Labor Day weather was gorgeous and we set out fishing at 6 pm Saturday night. That night we caught one walleye and a beautiful sunset and moonrise as you can see! We decided that we would have a walleye feast with the Burkes the next weekend and set our sights on a big catch.
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| Beautiful clouds all day long |
We caught one bass in the three trips out that weekend and never saw another walleye. It was fun trying! Luckily we added to the catch from Absolutely Fresh Seafood and enjoyed a lovely supper the following Sunday.
Menu
Orange Pecan Wild Rice-Ina Garten
Apricot Ginger Carrots
Lucia's Walleye
1 Tbsp. caraway seeds, finely crushed
1/4 cup Dijon mustard
black pepper
1 Tbsp butter
4 walleye fillets
1 cup fresh rye breadcrumbs
2 Tbsp fresh parsley, chopped
Preheat oven to 425 degrees. Combine caraway, mustard and pepper. Butter a heavy baking dish. Lay out the fillets and coat with mustard mixture. Pat on rye breadcrumbs. Bake 8-10 minutes until cooked through.
I am determined to stop at Lucia's next time I am in Minneapolis--the cook book that Maddy gave to us is such a winner and Maddy raves about Lucia's skills and expertise from her days of working with her there.
Lucia
Mango Sherbet with berries and a cookie dough mini bowl (make rolled cookie dough or buy prepared dough-and use a template (jar or glass) to cut circle of dough. Spray the back side of muffin pan with Pam, cover with a parchment circle and place dough over that. Press lightly to form. Bake 8 min. or so until nicely browned. Let cool and remove carefully from pan. Bon appetit!
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