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Week of 08/08/14

  • Week 8 of the CPR contest - running out of time to get your entries in

andre1

Fishing with family and friends create memories that last a lifetime.
Andrew Fisher, Topeka, a soon to be sophomore at Shawnee Heights High School will join us on the show to discuss his love of fishing and the Great Outdoors.  

Andrew Fischer displays the crappie that won him a new rod and reel combo, courtesy of Cabela's in our KVOE, Fishing's Future and KDWPT FishKs First Annual Catch, Photo and Release contest.

 

kevin1

Kevin Fischer 10, caught this bluegill on a bass tube that appears to be just short of a state record. Kevin was a little upset with his older brother Andrew when he wanted to keep the fish, but was asked to release it!

 

picwithcrapie

Andrew and Kevin Fischer with friend and neighbor Mitchell Lady of Topeka display a nice catch of largemouth bass caught at a private pond in Topeka. Both of Mitchell’s fish were caught on a top water floating frog lure. One was 17 1/2 inches the other was 18 1/2 inches.

 

  • HUMMINGBIRDS - this gorgeous picture and video were emailed to us by a loyal listener

hummingbirds

Video and picture provided by the Bechtel's

 

Listen to past shows

Recipes

  • Monster Sweet Potato Recipe! Courtesy of Lanne Shayes
  • Fish Salad Recipe….. Use as a dip with our favorite cracker or make a sandwich
  • http://www.crappie.com Recipes and stories.
  • Recipe courtesy of Dustin Teasley, KDWPT

Cold Pack Pickled Fish

1 quart fish (rib meat from carp, white bass or drum fillets)….makes around 3 pints.

2 medium yellow onions

3 C Kosher Salt

1 C Port Wine (White but red will work)

1 C Sugar

2 C or more of White Vinegar

2 C Water

2 Tbsp Pickling Spice

Cut meat into pieces no thicker than 1/2”. In a bowl place a layer of salt, then place a layer of fish, then cover that layer with salt. So on and so forth until you have used all the fish and then cover it with salt. Set in fridge 24 hours. Next rinse all salt off fish and place in container covering fish with white vinegar. Set in fridge 24 hours. In a sauce pan, mix 1 C port wine, 1 C sugar, 2 C vinegar, 2 C water, and 2 Tbsp pickling spice and bring to a boil and remove from heat. Clean onions and slice. Once the solution you boiled has cooled, strain out spices. In pint jars create layers of onion and fish until you reach the neck of the jar. Pour cooled solution in jar until all meat and onion is covered. Place ring and lid on jar and set in fridge 24 hours before eating.

Tips of the Week

Handouts, Brochures, Pamphlets

 

 

Weekly Updates

News Releases, General Information, etc...

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