So there is this thing called unconditional love. Like when your dog runs wild around a muddy yard and rubs her face in the chickens’ poop and promptly returns to smear the side of your new white and black striped Beetlejuice Hammer pants with mudpoop du jour. And then you wipe the poop off her face, your pants, sit by her side, and take this photo. Best of friends; poop already forgotten. Unconditional love, I think, is that. How many opportunities we have to practice this in this world, oh this world.
As for what to eat next, how about tapenade? Hmm, that’s strange. I always thought the word was Tamponade, but that’s because I’m a doctor. It’s Tapenade, like someone tap dancing on your taste buds. Enjoy this little snack with Fantasy Football. And large, feckless bulldogs.
Trout with Olive and Sundried Tomato Tapenade
Adapted from Penzeys Spices
2 rainbow trout fillets (or one giant one from Costco, hehe)
1 tsp. lemon pepper seasoning
2 TB. sundried tomatoes in oil
2 tsp. capers
1/2 Cup fresh basil
1/3 cup kalamata olives
1 clove garlic, finely chopped
1 tsp. lemon juice
1/4-1/2 tsp. salt, to taste
1/4-1/2 tsp. pepper, to taste
1-3 TB. olive oil
For the tapenade, combine the sundried tomatoes, capers, basil, olives, garlic, lemon juice, salt and pepper in a blender. Pulse. Add a bit of oil as you go until the tapenade is your desired consistency. Let stand for 15 minutes or so.
Preheat the oven to 400° and brush the trout on both sides with olive oil. Place on a baking sheet and bake at 400° for 12-15 minutes.
To serve, spread a thin layer of tapenade over the fish and serve. You will probably have leftover tapenade. It’s great with French bread or crackers