October 17, 2014. Pontoon ride on Lake Kentucky

CAMPGROUND: Second night at Piney Campground 

LOCATION: Land Between the Lakes, on Western Kentucky / Tennessee border

WEATHER:  Fabulous! Sunny. High around 75

It is so nce here that we decided to stay an extra night if our site is available.  We biked to the office, and were able to make the arrangements.  This means that we will be moving to a new campground on Sunday rather than Saturday, which will be much easier.  We found out that this week is a school fall break, so there are lots of families camping; on Sunday everyone will be going back home.

The weather forecast was superb for the day, so we decided to find a pontoon to rent.  The campground folks referred  us to a marina on the other side of the lake.  We called.  Yes!  They have a boat available, and (hurrah!), it isn't too expensive.

We found the marina and had lunch in their cafe.  George ordered their special....frog legs.  It was huge:  3 sets of fried frog legs, 2 big hush puppies, bowl of white beans, bowl of cole slaw, onion rings and broasted potatoes.  

The potatoes were delivered after the photo...served right from the broaster.  George asked for a beer to complement this feast,  but no......this is a dry county.  Welcome to the South!

We had a brief lesson about driving the pontoon, then off we went.

It was a perfect day to be on the water.  We went up and down the lake, and in to small coves for about 4 hours.  I enjoy looking at the lake-front mansions.

We made it back safe and sound.  Not much boat traffic. Just a few. Fishermen and a few yachts. 

Back at the campground, George made a fire for ambiance.  I deboned the leftover chicken thighs we had grilled last night.  I made broth, froze some meat, and refrigerated other meat for an upcoming dinner.  All while watching the sun set over the lake.

DINNER:  Panzanella, an Italian bread salad.  Quite easy and tasty:  Combine toasted French bread cubes, chopped tomatoes, torn basil leaves, diced red onion, olive oil, red wine vinegar, capers, salt and pepper.  It is a summer dish, and we were celebrating what might be the last summer-like evening we will have for awhile.