I’ve been meaning to blog every day this week. In fact, I think I’ve started a post every morning! But something always gets in the way and the something is always really nice. That’s because I’m currently on a family vacation in Duck, North Carolina, with my brother, SIL, niece, nephew, and SIL’s aunt and uncle. My SIL’s sister is supposed to be here, too, but she hasn’t made it yet. Maybe later today. Plus, my stepsister and her family live nearby, and my dad and stepmom are staying with them, so I’m being very sociable.

beach with bird

The house we’re staying at is easy walking distance to a very nice beach and equally easy walking distance to an extremely cute town with a great boardwalk. It has a swimming pool, plus three sides with sometimes-sunny balconies. I’ve got about a zillion pictures of gorgeous beach skies that I could post, plus almost as many appealing food photos. Well, okay, maybe not a zillion food photos.

And if you’re not interested in food, you can probably skip the rest of this post! I’ve been doing the cooking, which has, of course, been very fun for me. I was going to just write about my favorite meal, but then I couldn’t decide which one it was. But for my own future reference, here’s what we ate:

On our first night, I grilled chicken marinated in yogurt and garlic and honey, and served it with quinoa mixed with goat cheese and green onion. We also had a raw veggie tray that included red, yellow, and orange peppers, radishes, broccoli, carrots, pea pods, and cherry tomatoes.

On our second night, we had flank steak, corn-on-the-cob, roasted potatoes, and green salad. I also made two appetizers: quinoa cheese puffs, served with sour cream; and caprese skewers, i.e. a cherry tomato, basil, and mozzarella on a toothpick, topped with a balsamic reduction.

On the 4th of July, we went to my stepsister’s house for burgers and hot dogs. I brought a chick pea salad with cherry tomatoes, parsley, and a honey vinaigrette; a quinoa salad with red onion, black beans, corn, cilantro, and a yogurt-based dressing; deviled eggs; and some more of the caprese skewers. Oh, and a blueberry-covered goat cheese, with gluten-free crackers.

On Wednesday, we ate grilled pork chops with a garlic-mint-salt rub; roasted potatoes; salad of mixed greens, tomato, cucumber, and goat cheese with a balsamic fig vinaigrette; and the leftover quinoa and chickpea salads. Appetizer of crackers, goat cheese, and fig spread.

Thursday night, we had make-your-own tacos with possible fillings of shredded chicken cooked with salsa, flank steak, grilled pork, black beans, red onions, guacamole, salsa, lettuce, tomatoes, green onions, cilantro, sour cream, and shredded cheese. Oh, and I made a salad of tomatoes, mozzarella and a reduction of the balsamic fig vinaigrette. And I made a tray of nachos, too. That was meant to be an appetizer, but it didn’t really work out that way.


Today I’ll be making some vegan chili and some gluten-free cornbread and we’ll finish off some of the salads. And I think maybe I’ll make the quinoa cheese puffs again, although we’re out of shredded cheese. But I’d like some shredded cheese for the chili, so I guess I’m headed off to the store.

Every day has been busy. I’ve gone to the beach every day, most often with Zelda, but once with both dogs, and once entirely sans dogs, which was fun because I got to actually go swimming and the water was perfect. There was a parade on the 4th, live music last night, outings for ice cream more than once. I’ve wandered around the town with my brother, my father, and my SIL, all on separate occasions. I’ve floated in the pool, and I’ve also played in the pool. My nephew and I were having float races yesterday, including one where we were each holding a dog and I laughed so hard I almost fell into the water. Lots of walking, lots of water, lots of sun, lots of cooking, lots of family. Not a lot of time for blogging or writing, but that’s okay — next week I’ll be back at it!

This week has been golden, glorious summer. And now it’s time to go swim!