Fishing and Making Lemon Cheesecake (it's low carb and good for goodness sake)

Memorial Day is coming and my regular guest, Ms. Lulu Cheeks, will be here with her students from the Culinary Arts Institute. I must catch bluegill for fish tacos. But, I need a dessert too. Click on SHOW MORE for info on the tackle, lake, recipes and much more.

- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -

THE BOAT: Bass Hunter EX purchased March, 2018. It can be ordered here: http://www.basshunter.com/bass-hunter....

THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, September, 2018.

THE LURE: a 1/32 ounce Beetle Spin lure. The extra body was a 1½ inch plastic Bass Assassin.

THE SPINNING REEL: A black and red Abu Garcia REVO2SX10, purchased 04/26/2018.

THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.

THE SPINNING REEL LINE is SpiderWire, EZ Braid in 10 LB test, 3 LB monofilament equivalent.

THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.

FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.

LITTLE LAKE KETCHABIGWON: is ¾ acre pond and located just up hill of the big pond. It was excavated in 2011. In 2012 it was stocked with bluegill, bass, and yellow perch. Unintentionally, among the fish stocked were some hybrid bluegill. The lake is 12 feet deep in one small spot, but the deepest area is generally 10 feet deep.

WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.

WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, https://www.inkpixi.com/by-clothing-t.... In fact, you could put your own name on it!

VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.

BACKGROUND MUSIC is called “My Sweetheart,” purchased from Pond5.com.

- - - - - - - - - - - - - - - - - - - - - - - - RECIPE - - - - - - - - - - - - - - - - - - - - -

LOW-CARB LEMON CHEESECAKE BARS FOR PARTY OF 8 TO 10

Recipe from here: https://simplytaralynn.com/2015/06/01...

Ingredients
5 Large Eggs
1½ Cups Almond Flour
½ TBS Ground Cinnamon
1½ Cup Swerve (or ¾ cup of Splenda, or 2 cups of Erythritol)
¼ Cup Coconut Oil
¼ Tsp Salt
1 Tsp Baking Powder
24 Ounces Cream Cheese (2½ bricks)
1 Tsp Vanilla
1 TBS Lemon Extract (or fresh lemon)

Instructions
Preheat oven to 325° F (163°C)

In a mixing bowl, combine 2 eggs, melted coconut oil, ½ cup swerve (or one-third of the total of whatever other sweetener you use), ground cinnamon, almond flour, salt, and baking powder together. Add extra melted coconut oil if it's too dry.
Add the crust mixture to a large baking pan (14.5 x 11”), and use your fingers to press it down. Bake for 15 minutes at 325 degrees (if using a 9 x 13 or smaller pan, I would bake for 20 minutes because the crust would be thicker).
While the crust is baking, prepare the lemon cheesecake mixture. In an electric mixture, mix the cream cheese, lemon, vanilla, 1 cup swerve (or the remaining ⅔ of the total of whatever other sweetener you use), and 3 eggs.
Remove the crust from the oven and spread the cream cheese mixture over the top. Sprinkle lemon zest on top if you used fresh lemons. 

Bake 30 minutes until top is slightly tanned. [Not shown in video]
Refrigerate for 2-4 hours until firm. Cut into 24 pieces 
Recipe Notes
Calories 165, 5g carbs, 3g fiber, 2g sugar, and 8g protein

FISH TACOS WITH PICO DE GALLO AND GUACAMOLE FOR A PARTY OF 8 to 10

YouTube does not allow enough room in this description to lay out the taco recipe, so please refer to my last video showing the recipe. I simply multiplied it by 3. Here is that video, and in the description is the recipe:    • Bass Tacos with Pico de Gallo and Guacamol...  .