Red Stripes on the deck whilst cooking freshly caught rainbow trout on the grill. Had my 5 trout limit by 9:00 AM. First 70 degree day of the year. Ya put each trout in a tin foil pouch. Rub with virgin olive oil. Fill the cavity with onions, garlic cloves, peppers, and lemon juice. 5 minutes on high flame each side. Take out of pouch and brown the skin on low flame.
Fell off the wagon Saturday night... judging by the throbbing, I must have landed on my head. Hine Congnac
Believe it or not I have cut way back myself, in an effort to get into better shape, which has been working. I have been saving it for the weekends only and even then only a few beers and I’m good. I break the rules from time to time but overall been more disciplined the past few months. If I cut it all together I would drop another 10lbs easily. I don’t want to stop completely so I will continue running it off.
Saranac, brewed at the old Utica Club brewery. I recall watching as a kid on the factory tour the machinery sparkling & spinning as the bottles of beer were filled & capped & sent out. Neat stuff.
Now called F.X. Matt Brewing Co. We visited and took the tour the summer before last. Very enjoyable. I have a lot of family on both sides in the Syracuse-Rome-Utica area. Dad graduated from Utica College in 1951.
