More Cache Valley Pics

Every week when I do my field trip assignment for my Utah Geography class I get reminded of just how beautiful the valley I live in is and of all its little hidden gems. And since I get to take lots of photos for my class, (not an assignment I mind I tell you!) you get to have a glimpse of this beautiful valley yourselves. This week I took Maya (the dog) with me and we visited Stokes Nature Park. A little peace of nature right in the middle of Logan. It was actually a first for me. I have known about it for years but never visited. I figured it was about time and I hoped it would have the things I needed for my assignment. I was right. It was a beautiful spot of paradise inside a city. Almost untouched by human hands. Gotta love Cache Valley for that alone!

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Jackson Hole, WY

Last weekend, Grandma Eiko graciously invited us to join her in Jackson Hole, Wyoming. It was a much needed break from daily life and we all had a blast. This was Celestra's first time to the area which made it even more fun. It's always an adventure to take someone somewhere you love for the first time and this is definitely one of Grandma Eiko's favorite places to go. Especially through Grand Teton National Park. She LOVES the Tetons!

 The trip also included some great times at the Bar J Wranglers as well as some bumming around in downtown Jackson. Thank you sooo much Eiko for taking us. Here are a ton few pics for you to enjoy and be jealous of all the fun we had.

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Niku Jyaga

Yummy, Yummy, Yummy and easy to make to boot!

Niku Jyaga is a family favorite around here and since I made it the other night for the first time in quite a while, I thought I'd share the recipe for all to enjoy.

"Just what is this food of which I cannot pronounce?" you ask. Why it is a traditional Japanese dish that is fairly close to the basic meat and potatoes that most Americans love! So here you go. The recipe and step-by-step instructions.

Niku Jyaga

2 lb potatoes, peeled and diced into bite size pieces
1 lb beef (types to use include: shabu shabu, sukiyaki, usu-kiri, or stew. Just ask your supermarket butcher)
1 lg onion, thinly diced
1 1/2 tbsp sesame oil
5 tbsp soy sauce
2 tbsp sugar
3 tbsp mirin (pictured below: it is a 'sweet cooking rice seasoning. I usually find it with the oils but sometimes its in the Asian foods areas.)
3-4 carrots, peeled and chopped (I use baby carrots chopped in half - much easier and I usually have them in the house)

A view of all the ingredients (minus the sugar)

In a large sauce pan, heat the sesame oil over med to med-high heat (lower is better in my opinion), add onion and stir until just starting to wilt. Add beef, stirring until it just looses its pink color.

Add soy sauce, sugar, and mirin. Bring to a boil then add potatoes. Stir well then add just enough water to come to around half way up to the top of the potatoes. Cover and stir frequently.

What it should look like just before adding water

When potatoes are just tender, your meal is done. Pull off heat. This meal can be served at any temperature. In fact, it is delicious the next day as a cold lunch you can take to work with you!

Yum Yum grab a fork, spoon, or chop sticks and say "Itedakimasu" (let's eat)

Enjoy!!!

A Second Journey through Cache Valley

Here are week two's field trip pictures. This has actually been really fun for me. Cele even got in on the action and helped me take a few pictures, mainly those of Sardine since I was driving. I promise to post an update on our lives but just know that it is all school and work these days. So, until then, enjoy some more fun pictures of beautiful Cache Valley!

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A Little Peak at Cache Valley

So this year for my Utah Geography class, we have to go on a weekly fieldtrip around our homes and take at least 5 pictures portraying the concepts covered in that weeks topic. Since this means I get to take fun pictures of a beautiful valley, I figured I would share them with you, without the technical jargon! Enjoy!

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