Since I created this blog I have done nothing but work. So no time to blog until now. It is crazy to assemble a blog , write a  post or two  and then BANG nothing for a week. But that is reality I guess.  I am hopeful that vacation allows for some time on the comp.

Anyway, to catch you up...

Seaside! Finally...I have been looking forward to this for months, and now it is here. We arrived today in a thunderstorm, the kind that the intense heat brings on. The drive was long from C'ville to B'ham to Seaside but of course, worth it. Hooray for the BEACH.

We stopped  early this morning in Clanton for peaches and tomatoes. And of course a watermelon; the Crimson ones are my favorite. Deep red and sweet.  Can't give up this annual stop at Durbin Farms for peaches: they all have special names and descriptors: Freestone, yellow flesh and SWEET. YUM. I have plans for those:grilled, sliced and in ice cream. I also picked up those famous shelled peas- purple hulls,  as these are our family favorites. They will go well with roasted fish one evening.

As we came across the last bridge on 30-A I could just smell the salt and imagine the white sand. The wind was up and it was overcast but that did not matter to us. We had arrived!

Town was crowded, lot of arrivals and the grocery store was packed. All those shoppers stocking up for a week at the beach. I enjoyed seeing what was new in the shelves and  picked up some St. Germain right next door before heading back to the house to settle in.

Last weekend in New Hope at our friends, we made my newest summer drink infatuation. St.Germain and lemon twist with proseco, It is called, I believe,  AMATINA. Well regardless of the name it is fantastic. We asked for one at the bar at The Spotted Pig in the West Village; the night I had dinner with the girls in NYC, and the lovely bartendress was right on it!  She knew it, and she had to substitute Veuve for proseco! HA! Well, that was good too. It is very refreshing and goes down easily so watch out.  It is best with lots of ice. It has a citrus taste  but hard to pin down. The St.Germain is distilled Elderflower.  The bottle is tall and octagonal. Nice. TRY IT- You'll like it I bet.

We used these lovely tall glasses and Caro had these antique silver spoons as stirrers but THEY are silver spoon sippers, and the handle is a straw- perfect for sipping. So clever!

And how about the arrangement Caro made from a bouquet we found at Stockton Farm Market that morning. Over the top really, but the vase is just right for them and such lovely colors.

Before heading to New Hope I spent the night and following day with the girls. The day in NYC was spent with my daughter shopping and we had lunch at Bread. It was delicious and while it was raining cats and dogs, they were still busy but the service and food was top notch. We had the nicest long lunch chatting and remembering old beach visits. I had a salad with Sicilian tuna and she had their special shrimp avocado salad with tomato soup. Perfect I must say!

I am planning lots of great meals in the days ahead to celebrate my favorite summer foods. Tomatoes, basil from my garden at home ( I dragged a large vase of fresh cut basil and other garden herbs), peaches any way, fresh seafood daily from Goat-feathers seafood shop and breakfast at Modica market. I am sure I see a chocolate muffin or biscuit in my days ahead with a goof latte.  When we were leaving home I cut the herbs; I could not bear to leave so many available herbs, lovely and ripe so  just put them in a vase and stuck it in the cooler. They arrived intact and the kitchen smells delightful, inspiring.

Tonight as we got settled, B wanted his favorite arrival drink so I made Dark and Stormys. I found a new wonderful brand of ginger beer  called Spicy Ginger and it makes a nice cocktail. When we enjoyed it,  I knew I had arrived at the beach and  was now  on "Seaside time".  Seems like a lot of cocktails remind me of the beach HMM, will need to watch that. But for now,  a signature cocktail for each evening seems in order.  To try new things out on the beach crowd is fun as everyone is willing to at least try something new at the beach.

Well that will do for now. I have shrimp to cook: fresh gulf shrimp with ripe san marzano tomatoes (Frankie my favorite farmer grows these and we love them for cooking) , garlic and lots of fresh basil. Sounds good right? I'll let you know.

T