The Bucking Horse and Rider

The bucking horse and rider, an icon for the state of Wyoming. This symbol dates back to 1918 or perhaps eariler. Some believe that the symbol is representative of a legendary rodeo horse named "Steamboat" dating back to the early 1900's. One of the best known bucking horses of all time, Steamboat was known as "the horse that couldn't be ridden." There has been a great deal of dispute as to the image of the man on the bucking horse. One thing I do know... you can't go through Wyoming without seeing this trademark symbol every where. I love this symbol.

I traveled through Wyoming this past week. The weather was perfect. The sky was stunning. The countryside before my eyes seemed endless. I rolled down the window and took this picturesque day, all in.

                                       

Eating in Texas

One of my favorite places to stop on my road trips is in Amarillo, TX. They have the best tourist trap there called, The Big Texan Steakhouse. Where if you can eat a 72 oz steak in under an hour... your meal is free! But believe me... that 72 oz steak is HUGE! I would not suggest trying to eat it. I'm quite sure it leaves you with one big stomach ache. 

Take a look at the outside of the place. How can you not be curious about this place? It looks so fun!

Not only is the outside fun, but check out the inside. It has a western style to it. With a huge fake cattle head hanging high on the wall. Not to meantion, western arcade games, a souvenir store, and a huge rocking chair.

Then on your way out... you can stop and put your head threw a hole in their signs. What fun indeed! Definately worth stopping by. Oh, and yes! The food is also delicious there!

Scone, anyone?

I normally don't blog about cooking. But since, my friend, Cheryl blogged about Blueberry Scones she made a while back. I just couldn't stop thinking about them. I guess you could say she inspired me! So finally, the other morning, I woke up and decided, this morning was going to be the morning I make some Scones. Although, I didn't have any blueberrys (I'd already used them to make Blueberry Muffins), I decided to come up with something of my own.

Here's the scone going in the oven.

The question was.... how do I make it my own? What ingredients should I use? So I thumbed through some recipe books and thought about what ingredients sounded good to me. And more importantly, thought about what ingredients I had on hand. Seems like I've been on a Brown Sugar kick, after making Pecan Tarts for the Holiday. Brown sugar, check! I also had some Cinnamon Chips left over, from the holiday. Cinnamon Chips, check! And I wanted to make it healthier by adding oats (like that actually helps. LOL). Oatmeal,... well, you get it! Check. I added sour cream to give it a soft texture. Although, we all know... Scones can be dry. But this turned out pretty darn good. And YUMMY!

Fresh out of the oven... my Cinnamon Chip Brown Sugar Scone.

Here's my recipe:

1 1/4 cup flour

                  1/2 cup quick cooking oats

1/4 sugar         

              2 1/2 tsp. baking power

 1/4 tsp. salt      

      1/3 cup cold butter

2 eggs            

       1/4 cup sour cream

        1 TBSP. half & half

           1 cup Cinnamon chips

FILLING:

            3 TBSP Brown Sugar

                            1 TBSP Quick cooking Oatmeal

                1 TBSP Butter, softened

     Addittional Sugar

In a bowl, combine first five ingredients; cut in butter until mixture resembles fine crumbs. In a small bowl, beat eggs; set aside 1 TBSP for glaze. In another bowl, combine sour cream, half & half, remaining eggs, & cinnamon chips. Stir into crumb mixture until dough starts to cling together. Turn onto a lightly floured surface; knead dough about 15-18 times. Divide dough in half. Pat one portion into a 7 in. circle, place on greased baking sheet. Combine brown sugar, oats and butter; sprinkle over dough. Take remaing half of dough and pat into a 7 in. circle; place over filling. Brush with set aside egg; sprinkle with additional sugar.

Cut into wedges, but do not separate. Bake at 400 for 15-20 minutes or until scones are golden brown. Cool slightly, cut again if necessary. Serve warm.

Makes: 6 slices

Hope you enjoy it!

: )

      

Fall in the Backyard

During the summer, it seems, I lost interest in taking photographs. But this Fall, I found inspiration once again. So out to the backyard I went, snapping some wonderful Fall pictures. Two of these pictures I went out just after a good rain. I found a feather laying on some withering weeds. Then as I made my way back up to the house, I stop at the old wagon and saw a bird sitting there. Look carefully in the center of the picture to see him.