Weekend in Orlando

ORLANDO.
Last weekend Greg and I took a road trip to Orlando to visit my sister Brooke and our grandparents. The six hour drive is short enough to make for an easy weekend trip, but long enough that we don’t get to do it nearly enough. Brooke, my “sista hood of the traveling pants,” is my best friend and we always make the most of our time together. 
We started the weekend off on the right foot by taking a group trip to the gym. Brooke shook her booty off in Zumba, something I’ve tried and failed at before, so I hit the treadmill. As boring as treadmills can be sometimes, being in a new environment automatically makes the time fly by more quickly for me. Even if I am just staring out a window.

The rest of the days were spent lounging by the pool, enjoying my grandma’s delicious meals, and visiting SeaWorld. We decided to be adventurous at the Shamu show and sat in the Soak Zone. Soaked just about sums it up!

Our nights consisted of many-a-margarita from our favorite place, Agave Azul. Brooke has become a regular there, probably their favorite customer I would guess, so we always get the hook-up from the bartenders. 

We also grabbed a glass of wine and some flatbreads from Eola Wine Company in Winter Park one night. It was my first time in Winter Park and I loved it. It’s a cute area with lots of shops and restaurants that I would love to try in the future.

As always, the weekend went by a little too fast, but we had a great mini-vacation. Now I’m looking forward to another long weekend ahead, staying in town this time, with the 4th of July on Friday. Fireworksss!
Thank you Brooke, GG and Paw Paw for the hospitality! xoxo
What was the highlight of your weekend?

{Weekend Eats} Pancakes, Ice Cream and Margaritas

The best weekends involve:
Blueberry pancakes. Blueberry cornmeal pancakes, that is (recipe at end of post).
Pancakes are my thang if you didn’t know. We go way back. With a sweet tooth like mine, it’s no wonder my favorite breakfast food has the word “cake” in it. But I will only indulge if I know they’ll really be worth it. I anticipated these cornmeal pancakes would be more savory than your typical everyday pancakes and I was right. While these were good, I will stick with the more traditional, sweeter variety next time. 

Ice cream. Preferably Publix ice cream, of the cinnamon cookie variety. If you know how much I love pancakes, than you probably also know my obsession with Publix frozen yogurt. I talk about it all the time. They could pay me for all of the advertising I do for them, but I don’t mind doing it for free when it’s this good. For the first time this weekend I stepped outside of the Publix froyo bubble and ventured to the real deal – ice cream. This cinnamon flavored ice cream has cinnamon and molasses cookie pieces mixed it, and finished with a cinnamon swirl. Delicious by itself? Yes. Even better with a slice of warm apple pie? You can be sure that’s coming next.

Strawberry margaritas. One from a restaurant, one homemade using Jessica’s recipe. Thanks to her, my first homemade margarita was an extreme success and I may start raving about it more than I do Publix froyo (insert clenched teeth emoji here). Plus, when your country’s soccer team lost the lead in the most disappointing and annoying way possible, it doesn’t hurt to be sippin’ a strong margarita. And I’ve never even liked soccer!

What are your favorite weekend eats and treats? 

Blueberry Cornmeal Pancakes
(Adapted from A Thought for Food)

Makes 4-6 servings

Ingredients:
1 1/4 cup all purpose flour
3/4 cup finely ground cornmeal
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon sugar
2 eggs
4 tablespoons melted butter
1 1/2 cups low-fat milk
1 1/2 teaspoons vanilla extract
1 1/2 pints fresh blueberries
Syrup for serving

Directions:
1. Add dry ingredients to a large bowl and whisk to combine.
2. Add wet ingredients to a separate bowl and whisk to combine. Pour wet ingredients into dry ingredients and whisk until just combined (don’t over mix, you want it to be somewhat crumbly). Fold in the blueberries.
3. Lightly butter a large griddle or skillet over medium-low heat. Once pan is hot, add pancake batter by the 1/3 cup full and cook until batter just begins to bubble on top. Flip with a spatula and cook other side until lightly browned, about 1-2 minutes. Serve immediately.