Last evening was Latin-inspired in more ways than one for Cinco de Mayo. First, I went to Zumba, which is the only form of workout that I actually laugh and smile throughout. I love it. When I got home, I googled around for a Mexican dish I could make with shrimp from the freezer and found this Jalapeo Shrimp Enchiladas recipe, as well as this Restaurant-Style Mexican Rice recipe. I didn’t have Serrano peppers for the green enchilada sauce, but used bottled green salsa instead. And I went for the layered shrimp enchilada casserole preparation option. Let’s just say the meal was so good I ate it not only for dinner last night…

…but also for breakfast today…

It’s my birthday today, so Lloyd has a surprise spot picked out for dinner. I wish our families were here to celebrate with us. On gorgeous days like this in Hawaii – sunny and 79 degrees – I always wish all my loved ones were here to experience it!