Temperatures soared into the high nineties in San Diego as we prepared for a 5-day sally to the ocean bluffs of South Carlsbad where we looked forward to cooling ocean and air currents. Waving giant arms greeted us as we approached our destination, which, upon closer inspection, turned out to be the sails of a windmill, so I set aside my lance and reminisced about the poignant last San Diego Opera where the knight-errant, Don Quixote, battled giants that turned out to be windmills, even as the San Diego Opera was fighting for its existence. The title role was sung by the great Italian bass, Ferruccio Furlanetto, who has a special message* for those concerned about the San Diego Opera.
We arrived on the eve of Cinco de Mayo* and promptly celebrated with fresh homemade salsa, chips and Margaritas (a perfect summer drink)*, while savoring the continuous sounds of the surf and a beautiful sunset.
An onshore low-pressure system moved in for most of the week and brought cooler temperatures and gusty winds. This was a refreshing change from the heat of the previous week, and little did we know that this would turn out to be just a brief respite as hot, dry Santa Ana winds would return the following week and bring record breaking temperatures, fires and loss of homes in San Diego County* usually not seen this early in California’s fire season.
Larry’s decorations for our favorite beachside campsite included papel picado banners near the dense, windswept shrubs that provide wonderful privacy.
For five days we relaxed to the sound of ocean waves and wind* as we enjoyed the sight of pelicans sailing by in various formations sustained by the updraft of the bluff air currents.
Camping by the sea always whets our appetite for seafood. We moved our outdoor kitchen to the north side of our campsite where vegetation provided a windbreak, facilitating the frying of calamari. To prepare these “onion rings of the sea“*, Larry cut 1/2 inch rings from squid hoods and shook them in a plastic bag containing flour, corn meal, corn starch, and seasonings, and deep fried a few at a time for 2-3 minutes, just until golden brown.
Dinners were followed by sipping wine and enjoying beautiful ocean sunsets.
This trip marks our 8th camping season with our Airstream Safari as we continue to enjoy living the Airstream life!*
Continue to follow the adventures of this knight-errant by the sea in upcoming posts… Cheers!
*This is a YouTube video.