Let's Show Our Thanks - Mexico Beach eNewsletter | NOVEMBER 2025

Mexico Beach eNewsletter | NOVEMBER 2025

Let's Show Our Thanks! It’s the month to give thanks, and all of us here are so thankful to you, our loyal readers, who continue to show your love and support for Mexico Beach. During this month, we hope you can look back and enjoy all the good that you’ve experienced over the years, and we hope some of those memories include trips to the beach. We are grateful to live in such a beautiful destination and try not to take it for granted. Wishing you a Happy Thanksgiving.

And the Winner Is... Up for grabs last month was a T-shirt and hat from the Driftwood Inn, and the lucky winner is Cathi T. from Sunapee, NH. Congrats, Cathi!   NOVEMBER GIVEAWAY This month’s giveaway is a T-shirt, a koozie, and a musical CD from Mango Marley’s, the coolest place to eat on the beach! With “Floribbean” food, fun, and much more, Mango Marley’s offers freshly made appetizers, entrees, desserts, and drinks. From wings and burgers to salads and seafood, they have a large variety—even the pickiest eater will clean their plate! To place your name in the hat, send an email to Kathy at kathy@mexicobeach.com.

MEET MEXICO BEACH This month, we are delighted to introduce our 2026 calendars. This beloved publication has become a sought-after commodity. We produce a calendar every year featuring images submitted from our annual photography contest. There is a challenge in narrowing down over 300 pictures to 13! We know the calendar has become a treasured piece for our residents and visitors. The calendar is complimentary for those visiting the Welcome Center. If you’re unable to visit, you can purchase your calendar ONLINE HERE; all you pay for is postage. We hope you enjoy this calendar and fill it with all your upcoming beach visits!

FARMERS & CRAFT MARKET NOVEMBER 8 & 22  Come spend the morning at the Mexico Beach Farmers & Craft Market at Parker Park, located at 2500 Highway 98. Vendors will include produce, fresh jellies, one-of-a-kind crafts, and much more. Each market is sure to have new vendors, so be sure to come every time. If you’d like to be a vendor, sign up now. This market is put on by Special Events for Mexico Beach, Inc.

THANKSGIVING TURKEY TROT NOVEMBER 27 Come kick off Thanksgiving Day with the Mexico Beach Turkey Trot 5K Fun Run! From walkers to runners and those joggers in between, we hope you’ll join the fun. The race will take place at Under the Palms Park on the morning of Thanksgiving Day. Registration is now open.

READ ABOUT ALL EVENTS HERE

A FRIENDLY REMINDER: 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.

SLOW COOKER CIOPPINO We publish it with the compliments of the Mexico Beach Artificial Reef Association cookbook (MBARA.org). INGREDIENTS 28 oz. can diced tomatoes, undrained 2 medium onions, chopped  3 celery ribs, chopped 8 oz. clam juice 6 oz. tomato paste 1/2 cup white wine 5 garlic cloves, minced 1 Tbsp red wine vinegar 1 Tbsp olive oil 1 to 2 tsp. Italian seasoning 1 bay leaf 1/2 tsp. sugar 1lb. fish fillets, cut into 1-inch pieces 1lb. uncooked small shrimp, peeled and deveined 6 oz. chopped clams, undrained 6 oz. lump crabmeat, drained 2 Tbsp minced fresh parsley Bread for serving  DIRECTIONS In a 4- or 5-quart slow cooker, combine the first 12 ingredients (tomatoes, onion, celery, clam juice, tomato paste, white wine, garlic, red wine, olive oil, Italian seasoning, and bay leaf). Cook, covered, on low for 4 to 5 hours. Stir in seafood (fish, shrimp, clams, and crab). Cook, covered, for 20 to 30 minutes longer, or until the fish just begins to flake easily with a fork and the shrimp turn pink. Remove bay leaf. Stir in parsley. Serve with bread for dipping and savor the flavor! Makes eight servings. Serve and enjoy!

COOKING WISDOM You can learn a lot from a baker. Enjoy! A party without cake is really just a meeting. —Julia Child Civilization was built around wheat—around people not settling down and being nomadic. Baking is one of the oldest professions —Paul Hollywood Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. —Jim Davis A balanced diet is a cookie in each hand. —Barbara Johnson An apron is just a cape on backwards. —Unknown Remember, no matter what life throws at us, we can always bake a cake. —Sarah Ban Breathnach I’ve never met a problem a cupcake couldn’t fix. —Sarah Ockler Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life. —Janet Clarkson Love. Love and cherish life; also, eat the cake. —Aaron Paul There’s nothing better than cake, except more cake. —Harry Truman

OUT OF THE BLUE This saying is an expression that means something happens unexpectedly or is a significant surprise. This expression originates from the phrase “out of the blue sky,” which implies an event occurring suddenly and without warning, much like a clear blue sky can suddenly change. The first known use of the idiom was in The Spectator of London in February 1879, in the article “The Standing Army of India.”

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