I’m back from Florida and a little sad. Even though I only left the beaches of Greece less than a month ago, I realized I’ve missed the ocean. Living in a landlocked state during the summer makes me crave Los Angeles and the beach. I spent a large portion of last summer hanging out at Manhattan Beach, soaking up the sun and letting the salty sea breeze blow through my hair. Florida has a small edge on California beaches: The Atlantic Ocean. The Pacific Ocean is freezing! I never swam in the ocean off the coast of Los Angeles. I would occasionally wade in up to my belly button but never submerged my head because the water was so cold. This was not the case in Florida. The Atlantic water was so nice! I didn’t want to get out of the water because it was warm yet refreshing. I could have swam in the ocean all day despite my fairly extreme fear of sharks (and alligators!).
Anyways now that I have shared all my thoughts on west coast verses east coast water temperatures onto the food. I went through a huge Food Network phase in high school which continued way into college. I loved Giada De Laurentiis. I mean how can you not? I would convince my mom to make so many of her recipes. One of my absolute favorites was an unusual sweet frittata combining peaches and cherries. A couple weeks ago, I made Steph from Stupid Easy Paleo’s blueberry tortilla, and it brought back all my memories of the peach and cherry frittata. You have to love the internet because I was able to find Giada’s old recipe and adapt it to paleo! If you are okay with a little dairy, throw a couple tablespoons of fresh goat cheese on the frittata before baking.