The Pirates are some of our favorite friends. They always know about fun events going on - and they're always sure to include us in the fun.
Like last month when Mrs. Pirate sent us information about a night of movies under the stars. At the time the movies hadn't been decided, but we love watching movies outside, so we were in.
And the location couldn't be beat - with the ocean directly behind the screen, we could watch the sunset before the screen lit up.
And when the lineup came out, showing that all the movies would be surf films, Thatboy was even happier.
I turned to Mr. Pirate at one point in the evening and asked if he knew all along they'd be showing surfing movies. He grinned at me sheepishly. Mr. Pirate is one of Thatboy's weekend surf buddies.
When everyone showed up, each couple pulled a bottle of wine out of their picnic bags. Great minds think alike.
Thatbaby had his first taste of popcorn. He was as big a fan as his mother. He fell asleep in my arms as we sat under the stars watching the movies.
That night we ate our dinner from some local favorite food trucks that were at the event. But if you're looking for fabulous picnic food, this is my new favorite salad. With great sources of protein in the chickpeas and edamame, we ate it as a main course, but it could work as a side too. It keeps wonderfully, which makes it great for transporting and eating outside on a blanket as the last of the long summer nights are upon us.
Edamame and Chickpea Slaw (From Clean Eating Magazine as seen on Clean Eating Machines)
1 1/2 cups fresh chickpeas
Olive oil cooking spray
1/4 tsp sea salt
4 tsp olive oil, divided
1 bag of broccoli slaw
1 cup shelled edamame beans
3/4 cup green or red bell pepper, julienned
4 green onions, chopped
2/3 cup apple cider vinegar
2 Tbsp honey
2 cloves garlic, minced
1/2 tsp caraway seeds
1/2 tsp ground black pepper
1. Preheat oven to 450 and place chickpeas on a baking sheet that has been sprayed with cooking spray. Drizzle with two teaspoons of the oil and sprinkle with sea salt. Roast for 30 minutes, shaking the pan occasionally. Remove from the oven to cool.
2. Combine broccoli slaw, edamame, bell pepper, and onion in a large bowl and set aside.
3. In a medium bowl, whisk together the vinegar, honey, garlic, caraway seeds, pepper, and remaining two teaspoons of oil. Pour dressing over salad and mix gently. Chill for at least 30 minutes. Before serving, top with roasted chickpeas.