We’re in the midst of the offshore bite, and local produce is just starting to come in. I put together a really simple dinner last night of fresh mahi caught over the weekend with a pretty zucchini one of Jack’s co worker’s gave him along with one of the many Vidalia onions he brought home from a Rotary Club purchase. We love pasta, and it’s always in the pantry. A simple reduced cream sauce topped the meal right off, and we enjoyed it with a nice white wine from a vineyard located in my hometown of Lebanon, Virginia.
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