Sunday, December 21, 2014

First Day Of Winter On Holden Beach

Jelly Fish that resembles a four leaf clover.

We arrived on Holden Beach and have spent the last few Christmases in this quant seaside town.  Stone and I rent a little cottage and come here to relax.  Some years we come alone, others, one of the children may join.   Our days consist of walking, biking, lots of reading and sitting in the hot tub overlooking the Atlantic Ocean.  

Our home for the week is small, charming, and adorable.

As soon as we arrived in Holden Beach we set about to find a Christmas tree.  There was none to be had.  We looked everywhere, each time being told the same thing, "we sold out about a week ago."  Finally, we stopped at Home Depot before crossing the bridge that would lead us to the island.  They had three tiny trees.  I looked at Stone and began laughing.  In Christmases past, upon arrival, we would pick up a tree for $5.  Since it would be a week before Christmas, it would be slim pickings, but it would be around 6' tall.  Perfect.  So this year we get this very small tree and it cost $20 bucks.  Really!!!

Stone and I enjoying a little hot tub time.

Our Christmas tree all adorned with 200 pieces of candy, lights and tinsel.  Abby Gail and I got the idea from Malia and Jim.  For the past two years they have had a candy tree.  What a great idea.

Abby Gail helping in the kitchen.  Our rule while at the beach is each dinner must consist of fish.  We have been wanting to try the Mexican Baked Fish for some time now.  It's amazing how something so simple can be so good.  Who would have thought to put salsa and corn chips on fish.  It was incredible...

Jelly Fish, Holden Beach, Christmas, Atlantic Ocean, Christmas Tree, Hot tub, Candy Tree, Mexican Baked Fish,
Mexican Baked Fish
Serves:6
Ingredients: 
1 1/2 pound cod
1 cup salsa
1 cup habanero cheese, shredded
1/2 corn chips, coarsely crushed
1 avocado, peeled, pitted and sliced
1/4 cup sour cream
Directions:
Preheat oven to 400'.  Lightly grease one 8X12" baking dish.
Rinse fish fillets under cold water, and pat dry with paper towels.  Lay fillets side by side in the prepared baking dish.  Pour the salsa over the top, and sprinkle evenly with the shredded cheese.  Top with the crushed corn chips.
Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork.
In a skillet, pan sear avocado in a little bit of olive oil just a few minutes until it begins to turn a light brown on each side.
Serve fish topped with sliced avocado and sour cream.

Lucy, Abby Gail and Astrid relaxing while watching Home Alone, ending their first day on the island.