I had been fishing for about an hour just at the mouth of Little Indian Creek on Mark Twain Lake.
The sun was still low and the May morning was a bit nippy. I was looking forward to the warmth of the sun.
I was also looking forward to a dozen or so big crappie.
The spring gobbler season had been very good to me and I was hoping to get some crappie fillets to top-off a perfect spring.
Best friend and fellow gourmet Roger Lewis, of Park Hills, Missouri, showed me years ago how your spring table should be set.
Fried wild turkey breast, crappie fillets with fresh mushrooms and wilted lettuce chased by tart, and cold lemonade is an event my tastebuds appreciate every time this combination is available.
The last pieces needed to achieve this goal were the crappie.
