Wild on the Beach

Chapter Three

On day three the endless car ride came to a screeching halt and none to soon I might add for me.

I have really gotten tired of walks around gas stations and rest areas even though the litter of trash is quite appealing for sniffing. Really, these places are not my idea of where I want to exercise.

But this big sandy dog park my owners had been telling me about called the beach tuned out to be more than incredible. It is like what I imagined dog heaven to be. My owners were right this place is quite pet friendly pointing out the Fido boxes near the boardwalk with poop bags. My first run off leash down the beach was thrilling, exhilarating but quite heart-stopping for my owners. They gasped as I dove into the water getting caught in a wave. They watched me struggle from the grasp of the water as I dog-paddled back. Just as they sighed with relief I took off again but toward the sand dunes-leaped high and headed toward a nearby putting green part of the golf course. Lucky some of the dog training I had been getting back at home paid off. I heard "Come Bella" and I am smart to know that means doggie treat so I showed up back on the beach. I loved every minute I was out there and until I can get back I sit on the balcony looking out at the big, blue sea and crashing waves.

Enjoy some of my action filled photos. FYI I may look like a really mellow dog but give me the open air and I can run just as fast as a greyhound!

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Recipe Ideas for Spring Brunch

Fruitini

I liked this simple recipe because it can be served in a martini glass, parfait or wine glass

Makes 6 servings

Ingredients:

• 2 bananas sliced
• 1/2 cantaloupe sliced in cubes
• red grapes
• 1 container of strawberries
• 1 pint of raspberries
• 2 kiwi sliced
• 1 pint blackberries

Directions:

• Toss fruit with 2 TB. powdered sugar, 1 TB. lemon juice, 2-3 TB. Grand Marnier
• Chill for a few hours
• Take 6 serving glasses, dip rims in a bit of orange juice and then in powdered sugar
• Place fruit in glasses to serve

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adapted from Coastal Living magazine 2003

Cornbread Eggs Benedict

Ingredients:

• prepared box of cornbread mix
• Canadian bacon
• Eggs poached fried-1 per serving
• Hollandaise sauce

Directions:

• Follow directions for cornbread mix except add chopped green onion, 1 cup cheddar cheese, roasted red peppers drained from small jar-cut in small pieces
• Cook cornbread, cool and cut into squares
• Warm Canadian bacon in oven wrapped in foil-about 15 minutes at 375
• Make Hollandaise sauce or buy prepared

Easy Hollandaise Sauce

In a blender

• 1/4 tsp. Dijon mustard
• 1 TB. lemon juice
• dash hot pepper sauce
• 2 TB. crushed dried Rosemary
• 3 large egg yolks
• Blend 5 seconds
• Melt butter- 1 stick in microwave
• Pour melted butter into egg mixture in blender in a slow stream
• To keep sauce warm place blender in a pan of boiling hot water

To assemble

1 cornbread square, 1 poached or fried egg, Canadian bacon, and then top with 2 TB. sauce

Checkout this food website I came across: southernplate.com