We ended up in Thermopolis, Wyoming for the eclipse. It was a great spot, just far enough in the path of totality to see the total eclipse without being surrounded by other people. Continue reading
The danger and crowds for the eclipse were greatly exaggerated. It helped that we decided to go to Wyoming instead of taking I-15 to Idaho. Of course, Wyoming natives told us that they had never seen so many people as ten cars drove past the window.
The lack of looting and traffic jams didn’t stop us from making use of all of our prepping, however. Continue reading
We first heard about the total solar eclipse in April, when Gordon misread the date and we almost drove up to Idaho four months early. We had a good laugh about the misunderstanding and decided we should plan a trip in August. The closer we got to the actual event, the more dire people’s predictions got. Continue reading
We love trying new things almost as much as we love a good deal. So this week we went on a tour of factory outlet stores in Cache Valley, Utah. Continue reading
Have I mentioned yet that Gordon’s favorite food is chicken cordon bleu? Spending time in the mountains means finding creative, non-oven ways to make this favorite dish. This breaded grilled chicken covered in melted Swiss and sliced ham made for an awesome dinner in the middle of nowhere. Continue reading
Chicken Cordon Bleu has always been Gordon’s favorite dish. And smoking whole chickens is one of his favorite pastimes. So it only made sense that eventually he would smoke a whole chicken stuffed with ham and cheese.
This roasted chicken cordon bleu came out juicy and flavorful with a hint of smokiness. Really, the hardest part of this recipe is de-boning a whole chicken, since it’s not really something you do every day. Continue reading
The more we experimented with different dishes, the more out of control our spice shelf became. We had stacks of spice bottles covering half of a pantry shelf to the point that it was impossible to find anything and the spices in front buried the spices behind. Continue reading