It’s about time I got on the pickling train, and there’s no better recipe to start than with these Pickled Beets from The Burr Trail Grill in Boulder, UT.
Two years ago we made a trip down south to Torrey, UT for a music festival some of my husband’s old band buddies were in. After the gigging was done, we went exploring and landed about an hour east of Torrey in Boulder, UT, the gateway to the Grand Staircase-Escalante National Monument (look at this landscape!), Capital Reef National Park and the Glen Canyon National Recreation Area including Lake Powell.
While the stunning red rocks contrasting the bright blue sky and wooded canyon lend to amazing outdoor adventure that brings world wide travelers to the area, in my opinion the real deal here is the the local eateries including the renowned Hell’s Backbone Grill.
We tried to grab some lunch at Hell’s Backbone while we were there, but since they were open only for dinner that weekend, we skipped next store to the Burr Trail Grill for tasty burgers and the most amazing polenta with caramelized onions, grilled red peppers and goat cheese appetizer. Seriously, I still think about that thing.
But what really rocked my socks was the sides of pickled veggies and pickled beets they served with their sandwiches and burgers.
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Let’s just go ahead and put this week into the archives right where it belongs and look forward to a weekend where Stuffed Orange French Toast with Blackberry Compote should make a Labor Day appearance.
Labor Day weekend puts the nail in the coffin to the drawn out farewell to summer, replete with last days at the pool and chilly evening barbeques. The leaves are even starting to change around here and the instate rivalry football game was just last night and I haven’t even flipped the calendar page to September or placed a Kerr jar in a hot canning bin.
Is my head spinning yet?
This Labor Day weekend I’ll be heading to our friend’s mountain cabin to do a little R&R, have a cabin spa day with Smudge, do a few hikes and generally chill. But I do have some delish cooking ginned up in my head, and with distractions at bay (aka laundry, paying bills and cleaning the house) cooking in the mountains will be at the top of the menu.
One of my concoctions rattling around in my head involves peaches and blackberries, perhaps inspired by…
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The journey that led me to this simple Goat Cheese Stuffed Fig, Melon and Prosciutto Salad was just the ticket to a little mental time out.
Yesterday morning I drove up the canyon toward my photo shoot destination. The radio signal weaved in and out as it typically does, making the radio music that served as unacknowledged background filler a total distraction to the much louder brain noise churning through my head as I catalogued my mind’s daily to-do list.
I realized I hadn’t been hearing the tunes at all when the crackle was nearly as annoying as the same 23 songs I hear whenever Smudge and I are in the car together.
Our musical conversations tend to go something like this, “Mom, can you put it on 6?” and we listen to Taylor Swift belt out the blues about some bad-boy boyfriend she can’t seem to hold onto. “Mom, can you change it to 5?” and we hear Bruno Mars in his big-brimmed hat cry about being locked out of the pearly gates.
Heaven forbid One Direction or the Cups song comes on for the 9,374th time this month. Total freak-out ensues. And I must admit, I totally egg it on.
But yesterday I needed a break. A break from the chatter, a break from the radio and a break from the noise that was inside my head. So I turned off the tunes, or lack thereof, and practiced a little car meditation. As my engine wound up as it climbed the hill to the summit, I worked on my mind winding down.
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There’s no time like any time to load up a bun with vinegar sauced Pulled Pork Sandwiches with a tangy North Carolina sauce. Especially when there’s a few dogs in tow.
School’s back in session and even though most of us are wishing we didn’t have to say, “See you next year,” to the youthful delights that late night’s basking under the stars can bring, I hope you created some amazing memories to add to the bank of best moments in time.
Because we sure did.
Our forever memories bloomed this past July when we made our way to 10,000 vertical feet in Utah’s Uintah National Forest with 32 dogs who would be leading us on the adventure of a lifetime. So when Smudge is asked what her favorite part of summer was, it’s been an easy answer, “I spent the summer with my cousins and we went to Sled Dog Camp.” Because isn’t that what every kid does in the summer?
With her two cousins visiting for nearly a month, summer consisted of hardcore bonding time, and while a trip to Yellowstone, the Amusement Park and water slides galore were certainly fun, I know what’s going to rule in my girl’s world: Anything that involves a dog.
So when Mimi and Papa wrangled an overnight dog sled trip with Pawsatch Snow Dogs, the cousins were beyond excited. Almost as excited as those snow dogs being hooked to the line and ready to run.
I mean, who couldn’t love a face like this? Meet Chewbacca, 120 pounds of furry adventure.
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Heck to the yeah, it’s Friday, and there may not be another day of the week more in need of a point of diversion than this one. Unless of course it’s M, T, W or TH.
If you’re like most, Fridays call for a little escapism, a few nuggets of inspiration to coax you into the weekend and take your mind off the boss-lady who expects you to stick around the office ‘til 4:59 p.m. securely camped out at your desk even though the last moments of summer are tenuously escaping your death grip on fun.
Most every Friday I share my round-up list of Friday Faves, webby resources to inspire, motivate or take me away.
This week I’m sharing some of my favorite fellow blogging listers. You may know of some, or maybe even all of them, but what I really want to know is who is YOUR favorite blog list maker? Maybe it’s someone from this list but hopefully someone new we can all explore. Lead us to their blogs in the comments below.
Here they are, my top 8 destinations for getting away from it all.
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