We’ve rented a house at the beach this week, but we haven’t seen it because why would you leave your house if it had a pool like this in the backyard? Between this, and other things the only delight pathetic city people — the giant (charcoal!) grill, a washer and dryer and an entirely separate floor just for bedrooms, meaning that adults can converse at a notch above a whisper after children go to sleep — we have zero regrets. Plus, 7 week-olds, as everyone lies when they say, are so portable! I mean, they physically are, but our sardine-packed car on Friday with everything from a folding bassinet, crib, tub, reams of burp cloths, swaddling blankets and the most sigh-worthy collection of tiny rompers might tell a different story.
Beach house cooking — the kind fueled by good farmer’s markets but the notable absence of whatever ingredient you needed most, forcing you to be clever — is my favorite. To wit, it’s only day three and we’ve already eaten our body weights in grilled meat, caprese, and my favorite new hack on this avocado-cucumber salad (with ample lime juice, olive oil, sea salt and small amount of finely slivered jalapenos and red onion), and this six-ingredient corn salad I made last week is hopefully next for a repeat.