STOP AND SMELL THE EAGLES

It has been 6 years of since we have been making frequent treks between Wyoming, South Dakota and Montana. I suspect we will miss these trips when we move back to Montana. Well, maybe we won't miss the low visibility white-knuckle winter trips through ice and snow. Yesterday, we took a slightly different route on highway 39 through Colstrip, MT when we came upon this scene. Going 70 miles an hour and being less than halfway through a nine hour road trip, it took quick decision-making and determination to enjoy the moment. We stopped, pulled a U-turn and captured the scene. So glad we did! JIR 

SPRING IS HERE (MAYBE)

Judging by the flowering crabapple, Spring is at it's peak. It just does not feel like it. During the last several days, wetness has been descending upon us from above is substantial amounts. A chill permeates the air, driving the humidity through layers of skin, fat and muscle into our bones.

It was Spring-therapeutic to take advantage of clearing sun lit skies yesterday evening, admiring the flowers, and listening to the constant buzzing of the bees.   

The rain resumed today and it will fall again tomorrow. Instead of complaining, I look at our flowers and trees, convincing myself that Spring is indeed here. JIR 

SCENIC, SOUTH DAKOTA

It's not a description of the state, but actually the name of this town about 35 miles east of Rapid City, SD, and just before the northeast entrance to Badlands National Park. The 2000 census counted 87 residents, probably a few more than today's count  

Zip code 57780, pint size post office

These 2 guys were not thrilled to see me snapping pictures, even as far as I was with my telephoto

Legs too long for the body, not unlike Jake

Showing off for mom

Don't mess with me dude!

FEELING GOOD IN THE BADLANDS

Natural beauty presents itself in curious and very different ways. The Badlands of South Dakota is one of those peculiar places that seem barren and desolate at first sight, quickly transforming itself into a gorgeous stamp of Mother Nature.

Last Sunday we took an easy 5 mile hike atop Sheep Mountain, a flat-top hill overlooking the National Park. Let's just say it was difficult not to include all the pictures I took. Every turn of the road/trail showed us another beautiful new canyon, carved by time and the receeding waters of the ocean that once covered the entire landscape. Permanent natural carvings and color changes of the rock formation mark the progressively decreasing depths of the sea

Sandy soil supports an interesting display of flora

Lunch always tastes better sorrounded by beauty (including the one sitting next to me)

Prevailing vegetation is the juniper evergreen

Very interesting rock formations down in the valley. JIR

Vietnamese chicken soup

Well, I didn't take a picture of our finished soup, but the picture in the weight watchers cookbook looked so good, that I just had to make this soup.  It has some spices I would never think to put in a soup, but it looked so appealing I thought I would give it a try, and I highly recommend it.

Here is the recipe:
4 oz. rice stick noodles
8 cups reduced sodium chicken broth
6 small basil sprigs (I used fresh basil leaves)
6 cilantro sprigs (I am not a fan so I left this out)
3 scallions
2 garlic cloves, peeled
10 whole pepper corns
1 whole star anise (I believe this and the coriander were key to the flavor)
1 teaspoon coriander seeds (I used 1/4 teaspoon of ground coriander)
15 oz. of boneless skinless chicken breast
1/4 teaspoon salt
1 cup fresh Asian mushrooms such as Enoki or Beech-I used regular mushrooms minus the stems since we cannot get Asian mushrooms in Rapid City
scallion tops sliced (I used the top from the three I put in the broth)
extra basil

Cook the rice noodles according to the package directions and drain.

Meanwhile, combine the broth, basil sprigs, cilantro (if using), 2 of the 3 scallions, the garlic, peppercorns, star anise and coriander seeds in a large pot and bring to a boil. Reduce heat, cover and simmer 5 minutes.  Add chicken and salt, return to simmer.  Simmer covered until chicken is cooked through, 10 - 12 minutes.

Transfer chicken to plate. Pour broth mixture through a fine mesh sieve placed over a large bowl; discard solids.  Return broth to clean pot.

Cut chicken into 1/2 cubes, add to broth.  Add noodles, mushrooms and remaining scallion to broth.  Cook soup over medium heat until heated through, about 3 minutes.  Stir in scallion tops and extra basil.

Per serving (2 1/2 cups) 715 g. 342 cal, 6 g. total fat, 2 g sat. fat., 0 g trans fat, 63 mg. chol., 764 mg. sodium, 37 g. carbs., 1 g total sugar, 3 g. fiber, 38 g. protein

We held the extra salt (the 1/4 tsp) and added salt as needed...I tried soy sauce in one bowl: DO NOT ADD SOY SAUCE!!!!!  It ruined the flavor and over powered all the delicate spices... This is four good size servings so it is a meal or you can have less and use it as a side.