Carmen was home over the holiday weekend. She had a doctor’s appointment on Tuesday, that led to me being off of work. So we ended up at Emeril’s Coastal Italian in Destin for lunch.
We shared the coastal board (a daily special that varies) which had olives, marinated blue crab claws, and artichokes and crab. It was yummy, and a perfect size since we decided to have dessert!
They have changed up the plating, which gave us much more of a serving of the Olive Oil Cake – okay! It used to be served in the (picture in the link) cups but this is a huge slice and is AMAZING! I have added Emeril’s recipe in the link —if you have the gumption to make it. I think I might try to one of these days. But to have the entire cake at my disposal might not be a good thing. We ended up taking half of it home even after sharing it.
Although the food was wonderful, time with Carmen was better. Always good to have her home.
Blessings!
Cut carrots into strips. Mix together all of the other ingredients in a bowl. Add the mixture to the carrots.
Toss gently to coat evenly.
Spread evenly on a baking sheet. Preheat the oven to 400 degrees, bake for about 15 minutes, then turn, baking for another 10-15 minutes or until crispy.
My plate with the shredded BBQ Chicken.
mommajerryanns.com 