A NeW MoNtH, HoMe, & JoUrNEy ♡

Hello, Welcome to Marcia’s Cottage by the Sea. ♡ I’m so happy to see you today my friend. ♡ Shall we have a little tea. ♡

Happy Friday! Any fun plans for the 4 th of July weekend? Hmmmmm….

I’m thinking I just might be painting…(grin)

 

Today marks almost 2 weeks that I’ve been living in our new little cottage on the Oregon coast.

I’ve learned a lot

made some new friends

am beginning to fill a little more comfortable with my new surroundings.

 

                              And, looking back a year ago

I can now see that when I made the choice to create this new dream, it would have never happened without having courage to begin.

Somehow the courage to take those first few steps requires that we walk through any fears which often include being afraid to make mistakes, being humble, and even being prepared to fail.

But life can’t be lived on the sidelines.  I’m discovering that it is the process of doing the act itself that brings us joy.  Pretty simple when you think about it.

Wishing you a glorious weekend. So much to celebrate. ♡

Come join me on my first visit to the local Farmers Market…

Hello from my little cottage kitchen…see what I did!

Thank goodness I have always loved food from the ocean. Salmon being my all time fave, but I never will pass up a fabulous crab, or shrimp salad. I don’t have many cooking utensils right now, so it’s easy for me to keep things simple. Here’s a super easy smeasy recipe for Mango-Pineapple Crab Salad. Enjoy!

This is a no-cook recipe only takes 15 minutes total and is the perfect dish to remind you of summer with flavors of crab, mango and pineapple.

Makes 4 servings

Ingredients

1/2 cup extra virgin olive oil

1/4 cup fresh lime juice

3 tablespoons honey 1 large garlic clove, grated

1 tablespoon coarsely chopped fresh cilantro

4 tablespoons chopped fresh chives

1 pound jumbo lump crabmeat

2 cups sliced peeled mangoes (about 2)

2 cups cubed pineapple

1/2 cup thinly sliced red onion

1 ripe avocado, cubed

1 head Bibb lettuce, separated into leaves

Freshly ground black pepper

Cilantro sprigs

Preparation:

Whisk together first 6 ingredients and 2 tablespoons chives in a large bowl.  Add crabmeat and next 4 ingredients; toss gently to coat. Divide lettuce leaves evenly among 4 plates, and top evenly with crab mixture. Sprinkle with black pepper, cilantro sprigs, and remain 2 tablespoons chives.

Bon Appétit!

“To get where you want to go, you must keep on keeping on.”

~Norman Vincent Peale