It’s the first time the kids have really been old enough to enjoy the beach without someone rubbing handfuls of sand in their eyes requiring flushing with saline solutions amid screams in a beachside pharmacy or someone else needing naps for large portions of the day.
We’ve been beach sluts this summer, spreading our love to a handful of different spots both south and east of the city, each awesome for their own reasons. The bays for their calm waters and easy playing, the beaches for their waves and excitement.
I grew up loving the beach so having kids that love to splash me when I’m trying to acclimatise slowly to the freezing water, smash sand castles as I build them, pull down my bikini bottoms in the water and eat the soggy hot watermelon I packed is really gratifying for me, as long as no one actually sees my white butt before I get the ‘kini firmly back in place.
For me, the beach is synonymous with summer, along with sweat moustaches, greasy hair, thong tans and coronas on the back deck. I’m usually a big girls blouse about going all the way into the water until about halfway through the season, but I love the water. I do really think summer is my fave season….although spring and Autumn are pretty swell.
Winter can bite my arse.
We’ve also been loving eating out on the deck this summer. No one needs a high chair anymore, everyone is relatively well behaved at the dinner table if I yell a lot and make transparent threats about TV and dessert, so a little summer alfresco action is awesome for the humid evenings.
Eating light summery meals on these late-summer evenings is my fave so these Lebanese lettuce cups are a winner….not to mention so ridonkulously easy to throw together.
The kids love them and the left over mince makes great Lebanese bread tortillas wraps with melted cheese for school.
Lebanese lamb lettuce cups
What you will need:
500g lamb mince
1 onion, chopped finely
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon cinnamon1 teaspoon coriander
1/2 cup coriander leaf, chopped
1 carrot, peeled and finely chopped’
1 zucchini, grated
1 tablespoon Harissa, optional
1 Lebanese cucumber, chopped
1/2 punnet golden and red cherry tomatoes, quartered
1/2 red capsicum, diced
lebanese garlic paste or hummus
2 baby cos hearts, washed and separated
2 tablespoons dukkah
What you will need to do:
Heat a glug of olive oil on a medium heat in a heavy bottomed fry pan, and toss your onion in. You want to caramelise it a little so just keep stirring occasionally until it’s lightly browned.
Toss in garlic and spices and give a good jiggle until fragrant. Add lamb. Cook until all browned. Toss in pine nuts.
Add carrot and zucchini, and stir in harrissa.
Reduce heat and Pop the lid on for 5 minutes.
Prepare your side salad by tossing the tomato and capsicum together, and popping it on the table with the lettuce, cucumber, garlic dip or hummus and dukkah.
Serve in a large bowl and let everyone make their own. The kids will get it all over the floor, and if you have a dog they’ll think it’s awesome, If not, sorry. I just use a dustpan and brush, because I really don’t want a dog.