It’s almost beach time! We will be joining Perfect Daughter and her family for several days at Rosemary Beach. That means, of course, some very special Nana and Oo Hoo time with Perfect Boy and Perfect Girl.

Perfect Daughter spent lots of her childhood days on the beaches of Alabama and Florida. Hubby says that she gets her love for the beach from me. I can’t think of a much better trait that she could learn from me if what he says is true. This picture was taken on her 30th when we were at Perdido Key. You might recognize Coach. He operated a beach rental service for years there.

This one was taken during one of our Christmas trips to Orange Beach. Watching those sunrises and sunsets over the Gulf water just has to be one of the best gifts God has given me.

We went to Los Cabos in November of 2004 and enjoyed this fantastic morning view. This was the Thanksgiving when Perfect Daughter found out she was pregnant with Perfect Boy. What a terrific memory!

Blue Mountain Beach perfect morning.

We were so lucky to get to experience Perfect Boy’s very first beach trip. This one was to Fort Morgan in July of 2006. He was about to turn one and was just beginning to walk.

The boat one was posted on Strasburg Children’s web site at one time.

It just doesn’t get any better … unless it’s getting to experience Perfect Girl’s first beach experience as well. This was during our trip to Rosemary Beach last summer.

Mixed Seafood Enchilado Valencia

Serves 6
1 pounds mixed seafood (shrimp, scallops, crab, clams, chunks of snapper or grouper, etc)
1/2 teaspoon salt
1/2 cup olive oil
1 green bell pepper, chopped
1 large onion, chopped
1 16-ounce can solid-pack tomatoes
3 bay leaves
dash of Tabasco
1 tablespoon Worcestershire Sauce
1 teaspoon paprika
1/2 teaspoon ground cumin
2 cloves garlic, crushed
1 cup sherry
Sprinkle seafood with salt and pepper and set aside. Heat oil in a large saucepan. Sauté bell pepper and onion until tender but not brown. Add remaining ingredients and simmer 20 minutes. Add seafood and simmer just until tender. Taste to correct seasonings. Serve with hot cooked rice.

From the Valencia Garden Restaurant in Tampa. It can also be served with linguini or crusty warm bread to soak up the sauce. It definitely has a Spanish flavor.