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Pastimes : THE COFFEE SHOP--A place to discuss Minute Subjects -- Ignore unavailable to you. Want to Upgrade?

To: Mephisto who wrote (21513)	4/4/1999 5:44:00 PM
From: Ish	Read Replies (1) \| Respond to of 24894

Happy Easter M. No chocolate bunnies for me, I'm fat enough. Glad to see you back. Sue is cleaning up her garden and finally spreading her shredded bark. I don't know what's what so it's her project. I did get called out to rescue a toad from her water garden. The guy she hired to put in the water garden works at a golf course and he brought in some dirt for the final grading last year. It had some seed of the type of grass used on greens. Sue has sprayed it 4 times and it keeps coming back. Last few days have been glorious and I took Precious out Friday. No fish but running 50 in an open boat in a tee shirt and feeling warm was nice. Hung around the boat launch and watched some fools who should never get near a boat try to launch a big one. Quite a show. All those roses. Do you have a yard or a briar patch? I feel like crawling through some roses. New medicine has given me a rash on my back from my butt to my shoulders and it itches. We might change that soon. I found a web site that says all I need is a magnesium and potassium supplement and I can toss the pills. Here's a recipe from the fishing thread. To: +Ish (406 ) From: +ArtAlley Saturday, Apr 3 1999 9:54AM ET Reply # of 414 SPICY BLACKENED CATFISH Can be prepared in 45 minutes or less. 2 teaspoons sweet paprika 1/2 teaspoon dried orégano, crumbled 1/2 teaspoon dried thyme, crumbled 1/4 teaspoon cayenne, or to taste 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 catfish fillets (about 1 pound) 1 large garlic clove, sliced thin 1 tablespoon olive oil 1 tablespoon unsalted butter lemon wedges as an accompaniment In a small bowl combine the paprika, the orégano, the thyme, the cayenne, the sugar, the salt, and the black pepper, pat the catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well. In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard the garlic. Add the butter, heat it until the foam subsides, and in the fat sauté the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with the lemon wedges. Serves 2.