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 |
386 total views, 1 views today
0 Responses to Some Spring Fishing and a New Trout Dish