Since this whole pandemic madness shutdown, we have not been out. Parks, restaurants and beaches, all our favorite places have been closed. And not just that, it has not been safe to be around people even if we wanted to go out.
Then, this week all over the local news the day came for Miami residents. My friend Paula called me “The beach is open! Let’s go. My heart was beating fast. I screamed across the room “Mila! Put on your bathing suit, we are going to the beach!” She was the happiest girl in the entire world : )
We decide on Hollywood Beach and there we were immediately in the ocean breathing in the salt air with all our power and ready to rejuvenate. We waited 3 months to go back to our favorite place -the beach! Unbelievably, we were very close to sharks and a sting ray so we were very careful being in the water.
The smell of salty water and sand is one of my favorite smells.
We pack our essentials: Swimming vest Sunscreen – our favorite is Coppertone Water Babies 50 SPF Fruit, hummus & chips And of course, Mila’s favorite Empanadas.
I make Argentinian style empanadas, so in advance I like to prepare spinach empanadas for her to take to the beach.
Preparation: In a frying pan sauté onion, garlic, salt and pepper in olive oil until golden brown. Add spinach. When the spinach has fully wilted stir in the sour cream, mozzarella cheese, hard boiled egg and agave. Once the spinach is evenly coated with the cheese and sour cream, take off heat and leave to cool. At this point you can turn on the oven to 350F. When the filling is cool, half fill empanada discs with filling so you can fold the other half over. Press the 2 sides down to seal, pierce with a fork a few times on top. Bake for 20 minutes, done! They can be eaten hot, or at room temperature.
I hope everybody is able to enjoy the beach like we did.