The Edge of Paradise

As the oil monster continues to toil through the depths of the Gulf of Mexico I take snapshots along my route.

As the oil monster continues to toil through the depths of the Gulf of Mexico I take snapshots along my route.

I love this time of year with the weather dipping cooler and the opening of Stone Crab season. Those highly anticipated, succulent claws brought to shore fresh daily from the waters, soon will be dripping in real melted butter or scampi sauce made with pressed garlic and a little white wine quickly consumed by visitors and locals alike.