Family trip to Destin

Summer Vacation: Part II

 

Since summer is now officially over, I want to share a tidbit of our vacations.  In April, we only knew for sure that we would be going on a solo vacation to San Francisco & Napa.  Then, Michael's company announced they would be taking all employees and spouses to Cabo San Lucas.  About that time, Michael's family vacation panned out.  We had travel overload and were gone 15 days out of August.  15 days away from home is bad on the wallet and the waist line.  However, being travel obsessed, we never say no to any trip that comes our way. 

 

 

Where We Stayed

Trinidad and Tobago house on Port of Call Blvd, Destin, FL.

 

Who Went

Barbara and Michael's brothers

Barbara's siblings, Cathy, Vicki, and David

David's wife, Jan and kids, Laura and husband Michael, Anna, Becca, Alyssa, and Jonathan

Vicki brought along Dwight

Cathy's son, Chris and wife Rebecca and two adorable girls, Savannah and Allison

Grandma Yantz

 

Where We Ate

Pompano Joes- a typical beach side fried seafood restaurant.  Live music every night and amazing coconut shrimp.  Drinks were expensive (of course).  So we opted for our Barefoot wine at home.

 

Crab Trap- a restuarant on the beach as well but down the strip in a less condensed area.  If you go at 7:00 you can catch a beautful view of the water and sunset.  If you get lucky, you might get a table closest to the water.  Try the crab legs.

 

 

What We Did
Walked the dogs on the boardwalk (me and Max)
Made sandcastles
Sun bathed
Swam and played with the beachball
Cooked homemade meals for dinner
Played dominoes, poker and LOTS of Taboo
Yantz girls won every time
Watched movies when it rained
Went fishing (Andrew, Michael and Alyssa)
Drank lots of wine coolers :)
Fellowshiped and gossiped
SLEPT IN
Had a BLAST
 

 

Summer Okra Recipe

Roasted Okra

 

We sadly ripped up our tomatoes and zucchini after a long summer and an okay yield.  So where the tomatoes were, we platned okra, not really knowing what would happen.  Well apparently okra grows to 15 feet tall.  Lawd have mercy.  And the harvesting has begun...

 

The "baby" okra plant in the back.

 

 

Ingredients

18 fresh okra pods, sliced 1/3 inch thick

1 tablespoon olive oil

2 teaspoons kosher salt, or to taste

2 teaspoons black pepper, or to taste

 

 

 

1. Preheat oven to 425 F

 

2.  Slice okra into 1/2 inch pieces

 

3. Arrange on baking sheet.

 

4. Drizzle with oil and sprinkle salt and pepper.

 

5. Bake in preheated oven 10-15 minutes.

 

Amount Per Serving Calories: 65 | Total Fat: 4.6g | Cholesterol: 0mg

Recipe adapted from allrecipes.com

http://allrecipes.com/recipe/roasted-okra/

Y'all enjoy!