OK, finally getting back to doing some real cooking.

Jenny and I have been zapped ever since our respective trips to our hometowns.

Remember before 2001, when you could show up to the airport 45 minutes before your flight, grab a sandwich and a magazine or two, breeze through metal detection without getting wanded, and still be fifteen minutes early for your flight?

I don’t care what time your flight leaves or how long your flight lasts or how many layovers you have; flying just robs you of your whole day.

Even flying in the same time zone, I felt jetlagged for two days.

I woke up Tuesday, after a long Monday, finally feeling like I was back on track.

Whole Foods had whole wild bass.

I love cooking whole fish.

When I was a kid, I went to a church cookout with my family and a guy was cooking whole catfish in tin foil, head and all.

It freaked me out, but only for a second.

The only way I ate catfish back then was fried filets.

It was the first time I really saw an animal I was eating as a living thing, or at least a thing that had at one time lived.

I wiped the skin and cavity of the fish with a paper towel to remove any remaining blood and scales.

I sliced a lemon and inserted three of them into the cavity, then salted both sides of the fish.

I then wrapped in in foil and placed it on the grill.

I covered the grill, flipped the fish after six minutes, cooked it on the other side for another six, then removed it.

The flesh was fantastic. It had steamed nicely, and the citrus flavor was definitely there.

This is so easy to cook and is really good for small parties.

Goodnight.

-K&J