When I first started SGCC last September, I had so much to say. I was literally bursting with ideas of recipes I wanted to share with you, and stories I wanted to tell. I spent almost every spare moment that I wasn't cooking, writing, rewriting and finessing my posts. In my prolific frenzy, I couldn't get the words out fast enough. It was so liberating to be able to voice my opinions and tell my stories without anyone arguing or disagreeing with me. The Internet was like a new best friend I'd found that I wanted to tell everything to, so it would feel like it had known me forever.
Mini SGCC: Mom, can we--
Me: Not now! I'm trying to finish this post!
Mr. SGCC: Hey, what do you think about--
Me: Later! I need to catch up on these comments! Oh, wait - someone's tweeting me!
Mini & Mr. SGCC: We're hungry!
Me: Move! You're in my light! Can't you see I'm trying to take pictures here!?!?
Do you see where I'm going with this?
Me: Hey, where are you going?
Them: We're going to watch the fireworks.
Me: But, what about me?
Them: We thought you were busy with "the blog".
Me: I'm not THAT busy.
Them: Oh. (uncomfortable silence) Well, we don't have much time. If you really want to come, we can put an extra chair in the car.......
Me: Never mind. You guys go and have fun. I guess I can watch it on TV.
Them: Okay. See you later.
Me: (feeling incredibly hurt) Um, bye.......
Now, if you're still reading this, (and I hope you are), the least I can do is give you some food for your trouble. This is a dish I cooked up a few weeks ago when I found some incredibly fresh and gorgeous rainbow trout at the market. I'd never made rainbow trout before, but Mr. SGCC has mentioned many times that he really likes it. So, I bought some.
6 rainbow trout filets
1/2 cup flour
1/2 cup ground almonds or almond meal
salt and pepper to taste
3 tablespoons butter
1 cup sliced almonds
Preheat oven to 400 degrees F.
Mix flour and ground almonds in a pie plate or other deep dish with sides.
Season filets with salt and pepper and dredge each in flour mixture, coating on both sides.
Melt butter in a large frying pan or skillet over medium high heat.
Pan fry fish in the skillet on both sides until golden brown, about 2 minutes per side.
Transfer trout to a baking sheet and sprinkle sliced almonds over each filet. Pour any remaining melted butter from the skillet over the fish.
Bake for about 7-8 minutes or until cooked through.