Can You Ever Have Too Much Bacon?

The weather was pretty much perfect. The food was yummy as ever. The drinks flowed. Another great extended weekend at the Outer Banks!

This trip included some newbies to our group. It's always fun to have fresh bodies in the house. As much as we love the regulars, we run out of things to say to one another after a day. This inevitably leads to Henry's "It's a Joke, Get It?" story coming out and us trying to come up with new endings to it.

Sunday was spent out on the beach with a little volleyball...


Jay's thinking, "Please don't let me muff this one!"


We finally got to meet little Caroline, who pretty much ate and slept like your typical 2-month old. All the kids wanted to hold her...


Njevin and Caroline


Alyssa and Caroline


Monday afternoon was spent by the pool with yummy blender concoctions mixed up by Bianca. And then there were relay races. Bianca's suit (so cute!) was more form than function. She started to lose her bikini bottom after she dove in and was laughing the whole time she swam her leg of the race.


William and Freddy lead off their teams


Matt reaches for the win


Friends and Family

Per tradition, I made sausage gravy and biscuits for Sunday morning breakfast. I didn't make beef curry for dinner, since I cooked it for Gourmet Tuesday a few days earlier (sorry, MB!). Bianca coordinated an awesome steak dinner that started with steamed mussels, spiced shrimp and guacamole. I was full after the first 3 courses! But she also had corn, potato salad, sauteed mushrooms & onions, and steaks grilled by Robert. William and Mike were cast aside as Robert took command of the grill. I hear Bianca burnt herself while putting this feast together (hope you're all better!).

For those of us who just chill out waiting for the next meal, we don't realize what the cooks go through. Have you ever cooked bacon for 20+ people? It's not an easy feat, folks! Bacon cooks get splattered by hot oil. A lot. And no amount of bacon cooked is enough. 'Cuz bacon eaters are greedy. Fried cured pork fat (yum!) is like crack and if you're #11 in the food line... let's just say I'm sorry we left you with a few crumbs. The only redemption in being a bacon cook is the prerogative to sample a slice before putting it out for the masses. And the ability to stash a couple slices for those who are still sleeping.

Many THANKS to the Master Chefs and sous chefs for filling our bellies with yummy food, to the ones who bought the food and stood in the long check-out lines, and to the clean-up crews for making the kitchen and dining areas look like we went out to eat every meal.

I know summer will fly by and we'll be back down there again in 3 months. Can't wait! There will probably be lots of pics on the Chumados site some time this week, so go check it out!