what’s cooking in il castello di sabbia?

Charleston fall is incredible. I assume today was just a teaser for the weather that is to come—as it’s supposed to be back at 90 this weekend—but nevertheless it was perfect. Blue sky, crisp air, warm sun, gentle breeze, about 75 degrees. And NO humidity. My bliss.

So I took this fall-like day as a note that it’s about time I post photos of our days of deliciousness at the beach this past summer. The annual Abbaticchio beach week (or two) indeed yielded some great homemade feasts with fresh caught crabs, shrimp and tuna, lots of fresh summer veggies and of course, PEACHES.

The drinks were flowing as well in celebration of my 21st birthday, and we made some killer cocktails with fresh herbs and berries.

Play, eat, drink, relax. My kind of routine. Oh how I love the days when there’s nothing to do but watch the sun drift across the sky and enjoy good food, drinks and friends :] Already looking forward to next year!

And now for some culinary highlights of the week…..

One of my favorite meals of the trip was Tara + Jamie’s Vietnamese Bun, a light dish of assemble-yourself vermicelli noodles, fresh herbs and vegetables, shrimp or steak and nuoc cham sauce. The perfect summer dish. Patty sauteed the shrimp with coconut milk, curry and pineapple, adding even more yummy Asian flavors.

Fresh mint brought from mom’s garden

…but wait! Jeremy, Kyle and dad returned home with their dinner contribution, crabs caught out in the bay behind our house. Time for a quick crab feast appetizer….

A proud father.

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