Thursday, June 25, 2009

Hike to Spanish Fork Hot Pots






Yesterday I took all the kids hiking to the Spanish Fork hot pots with my sister-in-law Jess and her 7 kids. Jess had mentioned that it was not a very long hike well we soon found out that it is a 2.5 mile hike (5 miles). I am pretty proud, we hiked 5 miles with 9 kids under the age of 10 and a baby on my back. I worried about my kids whining and that they would want me to hold them the whole time...but they did fantastic. Both Cameron and Wesley walked the whole way with very minimal complaining. And Chloe was the only one who got to see someone in the nude. The 2 older girls ran ahead on the trail on the way back to the cars. They said that a man who was walking up the trail in just a towel had his towel slip off and they got a sneak peak. The girls handled it pretty good, hopefully they aren't to traumatized. The hot pots, and the waterfall were fun, the kids could have played there all day. Thanks Jess for fun afternoon.
Posted by at

2 comments:

Annette said...

Sounds like a nice day! You are very brave and yahoo for the kids for doing so well...that would have been funny for everyone to come upon this guy, serve him right for running around like this in a public place.

June 26, 2009 at 4:12 PM
Brook said...

I'm still so impressed your kids did that hike without complaining. Call me when you go on your next hike.

June 28, 2009 at 8:32 PM

Post a Comment

Subscribe to: Post Comments (Atom)

Salsa Recipe

Salsa Recipe--by Alicia Atwater

3-4 (14.5 ounce) cans of stewed/or diced tomatoes.
1/4 onion (I like to use red onion).
1 green bell pepper
1 lime, juiced (or you can use 1Tbsp lime/or lemon juice from concentrate).
1 tsp salt
1 tsp pepper
1 tsp garlic salt (or one fresh garlic clove minced).
2 Tbsp white vinegar
sliced jalepenos from a jar to taste (I use about 10-15 slices...this will be pretty hot). (I also make sure I buy the hot jalepenos in a jar not the tamed ones).
3 Tbsp chopped fresh cilantro (or you can use dried cilantro same amount).

Mix all ingredients into blender or food processor. Blend on low to desired smoothness. Best if you refrigerate for a couple of hours before eating.

Eclair Recipe----by Stephanie Stephens

Elair Recipe

Filling
1-5 ounce instant vanilla pudding mix
2 cup. milk
1 sm. container cool whip
4 ounces cream cheese--softened

Mix pudding, milk and cream cheese with an electric mixer at least 2 minutes and until smooth. Fold in cool whip. Refrigerate 2 hours. (For smoothest results--without lumps--mix milk and pudding together, in seperate bowl mix softened cream cheese, then mix the pudding milk mixture with the mixed cream cheese)

Shells:
1 cup water
1/2 cup butter
1 cup sifted flour
1/4 tsp. Salt
4 eggs

Preheat oven to 400 degrees. Heat water, butter and salt in a medium saucepan over medium-high heat to a full rolling boil. Add sifted flour all at once and stir until a dough forms and pulls away from the pan. Remove from heat and transfer dough to a mixing bowl. Allow to cool slightly. Then add eggs 1 at a time mixing until well combined after each addition. Spoon dough into 16 strips on an ungreased cookie sheet (I will grease cookie sheet slightly). Bake for 30-35 minutes. Cool on wire rack.

Satiny Chocolate Glaze (from allrecipes.com)
3/4 cup semisweet chocolate chips
3 Tbsp. butter
1 Tbsp. light corn syrup
1/4 tsp vanilla extract

In a double boiler combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. (I don't have a double boiler so I just microwave all ingredients in a glass container for about 1 and 1/2 minutes).

Assembly: Fill shells by either cutting tops off of shells and filling with a spoon or making a hole in top or side of shell and fill with a pastry bag. Then dip tops of eclairs into warm chocolate glaze. Refrigerate until chocolate is set (about 30 minutes). Cover and keep refrigerated until ready to serve. (also good out of the freezer).