How to Make a Gromlet

When it comes to food, I eat more than a few gromlets. In fact, Tuesdays are starting to become the standard evening that I make gromlets for dinner. How does one make such a fine specimen of a mean? Funny you should ask:

GROMLETS
Unlike normal dishes, making gromlets has not only an ingredient and instructions list, but also a rules list. Well, just one rule actually.

The Rule
You cannot use a spatula or any other utensil/tool except to cut the gromlet in half

The Ingredients

• Frozen hash browns
• Some type of pre-cooked meat (chicken nuggets, ham, spam, corned beef, etc.)
• Eggs
• Cheese
• Sour Cream
• Salsa or Barbecue Sauce
• Tortillas

The Instructions

1. Add a table spoon or two of oil to a frying pan and put it to about med-high
2. Once hot, add your hashbrowns and meat till the bottom of the frying pan is full (the edges of the pan will give it it's round shape) and season with seasoned salt and pepper
3. Fry and toss a bit so they mix together and the meat is spread out evenly through the browns until the browns are, well, brown
4. Crack 2-3 eggs over it (4 if you've got a friggin' huge pan) breaking the yolks with the edge of the egg shells as you drop them onto the browns so egg gets into all the cracks, this will hold the gromlet together
5. Cook till once side of the eggs are done, then will your mad flap-jack flippin skills (sans spatula of course) flip the whole concoction over. It helps to jiggle the pan a bit so it's loosened from the teflon first
6. Once you flip it, throw some grated cheese on top. Wait about a minute, then turn off the stove but keep it on the burner
7. While that is still sorta cooking on the burner that is now off, put two tortillas out on two plates
8. Spread sour cream on one side and your salsa (or barbecue sauce, whichever you prefer) on the other
9. Use your spatula to cut the round gromlet right down the middle. Put one half on each tortilla. Fold the other half of the tortilla over and enjoy.

Blue Sky, Yellow Leaves, Green River, and a Red Canyon

Ever since Kim and I met, she has heard the tales of Red Canyon and how much I love it. Finally, a couple days off school for fall break gave us the chance to sneak away. We ate like champs, slept like logs, and enjoyed the trip thoroughly, despite taking an extra hour and a half to get there thanks to one stuck semi, one semi that caught fire ahead of us on the freeway, and two wrong turns from our crackshot driver. Seems it's been longer since he drove to Flaming Gorge than he thought.

Our menu/itinerary was as follows:

Thursday

• Wake up, finish some work and left 10:00am
• Lunch was sandwiches on the road
• Arrive, stop by the overlook, find a campsite
• Dinner, tin-foil dinners, biscuits, hot chocolate
  

Friday

• Wake up, have oatmeal, hot chocolate, and biscuits
• Hike the river starting at the dam, 8.3 miles round trip
• Lunch, sandwiches on a rock by the river
• Come back, nap, lounge read
• Dinner, beef stew, biscuits, baked apples, hot chocolate

Saturday

• Breakfast, corned beef hash, biscuits, hot chocolate
• Pack up, hike the canyon rim trail
  
• Lunch at La Beau's in Garden City on the way home
  

Here are the pictures from the official trip photographer. Kim.

One of many delays, a truck that burned to the ground as we watched

And there she is, Flaming Gorge. Our first view.

A sample of the aspens that we're 100% amazing on the mountain sides.

Kim's photographic skill never ceases to amaze.

Hangin' by the fire.

We had the river to ourselves for the first couple of hours.

One of the highlights, a bald eagle chillin' on a tree by the river.

Lunch on the Green. Ain't nothin' better.

Our campsite at Meadow Park, about 5 miles from Red Canyon.

Spending our last morning at the overlook. Lovely as ever.