Monday, June 28, 2010

The Narrows

This last weekend I went to youth conference to St. George with 5 of our youth. It was a great trip! One of the things we did was go to Zions National Park and hike the Narrows. I didn't actually get any pictures there so these are downloaded from the Internet...but these pictures are what I remember seeing and pretty much what it looked like.
I didn't know what to expect on the hike except that I knew I would be hiking through some water.
The first mile of the hike was a dirt trail and it went really fast. After we got to the river it was pretty slow because you pretty much stayed in it the whole time. You can't really tell from these pictures, but the current was really strong. In some parts you could barely keep upright while crossing. I actually fell 5 or 6 times.

As you can see from this picture there are parts of the river that are really high. At one point coming back we floated through a part that you couldn't touch at all.
It was a pretty advanced hike I thought. It was hard to keep your footing since you couldn't see the rocks you were stepping on. They were all different sizes and kind of slippery. The current also made it hard because there was so much resistance. By the end of the 4 1/2 hours of hiking my legs were burning. :) It was really beautiful though and surprisingly cool. Though it was 103 degrees that day, we were in very cool water and the rocks shaded us for a lot of the hike.

I think if I ever did this hike again, the next time I would even start earlier in the day to hike more of it. It isn't one to bring small kids on however. At first I thought how much fun Reanne might have on the hike, but after a while I knew it would be way too hard for her. If you like hiking, I would suggest this one. It was really fun.

Sunday, June 27, 2010

Just a few pictures

We were outside today for a bit while Jess barbecued us some dinner. I thought I would post some pictures of these cuties.

Wednesday, June 23, 2010

Flan Cake

Here was our father's day cake. It is a flan cake (still part of my training). I really liked it. Much better than just plain flan I think.
1 chocolate box cake mix
4 eggs
1 can sweetened condensed milk
1 can evaporated milk
1 1/2 tsp vanilla
chocolate sprinkles
Carmel ice cream topping
  • In a large bunt pan that has been sprayed with oil, pour some Carmel in the bottom until it covers.
  • Follow cake directions on box and set aside.
  • Put both cans of milk in blender, with 4 eggs and vanilla. Blend and set aside.
  • Put cake batter on top of Carmel and then slowly pour blender mix on top of cake batter. Don't use all of it or the cake will overflow. Leave about 8 oz and save for something else.
  • Cook at 350 degrees for about 1 hour until toothpick comes out clean.
  • Cool on counter for at least 20 minutes until all the way cool.
  • Carefully flip upside down and add sprinkles.


Here are the recipes for the last post. Warning: you use a lot of oil.


  • Soak 1 lb pinto beans overnight.
  • Drain beans and fill with water again so it covers the beans. Add 1 onion (sliced), 3 garlic cloves (chopped) and 1 1/2 tsp salt to the water.
  • Cook beans until they start falling apart.
  • Blend the beans in a blender.
  • Put back in pot with 1/4 cup of oil and cook until blended.


  • Boil 2 whole tomatoes, 1 onion cut in chunks, and 2 whole cloves of garlic for about 15 minutes. Blend in blender.
  • Cook 1 cup oil with 2 cups dry rice until the rice turns yellow. (This took about 30 minutes I think.)
  • Add to the rice the blended mixture and 1 can of tomato sauce and cook until thick. When thick, add 2 cut carrots, 1 chicken bouillon cube (mashed) and 5 cups water. Cook until rice is done and the liquid is cooked off.

Red Enchiladas

  1. 1 bag of dried large red chili pods
  2. 2 onions
  3. 1 clove garlic
  4. 1 can Nestle Media Crema (Table cream)
  5. Queso Fresca cheese
  6. 1 lb Mozzarella cheese
  7. 2 tomatoes
  8. salt and pepper
  9. 1 bag corn tortillas (Guerrero is best)
  • Open and take out the seeds of the peppers. Rinse the peppers in cold water and drain. Put the peppers in hot water and add 2 whole cloves of garlic. Soak for about 20 minutes. Blend mixture in blender.
  • Cover bottom of a pan with oil. Strain the chili with a strainer to get out the chunks of skin. Put the strained part in the pan with oil. (The other part you can throw away or use for whatever you want. Socoro actually puts it on eggs for breakfast.) Add handful of salt and cook for 1 hour.
  • Warm up the tortillas in a pan and wrap in foil until you need them. Warm up just what you want to use and save the rest. After the tortillas are warmed, cook the tortillas in oil 1-2 seconds a side. After the oil, dip the tortillas in the chili sauce and set aside.
  • Take the chili tortillas and fill them with grated mozzarella cheese (and chopped onion if you want). Wrap the tortillas around the cheese. Drizzle with the table cream and crumble the queso fresca on top.
  • Microwave the enchiladas for 20-40 seconds and serve.

Wednesday, June 16, 2010

Enchilada Dinner

Today I had the amazing experience of learning to make enchiladas...authentic ones. We started the process at around 10:00 in the morning and didn't finish until 1:00 in the afternoon. My lovely neighbors and their wonderful mother came and started a tornado in my kitchen. They were working so quickly that I could barely keep up while writing down everything I saw them do. I had no idea how many steps were needed or how many dishes we would need to use to complete this dish...but it was worth it. It was so delicious. It kind of reminded me of making Thanksgiving dinner and the clean up really reminded me of Thanksgiving dinner. It took like 3 hours! I can't imagine cooking like this every day, but I'm glad I can now make it again sometime.

Tuesday, June 15, 2010

Egg looking desert

I am working on personal progress with my beehive neighbors. They come over nearly every day. For their project on individual worth they are going to be teaching me to cook authentic Mexican dishes. Exciting for me!

This was our first little recipe. It was something their mom grew up eating for desert in Mexico because it was inexpensive. It looks like an egg but the white is just sweetened condensed milk mixed with sour cream. (You use a can of milk with 8 oz of sour cream.) The yolk is actually a canned peach although they usually use canned apricots. I thought it was pretty clever and something I could use on April Fool's Day sometime for my kids.