Camping Anyone?
I am not a camper, but this snappy little camper is cute enough to make me re-think my stance on sleeping outdoors.
The teardrop camper was an instant classic when it first hit the American highway in the 1940s. Often hand built in neighborhood garages from surplus war materials, the teardrop was a personal statement.
Silver Tears Campers expands the personal statement into a road epic. Unencumbered, you’ll travel light, but smart, with everything you need, and nothing you don’t. Pull it with your Mini (I’ve gotta get one of these too!). Maneuver it deftly through the woods to the creek bank. Fry trout in the open-air kitchen (I do love pan fried rainbow trout). Rub your hands across the figured maple countertop. Read that novel in the light of the kerosene lantern. Fall asleep to the sound of rain on the aluminum roof. Dream of tomorrow’s adventures. Get up and go.
I’d use flat-leaf parsley, tarragon, basil, and chives for the salad, but you can use any combination of your favorite herbs. Serve with lemon slices, if you like.
- 4 (6-ounce) trout fillets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, divided
- Cooking spray
- 1 1/2 cups mixed fresh herbs
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
Preparation
1. Score skin side of fish. Sprinkle fish with 1/2 teaspoon salt and pepper. Heat 1 teaspoon oil in a large cast-iron or nonstick skillet coated with cooking spray over medium heat. Add fish, skin side down, to pan; cook 4 minutes or until skin is crisp. Turn fish over; cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness.
2. Combine herbs, remaining 2 teaspoons oil, juice, and 1/8 teaspoon salt in a medium bowl; toss gently to coat. Serve salad over fish.
Bon Appetit
Top Drawer no. 3 