Category Archives: Uncategorized

More than 12,000 people attended Loggerhead Marinelife Center’s largest annual event which celebrates and appreciates ocean conservation and sea turtles. Artwork and activities to entertain and educate were on the agenda. The festival features a local art contest, a rock … Continue reading →

In Cajun cooking, étouffée means “to smother in its own juices.” Here is an authentic version of spicy shrimp étouffée by the New Orleans food maven Poppy Tooker. Ingredients: 8 Tbs. (1 stick) unsalted butter, cut into pieces 1 bunch … Continue reading →

It is the big 5-0 for Vail. Founded on dreams and the spirit of adventure, Vail’s history is a colorful one. From its opening in 1962, Vail’s history reflects the pioneering spirit, the heroes of the 10th Mountain Division, the … Continue reading →

Fresh Pompano (Jupiter, FL) Baked with fresh lemon slices, juice and zest, sea salt, 1/3 cup white cooking wine, 1/4 cup water, one tsp butter and one tsp olive oil at 375 for 18 minutes–simply delicious.

The Beauty and Power of the Sea (Juno Pier, March 12, 2013)

Beautiful sets at dusk on March 12, 2013 at Juno Pier. Check out more photographs at http://www.surftopreserve.org ,

Friday, March 8, 2013–Rick’s Birthday Celebration at the Funky Biscuit (Boca Raton, FL)–Featuring Crazy Fingers. Unlimited Devotion and Reflections. The Funky Biscuit’s tag line–a beat or bass line that rocks the membranes of your brain, brings about a feeling of … Continue reading →

Juno Pier (Friday, March 1, 2013)–Check out more surfing photographs at http://www.surftopreserve.org

This recipe calls for making a lobster stock with the shells of the lobster after the meat has been removed. The stock is then reduced with cream to make a rich sauce, which should be thick enough to coat the … Continue reading →

Best Ever Butter Cookies 1 cup Land O Lakes® Butter, softened 1 cup sugar 1 Land O Lakes® All-Natural Egg 2 tablespoons orange juice 1 tablespoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking powder Frosting 3 cups powdered … Continue reading →