Dawns bloggy blog: 2016

Thursday, April 14, 2016

Say it isn't so

Say it isn't so....

Two weeks have passed much too quickly here.

Huntington Beach State Park

I will miss our six mile walks on the beach.

I will miss the ever changing scenes.

It's never the same.

Always new things and critters being washed ashore and taken back again.

I loved walking the surfs edge looking for treasures.

You never know what odd things you might find.

Some sort of sea creature attached to an electrical socket.

Barnacles attach to anything

Sea cucumber

Purple Sea Pork

I will miss the ever changing patterns in the sand.

Water made..

Man made

The Rangers four wheeler.

wind made..

I will miss beach art

I will miss these scenes...

The birds

I will miss the colorful beach foam bubbles

I will miss watching others enjoy the beach.

Beach bathing boy

There is a lot to miss here....

My boardwalk beauties

I said goodbye to them.

Mr Happy

Ms. Mouthful

Unhappy Sal

I said goodbye to the causeway

And the birds that live there.

I wished Mrs. Wood duck and her babies well.

Goodbye beach...

Goodbye

Goodbye causeway...

Goodbye

Say it isn't so......

Saturday, April 02, 2016

Huntington Beach State Park…YAY

Here we are!

I was very lucky to find two cancelations at Huntington Beach state park.

Jeff and I would have preferred Hunting Island state park, but this is a close second.

We scored two weeks here and free Wi-Fi to boot! Our satellite TV doesn't work but we are able to grab a few stations via our antenna.

I couldn't wait to get out to see the beach.

So after lunch we headed out.

We have been here before and look forward to exploring again.

Thru the woods and over the boardwalk we go.

Up the sand dunes…

to the beach…

Although the park is full the beach is quiet compared to Myrtle beach.

We pass a dead bird…

We think a young Black Scoter

Cannonball Jellyfish

The most common jellyfish on the South Carolina coast.

Cannonball jellyfish are bland at best. In China, where slivered, dry jellyfish are commonly served before banquets and strewn across salads, cooks don't use the cellophane-like strips without first dousing them in soy sauce or sesame oil.

Tabasco works too, said University of Georgia food safety professor Yao-Wen Huang, who in the 1980s earned the nickname "Cannonball King" for his work developing a jellyfish processing system.

According to Huang, the allure of jellyfish is its distinctive texture, suggestive of a cross between a potato chip and a stretched-out rubber band. "We call it crunchy-crispy," said Huang. "It's like when you eat chitterlings, you're not really hungry that you want food. You want that mouthfeel."

Desire for that mouthfeel is so intense in China, Japan and Thailand that an export market has cropped up in the Southeastern United States.