A Petite Ribeye with a side of roasted yellow corn and a Caprese salad with a spear of pickled Okra
After a week on the Texas coast eating fried and You-Peel’m shrimp, I decided to grill a piece of beef and roast some corn on the cobb. The salad is a Caprece with a spear of pickled okra. Umm; it is good to be home.