Hey People!
It's Amy, back with more awesome stuff.
Yeah, today my family and I went to an actual desert. (No NOT the Sahara. I don't live around that place.)
It's called Spirit Sands. It's in Spruce Woods park. I don't get why they call it SPIRIT Sands. No spirits there.
Well, my family and I travelled there (It took 2 hours there and 2 hours back) and we hiked and climbed through the desert for about 5.6 kilometres. We found old water pumps, I think a cactus, but no rattlesnakes. Boo hoo. :-(
Bad thing #2: It was REALLY windy. There was sand blowing everywhere and stung really bad. My dad told everyone to keep their mouths closed, but as soon as he said it, he saw my brother spits out a mouthful of sand. That cheered me up a little. :-)
Yah, so that was basically my trip. Maybe not as long and not as windy next time. (Our dad said we don't have to exercise for a few days. Phew!)
Wow! A for real desert, Amy? Kewwwwellll!
ReplyDeletePersonally, I'd prefer to go see a deSSert! Something like Cherries Jubilee or Bananas Foster. ROFL!!!
I found some descriptions of them on the web:
CHERRIES JUBILEE
Cherries jubilee is a dessert dish made with cherries and liqueur (typically Kirschwasser), which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream.
The recipe is generally credited to Auguste Escoffier, who prepared the dish for one of Queen Victoria's Jubilee celebrations, though it is unclear whether it was for the Golden Jubilee of 1887 or the Diamond Jubilee in 1897.
There have been many variations on the idea of flambéed fruit since Escoffier's time, the most famous being Bananas Foster. Other variations include Mangos Diablo (mangos flambéed in tequila) and Pêches Louis (peaches flamed in whiskey).
BANANAS FOSTER
Bananas Foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then the alcohol is added and ignited. The bananas and sauce are then served over the ice cream. Preparation of the dish is often made into a tableside performance as a flambé.
The dish was created in 1951 by Paul Blangé at Brennan's Restaurant in New Orleans, Louisiana. It was named for Richard Foster, a friend of Owen Brennan's who was then New Orleans Crime Commission chairman. It is still served at a number of fine restaurants in New Orleans as well as in several restaurants around the world.
Boy, don't they sound good? Mmm, yum! They can keep their booze though -- I don't like the stuff. Watching them set it on fire would be way kewl to see though!
WHY AREN'T YOU COMMENTING ON MY COMMENTS????!!!!!
ReplyDeleteA real desert? No way!
ReplyDeleteWow. Where is that Spirit Sands place? Maybe it's somewhere here in Ireland......?
Diana O'Connor