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Gilbert Lodge   Since 2004

                 Gilbert Lodge Blog
         The life and times of Mark and Paula Persons

May 28, 2010:  Chef Paula started dinner with a romaine lettuce salad mixed with tomato and cucumber.  It was excellent when topped with Marie's Red Wine Vinaigrette dressing containing extra virgin olive oil. 

Dinner service was on the Promenade Deck at Gilbert Lodge on this pleasant 78 degree day.      

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Paula then prepared a T-bone steak on the grille.     

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On the table, it tasted as good as it looked.  The potatoes had fresh parsley from the garden at Gilbert Lodge.  Mark added some broccoli to further improve the experience. 

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Dessert was chocolate fudge that Mark and Paula picked up on their trip to Mackinac Island recently.    

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This is the beginning of Memorial Day Weekend.  Time to honor those who fought and died for the freedom we enjoy in America.  

Let our flag shine as a beacon to the world.   

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