Later on a small toss salad and orange 🍊 before bedtime.

The First Mate’s high school friend lives near the marina where our Pelagic is docked. She’s taking us to her favorite spot.

From their website, I’m having a Caesar salad with two shrimp, a crab meat soufflé with hush puppies and ice cream for dessert.

I'd been thinking of shrimp cocktail for a while, but may have to wait for weather.

It’s on Solomons Island and I had a similar dish there.

Every place makes their own versions of various dishes.

Cooked in the convection oven with thick sliced zucchini and summer squash, caramelized onions on the side and fresh greens from the garden salad with avocado, onion, tomato and nectarine, light vinaigrette. Brioche rolls and coarse mustard.

It was my turn to make the communal Sunday dinner yesterday but it was postponed until today so that's what I'm making. Whatever the other bring for beverages is what they're drinking, I have water.

with a similar device, the air fryer, when I cooked peppers, onions, and zucchini to go with a meal. Beautiful, golden crisp to these vegetables. Might have sprayed them with olive oil, if I remember correctly.

Anyway, meal sounds great.

The oven was advertised as an air fryer but it's and updated model of the convection oven I used when I was a commercial cook for a couple years. This one has a door and shelves and a rotisserie with attachments for kabobs and everything. I'm still learning how to use it for meals. I'm sure I'll brush the veggies with some oil with spices. I have learned that a light basting works wonders for everything that isn't bacon. I like coming up with oil and seasoning combos so this will be fun.

We made kabobs for the maiden voyage meal and the zucchini, onions and peppers were amazing, everything was.

I am so thrilled to have now edible lettuce in my little box outside! This will be the garden debut! It's not at my house so I have to pack up the cooler and git. My friend and I bought identical units at the same time so I just use the one a their place for the dinners.

they are one of the best kitchen appliances to have.

What kind of lettuce are you growing?

I have to re-seed. I need to find varieties that will be ok in the heat.

Leaf lettuce, Maybe it could be called bib lettuce (Black seeded Simpson), something that I thought might be like romaine (Parris Island Cos-whatever that is) but it might not get that big and spinach. They are all small leaf stuff, I'm just thinning out the rows right now, the leaves are about 8-10" long right now. When I pull the radishes, I'll reseed that space with spinach and refill the others when they are gone. This will get me eating greens again, they're so expensive here.

Leftover salad

A Tomato sandwich on toasted whole wheat with Swiss cheese and mayo. It was about half a big boy tomato. Kind of messy.

I think there is some low carb vanilla ice cream that will be consumed a bit later with no sugar chocolate syrup.

I thought I had a sweet potato which would have really rounded this out but I didn't.

I was busy in the kitchen today, made a loaf of bread, deviled eggs and Irish bread pudding. I used Monk Fruit to sweeten the bread pudding. Hoping I won't have to cook for several days

If you are trying to lighten up on carbs, I like Monk Fruit sweetener. Another DUer told me about it. If you use it to bake, the baked goods taste better to me, than when I use Stevia.

I recently got some and I really, really like it. I'm going to try it on some type of diabetic bread for my brother one of these days.

Wow, you had a great day in the kitchen! You must be exhausted! I don't think I could do all that. Irish bread pudding! 😋

If you make Irish bread pudding, the only change is melting butter in a pan and stirring stale bread croutons around to soak it up. And you can add some cinnamon, netmeg and allspice to the croutons. Set that aside, and mix eggs, almond milk, and heavy cream together, with some vanilla, more cinnamon, nutmeg, and allspice, if you like lots of spice. I used Classic white Monk Fruit for sweetening. After the liquids are combined, pour it over the croutons. Bake it covered at 325 for about 40 minutes, until a knife comes out clean. Today, I used 3 eggs, about 1 1/2 cups of almond milk and cream, a scant 1/4 cup of Monk Fruit, about 2 slices of bread, that were a bit thick. The only dense carb is from the bread. I used the pan I buttered the bread in, let if cool while I mixed the other ingredients. I think it's Irish because the lady who wrote the recipe in a magazine said she had it in Ireland. But buttering the croutons is unique to this recipe, as far as I know. I haven't baked since Christmas, so it tasted really good!