Beach Chairs

Sitting on the beach chairs
watching the setting sun
holding hands and reminiscing
how it all begun
Sitting on the beach chairs
watching the ships out on the sea
holding hands and smiling
together we’re meant to be
Sitting on the beach chairs
watching people walking past
holding hands and knowing
that our love will always last
Sitting on the beach chairs
watching the waves along the shore
holding hands we realize
our love is stronger than before
Sitting on the beach chairs
watching the changing tide
holding hands with happiness
to be by each others side Sitting on the beach chairs
watching the sunrise
holding hands with tears of joy
there are no more good-byes
—joyce ebrecht

Crab and Shrimp Nachos

Makes approximately 40 nachos.
vegetable oil
10 6-inch tortillas
2 tablespoons butter
1/2 pound shrimp, shelled, deveined and chopped
1 8-ounce carton sour cream
1/2 teaspoon cumin seeds, toasted and crushed
1/2 teaspoon salt or to taste
3 cups grated Chihuahua or Monterey Jack cheese
10 pickled jalapeno chilies, seeded and sliced
Charred Tomatillo Salsa
and Avocado Salsa
In a large skillet heat oil to a depth of 1/2 inch. Cut the tortillas in quarters and fry each piece for a few seconds or until crisp (or you can cheat as I usually do and buy the tortilla chips). Drain on paper towels.
In another skillet melt butter and sauté chopped shrimp until barely pink. Remove from heat and cool. Stir in crabmeat, sour cream and cumin seeds. Season with salt. Place about 1 tablespoon of the mixture on each tortilla piece and cover with grated cheese. Place nachos on a large flat pan and broil about half a minute or until cheese is melted. Top each nacho with a slice of jalapeno. Serve with side dishes of the salsas.

Charred Tomatillo Salsa
Makes about 1 1/2 cups
10 tomatillos, husked
2 serrano chilies or less to taste
1 large clove garlic, crushed
pinch of salt
Heat a large skillet very hot and roast tomatillos about 15 minutes or until the skins are charred on all sides. Remove. Add serranos and roast 5 minutes or until charred on all sides, pressing with a spatula. Remove. Blend tomatillos (including skin), serranos (including skin and seeds), garlic and salt in a food processor or blender, leaving some small pieces for texture. Serve at room temperature. This sauce is VERY hot.

Avocado Salsa
Makes about 2 cups
2 Italian plum tomatoes (Romas)
1 small jalapeno chili
2 – 3 avocados
juice of 1 lime
1/2 cup onion, chopped fine
1/4 teaspoon salt
In a very hot skillet roast tomatoes. Cool and chop fine, including the charred skin. Set aside. Wearing gloves, cut jalapenos in half and remove seeds and membranes. Chop fine and add to tomatoes. Cut avocados in half, seed and remove flesh from skin. Chop fine, squeeze lime juice over the pieces and toss to mix. Mix all ingredients together with onion and season with salt. Serve at room temperature.

Note: While reading some of my favorite blogs this evening, I came across this post on Beach Chairs by Tonja at “Gatherings.” Check out her beautiful photos and comments.