He fills His hands with lightning and commands it to strike its mark. His thunder announces the coming storm; even the cattle make known its approach. ~ Job 36:32-33
We checked the local news today, as we have every day since Friday, and discovered that the young man’s body was finally recovered this morning, about 50 yards from the shore where he disappeared. May God hold his family tightly during this time.
Blaine finally talked me into biking around the reservoir with him today. It’s about 12 miles, and doesn’t sound like that much on a bike, but there are some hills involved. It was his third time, and at one point, he jokingly commented, “You’re really messing with my time!” No kidding! At least I only had to walk my bike once for a few feet up a steep hill. But I made it most of the way up without walking! I count that as a real accomplishment!
We discovered they’re rentals. Good place to try out sailing!
It’s about half way.
When Blaine came through here on his previous jaunts, there were a lot more vehicles. But as we discovered later, the body had been found, so that’s probably why many had left. : (
Other than the joy of taking in the lovely scenery, and the sense of accomplishment for a job well done, the most exciting part of the journey was the discovery of a large flock of white pelicans. Blaine counted 31, but then discovered there were more almost out of our range and ability to spot them. How unusual! Who’d’ve ever imagined a flock of pelicans in the middle of Colorado?
Can you make out the white line sort of in the upper middle of the picture?
I always think it looks like a watercolor painting. : 0
along a narrow path down to the shoreline to see them up close.
Something I’ve not really mentioned is the odd weather we’ve encountered here. Nearly every day of our nine days began as a gorgeous morning with sun, a slight breeze and perfect temperatures in the mid to upper 60s. But then, once noon passed by, the clouds began gathering over the mountains and moving through town and valley. Winds picked up – at times very strong winds – and thunderstorm watches and warnings filled the remainder of the afternoons. Most of the time, we could watch the storm pass us by. And in fact, outside of some strong winds, we never had to deal with the hail and rain other areas did. The only exception of stormy weather being the night of July 31st. And even then, most of the actual weather stuff was around us, rather than over us. We’ve enjoyed watching the fronts move by.
Buffalo Chicken Pizza on the patio tonight! You know it has to be good, because it was originally a Rachael Ray recipe. 😊 Yummm-eeeee!!
BUFFALO CHICKEN PIZZA
2-3 boneless, skinless chicken breasts
Olive oil
2 t. McCormick Montreal Seasoning
1 can Pillsbury Original Pizza Crust
2 T. butter
1 T. Worcestershire sauce
3 T. Frank’s hot sauce
½ C. tomato sauce
8-10 oz. Monterey Jack cheese, shredded
½ green pepper, sliced very thin
½ red pepper, sliced very thin
½ C. onion, chopped
Rub oil on chicken. Sprinkle with seasoning. Grill about 3 minutes per side.
Preheat oven to 425 degrees.
Meanwhile, combine butter, Worcestershire sauce, Frank’s and tomato sauce in medium saucepan over medium heat. When chicken is done, thinly slice.
Press dough into a jelly roll pan sprinkled with cornmeal. Spread sauce over the bottom. Top with chicken, peppers, onion and cheese.
Bake 18-20 minutes until the crust is brown.
Serves 3-4
I made a few changes tonight . . . First of all, I made my new pizza crust recipe in lieu of Pillsbury (see below if you don’t already have it). Blaine loved it, so did I. Second, I didn’t use a jelly roll pan; choosing to use my 9 x 9 that came with my toaster oven. Third, I had no red peppers, but I did have some leftover jarred roasted red ones.
And I’m very sorry,but there’s no picture. I’ll bet you know what homemade pizza looks like . . .
1 1/3 C. flour
1 t. baking powder
½ t. salt
½ C. milk (low fat or fat free)
2 T. olive oil
Mix flour, baking powder and salt together. Add milk and oil and mix until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball and cover with an inverted bowl.
Let sit for 10 minutes.
Roll out into a 12” circle.
Place on a baking sheet (on parchment or non-stick foil if desired) and bake JUST THE CRUST for 8 minutes at 400⁰.
Cover with your favorite toppings and bake until light golden brown – 15-20 minutes.
HINT: The crust swells some as it bakes, so if you want a thin crust, roll out thinner than you think you want.