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eNewsletter · February 2014
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It’s Gumbo Cook-Off Time!
On Saturday, February 15, we’re having our 16th Annual Gumbo Cook-Off and y’all are invited to join us! Our prize-winning chefs will be competing for the “Best Gumbo” and “Best Brunswick Stew” awards with cash prizes. In addition, we will have BBQ sandwiches, sausage dogs, hot dogs, beer, wine, soft drinks, desserts, and much more. Our live music this year will be provided by Stainless Steel. There will be great food, great music, and a great time. Please join us—we start serving gumbo at 10 a.m. Come early and have fun!
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Spring Break
 It might be a little chilly still, especially for our neighbors to the northwest, but spring break is not too far away. If you haven’t already booked your lodging for this year, it’s not too late. Check out our great lodging partners and ask about their spring break specials.
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Mexico Beach Cheer
 Last month we gave away a basket full of “Mexico Beach Cheer,” and the lucky winner was Sharon Ennis from Raleigh, NC. We had so many entries that we decided to do it again. This go-round, we will be giving away a dining gift certificate, a Mexico Beach T-shirt, and an MBARA cookbook. If you would like to put your name in the hat, send an e-mail to melissa@mexicobeach.com. Our winner will be announced in the March newsletter. Remember to include your contact info in your e-mail.
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Mexico Beach Fishing Report
 FebruaryYou only have to go as far as the jetties along Canal Parkway to catch fish this time of year. Good numbers of whiting are being caught on fresh cut shrimp pieces fished along the bottom. You may also entice flounder with the same bait as the waters warm back up. Near shore, on most of the MBARA reefs (as close as 3 miles from the canal), the black sea bass are the best bite right now and can be caught on fresh cut shrimp or strips of squid. Sea bass must be 10 inches long and are subject to a limit of 100 pounds per boat. 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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 16th Annual Gumbo Cook-Off February 15One of the highlights of our year is the annual Gumbo Cook-Off in Sunset Park. We have a full complement of chefs with secret gumbo recipes who will be trying to win the blue ribbon and bragging rights for a year. But gumbo isn’t all there is. We also have chefs making Brunswick stew, and we will have sausages, BBQ sandwiches, soft drinks, beer and wine, and live entertainment. It’s a great party, so come join us at this fund-raiser for the Fourth of July Best Blast on the Beach fireworks show.
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 SEA Art Walk February 15Come shop your way through Mexico Beach! The Society of Expressive Artists (SEA) will be hosting their second annual Art Walk onSaturday, February 15 after the Gumbo Cook-Off. Artists will have booths set up along Highway 98, so visitors and residents can walk the sidewalks of Mexico Beach and enjoy one-of-a-kind artwork by local artists.
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 Snowbird Appreciation Luncheon March 6We always look forward to our visitors coming back each year and we celebrate their return with a luncheon in March. All food and drinks are complimentary and we will have live entertainment and door prizes. We hope all our winter residents will join us.
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Recipe of the Month
Scallops VermouthThis month we want to thank MBARA for providing us with this delicious recipe. This recipe and others can be found in the MBARA cookbook, which can be purchased online atwww.mbara.org.
INGREDIENTS
¼ cup butter or margarine
2 tablespoons all-purpose flour
¼ cup dry vermouth
⅛ teaspoon pepper
1 bay leaf
½ cup light cream
1 tablespoon chopped fresh parsley
1 tablespoon minced onion
1 can (4 oz.) sliced mushrooms, drained
½ teaspoon salt
1 pound bay scallops
2 teaspoons lemon juice
1 egg yolk
½ teaspoon hot pepper sauce (optional)
DIRECTIONS
Combine butter and onion in a 2-quart microwave-proof casserole dish. Cook in microwave, uncovered, on max power for 2 minutes. Stir in flour and blend well. Add mushrooms, wine, salt, pepper, scallops, bay leaf, and lemon juice. Stir carefully. Cook, covered, on max power for 6 minutes or until scallops are tender. Remove bay leaf. Beat cream with egg yolk. Add some of the hot liquid carefully to egg and blend well. Stir egg mixture carefully into hot casserole. Add pepper sauce and stir well. Cook, covered, at 60% power for 5 minutes, stirring once during cooking. Sprinkle with parsley and serve. Makes 4 servings.
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Thoughts for the Month
- I didn’t say it was your fault—I said I was going to blame it on you.
- They begin the evening news with “Good Evening,” then proceed to tell you why it isn’t.
- I used to be indecisive. Now I’m not so sure.
- Since light travels faster than sound, some people appear bright until you hear them speak.
- Nostalgia isn’t what it used to be.
- If I agreed with you, we would both be wrong.
- You do not need a parachute to skydive. You only need a parachute to skydive twice.
- You’re supposed to respect your elders, but it’s getting harder and harder to find one.
- Knowledge is knowing a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad.
- Going to church doesn’t make you a Christian any more than going to a garage makes you a mechanic.
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