Road Trips: Retro Postcards

During my week exploring Zion and Bryce National Parks, I came upon these fantastic retro postcards of the national parks. I already have a few of these framed and hanging in my home. Ranger Doug produces these prints and I am just so happy to see them promoting these beautiful national parks.

You can purchase these postcards at Ranger Doug. Best of all, 1% of gross proceeds go back to the national parks.

Set of 24 Postcards/$14

Posters/$40

Prosciutto Wrapped Asparagus: An Easy but Impressive Finger Food

I love to have people drop by and I love to provide easy little gems for nibbling on that preferably don't require utensils.

This prosciutto wrapped asparagus is fun and easy to make, presents well, and can be served at room temperature with no worries of spoilage.

Take a bunch of asparagus, snap off the bottoms where the asparagus naturally gives. Drop into a pot of boiling water and blanche. Have a bowl of ice water ready to stop cooking. When the green of the asparagus becomes vibrant, remove from water and drop in ice bath. Drain on a paper towel and let air dry.

Buy a very thin sliced prosciutto, available at most markets in the prepared meat section. Wrap each spear in a slice of prosciutto. If the slices are overly large, cut them in half lengthwise. The curing process of the prosciutto makes it naturally adhere to itself. Heat a skillet over medium high heat and brown the outside of the wrapped asparagus, turning twice.

Let cooked wrapped asparagus rest on a paper towel for a moment to remove any residule grease.

I like to display these neatly lined up on an oblong bamboo cutting board. People can eat them with their fingers and they are the perfect two or three bite appetizer.

Enjoy!

Road Trips: Zion National Park

Though the temperatures are hovering around the low 100's, this is the perfect time to hike The Narrows at Zion National Park. The cool 65 degree water temperature is a perfect when that warm breeze comes through the canyon. Just be sure to carry a walking stick to give you a bit more stability when walking over the rocks along the Virgin river.

Zion National Park

Springdale, Utah 84767

Fee: $25/vehicle

The Perfect Guacamole

The perfect guacamole is quick and easy to make. The only variable to perfect guac is making sure you have ripe avocados at the time that you need the guacamole. (Hint: Once avocados have reached the perfect ripeness they can be stored in the fridge for a few days before use.)

Many of you may have seen those "Guacamole Kits" at the market. They include avocados, a tomato, an onion, a pepper, maybe some garlic. Well, there is a much easier way to achieve guacamole nirvana.

Recipe
Avocados (approx. one per two people)

Refrigerated Salsa (Santa Barbara in the heat zone if you prefer for the end product)

Salt and pepper

One lime

1. Cut avocados in half, remove pit. Score avocados and squeeze the now cubed avocado out of it's skin into a shallow bowl large enough to hold all of the avocados.

2. Add a heaping tablespoon of salsa per each avocado used.

3. Dust with salt and pepper (don't over do it, there is no cure for too much salt except more avocados, you can add more later.)

4. Squeeze as much juice as you can get from the lime with just your hand.

5. Mash together with fork. Taste, and add additional salt and pepper as needed. If there is not enough "bite" to your guacamole, add a few dashes of cayenne.

P.S. If by some chance you have any leftover guacamole, cover with plastic wrap pressed directly to the top. This will keep out air and allow you to store for up to three days.

Old fashioned but wonderfully utile

One of my favorite storage containers in the kitchen is the old fashioned mason jar. It is a wonderfully cheap and airtight way to store the little bits of all of those things you don't use very often.

I label my jars with a strip of medical tape and a sharpie. The tape is waterproof and the marker is permanent to weather spills and usage in the kitchen and yet it can easily be peeled off and replaced when the contents of the jar change.

If you look closely, you will see I use 3 different kinds of labels. The standard, tells me what is in the jar, the instructional, tells me what is in the jar and how to use it, and the blank, things like split peas, pinto beans, and popcorn which need no explaining. (The silver balls are dragees, I will submit an entire post devoted to them later.)

The jars keep ingredients fresh, close at hand, have wide mouths to accommodate measuring utensils, and keep out weevils (every kitchens nightmare). Pop them in the dishwasher when empty or simply hand wash and air dry and you have a safe and hygenic way to store all of those things you hate to keep buying at the store just to end up using one or two tablespoons of.