The Saguaro National Park just out of Tucson is an incredible place to see.
During our visit, we learned that it can take a Saguaro Cactus up to 100 years to grow the “arms” that we’ve come to recognize from old western movies. Those arms are needed to store extra water for the cactus, which can reach heights of 50 feet and weigh 6 or more tons.
One truly has to experience it to get the full and awe-inspiring effect of a forest of these giant old fellas, extending as far as the eye can see.
The Cathedral Area in our province’s capital city is an artsy-fartsy district that a person could spend an entire day exploring.
From little clothing boutiques to sidewalk cafes, to a variety of bookstores, and to art installations on the walls of both businesses and homes, the Cathedral Area holds an “old meets new” sort of charm.
In a previous post, I featured a photo of a mural that I was disappointed in because I was too close, so cut off the end of it.
I returned last week and used the 0.5 lens on my camera and voila!
This container of Nut and Seed Brittle weighs in at 0.645 Kg (1.4 lbs) and costs $10.99 CDN ($7.91 USD)
Besides being a great source of fibre and nutrients, this treat is healthy in another way … the clamshell packaging is almost impossible to break into! I know I could put it in another container, but I decided to reseal it in this one every time.
The brittle, although quite sweet, is so full of a big variety of seeds (pumpkin, sesame, sunflower, flax) and nuts (almonds, cashews, pistachios), and coconut, that it’s surprisingly easy to bite into and chew, and one piece always tastes like more.
Best to leave it locked down like Fort Knox.
After a full day at the Pima Air and Space Museum in Tucson, we spent the next day touring Mission San Xavier del Bac, AKA “The White Dove of the Desert”, just 10 miles south of downtown Tucson.
On this visit, I was preoccupied with photographing doors, windows, gates, and arches … any and all openings at both the mission school and this historic church, completed in 1797.
Both of my parents were avid “at home” bird watchers, and had many feeders around our yard. They loved to share with us kids, what they learned through this hobby, so I grew up loving and appreciating birds.
A part of the enjoyment of wintering in South Texas is the new varieties of birds we get to experience there.
I was fortunate to catch this shot of a Great Kiskadee at one of the many birding locations in the RGV, and was pleased that I also caught a decent reflection.
Every once in a while, I have a strong craving for ice cream. It has to be three scoops of a good vanilla, topped with whatever my mood suggests, and no, I don’t feel a drop of guilt when I indulge.
After our day at Tombstone, AZ, our next stop was the Pima Air and Space Museum in Tucson, AZ.
That’s hubs in my feature photo, anxious to get the visit started.
My father-in-law was a pilot overseas in WW2, so this place was high on the “must see” list for hubs.
We arrived around 0930 and stayed until after 1600 hours. The 24 hour clock (aka military time) was used all through my nursing career, and it seemed appropriate for this post.
In truth, I enjoyed this massive place too. While hubs read every single word on every single sign, I was in my glory snapping pics.
Here a few of the over 150 photos I took there:
I’d often heard about the excellent meat offerings at the Ukrainian Co-op in our capital city, Regina, Saskatchewan.
When I Googled the address, the images that came up were all the incentive I needed to convince hubs to take me there to get some photos.
All sides of this building are covered with colourful and historical murals.
My feature photo shows where we parked our truck on arrival. We soon discovered that this was an exit, so we had to walk around to the opposite side to locate the entrance.
The walk was worth it.
If you’ve ever seen a hand painted Ukrainian easter egg, you’ll know how I chose the title for this post.
I’ve been making these darlings of the pastry world since 2022.
For a full year prior to my first attempt, I studied extensively… reading every word possible about technique and trouble shooting. I also viewed more YouTube videos than I can count.
Since the “learning phase”, I’ve made well over one thousand of these divas of desserts. I’ve finally come to a place where I understand and commit to the necessary “P’s” with each and every bake and I’m happy to say that I’m no longer intimidated.
My feature photo is of my most recent bake (a few days ago) The shells are unflavoured and decorated with sanding sugar. The filling is a vanilla bean ganache dam with Saskatoon Berry jam in the centre.
My favourite thing about these fussy babies is their versatility. Through colour and flavour, I can make countless varieties with one basic recipe!
Tombstone, AZ is steeped in history (and more than a bit of kitsch)
I’m sure we’d have enjoyed our stay a lot more if it hadn’t been so blasted cold outside!
Despite the weather, we made the best of it and finally found a place to warm up with some Irish Coffee.
Radically Retired 