Actually, It’s a tale of 5 or 6 beaches, but that doesn’t have the same ring to it. As a Southern California girl, I think I’m required to have salt water in my veins. My parents would take me to the beach almost every week when I was little. I would spend the day playing in the sand and diving into the Pacific with reckless abandon. Somehow, I don’t remember it being as cold as it is now.
Up until the time that I was 11, we had lived no more than 10 minutes away from a beach. As you can image, moving to Houston was a big change for my family. After being landlocked an hour west of Houston for a few weeks we decided to make the drive down the causeway and see what this Galveston Island was all about.
Okay, I’m exaggerating a bit. The beach is pretty nice when it’s not covered in seaweed.
While Galveston might not be the most picturesque beach I’ve ever been to, it does have its charms. And now that we’ve found St. Luis Pass beach, it feels more like the beaches that I grew up with.
Once the temperature hits 80 degrees – and in Texas that could be as early as March – I get a hankering spend the day by the ocean. Clint and I call our friends, pack up the grill, convince the dog to get in the car (she hates car rides – go figure), and make the 45 minute drive down I45 to Galveston. I make lunch for everyone (dessert included) and we spend the day in the sun listening to the waves and sipping tropical drinks. I really don’t see how life could be better.
- 2 large lemons, juiced
- 2 mango, peeled pitted and sliced
- 1 can peaches in juice (not syrup), drained
- 1 cup spiced rum
- ½ cup coconut rum
- Lemon lime soda
- Put the mangos, lemon juice, and peaches into a blender. Blend until smooth. Pour the juice into a plastic bottle (no glass at the beach) or pitcher if you are serving this at home. Add the rum and mix.
- To serve, take a glass full of ice and fill half way with the juice mixture. Top with soda. Add your favorite drink umbrella and enjoy.