Sundance
Tuesday, July 2, 2013 @ 9:04 PM
Hiking in Sundance was great! I was a little apprehensive at first because it has been in the high 90s/low 100s temperature-wise in Provo for weeks now. Once we got into the canyon and to the trailhead, however, it cooled down by about ten degrees and was shady so there was nothing to worry about!
The trail was gorgeous. It was a pretty moderate hike with only a couple of pretty steep parts. I always feel so care free and happy when I am hiking, especially when I am hiking to a beautiful waterfall. I feel incredibly grateful that I am healthy and active and able to experience God's beautiful and awe inspiring earth.
It was truly amazing! When we got to the waterfall we decided to off road it and hike up to the second level of the waterfall. My friend, Taylor, decided we should take off our shoes and wade into the shallow pool. The water was ice cold but felt great after an hour of sweaty hiking. I stood there with the mist from the waterfall blowing into my face truly content with life. And here's a plus: I didn't injure myself at all! We both brushed up against some plant that stung our skin and left bumps on it but other than that, we got back safe and sound! Here are some photos from the hike!
From the second level of the waterfall.
Wading in
So cold!
Can't you tell how excited I am?
Adam's Canyon
@ 9:02 PM
My mom came to visit me in Utah due to some health problems my sweet Grandpa has been struggling with. It was so nice to see her and my little brother Zach! We spent a lot of time at my grandparent's and with my aunt's family. It was wonderful.
My mom and I woke up early the Monday morning that she was going to leave. We wanted to hike all the way to the waterfall in Adam's Canyon. It's a pretty hard hike and we needed to hurry because we had a lot to do that day!
We finally got to the waterfall and crossed the creek to the other side to get a better view. It was gorgeous. We both felt absolutely elated and full of energy. On the way back we took a wrong turn and got lost a bit, forcing us to back track. We decided to run the rest of the way. It felt so great! We both were bursting with adrenaline and happy energy that we were running pretty fast. Next thing I know I am turning a corner and trip over a rock. I slid across the dirt and gravel on my left side and got pretty cut up. My elbow, hand, and knee were so full of rocks that we had to go to the InstaCare in Bountiful to get the gravel removed. It was quite the experience but I guess that's the price of being active!
This little hooligan posing by the creek.
Zach and I
My brother is not the best at taking clear photos.
Zach and my mom
We spent an evening in Salt Lake
Adam's Canyon!
The battle wound!
Ok, just because
Thursday, June 20, 2013 @ 7:44 AM
So random but super cool! I saw this on A Cup of Jo
How A Key Works
Butternut Squash Coconut Curry
Thursday, June 13, 2013 @ 11:39 AM
Cooking as a student is hard! Ingredients are expensive, time is sparse, and cooking usually isn't a priority with a raging social life. Fortunately, I have a job secured, my classes don't start for another 12 days, and I just moved here so my social life is just a bit pathetic right now.
This recipe is a favorite of my mother's, and as it turns out, mine as well! My family loves loves loves Indian food, especially curry. This recipe makes a LOT so I will probably be eating this for the whole week.
**Note: I couldn't find Japanese Eggplant so I substituted asparagus. I like it better with the eggplant but the asparagus was tasty as well.
Butternut Squash Coconut-Tomato Curry
-2 tsp. red curry paste
-1 ½ to 2 T. minced fresh ginger
-1 (14 oz.) can light coconut milk (about 1 ¾ cups)
-1 ½ c. vegetable broth
-2 T. fish sauce or 1 to 2 T. soy sauce
-1 T. brown sugar
-1 (15 oz.) can diced tomatoes (about 1 ¾ c.
tomatoes-plus-liquid)
-1 small (5-6 oz.) Japanese or Chinese eggplant, cut into ½
in. thick half-rounds
-2 c. diced kabocha or butternut squash, steamed or blanched
until almost tender
-2 c. green beans, trimmed and cut into 2-in. lengths
-20 to 25 fresh basil leaves (Thai basil if available)
- Measure the curry paste and ginger into a large saucepan, then add the coconut milk and broth, and whisk until smooth. Bring to a boil over high heat, reduce the heat, and simmer, covered, for 15 minutes.
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- Stir in the fish or soy sauce and brown sugar, if desired.
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- Add the tomatoes, eggplant, squash, and green beans. Bring to boil, then reduce the heat and simmer, partially covered, for about 10 minutes, or until the vegetables are tender. Stir in the basil leaves (whole or torn in half) and serve hot, over rice.
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Serve it over some healthy brown rice and enjoy!