We have had a ton of snow this year. Certainly more than any winter since we moved here in 2001, and, in talking to others, the most in 15-20 years. Some say that we haven't had this much since the early 80's when there was a lot of mudslides and flooding in Utah.
The mountains just to the east of our home were particular pretty the afternoon that I took this picture (February 2, 2008).
Brian had his picture in the paper today. He is playing the part of Polonius in the Shakespeare play "Hamlet". We saw it last night, and everyone did a great job. If you are local, you would probably enjoy it. Brian is very funny in his part and also did a great job. It is at Lone Peak High School at 7:00 and runs through Jan 29, except Saturday and Sunday.
and we went on a surprise trip, something that we hadn't ever really done before. Mark and Brian knew that the trip was going to part of our Christmas this year, but didn't know where we were going or what we were going to do. Everything was revealed on Christmas morning (despite attempts by Brian to find out, saying "Does it start with F and end in L-O-R-I-D-A?").
So on the 27th of December, after Mark had his doctor and dentist appointments in preparation for turning in his missionary application to serve a two year mission for the Church of Jesus Christ of Latter-day Saints, we left to drive down to Las Vegas to see the 9:30 show of Phantom of the Opera at the Venetian. Set in a $40 million theater built exclusively for the show, Phantom was an amazing show. From the music to the theater to the sets, it was well worth seeing.
After sleeping in the next morning, we headed to St. George, Utah, where we went to see National Treasure:Book of Secrets. After the movie and dinner, we headed out to Springdale (which is just outside the west entrance to Zion National Park. There we stayed at the Bumbleberry Inn. We had hoped to be able to sample bumbleberry pie and bumbleberry pancakes, but unfortunately, the resturant was closed.
Saturday morning we got up, had breakfast, and then headed to Jacob's Ranch in Virgin, UT where 
went on a horseback adventure ride. To quote Jack,
"This is not your typically nose-to-butt ride where you just sit on an old nag who knows the way and you don't have to do anything."
He was right! We each got the opportunity to know our horse and for our horse to get to know us, working with them in a round corral until they followed each of us around like puppy dogs. After grooming and getting the horse saddled, we took off into the surrounding area. We went through streams, up and down hills, saw the first oil well in Utah, old 
pioneer rock fences and much more. This was a first for us as none of us had ever really been on a horse for an extended period of time. We got to ride for 90 minutes and had a great time.
After riding horses, we headed over to Zion National Park to do some hiking. After visiting it several times in the summer, it was different to be able to hike in cooler temperatures and see the ice on the canyon walls.
Sunday, before heading back to Alpine, we took some time to visit some of the cemeteries in the area.
Some of Scott's ancestors helped settle southern Utah and some are buried in the Rockville cemetery. They include John and Clarinda Langston, and their daughter Mary Emma 
Langston, who married Alfred Fisk Stout. Mary Emma Langston was actually born in Alpine, the same town that we now live in (although it's changed a bit since then).
Also buried in the Rockville cemetery is Alfred Joseph Stout, an ancestor who 
came across the plains with the Mormon pioneers.
We 
also visited Grafton, Utah, which is now a ghost town. My grandfather has many memories and stories of visiting relatives there. Butch Cassidy and the Sundance kid was filmed here, although the house that they built for the movie is no longer there (although I do have pictures somewhere of that house).
Grafton used to be a bit of a hidden secret, known mostly to descendants and locals, I suppose, but it is now being restored by the Grafton Heritage Partnership Project and appeared to be attracting a bit more traffic than in previous visits.
We also went to the cemetery in Hurricane, Utah, and then headed back to Alpine, driving through one of the many snow storms we have had this winter. Monday (Dec. 31) was the last day of our vacation, as we went to see three different movies (and they were very different!):
We highly recommend all of them, "August Rush" if you like music, "I Am Legend" if you like thrillers or science fiction, and "Enchanted" if you like the Disney stories, or have kids.
We had a great trip and a great time and lots of fun. We hope you had an enjoyable Christmas as well!
This year for our Festival of Tree tree we decided to have a music theme, since Paul loved music. We had an electric guitar, drum set, a bunch of 45 records, and an autographed CD from Melissa Etheridge (Melissa went to the same junior high and high school as we did and was Janice's age).
The Festival ends Saturday, December 1. Stop by our tree if you go (it is in Row C, space 21 and is called "Jingle Bell Rock").
Happy Thanksgiving, everyone!
A couple of years ago, someone told me about brining the turkey before you cook it. We tried it and the results were great! Everyone likes the moist tender meat it makes. Here is the recipe and method we used:
Honey Turkey Brine
Combine all the ingredients in a large pot and heat to 160 degrees. Don't go over that because higher temperatures will harm the honey flavor. Remove from heat and cool to room temperature.
This is enough to do a 11-12 lb turkey. You may need more brine depending on the size of your turkey and what you soak it in.
We use a cooler to brine the turkey. It just needs to be large enough to hold the turkey and enough brine to cover (you may have to increase or be able to reduce the amout of brine depending on the size of your turkey and cooler. The turkey needs to soak in the brine at least overnight, so it is important to put ice in the water to while it brines to keep the turkey from spoiling.
I suggest making the brine Tuesday evening or very first thing Wednesday morning, giving it plenty of time to cool to room temperature. Put the turkey into your cooler Wednesday afternoon or evening. Be sure to put ice in the cooler as well (that's the reason it's 2 1/2 gallons of water in the recipe, allows for about 2 quarts of ice which melts and adds to the water). Be sure to check the turkey to make sure all the ice hasn't melted. If it has, add more ice in zip-lock bags, so that the melted ice doesn't add additional water to the brine. I find it helpful to freeze large containers of water to make large ice blocks–they tend to last longer.
Cook the turkey normally and see if it isn't one of the best cooked turkeys you have ever had!