July 13, 2015
A few weeks ago, we took a long weekend to Yellowstone + Island Park. We spent three days touring around Yellowstone National park and saw more beautiful scenery and steamy geysers then we knew what to do with. It was my first time but Camden had been a bunch as a kid so he told us all about his childhood memories … seeing bears, fishing, hiking … classic boyhood adventures.
June 3, 2015
Time has slipped away from me and taken this blog with it. Good news though. In seven-ten days, Chalk White Arrow will be getting a new look on a new platform. It’s really time to freshen things up and start new. Time for more frequent blog posts placed on a modern and simple layout. Speaking of time, we took this weekend vacation up in Deer Valley / Park City almost a month ago?!?! I can’t believe it’s been that long.
On our trip, Jude suddenly decided to become a pro napper and pro eater, so we spent a lot of time hanging out at the lodge. It had gorgeous views of a lake and ski slope … let’s just say, I’m not complaining.
It was still the off season in Park City, so it was really pretty quiet walking up and down main street. We ate at Vinto for lunch one day and we’re actually the only people in there. Jude took it upon himself to become very well aquatinted with our cute waitress. We kept our weekend erring on the side of low-key. We walked the streets during the day, stoping in at eateries for lunch, window shopping at funky shops, and taking lots of breaks for naps. We rented a few movies and takeout during the evenings and got plenty of sleep. Kramer loved running around the lake and having large windows inside he could watch out of. It was a really beautiful weekend.
April 30, 2015
You will need:
corkscrew pasta
raw shrimp (without shells and veins)
asparagus
Buitoni pesto with basil sauce
extra virgin olive oil
butter
reduced balsamic vinegar
salt and pepper
Place oven on broil setting.
On a baking pan, place desired amount of shrimp (so each person can have about 7-10 in their bowl). Brush with melted butter and sprinkle with salt and pepper. Broil shrimp about four inches away form the heat source for about 4-5 minutes. Set aside.
Bring water for pasta to a boil. Add a little extra virgin olive oil and a few pinches of salt. Boil desired amount of pasta for about 7 minutes or until al dente. Drain pasta water and return to pot.
While cooking pasta, place asparagus on baking sheet, drizzle with extra virgin olive oil, and sprinkle with salt and pepper. Broil asparagus for about 7 minutes. Remove from oven and drizzle reduced balsamic over top.
Combine; pasta, shrimp, and Buitoni pesto sauce. Season with salt and pepper as needed. Serve in a bowl topped with asparagus.
April 27, 2015
April 23, 2015
