A few of us took a break from the remodeling chaos to go play at the coast last weekend. Scott decided to stay home and get
s'more work done instead.
Our campsite had a lovely view of the ocean through perfect pines for climbing.
The boys made friends with our neighbors, as they always do, and discovered that they were also homeschoolers, and from our same city!
Our new friends shared our excitement when several gopher snakes came out of the brush to sun themselves in the grass around our campsite...
Of course, we had to visit the beach, too. My dad took the boys down to chase the waves on Saturday. On Sunday, the boys and I explored the tidepools...
We spent lots of time just hanging around the campfire, reading, making s'mores,
roasting hot dogs, and cuddling up together from the chilly breeze.
We were glad for an easy, yummy hot soup to eat when the wind picked up. Here's my recipe:
Easy Black Bean Soup
4 cans of black beans
1 can of corn
2 cups tomato salsa (I used one carton of spicy salsa, and one of
pico de gallo)
2 boxes of organic chicken stock
1 tsp. cumin
1 tsp. garlic powder
salt and pepper to taste
Put your soup pot on your camp stove or grill. Drain and rinse the canned beans and corn. Dump everything into the pot, and stir. Bring to a boil, then simmer for 20 minutes. Serve with cornbread. (I made ours at home, and brought it with us, but you could try baking on the campfire!)
