We are happy to report that our beach restoration project is nearing completion, and boy, do our beaches look beautiful! We are in the final stages, which include planting dune vegetation and raking. This summer, we are looking forward to a great season and hope everyone will be out enjoying our beautifully new beach. While visiting the beach, please use the marked pathways to avoid stepping on sea oats, and remember that Mexico Beach is a Leave No Trace community. For more info on the restoration project, please visit our website: MexicoBeach.com/mexico-beach/beach-restoration-project.

This month, we want to introduce Beach Planet, a new souvenir and apparel shop. It is located on the corner of Hwy 98 and 40th Street and is open daily. It offers a large selection of beach attire, swimwear, souvenirs, and much more. Stop by, say hello, and let its friendly staff help you find that perfect token of Mexico Beach memorabilia or last-minute beach gear.

For more information on weddings or vow renewal ceremonies on the beach, visit MexicoBeach.com/weddings.

We are delighted to introduce Jamie and Katie, who came from North Georgia to say their vows. They had a romantic sunset wedding and were fortunate to have a sand sculpture to commemorate their ceremony. Congratulations, Jamie and Katie!

We have a big announcement for our electric vehicle owners! The Mexico Beach Welcome Center now offers two electric vehicle charging stations for public use. Each station provides a CCS and Chadmo charger, and fees are market price per kilowatt. The Welcome Center secured a Duke Energy grant that covered the installation of these stations. Duke Energy will oversee the maintenance and service of the stations. Next time you’re at the beach, you can recharge your vehicle while exploring the canal docks, stop by the Welcome Center, or stroll down to local shops and eateries.

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 and please remain off the sand dunes and out of the sea oats to ensure their continued nourishment. There are boardwalks and walking paths that can be accessed to reach the beach. 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.

We publish it with the compliments of the Mexico Beach Artificial Reef Association cookbook (MBARA.org).

8 oz cooked crabmeat
3/4 cup grated pepper jack cheese
1 1/2 Tbsp mayonnaise
1 tsp Asian chili paste (Sambal)
1 tsp. fresh lemon zest
1/4 tsp Worcestershire
1 cup all-purpose flour
1 cup cornmeal
1/2 tsp. slat
1/2 tsp. baking soda
2 eggs
1 cup buttermilk
1 Tbsp minced green onion
1/2 cup melted butter
Salt and pepper to taste

Heat the oven to 375 degrees and lightly spray a 12-cup muffin tin with cooking spray. In a large bowl, combine crab meat, 1/2 cup pepper jack cheese, mayonnaise, chili paste, lemon zest, and Worcestershire sauce. Season with salt. Cover and refrigerate until ready to use.

Whisk flour, cornmeal, salt, and baking soda together in a large bowl. Beat in the eggs, one at a time, then stir in the buttermilk, green onion, and melted butter. Whisk until combined. Divide the batter evenly into the prepared muffin tin, about 3/4 full. Tap the pan on the countertop to remove any air bubbles.

Scoop 1 or 2 tablespoons of the crab mixture into the center of each muffin tin. Lightly press the cream mixture into the batter. Top each muffin using the remaining 1/4 cup pepper jack cheese. Bake for 25-30 minutes, or until golden brown. Serve and enjoy!

The first rule of cooking is to never make a dish that you can’t pronounce.

Never trust a skinny chef.

I have a passion for cooking, but that doesn’t mean I’m any good at it.

You can’t make everyone happy; you’re not an avocado.

I wish I could cook like my mom, and I’m pretty sure the fire department does too!

My cooking is fabulous—even the smoke alarm cheers me on!

Kitchens are made for bringing families together—or for screaming.

When they say, “You are what you eat,” I’m not sure how to interpret that. I guess that means I’m a pizza.

You can’t make an omelet without breaking a few eggs.

I think you really don’t want to know what goes into your food. Seriously, it’s best not to ask.

This saying generally refers to someone who is either a swindler or an unreliable person. It’s believed to be an ancient term that described a witch who supposedly would fly at night on a broom. In the late 1800s, this expression expanded to mean someone who avoided paying bills or who did not fulfill their promises to a customer.