Hi and Guess what? We moved again! Just when we were getting comfortable, too! Danielle is finishing up her residency at ORMC and has signed on with the University of Florida to cover Winter Haven Hospital. (It's between Orlando and Tampa) We're very excited! So what did we do? We bought 5 acres in the country! Andy has a "Lawn Tractor" now, and the dogs are in heaven! (Us too!)
Andy is back to his wonderful old self now after a many-year battle with several significant health issues. He continues to be Domestic God, and is now Chief Roomba Engineer as well.
We still have the reef, the dogs, the cats, Cricket the Bearded Dragon, and have since "inherited" a 55 gallon freshwater tank. We have a lovely home (maybe it's an estate?) south of Haines City near Lake Marion. We are landscaping in our forests of banana trees, over 40 species of Bromeliads, an assortment of odd succulents and cacti, and random other bits of the tropics. Andy is still fishing (woo hoo for fresh fish), and we've been volunteering with a non-breed specific rescue (Pet Rescue By Judy) and local Border Collie Rescues as a foster family. The dogs are now getting used to an ongoing parade of dogs and puppies looking for their forever families.
How we prepare fresh fish nowadays:
1. Catch fish, put on ice. Drive home.
2. Gut fish, leaving body intact. Slash 2-3 big angled cuts on each side. Shoo Ion the Cat away because he will try to "help."
3. Rub inside gut cavity and outside with a combination of lime juice, ginger, brown sugar, chili powder, cayenne pepper, salt, and freshly chopped basil. Sometimes I use rosemary and citrus slices.
4. Wrap entire fish in a large banana leaf
5. Grill on low for 30-40 minutes until meat flakes easily. The banana leaf allows the fish to steam and keeps it very moist. The skin will lift off easily, just watch out for little bones and enjoy!
