Big Bend - The Last Texas Frontier

For Spring Break this year, my family went camping.

There is just nothing I love more than spending time with my family in God's creation.

We camped in Big Bend Ranch State Park and hiked in Big Bend National Park.

The desert landscape is so rugged and beautiful!

I have been to Big Bend once before with Mr. H. back in 1995 when we were first married.

Mr. H. has been 7 times now!  

He went almost every Spring Break while he was in college, and he went 3 times as a graduate student to do field study for his Master's Thesis entitled, "Vegetation Patterns of Pine Canyon, Big Bend National Park, TX, in Relation to Elevation and Slope Aspect."   

Yeah, he pretty much knows the scientific name of every plant in the park. ;-)

It takes about 10 hours to drive to the park from our home in Central Texas.  

Of course we had to stop in Fort Stockton for a photo op with Paisano Pete.

The weather was absolutely gorgeous the whole time we were there!

Highs in the mid 80's and lows in the low 50's and sunshine everyday, without a cloud in the sky.

We saw this aoudad family on the hillside as we were driving in.

After we set up camp the first evening,

we drove a bit down the highway to these hoodoo rock formations.

Sleeping outside - one of my very favorite things.

(I would love to have a screened in sleeping porch one day!)

Our campsite was right on the Rio Grande, with Mexico on the other side.

Mr. H. started a fire using only flint and char cloth.

He's my wilderness man. :-)

The first morning was so beautiful as the sun came up over the mountains.

We hiked Closed Canyon in Big Bend Ranch State Park the first day.

It is a narrow, slot canyon not quite a mile long. 

At some places the canyon can nearly be spanned by holding out your arms.

The stars at night really are big and bright, deep in the heart of Texas!

Especially in Big Bend, which is one of the darkest places in the United States and perfect for star gazing.  "On a clear night, expect to see 2,000 stars, plus planets and meteorites." ~ Fodor's Travel.

(Photo cred for this picture to Mr. H.!)

The next day we drove into Big Bend National Park to hike.

First we did the very short Window View Trail.

And, then we did the Lost Mine Trail to the top of Lost Mine Peak in the Chisos Mountains.

It took us about two hours to get to the top.

This is Mr. H. overlooking Pine Canyon where he did his research so many years ago.

The top! 7, 536 feet

Halfway up my daughter mentioned that she was, "more of a laying on the beach type of girl..."

Haha - she made it though!

ocotillo

heart shaped :-) prickly pear

century plant

cane cholla

desert bluebonnets :-)

Goodbye Big Bend!

I can't wait to go back again. 

Yummy New Supper Recipe!

Oh was this delicious!

So simple, but the flavor was amazing and the chicken was incredibly moist and tender.

Ingredients needed -

1 red bell pepper

1 orange bell pepper

1 yellow bell pepper

1 yellow squash

1 zucchini squash

1/2 purple onion

1 head of broccoli 

1 container grape tomatoes

1 package chicken tenders

4 tablespoons oil

2 teaspoons italian seasoning 

1 teaspoon salt

1 teaspoon pepper

Preheat oven to 525 degrees.

Chop vegetables and chicken into bite sized pieces.

Toss vegetables and chicken with oil and seasonings.

Bake at 525 for 25 minutes.

Broil for 3 minutes.

Serve with rice or noodles and enjoy! 

Heritage Schoolhouse is Eight Years Old!

Eight years ago today, May 4, 2008, I was sitting home alone one evening, under the weather if I remember correctly, and I started a blog called Heritage Schoolhouse.

So...on the eighth anniversary of Heritage Schoolhouse I thought I'd come back to this long neglected place. :-) I can't believe the last blog post I wrote was back in July!  

Since that time I've been blessed, and busy, and challenged, and tired, and working, and playing

and of course cooking and baking ;-)

and time just got away from me.

And, I sure have missed posting here!

So, I'm back and here are a few pictures of what's been going on around here lately...

I have four chickens right now.

A Rhode Island Red,

a Silver Laced Wyandotte,

a Gold Laced Wyandotte,

and a Welsummer. 

I love my chickens!

I lost my favorite cat, Reese's, several months ago and it just broke my heart,

but thankfully, I still have her baby PB.

I got some ducks again!

We named them Buttercup and Honeysuckle.

Butter and Honey for short. :-)

And Miss Daisy will be nine this summer. 

I bake when ever I get the chance.

And we have a little bit of a garden growing this spring - 

tomatoes, peppers and squash.

My kids are growing like weeds!  They're 16 1/2 and almost 19!

And Mr. H. is still the most handsome fellow around. :-)

I'm happy to be back! 

Roasted Vegetable Lasagna

This is definitely a meal for a night you have some extra time in the kitchen.

But it's worth the time and the steps are very easy!

First, you roast the veggies.

You will need - 

1 eggplant, sliced and then chopped

1 zucchini squash, chopped

1 yellow summer squash, chopped

2 red bell peppers, chopped

1/2 onion, diced 

1/4 cup olive oil

salt and pepper

Combine vegetables with oil and season with salt and pepper.

Spread onto two lined cookie sheets and bake at 450 for 30 minutes.

Next, start the sauce.

You will need -

1 tablespoon olive oil

1/2 onion, diced

4 garlic cloves, minced

1 28 oz can fire roasted crushed tomatoes

1 8 oz can tomato sauce

1 6 oz can tomato paste

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried oregano

1 teaspoon dried basil

Saute' onion and garlic in oil until tender. 

Add crushed tomatoes, tomato sauce, tomato paste and seasonings.

Simmer for 30 minutes.

Then, assemble the lasagna.

You will need -

1 container ricotta cheese

8 oz bag shredded mozzarella cheese, divided

1/2 cup grated parmesan cheese, divided

1 egg

1 teaspoon salt

1/2 teaspoon pepper

9 lasagna noodes (I use the no boil kind)

10 oz package frozen spinach, thawed and drained

Preheat oven to 350.

Combine ricotta, half the mozzarella, half the parmesan, egg, and seasonings. 

Spread some sauce onto the bottom of a 8x13 baking dish

Then layer 3 lasagna noodles, half the veggies, half the spinach, half the ricotta mixture, and more sauce.

Repeat layer using 3 more lasagna noodles, the rest of the veggies, the rest of the spinach, the rest of the ricotta and more sauce.

Top with three more lasagna noodles, the rest of the sauce and the rest of the mozzarella and parmesan.  

Bake at 350 for 50 minutes.  

Remove from oven and let rest 10 minutes before serving.

Enjoy!

(Leftovers are delish.)

Menu Plan

Supper Menus

July 4th - 10th 

Saturday

invited to friend's house for supper - taking jalapeño poppers

Sunday

grilled burgers, potato chips, watermelon

Monday

roasted vegetable lasagna, caesar salad

Tuesday

grilled coconut lime chicken, hawiian rice salad, grilled pineapple 

Wednesday

leftovers

Thursday

chicken lettuce wraps, spicy green beans, kung pao chicken and rice, mango tea

Friday

out for supper, old fashioned whoopie pies

~Update on the Flock~

I spent an hour or so in "chicken therapy" this morning after my walk,

and realized I hadn't updated on the flock since I got my first leghorn egg

and since the chickens were six months old. 

This is a new addition to the coop and was made by Mr. H.

It's the best chicken waterer ever!

The waterer holds several days worth of CLEAN water.

It's really awesome.  The chickens figured it out right away.

The slightest touch on the little poultry nipples gives a stream of water to the hens.

The girls are all doing well!

We had a little photo shoot this morning while I was sitting in the coop with them.

They all posed for me. :-)

Dottie West, the Rhode Island Red

Anne Murray, the White Leghorn 

Charlie McClain, the Welsummer

Jessi Coulter, the Silver Laced Wyandotte

and Crystal Gayle, the Golden Laced Wyandotte

I get a dozen eggs about every three days.

Good job girls! :-)

Veggie Lunch

For one serving, you will need -

fresh green beans

grape tomatoes

1 tablespoon olive oil

1/2 onion, diced

1-2 garlic gloves, minced

juice of 1 lemon

1/4 cup shredded parmesan cheese

salt and pepper to taste

Cook beans until tender.

Meanwhile, sauté onion and garlic in oil.

Add lemon juice, cooked beans, tomatoes, cheese, and seasonings.

Toss to coat and enjoy!

Homemade Spaghetti Sauce

you will need -

1/2 cup olive oil

1 onion, diced

3 garlic gloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon oregano

1 teaspoon Italian seasoning  

1 28 ounce can muir glen organic fire roasted crushed tomatoes

1 15 ounce can diced tomatoes

1 15 ounce can tomato sauce

Saute onion, garlic, and seasonings in oil.

Add tomatoes and simmer for several hours, uncovered, as sauce thickens.

Enjoy over your favorite pasta!

makes 8 servings