A couple of weeks ago we paid another visit to the San Diego zoo. Here are some of my favorite shots I got.





Still trying to plan a summer vacation? San Diego is a great place to visit. Aside from the zoo, you can check out Balboa Park and all the museums, Sea World, Our favorite Old Town and so much more! We are looking forward to The San Diego County Fair this year. Yay summer!

It's been awhile since I posted one of Penelope's snack boxes. I have been keeping busy working in the lunch room at school, volunteering in the classroom, running around to all Penelope's extracurricular activities and trying to make sure everyone gets fed, and the house stays clean. Here is a snack tray I made for Penelope over the weekend.

Crushed wheat sourdough bread, Oreo lemon cookies, berry medley, turkey roll ups, olives, smoked salmon and cheese cubes. Yum Yum

I made a delicious pesto pasta salad today, super easy and even Penelope liked it.

Pesto Pasta Salad

Elbow macaroni
Pesto sauce
Grape tomatoes halved
Black olives halved
Shredded mozzarella cheese.

Cook macaroni and let cool to room temperature. Add pesto sauce, I used store bought refrigerated sauce but you can make your own. Add the tomatoes and olives and the cheese and stir everything together. Season with a little salt and pepper . Enjoy!

We are in desperate need of some rain here! Here's to wishful thinking...


Cheddar and sour cream chips, Halo, olives, bologna and cheese sandwich, and some Easter treats. All boxed up with some Lunchbox Love.

"Believe in Yourself"

This was the Easter cake I made last weekend. Can you guess what is in the inside?


So how do you make a rainbow cake? You pour your cake batter into 6 individual bowls add a different color of food coloring into each bowl and stir. "Red, orange, yellow, green, blue purple". Then pour each bowl of batter evenly into pan starting with red and working your way through the song. Give the pan a little shake and pop in the oven. Everyone will be wow'ed when you slice into your cake.

A few days ago Chris, Penelope and I hopped into the car and headed out the cute mountain town of Idyllwild, CA. Nestled in the San Jacinto mountains and about an hour and fifteen minute drive from Temecula.


The main part of town is filled with several little shops where you can get everything from jerky to vintage records. It also has a few eateries and a couple of ice cream shops. The town reminds me of Talkeetna, Alaska only with more to do. It is quiet and sleepy, the kind of place you could live if you never had to go anywhere. It is a tourist destination but it wasn't over run and didn't feel very touristy. Maybe it's the time of the year. I hear it's a popular place for campers, hikers and those who like to rock climb. We strolled through the shops and Penelope had fun spending her allowance on gems to add to her rock collection. We had lunch at a restaurant called Gastrosnome per a locals suggestion.


The menu was kind of random but the food was pretty tasty. I enjoyed the crab cakes.


While Chris had a shrimp salad and really good cream of jalapeno soup.


Penelope's chicken strips were probably some of the best chicken strips from a kids menu she has ever ordered. They were made fresh and not frozen! Service was excellent, the ambience was just like the town, quiet and mellow. We also enjoyed some sorbet and gelato before heading back home.


Here is a shot of the valley below. Gorgeous!

Here is a simple recipe for Shrimp Fajitas that according to my husband and stepson taste like restaurant fajitas. I say they are better...

Shrimp Fajitas

1 pound raw medium size shrimp, shelled and de-veined.
1 Red bell pepper sliced
1 Green bell pepper sliced
1 Half of an onion sliced
2 Minced garlic cloves
Cajun Seasoning
Salt & Pepper
Olive oil

Toppings

Shredded cheddar cheese
Sour cream
Mashed avocado
Hot sauce


In a large pan or wok on medium/high heat add the veggies with a little olive oil. Once the veggies start to soften up add the shrimp, a little more olive oil and the seasonings. Cook until the shrimp turns pink and the veggies start to get a little char on them.


Serve in warm flour tortillas with desired toppings.