In for Amy today. I didn't mind so much that the sun was on the rise for my ride in. It always is quite a bit safer. The deer were also out this morning. It's kinda like an obstacle course sometimes on the way in.
Speaking of out. If you are planning on visiting the Northwoods for the Memorial Day Weekend, bring the tick repellant. they are out in force. the other day I was standing in one spot, then felt as if I was floating. It was the ticks carrying me away.
Okay, so they are not that bad, but definitely out, bad.
However there is a new way of removing ticks if you should have one use your body as dinner.
A nurse discovered a safe, easy way to remove ticks where they automaticallywithdraw themselves when you follow her simple instructions.
Apply a glob of liquid soap to a cotton ball. Cover the tick with the soap-soaked cotton ball and swab it for a few seconds (15-20); the tick will come out on its own and be stuckto the cotton ball when you lift it away.
So if you become a snack, giver' a try and let me know how it works out for ya'
Could it be? Thank goodness it is! It’s FISH FRYYYYYYYYYYYYYYYYY FRIDAY!
It is also time for another recipe. This week we have on e-mail in from the O’Meyer family of Eagle River.
The family uses this recipe whenever they have a fish fry provided by the chain. Daughter Emily is happy to catch fish for the family dinner.
Today it’s...O’Meyer Perch.
The Parts: 4 perch fillets
1 1/2 cups all-purpose flour
2 tablespoons paprika
1/2 teaspoon salt
1 large egg
1 cup milk
1/2 cup butter
Makin’ It’:
Mix flour, paprika, and salt together and set aside.
In a small bowl, blend the egg and the milk.
Heat butter in frying pan.
Dredge perch fillets in egg wash first and then into the flour mixture.
Carefully place them into the hot butter in the frying pan and brown on both sides.
Remove from the butter and drain on a paper towel.
Thanks O’Meyer family, this one sounds good for a shore lunch too.
Now don't forget, if you have a recipe that everyone should try get it to me. All recipes can be sent by e-mails, letter, or dropped off her at the studios in Eagle River. If I use you recipe on this blog you will receive a FREE fish fry to a local restaurant.
E-mail: wolf@wrjo.com.
Snail Mail: P.O. Box 309 Eagle River, WI 54521
Drop Off: 909 North Railroad (Hwy 45) Eagle River, WI
I have noticed many people using lip balm recently. It is that time of the year it is most popular as a sunscreen.
Well I figured if your going to use lip balm, it might as well be something you like the taste of. Check out Bacon Balm. It is a real product, and is very popular.
Today we enjoy a recipe from Kelly Andersen of Phelps. Kelly said that this is a bluegill recipe from her grandma.
Today we dine on…Kelly’s Grandma’s Bluegill.
The Parts:
1 pound bluegill or crappie
1/4 cup butter, melted
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
Makin’ It:
Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, cheese and seasonings. Dip fish in butter, then coat with crumb mixture.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.
Thanks Kelly, and thanks to grandma.
Now don't forget, if you have a recipe that everyone should try get it to me. All recipes can be sent by e-mails, letter, or dropped off her at the studios in Eagle River. If I use you recipe on this blog you will receive a FREE fish fry to a local restaurant.
E-mail: wolf@wrjo.com.
Snail Mail: P.O. Box 309 Eagle River, WI 54521
Drop Off: 909 North Railroad (Hwy 45) Eagle River, WI
Today we enjoy a recipe from Kelly Andersen of Phelps. Kelly said that this is a bluegill recipe from her grandma.
Today we dine on…Kelly’s Grandma’s Bluegill.
The Parts: 1 pound bluegill or crappie 1/4 cup butter, melted
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
Makin’ It: Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, cheese and seasonings. Dip fish in butter, then coat with crumb mixture.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.
Perfect Kelly, and many thanks to your grandma.
Now don't forget, if you have a recipe that everyone should try get it to me. All recipes can be sent by e-mails, letter, or dropped off her at the studios in Eagle River. If I use you recipe on this blog you will receive a FREE fish fry to a local restaurant.
E-mail: wolf@wrjo.com.
Snail Mail: P.O. Box 309 Eagle River, WI 54521
Drop Off: 909 North Railroad (Hwy 45) Eagle River, WI
Good Golly Miss Molly.....It's FISH FRYYYYYYYYYYYYYYYYYYYYYYYYYY FRIDAY.
Today on the eve of the fishing opener, we enjoy a delicious treat from Marcus Weithorn of Land O' Lakes.
Marcus say's that this recipe is simple, easy, and his kids love it. This is...Oven Walleye
The Parts: 6 Walleye fillets
1 cup olive oil, divided
6 ounces butter, melted
4 cups French Bread hand crumbled
salt and pepper
1-1/2 cups Parmesan cheese.
Makin' It: Heat 1/4 cup olive oil in pan.
Salt and pepper fillets and saute for about 2 - 3 minutes on each side until just done.
Place in 9 X 13 glass pan and cover fillet's with bread crumb mixture.
Place in oven for 10 - 15 minutes until brown on top.
Very Nice Marcus!
Now don't forget, if you have a recipe that everyone should try get it to me. All recipes can be sent by e-mails, letter, or dropped off her at the studios in Eagle River. If I use you recipe on this blog you will receive a FREE fish fry to a local restaurant.
E-mail: wolf@wrjo.com.
Snail Mail: P.O. Box 309 Eagle River, WI 54521
Drop Off: 909 North Railroad (Hwy 45) Eagle River, WI
In for Amy today. I didn't mind so much that the sun was on the rise for my ride in. It always is quite a bit safer. The deer were also out this morning. It's kinda like an obstacle course sometimes on the way in.
Could it be? Thank goodness it is! It’s FISH FRYYYYYYYYYYYYYYYYY FRIDAY!
Welcome to Tuesday.
First, it is a big weekend. Don’t forget Mom..gif)
Good Golly Miss Molly.....It's FISH FRYYYYYYYYYYYYYYYYYYYYYYYYYY FRIDAY.