Wednesday, January 05, 2011

Destin - Part III

Some more highlights of the trip...

Christmas eve we had a fantastic dinner at McGuire's Irish Pub. This is a must-do if you're in Destin or Pensacola. The food is fantastic. Over the years, people have signed and attached one dollar bills to just about every surface possible, supposedly well over $500,000 in this location. We went a second time for lunch to sample their 3/4 pound hamburger. This picture is of hundreds of one dollar bills suspended from the ceiling.






Christmas day we were very limited in choices of restaurants. Fortunately, Cuvee Bistro in Sandestin was open for brunch. Pictured is "Seared Foie Gras with Asian Pears, Figs and White Truffle Honey served on a Grilled Tuscan Bread. Fancy, huh? I'll be posting a review of the restaurant soon.










Not everything was perfect this trip... Parker has had recurring problems with his eyes, usually scratched corneas with seem to be most often caused by his dew claws. I'm at a loss as to why a breeder would not remove dew claws. Apparently, it is just not practical to do so when they are grown. Anyway, we paid a visit to Banfield Pet Hospital at Petsmart in Destin. Here he is with some new friends, which he seems to make wherever he goes. He is a kid magnet. We have him scheduled to go to LSU Veterinary School which has an opthamology department. It seems the problem is with his inner eye lids which are ulcerated and causing the irritation and scratching.





One parting shot in Sandestin at Fleming's Steakhouse. This is a Ciroc Lemon Basil Martini which was an amazing beginning to the best meal of the trip. It just got more aromatic and flavorful with each sip. The other outstanding treat that evening was the special, a Lobster Bisque that was pure heaven. Now I just have to figure out a low fat version. We've been to Fleming's in Baton Rouge when they first opened. Now I'm convinced we need to make a point of going back.

Now it's back to lots of cardio and our "normal" diet which is fairly low fat and low carb. I'm playing with recipes and will try to post some of my successes and thoughts.


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