Tony U

Or he could get one of these: http://www.uttings.co.uk/Product/944/11179...y-rod-1a9g5155/

Could be or a session after the Bass at Sharpe's Green.

Leon No more rods for me for the moment, I have just bought a lovely Orvis 7# Hydros, half price form Uttings. My 3# is 7' Fladen, a sweet litlle blank and it does the job, it only cost me around £40 notes with reel and line.

Leon Exactly!!! Wait a minute you have just given me an excellent idea for the weekend.

Leon It is poor form enough to be targetting coarse fish on the fly, never mind groundbaiting for them as well!

Steve What! Flyfishing for Coarse Fish; you will be shooting Foxes and gassing Badgers next Tony

Barry Given your well recorded enthusiasm for Europe and Spain in particular () I thought you might like this: Tortilla Espagnol Ingredients: 1 medium onion, about 4 oz (110 g) 275g/10oz small Desirée potatoes 3 tablespoons olive oil 5 large eggs salt and freshly milled black pepper Preparation method First some points to note. The size of the frying pan is important: a base measurement ofinches (20 cm) diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don't have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan. First of all, peel and cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes. Now thinly pare the potatoes using a potato peeler and slice them into thin rounds - you have to work pretty quickly here because you don't want the slices to brown. When they are sliced, rub them in a clean tea cloth to get them as dry as possible. Next, heat 2 tablespoons of the olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil. Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly - it's important not to overbeat them. Finally, add some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl. Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Then mix the potato and eggs thoroughly before pouring the whole lot into the frying pan and turning the heat down to its lowest setting immediately. Now forget all about French omelettes and be patient, because it's going to take 20-25 minutes to cook slowly, uncovered. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja - it's brilliant

Emma Signed, with pleasure. Tony

Budgie Please accept Sue and my condolences. Tony

"Why is it that evolution has produced a position in the bird kingdom where it is the fellas who are the bright, gaudy ones (where there is a difference)? Isn't it the males who chase the females? So how do males benefit from their bright clothes?" John It's not always the case, for example Dotterels and Phalaropes do the opposite. Tony

Nothing wrong with Folk dancing especially with Swords, (admittedly I am not too keen on that hanky flinging stuff).

I am another one who really enjoyed "A Dream of Jewelled Fishes" so I will be looking to buy 'The Glorious Uncertainty' as well.

Sportsman has already explaned that: "Hunting, shooting and fishing are sports, all those others things are games."

Cory What do you think the French will make of it, if an Englishman wins Le Tour?

n4lly £25 to go to the top, extortionate in my opinion.

Leon That will knock the river Trout fishing on the head. Try Chatton Trout Fishery if you get the chance that does not colour up too much. Tony

Steve In Cuba (and I believe they know a thing or two about Mojitos) they use refined white sugar and light rum, also always bruise the mint rather than crush it and top it with a slice of lime as well as the juice. Mind you I usually drink Daiquiris or Cuba Libre's.

Drunken lager louts are the reason we don't go near the Costas any more.

Andrew Well done but don't let the birds at them; we used to grow them out in the back garden and the birds got them every year. Tony

Bluefin try here: http://www.rokmax.com/product.php?prodid=1...+Wind-on+Leader Tony

I fished in Croatia a lot back in 1996 near Klek, all we ever caught were Comber and big Weevers.

Well Its the only time that happens (unless NUFC are visiting)!!

Ken see if you can get a hold of a copy of "I Know a Good Place", well worth the read. Tony

I was sad to read that one of my great Angling heroes, Clive Gammon passed away last week aged 83. He was not just a great angling writer but an a supreme sports journalist covering a range of sports from horse racing to the Olympics. In my opinion he was the finest angling writer this country produced (I am not a fan of Dick Walker as a writer). There is an excellent obituary here: http://www.telegraph.co.uk/news/obituaries...ive-Gammon.html Tony

Errrm Well se should be able to fit in a few days fishing before I toddle off on the 23rd Tony