We are in Jacksonville, Florida. Our Goddaughter and her husband took us out to a Lebonese restaurant for dinner. I had some sort of salad that was wonderful. Also had appetizers that were so good. They are vegan so I had what Leslie had and really enjoyed it. Mike had something with lamb and said it was delicious. Leslie and Tom go to this restaurant quite often. We declined dessert and sat talking for a little while longer. The owner sent us over complimentary dessert and it was sooo good. The owner was the one who seated us and came over several times to be sure everything was to our satisfaction. Maybe we will go there for dinner again tomorrow night and we will pick up the check.

Met DS for lunch at Cajun Steamer. Never been there, but son loves their food. Packed! He and I had each a bowl of gumbo ya ya! Excellent! Rice served in a separate bowl if you want to add it to the gumbo. I didn't, son did. E-X-C-E-L-L-E-N-T!!!!!!!

ok I will post it here and will also do it as todays recipe. Tomato gravy and roast 1 beef roast or round steak or similar piece of beef (I buy what is on sale) 1 chopped onion 1 chopped bell pepper 1 can diced tomato (I like the garlic and onion type) 2 or 3 chopped cloves of garlic 1 can cream of onion soup or cream of mushroom cajun seasoning, I use Tony's yellow mustard olive oil On your meat put about a tablespoon of yellow mustard and spread it on all over the meat, sprinkle it with your cajun seasoning or what ever seasoning you are using. Heat about 3 TBS of olive oil in your pot (dutch oven type) and put your meat in, sear it well on both sides to brown it some. Add your chopped onion, bell pepper and garlic, stir that around and let it start to wilt. Add your diced tomato and soup and one tomato can of water. I add a little more seasoning to that too and a little garlic salt. Stir it up to mix the ingredients. IF I have it I usually add about a teaspoon of kitchen bouquet. Kitchen Bouquet Turn the heat to about medium and let it get to a nice boil, let it cook that way for about 30 mins, then turn it down to a slow simmer and cover, cook it about an hour or so depending on how thick your meat is, I cook mine till the meat is falling apart when I stick the fork in it. If you like your gravy thick (I do) right before serving I will add 1TBS of corn starch to about a half a cup of water mix well then add to the pot and stir well, turn the heat up to a boil to help it thicken. Have a pot of cooked rice ready to go with this. Serve each plate individually put the rice on the plate then pour on a ladle of gravy and cut your meat in to servings.

OMG, Jinx, that’s exactly what I told DH I wanted for our birthday dinner this Saturday night! Seriously 😂! Our birthdays are just 4 days apart (4th & 8th) and so, with no indoor dining here still and him pushing no meats, I told him last night that I wanted all of those- lobster tail, crab legs and (my favorite) Creamy Orange Jalapeño Scallops- for our celebratory dinner. DH laughed, but I’m getting at least two! Come on over and you can eat and celebrate with us!