Thanks to the lovely SDMom I found myself with free tickets to the US Sand Sculpting Challenge and 3 Dimensional Art Expo.
This was such a cool and unique experience. Tons of sand was brought in, and artists spent days shaping it into extravagant and beautiful shapes.
Thatkid enjoyed watching the sculptors at work. I think it gave him ideas for our next beach day.
But we spent most of the time running around and checking out the finished works.
One of his favorites was the pirate treasure.
One of my favorites was "The Scream", which featured what appeared to be a wave, screaming at a woman, blown back by the power.
This one was a window, through which smaller portions of the sculpture could be seen.
Optical illusions, or trompe de oeil were featured in a number of the pieces.
This was one of Thatboy's favorites.
Thatbaby wasn't very entertained by walking around and looking at sand sculptures. Which is fair, he's just a little guy. Luckily they had other things to keep the kids entertained. Like a giant sand pile with buckets and pails.
Thatbaby decided to try and turn himself into a sand sculpture.
And Thatkid? Well he suckered us into a different kind of activity. First, we loaded him into a plastic bubble,
Then pushed him into a pool of water. Actually, most kids got pushed in. Mine was so excited he ran himself in, sans pushing.
Some combinations just go with each other - like SAND sculptures in SANDiego. Or peanut butter and jelly. Or mozzarella, basil, and tomato. Which is what I decided to use to create a really basic, delicious dinner. (I thought of a sand-wich, but that seemed a little too on the nose, plus no one likes to eat sand....except Thatkid.) The twice baked potato is a family classic for me. Thatdad used to make them every New Year's Eve. His were filled with cheddar and mushrooms. Frankly, I like my Italian version better!
Twice Baked Potatoes with Mozzarella, Basil, & Sun-Dried Tomatoes
4 russet potatoes
8 garlic cloves
2 Tbsp olive oil
1 cup basil leaves, chiffonade
4oz sun-dried tomatoes
1 1/2 cups buffalo mozzarella, diced
- Preheat the oven to 350. Bake the potatoes for about an hour, until tender.
- Place the garlic cloves in a baking pan, pour the oil over and roast in the oven for 25-30 minutes while the potatoes are cooking.
- Mash the garlic and add the basil, mozzarella, and tomatoes.
- Season with salt and pepper.
- Make an incision in the center of each potato and open it up. Fill with the cheese and tomato mixture. Return to the oven and bake another 8-10 minutes.