Ain’t Nothin’ Bacon Cain’t Do

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I love my CSA. Today, among other things, were two rainbow trout fillets. And I love me some trout. Guided by the Gourmet cookbook, I put rosemary branches inside and wrapped them with bacon on the outside. They were broiled six minutes on one side and five minutes on the other. 

The side dish was a mix of crowder and black-eye peas, from the aforementioned CSA, simmered for half an hour with a bay leaf. 

Ah.

 

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