Dina has been ill and meals have become her least favorite time of day until she meets Gil, a rugged cowboy who invites her on a picnic. She finds she can enjoy fresh fish prepared in Gil’s old iron skillet.  His culinary abilities are quite angelic and, despite her illness, she begins to feel new energy surge through her.  She becomes aware of Gil’s skillfulness in knowing what she likes to eat and finds herself paying more attention to his weathered good looks.  With easy banter filling the hours, their afternoon together becomes a heavenly event.

Instinctively she knows that Gil is different from other people and their time together must remain her secret.  Who would believe such a sensual man would be interested in a dying woman? But Dina trusts what she feels is the truth and allows her heart to lead.

Their relationship enters a new dimension as they are swept toward an uncertain destiny.  On a rainy afternoon in an old abandoned ranch, sexuality between them simmers, then boils over, all underpinned by exquisite tenderness and caring. But, as Dina’s days are growing short, the promise of their love begins to unravel and questions arise that must be answered.  Soon they are faced with all the reasons their new love is forbidden.

Will they be able to find a future together?  The answer will surprise you.

Lasso the Stars is a tender, sensual and hopeful book, leaving the reader with ideas to ponder long after the last page is turned.

If you like to fish for trout, this recipe is simple and delicious when prepared outside in an iron skillet.

L.L. Nielsen’s Website

Ingredients

2 butterflied trout fillets, skin on
1 large egg, whisked
1 cup flour combined with 1 teaspoon each dried basil, dried dill and lemon pepper
6 tablespoons butter for frying (or you can use oil that has a high smoke point, such as grapeseed oil, for easy sautéing)
Salt and pepper
Lemon Slices
Capers

Instructions

For freshly caught trout:

1. Right after catching trout, gut them, cut off the gills, clean the blood line off the backbone, and butterfly fillet. You can leave the head on or remove. Rinse thoroughly, both inside and out, under cold water and pat dry with paper towels. Trout is usually prepared with skin on.

For fish that is purchased and already cleaned:

1. Rinse the fillets and pat dry. This drying will prevent the fish from steaming while cooking.
2. Dip each fillet in the whisked egg, then roll in the herbed flour.
3. Heat butter or oil in an iron skillet. Skillet can be placed on a hot grill outside or, if camping, place the skillet on top of a rock circle so that you can elevate the pan from the direct fire. When butter is bubbling, fry the trout 2 to 4 minutes per side depending on thickness. Fish should flake easily with a fork when done. It will be crispy outside and moist inside. Drain trout on a paper towel. Add salt and pepper to taste.
4. Serve with a slice of lemon and a few capers. Fish is food for the soul; a meal straight from heaven. Enjoy!

Notes

For this recipe, the iron skillet is really the key to success. Once it’s heated up, everything happens fast.

Two butterflied trout fillets will serve two to four, depending on the size of the trout, and if each person wants a whole fish. You can add up to three fillets and not change the other ingredients in the recipe as long as you heat extra butter or oil to cook the extra trout.