allimom
A Day In The Life

I completely understand your love for technology. Mark gets mad at me for paying money every month for our son's cell phone.

But, then we were watching the news one night, about two teen boys who hadn't returned home from driving around in the oldest boy's car. Turned out, they wound up spending the entire night in the desert after their car broke down when they were driving around out there. I told Mark, "See? That will never happen to Bryan, because he has a cell phone and wouldn't be able to get away with that sort of thing." (Yes, I assumed they were just out for a night away from home and faked the car trouble. Am I too suspicious? Heh!)
Marion :)

Got to watch the frequency you use those on, though. Otherwise, you'll hear 'em in your cordless phone.

totally cool, i've *always* wanted walktie talkies :))))))

Walkie Talkies..... What an excellent idea.... now why didn't I think of that....

P.S. Who is the chap in the pictures?

Sorry, don't got any troup recepies, however if anyone out there has salmon recepies, let me know cause i have ten of them in my deep freezer.!!! and technology! 4 radios! WOW

We bought a set for our youngest son as a Christmas present, we have about a 2 mile range. He is always on his go-cart in the huge hay field next door, they work great.
I just checked out your drop-down diary list and saw my diary included. Thank you for including me, I have a big smile on my face.
Hope the gorgeous sunshine is making it up your way. Sure feels good.

Here is one of my Mom's:
Baked Stuffed Trout
2 tablespoons butter or margarine
1 onion -- chopped
1 celery stalk -- diced
1 cup fresh bread cubes
1 tablespoon fresh thyme leaves
OR 1 teaspoon dried thyme
salt and pepper
4 trout, dressed (about 1/2 lb. each
8 bacon slices
celery leaves or parsley, for garnishing

1. Preheat the oven to 450=B0 F.

2. Melt the butter or margarine in a frying pan. Add onion and celery and
cook until softened, about 5 minutes. Remove the pan from the heat. Add
the bread cubes, thyme, and season with salt and pepper to taste. Stir to
mix well.

3. Season the cavity of each trout with salt and pepper.

4. Stuff each trout with the bread mixture, dividing it evenly among the
fish. If necessary, secure the openings with wooden toothpicks.

5. Wrap 2 bacon slices around each stuffed trout. Arrange in a baking
dish, in one layer.

6. Bake until the fish flakes easily when tested with a fork and the bacon
is crisp, 35-40 minutes. Serve garnished with celery leaves or sprigs of
parsley.

Here is one of my Aunt's
Baked Trout With Fennel
1 lg Fresh rainbow trout (2-3 lb)
-- head left on if desired
1/2 c Dry white wine
1 Lemon; cut in slices
4 Fennel sprigs (up to 6)
-- (the feathery fronds)
2 tb Butter; cut in small pieces

MEUNIERE BUTTER WITH FENNEL
1/3 c Unsalted butter
1/2 sm Lemon; juice of
Salt and pepper; to taste
1 tb Chopped fresh fennel leaves

Wash and clean trout thoroughly, scraping skin with a dull knife. Pat
dry. Cut off fins with scissors or sharp knife and trim tails.

Place trout in a greased oblong baking dish. Place half the lemon
slices, half the fennel sprigs and some butter inside prepared trout.
Add wine and top with remaining lemon slices, fennel sprigs and
butter.

Bake at 350 F. until fish flakes when tested with a fork (12 to 15
minutes, depending upon size of trout.) Baste periodically.

Meanwhile, make meuniere butter: In a small, heavy saucepan, melt
butter. Cook slowly over low heat, shaking pan vigorously, until
butter is a light brown nut color. Add lemon juice, salt, pepper and
chopped fennel and serve at once, poured over baked trout.