June 1st, 2019

Big Chill Beach Club, Indian River Inlet, Delaware State Seashore Park, SoulFire Collective, Yoga, Delaware Beaches, Misaki Sushi, South Bethany, Bethany Beach, Sipping, Dining, Coastal Delaware, Summer 2019

At times when you do not plan anything and just go with the flow or wing it, you have the most fun. Long summer days, not rushing, is part of living here at the Delaware Beaches. Believe me, I know I am lucky to live here and never take it for granted.

Debbie and I took off towards the Big Chill Beach Club. This is located south of Dewey Beach, Delaware, and probably closer to Bethany Beach. The actual address is 27099 Coastal Hwy., Bethany Beach, DE 19930. It opens at 11 a.m. until 10 p.m. every day. Website? http://www.bigchillbeachclub.com

You can have the server sit you at a table or you can take a seatt at the bar looking out, which is what Debbie and I did. That was our view, sipping a little wine. We checked the menu and it actually looked good. Have not tasted the food so let me know if you do.

As we arrived it seemed there was a yoga class. This yoga studio in Rehoboth Beach, SoulFire, was celebrating with a class their 1st year anniversary. Very popular as you can see. SoulFire Collective Yoga is located at 176 Rehoboth Ave., #2a, in Downtown Rehoboth Beach. Website? http://www.soulfirecollective.com

The sun was setting and being high up you could capture how pretty it was.

Summer 2019 is expected to be a very busy one. The Delaware Beaches are year round resorts. People want to get out of the city. They want to experience that total physical and mental inertia. Refresh, really. Rehoboth Beach has a sign as you enter the city that says “Relax, You Are at The Beach”.

Finding parking might take all that physical and mental inertia by the wayside so Debbie and I continued to Misaki Sushi in South Bethany. Parking, good food, great service and very affordable.

Misaki has been around for many years. The location is at 34444 Coastal Highway, York Beach Mall, Bethany Beach, DE 19930. It opens at 5 p.m. Tel. 302-539-0500. You can find them on Facebook as Misaki Sushi Bethany Beach. You can also find them on Instagram.

A shout to our server who was attentive but not intrusive.

Debbie and I started with two salads. The Seaweed Salad for Debbie, which was marinated seaweed and sesame seeds. And mine was the Lighthouse Salad which I found delicious. Seared tuna, avocado and sweet miso.

I love scallop sashimi so when on the menu, I do order it. My roll was the special of the evening.

For Debbie the Bam Bam, salmon, scallop and avocado.

We chatted, caught up with each other, and laughed…..what are friends for, right?

The Art of Sipping & Dining, a way to relax, enjoy and reconnect. Talk to you later.

June 9th, 2014

Meatless Monday! Red Mushroom Bisque, Recipe, Easy, Vegan, Gluten Free, Rehoboth Beach VegFest, Friday, 6/13 through Sunday, 6/15, Rehoboth Beach, Delaware, Southern Delaware

Meatless Monday is a trend that has been taking the nation by storm…..just a day to stay away from meat!!   So, as the weather in Rehoboth Beach turned a little cloudy, I thought that the Red Mushroom Bisque would be a good alternative to anything else you might have thought preparing.

First of all, the original recipe has been completely deconstructed….it is my own now.  Hope you like it.

RED MUSHROOM BISQUE

2 tablespoons vegetable oil; more if needed

1 1/4 lbs. mushrooms…..I used two different types of mushrooms; your favorites will do.

Salt and pepper to taste

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

1/3 cup Sherry or Madeira wine….or a bit more, if you want to.

3 cups unsalted vegetable broth, plus more if desired.

2 cups almond cream (recipe will follow)

Chopped Chives for garnish

White Truffle Oil for garnish

Basil paste for garnish (found at grocery stores, by the fresh veggies)

Heat a large soup pot on medium high heat.  Add the vegetable oil, then mushrooms.  Cook, stirring often until the mushrooms begin to brown.  Remove from the heat, spread on a plate and let them cool off.

Season the mushrooms with salt and pepper.

In the same pot, heat the olive oil over medium-high heat and add the onions, cooking them until translucent and slightly browned.  Add the garlic, then, the Madeira or Sherry, scrapping the bottom of the pot.

Add 3  cups of unsalted vegetable broth and half of the cooled mushrooms.  Simmer and remove from heat.

In your blender, blend the mushroom mixture.  Return the blended mixture to the pot.

Whisk in the almond cream.

Heat the soup, having in mind that it could thicken as it heats up.  If it does that, you can add a bit of the unsalted vegetable broth and that will take care of it.  I don’t think you will have any problems, though.

ALMOND CREAM

1 cup raw almonds

1 large clove garlic

6 or 7 cocktail tomatoes cut in half….they are bigger than the grape tomatoes.

1/2 teaspoon sweet paprika

2 tablespoons balsamic vinegar

1/2 cup unsweetened almond milk

2 tablespoons of basil paste, found by the fresh veggies in the grocery store.

In a high powered blender or Nutri-Bullet, which is what I used, put all the ingredients and blend until smooth.  That’s all!  It will be like a cream, not totally smooth, but close to it.

Serve your Red Mushroom Bisque on a pretty bowl and garnish with chives, basil paste and drizzles of truffle oil.  If you do not have truffle oil, you can use your favorite oil.

Enjoy!!

Last year, Rehoboth Beach VegFest was a one day event….this year is the whole week-end, but the day to really go and enjoy the tastings, recipes, and talks will be on Saturday, June 14th.  All the details can be found at http://www.rehobothvegfest.org.

Have a great day!