We drove about 30 minutes to Port Aransas and spent a full day on the beach. The Gulf was warm and inviting. The kids built sandcastles, collected shells, and braved boogie boards. My husband went out on a charter for speckled trout, and I read under an umbrella with Luna curled at my feet.
We broke for lunch at a beachfront taco stand — shrimp tacos with a tangy mango salsa. Afterward, we explored the local shops and had shaved ice. In the late afternoon, we hopped on the Port Aransas ferry and watched dolphins riding the wake.
Back at the resort, we attended the evening “ice cream social” in the clubhouse. Ice cream sundaes, laughter, shared stories. Seniors swapped travel tips; kids danced to karaoke; pets napped at feet.
Recipe idea (for cooking back at your rig): Grilled Shrimp Tacos with Mango Salsa
- Marinade shrimp in lime juice, garlic, cumin, salt, pepper. Grill until pink.
- Dice mango, red onion, jalapeño, cilantro, toss with lime juice and a pinch of salt.
- Warm tortillas, layer with slaw, grilled shrimp, and mango salsa.