We’ve been back almost a week now from our first trip to Marco Island, Florida. Nick and I haven’t been on a real vacation (one that requires a hotel stay or a flight) since after we got engaged.
I had some anxiety about flying with Austin but he did better than I thought he would. We had plenty of cartoons ready to go on our iPad and he even napped during our layover in Charlotte on the way there. I had a bloody mary on the way there and on the way back. That helped too 🙂
I did some research to find the right vacation for us this year. We needed a trip that wasn’t too kid based since Austin probably won’t remember anything but also something not too adult oriented either.
Marco Island on the Gulf coast on the Southern tip of Florida was perfect. We stayed at the Hilton. It was off season so it was pretty quiet which was exactly what I needed.
There weren’t any lines at any of the restaurants and there were always chairs at the pool. It was calm. We made a promise ahead of time that we would not rush anything.
We are constantly rushing. Wake up, rush to work, super hectic busy days, rush home for dinner, play a little bit and feed Austin and then rush through making his lunch and our dinner so I might be able to enjoy an hour of so of free time before we rinse and repeat.
This vacation couldn’t have come at a better time. We so, so, so desperately needed a break.
I’ve been putting apple butter on my toast in the morning to feel a little more fall-ish. You know what’s even more fun that apple butter on toast?
Apple butter in champagne.
I saw this cocktail recipe while I was reading Southern Living at the hair salon a few weeks ago. I had foils all over my head (still not ready to let go of the summer blonde) and was obsessing over all of their autumn ideas.