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                 Gilbert Lodge Blog
         The life and times of Mark and Paula Persons
Wednesday, March 19, 2014:  Chef Paul was busy in the galley preparing her special Shrimp Scampi for dinner that night.
She started with fresh shrimp.  It was put on butter, minced garlic, parsley, garlic salt, fresh lemon juice, and a dash of cayenne.
 
It all changed color under a broiler.  Great smelling too!
 
Paula's dinner salads are delightful with shredded parmesan cheese on top.
 
Dinner was served with soda bread and real butter.
 
Who could pass up New York vanilla ice cream with chocolate sauce for dessert?
 
Quote of the day:  No one goes hungry around Gilbert Lodge.   Mark    < Back to previous story Ahead to next story >

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page last edited 03/24/2014