The weather has taken a turn towards spring here in the south! To celebrate, my Honey and I decided to take a trip to Tybee Beach for a picnic. Now being a northern by birth, the idea of heading to the beach in February is completely foreign, but I’m willing to embrace it.
February in the South almost makes August worth it.
It turned out to be a beautiful day and more than worth the drive! There is something refreshing and recharging about a day at the beach. In fact, I found it so relaxing I took a small catnap after our picnic.
Under the boardwalk
Our beach picnic adventure was a little last minute, so our menu was as well, but in my opinion, food always tastes better outdoors. It was all tasty and gone by the end of the day. The noodle salad was super quick and easy to make. You can really throw in any veggies you have around. It turned out to be a great picnic option.
Sundown at low-tide
The menu:
Thai peanut noodle Salad
1 tbsp peanut oil
2 tbsp ginger
1 clove garlic, minced
3 tbsp sesame oil
2 tbsp balsamic vinegar
2 tbsp sugar
1.5 tsp salt
1 lb noodles of your choice (I used simple asian style noodles that I had around)
8 green onions, sliced
1 red pepper, chopped
2 large carrots, juliened
1/2 cup peanuts, chopped
1/4 cup basil, cut in ribbons
Heat peanut oil and lightly saute garlic, green onion, red pepper, and carrots. Remove from heat and add ginger, sesame oil, balsamic, sugar, and salt. Mix together until sugar and salt dissolved. Cook noodles as package indicates. Mix with dressing and veggies. Top with basil and peanuts. Serve cold or at room temp.
Dessert:
Fresh strawberries and blueberries
Ah yes, I'll definitely be back.
Pot, Meet Kettle 