When we bought our beach house, I knew that we would be hosting many guests. I have a big family, and we have some close friends too, so I began to decorate the house in a way that would make all our guests feel welcome in our home.
Year after year, my family went on a beach vacation to the same beach and hotel. The hotel was right on the beach, so it was convenient to wake up every morning, grab our towels, and get to the beach as soon as we can. We fell in love with all the little beach towns around the area as well. There are beautiful farms that have stands where we can buy fresh produce, unbelievable home-baked pastries, and the freshest fish you could imagine. Of course, at the time, I was not able to cook in the small kitchen we had in our condo. I could only dream of having the equipment I needed to make my family a home-cooked meal with all the fresh ingredients available to us.
When we purchased our home, I wanted to make it a place where everyone felt at ease. Aa a host, I wanted to make sure guests got a good night sleep, so one of the first things I did was to buy beds with a good mattress that would last for years. The mattresses were the first things I bought, and judging from the people who slept on them, it was money well spent. I made sure that each bed was properly fitted with nice sheets and pillows to make the beds look inviting. I have cheerful pillows that say things like “relax, life is better at the beach” and “live life simple” on each bed to remind our guests what beach life is all about. Each room has a clock, and good blinds so folks can sleep in if they wish. There are also nightstands, full length mirrors, and lots of storage space for personal belongings.
I also changed all the shower heads (what a difference this can make!), put out good towels, and found pretty shower curtains to make the bathrooms look clean and put together. I stock fresh soap, shampoo, and conditioner, and I have diffusers to ensure the bathrooms smell as clean as they are. Each also has a hair blower, shower cap, and bathrobe for my guests to use.
The minute my guest arrive, preparation stops and I go into hostess mode. I want to make my guests feel comfortable no matter what happens. Things may go wrong, like a bath disaster or a food disaster, but you must take things lightly. Be like a duck– paddle like heck underwater, but let others see you glide effortlessly across the water. Most importantly, we just remember to laugh and not take slip ups too seriously. If you set the mood to have a good time in spite of any mishaps, so will your guests, and that is what is most important.
On to the dish of the day. I thought it would be good to lighten things up as we come into spring, and beach weather is soon upon us. This very light salad is the perfect dish to open a meal. The Brussels sprouts, when they are cleaned up of any outer leaves, are very sweet and do not need to be cooked to be delicious. The bacon, of course, packs this dish with delectable flavor and salty deliciousness– how could you not love that? The onions are delicately cooked, adding texture and additional sweetness and tang. The apples are also a wonderful addition, giving this dish a nice crunch and sweet flavor. The dressing compliments this dish, with the honey and Dijon mustard adding a nice bouquet of sweet and tangy goodness. Truly something for everybody in this salad.
This dish is courtesy of A Taste of Home and will serve 12 people who will enjoy this healthy dish after a day at the beach.
Brussels sprouts with Bacon Vinaigrette:
3 pounds fresh Brussels sprouts
10 bacon strips, chopped
1 medium red onion, halved and thinly sliced
2/3 cup white wine vinegar
1/3 cup honey
1/4 cup Dijon mustard
2 medium apples, thinly sliced
Trim Brussels sprouts.
Using the slicing blade on a food processor or a knife, thinly slice sprouts.
Transfer to a large bowl. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.
Remove with a slotted spoon; drain on paper towels.
Discard drippings, reserving 1/4 cup in pan.
Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes.
Stir in vinegar, honey and mustard.
Cook and stir 1 minute.
Drizzle with onion mixture; toss to coat.
Add bacon and apples to Brussels sprouts.
Refrigerate at least 3 hours before serving.
It’s that Simple!
