We took our 4th annual Hovey/Chappell beach Trip to celebrate the 4th. Every family member was able to make the trip to Port St. Joe. We packed a cooler for beach lunches made of refreshing items that hit the spot and allowed us a few whole days spent completely out on the beach.
The menu consisted of cannelloni bean hummus with cilantro, pimento cheese, chicken salad, and spinach dip all served with pita, toast points and crackers. For ddessert we had chilled lemon and blueberry bars, and the most refreshing- a fresh fruit assortment (made of pineapple, kiwi, cantaloupe, blueberries, raspberries, and strawberries). We reserved a few berries to float in our champagne.
Sherry and Jesse made homemade peach ice cream and brought it down to the beach for us all to enjoy. While they were back at the house we took a big family picture.