This site is clunky and dated for photo sharing, and I’m getting tired of it.  I’m now posting on my Flickr page, which can be found here: link


I want to do this

This may be one of those late-night thoughts you regret in the morning…. but I’ve thought about it for a while and I want to travel and take pictures full time.  Or at least as full-time as I can manage. I have little else going for me at the moment, but I can go out and try to take some good pictures, and maybe experience some life.

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.)