These are the long evenings that we like to spend watching the sun go down behind us on the Miles River. The perch have been thick, and in a short hour or so, we always end up with enough for supper. We’re starting to tuck some bags in the freezer too, for deliciousness on another day.
There may be a hundred ways to prepare fresh perch, but nothing beats sauteing the tiny filets in butter. Perfect with a little salt and pepper, and served with fresh juicy tomatoes and cantaloupe, straight from the garden.
Here’s the lure they were caught on – a very old rattletrap.
A quiet, peaceful evening.
We watched the clouds balloon up – growing vertically by the minute.
Clouds covered, a drizzle began. Went home.