Hello and welcome to the blog. I’ve been busy with spring fishing and wanted to share some pictures, as well as a delicious trout preparation method. Monday’s trip north to fish should not have happened if one had listened to the weather forecast. Rather, I opted to check the radar before leaving and thumb my nose at mother nature and the weatherman.
|Lower Buck Creek near Garnavillo, Iowa|
|A redwing blackbird (male)|
Nothing relieves stress like being outside in nature. Work has been very intense lately and some nature therapy helped a lot!
After lunch, I drove past Dutton’s Cave and paused at the marker for my little kitty, Serena. She had to be put down about a year ago and I sure miss my old travel buddy. Now there’s a solar lit cross by our special spot. She loved to camp and play there.
|Rainbow trout smoked with alder wood|
After gutting the fish, overnight I soaked all 5 [each fish was about 1/2 pound] of them in a brine of 1/3 cup kosher salt to 1 gallon of water. After rinsing the brine off the next morning, the trout are smoked with alder wood at 250 degrees for about three hours. After cooling the fish, I crumbled the meat and made this tasty meal:
|One of my favorite ways to enjoy trout. It’s even better on the second day!|
Take care and thanks for visiting! Have a terrific weekend.
|He’s the trout taste tester|
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