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Okay, it’s nearly high summer and the livin’ isn’t easy this year, is it?\u00a0 Still, we should be able to get some kind of good out of it, considering that no one is taking the mopes in a Certain City seriously any more. It’s a pathetic time when you realize that your cat or dog is smarter than what or who is supposed to be governing something, but really, people: this, too, shall pass.<\/p>\n
Yeah, it will. So far, someone has been labeled “the worst ever”, and here I thought that title belonged to Tricky Dick back in the day, or that grinning mope Jimmy “Who”?\u00a0 But I digress.<\/p>\n
Now, I didn’t show up wanting to rant but we’re in a recession, which the mopes in WDC deny vehemently exists. That was the word today. It is not happening. The problem withe denial like this is that it is spouted out by people who could buy a year’s worth of groceries for everyone in my county and still have money left for next year.<\/p>\n
Now, since I know that some of you like to go fishing, I thought I’d pull out a recipe for cooking trout (and likely other fish, too). I’m also sure that some of you probably have an even better recipe for cooking freshwater fish than this one. When I used it, it turned out well and even though I don’t care for fish, I recommend this one. (That other piece of fish up in the photo is salmon.)<\/p>\n
I may even go fishing some time this summer, if things work out that way.<\/p>\n
Cooking Trout\/Fish Recipe<\/strong><\/p>\n \u00a0<\/strong>Ingredients: Directions<\/strong><\/p>\n Step 1<\/p>\n In a large (10- to 12-inch) cast-iron skillet, melt the butter over medium-high heat. Season the trout with 1\/2 tsp. each salt and pepper. Place the trout, skin side down<\/strong>, in the skillet. Scatter with the thyme and lemon slices.<\/p>\n Step 2<\/p>\n Cook the trout, spooning the butter from the bottom of the skillet over the fish often, until just cooked through (do not flip), about 5 minutes. Transfer the fish and lemon slices to a serving plate.<\/p>\n Step 3<\/p>\n Remove the skillet from the heat and stir in the lemon juice, scraping up any browned bits from the bottom of the pan. Add a bit more butter, if you like. Spoon the pan sauce over the fish. Top with the parsley. Plate it, and enjoy it.<\/p>\n So, yes, if we’re in a recession (and I believe that we are) and you have any way at all to economize and still be comfortable, do whatever it takes to get there. And don’t let the gubmint mopes get you down. Just because the Idjits over there in The Swamp have their heads in the sand doesn’t mean the rest of us do.<\/p>\n Have a good weekend. Take your kids\/grandkids fishing. Make it clear where their food really comes from, because it does not come from the store.<\/p>\n","protected":false},"excerpt":{"rendered":"
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