Saturday, February 18, 2017

Rich beyond belief

Went onto the ice today, as I have not been out there since King Day, which was a winner and resulted in three fat jars of pickled tullibees and good times with the old crew from the north shore. Cold but manageable, I nearly got lost trying to find my way off the lake at the end of the day - rewards and adventures indeed. But today's excursion was of the "I can't believe I am so freakin' lucky shit" kind of thing. The dogs and the Piscator walk but a quarter mile from the house, drill two holes, drop down a little spoon, festooned with wax worms, predicated by a droppered, x legged fly - and whack, whack, whack bluegills at will and a couple of fat crappies to boot! Most of the sunfish came on the dropper. The intention was to make some meat, but there was already red meat thawing in the kitchen at home, so it was just a pure bliss kind of a thing. Windsor and water as a boost wasn't lost on it either. And trumpeter swans were flyin' around on the hoot.

Like an electrical switch thrown, the fish turned off just as the western sky went all red under grey. Daylight became darkness as each fish went back down its respective hole. So to home then.

Venison backstrap steaks and wild rice tabuli in the place of fresh fish.
And a full glass of Steelhead Red to besot the Piscator further.
Lucky, lucky shit!!

So starting with a lump of butter in the pan - that can't be bad..........

    Add in the seasoned backstrap steaks. 
Cook about four minutes on medium low heat. Flip and cook about two minutes more. Too long and it's tough like your boot - so don't get distracted.
Plate with wild rice tabuli
Wash down with full goblet of Steelhead Red

Exclaim aloud, "Great Googly Moogly!"

Oh, of course, the tabuli..............

2 or 3 cups of authentic cooked wild rice (not the black paddie shit) seek out an Indian friend or knock it yourself
2 medium tomatoes diced
1 stalk celery diced
I red bell pepper diced
2 green onions chopped
2 bunches fresh Italian parsley chopped
1 small bunch  fresh mint chopped
1/4 cup olive oil
juice of 1 lemon fresh squeezed
salt and pepper to taste
mix well

The deal here is fresh, fresh, fresh!!!

Oh and bye the bye.............
48 degrees Fahrenheit today

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