Tonight, I grilled shrimp and scallops (from our Wanchese guy) as well as a ribeye and fresh corn on the cob. Mrs. BTG pan seared a couple of flounder filets in butter and old bay, and also fixed a loaf of we surrender bread, with garlic butter. I had a bottle of Dark Horse pinot grigio that needed my attention with this meal, so I opened that. Here's everything but the fish
And before anyone comments on the Parker's style plates, lol, when our kids were little (there were 6 of them) we went to United Restaurant Supply and bought divided plates and bowls from the same hard plastic surface material. They didn't want their food to "touch" each other....
We're still using them today, and our kids range in age from 37 - 24. The one that has blessed us with grandkids so far has done the same thing since his two kids got here. Made sense to me then, apparently it still does today, at least to my son and his wife.
Wish some of my investments had fared that well over that time span.