Red Rocks

We took a little trip yesterday out to Conchas Lake. On the way we once again marveled at how strikingly beautiful this country can be.

Driving along, we so much enjoyed viewing the open skies, the old farms and run down adobes


All of a sudden, the scenery suddenly shifted, as it does do often in New Mexico.

Off to one side of the road, the dirt became that vibrant New Mexico red and the landscape resembled some ancient battlefield where long ago titans had engaged in a conflict using giant slabs of stone for weapons.

These cinnamon chunks were balanced on each other in the most beautiful arrangements, it was like being in a giant outdoor art exhibit.
We were both struck by this wondrous piece of land. While not as large as other natural wonders, certainly no less beautiful.

The sky was a brilliant blue, emphasizing even more the hue of the earth.

In the midst of this color, the little bits of greenery stood out all the more vividly.

A wider view, to put the size of this spot a bit into perspective.

I had some trouble picking my shots, the whole area was so rich.

Off in the distance was a small toadstool configuration. Does nature ever fail to amaze?

My last shot, this stone monolith was jutting up into the sky.

And in a mere half mile or so, it was done and we were back to the beautiful open skies.


I do love this land and its' many small treasures.

Sometimes it seems to be here just for us.

Life is Very Good.

p.s. Please remember to click on these photos, they really do look so much better at a larger size.

Wet and Dry

Have I mentioned that Santa Rosa State Park is actually located on Santa Rosa Dam, which is on the Pecos river?

Folks come here to fish and enjoy water sports, but as of tomorrow, all that may change. Tomorrow, June 16, they will begin releasing some thirty five thousand acre feet of water. This is expected to lower the level of the water by some twenty feet and may close the boat ramp for the season. Only time will tell.

With this in mind, I thought I would share some "before" pictures.

These two shots are wide shots of the lake, almost a panorama. This is one big lake!

As always, you can click on any photo for a larger version.

This shot is taken from the actual dam. You drive across this to get to our campground (Rocky Point). The large structure is the control tower for the dam.

If you enlarge this one, you can see where the boats launch, right at the lake where all the cars are parked.

And here's a shot of the other side of the dam, where the water will be released. The rocks in this area are really striking. If they would let us camp on this side of the dam, this would be our first choice. It's lovely down there.

We're going to try to get some pictures of the water release tomorrow. If we don't get up early enough (as so often happen!) at least we'll have some "befores" to compare.

And now that I've talked about wet, I'm going to discuss some dry.

Since we've been traveling the the southwest, I've become acutely aware of how the lack of humidity affects just about everything we do. I notice it in my laundry, my cooking, but most of all, I see it in my skin.

I've always used cream on my skin, but since we've been here, it just isn't cutting it.

In my search for something to keep my fingers and feet from turning into replicas of ancient native American pottery, I've tried all kinds of ointments and unguents. All with little success.

Then I happened on Jojoba Oil.

I discovered it by chance and started using it on my cuticles (which had deteriorated to such a degree that they often bled). It worked so well, I expanded it to my hands. Now I've used other oils before, but really dislike the oily residue they leave behind. For some reason, Jojoba Oil is different. It completely absorbs and leaves nothing behind except soft skin.

With such excellent results, I expanded my usage, and I now also use it on my face, which I still can hardly believe. I'm also using it after my shower, while I'm still damp. Within minutes, my skin is soft as a baby's bottom. This stuff is truly amazing.

No more alligator skin and no more bleeding fingers.

While I know it sounds like I'm selling this stuff, the truth is I like it so much I just thought I'd pass this on.

Do you have any hints on avoiding reptile skin? If so, I'd love to hear them.

My Life is Good!

The Big Picture

While looking around the internet, I came on this amazing photo site.

It's called the Big Picture, and it's a site where every day (or every few days) they post one large picture of a current event, with a link to an album of more photos.

And let me tell you, this is certainly a case where a picture is worth a thousand words.

I particularly liked the Cassini spacecraft shots, as well as the pictures of the volcano in Chile (and why haven't we heard more of this??).

So while I don't usually make a post to the blog with just a link to another site, I thought this one was special and deserved an exception.

To vist the Big Picture, click here.

That's All Folks!

Chocolate Chili Cake, Yum!

I am SO enjoying my Nesco Cooker!

So far, I've baked Seed Bread, a wonderful Apple Craisin Nut Bread, roasted a passel of root vegetables and made a full size pot roast with all the trimmings.

If I have any complaint, it's trying to find pans that fit into the cookers well. Now, you can always cook right in the removable non stick well, but that's not always what I want. So far, a regular size bread pan seems to be the best bet. What I need is a nice oval pan that just fits, but I'm sure I'll find it somewhere.

The bread pan has worked for both the regular bread and the apple bread, and right now I'm trying a Flourless Chili Chocolate Cake.

Does this sound wonderful or what?

As usual, I don't have all the exact ingredients.

I'm missing Chipotle Chili Powder, but since we are deep in the heart of chili country, I'm using Chimayo Chili Powder. Made from a unique strain of chili grown in New Mexico, it is slightly sweeter than the general chili powder.

More of as torte than a cake (since there is no flour), this has a distinctive texture.

Chili Chocolate Cake (No Flour)

10 oz of Semi Sweet Chocolate, roughly chopped
7 Tbsp room temperature Butter
5 large Eggs, room temperature
1 cup of Sugar
1/2 tsp Cinnamon
3/4 tsp Chipotle Chili Powder
a dash of Cayenne Pepper
a pinch of Salt

Preheat the oven to 350 degrees (preheating the oven is always a critical step)
Melt the butter and chocolate in a double boiler
Whisk the eggs, then add the sugar

Slowly add the butter/chocolate into the sugar/egg mixture.

Add the spices and check for flavor.
Pour into a 9 inch spring form pan and bake for 22-25 minutes
Sprinkle with powdered sugar if you like (I like!).

This is the recipe as posted, but I did change a few things.

While the recipe calls for ten ounces of chocolate, the package I bought was eight ounces, so that's what I used. Sort of like you get ten hot dogs in a pack, but only eight buns come in a bag. I ask you, who decides these things?

Because we like things a bit on the intense side, I doubled the amounts for the cinnamon and chili powder. Keep in mind that I'm not a big fan of hot, but I do like spicy. There's a huge difference and I try to achieve a nice strong flavor in my cooking without extreme heat.

When adding the chocolate into the egg mixture, I first added some of the egg mixture into the chocolate, to temper the batter (you really don't want those eggs to scramble).

While the recipe calls for a 9 inch spring form pan, I was using my Nesco Cooker, so I used a bread pan. This totally changed the cooking time since the batter was much thicker in the pan. I had to bake it for 65 minutes, and it still wasn't completely set in the middle, but I didn't want the edges to burn, so I took it out to cool.

Maybe this is one of those baking recipes that REALLY needs to be baked in the correct pan in a regular oven? I'll try it that way when the weather isn't in the high nineties.

While it certainly didn't look like a gourmet dessert (hence no picture), it tasted really good, rich, with just a bit of after heat. Next time I'll make sure we have some fresh whipped cream or ice cream to go with it!

Since I've been cooking so much lately, I decided to reorganize my spice pantry. I was so pleased with myself, I took this photo.


Now I can remember what it looks like when it's all nice and clean, instead of the normal jumble I usually have to dig through in order to cook dinner!

These simple pleasures are truly the best.

Life is Good.

Again, This and That

While we've been busy visiting, we've also taken some pictures I haven't had time to post, so here's a little album of the last couple of days.

The cactus are blooming all over the Park, and they are just stunning.


There's a path that leads down to the water, and when you take it, you go through several small canyons, each one unique.

Here's a shot taken on the way down to the lake.


This is the control tower for the dam. I will try to take other shots of it in the next couple of days. I really like how it juts up out of the water.


Further down near the water is this bare tree. I love the diversity of the plants in this area.


Here's a shot of the Ciao Baby clan, taking their bikes off the back of the rig.


And here's a shot of Tessa taking a moment to herself on top of the rig. The sunset that night was stupendous and she had a great view.

The casita at Tessa's campsite has a nest complete with three baby birds. While I couldn't get too close, here's the best of a bunch of bad shots I took of the babies. Click for a larger version, it looks a bit better,

And here's a shot of the Mother bird, taken by Lia, Tessa's youngest. Great shot, don't you agree? I like the way the bird reflects in the water. I think she may be a budding photographer.

And here is one of many beautiful sunsets, Isn't our Life Good???

Just Visiting

I haven't posted in a few days, because we are deep into socializing with our food friends, Tessa, Jazy, Charles and Lia (and Ned on a stick).

They are on the first leg of an exciting fifteen month journey which has been dubbed Ciao Baby's Grand Adventure. Ciao Baby is the name of their 26 foot Lazy Daze.

Leaving from Texas, they will travel all over the US, up into the Arctic Circle, down through Mexico and Central America, then ship the rig to Europe, and end up in China! Whew!

And all this with Tessa (the Mom), Jazy (a wonderful 13 year old) Charles (the man of the rig, he's 12) and Lia (an eight year old with enthusiasm to spare). Ned, the patriarch of this clan is staying in Texas (working his little heart out) but will fly in to meet the family once a month or so.

To keep his memory fresh, they've taken a life size head shot of Ned and mounted it on a stick, so he is always with them, hence, Ned on a Stick!

They are just a week into this journey and had planned on over nighting with us. Then the air conditioning in the cab of their rig went out, so we've had the pleasure of their company for several days now. What a treat!

If you'd like to follow their adventures, you can read about it here.

We love our life out here and visits from friends like these just make it all the better.

Life is Good!

Birds of Santa Rosa

I thought I'd post a few pictures of some of our birds. These aren't my best pictures, but it will at least give you an idea of some of the varieties we have here in Santa Rosa.

This is just a little brown bird, but I liked the pose.


These are red winged blackbirds and they're everywhere here. I'll try to get better shots later on. These are pretty interesting birds, with a NOISY call. Bird books say it is similar to a kazoo, but I like kazoos a bit better . . .

These guys are pretty territorial and have the ability to hide their color when they enter a new territory, till they feel safe. They're quite large and I particularly like seeing the flashes of bright red and yellow.

A dove, a pigeon? He just sat there for the longest time, begging me to take his picture.

The previous camp host built these bird feeders and it sure seems like the birds expect them to be filled!


And here's a final shot of one of our finches. I just liked this photo.


Hopefully I'll have some hummingbird pictures to post sometime soon. I seem to have forgotten how to take their pictures, these little buggers are fast!

Life is Good.

America's First Road Trip

I find it interesting when folks come into Cholula Red and say "Wow, you have a TV".

The truth is, most modern RVs have televisions. Even so, there are a lot of RVers who comment that they "never watch TV" or "I use my motorhome to get away from things like TV, I like to commune with nature".

I say to each his own, but I admit that I like TV, at least some of it.

But more than that, I like DVDs.

Movies, documentaries, television series and an assortment of other entertainment that is available any time we might like to view it. All of it without all those annoying commercials, HUZZAH!

So, as in the past, I'm going to share one of my favorite entertainment choices.

Today I'd like to introduce you to a small jewel titled Horatio's Drive: America's First Road Trip.

This is a gem of a production, first shown on PBS in 2003 and directed by Ken Burns. We stumbled on it quite by accident, but the words America's First Road Trip certainly piqued my interest.

This wonderful documentary begins in 1903 with a fifty dollar wager. The deal is that Dr. Horatio Nelson Jackson and his steadfast companion Sewall K. Crocker take a bet that they can drive a 5o horsepower Winton Automobile from coast to coast. Now keep in mind that in 1903 there was only one hundred and fifty miles of paved road in the entire United States.

Also, gas stations were unheard of. And maps? Well, let's just say that Triple A was years in the future.

Narrated by first class talent including Tom Hanks, Adam Arkin and Tom Bodett, you are transported back to a time before interstates, pollution and urban sprawl became the norm. Jackson and Sewall have to contend with all kinds of mishaps, but meet the challenges with humor and good grace. The letters to Horatio Jackson's wife are particularly endearing.

This documentary is a rollicking good time and I can hardly believe I had never heard of it. Have any of you? Can you recommend any others like it?

If you've never seen Horatio's Drive, I recommend you take a look, you surely won't be disappointed.

It kind of makes you want to hit the road!

Life is good (and so is this film).

Kitchen Goodies

As most of my regular readers know, I like to cook.

Now cooking in the rig is not really a challenge, but I have to pretty much stick to basics, gew gaw wise. I don't have my Cuisinart, and my pans are pretty basic (Geez, who would have thought I could get along without my fish poacher?).

And for a long time, I did without a crock pot, using my pressure cooker instead. Then last summer, while out cruising yard sales, I spotted an almost new crock pot for just $3.00. Since we were camp hosting at Manzano at the time, I figured this would be practical since we had electricity and a casita, so I could just set it up outside and not have to deal with it in the rig.

And this worked so well, we decided to take it along with us when we left Manzano and we've been using it ever since.

Till a couple of days ago when I dropped the lid and watched as it shattered into a gazillion pieces . . .

What to do?

I started researching slow cookers, and came across the Nesco Roaster. I remember these from my childhood when my Mother had a big old roaster that we would set up on the back porch at holidays so the oven would be free for baking other goodies.

But this Nesco Roaster was something different. At six quarts, it was the same size as my crock pot, but was so much more versatile! You see, apparently crock pots heat from the bottom, whereas the Nesco Roaster has a heating element that covers not only the bottom, but also the sides of the pot, in effect turning it into an actual oven, as well as a slow cooker.

Well, this just sounded too good to be true, but I did some research and decided to bite the bullet, so to speak.

Boy, am I glad I did!

Since my concern is using this as an extra oven in addition to a slow cooker, the first thing I tried is bread, and I'm happy to report that this was a huge success. Then I tried a couple more batches of Apple Bread and right now I'm baking up a batch of root vegetables (potatoes, onions, carrots, garlic, some cabbage and everything else I have sitting in the fridge).

So why bother to use this appliance when I have a perfectly serviceable oven here in the rig?

Because I can use this outside! And when the thermometer reads over ninety degrees, I LOVE the idea of using an outdoor oven instead of heating up the rig. And I still have a perfectly usable crock pot.

When it comes to kitchen appliances, multitasking is a serious plus.

Life is good.

New Mexico . . .

I just finished a book called Cottonwood Saints and let me say that it was a most enjoyable read.

I'll back up a bit here and say that I've been reading a lot about New Mexico and lately have been trying to focus on fiction that takes place in this area. Stories rooted here have a definite flavor that I appreciate. It seems that the land of New Mexico is a character in most of these stories, as much of a force as the people about whom the authors write.

They remind me of the writings of John Steinbeck, who wrote so often of the area of California where I was raised. In my younger years, I marveled as I read such wonderful prose about places that were so familiar to me.

That said, in recent times, it seems that the California of which Steinbeck wrote and which seemed so much "mine" was slipping away. This was one of the reasons we decided to explore other areas of this fine country.

Now, as I read stories like the Lightning Field: Travels In and Around New Mexico and Cottonwood Saints, once again I am discovering this sense of wonder that I thought I had lost.

And it feels glorious.

Life is Good.

Cast Iron Cooking

While we were camping at Leasburg Dam outside of Las Cruces, we were right next to historic Fort Selden.

At Fort Selden, there's a great Ranger that demonstrates authentic outdoor cooking. His name is Dave and he's just a hoot.

In addition to his many demonstrations, Dave also offers classes in Cast Iron Campfire Cooking. You have to come up with at least six participants and make an appointment then you're good to go!

So could I pass this up? Absolutely not!

So I put together a group of friends, including my wonderful new friends from Las Cruces, who we met while we were at Bosque del Apache last winter. Thne I went to talk to Dave to discuss the menu. With this program, you have a choice of soups (we chose split pea), a bread (beer batter), an appetizer (chicken stuffed sopaipillas), a main dish (spareribs with sweet potatoes and corn) and a dessert (cherry cobbler) plus campfire coffee.

All this for just $15.00 per person, what a deal! And if you get more participants, the price goes down!

Just a note here, there are LOTS of photos in this entry, so they may take a while to load. As always, you can click on any photo for a larger version.

So our morning arrived and around 10:00 (our choice) we moseyed on over to the Fort where we got our first look t our kitchen.

Dave had the coffee going, as well as a nice fire. We would use a combination of hard wood and briquettes during our session.

We started out by generously applying a rub to the ribs, then browning them on the fire.
After browning off the meat, we caramelized some sweet potatoes. These would be the base on which we would finish off the ribs.

To prevent burning during the long cooking session, we removed the sweet potatoes and placed corn husks (which we had soaked in water for a few minutes) in the bottom of the pan. These would provide a good cooking bed for the rest of the pot.

Then we added the sweet potatoes and the ribs and over the coals the pot went.

In addition to all the other wonderful food, we were treated to fresh churned butter, which had been churned the day before during another food demonstration. YUM!

After the main pot was up to heat, Ranger Dave put a rack on the veggies and in goes the meat. Then it's all covered up with a tight fitting lid.

Dave has a metal work table off to the side, just to make things a bit easier (bending over all day can be a bit of a chore, although I'm not sure if the pioneers had this luxury). We then moved hot coals on to the table so we could set the pot on top of them to roast. This is the reason old time cast iron pots have legs, so you can either put them right into the fire or over coals.

So the pot goes over the coals, then we put more coals on top of the lid (which has a high lip just for this purpose). With the coals on top AND on bottom, we have a perfect oven.

Next we started the sopaipillas. We all helped make the dough and here's Norton assembling the pies.

Aren't they luscious looking? Filled with chicken and veggies they're ready to to be fried up (in lard, just like those old timers!).

In they go! The oil is so hot they immediately begin to sizzle and cook in just a matter of minutes.
Now Dave starts the beer batter bread.

He's been making bread so long, he never needs to measure, just eyeballs the whole thing. Wow, he's just like those cooks on the Food Channel!

OOPS, I forgot to mention the split pea soup. We made this with salt pork, onions, celery, dried split peas and water. Very tasty and quite pretty.

Now it was time to add fresh corn on the cob and whole jalapenos to the ribs, which by now were smelling so good we could hardly control ourselves.

By now, everything is really coming together and it's time to start dessert. Here's Jan pouring in the cherry pie filling for the cobbler.

The topping is quite loose and piled on top of the cherries. Now it's ready to cook.

Here's our pots, stacked up to take advantage of the coals and heat.

Sort of an early version of the double oven.

Here's our Beer Bread, just out of the "oven". With the fresh churned butter, this was so delicious.

When the ribs were done, this is what greeted our eager eyes as we removed the lid. The colors and aroma were just astounding.

Isn't this beautiful?

And this meat was just as tender and juicy as could be, absolute perfection

This was such a wonderful adventure, I would definitely recommend this for anyone who's in the area of Las Cruces.

Dave was a font of knowledge about all kinds of cooking, but his knowledge of cast iron fireside cooking is astounding. He also has an encyclopedic knowledge of cast iron cookware.

To top the day off, we all got a booklet about cast iron cooking along with the recipes we made that day. AND we each got a $10.00 gift certificate to Sportsman's Warehouse, making our meal and class a paltry $5.00. What a deal!

Do we know how to have fun or what?

Our life is good.