After much self-deliberation and debating for the better part of a year, I finally decided to add a new feature to the website...

Facebook Comments!

You will now be able to post comments using your Facebook, Yahoo!, AOL, or Hotmail accounts. Whichever you'd like.

You may post comments on your favorite pages, ask questions, offer suggestions and tips. Note that I'll be moderating the posts to help prevent spam and anything that could be abusive.

The Facebook commenting feature can be found toward the bottom of nearly every page of the website, with the exception of the visitor submission pages (Content 2.0 pages, a.k.a. C2 pages). I might be adding the Facebook Comments to those C2 pages in the future. In the meantime, you can still add your comments to those pages using the C2 commenting forms, just as usual.

Okay, enough jibber jabber from me. Feel free to head over to the website and get started with adding your comments...

https://www.fishingloft.com

Why not let us know there how much you enjoy the website. You do like us, right? ;-)

I really do appreciate your comments and fb likes as it helps spread the word about us. So, please be sure to tell your fishing buddies. Thanks.

Best of luck on the water.

Website Getting A Minor Facelift

In case you haven't noticed, or have been under a rock, or perhaps gone fishing, I've been tinkering around with the way the website looks. It's not quite where I want it, but it's getting there. So bear with me as the website gets a facelift. It looks best in the Firefox browser, and not as good in Internet Explorer.

Grilled Tuna Artichoke Salad

Serves 4

1 lb 1/2" thick tuna steak (or 2 six ounce cans drained chunk white tuna)
8 tbs fat-free Italian dressing
3 4-ounce bags of mixed baby greens
2 14-ounce cans of artichokes, drained and quartered
1 7-ounce jar roasted red peppers, drained and sliced
1/2 cup canned chickpeas, drained
4 lemon wedges

1) Brush the tuna with Italian dressing. Lightly grease a grill pan with non-stick oil spray and pre-heat over medium heat. Add the tuna and cook until browned and pink in the center, 2-3 minutes on each side. Allow it to cool for on a cutting board for about 5 minutes.

2) Divide the baby greens onto 4 serving plates.

3) Slice the tuna into 12 proportional strips. Top each plate with 3 slices of tuna, one quarter of artichoke, 1/4 cup of roasted red peppers, and 2 tablespoons of chickpeas. Drizzle the salads with Italian dressing and serve with a lemon wedge.