Vol. 6, No. 3
United We Stand!
We've all been affected by the terrorist attacks on the east coast. In these times we need to search for ways to cooperate with one another, making these tough times a little less difficult. It's in that spirit of helping one another that Connie and Naomi at Bay Shore want to make your visit to the resort next year a little easier. The previously announced increases in rental rates for next year have been cancelled. Please contact us for more information.
Fall is good for fishing
It's been an odd summer here on the Bay. In July the weather was hot and dry, and the fishing was slow. In August the fishing improved, but just for a day at a time. Guest go daily limits, but one day the fishing might be great while the next day they might not get anything. Near the end of August we heard of fishermen landing Pike and Bass using suckers and chubs. One good note...Walleye just meeting the legal minimum were heavier than we've seen for a while. Another good sign of a healthy fishery. The month of September has been wet here...a blessing after weeks of summer drought. We're getting ready for the annual trophy Walleye season. This is the time of year that we see many early morning and late evening fisherman, trying to catch that big one to mount over the fireplace.
Besides the Perch, Pike, and Walleye we go out for, fishermen have begun catching something they definitely are not going out after...Goby. This seven to twelve inch slate gray fish has black to brown spots, frog-like raised eyes and thick lips. It's one of the "aquatic nuisance species" the Michigan Department of Environmental Quality says is infesting the Great Lakes. Should you land one, the DNR says KILL IT!
Bay Shore has the Best Worms
For the first time in five years, the price of crawlers went up this year. Connie says the shop still has the best worms available in the area, and at fair prices, but dry weather in the Canadian worm growing area reduced the number of worms and that pushed wholesale prices up. She hopes that next year things will improve so that the local prices will go back down. In the last newsletter we reported that the resort would be closed over the winter months. But that doesn't mean the bait shop will be closed! The shop will be open as it has been every winter, to sell minnows, lures, and everything else the late season boater or ice fisherman needs. The cabins will be available for rent through the hunting season, and then they'll be closed until April when the ice goes out.
Markers Help at Boat Launch
The new channel makers at the neighboring launch site are doing the job. Last year we heard many reports of broken or damaged props. This year, with the new markers in place, fishermen are better able to stay within the channel and away from the hidden dangers. Just up the Bay, at the mouth of the Days River, a new lighted marker was put in, warning boaters to stay away from the sand bar which has snagged many a prop in recent years.
Try the dock
Sometimes even the most experienced anglers come into the shop after a full day on the water empty-handed. That's when they hear about the fun the kids had who just sat on the end of the dock. Young fishermen this year landed Rock Bass, Perch, Small Mouth Bass and even a Sheepshead from the BayShore Dock.
Now You can Buy On-line
Checked out the Website lately? Our site...www.bay-shore-resort.com has been substantially updated over the summer. There's new pictures of the cabins, lots more pictures of successful anglers, and even some of the kids in the "Kids First Fishing Tournaments". The on-line store area is still under construction, but there are pictures of the Rapala lures in discontinued colors available at BayShore, along with information about the new speed-light caps. These caps have a built in flashlight, so you can get your jobs done hands-free! Take a look at the Marble's knives and other great products. The website is always changing...new products are added from time to time, along with new pictures of happy fishermen. Check it out often!
Start Thinking of Next Year
It's not too early to plan your fishing vacations for 2002... we're starting to get requests for specific weeks and cabins for next summer, so we're including the 2002 reservation form along with the 2001 form, in this mailing. Please note that we're offering a nice discount for early reservations, so don't put this off! Get your favorite cabin, and your favorite week! Make your reservation today!
Woody's not moving so fast...and now likes to look out the window at the world. Her hearing is gone, her sight is failing. She'll still be looking for you when you arrive at the resort, but instead of running through the parking lot, or wandering through the shop, she'll watch you from her regular perch in the new bay window in the house. Stop by to wave and say hi!
The Old Recipe Box
Fish and Potatoes Roasted in the Oven
3 yellow potatoes, about one pound, peeled and cut into 1/8-inch-thick slices
1 large vine-ripened tomato, chopped (about one cup)
1 sweet pepper, cored, seeded and cut into rings
1 1/2 pounds large fillets with skin on
3 garlic cloves, thinly sliced
4 tablespoons chopped fresh parsley
1 small onion, sliced
Salt and freshly ground pepper
1/4 cup of dry sherry
1 tablespoon of olive oil
1 bay leaf, broken in half
4-5 sprigs fresh thyme
Preheat oven to 375º. Rinse and drain potatoes. Spread half of the sliced potatoes in the bottom of lightly oiled shallow 3-quart baking dish. Scatter garlic, parsley, onion, tomatoes and peppers on top and season with salt and pepper. Finish with the remaining potatoes. Pour 1 cup of water over the mixture and cover with foil. Bake for 1 hour.
Meanwhile, season fish with salt and pepper and make 4 or 5 slashes on each side of the fillet. Let stand for 10 minutes. After the potatoes have baked for 1 hour, raise the oven to 425º. Remove the baking dish from the oven. Nestle the fish, skin-side down, into the bed of potatoes and vegetables Lay the lemon slices on top and drizzle the oil. Tuck the bay leaf and sprigs of thyme under the fish and return the dish, uncovered, to the oven's uppermost rack. Back for about 15 minutes. Don't turn the fish in the pan. The surrounding potatoes should be crusty and browned.
Spoon sherry over the fish and return to the oven for 2 minutes. Remove the bay leaf. Serve directly from the baking dish.