Fishing. Grapefruit. Life on the banks.

I was working on a new menu a few weeks back, looking for ways

 to integrate seasonal produce. 

Lets talk about Grapefruit for a minute. I forget about it until December.

But then it shows up on my mom's breakfast table. And I am hooked. 

Hook - line - sinker.

So I bought 15 lbs. of Grapefruit yesterday. 

And I plan to eat it all, at least whatever my family won't take the time to peel.

Oh btw the best way I have found to enjoy Grapefruit is to peel the skin with a knife and then use my thumb to pull each juicy slice out of it's skin.

Life on the banks of the river is a beautiful adventure.

I don't keep track of what season I can fish for other species b/c this one is the one

 that keeps me coming back.

But the menu I mentioned above roused my curiosity about 

Walleye season. And I don't plan to catch & release.

I am planning to prepare Walleye with Grapefruit Beurre Blanc.

YUM.

Beurre blanc —literally translated from French as "white butter"— is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine and grey shallots into which cold, whole butter is blended off the heat to prevent separation.

Besides sounding delish I keep thinking about how it will look on the plate & frankly I'm inspired.

Hope you are too.