In my last post I talked about my first solo trip since losing Spence and how empowering it felt to reconnect with my love of travel and regain the confidence to do it alone.
The winter of 2018 seemed longer, colder and drearier than any in the past. Spurred on by the successful trip to Scottsdale I asked myself “where next?”
My next hurdle was to return to a place where Spence and I had many fun times, Laughlin Nevada. I needed find out if I could go back and create new memories.
By now, I’d passed the one year mark since my loss, had one solo trip under my belt and knew that the time was right. I felt Spence’s presence at every turn as though he was sending me good luck.
Just a few of my slot winnings over the course of my stay!
Situated along the Colorado River with Bullhead City Arizona across the way, Laughlin was a balmy and beautiful respite from the cold and snow I’d left behind. The hotel pool and the riverwalk were perfect breaks from the casino as was a spa day at Laughlin Ranch.
Of course I had to post a few fine dining photos……
They say “you can’t go home again”. They would be wrong – my trip to Laughlin made me realize that it’s all about timing, readiness and a desire to reclaim my happiness.
Having been with Spence for 26 years, it was a shock to the system to find myself alone. It’s taken a lot of time to figure out who I am without him. Part of self care involves getting comfortable with navigating all aspects of life successfully by yourself.
I took my first of two solo vacations in early 2018. Travel was a passion for Spence and I whether a spontaneous road trip or an international vacation, we were utterly simpatico. I needed to know that could travel alone and find myself along the way.
For the first trip I chose Scottsdale, somewhere I’d never been. I stayed at the Omni Scottsdale Resort and Spa at Montelucia. It was a magical escape from the bitter cold Michigan winter, with daily spa treatments, fabulous meals, hikes and a few visits to a nearby casino. I had nothing but time to be alone and reflect on my life. The true test was the last night which fell on Valentine’s Day. I’d thought I might be sad seeing happy couples celebrating over dinner and considered ordering room service. Instead I put on a pretty dress, jewelry and makeup and went to their fanciest restaurant where I enjoyed an amazing meal and attentive service. I took a long walk after dinner, enjoying the beauty surrounding me and realized, I was okay. In fact, I felt happy. It was empowering to feel that spark reignite.
A few scenes from the resort and spa.
This hike was on a warm, breezy day and allowed me to immerse myself in new surroundings, nature, silence and reflect on all the good things in my life.
Long before I started blogging, I was photographing (and journaling about) food. Spence always found this funny and would title our trips, “Laura’s Eating and Drinking Vacations”. That said, I had to include a few pics of the delicious food and adult beverages I enjoyed on this first solo vacation.
Having just created a new twist on my flatbread-for-one recipes, I wanted to share it with my followers.
Caprese-Style Chicken Flatbread
- 1 flatbread
- 1/2 c chopped rotisserie chicken
- 1/4 c spiced ricotta (see recipe below)
- 1/2 c chopped heirloom tomatoes
- fresh basil and parsley leaves – torn
- 1/4 – 1/3 c shredded mozarella
- aged balsamic vinegar – to drizzle
Heat oven to 400. I use my cast iron skillet and like to preheat it for 5 minutes while prepping the flatbread and toppings.* Brush the bottom of the flatbread with a little olive oil. Place it into the skillet and bake for 5-8 minutes. Remove from oven and spread the ricotta, followed by the chicken and tomatoes, basil, parsley and mozzarella. Drizzle balsamic over the top and return to the oven for 5-6 minutes, until the cheese is melted.
*Flatbreads can be done on a grill pan – or right on the grill.
Spicy Ricotta – enough for 4 flatbreads
- 1 c ricotta
- 1 t garlic powder
- red pepper flakes – to taste
- 1/4 t Trader Joe’s Chili Lime Seasoning
- 2 t olive oil
- salt & pepper to taste
Mix ingredients together. Refrigerate for an hour….overnight (even better).