It's a bittersweet time here as our son Tristan and family has moved away to settle in the Midwest. When he was in the Army it was a little different as he was stationed at Ft. Stewart in Georgia. We could visit a bit then. Now he's moved across the country and while we will miss him, we are excited about his "escape" from this part of Florida.
Doug and I have wanted to move and talked about it many, many times over the 35 years we have been together. In our 30's we wanted colder weather and looked toward Maine, Minnesota and...we even had fingerprint cards sent from Alaska as we thought we would teach there. Obviously years passed and we stayed put. My Pennsylvanian roots have beckoned more than once and that state had also been considered.
But - the big news is - the kids made the big jump and are now relocated. I'm envious and happy for them. They will be missed but what a great chance to start over.
While my daughter-in-law went ahead to get settled, we had our son over for visits and dinner many times these past two months. One memorable (and particularly tasty) dinner featured crab cakes.
As usual we paired it with cheddar cheese grits, fresh bread and openned a Chardonnay. It was so filling we could only eat two of the crab cakes but this worked out for a second meal.
I packed Tristan a to-go container with leftovers and Doug and I took the same to work the next day. Now that's a way relieve the Monday blues - an excellent lunch!
Another good meal was Spinach Chicken Lasagna. I will post that recipe coming up soon but wanted to share the photo. This is a hearty meal leaving enough leftovers so I could send some home with Tristan.
We are all seafood lovers here so fish and shrimp make the appearance frequently. A few weeks ago Doug grilled fish and we all sat on the patio looking out for foxes and sipping wine.
Sunday, our last evening together, we had Greek Scampi.
We've had some great vacations together, fun motorcycle rides, played hours of board games and have been a close family. We'll miss you but we are also happy for you too!
I am sharing this with Beth Fish's Weekend Cooking Series