So while Rob and I unpacked at our first hotel, Viv busied herself toilet papering our room...
and dancing with herself in the mirror.
The next day we went to the San Diego Zoo.
Viv and Daddy checking out the Giant Panda
and the monkeys!
Viv is a connoisseur of the french fry.
Viv, Daddy, and the elephant
Viv, Mommy, and the camel
The highlight of the zoo for Viv? The Elephant!
After two nights in San Diego we headed over to Coronado Island to a resort there. This place was absolute paradise! This is a picture of Viv and I in front of the resort.
The bed at the Coronado hotel was much better for baby wrestling!
Viv especially loved the luxurious bubble baths in the jucuzzi tub!
Viv checking out the view of San Diego from the island
Shoulder ride HUGS!!!
We reluctantly rented a surrey from a mute albino and pedaled around the island. It was beautiful and the pictures of Viv in this basket even make it worth the outrageous price!
Daddy and Viv testing the water (it was freezing!)
Viv at the fountain in front of "Little Sam's"--the place where we rented a jogging stroller that she sat in for approximately 3 minutes.
Mommy and Viv on the beach in front of the famous Hotel Del!
Viv loved playing in the muddy sand!!!
5 comments:
what great pictures! I'm so glad you stayed in coronado for a few days...how beautiful . I'm jealous. :)
Sounds great! Mute albino?! Did you get a picture? Miss you guys.
Hey Natalee, here is that couscous recipe (and I found your blog off of Mitch's, just so you know I'm not some sort of scary stalker!)
1 (5.8-ounce) box instant couscous
3/4 cup dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup almonds, toasted
Freshly ground pepper
Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, parsley, lemon juice, and almonds. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
No way!! I didn't know you stayed in Coronado. I love it there. My mom grew up in Coronado and we actually lived there for a year when I was a kid. I love going back to visit. I am glad you had a fun family vacation.
I'm so jealous! Looks like a fun vacation to end out the summer. I love the pictures! We miss you guys!
Post a Comment