Ang Mo wrote: I better gain some knowledge of something first though.

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Perhaps you are lucky enough to have the Golden Trout of the high country for supper. Fresh caught. Golden sided with reddish strip down middle and parr marks superimposed. Bright red detail down middle of whitish belly. Light salmon colored flesh. Delicate flavor. Now, there are the bones, fins, and head, the skin, and some flesh, lying in the pan in a butter and fish oil sauce left from the cooking. Is it garbage, or the base for a soup? This soup will clean the pan also. Add water to pan and set soup on fire or stove to boil, then simmer. Slice fresh ginger thin and throw into the soup. Garlic and onion, too. Wild onion if you come across any. If you had lemon slices with the fish, throw them into the soup also, rind and all. Throw in any othe garbage that might add flavor. Season to taste with salt, pepper, and soy sauce. A pinch of cayenne. Simmer till the flavor from all ingredients has passed into the soup. You will be the judge of that. Drink soup through teeth to sieve out bones and garbage. A truly bracing soup outdoors.
rahau wrote:Vienna's Twitter entry, 9/2/09Spent the afternoon writing & hanging out with the one & only Janis Ian. What an incredible lady. I hope I'm that cool when I grow up...
I'm so glad they met. Vienna and Janis are the two singer-songwriters I admire above all others.
rahau wrote:Vienna's Twitter entry, 9/2/09Spent the afternoon writing & hanging out with the one & only Janis Ian. What an incredible lady. I hope I'm that cool when I grow up...
I'm so glad they met. Vienna and Janis are the two singer-songwriters I admire above all others.
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