Quit Wishin', Go Fishin' and Kick Some Bass

 

This past weekend, we wrapped up a fabulous week long stay at the beautiful Occoneechee State Park.  This relaxing and scenic area, is also host to Buggs Island Lake, Virginia's largest, that extends into North Carolina!  This area  is one of the most popular fishing hubs, with prize winning fish coming from these vast and diverse waters. The above picture is taken from the 'back yard' of the cabin in which we stayed.  We felt completely secure, as the cabins are all private and the only human to human contact is on the initial check-in.  

Our crew was able to do a good amount of fishing and bringing in a decent haul, considering the fact that it rained, hard and steady, for days, literally everyday.  This is the first time we've encountered such consistent rains in one visit.  There was local flooding by nearby towns' streets, creeks and underpasses, but we were unaffected. 

 Our first fish of the season was actually a gift, from a couple that was on their last day and donated their bait as well.  The fish was a beautiful white bass pictured below.  The size was perfect for an impromtu Catch of the Day meal, with my on hand ingredients of fresh lemon, green onions, garlic and some staples; olive oil, butter and truffle oil.  With a hot oven, I open roasted the bass, which I personally dressed, at 400 degrees for 15 minutes, then baked at 350*F for an additional 15 minutes, until it flaked with a fork and had some good carmelization on the exterior, about 30 minutes  total. I like to go a little long on our fish, because we prefer the meat a bit more firm than the suggested temperature for doneness would have it.  

I served the fish with a simple packaged Cheddar Broccoli Rice blend and a fresh green salad.  If you haven't gotten a chance to do so, having a Catch of the Day meal is the way to go. It's an amazing way to start off a little R&R, at your favorite camping, fishing or refuge destination. It's good to get a little messy sometimes, live a little!  Get out there and kick some BASS!  

Saying "I Do" To What Matters Most

I love the invite of Spring just around the corner.  As a sufferer from SAD, the warmer, sunnier, brighter days induce a feeling of hope and positivity, that I can get nowhere else.  The little buds are forming on the trees, as they have been for weeks, mind you, while various flowers and bulbous plants are peeking their little heads above their cozy leaf covered beds.  Mother nature's growth hormones are in full effect.
It is now time to start tiny seedlings indoors, row by row, prepping them for the transition to our outdoor gardens and beds.  Soon, we will be digging, hauling, hoeing and making raised rows and anthills, to foster the best possible outcome for our magnificent homegrown produce. The pruning and gardening gloves, shears and clippers, will be our decided gear.  Aprons will have smears of the fertile and viable soil, especially along the tops of the pockets, and our shoes will show telltale signs of earthen activities.  We will have salad greens abound; tomatoes and cucumbers as well as violet and crimson berries; aromatic herbs and fresh accoutrements to a menu bursting with vitality and life.
The majority has embraced a more organic and virginal form of growing, using minimal additives if any at all.  Awareness is taking hold and this year, there will likely be more gardens or newly ordained 'farmers' than ever.  From the roof tops of cityscapes, to the marginal plots newly designated, the revolution will ensue.  We will assert ourselves as conscious consumers and bolster our confidence with our hands, turning sweet nothings into delicious somethings.  We will compost. We will engage in sensual congress with our progenys, our grow spaces.
These growing stations will not only provide sustenance and foster our most primal instincts, but also exercise our minds and bodies and quench our souls.  Some will be learning canning and dehydrating techniques for the first time, while others are hardened veterans and already have their preservation plans mapped out, like clockwork.
Fermentation will yield such ethnic delicacies as sauerkraut, Kimchi, pickles and Kombucha, full of viable prebiotics, probiotics and flavor. Jams, jellies and preserves, oh my.  Sweet, savory, tart and briny all have a place at the table. Feelings of accomplishment and confidence will spring forth proverbial sunshine, to reflect onto all we do.  We will get to know our foodstory more than ever.  We will share, we'll feast, we'll preserve, we will fellowship.  We will be Betterthaneverians. Do you like the way that sounds? I know I DO!