Galvanized Fence with Paint
Galvanized Fence with Paint

Bisbee Arizona is a mixture of rich architectural history, colorful textures and boutique shopping. While there it seemed there was something to photograph on every corner. These three images reminded me of art already on canvas.

Posted for the Weekly Photo Challenge

His name is Proud Gun’s Legacy and he won my heart and touched my soul the moment he nuzzled his warm soft nose against the palm of my hand.  He had the curiosity only a baby could have but was still a little on the shy side.   He is only 4 days old and I was surprised that he was curious enough to step towards me as I photographed him and talked to Brent, his owner, about him.  He’s a delightful colt stallion still testing his legs, developing his charm and already making his way with the ladies. 

Here he is posing for his very first portrait nestled against his mom. 

My First Portrait
My First Portrait

Brent has a way with animals and a special method for training his horses.  He handles the young daily with a soft yet firm touch.  He wrapped his arms around Legacy and held him almost cheek to cheek, developing a trust and bond between himself and this young stallion. Okay, now you can see why my heart was melting away at seeing how proud Brent was of his little guy.

Brent and Legacy

Brent, his owner, told me the story of how he searched many years for first the perfect Hashknife mare and found Pockets, who is from the Babbitt Ranch in Northern Arizona. Brent then spent several more years searching for his perfect sire to mate with Pockets and then did find a stallion to match her stride.

Legacy, the young colt’s nickname, was named in honor of Brent’s Uncle, Mike Pock, who recently passed away.  Mr. Pock was well-known in the golfing communities in the Scottsdale Arizona area as he was instrumental in building several prominent courses such as Troon, Predator and Greyhawk.

Legacy at Rest
Legacy at Rest

He was a newborn when the pictures were taken.  His home is the Tilting H Ranch & Cherry Creek Lodge where he was born to a striking mare, Pockets.  Gus and I spent a few days at the Lodge and Ranch.  How lucky for us to see this colts on his first few days of life.  To find out more about Cherry Creek Lodge and Titling H Ranch, visit their website at www.cherrycreeklodge.com.  Or, also check out the Weekly Photo Challenge: Summer Lovin’.  What better describes Summer Lovin’ than the love between this young stallion and his mother. 

It spring at the Botanical Gardens here in Phoenix Arizona and hummingbirds are on Guard.  This little guy didn’t appear to be disturbed by anything as he attempted to scratch at something near his ear.  Do hummingbirds have ears located there?  I don’t know for sure.  But he was a lovely bird in a beautiful setting.

Featuring a watercolor by Joyce of the Musician who entertained us while we enjoyed our lunch of smoked turkey legs at the Arizona Renaissance Festival this year.  The music was delightful and the turkey legs were large smokey ham-like delicious.

All enjoying a smoked turkey leg
All enjoying a smoked turkey leg

Last week Gus and I went to the Arizona BBQ Festival and enjoyed some great tastings.  There were BBQ tents and portable kitchens set up throughout the Salt River Fields in Scottsdale.  One of the best features of the event were the chef demos held throughout the day.  I attended two demos; the first being Chef Stephen Jones of Blue Hound Kitchen and Cocktails.  Each chef was to demonstrate how to make some type of “road kill”.  Chef Stephen chose an appetizer of  Frog Legs and it was delicious.  Since meeting him and a short conversation, I decided to also check out the restaurants website and Facebook page.  This restaurant looks like well worth a visit.

 

Frog Legs Appetizer:

I don’t actually have the recipe for the Frog Legs Appetizer but it begins with a 3-1 pickling sauce with these following ingredients.  There is probably more to the pickling sauce but this is all I could get down before we moved on to the next step.

Pickling Sauce:
1 part Red wine vinegar
3 parts Water
Coriander
Dijon mustard
Salt and Pepper to taste

Vegetable Bed for the Legs:
Take 1/2 of a butter lettuce leaves, cleaned and then quartered.   Drop them into the warming pickling sauce and allow to braise.  Thinly slice 1/4 red onion and add to pickling sauce.  Let braise for around 10 minutes.

Chef Stephen talked about how to skin and prepare the frog legs for cooking.  It is the back legs only.  I’m not sure if I could do it but buying fresh has to be a tastier dish than if you bought frozen.   There is not a lot of meat on the legs so plan on quite a few for even this appetizer.  Pre-smoke for 5 minutes the full piece legs with a probably the pecan wood since it’s also used for the almonds.    Let the meat cool then cut the meat into small bite size pieces.  Toss the bits in Wonderflour and drop them into hot clarified butter.  The chef recommended this over regular flour as it is not as heavy.   Cook legs in clarified butter instead of whole butter.  This browns at slower pace and not burn.

Frog Legs Appetiser with Pickling Sauce
Frog Legs Appetizer with Salad Bed in Pickling Sauce

To plate, remove the greens from the pickling sauce and arrange on the plate.   Drain the meat bits of excess butter and place on the plate.  Garnish with sliced radishes and pecan smoked almonds.   Chef added a few drops of a balsamic vinaigrette glaze to the plate for an added touch.

Chef Stephen has a charming and charismatic persona to match his talent for cooking.  Even at his young age he has a substantial background in culinary expertise.  His ideas for cooking are new and refreshing.  Some even very fattening!  Once of his specialties at the restaurant is his signature Tater Tots which are made from scratch. They begin with shredded potatoes and bacon.  I don’t recall the balance of the ingredients so you’ll just have to visit to get a better idea and a personal tasting.  Anyway, he said that he mixes up the tots, places them in a large (probably very large) decorating tube and squeezes the mixture out on the sparkling clean prep table in the form of a long tube.   Then they are cut into around 1 inch pieces rolled in probably Wonderflour.  They are then placed in the freezer until ready to fry.  Letting them rest in the freezer will also allow them to set up for frying.

Chef Stephen Jones of Blue Hound Kitchen and Cocktails
Chef Stephen Jones of Blue Hound Kitchen and Cocktails
Chefs Famous Tator Tots
Chefs Famous Tater Tots

 

 

 

 

 

 

 

 

 

 

 

“A little more about the festival.  The Arizona BBQ Festival is the largest Honky Tonk in the state of Arizona! There’s live bands, hilarious “redneck themed” games, more beer and booze than you can handle, and (literally) tons of smoked meat like brisket, chicken, pulled pork, ribs, and all the fixin’s.”

The day we attended there were over 20 pit-masters in attendance cooking right on the spot.  They were serving up a variety of “brisket, ribs, pulled pork, smoked chicken, shanks of all kinds, and all the sides like grilled corn, baked beans, cornbread, and more”.  We had several favorites; one was a Smokey Mac and Cheese that we tasted from the Memphis Best BBQ (I think) and the best smoked meat and longest line was at Montana BBQ hidden away at the back of the field.

 

 

 

What do you think they are building here at Hoover Dam?

I took these pictures on one of my numerous trips between Phoenix, Arizona and Las Vegas, Nevada. Not to gamble though I must say. Don’t gamble except when I’m shopping for a good pair of shoes. The drive was always slow going through the dam especially after 9/11 when you had to go through security checks on both the Nevada and Arizona side. It reminded me of crossing borders between countries instead of states but necessary. It amazed me to watch this creation in process.

Building Hoover Dam Bridge in 2009
Building Hoover Dam Bridge in 2009 – Arizona Side
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Building Hoover Dam Bridge 2009 – Nevada Side
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Building Hoover Dam Bridge 2009 – Nevada Side