July 13, 2012

Up, Up And Away

We are just counting the days until the beach wedding. Plans are coming to an end and the vendors have all been selected. Let's just hope there are no Hurricanes heading for the gulf during late summer...one small worry lingering in the back of my mind. Storms in the afternoon...oh yes, this can almost be a daily occurrence when living in Florida, but as quickly as they come in off the ocean, they move along at the same rapid pace.

Taken last week....Escambia Bay

If you are somewhat of a daredevil, there are really fun things to plan for your beach vacation like jet skiing, deep sea fishing or perhaps, parasailing!

Rob and Darling ready to fly...I elected to stay grounded and take the pictures

Harness secure....off you go

On the way down

Jenn and Greg's turn

Everyone gets a little dip in the bay...wooo-hoooo

They all agreed they LOVED IT! 
Now, it was time for a good seafood dinner and the evening cocktail.

 1/2 pounds large shrimp
3 10 1/2 ounce cans cream of mushroom soup
3/4 cup water
1 6 ounce box Uncle Ben's Long Grain and Wild Rice
1 large green pepper, chopped
1 2 ounce jar diced pimentos
2 cups finely chopped onion
1 cup finely chopped celery
1 pound cheddar cheese, shredded

Boil, peel and devein the shrimp. Preheat oven to 350 degrees F. Dilute the soup with the water. Cook rice according to package directions. Combine all the ingredients. Pout into a 3 quart casserole and bake uncovered for 45 minutes.

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