Yep, we were gone for a while to visit family and to help celebrate a birthday. As part of the celebration, we made up a Chocolate Caramel Tart. It’s pretty easy, looks great, and tastes even better. See for yourself.
The day before we went up to the Grand Canyon, we volunteered at our downtown walk, Meet Me at Maynards. It’s a lot of fun, and we really like helping out, because it encourages people to get out and see downtown Tucson. When we volunteer, we like to bring just a little something for our fellow volunteers. We know we don’t have to, by any means, but we think it’s a nice thing to do, and it gets us to try new recipes.
As we move into winter, or what we call “greens season,” we’re in need of some new salad dressings to perk up our meals. We happened to see a potential candidate in Wild Garlic, Gooseberries, and Me, by Denis Cotter, and figured that we’d give it a whirl. We will say that for us, the downside is that it makes a lot, about a full cup of dressing, and that’s a lot for only two people. We’re just too used to making dressings on the fly for a single meal, or perhaps two meals at most, and this one makes enough for at least four meals. But, if you can live with salad dressing fit for a crowd, or that you need to store in the refrigerator for a few days, check it out.
We’ve never been to the south rim of Grand Canyon during the summer months. It’s just too crowded for us. So, we wait until winter to make the drive, and avoid some of the crowds, and view some of the greatest scenery on earth. Most times the weather is just fine; perhaps a bit chilly, but sometimes we’ve had the pleasure of seeing everything covered in snow. This time, no snow, but we did get in some good day hiking along the rim.