Tuesday, December 10, 2013

Buckskin Mountain State Park, AZ, Day 2

Buckskin Mountain State Park
Tuesday, December 10, 2013, Buckskin Mountain State Park, AZ, Day 2 - 0 miles, 4,822.7 For the Trip

I started dinner right after breakfast. A bit unusual, but that's the way Crock Pots work. After that I went for a short "hike", actually more of a walk compared to those at Lost Dutchman & Picacho Peak. I took a panorama of the campground from the viewpoint at the end of the hike. The campgrounds on the other side of the Colorado River are actually in California, as is the cell antennas that both my AT&T phone and Verizon systems pick up. Since the time zone changes at the river, it is a bit confusing as the phone switches between systems in Arizona & California. They are still working on the blockage at the bathroom at this end of the campground. 2 other photos at today's LakeshoreImages page.

I tried sitting outdoors in the sun after the walk, but it was still only 49°F so I gave up when my fingers got numb and headed into the trailer. The high today was 53°F. At least the 35MPH wind died down. I read, checked some sites on the internet, although the campground only gets a weak 3G connection so things are slow (Which changed to 4G as I was posting the photos - Thanks Verizon!) I didn't even get to read the Syracuse newspaper; just too slow for it to work. I even took a short nap! That is a first - the last one I had was in the hospital when I had my small intestine operation in 2009, and probably 20 years before that for the previous one. I don't know why, but I just can't nap.

I do have to go on a bit about dinner since it is the first pot roast I've cooked in a crock pot - I usually use a cast iron chicken cooker on the stove top. The pot roast was excellent! For anyone who wants the recipe: Salt, Pepper & Garlic Powder a 1 1/2" lb Chuck Roast, dust with flour & brown. In a 4 quart crock pot add 1/2 cup of red wine, 1 & 1/2 cups of water, 1/2 a medium red onion thin sliced, 3 white potatoes in 1" chunks, a whole large Portobella mushroom cut in 1/2" slices (I like mushrooms), three tablespoons of Classico Fire Roasted Pizza Sauce, and a package of Korr dry vegetable soup mix. Cook on low for 6 hours. If I had them I would have added carrots, but is was still good with the few carrot chips in the dry soup mix. I even have enough left over for a couple of sandwiches for tomorrow.

Until next time -

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