We were blessed to spend a week in Cancun as a reward for the many late nights, early mornings, and weekends Frank's invested in helping his company's sales force close deals. It was our first trip away from the kids since we started having kids lo these many years now. It was the perfect break: sleeping late, taking naps, having food prepared, and just relaxing.
We got the opportunity to take a cooking class in a fabulous kitchen at the hotel. They had a co-marketing thing going with Viking, and it was in this entirely Viking-outfitted kitchen that we made "spa cuisine" (the Mexican class with full). On the menu: a chilled avocado soup, a tropical fruit smoothie, and a grilled mahi-mahi with grapefruit relish on top of a bed of cous cous. Fun and delicious.
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