Come on in the Water is Fine!

Baby it’s hot outside….
Head on down to the Beaches of Indian Shores
and enjoy the refreshing Gulf of Mexico
the Water is Fine!

for more info CLICK HERE

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Indian Shores Memorial Day Picnic

Vice Mayor Pat Soranno (left) & Councilman Michael Petruccelli (right)
were serving up some BBQ chicken and Beans

Indian Shores Memorial Day Picnic was such a great success, we had a wonderful turn out. Thank you to all the people who helped make this possible.

Christmas Boat Parade…

It is a spectacle of lights glowing in the night on the Intracoastal Waterway bringing smiles and joy to all who see it.

Join in the fun, decorate your boat and be a part of the fun.

 

Calling all Captains…

Christmas Boat Parade Registration…

Start planning & decorating your boat for the

Christmas Boat Parade.

Captain’s meeting will be held on Dec. 17th @7 pm at the North Redington Beach Public Works building located behind the Wine Cellar Restaurant @ 190 – 173rd Ave, North Redington Beach.

Boat Parade is December 20th. All captains, crews and boats will assemble @ 5:45 pm north of the Welch Causeway Bridge and east of Madeira Beach Recreation Center.

Click on the registration form below to enlarge and to print.

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Beach Bungalow Banquet made easy!

Keeping it pink….

The Pink Flamingo Cocktail

INGREDIENTS:

• 2 parts lemonade Vodka
• 2 parts cranberry juice
• splash of triple sec

DIRECTIONS:

• Shake with ice
• strain in to glass
• garnish as desired

Pink Power Smoothie

This tasty smoothie has a rich color that comes from anthocyanins, the antioxidants abundantly found in maqui berry. Loaded with vitamins and minerals, this smoothie is nutritious and delicious!

INGREDIENTS:

• 1 banana
• 1 cup berries of choice
• 1 tsp maqui powder
• 1 tsp cacao powder
• 16 oz almond milk
• 1 tsp bee pollen (optional)

DIRECTIONS:

• Blend in a high speed blender 
• pour into desired tumbler

Take it with you in a to-go tumbler to the Indian Shores Sunday Market & enjoy!

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International Coastal Cleanup 2015…

Indian Shores Coastal Cleanup is Saturday, Oct 17 from 8 AM to 11 AM

Volunteers should meet at the Municipal center to enjoy refreshments at the Clean up cafe, grab their supplies and then head out to clean up!
We will have all of the essential tools but ask that volunteers bring sun protection, wear close toed shoes, and bring a reusable water bottle.
See you there!

Indian Shores Municipal Center

19305 Gulf Blvd, Indian Shores  33785

727-595-4020

Beach Bungalow Banquet made easy!

Sparkling Champagne Smoothie

INGREDIENTS:

• 1 cup (240 g) plain or fruit flavored yogurt
• 2 cups (300 g) fresh or frozen fruit of choice
• pinch freshly grated nutmeg
• 6 ounces (180 ml) chilled champagne

DIRECTIONS:

1. Place yogurt, fruit, and nutmeg into the Blender/vitamix/Ninja container in the order listed and secure lid.
2. Select Medium
3. Turn machine on and slowly increase speed to Medium, then to High.
4. Blend for 30 seconds or until desired consistency is reached.
5. Pour into glasses, filling 3/4 full. Top off with champagne and gently stir to combine.

Yogurt Fruit & Granola Pops

INGREDIENTS:

• 1 1/2 pints strawberries, hulled and roughly chopped (around 3 cups chopped)
• 1/4 cup sugar (or honey)
• 1 cup Greek yogurt
• 1/4 to 1/2 cup milk
• 2 to 3 tablespoons honey
• 3/4 cups granola

DIRECTIONS:

• Combine the strawberries and sugar (or honey) in a small saucepan and stir gently to combine.
• Let the berries macerate on the counter for at least 10 minutes, until the sugar is dissolved and syrupy.
• Place the pan over medium-high heat and bring to a rapid simmer.
• Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy.
• Remove from heat and let cool to room temperature.
• You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to a week.)

When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.

Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.

Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.

Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours.

To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds. Popsicles will keep in the freezer for several weeks.

Recipe Notes

• You can substitute 1 1/4 cups of regular yogurt for the Greek yogurt. As long as it’s pourable, there’s no need to thin the yogurt any further.
• The strawberries can be replaced with an equal amount of any other fruit.
• You can also substitute 1 cup any flavor of jam or fruit preserves for the berries. Skip the jam-making step and proceed with assembling the popsicles.