“Okay,” I thought, “I’m going to be going down a river with people whose primary ideology I disagree with.” But then I reasoned, “maybe my point of view could provide an interesting story. Why should every story be about everyone being agreeable? I’ll go, I decided, be nice yet disagreeable, and completely honest.” So I went on a trip down the Yampa River with a group of … [Read more...]
Archives for July 2018
Bar Fare Extraordinaire: Takashi Opens Post Office Place
No Mail Pick-up at this Post Office It’s been a long time coming, but Post Office Place (16 W. Market St, SLC) - a new bar created by the owners and staff members of Takashi restaurant - is finally open. And boy, was it ever worth the wait! Takashi owners Tamara and Takashi Gibo took over the space adjacent to Takashi restaurant - former home to Kristauf’s Martini Bar - … [Read more...]
Green Chile Frittata Recipe
We’ve got lots of green chiles growing in our garden this summer and here is a really tasty way we used some of them - by making a cheesy, tangy green chile frittata. Ingredients: 3 Tbsp. unsalted butter 1 white onion, finely diced 12 roasted green chiles, such as Anaheim or Hatch chiles, peeled, seeded & diced. 8 extra large eggs, well beaten 1 Tbsp. ground … [Read more...]
Left Bank Martini Recipe
One of my all-time favorite cocktails is the Left Bank Martini, which is made with Gin, St-Germain Elderflower Liqueur, and white wine. It’s a delicious drink to sip out on the patio in summertime, or for that matter, anywhere, anytime! Here is how you make it. Ingredients: 1 ½ shots Gin 1 shot St-Germain Elderflower Liqueur 1 shot unoaked white wine, preferably … [Read more...]
The Significance of the “Salamander” In Mormon and Occult Lore
Most of us have at least heard of the “Mark Hofmann murders” and the related “Salamander Letters,” but what's the deal with this so-called “Salamander?” Most people have heard of Mark Hofmann, his forgeries, that include the “Anthon Transcript,” the “Joseph Smith the 3rd Blessing,” and “The Salamander Letter,” which eventually led to one of the most compelling … [Read more...]
Lava Flows and Hot Springs: Volcanic Activity in Utah
Years ago, I saw a photo on Facebook of a little girl snorkeling among tropical fish in a rocky pool with clear turquoise water. The photo was tagged at Meadow, Utah. I had never heard of Meadow, but I soon discovered that just outside this quaint town in Millard County, lies a collection of thermal springs. Two years ago my sister and I made the road trip to see the springs … [Read more...]
Cache Valley Canals: Early Pioneers Worked for Their Water
In the spring of 1860 Logan City’s early settlers got to work digging their first major canal. The season before they managed to grow food by hand-digging irrigation trenches on individual lots. But to produce food on a scale necessary to support a whole community they needed to directly tap the mountain snow runoff. By mid-May, the completed Logan and Hyde Park Canal was … [Read more...]
Rockin’ Ramen: Jinya’s Japanese Roots
Made in Japan I tend to shy away from writing about franchise and chain eateries, choosing normally to highlight independently-owned, truly local businesses. But now and then I come across a chain restaurant that doesn’t look or feel chain-like, and that is simply too good to ignore. Such is the case with Jinya Ramen Bar. There are currently 27 Jinya locations in the U.S. … [Read more...]
Spaghetti Carbonara with Eggs
If I were asked to name my very favorite single dish, I think it would have to be spaghetti carbonara. It’s like having bacon and eggs, but with pasta. It’s very rich, so I only make it once in a blue moon, when I feel like treating myself. This version of spaghetti carbonara calls for raw or undercooked eggs. If that bothers you, skip it. If not, read on! … [Read more...]
Zucca Wine Pairing Dinner
Next Thursday, July 26th, Ogden’s Zucca Ristorante will host their monthly wine pairing dinner, from 6 PM to 9 PM. Attendees are invited to wine, dine and mingle at The Underground inside Zucca while indulging in an off-the-menu four course dinner prepared by head chef Luis Zamora. Each course will be paired with wine hand-picked by Zucca owner Brian Gobar. The tentative … [Read more...]