Friday, September 17, 2010

A beautiful day for traveling.

This hearty flower grows out of any crack in the rocks. It reminds me of German statice, a flower used in dried flower arrangements.

Paul, of course.

Add ImageA quick stop along side the Colorado River, HWY 128, a most beautiful road. We got on at Moab and took it up to US 70. a massive rock wall on one side, the river on the other. Magnificent, we like it better than the Grand Canyon.

So glad our phones work here, and my internet! I have catching up to do. Have to update my foodie section. I thought Tex Mex food was hot! Ha, it has nothing on New Mexico hot. This is the season for green chilies and freezing and canning them was a hot topic of conversation. J and Buddy are great cooks, she would consider my wimpy Yankee taste buds.

Rosemary, 80, made a salmon, chilie, cheese quiche. It was so excellent. She canned the salmon and chilies herself. Buddy made his famous chicken Quesadillas on the grill. Yum.

Saw a beautiful dude ranch and winery at the north end of the road. The Sorrel River Ranch was the name. The

An Amtrack train just went by on the other side of the river. Like the river sounds better.

Paul just booked us on a white water rafting trip for Saturday. Looks like fun, saw them going down the river already.

When we went to Durango we ate at La Gaspachio a locals restaurant. I had Tortilla soup there that made my throat hurt. Paul had a burrito. I also had a chicken chulipa and it was very good. J and I went shopping in Farmington and we ate at her favorite restaurant, she had chulipas and I had a stuffed Sopapillas, it was the best. Stuffed with chicken and cheese and all crispy outside. I also bought a dozen of tortillas there. Too good.

This is a recipe that we ate at one of J and Buddy's potlucks.



2 (8 oz) packages cream cheese
2 cups sugar
1 teaspoon vanilla
cinnamon to taste
2 cans crescent rolls

Put 1 can of rolls in a 9 x 13 inch pan.
Beat softened cream cheese, vanilla and 1 cup sugar until fluffy. Spread over the rolls.

Mix butter, 1 cup sugar, and cinnamon, spread over top.
Bake at 350 degrees for 30 minutes or until golden brown. Use toothpick to check if the rolls are done.

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