Day 15 on Captiva

Today was another cool morning.  We made a trip to the Farmer's Market for fresh produce and seafood. After our shopping trip,  I made brunch of leftover steak served with poached eggs on toasted English muffins and fresh orange juice.

 It warmed up enough to spend the afternoon on the beach.  Not as many birds on the beach this year.

For dinner, we began with an appetizer of   Caprese salad made with a tomato from our landlord's garden (he gave it to us--we did not steal it).

 

Heirloom Tomato Garden

 Al grilled jumbo shrimp seasoned with oil, salt, pepper, and lemon juice.  He also roasted a red pepper on the grill.  I prepared fried corn with chopped  red pepper and onion and made arugula salad with vinaigrette dressing.  Served with hot rolls and wine. Great dinner!