Beautiful evening tonight, Hal and I wandered down the docks to view the sunset with a fine glass of wine. The air was warm while the breeze was cool. I took a million photos of clouds that look like they'd be perfect backdrops for those celestial infant photos new mom's are drawn to purchase. A few turned out slightly more vivid as the sun sank lower, more sunset while listening to Beethoven rather than Brahms, if you know what I mean!



Of course, anytime the sun approaches the horizon here a chorus of conchs begins, A-Dock is echoed by C-Dock, boats on moorings join in. Some folks pull out air horns (cheaters!) or even flutes (who is that, anyway???).



Others jump in boats for a little cocktail cruising. This particular lady is just back from the sandbox and her kitty won't hardly leave her side. Have you ever seen another cat that would eagerly jump into a dinghy for a ride?



Finally, a recipe I don't want to forget as it is soooo good! Today is St. Isidore's Feast Day. This Spanish farmer inspired a grilled vegetable with picada dish tonight. I doubled the picada and breaded some orange roughy for the grill as well.



On the grill:
Bell peppers
Japanese eggplants trimmed, cut lengthwise into 3 slices
Green or yellow zucchini trimmed, cut lengthwise into slices
Olive oil (for grilling)

For the dish:
6 Tbsp olive oil, divided
2 garlic cloves, finely chopped
1/2 tsp dried crushed red pepper
1/2 cup panko breadcrumbs
2 Tbsp wine vinegar (which I couldn't find so left out)
1/4 cup chopped fresh parsley
2 Tbsp chopped fresh oregano (left out, too $$$, a whole plant was cheaper than a package)

Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and crushed red pepper; stir until fragrant, about 30 seconds. Add breadcrumbs; stir until golden, about 3 minutes. Season breadcrumb picada to taste with salt.

Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt. (or dump oil over parsley and call it finito)

Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs.

Deliziosa!