52_4 AuSable Queen

AuSable Queen.jpg

Designed for the Grannom hatch from May through the 1st week in July. Historical note: This is a little known pattern of Ann Schweigert. It never received any publicity. The pattern is from the 1950’s. It is an off shoot of the Au Sable King. The only difference is the green egg sac and the white deer hair wing. This pattern has been confirmed by Mr. Dan Rivard. Dan is a professional tier who actually did some tying for Ann, at Jack’s Rod & Fly Shop once she retired in 1978. Tier: Tom Deschaine Contributor: Dan Rivard.

From: http://www.michigandryflies.net/fly-patterns


Iron Scalloped Potatoes

iron potatoes

I made this delicious recipe for our Easter dinner this year. The oven in our house is small, so it becomes a challenge when we have multiple items that need to be baked. Well, that is a great excuse for me to get out the dutch oven. To be honest, I never need an excuse to get out the dutch oven!  I baked the potatoes in my 10" dutch. I have two dutch ovens in my arsenal, a 10" and a 12". The 12" dutch has been with me for 34 years. The 10" has been a recent purchase and I am sure it will be my side until the day I can longer cook and pass it on to one of my sons. The original recipe is from one of my favorite sites, Every Day Dutch Oven. I modified the original recipe slightly because that is the way I roll.

Set Up
I used 10 briquettes in a ring around the bottom and 24 on the lid.  After 45 minutes I sprinkled on the final layer of cheese and in less then 10 minutes they were golden brown.  The cream does not separate while cooking and if you let them sit in your oven for 15-20 minutes the last of the liquid will be absorbed into the soft, dreamy potato layers.

Iron Scalloped Potatoes
1 shallot, minced
2 large clove garlic minced
3 Tbs butter, melted
1 1/2 cups whipping cream
1 1/4 cups whole milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
Bacon - just because. Cooked and crumbled

2 1/2 pounds red potatoes, unpeeled and cut into 1/8 inch slices
1 cup shredded Gruyere OR Swiss cheese
1 cup of Sharp cheddar cheese
1/4 cup grated Parmesan cheese

Lightly oil or spray dutch oven. I use a mandolin to cut the potatoes in even slices. It is not necessary though.
Layer potatoes in bottom of prepared oven. As you layer the potatoes, sprinkle in the garlic and shallots and bacon.
Mix melted butter, whipping cream, milk, salt and pepper in medium bowl.
Pour over layered potatoes.
Prepare your coals.
Cover and bake for 40-45 minutes or until potatoes are tender when tested with a knife.
Mix cheese together,sprinkle on cheese mixture.

After 45 minutes, add cheese mixture and bake for 5-10 minutes or until cheese has browned and is melted.

If there are any ham leftovers ( I freeze the bone for split pea soup), dice and add to potatoes for a great left over meal!

Orange Racer

Orange Racer for my buddy Erik Helm. This is a long overdue painting. Erik's mom was a painter and since her passing Erik gave me a number of her old sketch books. I am extremely grateful and honored to posses her old sketch book. This painting is the least I can do to repay you Erik!


Welcome to the new blog and website

Fly Shop

Fly Shop

Welcome to the new Jeff Kennedy Studio site and blog. I created a link to the old Drawing Flies 365 blog on the home page for those who still want to visit the archives there. This new site will make it easier to purchase originals, prints, Tooltotes and any new items that appear. Enjoy and check back often!