Years ago I was en route somewhere and had to stay over at LAX for the night before my next flight. When I showed up at the hotel there were a whole bunch of guys in the deserted area of the parking lot, all with rod and reel, practicing casting. This was my introduction to fly fishing, guys casting in LA in a dry parking lot. Apparently it was a meeting of the International Fly Fisherman’s Federation. First time I’d heard of that group! I knew these guys wouldn’t be out partying all night keeping me awake, but as my room was next to the ice machine it was in heavy use between 4-5 a.m. when they got up to fish before the day’s sessions!
Today was my second introduction. My brother-in-law is coming into town next week and Jim wants to take him up to the mountains to try fly fishing. Today we rented gear in advance (to make sure they had XL waders and size 15 boots for him, John will be easier to fit) and bought flies, leaders, a hat for Jim and I just ordered him long underwear because the water’s cold up there!
Just in case I DON’T have trout to cook next Friday night, I’ll have a few steaks handy for when the adventurers return to the homestead. Actually the first time I had really fresh, simply cooked trout was at a restaurant in the Black Forest in Germany and I was hooked. A few years later a bunch of us got a cabin in the Adirondacks and the guys went out early morning to fish. They caught and gutted a bunch of trout. I’d brought some flour, salt and pepper, and lemons and I cooked them up for breakfast. Yummy!
Let’s hope there’s something fresh to cook up. I’ll let you know. Right now it’s time to get back to making my organic ginger-carrot soup. It features my weekly delivery of local organic produce and meats. This week we tried the New York Strip steaks, and my surprise package included more carrots, grapes, a mango, a pear and nectarine. But I ended up with 4# of carrots in the frig so thought I’d make up a soup.
Hope y’all had a great weekend! Cheers, Dee
Cooking with Dee 