Life on Regal-Hill: April 7, 2010
We have been getting a considerable amount of rain here at Regal-Hill today. Fortunately most of the snow is gone. Water is running everywhere — down the fields, across the fields to and from waterways and everywhere in between.
I was out late this morning and on my way home I noticed the brook was getting rather high. It seemed to be the highest at the lower end of the brook. Every waterway seemed to be taking the water well; no water was crossing the road yet although it seemed like there were places where it could cross soon.
“Water, water everywhere but not a drop to drink” always comes to mind when the water gets high. (From a poem we had to learn in grade school.)
The temperature stayed around 36 all day today. Even so, later in the afternoon the grass began to look white. But within half-an-hour it was all melted and just rain was falling again. As I look at the top of the mountains they still looked rather white. Since the elevation is higher on top of the mountains it is colder, so I am glad that I was down here where it is at least warm enough to keep it from snowing enough to stick to the ground and trees.
I was glad to get home where I could hole up and be warmer and dryer.
Having more water in the streams should improve the fishing. Let’s hope so, now that the fishing season has started.
Now that fishing season has started it is time once again to think of new ways to serve trout. I hope you will find these recipes to your liking.
Fillet of Fish Almondine
1/2 cup slivered almonds
1/2 cup butter
1 pound trout fish fillets
1 Tablespoon lemon juice
1 teaspoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon pepper
Microwave almonds and butter in glass 8-in. x 8-in. glass baking dish on high for 6 minutes, stirring once. Remove almonds with slotted spoon, set aside. Dip fillets in butter, turning to coat; sprinkle with lemon juice, parsley and seasonings. Roll up and arrange in dish. Microwave, covered with waxed paper, on high for 4 minutes. Sprinkle with almonds. Microwave, covered, for 1 minute. Let stand for 4 minutes. Garnish with paprika or parsley sprigs.
Yield: 2 to 3 servings
National Grange The Glory of Cooking
4 pan-dressed lake trout (about 8 ounces each)
1/2 cup grated Parmesan cheese
1/2 cup bacon-flavored crackers, crushed
1/2 cup cornmeal
1/4 to 1/2 teaspoon garlic salt
1/2 cup milk
1/2 cup vegetable oil
Lemon wedges and/or snipped fresh chives or parsley, optional
Rinse fish in cold water, pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture. In a skillet, fry fish in oil for 5-7 minutes or until the flesh is easily removed from the bones, turning once. If desired, garnish with lemon, chives and/or parsley. Yield: 4 servings
The Complete Guide to Country Crossing