Is it Vacation or Stay-cation this Spring Break?

It’s time for spring break! For those of us who can, getting away from it all can be rejuvenating and a welcomed break from the daily grind. Whatever you call the perfect getaway…the beach or the mountains…or just a fun visit to Grandma’s house, it’s great to spend it uninterrupted, focused time with family and friends.

Our preference is the beach and this time, it looked like paradise. The Gulf Coast is the beach of beaches and once you’ve been, you’re ruined for life. I lived on the East coast for a few years and, no offense, but the sun comes up all wrong and the sand is brown and will scald your feet if you’re not wearing lace up shoes! What a travesty! Give me the pearly white beaches of the Emerald Coast!

Soak up some relaxation and good times with your people. Be adventurous. My girls parasailed this time and had a fun date with some friendly birds. Most of our time was just soaking up the rays and taking walks along the shoreline. The water was absolutely pristine and made for a great cool down as we walked out on a long sandbar.

Vacation isn’t vacation without good food. You might be having a stay-cation at home this time. You can make some great, fun memories whether you’re away or at home with your family. Stock your fridge with some refreshing beverages and healthy snacks. Fresh fruit, granola, and hummus are just a few suggestions.

Here is one of our favorite recipes you can do anywhere and enjoy a change of fare.  Our family favorite, Low Country Boil, is a fun event for everyone. If you’ve never had it, you MUST try it! Ask your meat man at the grocer to sell you an 8 foot run of butcher paper to cover a picnic table. Dump all your cooked shrimp, kielbasa, onions, corn on the cobb and potatoes down the middle of your table. Serve with sour cream, butter, salt, pepper, and cocktail sauce. Serve some hot cornbread and have some bowls on the table for discarded shrimp shells. Oh! And don’t forget the napkins!

Wherever you are…Enjoy!

Low Country Boil:

5 lb bag red potatoes, washed
3 Vidalia onions, cut into quarters
2-16 oz pkgs kielbasa, cut into 2″ pieces
1 pkt shrimp/crab boil seasonings
6 ears fresh corn on the cob, shucked, cut in half
3 lbs fresh shrimp, with shells
Cocktail sauce
Sour Cream
Butter
Salt/pepper

In a very deep stock-pot, fill halfway with water. Bring to a boil. Add potatoes and onion. Boil for 15 minutes. Add kielbasa, crab/shrimp seasoning packet and corn on the cob. Continue boiling for 10 more minutes. Meanwhile, prepare and bake cornbread. Just before serving, toss in the raw shrimp and boil for 3-5 minutes. Don’t overcook in the shrimp! Drain out all the water. Dump contents of pot in a large pan OR on a picnic table covered in butcher paper. Discard the season packet.

Serve cornbread on the side. Have plenty of butter, sour cream, cocktail sauce and salt/pepper on the tables.

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