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eNewsletter · November 2014 |
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Let’s Give Thanks
Thanksgiving is one of the national holidays celebrated in America; it’s a day of giving thanks for the blessing of the harvest and for the preceding year. As you partake in family celebrations, remember to simply give thanks. We want to wish all of our friends a wonderful Thanksgiving holiday! If you are able to spend this Thanksgiving with us in Mexico Beach, some of our area restaurants and grocery stores will be open to accommodate any last-minute trips or dining plans.
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And the Winner Is…
 Last month, we were giving away two shopping gift certificates. The lucky winner of The Grove gift certificate is Lynda Ferguson from Ontario, Canada, and the lucky winner of the Beachwalk gift certificate is Debbie Solomon from Clearwater, Florida.
This month, up for grabs is a cozy, comfortable Mexico Beach sweatshirt. To put your name in the hat, send an e-mail to Melissa and include your contact information. The lucky winner will be announced in the December newsletter.
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Meet Mexico Beach
 This month, we want to introduce you to a new business in town—La Robe Boutique. Bonnie and her lovely staff welcome you to come in and play dress up. Located at 2904-C Highway 98 in Mexico Beach, the shop is open Tuesday–Saturday from 11a.m. till 5 p.m. Offering clothing lines like Honey Punch, THML, Blu Pepper, Ya Los Angeles, and many more, La Robe Boutique has fashion-forward styles for the modern girl. You can build and customize your wardrobe without breaking your bank account. Come visit La Robe Boutique today.
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Mexico Beach Fishing Report
November
The weather is cooling down but the fishing is still hot. Flounder and sea trout are biting in the canal and jetty channel. Expect to reel in whiting from the beaches and huge redfish along nearshore structures. Further out, the gag grouper and triggerfish are biting at the MBARA car-body sites.
Photo: Captain Mitch Coleman of Floridaze Adventures poses with a large redfish caught close to shore.
Mexico Beach offers some of the best sport fishing in the world. For a complete list of charter services, marina info, and reef coordinates visit mexicobeach.com.
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 Turkey Trot
November 27
Start the Thanksgiving Day off by running your way to the dinner table! The Mexico Beach Community Garden presents the annual Turkey Trot. A great morning can start off with everyone running or walking and enjoying their time together. All ages welcome and all entries receive a T-shirt. Sign up now and enjoy spending Thanksgiving here in Mexico Beach. For more information, click here.
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 Mexico Beach Christmas Tree Lighting
December 7
Come celebrate Christmas on the beach! This great evening event will include Santa, refreshments, carols, and much more. The Mexico Beach Christmas Tree Lighting will be held at Sunset Park—festivities will begin at 6 p.m. (CST). For more information, click here.
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 Annual JSL Chili Cook-off
December 13
Come enjoy a day of chili and fun! The Junior Service League is hosting the Fifth Annual Chili Cook-Off on Saturday, December 13. There will be plenty of chili to sample, along with cold beverages and live music. Bring the family out to Marina Cove and help support the JSL. For more information, click here.
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 Celebrate Twice
December 31
No need to wait another 12 months for the next New Year. This year, ring in the New Year twice! Start in the Eastern time zone in Port St. Joe and St. Joe Beach, then travel west just five minutes to Mexico Beach and celebrate all over again an hour later in the Central time zone. For more information, click here.
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Recipe of the Month
Calico Scallop Corn Bisque
We thank the MBARA for sharing this delicious recipe from the Mexico Beach Artificial Reef Association cookbook.
INGREDIENTS
1 tbsp. olive oil
1 bunch green onions, minced
4 tbsp. butter or margarine
¼ cup flour
3 cups fish stock, chicken stock, or clam juice
1 cup milk
1 cup scallops (or small shrimp)
1 ½ cups corn kernels (fresh, frozen, or canned)
½ tsp. minced fresh thyme or dill
Salt
Hot pepper sauce
½ cup light cream
DIRECTIONS
Heat olive oil in large heavy saucepan. Add the onion and cook over low heat until softened. Melt the butter or margarine in a medium-size saucepan. Add the flour and stir with a wire whisk until blended. Cook 1–2 minutes. Pour in stock and milk. Stir to blend. Bring to a boil over medium heat and cook 5–8 minutes, stirring frequently. Cut larger scallops into smaller pieces and add to the onion, along with the corn and thyme or dill. Cook until scallops are done—about 5 minutes—stirring occasionally. Remove the pan from the heat. Add the sauce mixture to the scallop and corn mixture. Mix well. Remove 3 cups of the soup and puree in a blender or food processor. Return it to the rest of the soup in the pan and stir well. Season with salt and hot pepper sauce to taste. Add the cream and stir to blend. Heat the soup almost to boiling point, stirring frequently. Serve hot and enjoy!
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Thoughts for the Month
Thanksgiving means so much for so many, but most associate food with this holiday. Here are some fun turkey facts for your enjoyment!
The average weight of a turkey purchased at Thanksgiving is 15 pounds.
The heaviest turkey ever raised was 86 pounds—about the size of a large dog.
The most popular ways to serve leftover turkey: in a sandwich; in stew, chili or soup; in casseroles; and as a burger.
Turkey has more protein than chicken or beef.
A turkey will have 3,500 feathers at maturity.
Male turkeys gobble. Hens do not. They make a clucking noise.
Commercially raised turkeys cannot fly.
Turkeys have heart attacks. The United States Air Force was doing test runs and breaking the sound barrier. Nearby turkeys dropped dead from heart attacks.
Turkeys have poor night vision.
It takes 75–80 pounds of feed to raise a 30-pound tom turkey.
A 16-week-old turkey is called a fryer. A five- to seven-month-old turkey is called a young roaster.
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