book tells the history of tarpon fishing in Southwest Florida better than any single writer could have managed. 

And for those of you who didn't know, the sport was actually started here, not down in the Keys.  The very first tarpon ever caught on a rod and reel happened off Punta Rassa, between Sanibel and Ft. Myers, back in 1885.  No one even thought of fishing the Keys at that time until the railroad was built almost 30 years later.

Even if you're not into fishing, there's tons of great local history on almost every page.  Did you know that there was once a four star hotel located in St. James City, catering to wealthy anglers (the only kind of anglers at the time) and their wives?  Or did you know that black bear were so common they were hunted on Ft. Myers beach as they dug up sea turtle eggs?  Well now you do!  I toss out bits of info like that to my anglers all the time while I'm poling them across the flats.  I'm probably a lot more interesting to fish with thanks to this book.  Thanks, Randy.

 post from the pine island angler

We are going golfing again today. Tomarrow Billy is taking Mom and I fishing !!!

I found a cool Blog to watch too
pine island angler

My beautiful mom's 75th Birthday and Southwestern Salad

We had diner at Ron and Barb's for Mom and she did nit want any big thing and that is what she got. :(
I think next year we will have a surprise party !!! she will not be expecting it for 76th lol

Healthy Southwestern Chopped Salad.

 Make it for lunch this week.
Southwestern Chopped Salad
(use organic ingredients)
Large head of Romaine 15 oz.
1 can of black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (fresh or frozen, thawed)
5 green onions
Optional: avocado
{Dressing}
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
{Instructions}
Making the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Making the salad: Finely chop romaine, bell pepper, tomatoes, and green onions.Place all ingredients in a large bowl and stir to combine.Toss with desired dressing.