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Showing posts from 2016

Houston 101: Where Can I Get the Best Ribs?

Here's another throwback post to my time as the Houston Barbecue Examiner. I did a series called Houston 101, that explored the barbecue around the city of Houston.

Houston 101: Where can I get  the best ribs? In Houston, the absolute best place to get some good ribs is Pizzitola’s Bar-B-Cue. Located at 1703 Shepherd Drive, Pizzitola’s boasts some outstanding hickory smoked barbecue that is sure to please and leave even the pickiest eater yearning for more. Dating back to the Roosevelt era, Pizzitola’s has been hailed as the home for barbecue for many Houstonians for over seventy years. The dining room is overflowing at lunchtime, and continues buzzing through dinner, until eight o’clock, when the doors are closed. In 2007, the Houston Press named Pizzitola’s Houston’s Best Barbecue Restaurant. As far as food is concerned, there is no substitute. The chicken falls off the bone, and the brisket melts in your mouth, but the real prize of the kitchen, is the pork ribs. Rubbed simply in …

Pico de Gallo

Who doesn't love a classic Pico de Gayo with tacos or as an appetizer with some tortilla chips? It's so quick and easy to make!

The Recipe: 1/2 Red Onion - Diced1 Jalapeño - Seeded and Diced2 Tomatoes - Seeded and Diced3 Garlic Cloves - MincedCilantro - MincedSalt and Pepper 2 Limes Olive Oil

Combine all the vegetables in a bowl. The easiest way to to seed the tomatoes is to cut them in half and scoop out the seeds. Drizzle some olive oil on top. Sprinkle salt and pepper to taste. Add the juice of 2 limes and stir together. Let it sit for a few minutes and then pour it through a strainer to remove any excess liquid.

Green Bean Casserole

This is a little late for Thanksgiving, but trust me it will come in handy for next year. A few years back, I was trying to avoid eating canned items and realized I really didn't like the traditional green bean casserole that would appear each year at Thanksgiving. Don't get me wrong, I like green bean casserole, I was just looking to improve upon a good thing. So I looked up a few recipes and set out to create my own homemade green bean casserole.

What You'll Need:

4 Tablespoons Butter2 Shallots - Diced6 Garlic Cloves - Minced1/2 Pound Portabello Mushrooms - Chopped1/4 Pound Shitake Mushrooms - Chopped1/4 Pound Oyster Mushrooms - Chopped1 Cup Heavy Cream1 Cup Chicken Broth1 Cup Dry White Wine1 Pound Green BeansSalt and PepperFlourFrench Fried Onions Boil water in a large pot. Wash the green beans and cut the ends off. I usually cut the green beans in half to make it easier to serve later. Cook green beans in the boiling water for 4 minutes. Drain the water out and set the …

Tin Roof BBQ

I went in to the archives for this article. Literally. About seven years ago I was the the Houston Barbecue Examiner for Saddly, my page on has gone inactive. Fortunately I saved all of my articles! One of my favorite articles is this one written about local barbecue restaurant Tin Roof Barbecue in Atascocita, TX. 

Owned by a retired Houston Police Officer and his wife, Tin Roof Barbeque in Atascocita, is a great place to spend a lunch break or to treat the entire family for dinner. When the weather is nice, the deck is a great place to sit and smell the smoke from grills.
Run in a house built in 1927, complete with tin roof, the barbeque is accompanied by great Texas charm, making adults and children alike feel like they are home. Ron Webber arrives at the restaurant around 4:00am every morning to get all of his grills going. His wife Nancy makes all of the sides and desserts to pair with the various meat dishes.
The menu includes old barbeque favorites, a…

Greek Pasta Salad with Chicken

Some nights we just don't feel like cooking. Every week, we try to add at least one meal that requires almost no prep. We can just come home and put it together, so we can relax and enjoy the rest of our evening together. This week, we made Greek Pasta Salad.

Here's what you'll need:

Chicken - cooked Olive mixPastaCherry TomatoesCucumber - Quartered and Chopped1 Recipe Greek Salad Dressing

To make this recipe even easier, there is no measuring involved. A box of pasta, however much chicken we have in the fridge, it doesn't matter how much or how little of each ingredient goes in. I'm a bit of an olive junkie, so I do go heavy on the olives. We like to use the olive mix from the store that comes with feta cheese so we don't have to buy an extra ingredient. Mix everything together in a bowl. Add salad dressing to taste. This week we added some avocado to mix it up a little. 

Meatball Sub!

This past weekend, I had to house to myself. This typically allows me to just cook what sounds good in the moment, without having to worry it something that the kids will eat. I decided to take my meatball recipe and my quick tomato sauce recipe, and turn it in to a meatball sub! Be sure to check out the post on Spaghetti and Meatballs to find some ideas for the kiddos!

Here are the recipes!

For the Meatball Sub

One Recipe for Quick Tomato Sauce
One Recipe for Meatballs
Loaf of Italian Bread
Parmesan Cheese

Cut the bread to size and split down the middle. Cut the meatballs in half and line them up inside the bread. Top the meatballs with tomato sauce and Parmesan cheese. Enjoy!

Quick Tomato Sauce

Olive Oil
1/2 onion - diced
4 garlic cloves - minced
1 14.5 oz can diced tomatoes
1 Tbsp sugar
Tsp oregano
Tsp parsley
salt and pepper
spinach (optional)
crushed red pepper flakes (optional)
1/4 Cup red wine (optional)

In a sauce pan, heat olive oil. Saute the onions and garlic with salt and p…

Cheesy Garlic Bread

I've always loved garlic bread. The toasted bread. The butter. The garlic flavor! But the plain garlic bread can get boring, so I wanted to experiment with some flavors and ingredients to see what would make it better. I came up with the idea of adding lemon, Parmesan cheese, and parsley, and all of a sudden garlic bread was on a whole new level! Try serving it with Linguine and Red Clam Sauce!

The Recipe: 3 Tablespoons ButterJuice of Half a Lemon1 Tablespoon Fresh Parsley - Chopped1 Tablespoon Grated Parmesan Cheese3 Garlic Cloves - MincedSalt and PepperItalian or French Bread
Combine the butter, lemon juice, parsley, garlic, Parmesan, and salt and pepper. Slice the Parmesan in to two halves. Spread the mixture evenly on the bread. Try to spread it as thick as possible. Place the bread under a broiler set to low. When the bread is toasted to a light brown, it is ready. The cheese and butter will likely not be melted.  

Linguine and Red Clam Sauce

One of my favorite classic Italian dishes is Linguine and Clams, especially with red sauce. I'll settle with the white or cream sauce, but I definitely prefer the tomato based sauce.

The Recipe:

3 Tablespoons Butter1 Tablespoon Olive Oil1 Shallot -  Diced3 Garlic Cloves - Minced1 Can Whole Clams1 Can Diced Tomatoes1/4 Cup Clam Juice1/4 Dry ChardonnayJuice of 1 Large Lemon1 Package Linguine1/4 Cup Chopped Parsley to GarnishSalt and PepperCrushed Red PepperParmesan Cheese (optional) Sauté the garlic, shallot, crushed red pepper, salt, and pepper in the butter and olive oil. Add in the clams and tomatoes. Stir until heated. Add in the the lemon juice, chardonnay, and clam juice. Cook until the liquid reduces by half. Stir into linguine and garnish with chopped parsley. You can top the pasta with some freshly grated Parmesan cheese as well. Sometimes I like to get fancy and  add some shrimp, scallops, or fresh clams. If you go this route, add them at the very end. They will cook very q…

7 Filling Italian Recipes That Won’t Put a Dent in Your Diet

I've got some Italian ancestry, so it only makes sense that I am drawn to Italian foods. But let's be honest, some of the old Italian recipes are loaded with extras that we don't need in our diets. I've made oven fried chicken before and it turns out great, so I'm going to have to try out the Baked Chicken Parmesan. The Skinny Shrimp Scampi caught my attention too. My version has always had some extra butter, possibly some cream, and definitely some cheese added in. I'll have to try out this healthier option.

7 Filling Italian Recipes That Won’t Put a Dent in Your Diet:

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Italian Bread Dipping Oil

Growing up, one of my favorite parts about going to eat at an Italian restaurant was the oil for dipping the bread in. Sure other restaurants had bread and butter, but there was something about the olive oil with herbs and spices that made those Italian places something to look forward too! As I got older, I decided to try my hand at making my own spice mix to add to the olive oil. Sometimes I'll make a big batch and store it in a jar to add olive oil to later. I don't add salt to mine. I have found that the olive oil does not need any salt added. It can be added as an option.
The Recipe:

1 Teaspoon Pepper1 Teaspoon Onion Powder1 Teaspoon Dried Minced Garlic1 Teaspoon Basil1 Teaspoon Oregano1 Teaspoon Parsley1 Teaspoon Crushed Red Pepper1 Teaspoon Salt (optional)

Combine all ingredients in a bowl. Add a spoonful to a small plate and drizzle enough olive oil to cover. Sometimes I'll add some fresh grated Parmesan to the mix. I found that the best way to make it is to have …

Essential Books for the Food Lover

I am beginning to assemble this page to talk about some essential books for the food lover. These are all books that helped shape who I am as a cook and as a food lover. Marcella Hazan - Essentials of Classic Italian CookingJulia Child - Mastering the Art of French CookingMatt Moore - A Southern Gentleman's KitchenSharon Tyler Hurst and Ron Hurst - Food Lover's CompanionAnthony Bourdain - Kitchen ConfidentialAnthony Bourdain - A Cook's TourAnthony Bourdain - Medium RawJeffery Steingarten - The Man Who Ate EverythingIna Garten - Barefoot in ParisGary Vaynerchuck - 101 Wines Guaranteed to Inspire Delight and Bring Thunder to Your World

Sopa de Lima

Continuing with the idea of fall being soup, stew, and chili season, I wanted to share my recipe for Sopa de Lima. It is a soup full of big flavors, with plenty of spice and saltiness and some tanginess and acidity from the lime juice.
The Recipe: 1 Onion - Diced3 Garlic Cloves - Minced 3 Celery Stalks - Diced3 Carrots - Peeled and Diced1 Yellow Squash - Quartered and Chopped1 Zucchini - Quartered and Chopped 4 Chicken Thighs - Browned, Deboned, and Chopped2 Quarts Chicken Broth4 Tomatoes - Diced Fresh Cilantro - Chopped 1 Teaspoon Mexican Oregano 3 Jalapeños - Seeded and DicedSalt and Pepper Tortilla ChipsQueso Fresco or a Mexican style cheese blend2 Bay Leaves4 limes - Juiced

In a heavy bottom pot, I prefer a porcelain enameled Dutch over for this, heat olive oil over medium heat. Add onion, garlic, celery, and carrots. Cook about 10 minutes or until browned, stirring occasionally. Add in the jalapeños, squash, and zucchini and cook another 5 minutes. Add in the tomatoes, chicken, c…

This one tool will save your favorite cast iron pan | Fox News

I've written in the past about cleaning cast iron skillets. I use course salt to clean mine. I think I am going to have to try this tool out. From the first glance, it looks like it is course enough to help get the really hard cooked on food off, but delicate enough not to rid your pan of the perfect season you've taken years to create. I think I just might have to get one for myself!

This one tool will save your favorite cast iron pan | Fox News:

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Chicken and Crawfish Gumbo

In some parts of the world, it is starting to cool off, as summer gives way to fall. Fall signals the time to dust of the soup, stew, and chili recipes, and start enjoying those comforting, warming, delicious bowls of brothy goodness. One of my favorites is gumbo, in all of its varieties. Gumbo is great to make on a Sunday night to leave in the fridge until Monday night. I make several different gumbos, that all play off of the same base. which is a combination of the Creole and Cajun styles. Today I am sharing a recipe for a Chicken and Crawfish Gumbo. This particular gumbo was one we threw together based off of ingredients we had in the fridge and freezer.
The Recipe:  1 Green Bell Pepper - Diced3 Celery Stalks - Diced1 Onion - Diced2 Garlic Cloves - Minced1 Cup Chopped Okra1 14.5 oz Can Stewed Tomatoes1/2 Rotisserie Chicken - Chopped3 Links Sausage - Sliced1 lb Crawfish Tails1 Stick Butter1/2 Cup Flour2 Quarts Chicken Broth2 Bay Leaves1 Cup Rice - Cooked1 Teaspoon Filé powderSalt a…

6 Healthy Snacks That Are Perfect For Eating at Work

If you're anything like me, you sit at a desk more than half the day. It goes without saying that all of that sitting is not great for us. Here are some healthy snacks you can make to eat throughout the day to keep away from the bag of chips in the vending machine.

6 Healthy Snacks That Are Perfect For Eating at Work:

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Honey Mustard Marinated Pork Tenderloin

I was messing around one day with salad dressing variations and mixed some lemon juice with some Dijon mustard. It was good, but not quite right. It needed something sweet in it. The classic honey mustard combo was what I went for. After the initial salad dressing test, I tried it on a few other things. It makes a good coleslaw. But where I hit gold, was as a pork marinade. The spice of the mustard, the sweet of the honey, and the acid of the lemon compliment the pork perfectly.

The Recipe:

1 Cup Spicy Dijon Mustard2 Tablespoons HoneyJuice of 1 Large Lemon2 Pork Tenderloins1 Large Storage Bag

Perforate the pork with a fork to allow the marinade to get inside the meat. Move the pork to a large storage bag. In a large bowl, mix together the mustard, honey, and lemon juice. I like to use a coarse grain mustard to give it some extra spice, but it depends on who I am cooking for. A milder, smoother mustard will work fine. Just don't use yellow mustard here. Don't worry about strain…

Variations on Vinagerettes

Here lately I've been noticing that some of my clothes aren't fitting like they used to. So it looks like it's time to start eating a little healthier. One of my favorite ways to eat healthy is salads. Salads can get a bad rap for being heavy in calories, but if you pay attention to what you put in them, and on them, it's easy to to keep that calorie count down. Here are a couple of simple and easy to make variations on vinaigrettes. If you've never made a vinaigrette before, don't worry. They are mostly variations of a base recipe. I'll start with the simplest and work through to the more complicated ones. 

Balsamic Vinaigrette 1/4 Cup Balsamic Vinegar2 Tablespoons Brown Sugar 4 Garlic Cloves - MincedSalt and Pepper 3/4 Cup Olive Oil
In a large bowl, combine Balsamic vinegar, brown sugar, garlic, and salt and pepper. Slowly drizzle in the olive oil, whisking constantly. first only drizzle in a little bit at a time. As the oil and vinegar begin to emulsify…

Recipes for a Single Mom - Part 3

This is the last part of a series of recipes I’m sharing that I wrote for a single mom back in college. I met her while working at Starbucks. She was one of our semi-regular customers. She was looking to cook some healthy meals for her kids, but wasn’t sure where to start. So I offered to share a few recipes with her. Some of them were recipes I already had, and some were new ones I wrote for her.

Today, I am sharing a recipe for Arrabiata Sauce, which is a spicy tomato sauce.

The Recipe:

¼ cup olive oil1 onion, diced4 garlic cloves, minced½ bunch fresh parsley, chopped1 28 ounce can tomato puree1 28 ounce can crushed tomatoesfresh basil, choppedfresh oregano, choppedsalt and pepper1 cup red wine1 tablespoon crushed red pepperSpaghetti 

In a sauté pan, heat olive oil over medium heat. Add onions, garlic, and parsley and sauté until the onions turn translucent. Remove to a heavy bottom pot or Dutch oven. Add the remaining ingredients. Under low heat, let simmer covered for 6 to 8 hours,…

Italian Sausage Stuffed Pork Loin

Today I am sharing my recipe for my Italian Sausage Stuffed Pork Loin. This is one of those recipes I created back in college to use on my friends who didn't mind being guinea pigs for food every now and then. Ultimately this recipe was inspired by stuffed pork chops we used to get from Veron's Cajun Meat Market when I was little. I've done this one a few different ways, with a tenderloin, pork chops, or a loin, smoked or baked. It always comes out great!

The Recipe:
3 to 4 lb pork loin2 links Italian sausage, skinned1 bell pepper, seeded and diced1/2 onion, diced2 cloves garlic, mincedSalt and PepperStringPlastic wrap

Butterfly the pork loin and lay it flat on a sturdy surface. Cover the meat with a sheet of plastic wrap to keep the mess to minimum. Starting in the middle and working your way out, use a meat tenderizer to tenderize the meat. You'll want it to be about a 1/2 inch to 3/14 of an inch thick. 

I have a meat tenderizer that I really like that is different t…

Recipes for a Single Mom - Part 2

The second part of a series of recipes I’m sharing that I wrote for a single mom back in college. I met her while working at Starbucks. She was one of our semi-regular customers. She was looking to cook some healthy meals for her kids, but wasn’t sure where to start. So I offered to share a few recipes with her. Some of them were recipes I already had, and some were new ones I wrote for her.

The recipe I'm sharing today is Chicken with Lemon Butter Sauce.

The Recipe:
4 chicken breasts1 cup dry white wine1 cup chicken broth1 cup butter, melted1 large lemon, juiced6 scallions, diced4 garlic cloves, minced8 red potatoes, quartered4 portabella mushrooms, choppedsalt and pepper

In a bowl, combine wine, chicken broth, butter, lemon juice, scallions, and garlic, and whisk together. Arrange the chicken breasts, potatoes, and mushrooms in a 9 x 13 baking dish. Slowly pour in the liquid ingredients. Season with salt and pepper. Cover and bake at 400 degrees for about an hour.

7 Healthy Recipes Using Fresh Bell Peppers

I love bell peppers - stuffed, raw, made into a sauce. They're really versatile. Here are some really great ideas to use bell peppers. I have made something similar to the Pasta with Roasted Red Pepper Tomato Sauce. It goes great with pasta and Italian sausage. Roasted red bell peppers also make a great dipping sauce for fried mozzarella, instead of the classic marinara sauce.

7 Healthy Recipes Using Fresh Bell Peppers:

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Chicken and Rosemary Meatballs with Sautéed Tomatoes and Spinach

I've been thinking about this one for a while, but have only recently gotten around to making it. I wanted to try something different with meatballs besides beef and veal. I haven't tried it yet, but I would imagine this would go great with lamb in place of the chicken. I'm a big fan of the lamb and rosemary flavor profile.

For the Sauce:

2 Garlic Cloves - Minced1 14.5 oz Can Diced Tomatoes1 Bunch of Spinach - Rough ChoppedSalt & PepperPastaOlive Oil
Sauté the garlic in olive oil over medium heat until light brown. Add in salt and pepper and tomatoes. Cook for a few minutes until the sauce reduces. Stir in the chopped spinach. Cook until the spinach is wilted, stirring occasionally. 

For the Meatballs:
1 lb Ground Chicken1/2 Cup Grated Parmesan1/2 Cup Italian Breadcrumbs1/2 Tablespoon Fresh Rosemary - Chopped1 Teaspoon Water1 EggSalt & Pepper
Combine all ingredients in a bowl. This best done by hand. Roll the mixture in to balls a little bigger than a golf ball. If t…

Recipes for a Single Mom - Part 1

Back in college I worked at Starbucks. One of our semi-regular customers was a single mom looking to cook some healthy meals for her kids. She really had no idea where to start, so I offered to share a few recipes with her. Some of them were recipes I already had, and some were new ones I wrote for her. I'll be doing a series on these recipes in the next few weeks.

The first recipe I gave her was for my Chicken Florentine. You can find that recipe here.

The second recipe I gave her was for Lemon Chicken with Red Wine Tomato Sauce.

The Recipe:
2 chicken breasts2 large lemons, juiced1 tablespoon olive oil, plus a ½ teaspoon1 garlic clove, minced4 roma tomatoes, diced1 small portabella mushroom, diced1 bushel fresh basil, chopped1 teaspoon crushed red pepper1 cup red winesalt and pepperrigatoni Marinate the chicken in the lemon juice with salt and pepper for about thirty minutes. Remove the chicken from the lemon juice and lightly brown in a sauté pan in a ½ teaspoon of olive oil.


Avocado Chile Burger with Crispy Onion Straws

This recipe goes back to my days as the Houston Barbecue Examiner. In honor of Hatch Green Chile Month we used hatch green chiles instead of the serranos and jalapenos. I'll post both recipes below.

The Original Recipe:

2 pounds ground beef 3 serrano peppers, seeded and minced 3 jalapeño peppers, seeded and minced2 garlic cloves, minced 1 teaspoon ancho chile powder (optional)salt and pepper to taste1 avocado, pitted and sliced1 onion, halved and sliced½ cup flour½ cup breadcrumbs1 tablespoon cornstarchsalt and pepper1 egg½ cup milk peanut oil
Combine ground beef with peppers, garlic, salt and pepper and divide into four equal patties. For a more southwestern flavor, add 1 teaspoon of ancho chile powder. The secret to a good, juicy burger is to get a good sear, so make sure the grill is hot. To reach desired doneness without burning, it may be necessary to move the patties away from the heat after both sides have been seared.

In one bowl, combine flour, salt, and pepper. In a seco…

Guinness Beer Batter

Over the weekend we had a fish fry with some of the fish I caught in Hackberry. Some friends came over and helped us eat all the food. We kept it pretty simple. Just fish and some fries. I like to use a doubled up brown paper bag to shake the fish in the seasoning. Everything turned out great, and I have been able to enjoy some leftover fish for lunch a few days this week. There is even talk of using some of the extra fish for tacos later on this week. The picture below is from this weekend, which makes me wish I was better aboutt taking pictures back in school.

I was looking through old recipes and came across a Guinness beer batter I had for one our of big fish fries back in college. I remember it turning out really well and really need to try it again. One thing I remember is that it has a tendency to stick to the basket. We got around that by dropping the basket in the oil first, and then dropping each piece of fish in the oil individually. The recipe itself was inspired by the fi…

M&M Cookies

It's been raining quite a bit here the last few days, so the boys haven't been able to play outside. It seems that they live for the outdoors, so they've been handling it pretty well. Last night I decided to do something special for them and bake some cookies. They even got try some of the batter! I was looking for chocolate chips in the pantry, but I ended up having to settle for M&Ms. This recipe is adapted from my Anyone Can Cook book. It makes about 12 cookies.

The Recipe:
1/4 cup butter - softened
1/2 cup brown sugar
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1 1/4 cup flour
1 cup m&ms

Mix together the butter, brown sugar, sugar, salt, and baking soda with a hand mixer or stand mixer until combined. Mix in the egg and vanilla until combined. Slowly mix in the flour until combined. Stir in the m&ms. Bake at 375 degrees Fahrenheit for 8 - 10 minutes.

Quick and Easy Way to Dice an Onion - 4 Easy Steps

I can't point fingers because I used to be in the same boat, but I see people all the time who struggle to dice an onion. I watch them want to peel the onion, cut in half, cut it in to strips, and then try to dice each strip. That's too many steps, takes way too long, and is really just too complicated.

I like to start by cutting off the ends of the onion. Then I cut it in half, perpendicular to the cuts I made on each end. At this point it should peel pretty easily. The onion skin should come off fairly easily. Now place it fat side down. This is the side that was once the middle of the of the onion. The  two ends of the onion should be on either side. Now cut the onion into strips about 1/4 wide, without cutting all the way to the other side. This will help hold the onion together for the next step. Now rotate the onion 90 degrees. Cut through all the strips you just cut. The knife will be cutting perpendicular to the strips you cut in the previous step. You will still have…

Paper Co Coffee - My Old Stomping Grounds

Yesterday I had the privilege of making the trip over to Paper Co Coffee, my old stomping grounds. Well, sort of. I used to work there some years back, sort of. When I worked there it was called Taft Street Coffee.

Paper Co Coffee is located inside of a church in Houston called Ecclesia. For many years their home was at 2115 Taft Street. I worked in the coffee shop and music venue for a few years back in the early 2000's. Now located in the First Ward, all proceeds go towards assisting the homeless get a meal or simply a place to belong.

I arrived at 1100 Elder and walked around the building to try to take it all in and then went inside to get my fill. I grabbed a latte and walked the halls of the new building looking at the art on the walls, which I was glad to see as a carryover from the old space.

The coffee beans are roasted in house, which is a huge plus. My latte was full flavored and really didn't require any sugar or flavoring to be the perfect cup of coffee, just wh…

Father and Son Fishing Trip

Last weekend my dad treated us to a fishing trip. When my brother and I were little and we had a little free time, we would head down to Galveston, TX every weekend we could and wade in the waters of Galveston Bay and fish until we ran out of shrimp, while munching on cold fried chicken to keep us going. We'd even charter a boat maybe once a year.
This trip was a little bit more sophisticated than the trips of our youth. We made the trip over south Louisiana to the town of Hackberry, which sits right on Lake Calcasieu. Hackberry Rod and Gun gets you setup and treats you right. Dinner is at 7:00 and the wake up call is at 4:30. Coffee and breakfast are ready and waiting for you.
In the morning we met our guide and loaded up the boat. Our guide, Jimmy, took us out first to catch our bait. Armed with mullet and pogey, we spent the day chasing red fish and speckled trout. We caught a few flounder too. We didn't catch our limit, but we were happy with the 27 fish we caught. Jimmy …