Tricks, Treats, and Trees, Part 2

By midweek in the mountains, the cool, drizzly, season of the witch weather broke, and the Safari’s aluminum panels happily creaked and groaned while expanding as comforting warm rays of glorious sunshine lit up the campsite and surroundings with vibrant colors.


Our spirits brightened as hawks soared high, while wispy clouds danced in the clear, blue sky.


Oak trees glowed in the golden rays of the late afternoon sun.


At sunset, Larry made Chile Rellenos en Salsa Verde con Arroz.  (Stuffed peppers in tomatillo sauce with rice.)  See his recipe below.


1. Sauté diced onions in a frying pan with previous night’s cooking drippings to deglaze the pan.

2. Add salsa verde (tomatillo sauce) and heat to simmer.

3. Slit a raw chile poblano (aka “chile pasilla” in a Latino market). Remove the stem.

4. Stuff the chile with shredded cooked chicken and shredded cheese. Repeat steps 3 & 4 for the remaining chiles.

5. Place the stuffed chiles in a circle on the simmering sauce. Cover and cook until the chiles are heated through and the cheese is melted.

6. Place leftover cooked rice in the center of the pan, sprinkle with ground cayenne pepper, cover, and steam until the rice is reheated.

7. Serve and garnish with chopped cilantro.


Gently flickering votive candles on the lobster sink countertop sent light rippling across the shiny, curved aluminum interior, providing relaxing ambiance as we listened to classical music, such as Mozart’s 3rd Movement Cadenza.  I swung the Nikon D-40 around on the tripod to capture more precious moments (on the lounge top ledge is seen Precious Moments – Larry’s retirement award, the boy holding a basketball in a wheelchair), as Griff , the griffin looked on.  (Larry is a retired pediatric Occupational Therapist.)


Now, on to Halloween… and the Greatest Show Unearthed!


  1. insightout says

    Your eager readership awaits part III.

    You guys sure get enamored with the Halloween ritual….I’m thankful if I can scam a few tootsie rolls from the grandchildren. I’ve got a recipe for S’melesses, melted Reese peanut butter cups on a bed of stale toasted English muffin, garnished with cilantro and chili powder, but I’ll keep it a secret.