7:30 Kids watch Fantastic Mr. Fox; parents take turns running on the beach.
10:00 Pool: Work on touching the bottom of the 9-foot deep end with hands, holding underwater handstands for at least 5 seconds, and tightening up jack-knives off the diving board.
1:00 Lunch. Tomato Sandwiches. Leftover Shrimp & Grits.
1:30 Quiet Time: Dad reads Freedom, Phoebe reads Utterly Me: Clarice Bean, Abby plays paper dolls, Mom marinates a pork tenderloin in bourbon, soy, brown sugar, olive oil.
4:30 Discuss the differences between a Snowy Egret (black beak, yellow feet) and a Great Egret (yellow beak, black feet) then seek out real-life examples on our bikes.
6:00 Yardarm. Mom prepares potatoes, peaches; Dad prepares the grill.
7:00 Family Dinner…
Grilled Pork with Peaches
A few hours before dinner (after the pool, before the beach?) marinate pork tenderloin in 1/4 cup bourbon, 1/4 cup soy sauce, 2 tablespoons brown sugar, a few glugs of olive oil, a 2-inch hunk of peeled ginger cut into chunks.
Dinnertime: Slice three to four peaches as shown and brush with either melted butter or canola oil and a sprinkling of brown sugar.
Grill pork for about 15-20 minutes, turning every 5 minutes, until the middle is firm but not hard to the touch. During the last 5 minutes, grill peach slices, turning so they don’t burn. Serve with campfire potatoes.