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Sorry I didn't see the post earlier. It is the local fly fishing club's free seminar. Here is a link to the program flier http://www.rsff.org/info/RSFF-conclave-leaflet-2007.pdf.

I'm curious. Where did y'all launch? When I lived in DS about 8-10 years ago, I'd wade fish the Magnolia Bridge area before they started blocking access off. Kurt

Here are a few pictures from a fly fishing trip I took to the Great Smoky Mountains National Park in October 2006. The fish didn't cooperate, but the scenery was excellent even though we missed the peak colors. Kurt Bear cubs near the stream bed of the Little River. Momma bear...

Mick, Here are a couple detail shots. Included is the anchor lock system a friend of mine came up with. On my Merlin, I am using metal locks. They work better than the plastic ones. Unfotunately, I haven't been able to locate them online. I bought them from Bass Pro, but they no longer...

That will be the official launch. You'll have to take it for a spin.

Thanks Chuck. Here's a link to the specs and lines on the Carrying Place Canoe and Boat Works web pagehttp://www.carryingplacecanoeworks.on.ca/pdfdocs/chemaunis.pdf. It is 12' long by 31 1/8" wide. Kurt

Thanks Mick. I will take a couple close ups. Kurt

The first launch will be Saturday. I can't wait to try it out. The hull is cypress and western red cedar with ash gunwales, thwarts, seat, decks and bow and stern laminations. It came in at 37 lbs. I was shooting for 35 lbs. as the hull weighed 26.5 lbs. Kurt

I use the metal version of the anchor lock pictured below previously sold by Bass Pro Shop. The plastic version below works, but not quite as well as the metal one. When you pull the line in, a cam flips up so line can slide through the lock. When the line is lowered, the cam pivots to pinch...

Here's a progress picture. I'm taking next week off of work, so I should finish the majority of the hull by the end of the week. Kurt

Matt, The forms are 3/4". The canoe is symmetrical so the forms fore and aft of the center form are the same. They look thick because two are stacked together in the picture. Here's a link to how I went about cutting out the forms http://www.loup-garou.net/chemaunisforms.html Kurt

paddlin4reds, I know where you are coming from. I got your previous message, so I decided to post an update on the canoe. I've been following the forum for a few years, but I mostly lurk as I haven't built anything in a while. Kurt

It's been a few years since I built a boat so I am looking forward to the project. I'm building the Chemaunis canoe from Carrying Place Canoe and Boatworks. So far, I have cut out the forms and ripped the strips. This coming weekend, I plan to plane the strips to 3/16" and route the beads and...

Back in October, I took the Natchez Trace Highway from Jackson, MS to Nashville, TN. Literally saw at least 100 turkeys along the route. Kurt

Oldyaker, To make you feel worse about the 28* temps, I actually got out in Lake Pontchartrain and wet waded up to my knees while fishing. Wasn't too cold and the sun wasn't out either. I think it will be in the 80's today. Kurt

I've been wanting to check out Lake Kincaid near Alexandria, but I haven't made it yet. It's on my list. Kurt

My latest trip started out as a fishing trip for bass, but the fishing was terrible so it became a paddling trip. See http://www.loup-garou.net/canebayou.html for a couple photos. Kurt

Thanks for the plug. I have a number of new flies to add and some other items of interest. I took a couple pictures of pirogues from the Rural Life Museum in town. A number of the pirogues were the dugout variety. I'll make a post when I add them to my webpage. Kurt

Kahuna, Your recipe is very close to my own recipe except for a few different/additional ingredients. I use tasso and beef roast for the meat in mine. I also add a good bit of finely minced carrots and a number of bay leaves and a small amount of allspice or clove powder. Too much...

My recipe for frying fish: 1. Coat fish fillets in flour. 2. Dip fillets in mixture of milk, an egg and a good bit of Crystal Hot Sauce. Sometimes I add a little mustard. 3. Coat fillets with a mixture of equal parts Zatarain's Fish Fry with Lemon, flour and cornmeal seasoned with Tony...