Amazing Black Bean and Corn Salsa!

What you need:

3 Ears fresh yellow corn, cut off the cob
1 Ears fresh white corn, cut off the cob
1 28 oz can of black beans, drained and rinsed
4 ripe tomatoes, chopped (add pieces and juice)
1 bunch finely chopped cilantro
5 green onions, chopped
1 small red onion, chopped
1 green bell pepper, finely chopped
1 red bell pepper, seeded and chopped
5 garlic cloves, minced
1 jalopenio pepper, diced
6 limes (juiced) (about 1/4-1/2 cups)
2 ripe avocado - peeled, pitted, and diced

2 tablespoons olive oil, or to taste

I like a chunky salsa and like to have all the ingredients cut about the same size.  You can change up how you chop the ingredients to your liking.

What to Do:
1.Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, jalopenio and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.
 

This can be used as a dip, topping to chicken, a filling for a wrap or sandwich...lots of good things to do with it. It makes a ton, so adjust as needed.

FPF ~ Labor Day!

Made 2 trips down the West Harpeth this weekend.  Both times I put in at the bridge on Boyde Mill Road and exited the river at Hwy96 W.

On Saturday my friend Ryan came down from Knoxville and we took out the Canoe.
We were on the water for over 8 hours!  The drive time is 2.2 miles!  That's one windy-ass river!
We took around 40 fish, mostly 1 to 1.5 pound smalls and largemouth bass, with the occasional red-eye, brem, and even 3 crappie!

Ryan and the first good bass of the day.

Nice small!

Now were talking!

After a long day, I thought I would head out on Monday morning and see what kind of trouble I could get into in the 'Yak.  I thought I would be able to cut the float time in half....I was wrong!  6 hrs later I had only pulled out about 20 fish when I came to a hole Ryan and I skipped...Then I looked at it...and thought a bit...and thew in my line.  I sat in this hole for about 45 min and pulled in small and large mouth right and left.  I caught 1 4lber and had 2 more on the line that were bigger.  One jumped and threw the hook, the other snapped my 4lb test line while the drag was being stripped...clean break, not a knot slip!

Croissant French Toast with Caramel Apples

Ok, this is a FANTASTIC breakfast IF....the caramel turns out.
If the sugar clumps, just give it time to melt down.  I got it right the first time I made this, but the other times it has been hit or miss.  Good luck!

French Toast:
4 Large croissants, halved

Batter:
3 Eggs
1/4 C milk
1/2 tsp vanilla extract
Pinch Ground Cinnamon
Mix all

Caramel Apples:
1/2 Cup Sugar
3 Tunsalted butter
6 Granny Smith Apples, cored, pealed and cut into slices
1/2 C pure maple syrup (or flavored, I use raspberry)

Put sugar in large dry skillet and place over med-high heat.
DO NOT STIR!!!
Let sugar melt in center of pan.  As the center melts shake sugar into center.
When sugar melts stir vigorously until it boils.
At this point add 3 T of butter. NOTE, add bits at a time to much butter will make it separate.
Once butter melts, add the apples.  The Carmel will harden, but it will thin out again.
When a nice coat is on the apples, add the syrup.
Let simmer for 10 min while you make the toast.

Spray a griddle or skillet with butter. 
Dredge the croissants in the batter...QUICKLY  they will soak up the batter.
Lay the croissants on skillet, cut side down, and cook 4-5 min per side...or as needed not to burn.

Plate croissants and pour syrup and apples over top.
Enjoy!