San Diego Beach House Vacation
Well after our string of bad luck we decided that we were not going to be able to make it on the beach house vacation. After selling our trailer and being convinced by Jon's family that we need to go, and the Atwater's being willing to pull our weight a little bit with food, trip expenses, etc... We decided to drive our little white Prism and go on vacation.
Jon's mom took Cameron and Wesley most of the time in her mini van so I must say the white car was a little bit uncomfortable being tall and everything but it was quite enjoyable! Without Cameron and Wesley we enjoyed a drama free, fight free, quiet trip. 
We picked up my niece Rylee from her grandma's house in Las Vegas on the way and we were lucky enough to have her with us for the entire week at the beach house. I enjoyed spending some time with Rylee but only wished that I could have spent a little more time with just her. Rylee suffered a really bad sunburn the 2nd day at the beach so she stayed indoors a little bit more the next day or so.
Here are some highlights of our trip. We spent our days boogie boarding, attempting surfing (well Jon anyway), playing on the beach, building sand castles, bubbles, kite flying, sunbathing, many game of horse shoes, Frisbee, swimming in our private pool, walks on the beach, collecting sea shells and baby crabs, playing games, and a night at Seaworld, day at seal beach, California burrito's, fish tacos, and eating lots of homemade wonderful cooked food! It was overall a great trip!
The kids loved the vacation. The boys would tire of playing on the beach and they were a little afraid to play in the ocean...so they wanted to swim in the pool all day long. Brooklyn couldn't get enough of the beach and the ocean.
Salsa Recipe
Salsa Recipe--by Alicia Atwater
3-4 (14.5 ounce) cans of stewed/or diced tomatoes.
1/4 onion (I like to use red onion).
1 green bell pepper
1 lime, juiced (or you can use 1Tbsp lime/or lemon juice from concentrate).
1 tsp salt
1 tsp pepper
1 tsp garlic salt (or one fresh garlic clove minced).
2 Tbsp white vinegar
sliced jalepenos from a jar to taste (I use about 10-15 slices...this will be pretty hot). (I also make sure I buy the hot jalepenos in a jar not the tamed ones).
3 Tbsp chopped fresh cilantro (or you can use dried cilantro same amount).
Mix all ingredients into blender or food processor. Blend on low to desired smoothness. Best if you refrigerate for a couple of hours before eating.
Eclair Recipe----by Stephanie Stephens
Elair Recipe
Filling
1-5 ounce instant vanilla pudding mix
2 cup. milk
1 sm. container cool whip
4 ounces cream cheese--softened
Mix pudding, milk and cream cheese with an electric mixer at least 2 minutes and until smooth. Fold in cool whip. Refrigerate 2 hours. (For smoothest results--without lumps--mix milk and pudding together, in seperate bowl mix softened cream cheese, then mix the pudding milk mixture with the mixed cream cheese)
Shells:
1 cup water
1/2 cup butter
1 cup sifted flour
1/4 tsp. Salt
4 eggs
Preheat oven to 400 degrees. Heat water, butter and salt in a medium saucepan over medium-high heat to a full rolling boil. Add sifted flour all at once and stir until a dough forms and pulls away from the pan. Remove from heat and transfer dough to a mixing bowl. Allow to cool slightly. Then add eggs 1 at a time mixing until well combined after each addition. Spoon dough into 16 strips on an ungreased cookie sheet (I will grease cookie sheet slightly). Bake for 30-35 minutes. Cool on wire rack.
Satiny Chocolate Glaze (from allrecipes.com)
3/4 cup semisweet chocolate chips
3 Tbsp. butter
1 Tbsp. light corn syrup
1/4 tsp vanilla extract
In a double boiler combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. (I don't have a double boiler so I just microwave all ingredients in a glass container for about 1 and 1/2 minutes).
Assembly: Fill shells by either cutting tops off of shells and filling with a spoon or making a hole in top or side of shell and fill with a pastry bag. Then dip tops of eclairs into warm chocolate glaze. Refrigerate until chocolate is set (about 30 minutes). Cover and keep refrigerated until ready to serve. (also good out of the freezer).
We picked up my niece Rylee from her grandma's house in Las Vegas on the way and we were lucky enough to have her with us for the entire week at the beach house. I enjoyed spending some time with Rylee but only wished that I could have spent a little more time with just her. Rylee suffered a really bad sunburn the 2nd day at the beach so she stayed indoors a little bit more the next day or so.
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