Escape to Paradise
Of course, being with Grandma Julie and Grandma Joyce was exciting for the kids. As Katie explains, they were able to spend some quality grandma-grandchild time together while Katie and Vince sneaked away for a date night. Katie was happy that the kids had that quality time with their grandmas. All told, their week in Florida went by too fast, but it was a fun little adventure for the family’s first outing together. KATIE’S FAMILY EXPLORES FLORIDA!
with DVD players and road games. Meanwhile, Katie told Vince that if they ever go to Florida again, it was going to be “airplane or bust!” Once in Florida, Katie and her family lived like the locals do. They spent their mornings by the beach and their afternoons at the pool. In the evening, they went to dinner to enjoy some local seafood. Through it all, Katie says it was a relaxing, easygoing trip. The crystal-clear blue waters of Anna Maria Island also provided the perfect opportunity for snorkeling. The kids loved dunking their heads in the water to see all the little fish swimming by, and they even had a chance to meet some of the wildlife on the sand! On their last day of vacation, the family was shifting through the sand to look for seashells when they came across tiny crabs. Katie says the kids were too afraid to touch them, but that discovery has become one of her favorite parts of the trip.
We’re like one big family here at Signature Smiles, but we love to hear about the adventures our team’s actual families go on together. (We also love to live vicariously through them!) This month, we heard a great story from Katie, whose family took their first vacation together down to Florida! Katie, her fiancé Vince, their two children, Grandma Joyce, and Grandma Julie all loaded up in the van and made the 20-hour journey to Anna Maria Island in Florida this June! The kids, Katie explained, really had no concept of the 20-hour trek because they were set
And thanks for making us jealous, Katie!
Mexican Corn Salad
INGREDIENTS • 4 cups of fresh corn, cut from 5 cobs • 1 tbsp olive oil • 1/2 red bell pepper, chopped • 1/2 red onion, diced • 6 green onions, chopped • 1 jalapeno, diced • 1/2 avocado, cubed • 1/4 cup fresh-squeezed lime juice • 1/2 tsp ground cumin • 1/2 tsp smoked paprika • Salt and pepper, to taste
DIRECTIONS 1. In a cast-iron skillet
over medium-high heat, add oil and corn. Cook, stirring occasionally, for 3–5 minutes or until corn starts to char. 2. Add the corn to a large bowl and let cool for 5 minutes, then add the remaining ingredients and stir together until well combined. Taste and adjust seasoning. 3. The salad pairs well with grilled entrees and can be refrigerated in an airtight container for up to 4 days.
• 2 tbsp sour cream • 2 tbsp mayonnaise
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• 1/2 cup fresh cilantro, chopped • 1/2 cup cotija or feta cheese, crumbled
Inspired by JoCooks.com
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