June 2000
Vol. 5, No. 2

Opening Day!
The launch site is open, and we're ready for a fantastic fishing season! Just in time for the opener, the DNR added a 30-foot extension to the launch ramp next door to the resort, and they put channel markers in place to keep boaters away from the shallow areas nearby. More dredging is planned next winter, to deepen and widen the channel even further. Sites north of the resort have had to be closed because of low water levels, so the site here in Kipling, along with the city sites in Gladstone and Escanaba, are busier than in past years. We've heard that some neighboring resorts are no longer able to offer dock space to their guests because their docks are high and dry. Connie and Naomi are happy to say they can still handle the boats of Bay Shore guests. And there are still some open weeks! Call and check to see if your favorite cabin is available, or you can send an e-mail message to Connie and Naomi at bayshore@portup.com.

You'll spot 'em when you drive in to the Resort. They're Naomi's new construction projects· solid cedar outdoor benches! She spotted the first one at a rummage sale, bought it and took it home, and then came up with some improvements. Each one features two chairs and a center table. You'll find them perfect spots to sit and eat your freshly caught and grilled fish this summer.

Rental Boats Get New Look
The Resort's aluminum rental boats are sporting a new look. After many years of hard use, some were starting to leak around the rivets and seams. A quick application of the new spray-on pickup truck bed-liner material has stopped the leaks, as well as providing a skid-free surface to the interior of the boats. This should give them many more years of useful service. Something to remember if you've got similar problems.

Lots of Fishermen
The weather's been warmer than usual this spring, and that's brought out the fishermen. The warm days and cool nights keep the fish moving, and the lower water level has everybody trying areas they never fished before. Early reports from opening week fishermen are good, with many limit catches. One of our guests from Wisconsin will remember his visit after landing a 45-inch Northern while on the bay. Presentation is the hot discussion topic by Walleye fishermen in the shop. If you're not having the luck others are having, it's time to re-think what you're doing· check your trolling speed, and depth. Crawler harnesses are very popular this spring. Check with the folks in the shop for an update when you arrive, but so far this season there's no special color better than others are. If you'd like to try some different combinations of blades and beads, Naomi has over two hundred different ones to pick from. Quick-change crawler harness setups let you snap on the blade and beads you like best.

New Items in the Shop
The Walleye season started on the 15th, while the Bass season opener is the 27th. Naomi is ready, with a number of new items in the shop, specifically for Bass fishermen. New products ordered over the winter are now on display throughout the shop. Ask to see the Iverson trout nets! Made right here in the U.P., its manufactured by the same folks who make the world famous Iverson Snowshoes. And while you're at the shop, take a look at the ever-growing display of Marbles Knives. Connie keeps adding to the number of knives, hatchets and other Marbles products, so be sure to check out the display. And if you just can't wait to get your hands on a specific knife, or your favorite now-discontinued Storm Prism Suspending Thunderstick lure, the resort is now in the mail-order business! The Purple Prism and Bahama Mama have been moving quickly. Call for all the details, or contact Connie by e-mail.

Connie has fun at her first MWC tournament
Connie's back from her first MWC tournament! She teamed up with Ralph Muccilli in the Spring Valley Ill contest in late March. They finished 188th of 225 teams, but Connie came back with some great stories and a better appreciation of the amount of work involved in fishing in these events. Including the day of pre-fishing the contest area, the two spent twenty hours fishing over three days· Connie calls it hard work that you've "just gotta love". The big lesson she learned is to never give up. Nearing the end of the first day of the contest the pair hadn't caught a thing. With less than half an hour to the day's fishing deadline, Ralph got a strike. They landed the walleye, and quickly headed for the weigh-in spot, making it just in time. She says she had to get back to work at the Resort just to get some rest.

Woody's Corner

How to control your human, and live the good life:

Acquire a heated dog bed. When you're tired of sleeping there, have a heating pad put under a blanket on the couch.

When you're hungry, just give them the look. Follow them around if necessary, but just keep giving the look. Eventually even the densest human will understand.

Never give up on your human. They can be trained, some just need more patience.


The Old Recipe Box

Zesty Baked Walleye Supreme
* 2 1 lbs. walleye fillets (6 oz each), skin removed
* 1 medium red onion, thinly sliced, separated into rings
* 1 cup diagonally sliced green onions
* 3 tablespoons margarine or butter
* 3 tablespoons lemon juice
* 1 teaspoon red pepper sauce
* ¸ teaspoon Worcestershire sauce
* 1 medium thinly sliced green pepper
* ¸ cup thinly chopped celery
* ¸ teaspoon salt
* a dash of cayenne
* ¸ medium thinly sliced red pepper

Position oven rack in center of oven. Heat oven to 350 degrees. Spray 13 x 9 baking dish with nonstick vegetable cooking spray. Arrange fillets, slightly overlapping, in prepared dish. Set aside.

In 1-quart saucepan, melt margarine over medium heat. Remove from heat. Add juice, red pepper sauce, Worcestershire sauce, salt and cayenne. Baste fillets with half of margarine mixture. Layer celery, onion and pepper slices evenly over fillets. Drizzle remaining margarine mixture over dish. Cover dish with foil. Bake for 35 to 40 minutes or until fish is firm and opaque, and just begins to flake. Remove foil. Broil for 8 to 10 minutes or until peppers and onions are lightly browned. Life out whole fillets with vegetables and place on serving platter.

Makes 6 Servings.


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