And who knew that about 5 bazillion other people would have the very same idea?!
We ate some seafood, I darted into Publix, we got some frozen yogurt, then we went to secure the perfect spot to take in all the festivities. We paid a $5.00 parking fee to go park in Battleship Park, because I had assumed that that would be the best place to take pictures, but as we were trying to find a parking place (which was not easy, mind you) all of that sweet tea I had consumed with our seafood dinner suddenly hit me with a vengeance and wouldn't you know it?
Yep. Only porta-potties.
And I am like, NO.
(Thank the good Lord that I am married to a very patient man.)
So we turned right around and left. I think next time it will just be easier to throw that five dollar bill right out the window and save the time and aggravation of dodging pedestrians in Battleship Park. Anyway, we eventually wound up with a great view in a no parking zone on the side of the bay. And even though we were a little hesitant that we were breaking the law by parking there, a nice woman walking by in some in some short shorts and flashy gold earrings told us that we were just fine to stay where we were because "Honey, anything goes on the Fourth of July on the causeway."
And to top off our already great night, we made a run through Krystals on our way home because seafood and yogurt was not nearly enough.
And that concludes my Fourth of July recap. On to the recipe.
Here are my notes:
-No need to peel the peaches. Just pit them, then coarsely shop.
-The sugar and vanilla can totally be adjusted. I wanted it very vanilla-y, so I added a lot. But you can do what you want.
-I loved this over crushed ice.
-You can make the peach base ahead of time and store in the fridge for a couple of days. Fill glasses as you need them.
-I think this might be great with nectarines too. Or maybe plums.
1 (12 to 14-ounce) can peach nectar
1/2 cup sugar
4 small to medium peaches, pitted but not peeled, and coarsely chopped
1 tablespoon vanilla extract
Process the nectar, sugar, peaches, and vanilla in a blender until smooth. Fill glasses with crushed ice and equal parts of the peach base and club soda.