Broiled Garlic & Herb Rainbow Trout

Found whole rainbow trout on sale at Harris Teeter.  This half-pounder was $2.75.  I’d never had a whole fish before, and it turned out great.  I didn’t really plan on posting this, but I picked up my camera anyway since this is a first for me.


It’s very delicate and mild, and the best fish I’ve had in a long time.  The meat just slides off the bone.  The skin is soft and edible, and comes off the meat easily.

I’ve been reading my Escoffier cookbook to get inspiration for recipes, and it mostly keeps it simple with fish.  So, I went with a garlic and herb butter to coat it, and broiled it.


  • 2 tbsp. Butter
  • 2 tsp. Dill, chopped
  • 1/2 tsp. Garlic powder
  • 1/2 tsp. Tarragon
  • 1/2 tsp. salt and pinch of pepper
  • Spritz of lemon juice

Slicing the skin is a common technique, and may give more flavor and prevent the skin from drawing up, but I didn’t and it turned out fine.  Probably doesn’t matter much on this small fish.

Add all ingredients to a small bowl and heat in microwave until butter is just melted, then stir.


Brush onto outside and inside of fish.


Broil at 500° for 3-4 minutes on each side.


Finished result:




Necco SKY BAR candy bar

Stumbled upon this candy bar that is hard to find around here, except in a particular candy and soda shop called Rocket Fizz.  Their website:

Heard good things about this bar on the internet, and it looks unique because it has four different fillings, one in each block: caramel, vanilla, peanut, and fudge.  The guy in the shop said they still use the original machines from the ’30s to make it.

The milk chocolate coating is distinctive and tasty.  I like each filling, though probably the caramel the best.  You should definitely give it a try.  (Sorry, I only have the two squares because I ate the others.)


New Boat: UDIRC Venom UDI002

Caught the bug after having fun with my little one.  This is quite an upgrade, but still a bargain.  It goes 15-18 mph, which is fast enough for its size.  Only turns on in the water, like my small boat, but it actually works perfectly.

[I tried to make the captions more readable, but the site won’t allow paragraph breaks and I can’t seem to change the font size.]


The motor is surrounded by a cooling coil which exits out the left side. The receiver/ESC is sealed in a plastic box ahead of the motor.
The most interesting view to me is the bottom rear. The hole in the upper middle is the cooling water intake. The metal piece at left is part of the water switch. The brass prop shaft housing acts as the other part. The black blade-like things on each side are keel fins. They help it carve through turns without it spinning out. The square metal tabs are trim tabs. They can be adjusted to help keep the boat oriented right, and probably also enhance stability and cornering. The rudder is interestingly offset to the left on this boat. Not sure why, except that it was easier to mount the steering servo.


Delicious Sautéed Artificial Crab Recipe

Artificial crab, (which often still has crab meat in it) can be delicious if sautéed, and taste even more like real crab.  Here’s what I’ve come up with:

  • Pack of artificial crab
  • 1 tbsp. butter
  • 1-2 tsp. minced garlic
  • Old Bay seasoning, to taste
  • Salt, to taste
  • 1 tbsp. sherry (or to taste, optional)
  • Lemon juice
  • Chopped fresh tarragon, and/or parsley, chives, scallions (I used scallions, which you may want to cook with the crab)
  • Pinch of MSG (optional, but ups the meaty flavor)

Add all ingredients except sherry, lemon juice, and herbs, but be light on seasoning at first.  Sautée on low to medium-low 5-10 minutes or until nicely browned and heated through, while tossing and turning them often.  Taste and adjust seasoning to your liking along the way.  Things will brown quickly, so watch the temperature.  Add the sherry a couple minutes before the end.  Garnish with a spritz of lemon juice and fresh herbs.

Tip: You can make a glaze sauce if you use sherry.  Take the crab out, add more sherry and cook it down until desired thickness.  To make a white sauce, add flour and cook it for a minute on low heat (you’ll likely need to add more butter).  On low to medium-low heat, add milk or cream and stir with whisk until it reaches the desired thickness.  Season to taste  (add dried herbs here if that’s what’s available) and pour over crab before garnishing it with herbs and lemon juice.


My $5 R/C boat from Five Below

I discovered it’s much faster in the kiddie pool due to the lack of waves.  There was a vortex in the pool, which I could slingshot off of, or sometime get sucked in.  The boat was able to power itself out once by me reversing thrust in the opposite direction of the vortex.  It’s a powerful little thing.  Click on the video for more information about how I got it to run like this.