If you're just checking in, this is my last recap in the series of recaps of our trip to the redwoods of Humboldt County. You can find Part I here, and Part II here. This part covers the trip home.
After a rough night (teething isn't fun for anyone and Thatbaby believes that misery loves company) we awoke early, but not so bright and shiny. While Thatboy started packing up our site, I heated up the last of our foil packet meals.
Breakfast burritos! These were a hit with everyone. Even the little guys.
We stopped overnight in San Luis Obispo, but due to the late hour, didn't get to enjoy it as much as we usually do. And the next morning we were back on the road so we could make it home at a decent hour. That last car day was the worst during the trip. I think by that time we were all a little stir crazy.
We got home in time to run to the supermarket and pick up a couple things for the week, and then it was back home, prepping for work and school the next day. I wish we had gotten back a little earlier. Or taken the next day off work. It's hard to jump right back into the swing of things. And a week later, I'm still feeling like I'm struggling to catch up. The house is a mess, nothing is prepped for the next day which means late nights and very little sleep. Having a regular burger night is a temporary reprieve. Most nights I try to prep dinner for the following evening. However burgers cook so quickly that I can make them the same night we eat them, getting me to bed earlier.
As the weather warms up, fruit salsas become ubiquitous. Chips and salsa are a staple 'round here any time of the year, but in the summer I love a good melon, papaya, or mango salsa. It just bursts with color and sweetness. One of my favorite easy summer meals is grilled chicken topped with mango salsa, so this burger felt like a meatier version of that dish. I tend to chop my avocado up and toss it into my salsa, but avocado slices work just as well.
Avocado-Mango Tango (From Cooking Light)
1 lb lean ground sirloin
1 avocado sliced
8Tbsp mango salsa
4 Tbsp cilantro, chopped
8 Tbsp shredded Monterey Jack cheese
4 whole grain hamburger buns
- Divide sirloin into 4 patties. Grill the burgers for 3 minutes on each side, or until desired doneness.
- Sprinkle cheese over burgers during last minute of cooking.
- Place burger on bun and top with avocado, salsa, and cilantro.