The St Croix Open

Just back from the exceptional Lake St Croix in NW Wisconsin - headwaters of the Brule and the St Croix Rivers.
Exceptional eating was involved as well. Pizzas and Porterhouses off the grill, a cuban style paella w/ black beans and rice, onions, bell and jalapeno peppers, grape tomatoes cut in half ( sweet and luscious), cilantro, plenty of garlic, and lime juice( v-8 juice, too) - w/ largemouth bass, a crappie, and a walleye poached in the bouillabaisse like liquid. We served the rice on the side, so it wasn't really a paella.

I picked a quart of wild blueberries up there too, and today made a galette( a rustic free form tart - a lazy cook's fast pie) which was sweet and tart w/ lime juice and sugar and cinnamon. It's almost gone and it's just me.

Sink your putts.