One of the horses there had just had a a baby - I think he was 4 days old! The mama was calm since this was her 4th cold but the baby was quite jumpy. We all were trying to get Little Jo (the colt - catch the reference?) to come up to us but Charlene was the only one who succeeded. Little Jo came up to within an inch of her hand then she just reached out to pet it's head a little bit before it scampered back to be right next to mom.
Saturday, June 12, 2010
Laura Ingalls Wilder - Pt. 2
One of the horses there had just had a a baby - I think he was 4 days old! The mama was calm since this was her 4th cold but the baby was quite jumpy. We all were trying to get Little Jo (the colt - catch the reference?) to come up to us but Charlene was the only one who succeeded. Little Jo came up to within an inch of her hand then she just reached out to pet it's head a little bit before it scampered back to be right next to mom.
Monday, June 7, 2010
Spaghetti squash Mexicana with tropical avocado salsa
Spaghetti Squash Mexicana with Tropical Avocado Salsa Fresca
- 1 spaghetti squash (about 3 pounds)
First, bake the squash. Preheat the oven to 375 degrees. Cut the squash in half lengthwise and scoop out the seeds. Fill a baking dish with about an inch of water and place the squash cut side down in the dish. Bake for about 45 minutes, or until the skin is easily pierced with a fork. Remove from oven and let cool for about 10 minutes until you can handle the squash. Shred and scoop out the flesh with a fork or spoon into a bowl. While the squash is baking, assemble the salsa and bean mixture.
Tropical Salsa Fresca
- 1 cup chopped tomato
- 1 cup chopped pineapple, mango or papaya
- 1 avocado, peeled, pitted and chopped
- ¼ cup lightly-packed fresh chopped cilantro
- Juice of 1 lime
For the salsa, in a small bowl, toss all of the ingredients together. Cover and refrigerate until ready to use.
Bean and Corn mixture
- 1 tablespoon vegetable oil
- 1 medium-size yellow onion, diced
- 2 jalapeno peppers, seeded and diced small
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1/2 cup red cooking wine (I just used Sangria and it was delish)
- 1 cup fresh or frozen corn (thawed if frozen)
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon hot sauce (such as Sriracha)
Prepare the bean mixture. In a large skillet, sauté the onions and jalapeno in the oil for about 5 minutes. Add the garlic, all the spices, salt and the wine. Raise the heat and boil for about 2 minutes, stirring often. Lower the heat and add the black beans, corn and hot sauce. Cook for 5 more minutes until heated through. Add the squash to the bean mixture and toss to mix.
Divide among individual plates and top with salsa.
Saturday, June 5, 2010
Laura Ingalls Wilder - Pt. 1
So....for Memorial Day weekend...Charlene's Mom's side of the family decided to all get together in Loveland, Colorado. Julie wanted to stop in the Black Hills along the way and visit some stuff. Charlene came up with the excellent idea to go through De Smet, SD along the way there to visit the Ingalls homestead! The prairie is Luke's to behold!
There's was a baby calf in the dug out which Luke got to come over! It was sucking on his hands in the picture...