Wednesday, May 16, 2012

Sedona, Arizona

I loved it the moment I saw it. Sitting at an elevation of 4500 feet, Sedona is situated amongst the breathtaking red rock formations at the mouth of Oak Creek Canyon. As we drove in on the Red Rock Scenic Byway I was in awe of the natural beauty of the Coconino National Forestand amazed at the attention to detail the went into planning this unique community.



The colors of the houses match the colors found in the rocks and the surrounding landscape. While driving around in the evening I wondered if there might be a giant dimmer on all the exterior lighting as everything was perfectly lit to enhance and not overpower. A place this special takes a well thought out zoning plan along with an ongoing commitment to planning.

I found this vision for the city on the City of Sedona site:

The vision that the citizens have for the future of their city is . . . 

To be a city that is constantly vigilant over the preservation of its natural beauty, scenic vistas, pristine environment and cultural heritage.

To be a city that retains its small-town character and creates its manmade improvements in strict harmony with nature.

To be a city that is animated by the arts, and lives with a spirit of volunteerism to help achieve our common goals.

To be a city that offers equal opportunities for all and fosters a sense of community.

To be a city that welcomes and accommodates all of its visitors and future residents with a spirit of fellowship. 

To be a city that retains and enhances a strong and vital economy which preserves existing lifestyles without exploiting the natural beauty.

And finally, 
To be a city that lives up to the challenge of proper stewardship of one of the earth's great treasures.


Based on what I saw, they're doing a fine job living up to their vision. The main street is charming and filled with locally owned businesses run by shopkeepers who are friendly and helpful. I met a lovely Swiss gentleman in one shop who told me that he moved here 30 years ago. He traveled back to Switzerland for years to visit his family, "but now that they're gone," he said with a big smile on his face, "this is my home." He loves the clean air, the gorgeous scenery and the charming people. What's not to love?




There's a wonderful arts and crafts village just outside of town called Tlaquepaque (pronounced Tla-keh-pak-keh). It was built in the style of a traditional Mexican village and is filled with art galleries, interesting shops and some nice restaurants. The Rene Taylor Gallery displays these enchanting wind sculptures designed by local artist, Lyman Whitaker.  I could have watched them spin all day. 



Ally and I each picked out a collection of clay beads, reminiscent of the southwest, from a vast selection at this charming shop. I wanted to bring the entire store home to my friend Donna, The Bead Muse.






A gentleman playing a wooden flute in the courtyard caused people to slow down and enjoy the moment.




We had a leisurely lunch at El Rincon. They claim to make a world famous Margarita with their special homemade sour mix. It's deserving of the title. If you don't drink, then just order the sour mix and think of it as homemade limeade. Yum!



My mother, who's on a quest to have chili rellenos at every Mexican restaurant she visits, kept to her goal and said these were right up there with some of her favorites.


Their homemade corn chips and salsa were worthy of seconds, so we did.


Our short list for dinner included Rene's so we took a quick peek at the menu and it moved right to the top of the list. It's a lovely French restaurant with attentive service and delicious food. We had a perfect sole meuniere!



Art is everywhere in Sedona, especially outdoors, with interesting sculptures just about everywhere you look.



Some more serious than others...


Once you're ready to explore the areas outside of town there's the ever popular Pink Jeep Tours. We took a short drive to Slide Rock State Park, a 43 acre historic apple farm, just north of Sedona on Rt. 17. It's a great destination for a picnic and a swim during the summer months. 











As we explored this magnificent area I was continually reminded of how a community of people brought a vision to life, and continue to maintain it, for all of us to enjoy. Keeping that intricate balance between humans and nature is no small feat, and it's what makes Sedona so special.  I can't wait to go back. 



Monday, April 23, 2012

Tucson, Arizona

We went out to Tucson last week to visit my mother. She lives in the foothills of the Catalina Mountains just north of the city. It's kind of a rugged city with a bohemian feel to it. Tucson's also home to the University of Arizona which adds a vibrancy to city. The university offers an extensive continuing education program which appeals to the retirement community. In fact, it attracts a very interesting cross section of people for just this reason. It makes sense really, who wouldn't enjoy taking classes while living in close proximity to these magnificent surroundings. 



The weather was gorgeous, and the dry heat was a welcome change. We explored a lot of the area in and around Tucson: Tubac, Tombstone, Texas Canyon and Sonoita. On our last night we drove through the Saguaro National Park at sunset. The park is an eight mile drive through the foothills of the Catalinas and it's filled with the native cacti and plants of southern Arizona.


Saguaro Cactus, the largest of all the cacti










I was in awe of the natural beauty against the dramatic backdrop of the mountains. These vast open landscapes are so different from what we're accustomed to here in the northeast. Tucson has a lot to offer as a culturally rich and diverse community with close proximity to so much natural beauty... I really loved it.

Here are links to my albums if you'd like to see more of the places we visited in and around Tucson:

Tucson, San Xavier san del Bac Mission and Tubac
Tucson, Texas Canyon and Tombstone and Sonoita
Saguaro National Park

Tuesday, April 3, 2012

Gail's Bread

I met Gail Blakely back in the late 80's when I owned a gourmet food shop in Falmouth. She was, and still is, the food writer for the Falmouth Enterprise. Gail has what I would call an insatiable interest in how food is prepared, grown, served and enjoyed. This is a good thing! She interviews local chefs, home cooks, cookbook writers, fishermen and friends in her weekly column sharing their love of food and commitment to their craft. Gail also writes about the latest food trends, and she's an avid cookbook collector and reviewer. While this would be enough to keep most people busy, it's not so for Gail. She also runs the culinary program up at Highfield Hall and teaches the ever popular bread making classes. If you'd like to learn how to make delicious bread this is the place to go. Gail will take you from bread making 101 right through to artisan bread classes where you'll turn out loaves like this.


Gail's Semolina Bread


And if you don't feel like making your own bread you can purchase one of her tasty loaves at Fancy's Market in Osterville, or Jack in the Beanstalk in Falmouth.  The Bread Lady, as she's known in these circles, also takes custom orders.


Gail stopped by for a visit the other day and brought us a freshly baked loaf of cranberry walnut bread. The crust was golden brown and crispy with a nice chewy center. We enjoyed it au naturel that day, and for toast the following morning. Every bite was a reminder of how special bread is when prepared by a skilled baker who also happens to be a dear friend. You can feel the love in every bite.


Gail's Cape Cod Cranberry Walnut Bread


Gail's Artisan Breads
thebreadlady09@comcast.net
508.930.7718

Asiago: grated cheese and black pepper
Cape Cod: chopped walnuts and dried berries
Cheese: cheddar and jack mix
Garlic: nuggets of roasted garlic 
Pepita: shelled pumpkin seeds
Italiano: dried tomatoes topped with dried herbs 
Mediterranean: rosemary and lemon zest
Meze: kalamata olives and roasted garlic 
Oatmeal: steel cut oats with raisins
Coconut: unsweetened coconut flakes 
Rustic: country bread with a touch of rye and cornmeal
Rye: with caraway seeds 
Semolina: topped with toasted sesame seeds
Chocolate: with dark chocolate chips