A Weekend Getaway in Todos Santos & What I Cooked Last Week
How Doug and I Travel Together, Mom’s Mediterranean Chopped Salad, Mini Chicken Meatballs with Ditalini & Parmesan Marinara, Spinach & Ricotta Egg Canoe
Hi everyone,
I hope you had a great week! To celebrate Valentine’s Day and the milestone of turning in in my cookbook manuscript, Doug suggested we take a long weekend getaway. We headed to Todos Santos, a charming coastal town in Baja California, Mexico. Read on for all the details—how we split the travel planning, our favorite activities, the carry-on luggage we swear by, and the incredible taco spot we discovered..
But first, here’s a delicious Mediterranean chopped salad recipe from my mom. It’s a cross between an Italian chopped salad and a Greek salad and I can’t wait for you to try it!
What I Cooked Last Week! ↓
Mom’s Mediterranean Chopped Salad
Everybody goes crazy for my mom’s Mediterranean chopped salad. It’s hearty enough to be an entrée, has tons of crunchy vegetables, and the perfect flavor pop from Kalamata olives and pepperoncini.
You can download the PDF recipe above and watch the video here :)
Three Days in Todos Santos
A few months back, Doug and I were looking at our calendar and thinking it would be nice to get away right after I delivered my cookbook. So, we planned a trip for Valentine’s Day weekend. I’ve been dreaming of visiting Todos Santos for years, and the hotel we stayed at had been on my bucket list, so I felt lucky to finally make it happen.
How we plan our trips (i.e. who does what!):
As most of you know, I’m a creature of habit (Taurus here!), and my steady routine really complements Doug. I’m the one who keeps us grounded—making sure we stick to our regular bedtime and wake-up times—while Doug, a true Aquarius, brings a burst of spontaneity that makes our adventures so much fun. I love traveling and exploring new places, but I also enjoy the comfort of my routine at home for long stretches.
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