Kickin’ Up Route 66

After Vegas, we headed down to the Grand Canyon. Um, wow.

GCGrand Canyon

Yep, we went there. We stuck around til the sun went down, and saw one of the most beautiful night skies on the planet. Sadly, I’m not skilled enough in photography to have captured it, but this is the idea:

stars

We didn’t see a whole lot of wildlife on this trip, but one thing we did see was…. Elk. One one of the heavily populated walkways at the Grand Canyon, a big ol’ Elk was just hanging out, people-watching. At night as we drove through the Coconino National Forest en route to Flagstaff, we had to slow down twice for Elk crossing the road.

Flagstaff was FREEZING. Seriously, between the cold and the reindeer I could have sworn we were at the North Pole.

For breakfast, we decided to warm up at Brandy’s, a wonderful local restaurant and bakery that was featured on Guy Fieri’s Diners, Drive-Ins, and Dives. What a place! Just a small hole in the wall place with great people and absolutely delicious food. The best pancake of my life. And the best pumpkin spice latte I’ve ever had. I ordered a chipotle scrambler (eggs, chipotle, cheddar, and a tortilla). James had eggs and a pancake. Oh. my. gosh. I would almost move to Flagstaff just to be close to this place.


Brandy's
Brandy's insidePumpkin Spice LatteChorizo Scrambler
OLYMPUS DIGITAL CAMERA

 

And with our stomachs full, we hopped in our car and headed for the Pacific!

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Lemon Ricotta Blueberry Pancakes

We’re finally MARRIED!! James and I tied the knot on June 1. After a beautiful wedding and a fabulous honeymoon on St. Thomas, we came home and had our first week in our house together. Pure euphoria is what inspired this breakfast from our first Saturday morning in our new home.

blueberry pancakes

I started with the standard Better Homes and Gardens cookbook recipe for regular pancakes (not buttermilk). It’s actually a pretty runny recipe on its own. Once you have that batter, add:

1 1/2 cup ricotta cheese

zest of 1 lemon

1 pint of blueberries

First mix in the ricotta and lemon, then gently folded in the blueberries. Cook them on a griddle at medium heat for about 4 minutes on each side. Serve immediately.