Beach Day with Sombrilla

Vancouver has been HOT this Summer! We're big fans of the heat, and love soaking up the sun, it reminds us of family vacations to California we used to take in the hot summer months. This beach tent has been a lifesaver for beach days with Hazel to keep her out of the sun. It's easy to set up and has lots of room. 

We packed our beach bag full of fruit, snap pea crisps (new favourite), blankets, our Aether cone for some tunes, a growler filled with lots of water to stay hydrated!  

We've been having such a great Summer, trying to soak it all up and take it slow! Lindsay is off on her California road trip and when she's back I'm going on a little island getaway. Hope you get a chance to escape this summer as well!

Pickled Dates stuffed with Honey-Chive Goats Cheese

Here is a fun and recipe by our girl Haley of Brewing Happiness, perfect for a dinner party! Though it seems super fancy, I swear its simple!! 

serves: 6-8 people
makes: 16 -20 stuffed dates 
Prep Time: 5-6 hours
Cook Time: 3 minutes

INGREDIENTS

16-20 large medjool dates 
2 cups distilled white vinegar 
1/2 cup goats cheese
1 tablespoon chives, diced
1 tablespoon honey 

DIRECTIONS

1. Soak your dates in a bowl of vinegar for 4 hours.

2. After 4 hours, drain the vinegar and allow the dates to chill in the refrigerator for 1-2 hours. 

3. Right before you want to stuff the dates - mix the goats cheese, chives and honey in a small bowl until well combined and smooth. 

4. Take the dates from the refrigerator, and slice them in half. Take out the pit in the middle, and stuff them with about 1/2 - 1 tablespoon of the honey-chive goats cheese. 

5. Serve them to guests at a party, or store in the refrigerator (covered) for 3-4 days and eat as a snack!