Monday, April 25, 2011

Prineville Reservoir State Park

We made it!  We arrived around Noon on Sunday.  Saturday night in the Walmart parking lot went well... except for the fact that we ran out of propane in the middle of the night and were freezing!  But we survived.  After the way the day had gone, I had a horrible thought when we setttled in for the night.  I thought what a mean trick it would be for some teenagers to come through the parking lot and close the handle over the front door so we couldnt get out!  But it didnt happen.  Yay!!

My poor Harley was covered in red dirt from the rain, snow and red dirt on the road.  So it got a washing when we got to Prineville.  We lucked out... we found a gas station with diesel, propane and a car wash that we could easily back up to.

Here we are settled in at the park.  This isnt the site we will be in for the month of May, as camp hosts.  Tomorrow our ramps should be here and we can offload the bike.

We dont have much of a signal at the park, so Im doing this short post while we are in Bend today.  And its Snowing outside!  

Thanks to all of you who comment on our blog... we appreciate it!


  1. Whew! I am breathing a sigh of relief, with you! Yesterday's adventures would have pushed me right over the edge!

  2. I am going to have to get over to see u sometime in the near future. Sorry the weather is so crummy 4u!!! BUT it does get better as i am sure u know! I live right near Costco if u are ever in the area... Have a good time!

  3. Quinoa Kheer


    ½ cup quinoa

    1 cup water

    1 teaspoon ghee or butter

    4 dried dates, pits removed and chopped

    4 teaspoons golden raisins

    1 teaspoon pistachios, unshelled and chopped (I used unsalted raw pistachios)

    1 teaspoon slivered almonds

    ¼ teaspoon ground cardamom seeds

    3 cups skim milk

    a pinch of saffron (I used Spanish saffron)

    3 tablespoons sugar (add more sugar if you prefer it sweeter)

    2 teaspoons rose water

    a little extra toasted and chopped pistachios for garnishing


    Rinse the quinoa
    Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
    In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute.
    Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
    Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.

    for more please visit :


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