All kinds of things worthy of mention

Archived | May 16, 2011 | By

Listened to the show Saturday and it was not bad. I was still recovering from the excitement of Mother’s Day as the Powdermilk Biscuit song played away and I sorted through things donated by family and friends for our garage sale coming up this weekend. Found all kinds of things worthy of mention, and some not so:
An air purifier.
A neon beer sign.
A box of panties. Large panties. (Oxymoronic, I guess, now that I think about it.)
A sling shot.
A box of new footie pajamas. (I may keep them.)
7 rolling pins.
A tin of old buttons.
A barely used grill.
A stack of old National Geographic magazines.
A painting of a ship in a stormy sea.
And more and more and more.
Of course I’m in danger of making the classic mistake of keeping other people’s stuff. You must be careful when you think of calling it junk, because it’s not. It’s simply no longer meaningful or useful to its owner, and it’s time to rotate. Kind of like eating at a Chinese restaurant when you all switch plates. Keeps it interesting.
I’m tempted by the ship painting, but tempted is all. The grill I’ll keep, as I prefer charcoal to gas, and one pair of the footie pajamas works just fine. I’ll pass on the large panties, and one rolling pin ought to do. Because they belonged, once, to someone I love.
I like the idea of garage sales. Actually having one is its own little trip. I’ll be glad when Saturday evening arrives. I’ll pour a glass of wine and listen to the show, and consider where to take whatever’s left. But that’s Saturday. Until then, I’m up to my ears. And who knows what will happen?
I love fishing, to be sure, but even more I love cooking the fish I catch. Here’s a simple, elegant recipe for walleye. Make it for your dad for Father’s Day. I’m serious.
4 walleye fillets (about 1 1/2 lb.)
1/3 cup sliced almonds, crushed
2 tsp lemon juice
1 T prepared mustard
1 T soy sauce
1 tsp sugar
Dash of red pepper
1/4 cup heavy cream
Mix all ingredients well and spread evenly over walleye fillets. Place fillets on a greased broiled pan and broil five inches from the heat in a preheated broiler for about 10 minutes or until the fish flakes when probed with a fork. Serves 4.