So how was Mexico, in a word fabulous!!
Life in Seattle gets hard this time of year (especially for a sun lover like myself) it seems like it has been cloudy since July.
Not only is moss covering most surfaces outside, I was starting to feel like it was growing between my toes as well.
The antidote - Baja California.
Hot, sunny, hot, sunny, hot, sunny.
Our only agenda - apply sunscreen, lay by pool and read, cool off in the pool, eat lunch, re-apply sun screen, roll over, take a nap, have afternoon cocktails, go back to room and take another nap on the patio, get dressed, go to dinner, fall to sleep to the sounds of crashing waves, and start over again the next day.
Eating gluten free?? Easy - mind you, I did not eat any bread or pastries, but had eggs and potatoes for breakfast, usually a salad or a tostado for lunch, for dinner I had salmon twice, pork chops once and some kind of corn flour enchilada another time. It was great!
How did the kids survive at home? Great - but I really, really missed them. My husband and I were both surprised how much we missed them!
New discoveries? Coconut milk ice cream and guacamole dip.
I never used to like guacamole dip - maybe it is because it is normally made with sour cream and I am allergic to dairy. Our hotel made me some without sour cream and I could not get enough of it. I ate it every day!!
I made some the first day we returned home - okay, it did not taste as good as it did when I ate it pool side taking in the tropical breeze with every bite, but it was still pretty fabulous.
o 2 avocados, peeled
o 1/3 cup chopped onion
o 1/2 jalapeno chile pepper finely chopped
o 1 medium cut up tomato
o 1 T lime juice
o 1 1/4 t sugar
o garlic salt to taste
o 1/4 cup sour cream is optional (we make it without and it taste just fine)
Put everything in a food processor and process on pulse until blended. You can also just mix it with a large fork. Serve with Tostitos.