Hola! It's been a while, I know. I am finally emerging from a curious funk that plauged me for over a week. This will likely sound like a lame excuse but I've been exhausted, and for no more reasons that the ones we all face everyday. I was unreasonably groggy, like jacked-up on elephant tranquilizers groggy, first trimester groggy. It was awful and I'm not sure why. I finally crawled to the store and purchased some iron and B12. I don't know if that was what did the trick, but I'm all better now.
And no, I'm not pregnant.
I have so much I want to share! Friday's dessert, final thoughts on our trip to Mexico, our trip to a local goat farm, my spring garden - it's all on my radar. But right now we are getting ready to head to our friend's house where we will be having a Mexican Spring Break Reunion Party. I am in charge of re-creating the coconut smoothies we all became addicted to while in PV last month.
The withdrawls have been brutal. This gentleman told me on our last day just how the hotel made these incredible drinks (they basically double as milkshakes/desserts): piña colada mix, ice, shredded coconut and coconut cream to finish. I'm going to give it my best shot today. Fingers crossed.
While preparing for today's task, I thought it the perfect opportunity to go explore our local supermercado - Mi Pueblo. It was super cool and such a fun experience for the kids too. They loved seeing the unusual foods like cactus and pig parts, hot pink cookies and the worlds largest display of hot sauces!
This guy was over the moon when he discovered a horchata mix that would allow him to enjoy one of his all time favorite drinks by just adding water. Imagine that! (Although I did warn him it probably wouldn't taste nearly as good as the real deal.)
I will hopefully get some good pictures this afternoon of the prepared spread our friends are picking up from Mi Pueblo. Until then, here are some pictures of last years Mexican Spring Break Reunion Party which our travel companions also hosted on Cinco de Mayo.
We dined on fresh fish tacos and horchata made from scratch.