We had soo much fun at the ocean, Pacific Beach to be exact. I love PB because it is tiny and quite. It is like one block to the beach and one block to the like four shops. Each morning I would get up early, walk to the (new, styling) coffee shop in my nightie (which was cute pink pants with tea pots and a grey hoodie and silver tennis-shoes) get a HOT mocha and go walk across the street onto the foggy beach. There was hardly anyone else around. We just spent our days hanging out on the beach. There is not much else to do but that is why I like it. Where else can you walk down the middle of the street in you nightie and feel perfectly normal !!!
The one thing I hate about PB is there is no grocery stores, just a mini-mart. So you have to bring in everything. We rented a little cabin with it's own kitchen, I cooked ahead and hit Grocery Outlet for cheap, organic junk-food. But the big hit I made is a salami dip/spread. I served it with raw veggies and cracker. But I spread it on romain lettuce leaves and it was deli-sh. You can make a bates, keep it in the fridge and scoop out a bit as you want it. By the way the fancy houses below is Seabrook (down the hwy.) I am already to go back !!!
I block, 8oz. of cream cheese
1 cup of mayo
a generous 1/2 cup of finely chopped salami, do not use the pre-sliced salami, get one big piece.
1 garlic clove, chopped
salt and pepper to taste
one jar of marinated artichoke hearts, drained, you can also use 1/3 cup olives
In a food processer cream, cream cheese one minutes. Add mayo, salami, garlic, salt and pepper. Process another minute until it all comes together and the salami is chopped up a bit more. You probably will have to scrap the sides a few times. Add artichoke heats and push a few times to mix in artichokes, but keep them still a little chunky.