we bought whole rainbow trout that had been boned and gutted. we had the fishmongerer cut the heads off. okay okay so it was this old chap from massachusetts(did i spell thar right?) who works at the fresh fish counter at the heb central market. so i rinsed the fish slime off the fishies and rubbed the outside with olive oil and put the herbs on the inside with lime and lemon and then pepper and salt and the drizzled olive oil on it and sort of rubbed that in. oh i put dried dill and rosemary, fresh rosemary and fresh tarragon in it. then i folded the fish back up put some lemon lime and herb twigs on the outside and wrapped it in newspaper and tied it with string. we soaked those babies in water and voila! insta yum.

oh and i grilled fresh asparagus too. seasoned with salt pepper oregano fresh garlic and minced 1015 onion (it's sweet onion native to texas). oh and i squeezed 1 and half lemons over it and drizzled with olive oil. and voila! (again) super insta yum.

so we have two more days of erin being here and loving us. and me cooking for everyone and practicing my skills so i can be the food network one day. souffle! hehe. i actually have no idea how to work souffles. or probably spell it either. tomorrow i get to grill fresh gulf shrimp which are usually hella fucking good. with zucchini, mushrooms, more onion, cherry tomatoes and chicken. i think that's it. sigh. i'm so happy and full.

time to go to the store and stock up on cokes and yummy things. mmhmm.

ciao loves.

before & after