¡Todo bien!

In Mexico they say, "¡Que te vaya bien!" (May you travel well), and all is well here in Barra de Navidad, Mexico.  Jason's boss was extremely generous and invited Turner and I fly down on her private jet. It was a small Citation jet and as just the two of us traveled in style (at 41,000 feet) Turner and I played and looked out the window until we arrived at Manzanillo Airport after our 3 hour flight. At the airport, Jason greeted us just outside of customs, and after our sweet reunion we were off and headed for beautiful Barra de Navidad.

Turner and I have been here for exactly one week and we're all settled in to our Barra life.We've now adjusted to the hot, sticky weather, got a little routine going and most importantly, we are loving being with Jason (Daddy) again. We were separated from Jason for exactly one month as he drove the yacht he captains, the West Star, from Newport Beach, to Cabo San Lucas, to Mazatlan and finally to Barra de Navidad.

Barra is located in central Mexico in the Mexican Riveria (basically it is between Puerto Vallarta and Acapulco). It is tranquil, sleepy little town of about 3,000 people. The seafood is great, the veggies are fresh and the mix of Canadians, Americans, and Mexicans makes for dynamic people watching. Barra sits at the end of the Bahia Navidad (Christmas Bay) and is encompassed by the Pacific Ocean on one side and a salt water lagoon on the other. On one end of the lagoon sits the town of Barra and on the other is a large resort called the Grand Bay Hotel and Marina, which has a very large marina where Jason's boat and many others tie up. We are separated from Barra by the lagoon, and in order to get into town we must either take a water taxi ride on a ponga or take the dingy from the yacht.

Turner and I will be staying on the yacht with Jason for three weeks, and if we decide to stay longer, we will be renting an apartment in town. In the following posts I will be sharing different aspects of our short time living here in Barra - what we do, what we see, what we eat and most importantly how we watch Turner grow.