My coworker T.T., not to be confused with coworker and photographer M.P. (who shares his great photos on my site,) is an expert angler. At least once a month he and the family escape up to one of his secret lakes in Wyoming to relax score some king size trout. When I walk by his desk he’s occasionally scouting new lakes and rivers on Google Earth, but quickly minimizes the screen so his locations and camping spots remain known only to him.

My luck or skill at fishing is the opposite. I’ve attempted fishing a few times up in Granby and southwest Colorado – but don’t catch a thing. I stopped trying after I realized it was a waste of money to rent a pole and buy a day permit, and I could have more fun just sitting in a boat motoring around a lake or reading a book. Or lake kayaking as I enjoy on Dillon Reservoir.

T.T. catches a bounty of fish and is nice enough to share them, so every now and then I get the opportunity to cook fish that were swimming in a lake only a day or two prior.  I’ve grilled, fried and poached them. This one I boiled in water and white wine, (with spices and celery in the mix,) and served with horseradish, boiled potatoes, (with plenty of dill weed,) salad and garlic bread.  Out of two fish total, (as thick as steaks,) each half made a full dinner with sides, creating four entire meals.

T.T. is by far the best fisherman I know.  Except for, well, saying he’s better than that other guy would be just blasphemous I suppose.

It’s being served on a tray because I was watching season 1 of my new favorite show “Breaking Bad” over the weekend.  It’s an excellent drama.