|"CACTUS WREN" by Tina C. Wells, Acrylic on canvas, 8"x8"|
A quick get-away took us to Carefree, AZ. We sat on our secluded desert porch and watched this little cactus wren hop from plant to plant. I love the polka-dotted belly and tail.
|Carefree, Arizona: The Boulders|
|Love this desert landscape|
|El Encanto, Cave Creek, AZ|
|Flemming's in North Scottsdale is a short 20 minute drive and has a great happy hour|
We stayed at a wonderful resort called The Boulders. As the name would suggest, huge boulders tower above. It has an amazing understated glamour, sprawling across several miles with pools, golf course, spa. The rooms are tucked into little 3-room villas, walking accessible or by golf cart, with private entrances and patios, so that we hardly saw another person there. We were celebrating our 15 year anniversary which is coming up in 2 weeks. The resort brought us a nice bottle of champagne that we enjoyed on our porch, overlooking cactus, boulders, quail, lizards and rabbits...and my favorite, the Cactus Wren, Arizona’s state bird. The weather was mid-90’s which is perfect pool weather in the desert. The only disappointment was that we couldn’t stay longer...
|The Boulders Resort|
|Rugged desert landscape from our porch|
RECIPE: Mexican Corn Bake
I got this recipe from my grandmother years ago, but it never fails to please. A great side dish with your favorite mexican or southwest entree. Serves a crowd!
1/2 cup yellow corn meal
1/2 cup oil
2 small jars pimentos
2 small cans chopped green chilis
2 cans (15 oz each) creamed corn
2 cups sharp cheddar cheese
1/4 tsp garlic powder
1/2 tsp baking powder
salt & pepper
Mix ingredients together, bake in greased 9x13 casserole pan 1 hour in preheated 350 degree oven.