first landing {life}

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For five weekends now we've been trekking out toward First Landing State Park for a Sunday morning walk along the Chesapeake Bay. I'm not gonna lie. It was my brilliant idea in the first place. I just decided that I needed to do it, needed to go, and if I went by myself that would be okay. Luckily, everyone wanted to come with me.

Because Lucy needs the most exercise, we started with her first. Honestly? She's not the best beach dog. She's a bolter, and while I don't think she'd head off the beach and toward the busy street, it's too stressful to not be sure. So on the leash she stays. Which is fine, except for Lucy, the sand is BIG, the sky is BIG, the bay is BIG...well, you get the idea. She's an anxious little one.  

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We tried Thea next, and that's worked out much better for everyone, I think. Mellow on the car ride and mellow along the water, she's the best beach dog we have. She's content to sit with me if Cal and Neel are throwing the baseball, and if I say, "Let's go for a walk," she jumps up and is ready to plod along beside me. Sweet corgi looks so small on that vast beach.

Cal tries stand up paddleboarding. 

Cal tries stand up paddleboarding. 

That's Neel way out there. 

That's Neel way out there. 

Buster the bulldog, to the fore of that paddleboard. 

Buster the bulldog, to the fore of that paddleboard. 

Often times, we'll meet my friend Kim and her family for a walk with their bulldog Buster. If you follow me on Instagram, you may have seen Thea paddleboarding with Cal. It was Buster's paddleboard that Cal and Neel (and Thea) borrowed that gorgeous early October day. 

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A tanker ship rounds Cape Henry and heads to Norfolk, likely to the spot I can see from where I take all the shots from our river.

A tanker ship rounds Cape Henry and heads to Norfolk, likely to the spot I can see from where I take all the shots from our river.

I've described to you before about how the layout of the land and water works here, and as you can see, we have so many options when it comes to taking in some beach or water time. Endless marshes or rivers aside, it's always remarkable to me that you can think to yourself, "Bay or ocean today?" Even on the bay, there are different landscapes, and further up things feel calmer while here at the mouth the world seems more wild.  

I never would have dreamed you could pull me away from the ocean, but I've come, I think, to love this spot the best. I love the curve of the land as it bends around Cape Henry and I love that we're in the place where the great Chesapeake Bay meets the Atlantic Ocean. I love it that this is where the first settlers landed when they first came to America, and I love seeing the naval might and the industry of our country travel these waters. I feel connected to the earth in a way here that doesn't happen on pavement or city streets.

The weather has been different each time we've gone, with wind and wave marching changeable patterns along the shore. Some days (like this past weekend), it's clear enough to see the cars traveling the Chesapeake Bay Bridge Tunnel in the distance. Others have been blustery and cool, with gray clouds scudding across the sky.  

Will we make it deep into winter? I don't know. I hope so, and with Virginia winters, we're likely to get at least a Sunday or two here or there where we can go. Until then, this I treasure. Time with my family. Hearing Cal say each weekend, "We're going to the beach, aren't we?" Walking with a faithful pup by my side. My feet in the cool soft sand. The splash of a wave against the shore. This I cherish.

cheater aioli {life}

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It's been ages since I've given you guys a recipe, and today barely counts. Seriously, two minutes, build in some wait time and you're done. The only hitch: must love mayo. 

A few weeks ago, we made this recipe from Bon Appétit for dinner. (Side note, I'm switching up my magazine interests and if anyone wants to add a subscription to this to my Christmas list, please. Go right ahead.) They are delicious. And spicy. Neel and Cal were in heaven, but I'm the wimp in the family, so I knew they'd be a bit over the top for me. I decided to whip up this aioli to use as a dip to counteract some of that spice. I mean seriously, 1/4 cup of Siracha? I couldn't even do that.

1/2 - 3/4 cup mayonnaise (such as Duke's)
3 cloves of garlic crushed

Add crushed garlic to mayonnaise and mix well. Refrigerate until flavors blend, at least half an hour. Serve with everything from spicy chicken skewers to pommes frites! And for a real aioli recipe, click here.