A Bastard Of A Place

[Kym Wash]

Expand your outdoor kitchen with an OFYR Kamado Table 135 PRO The Bastard. Apart from a place for your kamado, the table also includes a practical worktop, storage space and tool tray for accessories.

* Compatible with the PRO collection and OFYR Insert PRO Small, Medium and Large, with or without doors.
* Mobile unit thanks to the handle and wheels. When filled with wood, the unit is more difficult to move.
* Units with concrete worktops can be left outside permanently. Units with teak worktops can be left outside, provided that they are covered and regularly treated with a vegetable oil.
* The Black models require more maintenance than the Corten models. Despite their high-quality coating, they are more susceptible to scratches and damage.

Peter's compelling narrative resonates with the voices of both the well-trained AIF volunteer, and the young Militia conscript who triumphed together. He interviewed hundreds of these soldiers and himself travelled the treacherous terrain and bloody battlegrounds where so many of their mates perished. Peter reveals the inside story of how Generals MacArthur and Blamey sacrificed many of the senior Australian field commanders as scapegoats to protect their own positions.

A Bastard of a Place: The Australians in Papua restores Milne Bay, Gona, Buna and Sanananda to their rightful place beside Kokoda to what they should collectively be for all Australians sacred ground.

I was going to get a dessert, but nothing really appealed to me, as I craved cheesecake, so I did not order anything. I was totally surprised when the head pizza chef came out with a comped Sticky Toffee Waffle ($9.5o). It was the perfect ending to the perfect pizza. Best part was my total still came in under $30.oo before my 25% tip.

Overall, I liked it quite a bit. UI get costs are up for everyone, but I know three other pizza places in more densely populated Emits burg, seven miles down the road, who offer a similar product at a lower cost with higher overhead.

Having looked at an older menu before I met a friend (and where I fucked up the front mag wheel to my brand-new car on the curb), I was a bit disappointed to see the pizza selection had been cut a good bit and had to resort to cheese as none of the other artisan or Avant Garde pizza looked all too terribly appealing to me.

When all was said and done, this is not going to make my top ten list any time soon. The caf was nice, the pizza ok, and the price high, there are just better places in Gettysburg for pizza.

Pros: It was cooked well, and decent quality.
Cons: It was a little pricey, the place was more caf than a restaurant.
See the pies @thePizzaBastard on IG.

Stopping home from work, I decided to try these guys out. The joint was rather contemporary, modern, open. It resembled a more fast-casual joint with open and exposed ductwork with black painted super structure, wood hard wood furnishing, and TVs everywhere like a modern brew-pub.

Now, I have no known allergy to shellfish or Old Bay. Hell, I put Old Bay in my coffee, and truth be told, crab and lobster are the only two things I eat and enjoy nearly as much as pizza. But sure, enough within a couple hours of having half the pizza, my lips had blown up like fugu. And within a couple hours of finishing the rest of the pizza, my entire face looked like a pufferfish. I have no clue what did it seeing how this was only thing I had to eat all day. Maybe it was the lemon thyme aioli.

Went to catch the new Ghostbusters move. The other theater had 4DX, 3-D, and IMAX, none of which worked with my schedule, so I went to the new Warehouse Cinemas. They offer beer in tap and hot food asides from hot dogs and popcorn. The seats are vastly superior in every way, hence I chose a normal movie with better seats. I arrived too early and as a result had time to kill.

On a gorgeous day at the Madison Club Golf Course, in only his second tourney, Alex Mariani sunk a downhill putt for the victory. I swear his eyes were closed when he hit it, but it went in for the win. Alex is now the proud owner of the Bastards hat and a beautiful green jacket. Still crying because he had to put the jacket on the newbie in second place is Me. I really wanted to keep that jacket it soooo goes with my wardrobe. Good job Alex.

Wishing they could have made one more putt, Grant Matthews, Steve Kuskie, Dale Saller, and Trevor Nelson coming in a tie for 4th, 5th, 6th, and 7th. They say a tie is like kissing your sister, here's hoping that if they have sisters they are better looking than this group.

Another tie took 10th, 11th and 12th place. Scott and Nick Hinsch scored their first checks in the MGA. While David Klein proved his 16th place finish in his first tourney was no fluke. He now is 2 for 2 getting paid. Nick Hinsch saved his best drive of the day on the hole that counted. That boy wasn't Kinda Long he was LONG!

Matt Houser kicked butt all the way to 13th place, followed by Adam Dembiski in 14th. Michael DiPaolo almost gave up on the course but hung in their for a massive 15th place finish. He salvaged his round with a great shot to take closest to the pin. First time he smiled since the 3rd hole.

This was another great turnout for the Pittsburgh Chapter(even with our first dick move). Everyone seems fired up this year and we have had a blast the first two tourneys. Let's keep it rolling in May for The Fore.

Josh Hutchins, owner/operator of Aussie Fly Fisher guide service, is pioneering a lot of the fishing in Australia. He deserves the credit for bringing both Murray cod (a freshwater fish) and blue bastards to the attention of U.S. fly fishers.

Waterline is the only operator with permission to run a guide operation in this area. They managed to track down the single aboriginal elder who was born on the islands, and were able to negotiate exclusive rights to the fishing there.

New locations, good people, and the possibility of great fishing are reason enough for me to hop on a plane, but there were two species in particular I was hoping to tangle with on this trip: Blue bastards and a new (for me) kind of permit, Trachinotus anak, a lesser-known and less widely distributed Indo-Pacific permit.

Anglers have chased blue bastards all over Northern Australia for many years, but they were only scientifically classified in 2015. True to form, the scientific name follows the more common moniker: Plectorhinchus caeruleonothus. Caeruleo means blue and nothus means bastard. As the name implies, these fish glow blue in the water, and they are bastards to catch. They are endemic to Northern Australia, and the Wessels is probably the best place in the world to try to catch one on fly.

Part bonefish, part redfish, and part mutant, blue bastards cruise and feed on the flats. They love to tail, and they glow blue in the water so they are incredibly easy to spot. They are not as easy to catch.

We had a little bad luck with the weather on my week in the Wessels. Clouds, rain, and wind really hampered our visibility but overall we still managed a phenomenal week of fishing. When we had good light, the fish were there and we made the most of those opportunities. Between Josh and I we hooked six permit for the week, and three of those made it to hand. None of them were T. anak, but luckily we added a few days of fishing the Queensland, Australia, coastline with Gladstone Fly and Sportfishing, and I managed a cracker anak there. Like the blue bastards, both types of permit really liked the fly on the bottom with minimal to no movement.

We had a full moon in the middle of our trip. We found the fish very aggressive going into the moon. The day of the full moon and two days following, they were a little harder. Then the last day it all turned on with great weather and sun and really happy cooperating fish.

Hutchins made a beautiful cast at a big permit that was most likely an anak, riding high in the water column. I watched the fish see the fly, swim over, and just inhale it as it was sinking. It was perfect, but also perfectly unlucky as the line wrapped around the engine and just as quickly as it happened the fish was gone.

We had a moment early in the trip where it was dark and rainy and suddenly the sun came out. When the lights came on, there were fish all around us. I was hooked up to a blue bastard, Hutchins was casting to a permit, and I was trying to get my fish off the hook as quickly as possible as there were 20 or more permit all around the boat.

The rig is pretty simple, a 9-weight with a floating line and a 12-foot leader terminating in 20-pound-test fluorocarbon. The Aussies also like to have a clear intermediate tip rigged for some of the deeper flats, and you always want to have a 12-weight rigged and ready for any GT that might sneak in on you.

Most of the bottom is bright white sand or topped with just a little mud. A white Alphlexo Crab matched it well. All of these fish preferred the fly on the bottom, and the Aphlexo is tied double weighted with two lead dumbbells under the mesh body.

The permit generally jumped on this fly, and it fooled a fair number of bastards as well. It worked well enough that it was hard to throw anything else. I did pull out my trusty EP Spawning Shrimp a couple of times, and managed a few fish on that as well.

Fly-fishing competition guys like Lance Egan and George Daniel figured out that you didn't always need to strip a streamer to draw a trout's attention. Sometimes a very slow, swinging and even hopping motion down deep was just what the fish were after. Egan has debuted his latest jig-hook streamer offering, and dubbed it the Poacher. It is not only a compelling fly to tie and fish, but the logic and thought process behind it are interesting as well.

A look back at Pandion Creative's film The Tightest Line that profiles several guides across the globe, after 10 years. Huge dry-fly browns, fly-eating sharks, Pacific Northwest steelhead, and a charming collective of thoughts and personalities on fly fishing.

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