Beachin’ ItJump to Recipe
Last week Betsy and I (and T) made our annual pilgrimage to the beach to hang out with her family and relax.
It turns out relaxing isn’t quite as easy when you have a six month old kiddo who:
- Will not sit still… no matter what.
- Is eating everything. Specifically: sand.
- Has his parents’ bone-white skin and will sunburn with the slightest exposure to the actual sun.
But, it was still mostly relaxing and T travelled great. We caught up on sleep, I read an actual novel for the first time in months (The Water Knife – Scary in a supposed-to-be-apocalyptic-but-is-actually-happening way), and I got to build my annual big sand castle.
Plus, we ate seafood everyday which is always a focus for us since we live in a landlocked state!
Here’s some fun ideas to use all the fresh produce coming your way these days.
Watermelon Wedge with Toppers – I love a good slice of watermelon this time of year, but I’ve never thought to use it as a base for a salad. This is a simple way to jazz up a thick slice of watermelon into something special. (@ Joy the Baker)
Have a great August weekend everybody!