Monday, August 3, 2009

Badlands and Bean Dip

[scroll down if you're just interested in the bean dip!]

Bri & I spent yesterday driving around our lovely province. Our intent was to visit Drumheller and maybe hit the Royal Tyrrell Museum. After driving through green and yellow prairie landscapes for an hour and a half, we finally began to descend into the dusty and pale Badlands. The temperature was hovering around 30 C, with zero humidity, so I would liken it to being inside an oven. After trying and failing to find somewhere to eat in Drumheller, we decided to see if there was a cafe at the museum. As it turned out, a couple thousand other people (and their hyper, screaming broods) had a similar idea to us; the museum was crawling with sweaty families out for Heritage Day.

Defeated, we tromped off to find somewhere else to eat. We tried a giant pub (kinda like Kilkenny, but with a family restaurant attached) called O'Shea's, where we sat in a booth for 10 minutes without a waitress talking to us (or cleaning the remains of the previous occupants). We decided they did not deserve our money and walked across the parking lot to Boston Pizza, where we had a very underwhelming and overpriced m
eal of bad cheesey pizza bread and sad little yam fries. It was not good.

But things looked up once we headed to the little ghost town of Dorothy. We had a fab afternoon exploring and taking photos. My photo collection from the day is pretty limited, as I was feeling a bit ill all day from this cold and I was happy to be Brian's model instead.

After Dorothy we hit East Coulee/Rosedale, wher
e we crossed their famous suspension bridge and took a little hike up some hills (not sure if they have a fancy name or something like the hoodoos).

It was a really nice way to spend Brian's almost-birthday. Definitely worth renting a car for the day!

On to snacks!

Vegedible's New Favourite Black Bean Dip

  • 1 can black beans, rinsed
  • 1 tbsp sunflower oil
  • 2 tsp Frank's Red Hot Sauce Original
  • 2 tsp Rice Vinegar
  • 2 tsp lime juice
  • 3 cloves garlic, minced
  • 3 dashes smoke flavour
  • 1-1/2 tsp ground cumin
  1. Combine all ingredients in your food processor and whizz until all are combined and consistency is fairly smooth and thick. Eati right away with fresh veggies and pita chips or store in the fridge a couple hours to let flavours mature.
We had our dip right away with broccoli, carrots and ryvita crackers, as well as some pickles and Queen olives. Deeelightful!

Tonight's menu is homemade birthday pizza!

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