The most memorable thing about Day 3 at the beach were the beautiful sand sculptures made by my kids, their friend, and my friend Celine – wow!
We walked down to the beach before sunset because I needed to take pictures of these masterpieces, as well as to of course watch the sun setting on the watery horizon.
We were a little scared that they might have been vandalized by rowdy kids (or adults!), but they were still thankfully still very much in tact, and the kids began working on them again.
I was amazed at how much work they put into things that would be washed away overnight by the relentless rolling of the waves. They excavating, and dug with intensity, all the while discussing the ultimate story of the piece.
One part was an Etruscan City, with tombs, buildings, and the essential wall that protected everything. The wall then extended to protect the buddha guarding the city, while the figure outside the wall battled with a snake.
I hung out watching the sand building, sipping my wine and chatting with my friends. Then, we all got to enjoy the great red ball that was the sun slowing dip out of sight and move to the other side of the world. And to think that this happens every single day.
Here is the recipe for the green bean side-dish I served with my meatloaf the other night (type meatloaf in search box to the right of the blog).
*This is a Blood Type A Diet Recipe*
This is a great way to cook green beans, and it seems to be a green that pleases even the most vegetable-phobic person!
You will need:
1 lb green beans, washed, and string-end snapped off
1 large sweet or yellow onion, large dice or sliced into medium/thin half rounds
3 garlic cloves, peeled and thinly sliced
1 tsp cayenne pepper flakes (optional & omit for Blood Type A Diet)
1 tsp ground cumin (optional)
1 tsp sea-salt (I use Maldon sea-salt flakes)
several grinds black pepper (omit for Blood type A diet)
4 tbs extra-virgin olive oil
1 – Put 1 1/2 cups water in big pot and place on high heat. When it boils, add the beans and cover with lid. Boil for 4 or 5 minutes. Drain and transfer to colander and cool down beans with cold water. Set aside.
2 – Put large saute pan (big enough for the beans) on medium heat and add the oil. Add the onions and garlic and cook for 10 minutes. Season with salt, pepper and cayenne flakes or cumin (if you are using).
3 – Turn heat up and add the green beans. Cook for 5 minutes on high heat, stirring often. Add more oil if necessary. Turn off pan and serve.
*You can cook everything up to the last step (# 3), and finish right before serving*
Divide between plates with a main dish of your choice.