Cookbook for surfers / by the San Onofre Surfing Club
ClassificationsBooks
Credit LineSan Onofre Surfing Club
Object numberBKS.700
DescriptionIntroduction: Say "San Onofre" and you hear the sound of surf rolling in a long way, and smooth stones chuckling together in the shore break. As a place name, San Onofre has come to have deep meaning for a large group of men and their families who have surfed together for as long as 30 years at the same lovely, wild stretch of beach. The constancy of both surf and friendships has distilled to camaraderie that is as strong as the surfers are different. Over the years,a new generation has grown up, the old-timers' heads have whitened and everyone's board has lightened. Boys who entered the 6-8 bracket of early surf contests are now teachers, carpenters, stockbrokers with boys of their own to respond to the order, "Gentleman, enter the water". All this time, the beaches remained unspoiled, as delightful on a windswept winter's day, as it is on July 4ht, awash with dogs, kids, and cold drinks. Improvements in the name of comfort were avoided, no showers, no blacktop, no running water, no lifeguard stands. Out on the water, the surfers took care of each other. All problems could be brought to an open forum, a circle of beach chairs. Access to San Onofre depended on the good spirit of cooperation with the Marine Corps, and two more unlikely groups never lived side by side. While surfing always took precedence, other diversions filled the hours from six in the morning to ten at night. Volleyball courts saw constant use and heart-stopping tournaments. Horseshoes clanked n the dust, and bocci ball players pursued a leisurely course up and down the sand. Under the umbrellas and behind wind barriers, bridge and dominoes and poker competed with the Sunday paper and just plain napping. Then of course, there is eating and drinking, which may be the best reason for coming to San Onofre. Enormous appetites are the end product of surfing and without the contests of the icechest, on one would stay very long. In the world of thermoses, hibachis, picnic baskets and sandy towels, a special approach to food has evolved. From North Beach to South Beach, favorite tailgate feats were perfected. Ingenious ways were discovered to store, heat and serve delicious meals. Each weekend, families in neighboring vans impressed each other with new menus and the reputation of San Onofre cooking crew. The preservation of some of that flavor is what is this book is all about. Marion Haines, Polly Buckingham, Claire ShaverOn View
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