Thursday, May 19, 2011
Yesterday was the two year anniversary of moving to Monticello, Utah; an uneventful day except it did rain, just as it did that day in 2009. Since moving here we have seen in the local paper, The San Juan Record, that the town's coffers are in dire straits; and no one seems to know what to do. Personally, I think the town is in between a rock and a hard place (no pun intended due to the geographic area); the old timers don't want any changes in the town; they're happy staying in the 1800's when the town was first founded. However, younger folks don't want the town to die and become another Thompson Springs or Cisco; and by the number of empty store fronts along Main and Center streets, it's not inconceivable.
So, how about a compromise? First off, develop the area to bring back tourism and get the town's tourism rating back with the state; the golf course just doesn't cut the mustard. Let people (that's right, let those outsiders in)develop new stores here and shop in them...boycotting is simply plain immaturity. Most active stores are owned, and it looks like someone bought a giant canister of paint and poured it over the town...the same drab color everywhere. Put some color in the town besides the pots of flowers out during the summertime.
Come on folks, we live in the Southwest...use that fact to the town's benefit, and give tourists a desire to come to Monticello. We have talented people living here, and a wild west show is what many a tourist is looking for. Nope, don't want the town to become another Moab; it overgrew too fast, but bring Monticello into the 21st century. That fact is not going away just because you play the three monkey game (see no evil, hear no evil, speak no evil) because the winner in that game is the fourth monkey...have no fun!
Well that's my venting for today, and I sure do feel great getting it off my chest. Now to the topic of food; by making a minor change in a recipe, it has the possibility of becoming something even tastier than before. Take, for example, my recipe for Creamy Macaroni and Cheese which I posted on March 20, 2011. Instead of using the Monterey Jack and mild cheddar, I substituted a cup of shredded Swiss cheese; it came out creamier than before and was an excellent catalyst between the bite of the sharp Cheddar and the tanginess of the Goat cheese. So, a little change reaped a huge benefit.