Here's Photo #5 and my background story.
"I always knew when summer was coming to an end and I would soon be leaving Grandmas house. Every summer in August we made an annual trip down to Hatteras, NC to visit a family friend. It was during the Annual DAY AT THE DOCKS celebration in Hatteras Village. This weekend trip was the signal that summer was rapidly coming to an end and I would have to leave to go back home.
Because Grandma didn’t have a car we rode the trolley along the ocean highway from Nags Head to Hatteras Village. I loved that ride where you could watch the waves roll in, see the seagulls flying about, occasionally spot a school of dolphins and smell the sweet ocean air. I also knew that I would have a chance to run around the carnival, riding the ponies, tasting sweet treats but the best part was that I would get a huge, piping hot bowl of HATTERAS CLAM CHOWDER. There was always a contest to see who made the best chowder…if you were the lucky one you held that honor for a full year until the next time.
After a day filled with fun and lots of good food we would spend the night at Cousin Tish’s house. She lived right on the beach and I loved listening to the sounds of the waves rolling in as I fell off to sleep."
Here's my journal page:
Recipe for Hatteras Style Clam Chowder
Here's the recipe:
Hatteras Style Clam Chowder
1 tablespoon vegetable oil
1 large onion, chopped
5 stalks celery, sliced
4 carrots, sliced
4 cups peeled, cubed white potatoes
2 (16 ounce) cans minced clams, with juice
3 quarts clam juice
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
8 slices crisp cooked bacon, crumbled
In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften.
Stir in potatoes, clams, clam juice, thyme, pepper and bacon.
Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.
Ok so there is #5...now off to finish #6 and I have another great recipe to share with you ;)
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Have a great day ;)