Nachoochee Lake in Blue Ridge Mountain Foothills (and salmon tips!)
First I wanted to say that I can’t believe how many people had either just cooked trout, just bought trout, were about to cook trout, neighbor had just gone fishing and brought them trout or had a memory of eating fresh trout in Germany….there were so many stories! I am truly amazed by these coincidences. I can’t tell you how many times things happen to me at “just the right time” and how I’ll find just the thing I need right before I need it or I’ll be thinking the same thought as someone else. I loved that so many of us were in sync or connected with the trout.
I also wanted to say that after writing about Yosemite I was thinking about all the “soul-filling” and breathtakingly beautiful places there are around the country: Glacier National Park, The Grand Tetons (especially from the view off the porch in DriggsJ), Ashland in North Carolina, Hawaii’s Na Pali Coast, Bald Head Island in NC, lakes in Maine, Victoria in British Columbia, Niagara Falls, Yellowstone, The Grand Canyon, Sedona in Arizona, Santa Fe in New Mexico, Sagatuck in Michigan, Aspen in Colorado, Santa Barbara Mountains…the list goes on and on. We live in such an amazing country! One of the benefits of moving a lot in the military (and then with corporate
Oh dear, I’ve digressed into the food again when I was writing about places (whenever you mention a location I immediately think of the food I’ve eaten there: tea in Victoria, Huckleberry Shakes while viewing Grand Tetons…the food at the Grand Canyon wasn’t any good, just like Yosemite…pack your own!) I’ll stop now. Just can’t help associating pretty much everything with food. Back to what I was getting to: beautiful places in the great US of A. Lesley Weiss, lives in Flowery Branch, Georgia. (I LOVE the name of her town. I wanted to move to Flowery Branch just so I could have that address). Lesley goes on vacation every year to
Meanwhile, I wanted to send you Bonnie Likeover from
Also, I’m looking everywhere for Melinda Goodman’s salmon recipe that she does under the broiler. (I swear I printed it up to try it. I can still visualize her description, but always defaulted to my normal grill method because it is hard to break a habit. But from the description I know it was great. Melinda can you please tell me what you season it with again? I couldn’t remember if you did a balsamic glaze or honey or something like that on it. I remember it was simple and delicious.) Bottom line is the same concept of high heat. I love that I learn from the recipe testers and my friends all the time. I would have said to never put fish in the oven unless it was in parchment or foil and this definitely changed my mind! (Did I ever tell you that I saw this show on an airplane that said the secret to happiness is 1) to give and 2) to learn something new! Giving makes you feel better and learning something new fires something off in your brain that also makes you happy. The GREATEST thing about food and cooking is that there is always something new to learn!! It is a never ending journey of discovery!)
So enjoy the pictures and enjoy the recipes. The Cherry Recipe and story of Reedley is coming next. (And I still haven’t forgotten about the chicken livers. I have enough recipes to write a recipe testing e-mail everyday. I just don’t have the time to get them out and I’m sure you don’t have the time to read that many!)
PS I’m still trying to figure out what to do with the 3 recipes that everyone sent to me. I’m thinking about putting them on a blog called “three recipes” and then everyone could access them when they wanted something quick or special or wanted to know a traditional family recipe. Tell me what you think or if you’d like me to keep the recipes just to myself. I’ve really loved reading all of them and you gave me a lot of new ideas. The responses were so unpredictable and I loved that about them!
My regular blog for those of you who asked again: www.themailifiles.blogspot.com
From: Maili Halme Brocke [mailto:
Sent: Friday, June 05, 2009 12:58 PM
To: Maili Halme Brocke
Life is so coincidental....I just made trout that my husband brought home on Sunday from a fishing trip to Port O'Connor,
What I wanted to tell you is that I found the secret to keeping salmon from being dried out when you bake it in the oven. After you drizzle the fish with olive oil, and season it as you like it, drizzle it with Agave nectar (honey substitute), then squeeze a full lemon over the entire fish. I have found the Agave and lemon keep the fish so moist and I love the way the fish browns on the edges. One other tip is baking at high temp (425degrees) until the edges have browned - approx. 8 to 12 minutes depending on the thickness of the fish.
I hope you have success with this. I loved your trip to
LOVED that picture of the
Thanks again for another beautiful story. I hope you're saving all of these for your next cookbook. ;)