Recipe Success

The stuffed trout was outstanding, if I do say so myself (Bill concurs). If you decide to give that recipe a try, remember to ask the seafood guy to "dress and book the trout", which means to basically to clean it, gill it, de-fin it and butterfly it. The stuffing is a combo of bread crumbs, onions, mushrooms and 1 1/2 pieces of bacon. Now that I know how to de-bone a trout (because I only asked for it to be dressed, not booked), I can give you all lessons...trust me, it wasn't easy. But the end result was a very late dinner - we ate after 8, but worth every bite. One more cook's tip: if you use the bacon, cut down on salting the fish.

I have been on a tear exercise-wise, getting in eight 30+minutes of cardio in the last five days. The only casualty is blisters on my feet - nothing that a few bandaids won't cure. I'm taking tonight off, both in exercise and cooking. Tomorrow night - shrimp chalupas with mango salsa (also from Cooking Light).

Have a great evening - L