Weathered

Weathered

Utah Summer 2017.

It's Time To Connect Again

I guess the last time I really shared news was in  2017 when we spent the summer at Yellowstone and surrounding area.  To recap, we were snowed in at Yellowstone, I learned to drive the coach, broke my elbow, we were in the path of totality for August 21, 2017 eclipse and explored the surrounding area for 3 wonderful months. We still maintain contact with many wonderful people we met that summer. And we originally planned to stay a couple weeks but circumstances dictated otherwise.

I want to share a few more photos from that summer before I move on. My prior posts are more detailed for some of the places we explored.

We spent the summer at Yellowstone Golf Resort at Aspen Acres campground about an hour outside of Yellowstone. We traveled and explored the area extensively.  

We visited St. Anthony Sand Dunes  
https://visitidaho.org/things-to-do/natural-attractions/st-anthony-sand-dunes/  
We drove for miles and it was so fascinating! Desert where it shouldn't be.  

  

Our campground was in that grove in the distance. You can see the Grand Tetons in the first photo but the smoke from the fires later in the summer obliterated our view.

We absolutely enjoyed our stay in Idaho. We experienced winter, summer and early fall and never had a boring day.

Snow-berries in Idaho. 

Ha, I remember popping them as a kid in Ohio.

Next up: Idaho Barns, my (ahem) artistic side.

I haven't forgotten.

My life has become a little more settled lately so I'm ready to get on with my life and normal things.

I promise to update you soon. It's been quite a roller coaster ride but we got through it, we're ok, and moving on.

See you very soon!

I'm Back, I'm Healthy and Now I'm A Texan

It's been a tumultuous year since I posted over a year ago.  We no longer travel and settled north of San Antonio. I'll explain it all real soon, but I don't want to talk about that today.  I'd rather share my recipe for Cream Cheese and Jalapeno tamales.

I started making tamales a few years back because I spent a fortune buying them so I decided to teach myself so I can have an endless supply. The first time I had cream cheese and jalapeno tamales (or any tamale at all) was Delia's tamales in Mission TX.  Everyone knows and loves their tamales, just ask any Texan. Mine don't compare, but I take great pleasure in spending the day making them. I also make traditional pork tamales, but these are by far my favorite!

Let's get started:
You will need basic ingredients such as lard (shortening will do, but not as authentic), corn husks, cream cheese and jalapenos.  You can season the masa with garlic powder, paprika, chili powder or even taco seasoning mix.

  

Soak the corn husks in warm water for about 1/2 hour until softened.  Since they float, weight them down with something heavy so they remain submerged. Like a can or brick wrapped in foil.

While the husks are soaking, make the masa.  Mix equal amounts of masa harina and warm stock or water (I used about 4 cups), and your seasonings.  I used 1tsp baking powder,1 Tbl garlic powder, 1 Tbl paprika, 1 Tbl chili powder. Use your imagination! The masa should be the consistency of peanut butter. Add more masa harina or broth to get the right consistency.

Now make the filling.  I used 2 blocks of cream cheese, 3 large jalapenos and 1/2 large onion.  I chopped the jalapenos and onion in a hand chopper then add the cream cheese. I don't remove the seeds from the peppers because that's where all the heat is! Of course you might feel differently so the seeds can be removed.  Use gloves, trust me. Mix well. 

Now it's time to assemble.  Place your bowl of masa, filling and soaked husks within easy reach.  Spoons are handy and a masa spreader is helpful. Work on a cutting board, easier to clean up.  A large plate to hold all your delicious tamales!

Here's how to assemble:
Pick a husk and dry it off with a clean towel. 

Spread masa on the husk. You can use a masa spreader or the back of a wet spoon. Spread the husk out so you cover the folds too. Don't spread the masa to the side edges since you'll waste a lot when you roll them up.   Place filling in the center.

To roll, fold the husk so the masa meets, then roll it up tightly.  Fold the bottom up and tie with a strip of husk (it's pretty strong). I tie my tamales because the are more manageable and don't unfold while steaming. 

   

Pack them upright in a tall pot with a steamer in the bottom. This prevents the tamales from touching the water.  Place a couple pennies in the pot.  If they stop rattling, you need to add more water.  

When the water starts boiling, turn heat down to medium low and steam for 2 hours.
Remove lid to let tamales cool.  Remove and eat immediately (!) or freeze them if you have restraint.  Enjoy! 

A Pause for Awhile

I haven't posted lately but I haven't forgotten you! I'll pick up where I left off last fall, but for now, we are parked while Shel receives medical treatment in San Antonio TX. We were in Rockport TX and were convinced to come to San Antonio for the hospitals, doctors and support system. So we've been here since May 1 and expect to be here awhile. 

Whatever it takes, I'm here for the duration. 

see you soon

Eclipse in Ashton ID

August 21 2017
Eclipse, Ashton ID

We extended our stay a couple times in Idaho, the first time to stay for the eclipse.  We were in the direct path of the eclipse so we'd be idiotic to leave and not see this once-in-a-lifetime event.  I spent the weeks before ordering special glasses and camera filter.

Meanwhile, I learned to drive.....

The very next day I broke my elbow. Thus extending our stay once again.

We watched the eclipse and it was an amazing experience.  

This was the Diamond Ring

It got incredibly cold when it got dark! 

See you soon! 

Clouds

While we were in Ashton ID, we saw the most amazing clouds. 

Enjoy

Next time, out and about in Idaho.