Curried chicken thighs, brown basmati rice and a nice veggie salad.

Baked sweet potato with butter and gorgonzola cheese, asparagus with butter and lemon.

We’re heading north on our sailboat after two months in the Florida Keys. Today we made it to Jensen Beach.

Dinner tonight begins with guacamole on toast with little slices of cherry tomatoes.

The steak has been marinating in lime juice, ginger, garlic and minced sweet onion. It’s too windy to grill so the First Mate is cooking it on the stove and garnishing it with a mango salsa sauce.

Basmati rice flavored with cardamom pods and spicy green beans for the sides.

Mixed nuts, dark chocolate and an episode of “Time Team” for dessert.

forgot to pick up chocolate bar (dark choc w orange preferred.)

I was at my favorite produce store, and they had local(ish - at least from the same state) morels, so I bought a small amount. We had them simply sauteed with local salmon, wild rice, and asparagus. Kinda balances out the "root around in the fridge for leftovers" lunch.

balances out the "root around in the fridge for leftovers" lunch

What cracks me up about C&B is how often vegetables “lurk” in the refrigerator. They don’t “hang out.” They don’t simply exist in all their pristine, fresh goodness, all Buddha like.

No, they “lurk.”