It has been three days since we arrived at the beach and we have already settled into a nice rhythm.
A few years ago the kids would have been jumping on our bed and begging us to go to the beach as soon as we opened our eyes, but now that they are older they are happy to sleep in and hang out in the cool of the house until the hazy seaside heat begins to dissipate.
This morning we strolled over to The Red Store for chocolate croissants and caramel-filled buns for breakfast before there was even a mention of the beach.
We got to the beach at about 3pm. and set up our little camp. When you sit around with six other people the constant chatter and running around doesn’t really lend itself to picking up that book you were determined to read. Right when you get to that good bit someone asks you to pass them towel or begs you to play frisbee or paddleball.
I noticed that the only people reading were the ones who came alone so they could actually enjoy a good book against the backdrop of the ocean, with the sound of the waves mixed with the pleasant din of touristy noises playing in the background.
The kids are older now and not content to just dig for hours in the sand. Dave brought a couple of skimboards and he and our son spent quite a bit of time trying to get the better of the thing. You throw it out in front of you when a wave is hitting the shore and jump onto it and sort of hydroplane across the water. So far neither one of them has spent more than a split second riding the board and have had quite a few spectacular falls. We’ll see.
I was happy enough throwing a ball around in the water, take pictures, munch on snacks and generally laze around until we headed back to the house at 7pm for cocktails and dinner.
After dinner we all walked back down to the ocean to enjoy the cool night air and the empty beach. It was wild and windy and so different for the scorching hot afternoon.
We played paddleball and ran around by the water’s edge until we couldn’t see each other anymore.
Salmon with Capers & Cream (serves 4)
This dinner was so quick and easy and a great idea for any of you who want to make something scrumptious in a hurry. I made this with rigatoni pasta because we had pasta leftover form the night before. I simply reheated the noodles in the sauce right before serving.
You will need:
4 skinless salmon fillets (6 ozs each and cut in two lengthways)
salt and black pepper to season fish
1 tbs unsalted butter
1 tsp extra-virgin olive oil
3 tbs capers (unrinsed)
2 medium tomatoes (cored and diced)
1/2 cup heavy cream
1/2 cup chopped fresh Italian parsley (more if you love it!)
1/2 lb rigatoni pasta
1 – Season the prepared salmon (see instruction in list of ingredients) with salt and pepper. Put saute pan on medium heat and let it warm up. Add the butter and the oil and when it has melted, add the salmon in a single layer. Cook until browned (about 4 minutes). Turn and add the capers. Cook for 2 minutes.
*put pasta water on to boil and cook pasta according to instructions (it will be done at the same time as your fish)*
2 – Add the tomatoes and cream and turn heat down to low. Cover and cook for another 3 to 5 minutes (depending on the thickness of your salmon).
3 – Toss the cooked pasta with the sauce and sprinkle with parsley. Serve!