Five of us wild and crazy seniors of the WRSC Friday Walkers drove down to Buffalo Thunder Resort and Casino this morning. We had planned to hike the now abandoned Butterfly Nine (which, per the resort's website, is supposed to be refurbished by 2012). However, when we stopped in the golf pro shop, the manager told us no one was golfing today and we were free to walk the entirety of the Towa Golf Club's paved paths. Our only instructions were stay off the grass because we'd kill if we stepped on it. It's dry and brown now but, with irrigation, will revive when the weather is warmer. With a map of the courses, off we set, heading first to Boulder Nine with a golf hole on an island.
It was a beautifully clear day with views to the west of the Jemez Mountains and to the east of the Sangre de Cristos. The courses, counting Butterfly, there are 4-9 hole courses, are set in the badlands of Pojoaque Pueblo so it's no ordinary golf course. The rock formations and boulders of the badlands are quite entrancing to gaze upon. About 11:40 am, the rest of the group turned back toward the clubhouse but I continued on. As it was, they walked nearly 5 miles and I walked closer to 6.
Afterward, we all drove to Cities of Gold Casino to eat at their Golden Buffet. We all used our Lightning Rewards player's club cards to get the meal for nearly half price. We were all definitely in accord on that one! Their buffet is not as good as Buffalo Thunder's. There is less variety for a pesco-vegan like me and we were too close to the smoke smell of the casino. At Buffalo Thunder, the casino is on a different level than the buffet.
Recipe: Rhubarb-Cranberry-Orange Compote - 1 bag frozen rhubarb, 1 bag frozen cranberries, 1 large container frozen orange juice concentrate, 1/2 cup old fashioned (slow cooking) rolled oats, sweet spices (your choice); put all frozen items in large pot, cover and heat on high until thawing occurs (keep checking and stirring so it doesn't foam over); then, turn heat to simmer and cook for 15 minutes or so; add sweet spices and 1/2 cup oats; let cook covered 5 to 10 minutes more on low heat, checking and stirring; turn heat off and keep covered to further soften oats. Oh, so delicious! If you don't like it tart, add more sweetener, your choice. I love it tart! It's delicious with some chopped walnuts sprinkled on top.
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