Just Beachy, Thanks-fresh lemonade & deviled eggs recipe

There are many locations I would like to take a long holiday (Positano, Italy-Biarritz, France, Rio de Janeiro, Brazil), but only one place I want to live.

There are certain places I would love a vacation nest (Hawai'i and Greece, Maine, or Charleston, SC), but only one place I call home.

There are several locales that make me giddy (Mexico, cruise ships, Disneyland) but only one destination that delivers serenity every single time.

The ocean is my slam dunk, my sure thing, my clean-up hitter. It answers everything and raises more questions, feeds me, has a pleasant voice, and an enticing scent. I live nearby and go there whenever I can.

We took the kids to the beach yesterday. I packed a picnic, including making home made lemonade and deviled eggs, everyone's guilty pleasure.

Nothing says summer like fresh lemonade. Try it! It's so easy! One thing-if you let kids squeeze lemons or citrus of any kind, make sure their tender skin is wiped clean of it before exposure to the sun. Phytophotodermatitis is one of those things I never knew about until I was a Mom. Who knew that making lemonade as a kid, and having lemonade stands, could be a painful proposition? I didn't. Here is the recipe, for which we always follow with warm, soapy water and/or baby wipes...(it's sticky stuff due to the simple syrup!)

FRESH LEMONADE

1 cup sugar + 1 cup water

7 lemons, juiced

5-6 cups water

ice

In a saucepan, combine 1 cup sugar and 1 cup water over medium-high heat. Stir until sugar melts. This is your simple syrup.

Pour simple syrup into pitcher. Add lemon juice and water. Stir well. Taste before adding ice - you may want to add more sugar or lemon juice. We like it tart.

Chill until ready to serve, and only add ice right before serving. The ice will melt from the heat of the simple syrup as well as watering the lemonade down.

 

DEVILED EGGS

1 dozen eggs, hard-boiled

1/4 cup mayonnaise

3 tbsp. mustard

Old Bay seasoning

sea salt

white pepper

smoked paprika

Slice hard-boiled eggs in half, laying them open on platter or in your transportable container. 

Scoop out yolks into separate bowl.

Add mayo, mustard, Old bay, salt and pepper to yolks.

Mash yolks and other ingredients with fork, mix well.

Scoop yolk mixture into egg halves.

Sprinkle/dust deviled eggs with smoked paprika.

Chill/keep on ice until ready to serve (and keep in the shade if you're out!)

Note: I would add the following things once in a while to my deviled eggs if my kid/hubby would let me:

bacon, diced

bay shrimp, chopped fine

dill

smoked salmon

I don't know why. Since my childhood, I always take pictures of feet. My OPI 'Enchantress' color needs a touch-up, but it was worth getting the toes all sandy.

Little man boogie boarding. He was the only one who escaped a sunburn.

This is what I would look like if I were Greek and seven years old. In fact, this child of mine may soon stop resembling me altogether, as she is soon to grow gills, fins, a tail and shiny scales due to constant water activity.

And here is the kid who wouldn't get near the water last summer. Chasing waves is only the beginning.

OH! btw, Shark Week starts August 2nd (thanks Krissy)!!!!! Hooray for summer!!!

Next blog: White Bean, Tomato & Scallion Salad.

Incidentally: I know I owe you a Caribbean Jerk Chicken recipe, however, I am perfecting a slow cooker version of it. Hang tight!