Three Lil Fishes

Kathy and Nancy’s last episode from the lake this season. We’ve got lots of landmark birthdays this year. We’ll have fresh drivers, fresh adults, a newly legal drinker and one of us will be hitting the half-century mark.

Young Adult Power of Attorney
https://mamabearlegalforms.com/youngadult


WHAT’S FOR DINNER

Grilled Fresh-Caught Walleye.

Ingredients
Fresh walleye

Olive Oil

Lemon slices

Salt & Pepper

Directions:
Catch and filet walleye. Line a baking sheet with foil. Season walleye filets with salt and pepper. Sprinkle with olive oil. Top each filet with a lemon slice. Grill until flaky and tender.

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Two sisters still on the lake, and one back home and getting in the swing of city life and society again.  The fishes discuss a late night anaphylactic scare with a peanut allergy and what that means when you’re 14 miles out in the middle of a lake.

They also discuss beauty routines and self-care that largely get paused on vacation, and whether we should even be concerned with those routines at all. Hysterectomy scars, and body image in general…healthy maintanence or throw-away vanity? Their answer may surprise you.

Nancy and Kathy are still eating fried fish every night, but Lynne shares her fresh veggie heavy dinner suggestion.

Emma Thompson on loving your body.
https://youtu.be/ehs9JFtEs5U?si=Yv9nJLB-xiAyhS_y

Zo Skin Health Exfoliating Polish

Finishing Touch Flawless Facial Hair Remover

WHAT’S FOR DINNER
Pork and Broccoli Rice Bowls.

We want to hear your comments and questions! Send an email to [email protected] or leave a comment on our Instagram @3lfpod and be sure to follow us on our YouTube page www.youtube.com/@threelilfishes

The sisters are together this week on their family's lake house on Lake of the Woods just outside Kenora Ontario.  They discuss the ins and outs of lake life and share tips on how to catch and cook fish.

Check out Lynne's friend Melissa's shop Stitches So Sweet to see where we got our Three Lil Fishes sweaters.
Our water trampoline/bouncer is a HUGE hit with the kids and adults alike.  So much fun, it's a Rave Bongo 20' with the Aqua Launch, Aqua Log, and Aqua Mat accesories.

The latest hot fishing gear is the Smeltinator Jig Head and Crush City The Mayor swimbait by Rapala.


We're either frying up our walleye or preparing it with this delicious red sauce recipe:
Serbian Walleye (Adapted from Serbian Bass Recipe)

2 Pounds Walleye fillet (skinless)
1/4 pound butter or margarine
1/4 pound sliced mushrooms
1 medium onion, finely chopped
3 tablespoons tomato paste
Salt and cayenne pepper to taste
Water for sauce constancy 

Heat the butter or margarine in large skillet.  Sprinkle the fillets with salt and very lightly with cayenne pepper, then shake them in a bag with some flour.  Saute’ the fillets for 2 minutes on each side, then carefully place them on a brown bag.  Saute’ the onions and mushrooms for 5 minutes.  Stir in the tomato paste, along with a little water (for a gravy consistency).  Put Walleye fillets back into the skillet and simmer for several minutes.  When fully done, the fish flakes easily when tested with a fork.

Please make sure to follow, rate and review us everywhere you listen.
Instagram @3lfpod
Youtube www.youtube.com/@threelilfishes

We dip into the mailbag and answer some questions about our favorite cocktails, botox, our worst vacations, our love languages and share advice for new parents as well as advice for Moms that have colleege students home for summer for the first time.

Producer Tim is with us today to moderate the discussion.

French 75 recipe:
1.5 oz Plymouth Gin (substitute vodka if you must, but just know that Producer Tim has made them with gin up to this point and you enjoyed them)
3/4 oz lemon juice
1/2 oz Simple Syrup
Dry Champagne
Garnish: 1 lemon twist

Shake ingredients (except champagne) with ice, then double strain into a flute.  Top with champagne and garnish with the lemon twist.

(French 95 variation, substitue 2 oz of bourbon for the gin, no garnish)

Lynne loves:
Buxom Lip Gloss

Find our your Love Language
https://5lovelanguages.com/quizzes/love-language

Have a question for the sisters?
Email us at [email protected] or send us a message via Instagram @3lfpod

The fishes pop in with a short episode on the 4th of July to wish everyone a safe and fun holiday and share stories of memorable years and their family traditions. 

Lynne is getting ready for a road trip, so the sisters recall their most memorable road trips from when they were growing up ones they've taken with their nuclear families.  Nancy recalls the time she learned the hard way that Kathy does not drive after ten pm.  The sisters share a story about the first recorded road trip ever, road trip best practices for moms and share the best burger recipe.

WHATS FOR DINNER:
Steakhouse Burgers (from Once Upon a Chef)
INGREDIENTS
2 pieces white sandwich bread, crusts removed and cut into 1⁄4-inch pieces 1⁄3 cup milk
21⁄2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 garlic cloves, minced
11⁄2 tablespoons Worcestershire sauce
2 tablespoons ketchup
3 pounds 80 to 85% lean ground beef
3 scallions, white and green parts, very nely sliced (optional) 8 hamburger buns

INSTRUCTIONS
Preheat the grill to high heat.

In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.

Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into 3⁄4-inch patties about 41⁄2 inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.

Oil the grilling grates. Grill the burgers, covered, until nicely browned on the rst side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.

Freezer-Friendly Instructions: e uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

The sisters discuss fellow Iowa alum Caitlin Clark’s recent troubles as a rookie in the WNBA which launches a larger discussion into female friendships. How important they are to build and maintain and how we lean on our long-time friends, and how they’re different but equally important from the relationships with the men in our lives.  Did you know that deep friendships can save your life?

Nancy also shares a hack for how to see movies in the theatre on the cheap.

What’s for Dinner:
Easy Sourdough Blueberry Bread
1 cup cane sugar
1 large lemon zested + juiced
½ cup unsalted butter melted and cooled
3 eggs
¼ cup avocado oil or other liquid oil
1 teaspoon vanilla extract
¼ cup milk
½ cup sourdough discard
1 ½ cups all-purpose flour + ½ tablespoon for the blueberries
1 teaspoon salt
1 teaspoon baking powder
1 ½ cups blueberries

Crumble
4 tablespoons unsalted butter melted
2 tablespoons cane sugar
½ cup all-purpose flour
Pinch of salt

Instructions

• In a large mixing bowl, beat the sugar, lemon juice and zest, and butter for about one minute. Add the eggs, avocado oil, vanilla, and milk. Beat again until just combined.
• Using a wooden spoon, stir in the sourdough discard until combined.
• In a separate bowl, whisk together the flour, salt, and baking powder. Pour into the wet ingredients and fold until everything is just incorporated. Do not over mix.
• In a small bowl, toss the blueberries with the ½ tablespoon of flour until completely coated. Fold the flour-coated blueberries into the batter.
• Pour the batter into the prepared loaf pan.
• Make the crumble by combining all of the ingredients in a bowl. Spread the crumble mixture over the top of the loaf evenly.
• Bake for 60-70 minutes or until a toothpick is inserted and comes out clean or with just a few moist crumbs. Begin checking at the 50 minute mark.
• Let cool for 20 minutes in the pan before carefully transferring to a wire rack to finish cooling for another 40 minutes before slicing and serving.

In celebration of Father's Day we invited our Dad Darmon to have a conversation about being a girl-dad to three daughters for a decade before brother David came along.  He tells the story of meeting bears in the woods while camping and canoeing in Minnesota and Canada and how we each pushed the envelope as teens. We share stories and laughs about the adventures Dad has taken us on through the years and how being a grandfather eight times over has changed him.

🎙️ Dive into the fun with the sisters this week as Kathy and Nancy hilariously recount their unmentionable adventures with everyone’s least favorite preventative medical procedure. But it’s not all about doctors—get ready for the ultimate Jell-O showdown: shots vs. food. Are either acceptable? 🍹🥄

We also take a trip down memory lane, reminiscing about ‘80s tanning beds and marveling at how sun protection has come a long way since those artificial-sun-soaked days. 🌞🕶️ These days we’re less concerned with the degree of our tan and more concerned with the ABCDE rule.

Plus, Linda spills the beans on her first attempt at hosting a classic Midwestern garage party, a true summertime weather-induced improvisation. Tune in for a mix of laughter, nostalgia, and sisterly banter! 🎉🗣️

Products Discussed:
-Sport-Brella Premiere UPF 50+ Umbrella Shelter for Sun and Rain Protection (8-Foot, Blue)
www.sportbrella.com
-ZAZE Extra Large Picnic Outdoor Blanket
www.zazeofficial.com
-Elta MD Skin Care
www.eltamd.com

What’s For Dinner:
American Goulash
From Iowa Girls Eats.com

The sisters discuss what’s giving and taking joy this week. Kathy introduces the newest member of her family a six week old black lab puppy. The girls discuss the ins and outs and pros and cons of having pets, whether Nancy is a hamster killer and if pet insurance is worth it or not.

Linda recoomends Barkbox.com for monthly pet toy subscriptions, Kathy is considering trupanion.com for pet insurance.

What’s For Dinner

Chicken Enchiladas

Preheat oven to 350

4 boneless skinless chicken breasts – cooked and chopped

1 can of chopped green chilis

1 16 oz container of sour cream (I like lower fat, or you can substitute Greek yogurt)

2 cups or more of Monterey Jack cheese (shred your own – it melts better)

Mix all these ingredients in a bowl – this is the filling for your enchiladas

Spray a lasagna pan with non-stick spray

Coat a tortilla on both sides with enchilada sauce – I like the red sauce and fille with a spoonful or two of your filling, tightly roll and place in pan. Line up your enchiladas next to each other. When pan is full top with more shredded cheese and bake until the cheese is melted and slightly brown. Let cool for ten min and serve. I like to serve with rice and/or chips and guacamole.