After church, we had a lunch barbeque at Dana Point’s Salt Creek Beach. On the menu were Grillers burgers and salt & vinegar chips. Many friends brought specialty dishes as well.
The water was warmer than usual, and the climate was perfect. I went for a run along the beach and took pictures of seagulls for the video of my most recent guqin piece.
The barbeque lasted through dinner, finishing with vegetable kebabs and quinoa pilaf in lettuce cups.
We stayed until just after sunset when fiery red clouds painted the sky.
