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Sunday, August 17, 2008

2008 Family Beach Trip

This was our 2nd time going to the family beach trip. This year there were about 20 of us. We arrived at the beach Monday evening. Both kids did great in the car ride over there.

We did the typical beach stuff...went down on the sand and played, went out for fish and chips, shopped, hung out at the hotel pool/jacoozi, etc. I actually don't remember what we did on which day. So here's the totally abridged version:

Here's our fish and chips experience:

Here's our "walking on the pier" experience. Jeremiah didn't want me to take his picture (kinda moody) but I had to sneek in a couple. He's so cute in his big boy hat.

He wanted me to take a picture of the surfer walking below us. Being a good mommy, I took it. That's why I have a picture of a surfer's butt.
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See, I told you Jeremiah was kinda moody...

And here's Beka.

She did pretty good at the beach. But for a few moments this was what we dealt with...

After all, she is a baby.

Thursday we went to the SLO street fair. She slept the whole time: 6pm-3:30am. Then, of course, she was in awake and ready to start her day. So I put her in the front pack and off we walked around the hotel for a while.
She eventually went back to sleep after a couple of hours. And I got a nap later that day.

We came home Saturday afternoon. It was a great break away from the heat and the normal things of life. Can't wait to do it again next year. Although there are rumors that next year the family is going to camp. Pray for me...I hate to camp.


Here's a terrific recipe for ratatouille. There was a chef at my abundant harvest pick-up ( making this to show the people a good way to use the eggplant in their box. I served it over rice. Mmmm good. Of course I modified the recipe slightly. It wouldn't be me if I didn't.

Serves 6 with 1 Weight Watcher point per serving.

1 Tbsp olive oil
2 cloves garlic, minced
1 large onion, sliced
3 medium zucchini, sliced
1 small peeled eggplant, cubed
1 large bell pepper, sliced into strips
1 - 15.5 oz can diced tomatoes with juice

1 tsp dried basil
1 tsp dried parsley
I forgot to add the basil and parsley and it was still good. You could add fresh basil and parsley but be sure to add a tablespoon of each.

1 Tbsp capers (Optional) I didn't have extra capers to spare so I left them out.

1 tsp salt
pepper to taste

Heat oil in large skillet and add garlic and onion. Saute until onions are transparent. add zucchini, eggplant, and bell pepper to skillet. Cover and cook on low for 20 minutes. Add the canned tomatoes, basil, parsley and capers and simmer, uncovered, for about 10 minutes until mixture gets thick. Add salt and pepper to taste.