I don't have any Easter music: Pandora's

On Sunday evening we pulled into Grayton Beach. We went to the State Park office and got the key to our cabin and directions to the cabin area, located about a mile from the rest of the park.

After we got the car unloaded, we took a quick look at the beach. It was beautiful.

We took some pictures and then headed out to check out the area a little more.We drove through Water Color and Seaside

and started amassing mental notes of places to visit, then we turned left on County Rd. 395 and found the Publix and the most beautiful fire station I have ever seen.

I was getting tired and I'm sure Bylinda was too, so we began to look for a place to have dinner. We found Pandora's.Located at Grayton Crossing (corner of 30-A and County Road 283),

Pandora's is a steakhouse. There is an attached open-air bar but we were for air conditioning and dinner. We were seated in a large, round room with a tree trunk in the ceiling.

We took a quick look through the menu and were both very happy to discover a Sunday night Prime Rib special. We ordered a bottle of wine and started with some burgundy mushrooms as an appetizer.The mushrooms were fantastic, cooked in burgundy and very rich beef broth. They were piping hot and delicious. They came to the table with hot, fresh bread and were followed quickly by French onion soup.I am a big fan of French onion soup and I was a little let down. I used to (perhaps still do) work at Outback and I think they do a great job with their French onion soup. They crouton fits over the bowl, the soup id fantastic and it comes smothered with cheese. None of this was the case at Pandora's. The soup was very sweet, the crouton was little and the cheese barely covered the crouton much less the bowl. I would not go so far as to say that the soup was terrible but it wasn't very good. Compared to the rest of the meal, the soup was a disappointment. We followed the soup with a nice salad and then the main event arrived.We had not questioned our server about the portion size for the Prime Rib. It was the Sunday special and, at $14.95, well below the price points of the rest of the entrees. With that in mind, I think that we both expected a six or eight ounce cut of beef. What we got was at least twelve ounces, if not a full pound. The meat was a beautiful pink and was juicy and tender. When combined with a large baked potato, neither of us had any illusions about cleaning our plate and any thought of dessert quickly vanished as well. We enjoyed what we wanted and happily had the rest boxed up. As the potato toppings came on the side, we took those too which furnished us with some supplies for the kitchen in our cabin.

On our way home we stopped at Publix for some supplies and decided that the way to use the rest of the Prime Rib would be in breakfast burritos. We made those on Monday, Tuesday and Wednesday we had a potato and egg burrito and they were almost as good as the dinner.