We took the portage boat up into the Boundary Waters to find some bluegills. There are some areas of the Boundary Waters where you can have a 25 hp or smaller motor. You can also use portage wheels on a couple of portages.
We put Tansy in her harness so that she could help pull the boat. She saw a squirrel so no help there. (Later there was another squirrel, and a turtle, and a stick, and a bug, and a ....)
We did find some fun fishing action. I almost croaked in the heat, though. It was 90 degrees by that afternoon with no wind and we were in the boat with full sun all day. I didn't even cool down enough by swimming. I was worried because we had to pull the boat back across the portages (it took almost two hours to get to our fishing spot). I finally cooled down by keeping my shirt and hat wet and drinking a bunch of water.
For a nice change of pace, today's high is only 58 degrees. Ahhh. Much better.
I made this fantastic fish recipe from my How to Cook Indian cookbook. The name of it is Doi Mach. An interesting thing in this recipe, and others from this book, is that the onions are grated or put in a blender. Treating onions that way really gives an interesting flavor to the whole dish.
Doi Mach (Fish in yogurt curry)
1 1/2 pounds fish fillets (I used bass we just caught)
1 cup plain yogurt (be sure to use a good one - I use Greek Gods)
2 tsp salt
2 T ghee (if you don't have it, use butter)
2 bay leaves
1/4 tsp ground cloves
1/4 tsp ground cardamom
2 onions, grated
3 green chiles, stemmed and slit
1/2 tsp red chile powder
1/4 tsp ground turmeric
Cut the fish into 1 inch thick slices. Whisk the yogurt and salt until smooth, then add to the fish, toss to coat, and put in the refrigerator for 20 minutes to marinate.
Place a medium nonstick saucepan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the bay leaves, cloves, and cardamom. Saute for 15 seconds. Add the onions, chiles, chile powder, and turmeric, and saute for 5 to 7 minutes.
Add the fish along with the yogurt and stir well. Bring to a boil, then lower the heat to low. Cover and cook for 7 to 8 minutes, until the fish is cooked through. The fish will appear opaque and flake with a fork when it's cooked.
Serve over rice.