I’m back home from my trip.
Dang, it was the best I’ve ever seen in Lundy Canyon. Just magical, awe-inspiring. Shown below is the kind of stuff that kept me shooting all day. See also the snowstorm sampler.
I shot a huge amount of material as well as some 4K video (which is huge so I’m not sure I can present it easily).
I love extreme weather, at least in measured doses. Continues below.
Used with care, the iPhone 6s Plus is fast and easy to make panoramas. It has all sorts of issues with flare and exposure that make many situations frustrating, but this one worked out well enough (from 13004 X 3868 camera JPEG).
Weather and dinner + dutch oven trout recipe
Last night was 19°F / -7°C in camp at 17:30 (14°F closer to Mono Lake). My 1-gallon water bottles were mostly solid (ditto for the peanut oil), so I had to bring into the car and let the heater thaw. I sleep in my SUV (a tent is a lot of setup/teardown and site-finding hassle), so 19°F is quite comfortable with some of my clothes on and the Western Mountaineering Sequoia GWS Sleeping Bag, and I zip it only about 1/3 up, using it as a blanket of sorts (it “tents” beautifully due to the extraordinary quality down).
After a very successful fishing effort in the snow (but open water in the creek), I returned in the dark to the campground to repeat the prior night’s dinner ritual (I was the only camper, I wonder why?). I put together Lloyd’s Simple But Tasty Trout as follows in a dutch oven:
- Peanut oil to cover bottom of dutch oven ~1-2mm deep.
- About half a cup of water (for some boiling/steaming with the oil).
- Salt freely.
- Put dutch oven on fire, go get warm in car. Retrieve in 20 minutes or so, serve onto paper plate, eat in comfort in car.
The bones separate out trivially with trout, use a fork or just grasp each end and suck off the flesh (a trout is done when the flesh flakes off the skeleton with a fork). The skin is good too, and do not discard the roe—it is particularly tasty with the above cooking method, far better than with the steaming method. The roe can be “milked” out prior to gutting the fish (best method), or just gut it carefully so as not to mix roe and the other stuff in there.
Before, I had been steaming the trout in a dutch oven using a Japanese-style wooden steamer, but that became unsavory after the first fish dinner (no way to clean it properly). So I tested out the above method and it is *way* tastier. Fish being fish, this approach also is hard to overcook; an extra 10 minutes and they’re still great (versus pan frying and burning).