I met Daniel Boone this morning after breakfast (French Toast, Muffin, Fruit, Tea) at a picnic area near the Snowbird River. He was very nice, but did not wear a beaver hat the whole time we spend together. Somewhat disappointing! I told him about my great deal on last year's waders and he showed me his vest which was also last years model. The Fashion Police did not bother us and everything was good! Daniel gave me an all-day class on fly fishing, but told me that we would not catch anything today. Trout season had ended and the water was too warm for the trout. Also, the Hatchery stops adding trout in May and the only trout in there would be Wild Trout - and they are way too smart to be caught. I didn't really mind because to me, the point of the class was to get the basics, learning about the flies and the nymphs and how to use them, about rods and reels, and to have someone show me how to fly fish the right way. Daniel is very nice but he likes to talk. So from 9am until 5pm I listened to Daniel talk. A lot about fishing and quite a few wild fish stories. We had lunch together and he showed me his flies :). My lunch was Chicken Salad on Pita and fruit. Before, during, und after lunch, Daniel talked. I thought Fishermen were supposed to be quiet! We went back into the water and I caught a Wild Trout. It was very cool! Daniel was impressed and couldn't believe that I actually caught a Wild Trout! Beginners luck, I think. Around 5pm we finally got out of the water, changed shoes (and in my case, wrung out my socks!), and I went back to the Lodge for dinner. Daniel's wife Becky is the waitress at the Lodge and I told her all about the fly-fishing experience. Daniel had told me I deserved two desserts because I caught the fish, I told Becky and she really wanted to give me two! I was happy with one dessert, because there was so much food, I don't think I could have eaten another one. Dinner that evening was:
Broccoli Cheddar Soup
Baby Arugula with Greek Vinaigrette, Roasted Red Peppers, Feta Cheese, Artichoke Hearts, Shaved Red Onions, Cucumbers, Cherry Tomatoes, Kalamata Olives
North Carolina Mountain Trout Almandine with Low Country Beurre Blanc, Creamy Mashed Red Bliss Potatoes, Sauteed Haricots Verts with White Wine Sauce
Mixed Berry Cobbler with Vanilla Ice Cream
