This week we were excited to hear that Lazy Croc would be opening for one day only on Sunday, and we made plans to go for lunch. Was there ever any doubt? We were planning to arrive right at the opening time (11:00 am), but Barry decided to take a bird-watching walk and didn't get back until around 11:20. He had walked back past the Croc, and said that the golf carts were lined up on the road, and a couple of items had already sold out (ribs and pulled chicken).
We made tracks to walk over there since we wanted to get the "take and bake" pizzas for lunch, and once we got there, we also decided to splurge and bring home a smoked chicken pot pie for dinner. Might as well take advantage since we have no idea how often they will decide to open up again, if ever, so this might be our only chance to try these special treats. So, we selfishly gathered up our "to go" grub and headed home, after a brief chat with Surendra and Carolyn, who were just leaving after eating barbeque.
Golf carts neatly parked at the Lazy Croc
I'm pouting since this is just a one-day opening...
On today's limited menu, they were already out of ribs and pulled chicken when we got there, but that was okay...
We wanted to try these take & bake specials!
"Just give us one of each, please!"
Barry with our "loot"
We baked the pizzas for lunch, and they were absolutely delicious. We split each one in half so we could each sample both varieties. There was a veggie pizza with thinly sliced tomatoes, cucumbers (yes, cukes!), green pepper, feta, and olive oil; and a blackened chicken pizza with sundried tomatoes, pesto, and mozzarella. Both were absolutely delicious, and I'd be hard-pressed to pick a favorite. (Cherie, if you ever decide to open up on a more regular basis, PLEASE consider adding these pizzas to the menu! They were as good as any I've ever had from "gourmet" pizza parlors. Seriously.)
After baking...the aroma was irresistable
The chicken pot pie came frozen in a nice little meatloaf pan. We partially thawed it during the day and stuck it in the oven for about an hour and fifteen minutes before dinner. It was scrumptious. Serious comfort food, just like Mom...er, Swanson, used to make. Only much, much better! And it was huge so will make a second dinner for us.
To accompany our feast, I made my first-ever homemade Michelada. I used the juice of a nice, fat lime, a few dashes of each of worcestershire sauce, Belize Season-All, and Marie Sharp's, and a generous grind of pepper. I didn't salt the glass rim because I'm not a big salt eater. Crushed ice, pour a Belikin over, and stir. It was good; quite refreshing and authentic! And it lasts a lot longer than beer alone, for some reason. I'll be making these again.