After the doctor visit this afternoon, Buck and I delivered our 2008 tax package to our good friend and accountant, Bill Bass, intrepid globe-trotting volunteer at archeological dig sites and vintage Ford Thunderbird collector, altogether an amazing fellow.
Next, we traveled a few more blocks to Joe Patti’s Seafood and found a beautiful wild grouper fillet and a pint of well-picked jumbo lump crab meat.
At home, I dusted the grouper with Montreal Steak seasoning and then slathered it with a mix of pesto, Dijon mustard and a smidge of mayonaise. After 10 minutes under the broiler, it was ready to go. While it cooked, I sauteed some fresh baby spinach with a tablespoon of pine nuts in a little olive oil, and warmed the crabmeat.
This dinner and a glass of crisp Georgia White was a whole lot better than a dose of Mule Kick!