Tuesday, September 29, 2009

Thursday, September 24, 2009

Between Flagstaff and Phoenix, AZ

The desert extends as far as the eye can see. Makes one want to put on the Doors and wander freely. Somewhere between Flagstaff and Phoenix lies a mixture of contemplation and self discovery that can only be found under the open skies of Arizona!

Wednesday, September 23, 2009

Krab Bento!

Warning: The following Bento's are still rough around the edges!

Bento is the art of a lunch box. In Japan many women pack intricate lunches for their loved ones, but here at River-Rose, there have been days my kids are lucky to get a PB & J in a sandwich bag!

Recently, I ordered Bento Boxes for them and at first was afraid that it would take too much time and that I would be up late at night re-creating the Mona Lisa from bits of Bologna. So I made a secret promise to myself to not be a Bento perfectionist (which is a promise easy to keep)!


The above Bento includes a Krabby Patty wrapped in a Flour Tortilla, Fried Rice, Veggies and Fruit!

My kids love all things sea food, and unfortunately it seems the more expensive it is, the more they love it. At the store, rather than pleading for candy, they beg for prawns and crab. The solution? Inexpensive, imitation crab meat. I bought a package for about $3, and have made Sushi, Noodles and Krabby Patties with it for their lunches.


Ramen noodles topped with Krab and Veggies, sliced Grapes, a Grape Nut Cookie and a smear of Peanut Butter.

Krabby Patties:


Ingredients:
1 Package of imitation Crab Meat (Krab)

3 Cups Bread Crumb

3 Tablespoons Flour

3 Tablespoons Mayonnaise

1 Teaspoon Baking Powder

1 Teaspoon Crushed Garlic

1/4 Cup Lemon Juice

1 Tablespoon Old Bay Seasoning

2 Eggs

1/4 Cup Extra Virgin Olive Oil

1 Tablespoon Butter


Directions:
In a frying pan, melt Butter and Olive Oil on Medium-High heat. Dice the Krab meat into small pieces. Mix all of the remaining ingredients together and form into 3 inch balls, then flatten into patties. When the oil is hot, place patties into the pan and cook 4 minutes on each side, or until golden brown.

Tuesday, September 22, 2009

Keeping Summer in The Freezer!

Oranges and Tomatoes freeze nicely with little to no processing!

When I picked up a nice bag of Oranges the other day, I thought it ought to last for a while. Little did I realize that with two boys in the house, the Oranges would barely last a couple days. I learned my lesson and cut them into slices, freezing a half an Orange per bag. While doing homework, the boys love eating their bag of frozen Oranges. I love the fact their snack is all natural and it takes a bit longer to eat, so they last longer!

I don't do canning (although I would like to some day), so I rely on my freezer quite a bit. I love to freeze tomatoes from the garden and it often supplements our Winter meals. Fantastic for Spaghetti sauce, Chili, Salsa and more! Many years ago, I use to dry them at a low temperature in the oven, but that took too long; so I switched to slicing them and microwaving for 3 minutes, allowing to cool and then freeze in a freezer bag. Now I've decided that takes too long as well, so my process took on a more purist approach: Slice, Blend, Freeze! All the vitamins are retained and when I need some Tomato sauce, I just grab a packet from the freezer!

Sunday, September 20, 2009

Just Hanging Out


These big guys were just hanging out under a pine tree.

Saturday, September 19, 2009

Through My Window

Through my window a cool breeze does caress,
Night become longer as day becomes less,
Through my window I hear geese cry;
Synchronized, through the air they fly,
Through my window a sunset will glow,
Casting colors as it lays down low,
Through my window stars shimmer in the night,
While harvest fields bathe in moonlight.
Through my window Autumn leaves will play,
As Summer bows and bids "Good Day".
River-Rose

Friday, September 18, 2009

Back Seat Bikermomma

Under the caption "Totally Rosy Blogs" located below on the left hand side of your screen you will find an array of other very interesting blogs to visit. One of which is Back Seat Bikermomma, who normally entertains us with "tales from the sissy bar" as she and her husband take the Harley out and explores many fascinating areas. She has recently written a very heartfelt post titled "Inspired" that delves into the intricate beauty of family, love and life. I don't want to tell you what the post is about, but I will say that if you scroll down and click on it, you, too, may even find yourself inspired!

River-Rose

Wednesday, September 16, 2009

Mac -n- Cheese Bento!


This Bento lunch features the famous Hot Dog Octopus sitting on top of Mac -n- Cheese rolled into a Flour Tortilla. Wedges of garden Tomatoes and sliced Summer Squash on the side. I know that I have a long way to go, but it's fun practicing!

Tuesday, September 15, 2009

First Time Bento

Hey, I know it's goofy and for sure, no artistic masterpiece! Nevertheless, my kids loved eating it and I loved making my first Bento. The Japanese created Bento as an artistic way to pack a lunch for your family members that helps them to eat healthy as well as sends a sweet little surprise every time they open one. Bento uses small bits of food and has become an art form. It's fun to check them out on the web. River-Rose showcases a couple great sites under "Totally Boss Blogs", such as "Vegan Lunchbox" and "Sushi or Death" found below on the left-hand side of your screen. Click on them and be amazed- they really know how to do Bento!

Monday, September 14, 2009

Easy Grilling!




The easiest and tastiest grilling technique is to keep it simple!


Let the food shine! A spritz of Lime, a drizzle of Extra Virgin Olive Oil and a light sprinkle of Sea Salt combined with your favorite vegetables and meats onto a skewer. On indirect high-heat, Cook Chicken first, roughly 6 minutes on each side. If cooking big, juicy Prawns, give them about 3-4 minutes on each side or until they turn pink.

A little rub of Olive Oil and on the grill these homegrown Tomatoes go. About 2 minutes on each side. Don't worry about a fancy serving plate, place everything on a wooden cutting board along with lightly grilled Flour Tortillas!

Saturday, September 12, 2009

Pretty! Tennessee River, Alabama





PHOTOS SUBMITTED BY: "Sugarfoot"

Friday, September 11, 2009

"Let's Roll!"

No matter what walk of life you are from, if you live in the USA and are old enough to remember September 11th, it’s not something you will ever forget. My children were 7 and 1. My oldest was up getting ready for school and as I was packing his lunch I walked over to turn on the television set. From that point, our lives were never the same. Confusion, Shock, Dismay, Sadness, and Fear were all present in the same room as my child and I watched on live television the unfolding of our sense of security. Bless the souls who directly braved that day, all souls who have survived tragedy, and those who live with the reminders of such.


It is also important for our children to be reminded of the words of Mr. Beamer, passenger of United Airline's Flight 93, “Let’s Roll!”. Spoken a few precious seconds prior to a fated moment, frozen in time. A moment that defines the human spirit to preservere and the same moment that little old me, lucky enough to be sitting on the arm of my couch, crying and squeezing my child tight in my arms said, “Yes, it’s okay for you to still go to school”, knowing full well that within 20 minutes he would be out of my sight.

It’s not much compared to those who were directly affected and have endured. Nevertheless, it is the will of America. It is the desire to move forward, even when bombarded with Confusion, Shock, Dismay, Sadness and Fear. Then and now, the best I could do as Mom is brush the hair out of his eyes, kiss his forehead and let him know, “Everything’s going to be okay- Let’s Roll!”.

Grand Junction Western Wear, Palisade, Colorado

Grand Junction Western Wear
1040- I70
Palisade, Co 81526
(970) 464-4776


You can't miss Grand Junction Western Wear for two reasons. The first reason is that sitting atop their building is a giant yellow cowboy boot, the second, is the level of superior quality of their hats and boots. The owner, Jerry Derby, has been hand-making hats for 40 years. Back when he was 13 and in the rodeo, he found his calling when as a favor he fixed the mangled hats of his rodeo buddies. Since then, his skill has elevated it to an art form. Each hat has a distinct personality, just as each person who will wear them. Jerry gets that. Although some of them look too beautiful to touch, Sally, Jerry's assistant will encourage you to try one on! If you walk into the store and Sally is working, then it's your lucky day. Her personality and knowlege shines as well as her pride in the product. She makes shopping a pleasure and if you have the time, ask her if she will play you a video of the step-by-step process in hat making, starring Jerry, of course!

They have quite the selection of boots and it's easy to envision your feet tucked into several pairs...

While trying them on, there are a few things to keep in mind, such as the heel height. Cowboy boots come in an array of heel heights from flat to stilleto. Originally, traditional western boots came in a higher heel because the cowboy used his heel as a tool- for stir-ups or digging their heels into the dirt when controlling an onry horse or donkey. If your not dealing with stir-ups, horses or donkeys, then keep in mind what type of weather you will want to wear your boot. Some boots have slippery soles that can make walking in rain or snow quite the experience!

The shank is the part of the boot that goes up the leg and varies in height as well. Traditional boots usually covered the calf to protect the cowboy from snakes and harsh weather, but the Packer and Stockman styles run a bit lower. It's a good idea to visualize what you will be wearing your boots with and how they will wear with your style of jeans.

Finally, is the toe style. A pointed toe has always been traditional in Western Boots, although ropers and worker style boots are more rounded. Either way, try them on with the type of sock that you will wear with them, look for comfort, and don't forget that it takes a while to break in a good boot, but once you do, their like an old friend! If you grab a pair, don't forget to get a good protectant cream or wax to extend the life of your boot, but make sure whatever you get does not affect the color when applied.



Can you tell which one is mine? I can't wait to stomp around in my new pair and will never forget where they came from!

Grand Junction Western Wear will be moving in November to a huge, new facility and will then be called Rocky Mountain Hats and Boots! The concrete is being poured as we speak. Their new location will be off of Highway 50. They will also start an online mail-order service and will be shipping their fantastic hats all around the world! Good Luck, guys and happy hat making!

Eagles Nest Family Dining, Palisade, CO

Eagles Nest Family Dining
1040 I-70 Exit 47
Palisade, CO 81526
(970) 464-0488
Open 24 Hours
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Nestled in the hills of Colorado, off of I70, is a convenient restaurant called Eagles Nest Family Dining. The interior has home style decor with a natural log wood paneling and large, rustic ceiling beams and rope edging. The waitresses are warm and attentive- happy to answer all of your questions regarding the menu.
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Bring your appetite for the Fresh Pancakes! They will grab your attentions as they go by your table to other patrons. Totally huge and for only $4.99! Nearly every pancake I saw was towering high with berries and whipped cream for an additional $1.99. They looked so gorgeous and big that when the waitress brings one out, they resemble a birthday cake!
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If you are in the mood for eggs, try the Road Kill Omelet. Don't let the name intimidate you, as the omelet is filled with Bacon Sausage, Onions, Peppers, Tomatoes and gooey Cheese and comes with Hash Browns and your choice of a Biscuit, Toast, English Muffin or Pancake for $9.99.
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Speaking of biscuits, the Gold Digger is a big plate of Biscuits and Gravy, Sausage Patty and two Eggs for $6.99. Yum!
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Once you've filled your belly, head next door to Rocky Mountain Hats and Boots!

Thursday, September 10, 2009

Standing Tall



5 Things to Do With Summer Squash!


5 Things to Do with Summer Squash...

  1. Grate Squash and a Potato- mix with Egg & Bread Crumb- Fry into yummy patties!
  2. Cut into thick slices and steam until soft. Blend and freeze mixture. Pull out and add to your favorite cake recipes for extra moist cake!
  3. Use the frozen mixture to thicken a Winter soup!
  4. Grill with Sea Salt and Olive Oil, then add to fresh greens with a drizzle of Balsamic Vinegar!
  5. Give some to friends and neighbors!

Wednesday, September 9, 2009

Western Sizzlin, Colorado

Western Sizzlin
3033 8th Avenue
Evans, CO 80620
(970) 351-7000

While staying in Greeley, Colorado, locals highly recommended a buffet-style restaurant called Western Sizzlin. I enjoy buffets although sometimes quantity gets confused with quality. Not at this particular restaurant. Proof that the American dream is still alive, owner Bob Boswell, originally started off 25 years ago as an employee of Western Sizzlin back in Arkansas and moved to Colorado with wife, Beth, in 1988 for the purpose of opening a new franchise. In 2000, Bob and Beth became sole owners. Talk about working your way up!
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Hard work is no stranger to Bob and Beth's Western Sizzlin, as they cook and prepare 90 percent of all of their food, while many other buffets rely on packaged food. There are no short cuts here. Their steaks are flame kissed as they are placed onto a special grill which sears the top and bottom of the steak at the same time and seasoned with a secret "gold dust" that gives the meat a wonderful flavor. In a league of their own, they have made to order Pasta and Crepes and during the Sunday Brunch and Omelet Bar as well. It's wonderful to watch your Fettuccini tossed with Chicken, Mushrooms, and a creamy Alfredo Sauce, or to watch the skill of the chef make the perfect Crepe filled with Cream Cheese and Strawberries. Which, I like to top off with soft serve Vanilla Ice Cream and a drizzle of Chocolate Fudge. Quite unique is that the Chefs are encourages to come up with new recipes themselves and just as we would at home, they have discovered wonderful ways to utilize their leftovers. One of my favorites is the Crab Cakes, which are delicate and flavorful. Definitely something I would get every time!
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The buffet consists of many homemade items such as Meatloaf, Pot Roast, Taco fixings and Roasted Chicken as well as mouthwatering sides, such as the Mac and Cheese, creamy Mashed Potatoes along with a fresh salad bar and lovely breads and cakes, to boot! All dinners come with Steak and Shrimp, although on weekends the buffet also features Prime Rib. Also, totally different was the table of Cotton Candy and a Cotton Candy maker. So fun and cool, everyone will have a great time, but, if you go, start with small portions so you can try everything! They also will help you have a worry free event as they provide catering services.
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Monday-Friday
Lunch: $7.99 (or if during the hours of 2:00 p.m.-4:00 p.m. -$5.99)
Dinner: $9.99
Weekends
Lunch: $9.99
Dinner: $10.99
Sunday Brunch
$10.99 (Before 11:00 a.m.-$6.99)

Comment from River-Rose Mailbox!

10:18 PM (9 hours ago)
Great to see you back- we missed your yummy reciepes and beautiful photo's- a fan in Calif.--- Sunshine!

Tuesday, September 8, 2009

Totally Kool!



Totally Kool: When neighbors come by to bring homemade Sugar Cookies with a tangy, Kool-Aid Frosting, for no particular reason but to share! You know who you are and your cookies were yummy! Thanks and don't forget to get me the recipe!

Quick Fried Shrimp

Shrimp so good and juicy, it's hard to believe how easy it is!
Ingredients:
Large uncooked Shrimp
1/2 cup flour
1 cup Canola Oil
Directions:
For a meal or horderves, this can be made from frozen or fresh uncooked shrimp. It's best to use large shrimp. Pull out the amount you think you will need and allow to defrost if they are frozen. Place oil in a cooking pot and set the pot to med-high heat on your stove.
Peel the shrimp while leaving the tail on. Wash and devein the shrimp by cutting slightly along the back and remove anything that is not the color of the shrimp meat. Then take your knife and starting at the tail, slice the shrimp in half lengthwise just stopping short of the top. This makes your shrimp longer and will look pretty when they cook.
Place the shrimp in the flour and coat it thoroughly. The moistness of the shrimp will allow the flour to adhere. No seasoning is necessary as the shrimp will provide all the flavor. Test your oil by adding a pinch of flour to it. If it bubbles-your ready to go! Slowly and carefully add your shrimp one at a time to the oil. They may pop and sputter at first, so be careful! Allow to cook for approximately 2 1/2 minutes on each side and remove onto a plate lined with paper towel.
Serve on their own or with a rice as a meal!
If you would like a quick dipping sauce, try mixing this up:
3 Tablespoons Ketchup
1 Tablespoon Horseradish (Hot)
1 Tablespoon Mayo
A dash of Worcestershire
Enjoy!

Saturday, September 5, 2009

Randy's Pub and Grill, Colorado



Randy's Pub and Grill
3108 State St Evans, CO 80620
(970) 330-2985

If you've found yourself here then you believe in fate. That wrong turn, flat tire or business trip all led you to try out Randy's Pub -n- Grill and you wouldn't have it any other way. What a cool place!

Voted Favorite Lunch and Favorite Burger, Weld County 2006, and going strong. Originally Randy open it up as a truck wash but realizing his gift for photography as well as knowing what people like to eat, he followed his calling. The employees are friendly and the interior seeks to educate. There are so many awesome pictures on the wall, depicting rodeo life, cowboys, yesteryear as well as current musicians such as Tim McGraw, Alan Jackson, Reba and LeeAnn Rhymes. It doesn't take long, whether perusing the photos- or sinking your teeth into his food, to realize Randy's got a gift...



These beauts are cooked to sticky fingered perfection! So good that I mentally thanked my lucky stars this place is NOT right down my street, otherwise; I would be there every other day! Ten "Honey Barbecue Wings" with Blue Cheese and Celery, $8.69. Get two orders for the weekend!


The burgers are delicious and the one in the above picture is a mouthwatering Green Chile Bacon Burger. 1/3 lb. burger cooked medium and topped with Melted Cheddar, home style Bacon, Lettuce, Onion, Tomato, and an Ortega Chile served with fries and reasonably priced at $7.19. The menu is fun to read and is a whopping five pages long! They boast gorgeous ice cream and shakes made to order, but who can save room when they are serving up the adventurous "Brian Gary Burger"? Boasting- "Big-n-Beefy Nuts" (which is actually Rocky Mountain Oysters) or perhaps the "nutty" part they are referring to is also the smearing of Peanut Butter and 3 deep-fried Mozzarella cheese sticks sitting on top of a Bacon Double Cheeseburger, paired with some yummy fries for $9.69. Brian Gary (a local CO radio personality), sure must be proud to be honored with such a burger, although Randy 'ought to be proud for the food that comes off of his grill!

Friday, September 4, 2009

PHONE BOOKS AND COUPONS!

Heading out to a restaurant? Want to call in dinner? Don't forget to check the coupon section in your current and local phone book before you head out the door and chances are you will find some great discounts!

EASY LEMON CHICKEN PASTA!

CHICKEN AND PASTA TOSSED WITH A LIGHT AND CREAMY LEMON SAUCE!

INGREDIENTS:

1 Regular Sized Package of Spaghetti

2 Boneless, Skinless Chicken Breast

1 Green Bell Pepper

1 Bunch Green Onion

1/4 Cup Lemon Juice

1/2 Stick Butter or 2 Tablespoons Margarine

1/4 Cup Extra Virgin Olive Oil

3 Tablespoons Flour

2 1/2 Cups Water

A Sprinkle of Salt

A Dash of Pepper

DIRECTIONS:

Set your stove to high heat and bring 8 cups of water to a boil and season it with a few good dashes of Salt. Add Pasta and stir. Cut Chicken into 1 inch chunks. Clean and cut Green Bell Pepper and Green Onion into large chunks and drizzle with Olive Oil. Season with Salt and Pepper. Allow to boil, stirring occasionally for about 11 minutes. Strain and rinse gently with cold water. Set aside. Keep your empty pot on the burner and lower heat to medium-high.

Place Chicken and Green Bell Peppers into your hot pot and stir. While stirring, allow to cook for 6-8 minutes.

Add Lemon Juice and Butter. When the Butter has melted and starts to bubble sprinkle Flour over the mixture and stir. When the mixture starts to look gummy, add water and keep stirring until mixture becomes creamy. Turn heat down to low and add a bit more Salt and Pepper to taste.

Add Pasta into Lemon Chicken Sauce and toss well. Serve family style on a pretty platter with another drizzle of Olive Oil!

"FOOD REVIEW" Comfort Food

Comfort food can mean many things to many people. For some, when the season begins to change and the mornings and evenings starts to cool, a bowl of chili is a comfort. When a child is close to starting their first day of school a Hot Fudge Sundae may seem like a comfort. I recently developed a strong need for comfort food as having visited my dentist three times in the last week. Not that my dentist isn’t a nice guy, on the contrary, he’s very considerate; although with some of the procedures I have had to endure lately, I only wish I’d listened to my mother more and not be so rough on my teeth. Nevertheless, after these appointments, I found myself extremely hungry -yet confused as to what to eat as my mouth was inflicted with a combination of being numb and tender. Stomach growling, something had to be done so I drove to a local restaurant and walked in with cheeks so puffy that I’m sure I resembled Marlon Brando in the God Father. That aside, I had a nice bowl of creamy Potato Soup with a sprinkling of Cheddar Cheese on top. The first spoonful of that soup was like receiving a warm hug on my insides. It was so good that, it almost made my dental appointment seem like an enjoyable experience and with a couple appointments still ahead of me, it seems like having that soup will become a tradition. Now that’s comfort food!

JB’s Family Restaurants
136 East 5th North Street
Burley, ID
Take Out: 678-0803
Website: http://www.jbsfamily.com/

Although JB’s Family Restarants is a chain that claims 50 restaraunts in six states, you would never know it from our local franchise’s warm customer service. It feels like a downhome place. If it’s the weekday and your in a rush for breakfast this is the place to go to enjoy a variety of dishes in record time as they have a good breakfast buffet that includes country style potatoes, bisquits, corned beef hash, eggs, pancakes, truly delicious bacon, fruit, muffins and more for $5.69, while the weekend breakfast brunch goes for $7.99. If your hankering for something healthy and fast, their Salad bar is the way to go. Fresh salad and many choices of crisp veggies, pasta salads, cottage cheese, fruit and your choice of two hearty soups goes for $6.49, while you can add the salad bar to any entrée for only $1.99. Speaking of entrée’s there is such a variety from a 16 oz. Porterhouse Steak served with your choice of fries, rice pilaf or baked potato along with tender vegetables as well as a garden salad or soup for $13.49, to the Parmesan Shrimp Penne which comes with your choice of soup or garden salad and a nice wedge of garlic Parmesan toast at $9.99. JB’s also offers many sandwiches and burgers as well as tasty appetizers like the Spinach Artichoke Dip for $5.49 and desserts like their Banana Split for $2.99. Everyone in your family can find something they like and if you look up their to go menu within the most recent Project Mutual Mini-Cassia Phone Directory, you can get 10% off your next takeout order.

Club Sandwich from JB'S

Wednesday, September 2, 2009

Colorado in August






The drive through Colorado, Eastbound on I70, is absolutely beautiful. Through mountains and canyons, lush meadows and thick pine trees can be found, all following the Colorado River.

Tuesday, September 1, 2009

Truck...


Driver.

Southern Lady- Miss JR

During our Summer road trip we were lucky enough to find this delicious Buffalo Jerky. The maker is Southern Lady-Miss JR. This jerky stands above all that we have tried. It is sliced and dried very thin- almost transparent, giving it a wonderfully chewy texture. The Hawaiian flavor is kissed with Pineapple and Hickory, yet the Buffalo flavor truly comes through. After trying it, we always kept our eye out for this product and when we found it we bought two bags and treated it like gold.

After checking out their website, I was pleased to find out that they have Smoked Alaskan Salmon and Halibut, as well as Smoked Cheeses. Sounds like the perfect set up for the holidays to come!

http://www.southernladymissjr.com/
Southern Lady Miss JR, LLC
Missoula, MT 59804
(877) 753-9657