Saturday, October 31, 2009

Halloween! I Always Feel Like Somebody's Watching Me!

Happy Spook Night!!! Fortunately, the one watching is a spooky, photo enhanced skull that sings old David Lee Roth songs, such as "I Ain't Got No Body!", surrounded by throngs of Blow Pops!

This from That...

'Tis the season for carving Pumpkins!

Sure, you could soak these seeds in salt overnight and bake in your oven at 375 degrees until toasted, but you could also plant them next year.
If you buy Winter Squash and Pumpkins try growing your own instead!
1) Save some seeds behind and wash them well.
2) Spread seeds out on your counter for about 48 hours or until completely dried out.
3) Place into a zip lock bag and store in a cool area.
4) Plant them late next Spring and then you can have your own Pumpkin patch!
I did this late, last Spring and the Acorn Squash just about took over everything. It didn't take much water and the yield was fantastic. So, this Spring I will use a much larger area. The plant itself is pretty and green and I have even seen homeowners plant Pumpkins and Squash around the border of their home and it becomes very pretty around Autumn. Also, if you are limited in garden space you may be able to train some vines to grow upward on a structure.

Friday, October 30, 2009

Grateful Moment

Today I'm grateful for the sweet friend who, with her child, baked this awesome cake for me and my family. Even though it says "Boo" it does not scare me in the least bit. As a matter of fact this cake should be really scared of what I'm about to it. Yummmmm!

Heyburn Haunted House!

A ghoulish time awaits you at the Heyburn Haunted House!
The Haunted House is held at the old Heyburn School's North building (isn't going to school scary enough?). Event coordinator, Melissa Anglesey, poses with my 9 year old werewolf son.
This place is amazingly decorated with surprises at every turn. The nice thing is that when younger children go through, all of the actors within the haunted house spread the word to "go easy" on them. Even though they did that for us, I am ashamed to say I was a complete coward, constantly throwing my werewolf son in front of anything that scared me! Poor kid! But he took it in stride and gnarled and howled right back!

The actors are fantastic and essentially are donating their time for this event. Note: Especially watch out for the little girl clown (clowns just scare me!). Proceeds go to the Horizon Program, which helps address poverty in our area. So, if you are looking for a fun way to celebrate Halloween, and for a good cause- this is the place to be!

Heyburn Haunted House
Old North Heyburn Elementary School Building
October 14th thru October 31st.
Monday thru Thursday 7:00 P.M. - 9:30 P.M.
Friday and Saturdays 7:00 P.M. - to Midnight

Cost - $5.00 per person.
Save $1 by buying tickets in advance!
Contact Melissa Anglesey 219-1701.
Bring the family for this “Spooktacular” event!!!

Grateful Moment From "Mountain Mac"

Last week, my wife and I went to a home show on a spur of the moment just to kill some time on a nice but lazy Saturday afternoon. While there we entered a drawing to win a free Hot Tub. I never enter these things, they are all a scam but we did anyway. Well last night they called and WE WON!!! A 6 person tub with a Stereo and IPod ready hook up. I have always loved hot tubs, (When once asked what my favorite body of water was, I instinctively replied “a Hot Tub” ) I am very, very grateful for this wonderful gift. Have a Blessed Day.

Thursday, October 29, 2009

Old School Cooking Tip

When your in a pinch, use a bit of Oatmeal to thicken a stew or soup!

Wednesday, October 28, 2009

Grateful Moment: How Do I Say In Italian- "It is Good to Feel Joy!"?

Don't worry, it's okay, if you feel the moment- enjoy it!

Blame It On The Mother In Me....

Earlier within this blog, there was a post on Staying Healthy in the Cold and Flu Season and I just had a few more tips that might help us all fight those little germs! While traveling over the Summer, I've unfortunately had to use my share of public restrooms and it often struck me that many people do not practice good hand washing techniques. Blame it on the mother in me, but here are a few tips:
1.) Prior to washing hands, first pull down the amount of paper towel that you think you will need.
2.) Wash your hands as usual.
3.) Do not turn off the water tap with your bare hands. Instead dry your hands first then use the paper towel to turn off the handle.
4.) Use the same paper towel to open the door to exit the restroom and discard.
Also, when shopping, use the handy wipes some stores offer to wipe down the handle of your shopping cart, and always keep hand sanitizer in your car to use after each shopping trip.
I'm really not the germaphobe that it may seem (or am I?), although these tips may be useful!

Tuesday, October 27, 2009

Grateful Moment-"Witchy Delight"

Wind is howling and it's supposed to sleet,

Happy 'bout warm, funky, slippers on my feet!

Grateful Moment From "Sunshine" in California!

Today-I'm grateful for the lovely unstressed day I had. Spending time with my love ones, via the phone, email or just in spirit, makes my day--Sunshine.

Thank You, Sunshine! You've made my day! Always feel free to send your Grateful Moments to

Monday, October 26, 2009


Too early for snow? Not if you were able to hit the Rail Jam this last weekend!

The Idaho Water Sports 4th Annual Rail Jam gives snow board and skier enthusiasts an opportunity to do some gnarly tricks with some awesome gear. Promoted by State Farm Insurance, Key Bank, The BUZZ 99.9 FM, and Pomerelle Ski Resort.

Idaho Water Sports features brand names such as Columbia Sportswear Company, Burton Snowboards, Atomic and more. This is the time to gear up for a great ski season as well as enjoy the expertise of Idaho Water Sports sales staff.
Although you may have missed it in Burley this year, it's not too late to check out their event in Nampa on Saturday, November 7th, 2009, located at 2175 North Samantha Court, Nampa, Idaho. Check out their website at or their Facebook page at

Totally Awesome, Dude!

Sunday, October 25, 2009

Grateful Moment

Grateful Moment: Eating dinner with the whole family at the table!

Tuesday, October 20, 2009

Serious Dunkers...Grape-Nut Cookies!

Get a big glass of ice cold milk and have a cookie or two!


1 Cup Flour

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/4 Cup Canola Oil

1/4 Cup Granulated Sugar

1/3 Cup Packed Brown Sugar

1 Egg

2 Tablespoons Milk

1 Cup Grape-Nut Cereal


Preheat oven to 375 degrees. Mix all dry ingredients and then add the Canola Oil, Butter, Egg and Milk. Once everything is well combined, scoop teaspoons of cookie dough onto an ungreased cookie sheet about 2 inches apart. Bake for approximately 10-12 minutes or until golden brown.

Monday, October 19, 2009

Trying to Stay Healthy During the Cold and Flu Season

This is some info River-Rose received that may help in cold and flu prevention:

1. Frequent hand-washing

2. "Hands-off-the- face" approach. Resist all temptations to touch any part of face

3. Gargle twice a day with warm salt water or Listerine

4. Similar to 3 above, clean your nostrils at least once every day by swabbing both nostrils with cotton buds dipped in warm salt water, or blowing the nose hard once a day.

5. Boost your natural immunity with foods that are rich in Vitamin C.

6. Drink as much of warm liquids as you can.

7. Cough or sneeze into the inside of your elbow rather than hands.

For Sore Throats Try:

One tablespoon of pure honey
¼ teaspoon of cayenne pepper
Four cloves of garlic pressed through a garlic press
Those are the proportions, but if you need more than that, take four tablespoons of honey, one teaspoon of cayenne pepper and sixteen pressed cloves of garlic, and mix that all together. Take ½ teaspoon to one teaspoon of the formula every 30-60 minutes.

Don't wash it down - let the honey coat the throat, then the cayenne, being a rubefacient, will bring blood into the area, and then your immune system will be stimulated with the garlic. Garlic is anti-bacterial, anti-fungal, and anti-viral, so anything that may be causing the sore throat the garlic, cayenne and honey coating the area, will help sooth the problem.

Info Submitted by: "smiliesings"

Thank you "smiliesings", and as with any illness, if symptoms worsen, please contact your doctor!

Saturday, October 17, 2009

Grateful Moment

Happiness is connecting with a dear, long lost friend!

What Warms Your Heart?

It's always good to count your blessings no matter how big or small.
River-Rose is starting a new section called "Grateful Moments"... that I hope everyone will enjoy. Share what warms your heart. Send as many- as often as you'd like!

You never know how your Grateful Moments might brighten the day of another!

What is my Grateful Moment today?

I get to sleep in tomorrow!

Friday, October 16, 2009

Thursday, October 15, 2009



The Heyburn Haunted House
Old North Heyburn Elementary School Building
October 14th thru October 31st.
Monday thru Thursday 7:00 P.M. - 9:30 P.M.
Friday and Saturdays 7:00 P.M. - to Midnight

Cost - $5.00 per person.
Save $1 by buying tickets in advance!
Contact Melissa Anglesey 219-1701
Bring the family for this “Spooktacular” Event!!!

For more information on the Horizon Program go to

Tuesday, October 13, 2009

Butternut Squash Soup!

Creamy, smooth Butternut Squash Soup to warm your soul!

2 Large Butternut Squash

2 Sticks Unsalted Butter

1 Onion

6 Cups Water

1 Can Coconut Milk

1 Cup Milk

1 Tablespoon Crushed Garlic

1 Teaspoon Nutmeg

1/2 Teaspoon Cinnamon

1 Teaspoon Paprika

1 Teaspoon Dried Parsley

1 Tablespoon Brown Sugar

1 Tablespoon Soy Sauce

Sea Salt




Preheat oven to 450 degrees. Wash the squash well. then poke holes into them using a knife. Place one squash at a time into the microwave and set it for 8-10 minutes (this will help squash be easier to cut). Pull out and reserve on a cutting board. Slice both squash in half, length wise and remove the seeds. Slice the onion. In a large roasting pan pour in 4 cups of water. Place the squash and onion into the roasting pan, skin side down. Smear lots of butter onto all of the squash and sprinkle with sea salt and pepper. Cover tightly with tin foil and place into the oven. Cook for approximately 1 hour or until the squash is very tender. Remove from oven and allow to cool.

Once the squash has cooled, use a spoon to remove the flesh from the skin. Discard the skin and place the rest, along with the roasting juices and onion, into a blender or food processor. Add 1 can of coconut milk, 1 cup of milk and garlic. Blend. (You may need to do this in 2 batches depending on the size of your blender- also add little bits of water if the mixture is too thick to blend.) Once everything is fully blended and creamy, return the contents back into the roasting pan. Add two more cups of water to the mixture and season with the Nutmeg, Cinnamon, Paprika, Parsley, Brown Sugar and Soy Sauce. Season with Sea Salt to taste. Decrease oven heat to 375 degrees and allow to cook for an additional 45 minutes, stirring occasionally. Enjoy!

Sunday, October 11, 2009

The Love of a Grandparent!

"Nobody can do for little children what grandparents do.
Grandparents sort of sprinkle stardust over the lives of little children. "
~Alex Haley
Over the last few days, our family was blessed with a visit from Grandma and Grandpa. Picking pumpkins, crafting, sight seeing and laughing. The visit went by all too fast, but it was wonderful from the first day to the last!
-River Rose

Perrine Bridge, Twin Falls, Idaho

Enjoy outstanding views of the Perrine Bridge, Snake River Canyon and "The Twins" sculpture off of U.S. Highway 93 in Twin Falls, Idaho.

Oops! Don't drop your camera as you take advantage of a beautiful photographic moment on the outlook located East of the Perrine Bridge.

For more information contact:
Twin Falls Chamber of Commerce
858 Blue Lakes Blvd N
Twin Falls, ID 83301
Phone: (208) 733-3974
Fax: (208) 733-9216
Toll Free: (866) 894-6325

Wednesday, October 7, 2009

Lander's Pumpkin Patch, Paul, Idaho

Put on your favorite cozy sweater and head out to Lander's Pumpkin Patch in Paul, Idaho!
106 B North 600 West
Paul, Idaho 83347

Works of Art!

Dan Landers Gourd Grower/Artist!


Really beautiful pumpkins, a huge array of squash and the best down home people you'll ever meet. If you find yourself in Southern Idaho, don't miss this!
You may also read more about the gift of gourd growing at

Tuesday, October 6, 2009

A Room With A View!

Morey’s Steakhouse and Event Center
219 East 3rd North, Burley
Take-Out: 679-1166
Hours: Mon. & Sat. 4:00 P.M.- 9:00 P.M./ Tuesday-Friday 11:30 AM to 9 P.M.
Lunch Buffet 11:00 A.M- 1:30 P.M. Tuesday – Friday

Autumn in the Mini-Cassia area is such a pretty time of year. This area is wonderfully blessed with spectacular views of mountains, the sparkle of the river, and rolling farmland that seems to takes on a patchwork quilt effect. It is also the time of year that along with the changing color of the leaves are changes in our eating habits. In Summer, we often turn to light and refreshing meals. On hot, sunny days, fruit salads and grilled meals are common eats. While in Autumn, weather begins to cool, the days become shorter, and that’s when meals become a bit more intricate in ingredients and cooking techniques. It’s a great time to pull out a favorite harvest recipe. On one of those particular days, I was refreshing my memory and perused through a few cookbooks looking for Fall recipes, when I suddenly realized that looking at all of the pictures had made me so hungry that I could have eaten the cookbook itself. Shortly thereafter, I found myself being seated in a room with a spectacular view, at a restaurant that embodies the wonderful visual qualities of Mini-Cassia, not to mention home-style food that rivals any cookbook!

Morey’s steakhouse has a rustic, ranch style interior with natural lighting coming from the restaurant’s centerpiece- their windows. Nestled on the bank of the Snake River, one is invited to gaze upon the rolling water complimented by a backdrop of the Sawtooth Mountain Range. The day I visited, another patron stopped by my table and asked if I was writing a review. She wanted to let me know the reason she’s a regular at Morey’s was the warm service she consistently receives from the weekday waitress who works there. Alas, on that day the waitress she spoke of was not there although I did receive excellent service from who I later discovered was Naomi, wife of owner, Tracy. This is a family operated business with roots in a culinary background that started for Tracy back 1985, as a dishwasher in Portland, Oregon. Since then, his culinary journey has been quite extensive and is featured within every menu. Speaking of the menu, the most unique item is the appetizer called Pickle O’s, which are deep fried, tangy Pickle Spears served with Ranch Dressing for $5.99. At Morey’s, “surf and turf” is where it’s at. The “turf” features items such as Morey’s Famous Prime Rib. An aged, slow roasted Morey’s Cut comes with two choices of a Caesar Salad, Soup, Fresh Veggies, Baked Potato, Rice Pilaf, Mashed Potatoes or Steak Fries as well as your choice of Texas Garlic Toast or Homemade Scones for $23.99, while a Petite Cut goes for $16.99. The “surf” features items such as the sweet 8 oz. King Crab Legs with drawn butter and your choice of two sides previously mentioned for $15.99. They also serve pasta, such as the festive and spicy Cajun Jambalaya Pasta which is tossed with Chicken, Shrimp, Sausage, Peppers and Onions for $16.99. A good value is their lunch menu which features everything from Burgers, to Hot Sandwiches such as the opened-faced Hot Beef Sandwich smothered in a smooth Brown Gravy and comes with your choice of French Fries, Tater Tots, or Potato Salad for $6.99. I enjoyed their Lunch Buffet and Salad Bar for $7.99. Buffet items vary daily although on the day I attended they had tasty Breaded Shrimp, Pork Loin and Stuffing, tender Chicken Wings, Chicken Fried Steak, homemade Mashed Potatoes and fresh, chilled Salad with all the fixings. If you see the Chili, get a bowl. It is filled with an array of Kidney Beans, big chunks of Stewed Tomatoes, Corn and Ground Beef and it’s made from scratch. They also have a nice desert menu, full bar and wine list, gift certificates, as well as a convention area for your business or celebratory events.
(208) 678-6643

Monday, October 5, 2009

Roasted Turkey Leg and Sage Mashed Potatoes

It's a breeze to create deep, rich flavor on a crisp Fall day!


2 Turkey Legs

1/4 Cup Olive Oil

1/2 Cup Red Wine Vinegar

1/4 Cup Soy Sauce

1 Teaspoon Garlic Paste

8 Cups of Water

4 Large Idaho Spuds

1/2 Cup Milk

1/2 Teaspoon Dried Sage

1/2 Teaspoon Nutmeg

Kosher Salt



Set your oven to 375 degrees. Place Turkey Legs into the center of a deep roasting pan. Mix Olive Oil, Red Wine Vinegar, Garlic Paste and Soy Sauce together. Use the mixture to rub both sides of the Turkey legs and to pour into pan. Cut Potatoes in half and place around the Turkey Legs. Sprinkle the top of both the Turkey and Potatoes with Kosher Salt and Pepper. Pour 6 cups of water into the roasting pan without getting it on the top of the Turkey. Place into oven and cook for 1 hour, then stir and rotate the Turkey Legs, add two more cups of water and allow to cook for an additional hour. Prior to serving, remove the legs and 1 cup of the basting liquid. In the same pan, use your Potato Masher to mash the Potatoes. Add the Milk, Sage, and Nutmeg to the Mashed Potatoes and Stir. Serve with a drizzle of the reserved basting liquid!

And I Will Walk One Thousand Miles....(or 500 miles, or even just 3)

During this last Summer, I had the opportunity to do some traveling in a big rig truck. It is always a fun and interesting experience and although it is a great way to try some out of the way restaurants, there are also time constrictions. There have been plenty of restaurants that looked interesting from the passenger side window, but unfortunately that's as far as it has gone. If too much time passes and the turkey and cheese sandwiches eaten from inside the truck has become countless, I become restless for a new dining adventure. On the way to deliver a particular load, I had that feeling and as we exited off the freeway toward our destination, I noticed an array of restaurants that looked promising. Gazing longingly, I made a mental note and began calculating the possibilities of us actually eating at one of them. There are also logistic concerns because it's not as though one can fit a 53 ft. trailer into every parking lot. Much of the day was spent waiting to be unloaded and by the time we parked at a truck stop it was 9:00 p.m., on a Sunday night and we were at least 3 miles from the restaurants. On this particular night it was 98 degrees, so it took quite a bit of coaxing to convince my husband that walking 3 miles was a good idea. Being a good sport he agreed. So we walked. Once we finally arrived to the area my excitement was shaken as sadly every one of them seemed to be closed. Just when we were about to lose hope, we noticed Ichiban's lights on. Boy, did we hustle over and landed a table in a hurry.

Ichiban Japanese Restaurant
9897 W. McDowell Rd.
Tolleson, AZ 85353
(623) 478-1500

The interior was welcoming and the decor was classic Sushi Bar. They had an Tepanyaki station where one can watch there food being cooked "Benihana" style, but we opted for a table. I really splurged and ordered the Lobster Roll for $24.99 as well as a Shrimp Tempura Dinner for $11.99. My husband ordered the Fillet Minon from the Tepanyaki side of the menu for $21.99. The Lobster roll came out and it was very pretty. It utilized the Lobster meat in two ways- the first was within a sushi roll itself and the second seemed to utilized finely chopped raw Lobster in a Cream Cheese mixture that they served within the shell of the Lobster. I was hoping to have larger chunks of the Lobster in the roll although the taste was yummy and the mixture in the shell went well with a bit of rice. I'm glad I tried it. My husband's meal was a bit of a surprise to him because he expected the normal presentation of Fillet Minon, but what he received was a chopped version that was stir fried with Onions and Mushrooms served with Fried Rice. The chopping seemed to dry out the meat and the presentation could be improved on. The real value was in the Tempura dish. The Tempura batter was light and airy and really trapped in the juiciness of the Shrimp as well flavors within the Onions, Zucchini, Mushrooms and Yam. It's a big, tasty dish and is well worth the price. Needless to say, we were grateful that they were open so that our walk wasn't for nothing and we were happy to munch on our left overs the next day!