Fishing this weekend was pretty fair. I saw some good trout being pulled in, all off the new pier. This pier could be really good this summer. Some of the light fixtures had settled into orientations that were too directly down into the water. A mechanically talented Phase II owner adjusted the lights this evening. He said they are getting close to being too corroded on the threads to be adjusted. They are working great now, except for the one fixture that has never worked. As luck would have it, while he was working further out on the pier his wife had to rebate his line at the second light. When he got back to this pole, within seconds he had a hit on his dead shrimp. We speculated how big the hardhead would be, but would you believe it was a 17 inch trout! I guess that was his thank you.
Last evening Ross(206) had a friend, Aaron Freese, come out to give him some tips on flounder gigging. They walked down the HEB shoreline about 200 yards and came back with four really nice flounder. I have never personally gigged a flounder, but tonight I'm charging up my largest spotlight! They got most of the flounder in ankle deep water. Aaron knows what he is doing and I listened well as he explained to Ross how gigging is done. I did learn a few things.
I saw Frances and Maxey Mayo(original owners of 102 and later owners of 705) this weekend. We relived old memories of Kontiki. Frances said they sold their house in Key Allegro to the Carters(202) not because they had the best offer, but because other buyers wanted to tear the house down and rebuild. The house will take some work, it will look great when it is remodeled. It's the last house on Bayshore, the big white one.
The wet spring has produced some strange effects on the buildings. The photo above shows how mildew will grow in the shade under the decks. Where sunlight comes though the separations, there is no mildew.
The bottom photo shows algae growing on the window of 301. This window is mostly in the shade and retains enough moisture to grow the algae, or it could be the guests keep the temperature so cool that condensation forms on the outside.