Easter is still a few weeks away so for us, spring break came early this year. Usually it bookends Easter so the school district can stretch it all out and let the sugar high of Mr. Easter Bunny’s deliveries wear off.
But for some reason, this year Smudge’s school district thought 10 days off was a great idea. 10 days! Not the usual 4 days, oh no. In theory, I think 10 days is great. As long as with a chunk of time like that, we have somewhere to go and new memories to make.
We thought about a trip to Tennessee. Then pondered a jaunt to So Cal. But when a few of Smudge’s friend’s families let us know they were planning on heading down south to Southern Utah and glorious Zion National Park, the National Park that millions of people a year set as a must-see destination, we said, “Let’s do this.” Heck, Jennifer Connely was even touting the dare devilness of Angel’s Landing last week on Seth Myers.
But see, I’m a native Utahn. And yet my first time to Zion was a drive-thru the park when we came back from Scottsdale 2 years ago. For shame.
If you can’t stand the heat, get out of the kitchen. We have a feeling that might the motto of this auburn-curled and witty dame behind the blog Scarletta Bakes. And the creator of these simple but amazingly tasty Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes. Because she has flavor like that.
Her name is actually not Scarletta. The spunky, self-taught cook, blogger, photographer, and cookbook author‘s real name is Meagan Micozzi. Her husband affectionately penned the nickname “Scarletta,” for her tendency for her cheeks to turn a bit scarlet when she’s all fired up. Sounds like a girl after our own hearts.
Getting in the kitchen and baking seemed to be best way for this spitfire to simmer down, thus, Scarletta Bakes was born in 2011. Naturally, the Arizona resident’s favorite ingredient is chiles, and she’s often armed with the usual suspects…ancho, habanero, chipotle, and jalapeño. This girl is not afraid to pack a punch!