This week included a trip to Moab, Utah and
Arches National Park, a short visit from a Denver friend, and a new recipe that was pretty tasty.
Regarding the park, the above site says:
Arches contains one of the largest concentrations of natural sandstone arches in the world. The arches and numerous other extraordinary geologic features, such as spires, pinnacles, pedestals and balanced rocks, are highlighted in striking foreground and background views created by contrasting colors, landforms and textures. With the addition of the Lost Spring Canyon area, the park is 76,519 acres in size.
Above is a picture of
The Three Gossips, one of many unique rock formations found in the park.
Water and ice, extreme temperatures and underground salt movement are responsible for the sculptured rock scenery of Arches National Park. On clear days with blue skies, it is hard to imagine such violent forces, or the 100 million years of erosion that created this land that boasts the greatest density of natural arches in the world. The more than 2,000 cataloged arches range in size from a three-foot opening, the minimum considered an arch, to the longest one, Landscape Arch, which measures 306 feet from base to base. New arches are being formed and old ones are being destroyed. Erosion and weathering are relatively slow but are relentlessly creating dynamic landforms that gradually change through time. Occasionally change occurs more dramatically. In 1991 a slab of rock about 60 feet long, 11 feet wide and 4 feet thick fell from the underside of Landscape Arch, leaving behind an even thinner ribbon of rock. Delicate Arch, an isolated remnant of a bygone fin, stands on the brink of a canyon, with the dramatic La Sal Mountains for a backdrop. Towering spires, pinnacles and balanced rocks perched atop seemingly inadequate bases vie with the arches as scenic spectacles.
The weather was sunny and warm and a perfect day for a car trip and sightseeing.
Here is a quick recipe that was ready for us when we returned home, since the crockpot did the cooking:
Tangy Chicken
2 ½ - 3 lb. meaty chicken (boneless thighs or a package of frozen, skinless, boneless chicken pieces)
¼ tsp. salt
½ of a 12 oz. can frozen lemonade (3/4 cup)
5 oz. can of chopped green chilies
3 Tbsp. packed brown sugar
3 Tbsp. Ketchup
1 Tbsp. vinegar
2 Tbsp. corn starch
2 Tbsp. cold water
Put chicken pieces in slow cooker. In small bowl combine lemonade, sugar, ketchup, salt, vinegar and green chilies. Pour over chicken. Cook on low 6-7 hours or on high for 3-3 ½ hours. Take chicken out, cover and keep warm. Put the sauce in a small pan, skim off fat, combine corn starch and water and stir into liquid. Cook til thick and bubbly. Cook for 2 minutes more and pour over chicken.
Cashews or peanuts added at the last with a garnish of chopped green onions tops it off! Served with rice, this is a fast and tasty dinner. (Thank you for the recipe, Darlene.)
