The beach is magnificent and the 1,500 sea oats that were planted earlier this year have taken root and are flourishing!
Making Progress Every Day
The rebuilding of Mexico Beach continues each and every day, and we are proud of the progress that has been made. The beach is magnificent and the 1,500 sea oats that were planted earlier this year have taken root and are flourishing. We don’t have an exact date as to when the detour on Highway 98 will be removed, but it will be soon. We want to thank everyone for their patience as we continue to move forward. The City of Mexico Beach has done an amazing job, and they continue to work toward the common goal of restoring Mexico Beach to what all our residents and visitors love. Our beaches and waters are open for enjoyment, so please come visit us.
And the winner is...
Last month, we had a gift certificate to Mango Marley’s up for grabs, and the lucky winner is Chuck Thomas from Rushville, Illinois. Congrats, Chuck!
This month, we are giving away a Mexico Beach “Old Town by the Sea” T-shirt from Cathey’s ACE Hardware. Since 1974, Cathey’s ACE Hardware has been serving the area’s needs, from hardware to beach toys and more. They are still working to meet the requests of our residents and visitors, so stop by and see them. To put your name in the hat, send an e-mail to Melissa at firstname.lastname@example.org and be sure to put your contact info in the e-mail.
Meet Jenny Myrick
In this section, we want to help all our loyal readers get to know the places and faces of Mexico Beach. This month, we would like to introduce you to Jenny Myrick, the new City Clerk for Mexico Beach. Jenny graduated from Port St. Joe High School and Florida State University, where she received her degree in accounting. She has a rich and deep background in accounting and experience with major accounting firms in this area and in Tallahassee, and she will earn her MBA degree in December. Jenny is married and has three girls who keep her busy supporting their athletic endeavors. Jenny welcomes the challenges of rebuilding Mexico Beach and is dedicated to making Mexico Beach a great place. The next time you are in City Hall, stop in and say hello to Jenny.
Bay Scallop Season
August 16 to September 15
Ready to explore and hunt for scallops? The 2019 season opens August 16 and ends September 15, 2019. This season opening is from the Mexico Beach Canal in Bay County through the westernmost point of St. Vincent Island in Franklin County. Recreational harvesters need a Florida saltwater fishing license to harvest bay scallops unless they are either exempt from needing a license or have a no-cost shoreline fishing license and are wading from shore to collect scallops.
October 10, 2019, will mark the one-year anniversary of Hurricane Michael striking Mexico Beach. A community remembrance event will be held at the shopping center where Mango Marley’s is located. This event will start at 5 p.m. and feature comments by Mayor Cathey, food, beverages, and live music by Rockin’ Randall and Flabbergasted. Mark your calendar and plan to join us as we reflect on our how far we have come and how resilient our city and residents have been and will continue to be as we move forward. #rebuildingwithlove
Mexico Beach is a Leave No Trace community, and we appreciate your assistance in helping us keep our beaches clean. Any items left on the beach unattended from 7 p.m. to 7 a.m. will be removed and disposed of by the City of Mexico Beach. Items include, but are not limited to, tents and tent frames, beach chairs, coolers, umbrellas, toys, etc. Also, please fill in any holes before you leave. Your assistance with these requests will keep our beaches beautiful and pristine. For full details on this ordinance or questions, click here or contact City Hall at (850) 648-5700.
Tupelo Honey Grilled Shrimp
This flavorful dish will be sure to have all your guests raving about it! We publish it compliments of the Mexico Beach Artificial Reef Association Seafood Cookbook (www.mbara.org).
1 pound large shrimp, peeled and deveined (tails on)
¼ cup tupelo honey
¼ cup butter, melted
⅓ cup and 2 tablespoons Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon black pepper
2 tablespoons dry white wine
2 tablespoons Italian-style salad dressing
Onions, peppers, and mushrooms (optional)
In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing. Add shrimp and toss to coat. Cover and marinate in the refrigerator for one hour.
Preheat grill on high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. If using onions, peppers, and mushrooms, alternate these in between each shrimp.
In a small bowl, stir together honey, melted butter and remaining 2 Tbsp. Worcestershire sauce. Set aside for basting.
In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
Lightly oil grill grate and grill shrimp for 2–3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling. When shrimp is done, serve and enjoy!
Arnold Palmer was one of the greatest golfers who ever played the game; he was also a gentleman. Below are some of the thoughts, humorous comments, and words of wisdom he shared with us over the years:
I never rooted against an opponent, but I never rooted for one either.
How did I make a twelve on a par five hole? It's simple—I missed a four-foot putt for an eleven.
One thing I’ve learned over time is, if you hit a golf ball into water, it won’t float.
Your worst putt will usually be as good as your best chip shot.
If you’re stupid enough to whiff, you should be smart enough to forget it.
The thing I probably love the most is driving out with the championship trophy under my arm.