After walking Kato early this morning before it got too hot, I went shopping with my daughter. A spot of lunch then I prepared the rainbow trout from yesterdays fishing expedition which had been in the fridge . I like the taste and texture of trout but don't like the bones or skin. With this in mind I now prepare skinless/boneless trout by first filleting, skinning then cutting the central row of pin bones out by cutting either side of them giving me four skinny fillets per trout. After cutting them into goujons I will dip them in batter of breadcrumbs and shallow fry them for a few minutes.
I will have some of these on Friday (Fishy Friday) so I will open feeze them on a plate overnight and bag them up tomorrow. On friday I will only take out what I need for a meal and batter/breadcrumb and cook them then.
"The problem with retirement is that you never get a day off"- Abe Lemons
Watered in the poly tunnel, then went to weed outside but the rain drove me back into the tunnel. Transplanted a number of tomato plants, cut back my sage, parsley, thyme, and lemon thyme, strangely there were whitefly on the sage but nothing else in the tunnel. Dug some potatoes in the tunnel, and fed the plants tied up the tomatoes and cucumbers. Then pulled a few strawberries outside. Finished up trimming my garlics to get them ready for plaiting.
Coffee keeps me busy until it’s acceptable to drink whiskey.
I picked and squished, picked and squished, dripped then dripped some more so went in. Your homemade deoderant must be going through a really robust test in this weather Veggie.
Gardening is an excuse not to do housework
Greetings from Salisbury
Qualified member of the Confused Nutter's Club
The following 2 users Like JJB's post:2 users Like JJB's post • Broadway, Veggie
![[-]](https://gardenandgossip.org/images/zen/collapse.png)
A spot of lunch then I prepared the rainbow trout from yesterdays fishing expedition which had been in the fridge 
. I like the taste and texture of trout but don't like the bones or skin. 
With this in mind I now prepare skinless/boneless trout by first filleting, skinning then cutting the central row of pin bones out by cutting either side of them giving me four skinny fillets per trout. After cutting them into goujons I will dip them in batter of breadcrumbs and shallow fry them for a few minutes.
