We arrived at Shakti Cove in Ocean Park, Washington on Thursday night. Matthew’s Godmother, Auntie Bev, and her good friend Trina, were not far behind us. The cove is a wonderful place that we have been coming to since before the kids were born. Anne and Marilyn, Matthew’s other Godmothers (actually his other Godmother and his “there is no Godmother”) were married here at Shakti Cove. When I am able to get on line I will put the web address up. It is an amazing place that is very relaxing and peaceful and we try to get here at least twice a year. ALWAYS on Labor Day and then sometime during the winter months since the beach is so beautiful at any time of the year.

On arrival Trina and I went to the Dunes to get fish and chips to bring back to the cabins for dinner. It was delicious. They have great beach food. Exactly what you would expect. Bev had a sauteed halibut that had a garlic crust on it that was fabulous. I think a bit of flour with some garlic powder and some parsley would do the trick. Then fried in butter and olive oil. Also it was very thin so which allowed it to be cooked very quickly. Trina had Prawns in a tempura batter and Jeff and I share between a Captain's Plate (oysters, halibut, shrimp, scallops and calimari) that was deep fried and one that was sauteed. Both were very good. Even though Jeff complained that all he had really wanted was fish and chips.

For food this trip we broke it into meals. Bev and Trina are doing breakfast, Jeff and I are doing lunches and Whitney and Jim are doing snacks. For dinner we are doing potluck from all of us.

Trina and Bev made amazing blueberry French toast for breakfast this morning. It was soaked all night long in egg (and stuff) and then it was baked on a blueberry sauce. They needed two ovens to cook it in. So they brought one pan over to our cabin to cook it. It was delicious.

The one that was cooked in Bev and Trina’s oven didn’t turn out quite as nice as the one cooked in our oven. Maybe the oven was to hot! Maybe the blueberry sauce created some strange vortex and made the pyrex crack? Who knows but our batch was delicious!

Jim, Whitney and Colin arrived in time for lunch. We had a choice of tuna salad or egg salad sandwiches. I made the tuna with celery, tuna and mayo, but I put some lemon thyme in with the mix. They were marvelous I will do my tuna this way from now on. The egg salad had marjoram in the mix and was also very good. These sandwiches were served with radishes which were crispy and not very sharp and with some nice plums. A delicious lunch if I do say so myself.

After lunch we had naps and then a wonderful time at the beach. Pictures of our first day can be found by visiting this PHOTO link.

After the beach we went back to the cabins for dinner.

We started with an amazing first course of clams that Jim had dug several weeks ago and brought to the beach frozen. They were fabulous. So flavorful and tender. The nectar was salty and seafood sweet and was sopped up with crusty bread. Maybe Jim will share the recipe!

The main course was BBQ King Salmon that Jim and Whitney brought. Chad caught it up in Alaska and it was succulent! Thanks Chad! Chad is Linde’s husband (Linde from the Divas!) We also had a nice green salad and sweet white corn on the cob.

Now I am off to bed!

David