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Emily Grossman

Fish On!

June 6, 2006 at 7:57 AM

I caught my first salmon of the season today finally, a small 15-lb king. It was a good hook-up, right in the corner of the mouth so that the hook doesn't come out and the fish bends to the manipulation from the rod. It didn't fight much. It's on its way up to Tustamena lake now, since the adipose fin was intact, indicating a protected native species. George brought in a keeper last week, and I ate fresh lax with cream cheese, red onions, and capers on a bagel. Needless to say, I've looked forward to that treat all year.

Good times, sunshine, and friends abound these days.

Oh yeah, and shifting practice and Schumann. Better go do that now.

From Sydney Menees
Posted on June 6, 2006 at 7:58 AM
Hey I went fishing this weekend too! About 5 average sized trout and we ate them last night...yummmm :-)
From Emily Grossman
Posted on June 6, 2006 at 9:18 AM
Oh tell me, did you cook them over an open fire, with lots of butter? I could eat every last morsel from the bones when they're all buttery.
From Sydney Menees
Posted on June 6, 2006 at 10:31 AM
Yes, all buttery and I did eat every last morsel. We have two of them that we didn't cook, so I'll have them tonight!
From Sydney Menees
Posted on June 6, 2006 at 10:32 AM
Your new profile picture is really cool!
From Jasmine Lewis
Posted on June 6, 2006 at 6:04 PM
That is a cool picture!
From Linda Lerskier
Posted on June 6, 2006 at 9:29 PM
Darn, not a front shot.. You would've gotten a cow mask.
From Emily Grossman
Posted on June 6, 2006 at 10:21 PM
You can't tell from that angle, but I am in fact already wearing a cow mask. Never go fishing without one.
From Jasmine Lewis
Posted on June 7, 2006 at 1:01 AM
cow masks are pretty much awesome.
From Pauline Lerner
Posted on June 7, 2006 at 3:20 AM
I'm glad that you've recovered from your illness and that you're enjoying yourself.
From Karin Lin
Posted on June 7, 2006 at 5:04 AM
Ooh, I love the picture too.

Isn't "fresh lox" (I'm assuming "lax" was a typo) an oxymoron, since lox is smoked and all that? I still don't know how you can be so slim while married to a chef. :)

From Emily Grossman
Posted on June 7, 2006 at 7:24 AM
Karin, lax is short for gravlax. I suppose the only way you eat it is fresh, or relatively fresh, since it tastes bad if you keep it more than a day after you take it out of the brine. Lax may be cold smoked (mmm), but I've only been curing it skin-side down in equal parts vodka, salt, sugar, and lemon, seasoned with dill and pepper. And then I eat it!

Right now, I'm training for a mountain race. That's where the food goes, thought I admit that having a summer job as a baker is pretty much torture for my ravenous sweet tooth. I could have eaten a dozen sugar cookies today... (sigh)

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