Tuesday, October 7, 2025

Nice Pair


 

6 comments:

  1. A fine brace of native brookies, good eating right there.

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  2. Start a pot of grits. Take the cleaned fish and coat in my salt/pepper/garlic, then a layer of dill in the cavity with lemons. Cook them over an open fire. Add a tablespoon of cream cheese at the 20 minute mark and stir it in after 2 minutes to make it creamy. Classic fish and grits.

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  3. Arctic char. Related to brook trout, which are also char, not actually trout.

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