I successfully survived two weeks of my husband’s business travel with a week of Spring Break sandwiched in between and somehow, I managed to tire out my children with enough activity to not tire myself out.
Score two for Mom!
Over Spring Break from Clearwater Beach to Lido Beach, there were a lot of beach days, which are my favorite kind of days. Then after running the Florida Gulf Beaches Halfathon (half marathon) through Ft. DeSoto Park last Sunday, my family will met me down there for yet another family beach day.
Beach days and spending time with my family always makes me smile and honestly, I have been smiling all week.
With all these beach days, I’m calling this spring break “The Mocha-ing of Run DMT”. After a fairly long cold (cold to Florida standards), I’m bringing my Hispanic back because I missed my summer mocha color. Obviously, with all this sun exposure, I’m also boosting my Vitamin D. #Winning
When the kids returned to school last week, some showers and a cold front rolled in, which inevitably pulled the breaks on our sunning in the sun days. Hopefully, the weather will warm up in time for our Easter sundresses and potluck poolside cook-out at my sister’s house in Indian Rocks Beach, or as Simone coined it “BEAchSter”
Last Easter, my family and I hosted a Cuban-style Easter potluck. Since it was such a hit with everyone, we decided to serve up similar dishes this year with a little contribution from each us. So far, the menu is stacking up to be like this:
Easter Sunday Menu
- Homemade Sangria
- Cuban Bread
- 1905 Salad (Tampa’s Columbia Restaurant’s famous Cuban Salad)
- Skinnytaste’s Slow-Cooker Puerto Rican Pork
- Iron Chef Allan’s Black Beans and Rice (His all new and improved recipe to follow shortly!)
- Fruit Salad by Grandma
As for dessert, I’m still deciding. Last year, Allan made a Chocolate Babka per my mom’s request.
But I’m thinking, we need something a little more Easter-y, like a Peep Cake…
…or maybe these Cadbury Crème Egg Cupcakes again. (Recipe here.)
But maybe we should go with something a bit more southern Florida flare to pair with our Tampa Cuban favors, like these Key Lime Bites from Magnolia Days?
Which dessert would you serve?
For more Easter menu pinspirations, check out my Pinterest Easter Fun Board.
As for this week, here’s our dinner menu for the week is lining up:
Sunday – Butterflied Grilled Lamb with Roasted Rosemary Potatoes and Spinach Kale Strawberry Salad.
Meatless Monday – Roasted Broccoli and White Cheddar Quesadillas
Tuesday – Greek Salad Sandwiches
Thursday – Brinner (Breakfast for Dinner) Veg-Egg Potato Skillets