Round ’em up for Cowboy Caviar

Montana has a rich western past, with endless trails and tales of cattle, cowboys, and camping. This yummy choice gives tribute to our past with a recipe that does double time as a salad or appetizer. Some call it “Cowboy Caviar”, while I like to call it a ‘must serve’ at every summer get together. It’s just that good!

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Cowboy Caviar

Mix the dressing together in a pint canning jar:

1/3 c. olive oil
1/3 c. red wine vinegar
1/2 t. cumin
1/2 t. chili powder
1 TBL fresh minced garlic

Put a lid on it, shake well, and set aside for a few days to let the flavors work their magic.

This is not a make-ahead dish, as the avocado’s will brown and the cilantro will wilt. So, 15 minutes or so before eating, prepare the salad part of this caviar.

In a glass, medium sized bowl, add 1 can (drained) of sweet corn and 1 can (drained) of your favorite bean. I’ve used white beans for this meal. DSC_4089Chop and add to the corn and beans, 2 large ripe tomatoes, 2 large ripe avocados, 1 bunch of fresh cilantro with stems removed, and 3 green onions.DSC_4090DSC_4093DSC_4081

Lightly mix the ingredients while slowly adding the dressing. Serve immediately over a few crisp lettuce leaves for a salad course, or with chips, as an appetizer salsa. The rich flavors and delightful crunch of corn make cowboys (and girls) coming back for more!

Serves 4 as a salad and 8 as an appetizer. It tastes amazing whether you’re sitting in the saddle, a deck chair, next to a campfire, or floating around the pool!

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Joshua Tree National Park

Only slightly more than 1000 miles away from my home here in Montana, lies a small National Park in the heart of the Mohave desert of southeastern California. Franklin Roosevelt designated this area (without needing Congressional approval) a National Monument back in 1936. Congress changed its status in 1994 to that of a National Park.

The Joshua Tree is a unique and unusual plant and although this park is named after it, do not expect to see an abundance of Joshua Trees here, especially in the eastern half of the park. I carefully researched, then charted out my brief 16 hour stay on this, my maiden voyage to Joshua Tree, and was rewarded for my efforts.

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I entered the park from the Joshua Tree Visitors Center, NW entrance. This is a very small, understaffed facility with limited parking lot and long lines of eager tourists like me, wanting to question a ranger, or to buy a souvenir. Not worth the time so just proceed into the park, stopping at the West Entrance Station to pay, retrieve your map, and ask a question or two.

Immediately you’ll find wonderful rock piles of huge boulders of every size and shape. Picturesque vistas abound! I was there in February so the park had not yet greened up but the day was a perfect blue-bird sky with just under 80 degrees temperatures, wonderful for hiking.

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Oh! Let the Sunshine In!

I love being a Montanan like a flower loves the sun! But like a flower, if I don’t get sunshine for weeks or months on end, I start to wither and fade away. Vitamin D is as essential to those of us living in these northern, low-sunlight, always so covered and bundled up against the cold, states almost as much as we need oxygen to breathe. But even with all the supplements and strategies for winter survival, sometimes a girls’ just gotta do what a girls’ gotta do. For me, shortly after ringing in the new year, this meant going on a road trip to sunshine California for a few months!

Yes, this is not unusual. Montana breeds a whole lot of snowbirds who fly the coop every winter in their RV’s, heading to warmer climates. But this was the first year that I got to participate in this migration south.

 

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Simple Pleasures

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I’ve always been a good Girl Scout. “Be prepared”. (Or is that the Boy Scouts motto?) Either way, I’m always (usually) prepared.  Like today for example. A friend stopped over on her way home from some holiday shopping.   I offered her a cocktail and a snack while she relaxed and showed me some of her awesome last minute Christmas gift finds.

One of my favorite holiday cocktails–always festive, refreshing, and yummy–is a cape cod with a couple of smashed frozen cranberries and a sprig of fresh rosemary. Sugared rim is an option.

Recipe

1 shot Montana Silver Vodka

2 shots Ocean Spray Cranberry juice

1 shot Sprite (or other fizzy sweet drink)

6 smashed frozen cranberries

Put all ingredients in a shaker with about 1/2 cup of crushed ice. Pour into your favorite festive cocktail glass and garnish with a fresh rosemary sprig

 

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Add some Boursin soft cheese flavored with shallot and chive on some freshly warmed baguette bread and we had ourselves an impromptu holiday gathering!

 

I’m Excited!

Recently I walked into my favorite Spokane restaurant, Chaps, for brunch. As I was at the counter contemplating how to par down my desired selections to a reasonable, manageable order, I had the unexpected pleasure of meeting Celeste Shaw, the owner. Our conversation was sparked by a small, sterling silver Montana state necklace around my neck. Turns out Celeste is also a Montana girl. Within minutes we were sharing our love for our State, vintage everything, food, and each other!

I mentioned I was a photo-journalist and she mentioned she was preparing to release the Flea Market Style magazine. Our connection went from spark to all-systems-go!

Waiting for the premier issue to hit the newsstands took a lot of patience but it did, I devoured the issue with glee, and once I had the feel for where she wanted to go with this new baby of hers, ideas to complement started flowing from my creative brain!

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Congratulations Celeste and co-editor Ki Nassauer on your delightful publication! I look forward to pitching some ideas for future issues as I hop on board this vintage styling train!

 

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