October 5, 2002, for the record. C, S, and J met me at the house. Actually, I barely caught them before they headed out to Donner Lake to catch trout for dinner. Next time, I get up at the right time, I don’t screw around packing things at the last minute, and I get lunch at a restaurant less crowded than the In and Out Burger in Auburn at 11 am. They open at 10:30 am, and by 11 am I already had to wait fifteen minutes to get my food. I wouldn’t be surprised if an investigative reporter revealed that they are slipping nicotine or some other highly addictive drug (Unreal Tournament 2003?) into the hamburgers.
Anyway, they all headed off to the lake for a couple hours, returning with three nice-sized trout. C grilled them in foil with garlic, onions, bell peppers, and lemon pepper seasoning. Yum. Fish are like corn. Every hour you wait between separating them from their previous home and cooking them is costly. If you can get them cooked and into your mouth in less than four hours, the taste difference is spectacular compared to what you usually get in a restaurant or are able to purchase and cook from a store.