Tuesday, August 18, 2009
Sunday With Grandpa Dru And Uncle Dru
Sunday August 9th we spent in Scottsdale with Grandpa Dru. My Dad and Dru Davis arrived back in AZ on Saturday the 8th. We had not seen them since May. So Sunday Matt and Dru Davis played golf. And Trevor and I spent the afternoon with my Dad. I made dinner for the boys and then we headed back down the hill.
Trevor, Matt and Uncle Dru
Wednesday, August 12, 2009
Hutch Mountain Coconino National Forest
Saturday August 8th, we headed up north to a quiet little place with a surprisingly in-your-face outdoor experience, the Hutch Mountain trail showcased amazing views of Northern Arizona's plateau country. This adventure consisted of two parts: the visit to the tower and the trail hike. The highlights of this 4 mile round trip hike were the historic fire tower and epic views.
Trevor is ready for a hike

The access gate bars vehicles from driving to the tower. No worries. We continued beyond the gate on foot.
We made a visit to the tower. Built in 1936, the 31-foot-tall tower hovers over a blanket of close-knit forests of fir, spruce and pine trees that melt into northern Arizona's volcanic highlands.
Monday, August 10, 2009
Cox Splash Playground
Wednesday, August 5, 2009
A Whole New World
Monday, August 3, 2009
Grilled Chicken
Saturday evening I made this grilled dish, with its fresh ingredients. The chicken was so moist. We all liked this marinade. Hope your family enjoys!
1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4-6 boneless skinless chicken breasts
In a large resealable plastic bag, combine the eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for 4 hours. I let mine marinate all day.
Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side.
1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4-6 boneless skinless chicken breasts
In a large resealable plastic bag, combine the eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for 4 hours. I let mine marinate all day.
Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side.
Shrimp Skewers
Friday evening we had these scrumptious kabobs with a little kick from cayenne, they will be a hit with your family. Hope you enjoy!
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder
20 uncooked jumbo shrimp, peeled and deveined
1 medium lemon, cut into wedges
In a large resealable plastic bag, combine the lemon juice, cayenne and garlic powder; add shrimp. Seal bag and turn to coat; let stand for 10 minutes. I let mine marinate all day.
On metal or soaked wooden skewers, alternately thread the shrimp and lemon wedges. Grill, covered, over medium heat for 8 minutes. Remove from skewers; squeeze lemon wedges over seafood.
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder
20 uncooked jumbo shrimp, peeled and deveined
1 medium lemon, cut into wedges
In a large resealable plastic bag, combine the lemon juice, cayenne and garlic powder; add shrimp. Seal bag and turn to coat; let stand for 10 minutes. I let mine marinate all day.
On metal or soaked wooden skewers, alternately thread the shrimp and lemon wedges. Grill, covered, over medium heat for 8 minutes. Remove from skewers; squeeze lemon wedges over seafood.
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