Beach Fourth: Summer Chili

Do you ever have an image in your head of how you'd like something to be in an ideal situation?  I think most of us do.  I know I imagined being a new mother as lying in bed with my husband while our adorable baby cooed at us.  Which is not how things actually go.

But sometimes. Sometimes those romantic visions actually do materialize.  Which is what happened with our Fourth of July.

My ideal Fourth of July involved having a hotel that overlooked the fireworks so we didn't have to camp out somewhere all day, or even deal with parking and traffic.   We tossed around a couple of ideas - traveling across the country, staying in town, but eventually ended up deciding on heading north to Dana Point.

We headed up a day early and checked into our room.  

The key part of the room?  The reason behind our stay?  Our front "porch"  looking right out onto Dana Point Beach where the fireworks would be.

After checking in and dropping off our bags, we headed to the beach.  Thatboy had picked up some Zinka for fun and decided they should REALLY have some fun putting it on.

The big boys went off for a little surfing while the little guy and I played in the waves.  Then Thatboy went off to surf himself leaving me with the two sand-monsters.

Eventually we all ended up sunning and playing together.

We were close enough to head over to Thatmom's for dinner, and then back to the hotel for some sleep.  When we woke up the next morning it was July 4th!

Before I even met Thatboy, I went to the Sawdust Festival every summer.  Once I met Thatboy we both went to the Sawdust Festival every summer.  So it only made sense to take our kids while we were in the area.

The boys got to make some Fourth of July art.

And watch some glass blowing.

We then grabbed dinner at one of the most touristy spots I could find.  It seemed fitting to be extra "vacation-y" with this vacation, so we went with some place with Mai-tais and a view of the water.

After dinner we grabbed some ice cream and headed back to the hotel to it it on our porch.

Then came the magic part of the evening.  The boys got ready for bed.  Baths, teeth brushed, and in their pajamas.  I set up a bunch of glow toys outside while they got ready and then they came out and played until it was time for fireworks.

And then we sat back and watched the show.

It was the most perfect way to do Fourth of July.  Thatkid even watched the last few minutes in his bed.  And after the show, both kids were tucked in and asleep.  No driving anywhere.  No going anywhere.  It completely matched the idea in my head.

It was a wonderful way to start off our summer.  I recently learned that some people are funny about summer.  Did you know that there are people who don't eat chili during the summer?  I know.  I was shocked too.  It doesn't heat up the house and chili in summer is so much better because you can use fresh tomatoes!  YES!  We all know that fresh tomatoes make everything so much better than the canned variety, so it stands to reason that chili with fresh tomatoes would be better than chili with canned tomatoes.  The other great thing about chili in summer is using the best, most sweetest, summer corn.  I like to make chili whenever I have leftover corn after grilling a bunch for dinners or a party.  But I'm also just as likely to grill corn just to make chili.  Especially when I come into a bunch of vine-ripened tomatoes.

Summer Chili

2 ears corn, shucked

6 Tbsp butter

6 onions, sliced

3 lbs ground beef

3 lbs fresh tomatoes, chopped

6 oz tomato paste

1 cup beer

1 Tbsp salt

1/2 tsp Tabasco

3 Tbsp chili powder

1. Grill the corn about 2 minutes per side, until it is browned.  Remove kernels from ear of corn.
2. Melt the butter in a large saucepan over medium heat.  
3. Add onions and cook about 5 minutes, until tender.
4. Add ground beef and cook until lightly browned.
5. Add the tomatoes, tomato paste, beer, salt, Tabasco, and chili powder.  Cover and cook for 45 minutes.
6. Add the corn and simmer for 15 minutes.

Life's a Beach: Rainbow Popsicles

Even when you live in California, with arguable "beach weather" year round (and I'm definitely ready to argue after weeks of rain in the winter, followed by May Grey and June Gloom), it's not summer without a day at the beach.

When Thatkid was little, we lived down the street from the beach and went all the time - for evening walks, or an hour here or there.  Now that we live farther, we don't go nearly as often because it's not as convenient for a pop in and out.

But a couple of weeks ago Thatmom wanted to take Thatkid for an afternoon and we decided to take Thatbaby to the beach - a little special treat for our poor second child who doesn't get to go to the beach or spend time with just mom and dad.

He had such a great time running into the white water.  He's a little more fearful than his older brother and getting ankle deep was adventurous enough for him.  We also collected shells, built sandcastles, played frisbee, and had a water shooter fight.

I suggested we do a little digging and burying and that was very well received.

Of course after he was done being buried, he wanted to do some digging and burying of his own.

I think he really enjoyed the two-on-one attention he got and the fact that we really let him lead the adventure, doing whatever he wanted to do while we were there.  We rarely do what he wants to do.  Poor kid is definitely at the bottom of the family ladder.  But I try.  Like when he wanted to make "rainbow popsicles."  I'm not going to lie, these are a bit labor intensive and kind of a pain to make.  But they make the kids so happy.  I've been known to make rainbow smoothies on occasion - which is the same recipe I use for tie-dye smoothies, which is now the same recipe I use for rainbow popsicles.

Rainbow Popsicles

5 frozen bananas

2 1/2 cups plain yogurt, divided

1/2 cup frozen raspberries

1/2 cup frozen strawberries

1/2 cup frozen peaches

1 orange

1 cup frozen pineapple

1/2 cup spinach

1 cup chopped kiwi

1 cup frozen blueberries

1.  For the first layer, place a frozen banana, 1/2 cup yogurt, raspberries and strawberries in a blender.  Blend until smooth.  For each of these layers add water if necessary to thin, but you want it to be relatively thick so the layers sit on top of each other instead of blending.  Divide between popsicle molds.
2. For the second layer, combine a frozen banana, 1/2 cup yogurt, peaches and orange in a blender and blend until smooth.  Carefully layer over the first layer in the molds.
3. For the third layer combine a frozen banana, 1/2 cup yogurt (are you getting the picture?) and frozen pineapple in a blender and blend until smooth.  Carefully layer over the the orange layer in molds.
4. For the fourth layer combine a frozen banana, 1/2 cup yogurt, spinach and kiwi in the blender and blend until smooth. Carefully layer over the yellow layer in the molds.
5. For the fifth layer combine a frozen banana, 1/2 cup yogurt, and blueberries in the blender and blend until smooth.  Carefully layer over the green layer in the molds.
6. Place tops/sticks in the mold and freeze until solid.

Crave Wednesday: Parmesan-Coated Potato Wedges

Early in the summer I had mentioned to Thatboy that we should plan a beach trip.  We discussed that fact that it had been so long since we'd been to the beach that Thatbaby didn't even remember what the beach was like.

We live in Southern California.  This is unacceptable.

So while we were still battling the heat wave, we escaped to the coast.  After a brief dip in the water with Thatkid, Thatboy abandoned us to get some surf in while I entertained the kids on the sand.

Thatboy had tried to coax Thatbaby into the water, but he wanted nothing to do with it.  Thatkid was antsy to get in, so while Thatbaby and I stood at the very edge of the white water, Thatkid bravely splashed in the waves.

It wasn't long before I had Thatbaby jumping over waves while holding my hand, which gave him the confidence to actually go in the ocean, as long as I was holding him.

When Thatboy got back, he brought Thatkid out with his boogie board, so he could do a little surfing of its own.

Thatbaby wasn't quite brave enough to go in the water with the board, but he was just as happy to be pulled along in the sand.

The beach was an excellent way to escape the heat, which has finally passed.  Now the weather is PERFECT.  It feels funny saying that since it is usually still in the 70s, which is warmer than I like for the fall.  But with temperatures in the 90s and 100s for so long, I'll take 70s!

It means I'm back to actually using the oven again.  It means as much as I love salads, roasted vegetables are back on the menu.  It means our french fries?  They're baked.  Coated in Parmesan cheese and baked.  This recipe calls for both Russet and Sweet Potatoes, although you should feel free to use just one or the other if you want.  I like the mix of both.  These are especially good with some spicy sriracha dip!

Parmesan-Coated Potato Wedges (From Cooking Light)

3/4 tsp salt

1/3 cup flour

3 egg whites

1 Tbsp water

3/4 cup grated Parmesan Reggiano cheese

1/2 cup panko

2 Russet potatoes, each cut lengthwise into 8 wedges

2 sweet potatoes, each cut lengthwise into 8 wedges

1.  Preheat oven to 425.  Combine salt and flour in a shallow dish.
2. Whisk egg whites and 1 Tbsp water in a shallow dish.
3. Combine cheese and panko in another shallow dish.
4. Dredge potato wedges in flour mixture.
5. Dip in egg white mixture.
6. Dredge in cheese mixture.  Divide between 2 baking sheets lined with parchment paper for 30 minutes, rotating the pans after 20 minutes.

Crave Wednesday: Sun-Dried Summer

Here in sunny Southern California the weather just can't seem to make up its mind.  This week it's been unseasonably cold.  Last week it was super warm.  So warm in fact, that we met up with the Pirates at the beach.

It was a beautiful day.  A little chilly, but not too cold.  And while Thatboy wore a wetsuit in the water, Thatkid was just as happy in only a swimsuit.  He and Little Pirate played in the waves and went boogie boarding and dug big holes to play in

We picnicked on the beach, and it was so nice to just hang out with friends.

When Thatkid was a baby, we couldn't stop him from eating sand.  Thatbaby has no such attraction.  In fact, he spent most of the time there complaining about sand in his mouth.  Such a delicate little flower.

But you can understand his distress when usually we eat much more delicious things than sand.  And this burger perfectly encompasses the deliciousness of summer.  In general, I'm not a huge fan of sundried tomatoes, they're too oily for me.  But Trader Joes sells them not packed in oil, but just the dried tomatoes themselves.  Like raisins.  And those I like.  I also like using spinach instead of tasteless iceberg lettuce on my burgers.  And tangy goat cheese is a perennial favorite here.  

This weekend, Memorial Day marks the beginning of the summer.  We're ringing it in with lots of friends, and very little cooking from me.  But if that's not the case for you, this is the perfect way to ease into summer.  Dust off your grills and get ready for warmer weather.

Sun-Dried Summer (From Cooking Light)

1 lb lean ground sirloin

  8 Tbsp chopped sun-dried tomatoes

1 cup fresh spinach

4 oz goat cheese

4 whole grain hamburger buns

1. Divide sirloin into 4 patties.  Grill the burgers for 3 minutes on each side, or until desired doneness.
2. Place burger on bun and top with sun-dried tomatoes, spinach, and goat cheese.

Beach Day

Thatboy hasn't been surfing since he hurt his ankle, but he's been anxious to get back in the water. When his surfing buddy got stuck up in LA, he asked if maybe Thatdog and I would like to join him at the beach. Thatdog and I had recently returned from our morning run and it was beautiful out, so we agreed.

When we join Thatboy on the beach, I spend most of the time reading. Thatdog spends the entire time keeping an eye out for Thatboy. Because the ocean is dangerous, and you never know what could happen. I can tell when Thatboy gets out of the water, because Thatdog perks up and his tail starts going crazy.

Once Thatboy got out of the water and changed out of his seal suit, we noticed the skies getting ominously dark. We packed up and headed to the car JUST as the skies opened and the rain started pouring.

We headed to check out a new burger place, Smashburger. There are fried pickles on the menu - we will return. There is also a lime milkshake on the menu. LIME MILKSHAKE? Why hasn't someone thought of this before?

We ate our burgers in the car in the rain. Thatdog found his own little spot to curl up in. He found a box of clothing that is earmarked for donation and curled up right inside. He didn't exactly fit, but well, you take a look:

Keeping with our seaside theme, dinner is a gift from the sea, shrimp! A shrimp wiggle to be exact. Don't worry if you've never heard of a shrimp wiggle. I hadn't. A google search turned up the fact that any hot dish served on "crackers." I still don't know why that makes it a wiggle, but if any of you know, I'm all ears.

Shrimp wiggle is a creamy shrimp dish and I love the addition of the peas. Who am I kidding, I love veggies in pretty much anything.

Shrimp Wiggle (from the Fannie Farmer Cookbook)
2 Tbsp butter
2 Tbsp flour
1/2 cup milk
1/2 cup light cream
1 cup cooked shrimp
1/2 cup cooked peas
salt

1. Melt the butter in a saucepan and stir in the flour. Stir constantly over low heat until smooth and blended.
2. Slowly add the milk and cream, and cook over medium-low heat for 5 minutes, until smooth and thickened.
3. Add the shrimp, peas, and salt, and cook only long enough to heat through.