I was reading everyone else’s witty posts and comments when it occurred to me that I’ve done nothing for days but post photos or memes or other insubstantial things (other than my regret that Molly Ivins died). I could use my work as an excuse for being a lazy LiveJournaler, but I think the responsibility actually lies with Famous Author Rob Byrnes.
FARB hasn’t blogged anything since last Sunday–a sort of unannounced hiatus–and as you may recall, when FARB takes a break, I sulk and wilt and otherwise act like a three-year-old in need of a nap. You know, the kind that gets her family kicked off of flights to Boston. (If in fact, I flew at all, much less to Boston.)
However, I think I figured out a way to draw him out if for no other reason than to chide me for a food post. I will NOT BE IGNORED, FARB!
Occasionally, Tom’s employer offers fishing trips southward on the Gulf for various employees. He always brings back a mess of fish. I’m not crazy about fish, but I eat it because it’s supposed to be good for you and it’s low in calories. Whatever.
Friday I thawed redfish from his last fishing jaunt. I looked at redfish recipes online and modified them based on ingredients I had in my kitchen. Okay, truthfully? I found one that used bacon. There’s no time that bacon is not enticing to me–and so much for that whole healthy fish thing, right?
Here are photos of the fish before it went into the oven, and photos of it on the plate, cooked, with fresh, steamed broccoli crowns, corn on the cob, and salad. That’s good eatin’.
Oh. Tom informed me it wasn’t redfish at all. It was saltwater trout. Unless you’re Hemingway, who cares? It was smothered in tasty bacon. It must have turned out okay, because the two pieces that were left over? Someone made off with them to the TimLair, and it wasn’t Rexford G. Lambert.
Mmmmm…bacon!
I didn’t realize FARB had such a strong aversion to food posts. Does this mean that he hates my quiche and cookie pics too!?!
And here I thought all the boys loved my cookies.
Actually, I can’t speak for FARB, but in other news, I think it’s your milkshake that brings all the boys to the yard.
*Bats eyelashes and covers mouth with one hand, turning head slightly*
Heehee!
FARB where are you???
I love that you used bacon with fish. I will have to try that. I am not a huge fan of fish either, but I do love salmon. I make salmon in many different ways. Bob likes my pesto salmon best. I like the blackened spicy kind.
Thanks for sharing the pictures. I will be posting later about the chocolate pound cake that once was. 🙂
Some little rat came in the night and ate it. And NO it wasn’t Rutlie…And I mean the WHOLE thing. Not a piece, not a bite, the whole thing!
Was the rat’s name “Robert?” Or was it seriously a rat? Because if so, that was one helluva rat, and the calves should be careful about breaking into your yard because I think it’s a chupacabra.
Wow, that chupacabra looks like Bob when he wakes up in the mornings. Hum. I would say the culprit is Bob, and now I think I am reaffirmed that it is.
Thanks for posting that link. Now “cryptid” is my new favorite word. : )
Actually? I love fish, but I’m terrible at cooking it. Adding bacon is, of course, brilliant and adds a an element of fun if you want to watch the face of a healthy eater after serving it. I see it as tantamount to naming your dog Stay and calling it to you. “Come ‘ere, Stay!” Fun for hours.
“Unless you’re Hemingway, who cares?”
Excuse me, I care. speckled trout and red snapper taste very different thank you very much. I like the taste of snapper better, but fishing for the specs is more fun. 😉 Tom will understand these things. These things that matter.
Is red snapper the same as redfish? Is speckled trout the same as saltwater trout? I know not the crazy ways of fish.
Except catfish. Don’t ask why someone who doesn’t like fish LOVES those bottom-feeders. It’s a Southern thang…
Oh NO! What have I done! FOOD BLOGGING!
I’m here… I’m okay. I just had an intense work week (in a good way, for once), and between that, accelerating the apartment search, and — uh — keeping a significant level of alcohol in my body, I just haven’t had time to blog. Next week, I hope.
Especially now that I see that people need me.
–Famous Author Rob Byrnes