Tag Archives: 12.07.20 Weekly Recap (11/30 – 12/6)

Trip News

12.4.20 The final push through the Southwest

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The final stretch through El Paso, Las Cruces and Phoenix… then the greater Los Angeles area.

Sunday 11/22 – 550 + miles

We knew that we would gain an hour in El Paso so we opt\’d for an extra hour of sleep and started the day a little later than the last few days. We made the short haul to El Paso where we would stop to grab more dry ice, fuel up and grab something to eat.

Joe had taken the reins on making decisions on where we would eat. Normally I wouldn\’t trust anyone else with my food… but Joe is different. That dude can sniff out a good meal anywhere on this planet. It is a true gift and we will follow his nose anywhere. His latest recommendation took us to this incredible place that makes gorditas… not the Taco Bell kind. This place smelled like fresh tortillas, smelled of grandma\’s delicious stews and meat goodness and no one spoke English. La Gorda… WE ARE AT THE RIGHT PLACE!

After figuring out which meat concoction we wanted to sample… we placed our orders and watch them go to work. A few minutes later we had our gorditas and the three (3) of us started a familiar cycle of sounds and sayings…

\”This is bomb\” – Pop\’s

\”Holy shitballs this is good\” – Me

\”Joe, try my meat\” – Also me

\”Only sounds and no words\” – Joe

\”Thanks Joe\” – Pop\’s and Me

After we finished stuffing our faces… we pushed on to New Mexico where we would make a pit stop literally to get gas and to drain the main vein and low and behold… we find the firework motherload.

Like two (2) little kids with their parent\’s credit cards… Joe and I loaded up on some fireworks. The people that worked there were so helpful and encouraged our bad financial decisions. The next time the earth shakes… it was probably us.

From there we just kept pushing until we hit Glendale Arizona, part of the Phoenix Metropolitan area. My Dad left his toiletry bag at the Best Western on our way out and wanted to get it back (it was my grandfathers bag). Luck was with us and they saved it for him. We un-hitched the trailer for the night and grabbed some dinner at Bobby-Q\’s again. The first time we came was such a hit that we had to do it again. We avoided a lot of restaurants on our trip back due to high COVID risks… so it felt good to enjoy a proper dinner.

Monday 11/23 – 360 miles

Our final run was our shortest run… so we slept in. We were highly motivated to get home and see our families but with any true California story you have to mention something about the traffic. Heading into the Coachella Valley we hit some \”put the brake on and turn off your car\” traffic. Of course… we are so close.

Fortunately it was about an hour delay… once we got past the obstruction we understood why. A semi was overturned with hazardous materials and no more to go. It looked bad… we could only hope that the ones involved were OK.

Some fuel and breakfast stop later… we were on the final run to my house in Diamond Bar. I got a bit emotional thinking this whole #shitshow was coming to an end. I loved just about everything we did… all the good, the bad and the yummy. What a treat. This will NOT be our last road trip as we loved the discovery aspect of it and the opportunities it provided us.

Keep an eye out for a full trip recap with intimate details about our trip and what I got out of it…

Trip News

12.3.20 Time to head home

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It sucks to think that the adventure was coming to a close… but all good things must end at some point.

Friday 11/20 – 400 miles to Houston, Texas

We took our time to pack up and say our good-bye\’s. Not only did we not want to pack everything back up… we just didn\’t want to stop hanging out either. Rob and I were heading the same direction and started planning out lunch stops. The guy couldn\’t get enough of us.

It took us a bit of time to get out of the state of Louisiana as we had multiple stops to make including a quick business meeting, a stop to pick up 50 lbs. of dry ice and a stop to pick up boudin balls and chicken crackling. Cuz once you have dem boudin balls and chicken crackling… boy you ain\’t the same. YA HEARD!

We pushed on through to the greater Houston area and stopped for the night. We wanted to get home within three (3) days because we were starting to get home sick, Thanksgiving was coming up and we were exhausted. So my Dad and Joe finally had Whataburger… our lives did NOT change forever however we were not dissatisfied either. One thing is for sure… Buc-cee\’s is coming up on Saturday!

Saturday 11/21 – 600 + miles to Van Horn, Texas

This haul was a doozy. If we wanted to get home at a decent hour on Monday… we needed to put down some serious miles on one of our full day trips. So we bit the bullet early and used Saturday as our day to drive many, many, many miles pulling a 24 ft. cargo trailer. But first we hit Cracker Barrel as my Dad AND Joe had never been. As suspected… we all fell into the trap that is their country store. But hey… we are contributing to the economy right? Once again… my Dad (Pop\’s) proclaimed \”THIS IS BOMB\” while mowing down some biscuits and gravy. More on \”This is Bomb\” coming soon.

Next stop… Buc-cee\’s. We had to live this Texas experience one more time. We had to walk past rows of ice machines, game feeders and gander at the Great Wall of Candy. In other words… we had to pay our respects to the greatest convenience store known to man. So we used the bathrooms, shopped and contemplated buying things we didn\’t need. $80 dollars later as if I had no will power at all, I walked to the truck with an odd sense of un-warranted pride.

I look forward to doing that again on my next road trip through Texas!

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We drove and drove and drove some more until we just couldn\’t do it anymore. Essentially 12 hours later or 620 some miles later we stopped at Van Horn for the night. Nothing was open but a McDonald\’s so we got McBurgers and McNuggets with a side of McShits later on. We barely finished our food before we started to crash. We got a good night sleep knowing that we had a decent haul to Phoenix the next day. Home was in sight.

Village Talk

Ponce Family Cookbook: Ceviche de Fuego

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Our family loves ceviche. We like it prepared all kinds of ways with all kinds of fish, crab, lobster or shrimp. But if we had to pick one… it is the in your face with flavor paired with incredibly tasty fish version that we like the most. Our recipe is a hit with just about anyone that tries it including people that don\’t like fish.

We have tried this out with California sheephead, yellowtail, Bluefin tuna, Yellowfin tuna, Cabrilla, Mahi-mahi (Dorado) and now redfish. We love them all. If I had to pick one… I would say California sheephead and yellowtail.

Ingredients

  • 2-3 lbs. of fresh fish, fresh crab of fresh shrimp
  • 2 large tomatoes or 4-5 Roma tomatoes
  • 2 large cucumbers
  • 1 red onion
  • 1 cilantro bunch
  • 4 yellow chili peppers (looks like yellow jalapenos)
  • 4 jalapeno peppers
  • 4 serrano peppers
  • 5-7 lemons depending on size (1 cup of juice req\’d)
  • 6-8 limes depending on size (1 cup of juice req\’d)
  • Salt
  • Pepper
  • Secret sauce… 1 bottle of shrimp cocktail sauce
  • Tortilla chips or hard tortilla shells

Fish Preparation

  1. Catch fish
  2. Show off catch
  3. Fillet fish
  4. Cube up meat
  5. Squeeze lemons to get one (1) cup of juice
  6. Squeeze limes to get one (1) cup of juice
  7. Mix together lemon, lime, fish in a bowl
  8. Place in fridge for at least 30 mins.

Continued Preparation

  1. Dice up tomatoes, cucumbers, red onion and cilantro
  2. I suggest wearing gloves for this next part… Slice the peppers open to remove the seeds (for a mild experience) and then continue to dice. If you want a lot of heat, dice all of the peppers without removing any seeds beforehand.
  3. Mix together the fish in the lemon/lime mixture with all of the cut vegetables and peppers.
  4. Add salt and pepper to taste (don\’t over salt it)
  5. Add shrimp cocktail sauce (the red should turn into a dirty water color after it is mixed together) – start with half a bottle until you get it right.
  6. Let sit overnight or at least 6-8 hours

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The fish is cured essentially after the 30 minute soak in the lemon/lime juice mixture. The additional time suggested above is to get all of the flavors to come together. Each of the vegetables carry water and all of that gets extracted and mixed together with the fish and the citrus.

If you need to serve by lunch time the next day, prepare the night before and let it sit overnight in the fridge. If you need to serve late in the afternoon or around dinner time, you could make it in the morning and let it sit until you need to serve. Serve with fresh tortilla chips or hard tortilla shells and slices of avocado (we are from Cali after all).

The fish used will determine how long this dish can last. Firmer meats have about a 48-72 hour limit while flakier meats have about a 48 hour maximum shelf life. When you push the limits, everything gets mushy and blends together, not how it is intended to be enjoyed.

Quotes

Cute Girl\”Your salsa is really good\”
Me\”What salsa?\”
Cute Girl\”The salsa that you brought\”
Me\”I didn\’t bring salsa, I brought bluefin tuna ceviche\”
Cute Girl\”No you must be mistaken, I don\’t eat fish\”
Me\”You do now\”

\”This is bomb\” – Pop\’s

\”Where is it?\” \”I know you made ceviche, where is it?\” – Tommy

Village Talk

Taste of Louisiana: Redfish on the Half-shell

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We learned about this recipe from Eric Muhoberac of the Louisiana Kayak Company during our trip road trip to Louisiana in Nov 2020. This simple fish recipe had the group drooling for more. We had redfish multiple ways that night… this was method was incredible. We had no idea that redfish were so fatty and that played a factor in the deliciousness.

Ingredients

Preparation

  1. Cover the meat side of the fillets w/ Tony Chachere\’s Original Creole Seasoning – don\’t be skimpy
  2. After the fillets are seasoned, cover fillets in Italian dressing
  3. Marinate for 45 mins.

We recommend a charcoal BBQ for this meal. Heat the coals until they settle nicely at around 500 degrees and then throw on the fillets with the skin side down. Cook for about ten (10) minutes. Open the grill and squeeze some Myers lemon over the fillets. Shut lid for five (5) additional minutes. The meat should flake off in chunks and look all greasy like!

Quotes

\”This is bomb\” – Pop\’s

\”Fuuuuuuc*\” – Me

\”Where have you been my whole life?\” – Also me

\”Hmmmmmm, chewing sounds\” – EVERYONE

Trip News

12.2.20 More Fishing and More Wind

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I wish that I could report that the conditions eventually swung into our favor, but that was not the case. As a matter of fact, most would argue that it got worse. Morale was low for some of the Cali guys as the struggle was most definitely real. Even the seasoned pros were struggling to find the fish and if you could find them… staying on them was the next game that you had to master.

Wednesday 11/18 – 25+ mph winds

We woke up to howling winds, I mean it was ripping. Just about everyone questioned their desire to get up, get ready and fight the wind AGAIN. I will say this; most of the group had a strong will to push on through… I was not one of them on Wednesday. A handful of us decided to stay back and do a bit of work instead of fighting the wind.

However team #nevergiveup continued to grind. The Cali guys started getting on fish. Each respective group reported catches signaling that better times might be ahead. NOPE… mother nature was relentless and kept throwing high winds at us.

At least this time around fish were caught and the Cali boys were finding success. With team fish/catch photos and lots of fish to fillet… this without a doubt boosted morale in camp which led to a lot of whiskey drinking and good eats. Well truth be told… no matter what we did led to a lot of whiskey drinking and good eats.

Thursday 11/19 – 20+ mph winds

Soooo… like out of a story book we woke up at the crack of dawn to low winds which felt like NO WINDS compared to the last few days. All of us were well rested and ready to make the most of our last day of fishing in southern Louisiana.

Once again we staggered our launches and launched all 18 anglers into an area of the marsh that had proven to be successful and full of fish. We quickly spread out and started to get skinny. Everyone found an inlet, cut or pond with the right falling tide conditions and just killed it.

Brian Nelli reported in early with multiple large trout caught and a bunch of redfish. This was the sign that we were about to have a good day. As I drove up an inlet I spotted a small pond with clean water and all of a sudden I saw a bunch of mud come up signaling that there was a good sized fish there. I aimed, threw and missed horribly. I reeled in and re-casted and put it where the fish had no choice but to eat it. And just like that… I had my first sight casted redfish on a kayak. My homie Brooks Beatty was on the scene with the camera and coached me into landing it myself. I almost made the mistake to net the fish before the fight was over… thanks for the advice Brooks! More to come on this! And as I suspected I would… I landed the fish on a Buggs Fishing Beastie Bugg 1/4 oz. (Blue Crab). It was so sweet I had to text Heath Hippel (owner of Buggs Fishing) and say thanks for making this possible. I kept the lure and brought it home for the mantle.

The low winds didn\’t stick around for long, our window was tiny but we took advantage of it. The stupid high winds picked back up and eventually flushed us out of the marsh into a large opening and we all eventually ended up together as if it were planned. A super cool way to end the trip… basically all of us together sharing fish stories and talking about how they sight casted a fish.

Bottom line… our team caught fish. Our team figured out the extremely tough conditions with the help of some seasoned professionals and a relentless desire to catch fish, despite the challenges.

I was surrounded by incredible people that refused to quit… what an honor that was.

Trip News

12.1.20 Days 1 + 2 Tough Fishing, Tough Conditions

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We all came to Louisiana with the same goal in mind… to do as much fishing and eating as possible before our time ran out. Everything in between was just a bonus. Though the in between stuff was pretty damn fun too… let\’s talk about the fishing right now.

Monday 11/16 – 20 mph winds

Soooooo, we may have dodged some quarantines, we even dodged a potentially deadly tropical storm that at one point was expected to hit south Louisiana but what we couldn\’t dodge was the damn wind.

We staggered the launches for our large 18 person group throughout the morning starting at first light. Our floatilla went through what appeared to be a movie set but was really just real southern Louisiana marsh living. An incredible back drop for our day of fishing. The sun was shining, the clouds were scarce, the weather was nice… but the wind was howling. High winds and kayaks make for a challenge… extreme tides with a lot of flushing water doubles the challenges.

None of this stopped Jessica Bryant from Mississippi from sticking a \”marsh pumpkin\” as she likes to call them in super skinny water sending a warning shot to all of the boys on the trip. Wind, flushing water or not… it can be done. What a bad ass… that was just the beginning for her.

We (and by we I do not mean me) only picked off a few fish that day before the group was dejected and worn out… by no means was this the start that we wanted, however it is the start we were dealt. We will persevere.

Monday night 11/16 – Bowfishing via airboat

The camp we stayed at Deep Delta Bowfishing specializes in you guessed it, bowfishing charters. Now, this already sounds cool, but let\’s add the fact that they run airboats for their bowfishing charters. This we had to see for ourselves… so we did a thing.

We loaded two (2) airboats up with 11 anglers and went for a scoot across the marsh. Hot diggity damn that shit was fun! You can ask the guys on my boat… I was screaming the whole way \”FASTER\” just like a kid would.

The consensus was… we all loved it, the fish ARE safe when we have bows in our hands and we want to do it again! Not gonna lie… it was satisfying to shoot a fish instead of hooking a fish. I absolutely loved it… cold as hell, but loved every second of it. An unforeseen highlight of the trip.

Tuesday 11/17 – more 20+ mph winds

That 5:00 AM alarm was rough on Tuesday morning considering we had such a long day AND half of the group spent the night bowfishing… all of us were regretting that decision when we were stumbling around to get ready. Not our finest start… OK it sucked. But we did get out.

The winds were freaking relentless. We split up into three (3) groups to try to find marsh with water in it and to get the Cali boys onto some fish. For the most part, this group knows a thing or two about redfishing in the marsh, only a handful of us needed some help in understanding what to look for, how to approach skinny waters, what baits to use, etc. By the end of the second day we had that down… but the winds wouldn\’t let up.

The only blessing was that the groups started to report more fish being caught and then I had my first run-in with a redfish while in my kayak (I caught one on the dock in PAC)… and it was a doozy. Using a popping cork and some friendly advice from Eric Muhoberac from Louisiana Kayak Company I managed to frustrate a 31 inch redfish into biting. Then the hooting and hollering began. She was a beauty. How is it that my first kayak redfish is a fatboy!

As I was worried that my undersized net wouldn\’t get the job done, Eric swooped in and and landed my fish with an appropriately sized net. This moment was incredible, I let out a bellow of a cry and Eric followed with a sweet yell of success. Robert Field felt the disturbance in the force and he knows that sound… he knew that I found my fish and immediately jumped on the radio. Joe was there to film the final moments and snap a few good pics. I can\’t wait to share them with you…

Though the fishing was not on fire… there were signs of life, moments of joy and a glimmer of hope that all of us will get our redfish. We had two (2) more days of fishing to go… WE GOT THIS!