Cozumel, Mexico

         Intercontinental Presidente Resort at Cozumel

                     We had a fantastic time in Cozumel and absolutely loved this resort!  
                                

                                     Here's a little taste of our time on Cozumel...

 

The Virgin Miami Vice, a cross between a pina colada and a strawberry daiquiri, has become my new favorite!

This is the open-air dining pavilion, right on the ocean front.  It's an amazing structure with a dried palm tree leaf roof.  A talented native Mexican guitarist would play every evening, under the pavilion to our enjoyment. There are some fantastic chefs at this restaurant.  We loved the menu and enjoyed some delicious breakfasts here as well.  But we especially enjoyed dining here beside the ocean every evening.

The staff was is great!  Here's a guy cutting open a coconut for me!

 I fell in love with this light and healthy coconut water! 

Take scuba lessons, snorkel, jet ski, or paddle board right on the beach. This is a perfect beach for little kids!  

The Town of Cozumel, is a quick drive from the hotel.  It's a fun and colorful place to walk around and window shop.  We ate at a local favorite, Los Otates, where they make some awesome street tacos.

                                                                 

 The local school children were so cute in their uniforms walking home from school.  This little girl let me take her picture.

                                                                           Raw Cacao Beans

We came upon this fun little Chocolate Shop while walking around Cozumel.  Here they grind their own cacao beans to create these delicious Mexican chocolates.  We enjoyed sampling their beautiful chocolates and ended up coming home with some real cacao beans to show the kids.  Can't wait to grind my cacao beans and make some Mexican brownies, Mexican hot chocolate...

                                                           Pretty Mexican Pastries

                                      Punta Sur State Park, Cozumel, Mexico
This is a beautiful and rugged area.  On the tip of this island you feel like Tom Hanks in Cast Away.  Looking out to the ocean, you feel like you're on a deserted island in the middle of the ocean!   Here there is a natural crocodile lagoon of American crocodiles, but don't be afraid they stay in the lagoon during the day and only come out onto the beach at night!  We took a boat ride in the lagoon and were able to see several large crocodiles.  We had a snorkel guide swim us out to a beautiful reef with an amazing forest of corals, beautiful fish, conch, star fish, and rays. A nearby light house climb offers amazing ocean views. 

                                                                   Adios Cozumel!

Cucumber, Tomato and Bell Pepper Salad

Cucumber, Tomato and Bell Pepper Salad

           Hi friends!  The summer is finally starting to settle down a little!  We've been having so much fun and I hope you have too!  We had a fantastic time in Cozumel, Mexico, Salt Lake City and Park City, Utah. We've also had cousins come out to visit and had a great time with them in Washington D.C. I'll be sharing some photos from the trips soon! 

 I wanted to share this recipe from my sister- in- law and dear friend, Dawn Ann.  She served this salad at a family reunion years back and it's been a summertime favorite ever since.  It's so colorful and the flavor is so garden fresh, I love it! For a Mediterranean twist add a cup of Kalamata olives and a cup of crumbled Feta cheese.  Helpful hint: seed a cucumber by cutting it in half lengthwise and running  a spoon down the center scraping the seeds out as you go.  This salad lends itself well to grilled fish and meats or good old-fashioned Barbeque.   

2 medium cucumbers, peeled, seeded and chopped

2 cups cherry tomatoes, halved

1 green pepper, chopped

1 yellow pepper, chopped

handful of fresh basil, washed

Vinaigrette:

1 cup white vinegar

2/3 cup sugar

½ teaspoon salt

½ teaspoon fresh ground pepper

 

In salad bowl combine all vegetables and set aside.  Blend all dressing ingredients together. Pour dressing over vegetables and refrigerate for 30 minutes prior to serving.