Goodness it’s been awhile since I’ve written. I think my head is still up in the clouds, er – mountains. Time to catch up, I’ve missed my blog!
Where to begin? Over a week spent in Montana and there is a lot to say. There is also a lot of cooking and baking to do! First thing I did when I walked into my home after landing was preheat the oven for some roasted mustardy rosemary potatoes inspired by the Hungry Moose Market. Then I set down the suitcase. M beelined it to the basement to check for water. All dry (very fortunate – so sorry Catherine and Jeff!) and the potatoes were delish.
Backing up though, let’s talk Big Sky. I complied a list that best describes why I am so terribly in love with this portion of the country. Looking over it now I know there is even more to say but I’m not quite sure how to say it. And I think that’s ok.
1. Cowgirl boots. They instantly make any outfit way more adorable.
2. Cell phone service is iffy. Maybe it’ll work, maybe it won’t. No one cares if it doesn’t.
3. Our mode of transportation? A 1983 (yikes) Suburban, license plate ‘Grizzly 1’ and a 1998 Suburban, license plate ‘Grizzly 2.’ Not kidding.
4. No humidity. My hair finally did exactly as told.
5. Dirty cowboy hippies at the ‘baked’ Blue Moon Bakery. Yee haw!
6. The feeling of breathlessness every. single. time. you look at Lone (or alone as L calls it) Mountain.
7. Sundresses by day, flannels by night.
8. Daily hikes that work your legs, butt, and heart.
9. Bison burgers are a regular on menus.
10. The smell.
11. Logan, Montana. Yes this place exists. It’s an abandoned (/sketchy) railroad town complete with an amazing steak house and an old empty church that I’ve decided I want to buy and move and open as a cafe. Hey – one can dream, right?
There is a lot to love.
But now I’m back home and I’m just in that place you always find yourself when you get back from a long trip. Behind on work, behind on household chores, behind on friends, and behind on the kitchen!
Montana menus and produce were quite inspiring. One ingredient that kept popping up was quinoa. Similar in concept to cous cous, think of it as its ‘brainer’ cousin. It’s a grain, not a pasta, so it’s a much smarter decision for your body before you head off to hike Ouzel Falls….oh wait, today it’s off to Target. Yep, back to reality.
Enjoy the recipe (made it in Montana and home!) as well as pictures from the trip.
‘Montana Inspired Quinoa Salad’
Recipe from A Life From Scratch
Prepare quinoa according to package directions. Mince up some yellow and orange peppers. Half some fresh cherry tomatoes and slice up some arugula. Toss everything together with some crumbled feta cheese, olive oil, salt and pepper.
Serve as a side, alone for a light lunch, or over some grilled chicken or fish and salad. Super versatile.
Just like cowgirl boots.
Quinoa salad over grilled fish: