What I Did For My Summer Vacation.....

The better question is, what didn't they do for their summer vacation?

August was all about Amelia Island...

With family and friends interspersed, these kids hit the beach.... 

Spent so many pool hours their hair became straw and fingers were permanently pruney....
They resembled kids from The Lord of the Flies....

They surfed like pros....  

Ate s'mores with abandon....  

Fed dozens of turtles.... 

Caught blue crabs...  

Watched movies in the pool...

While Mommy had frozen grown-up drinks...

Stomped balloons to win popsicles....   

Learned tennis....  

Hula hooped...  

Ate more french fries than any dietician would approve of ...  

Played with cousins... 

And actually got along now and then....  

We watched the sun set on the intercoastal waterway, 

which, by the way, is a breeding ground for hammerhead sharks.... 

Don't fall overboard....  

In the distance is "Snake Island", 

known to be one of the most snake infested areas, 

thanks to the nearby Okeefenokee Swamp...  

Don't get marooned there...  

Saw another sunset on the marsh....  

No snakes or sharks there....  

I think...

Dragged the kids out of bed to watch the sun rise on the ocean...  

 Cereal tastes better on the beach...  

  

There is genuine gratitude to Tom's parents 

who provided us a place to have summer fun...  

And if my teacher asks me what I learned this summer...

I'd have to say I learned that good friends make easy travel friends, too...

A smoothie can cure even the most tired, grumpy kid....

Pina coladas and bottomless glasses of Pinot Grigio can cure the grumpiest parent....

Crabs like raw chicken, not the leftover BBQ chicken from last night...

Even the pool and beach can get old at times...

Food tastes better when you don't cook or do the dishes...

Golf carts rock!

All good things must come to an end...

With deep tans, relaxed faces and sun bleached hair, 

the kids traveled home 

and now it's the eve before school begins...  

(Thank you, Jesus!)  

As if on cue, the weather has cooled dramatically 

in preparation for every kid's desire 

to wear new school clothes... 

Outfits are laid out, lunch boxes will be filled 

After I finish my glass of wine...

Little bodies are in bed early... 

We celebrated the start of school with a hearty Sunday-like dinner; 

Smoky Braised Pork Shoulder, 

creamy mashed potatoes, 

fresh green beans, 

dinner rolls, 

and for dessert, ice cream with home made hot fudge.  

Alas, summer is over, but I am ready for the return of the routine, 

of loosening the burden of "Entertainment Director"...  

So when the teacher asks the kids to report on what they did this summer, 

I do hope they will rely on the loads of material they amassed... 

Most likely, drool will collect in the corner of their mouths 

as they try to remember the last three and a half weeks...  

Sigh....

Smoky Braised Pork Shoulder

---

Courtesy of Better Homes & Gardens, Sept 2011 Issue...

Makes: 10 servings

Prep: 40 minutes Roast: 3 hours 30 minutes to 5 hours 30 minutes

Ingredients 

4 tsp kosher salt

2 tsp smoked paprika

1 tsp ground cumin

1 tsp ground cinnamon

1/2 tsp freshly cracked black pepper

1 5 to 6 lb pork shoulder

2 T cocoa powder

3 T canola oil

2 onions, chopped

7 cloves garlic, smashed

2 C orange juice

4-6 C chicken broth

3/4 C unsweetened cocoa powder

3 oz dark chocolate, (optional)

Italian parsley

 

Directions

1. Preheat oven to 300°F. In a small bowl combine the smoked salt, paprika, cumin, cinnamon, and pepper. Lightly sprinkle pork with the spice mixture, then sprinkle with the 2 tablespoons cocoa powder.

2. In a large Dutch oven heat the oil over medium heat. 

Brown pork on all sides; transfer to a platter. Add onions and garlic to pan; cook for 2 minutes. 

Add orange juice, the 3/4 cup cocoa powder, and 4 cups chicken stock. 

Return pork to pan, completely submerged. If not completely submerged, add more stock.

3. Cover and place in oven. Braise for 3 1/2 to 5 1/2 hours, until the pork is fork tender.

4. Remove the pork from Dutch oven to a serving platter. Shave dark chocolate on pork. ( I did not do this...) For sauce, strain the braising liquid then return liquid to pan. Boil, uncovered, over high heat for 10 minutes to concentrate flavors.

Sprinkle pork with parsley. Pass sauce with pork. Tasty!  The kids snarfed it.....

Marshmallow Creme-Hot Fudge Sundaes
Courtesy of Bon Appetit Magazine, August 2011
 

Ingredients

12 oz semi sweet chocolate, chopped

1 tsp unsweetened cocoa powder

1/2 tsp instant espresso

1 C heavy cream ( I used soy creamer)

6 T marshmallow creme

Vanilla ice cream

Combine chocolate, cocoa powder and espresso in a large bowl.  Bring cream just to a simmer in a small saucepan over medium heat.  Pour over chocolate mixture.  Let sit for 30 seconds, the whisk until smooth and glossy.  Fold marshmallow creme into chocolate.  Can be made 3 days ahead.  Let cool, cover and chill.  Rewarm before serving.  Makes 2 cups. So luxurious tasting!