Watching the tide roll in

If that sounds like a song, it is possible. This morning as we woke and strolled from the back bedroom to our forward living area, we had a great look at this actually happening. Yesterday the winds shifted from a south east wind, coming at us to a north west wind, at our backs and coming from the gulf side. At this point in the island it is very narrow but this morning there was just a light wind at our back. As the tide changed it started to come in toward the beach and into the wind. Before I took this picture, there were no ripples on the water due to relative calm but the wind pushing out against the tide created an interesting effect. You could actually see the tide moving in as thin lines on the surface raising the water level on the beach with each line. Kind of cool to see.This photo was a hour later and these ripples had turned to waves but were still bringing in the high tide. Speaking of cool, along with the wind change came a drop in temps. We woke to mid sixties and while the folks back home are saying "I wish" the other campers are in parkas with long pants, hats and even mittens. Our little Sedona cat is still hiding under the covers to stay warm but needless to say, Gary and I are barefoot and in shorts. I can easily warm the rig up by making a Quiche Delys in the convection oven. It's not hard to warm up a tin can when you have an oven at 350 degrees for half an hour. So what is a Quiche Delys you ask? Well it starts with a scratch pie crust, in one of Garys old Poppin Fresh pie tins (the ones with the holes in the bottom) made with cold Crisco, ice cold water and flour. I would usually use a little cold vodka as well but we have drank every last drop months back. I pre-bake the crust before placing a little bit of cheese in the bottom. I do this because if there are any cracks in the crust (and because I'm using a pie tin with holes), it can get very messy if any egg leaks out. Because the pie crust is already baked and hot, the cheese will melt enough to block any wholes, without making the crust soggy. Today's contents are what I have left in the fridge, some feta, spinach, mushrooms, sweet potato hash from yesterday and spices. Very tasty and it will be breakfast tomorrow as well. Even though everything is from scratch, tomorrow is an easy morning with my ready-to-go Quiche Delys and a cappuccino. This afternoon if there is any chill left in the air, I might make a Key Lime Pie with the beautiful little limes picked at Pennikamp. It will be the last Key Lime pie for the season.