Skip to main content

Westward Ho!

The trip was relatively uneventful until day 2. We had decided to push on into Shamrock, TX. We found a hotel room and turned on the weather channel. The little people on the TV began talking about a winter storm that was sweeping through Amarillo, TX and parts of New Mexico. Sections of I-40 were already closing. We decided to sleep on it and figure out what to do in the morning. OK- that's not exactly what happened....I dissolved into tears and Devin did his best to calm me down. After a 20 minute crying jag I decided there was nothing I could do about it and fell asleep.
The next morning we got back in the truck and pushed on farther west on I-40. We got almost to Amarillo, thinking we had seen the worst of the storm. We made our exit onto highway 87 and began the final leg of our journey. We were 5 hours from our new home.
We stopped for lunch in a charming little hamlet just outside of Clayton, NM. It was a little country cooking place that looked warm. As I was eating my grilled cheese, I noticed it was starting to snow outside.
By the time we drove about 15 miles up the road and through Clayton, we observed a state patrol car blocking the road. The awfully nice (and very chilly looking) man told us the road was closed. We also found out every other road between us and Alamosa was iced over as well. After sitting in the truck ruminating over things, we decided to get a hotel and see what happened the next day.
It turns out that the other 382 people in front of and behind us had the same idea. The Super8 hotel was running out of rooms fast....

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: