The routine at the beach has changed completely since my nieces went home on Sunday. It's now back to leisurely mornings, not so rushed, but also much quieter. I miss the activity of the kids, but also enjoy the rhythm of the routine that Mom and I long ago established.
We usually get up, and have coffee and chat on the balcony. Then it's off to get ready for the beach and make lunches. At the beach, we have our umbrella set up near the water but not too close (we don't like when high tide gets everything all wet). We read, listen to our ipods, chat and have lunch. In mid to late afternoon, we head back to the house, to shower and relax.
Each afternoon, I usually make some sort of appetizer, and depending upon what I make it may also serve as dinner. Yesterday I made Asparagus in Puff Pastry, except I added my own twist. Here is my modified version:
Asparagus in Puff Pastry (Adapted from Tase of Home)
2 cups water
24 fresh asparagus spears (about 1 pound) trimmed
1 package (8 ounces) cream cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 clove of garlic, minced
1 cup shredded parmesan cheese
1 package (17-1/4 ounces) frozen puff pastry dough, thawed
1 egg, beaten
In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. In a bowl, mix cream cheese, salt, pepper, and garlic until smooth. Set aside.
Unfold the dough on a lightly floured surface. Spread the cream cheese mixture and parmesan cheese within 1/2" of edges. Arrange asparagus spears lengthwise in a single layer over the cream cheese. Brush edge of puff pastry with egg, place second sheet of puff pastry over top of asparagus and press edges together to seal.
Refrigerate for 1 hour.
Cut lenghtwise into 1-1/4 inch pices. Place 1 inch apart on a baking sheet coated with cooking spray. Brush with remaining egg. Bake at 425 degrees fro 8 to 12 minutes or until golden brown. Serve immediately.