Spring is here a whole month early! We took advantage of the warm weather and still good ice conditions, and went out fishing for crappies. We skied to our fishing spot.
I had Tansy in her harness and she pulled me a little. We were out there for maybe two minutes and Wade already was down to his t-shirt. He fished like that all afternoon. (That's Steve on the right.)
Wade ended up getting pretty sunburned. I had the foresight to put sunscreen on my face, even so, my face is looking tan and I got a little bit of burn in the part of my hair. This is crazy warm and I'm guessing we might have ice-out by the end of next week. If that's the case, we'll be camping and fishing by boat in April!
Even though it feels like spring, it looks funny outside. The light is kind of silvery and the sun is still quite far to the south. This is around 11:00 a.m. and you can see the length of the shadows.
Our neighbors are out on a dogsledding trip. They're likely sticking to the lakes as all of the snow in the woods has now melted. Here is their truck as they were getting ready. See the big, freight sled on top of the truck? The back of the truck has the dog boxes where the dogs get to ride before heading out.
We caught crappies while we were out and I made a coconut lime curry with it. It was so good! (This photo shows right after you put the fish into the sauce - later the fish turns white when it's done.)
Sharee's Coconut Lime Fish Curry
1 T oil
1 large onion chopped
2 carrots chopped
1 tsp red Thai curry paste
1 tsp shrimp paste
1 tsp tom yum paste
1 tsp crushed ginger
2 garlic cloves, crushed
1 can diced tomatoes
1 can coconut milk
1/4 cup fish sauce
1/4 cup chopped cilantro
1/2 small lime squeezed
Saute the onions and carrots in the oil with the curry paste, shrimp paste, tom yum paste, ginger, and garlic until the onions and carrots are soft. Add the tomatoes and heat until bubbling. Add the coconut milk and fish sauce. Simmer for a couple of minutes. Add the fish just before you are ready to eat, they will cook in about five minutes (you can use shrimp, too). Once the fish are cooked, add the cilantro and lime. Taste for salt and add some if needed. Serve over pasta or rice or sop up the sauce with a good bread.