Showing posts with label Green River. Show all posts
Showing posts with label Green River. Show all posts

Thursday, August 31, 2017

Beautiful Evening for a Farmers Market.


After a three year hiatus, the Monticello Farmers Market has come back to this small town.  Bayley Hedglin, Executive Director of the San Juan Chamber of Commerce, organized the event which took place in the rear parking area of the Monticello Welcome Center.   Featured vendors did not consist of only farmers, but craftspeople and food trucks; fruits, vegetables, canned goods, handmade jewelry, crafts and Green River melons.  From the hours of 5pm to 8pm, locals and curious visitors were able to stock up on “Buy Fresh, Buy Local”; and get a free cookbook from San Juan Health.









Los Tacho’s authentic Mexican held center stage, patrons waiting patiently in line for enchiladas, chile rellano, tacos, burritos and more.  Instead I hula’d down to Benyaki’s to take my taste buds on a Hawaiian vacation; Kalua pork (shredded, moist pork with a sweet, savory taste), fried noodles, white rice and a thick, rich teriyaki sauce.   So I went home with a passenger seat full of veggies for slicing and dicing; refreshing melon for dessert, after a delicious Hawaiian inspired dinner.  …and to boot, I was able to order a 25 pound box of tomatoes from one of the farmers (name of Morgan); it’s homemade sauce making time!





































The Farmers Market will occur twice more before the end of the fall season.  Go to the Facebook page (https://www.facebook.com/MonticelloFarmersVendorMarket/), Like and make sure to Follow to get notices on your Newsfeed.  Looking to become a vendor?  Contact Bayley at (435) 459-9700 for more information.   “Buy Fresh, Buy Local” is showing support for our local farmers, it just makes perfect sense! 

Mary Cokenour

Saturday, June 10, 2017

Essentially Ivy is Essentially Lovely.

Essentially Ivy

Blog: http://essentiallyivy.blogspot.com/

Facebook: https://www.facebook.com/essentiallyivy/

Email: essentiallyivy@gmail.com

Winter Moon, Christmas Orange, Chocolate Mint

The Essentially Ivy brand of handmade, homemade, artisanal soap is the brain child of Green River, Wyoming wife, mother and spectacular woman, Ivy Kropf.  The best way for me to introduce my readers to Ivy is via an interview we did through Facebook messaging; in other words, by her own words.

Who is Ivy Kropf and Why begin her business?

Ivy: "About me. Well, I've been married for almost 20 years to my best friend! We have 5 kids; 4 girls and the lone boy. I could talk about my kids for days, but I won't.  My son has Aspergers and this led me to search out more natural, less chemical ways of life in hopes that it would help.  I started with essential oils, which led me to make my own lip balm and body butter.  I dabbled in homemade shampoo, toothpaste, house cleaners, etc. so it was a fairly easy jump to soap.  I've actually always wanted to make soap, just so when the world comes to an end, I'd at least be clean!  I researched soap making for about a year before I actually made my first batch.  It was as thrilling as the first time my homemade yogurt set up!  It kind of felt like a miracle.  I also like to make desserts involving chocolate, bake bread, and eat good pizza!  In my "spare" time, I teach at a private Christian academy, teach voice lessons, scrapbook, and do custom sewing.  I also belong to the largest charitable women's organization in the world, called the Relief Society.  I'm a councilor in the presidency of our local chapter, which means I help plan and organize a monthly meeting aimed at helping women strengthen their homes, families, and personal lives through provident living and following the Lord Jesus Christ."

Note:  As a pizza lover myself, I appreciate that Ivy likes to eat good pizza!


How and Where does Ivy get her inspiration for soap combinations?

Ivy: "Food, mostly.  I once gave my son a bar of soap for his face, and he took a bite out of it before he realized it wasn't fudge!  I make soap that I like, and hope that other people like it too. Sometimes I'll get a request; sometimes I'll borrow an idea from another soaper and put my spin on it.  I'm always trying new techniques, always pushing myself to learn and improve. Even if a batch of soap doesn't turn out how I imagined, I don't count it as a fail, because I learn from that too. I love soap making because it's part science experiment, part craft. '

A perfect example of of "fail but learn" is the Winter Moon soap Ivy made for me.  

Ivy: "Winter Moon was supposed to be purple mint, but the purple turned grey!  It was so successful that I made a second batch like it on purpose!  Like I said, no real failure; just an education in marketing skills."

I like the color of the greenish-grey personally as it reminds me of the wonderful sage we have growing in the desert areas of Utah.

What makes your soap better than average store bought products?

Ivy: " Most grocery store soaps have the moisturizing agents stripped out to be sold separately; they also use detergents for sudsing.  As a result, they're a lot harsher on your skin.  Homemade soaps are customizable.  I've made soap formulated to help with eczema, acne, dry skin, etc.; adding herbs and essential oils can add many health benefits.  I've never found a lemon yarrow soap in the grocery store! Homemade soaps can have whatever fun colors, scents, swirls, embeds, herbs, you want!

Down to basics, What ingredients do you find work best?

Ivy: "Soapers are a pretty friendly group, and with few exceptions, are eager and willing to share recipes with each other, much like home cooks and bakers.  Basically you need two things to make soap: Fat and Lye.  Types of fats have different saponification values, and provide different benefits; the holy trifecta of oils are: Coconut - bar hardness, Olive - lather and Palm - moisturizing.

However, I avoid palm as it's not super environmentally sustainable, but if I have a vegan customer, I'll use it.  I usually substitute with lard or shortening.  Depending on what I want my soap to do; I'll add oils like jojoba, hemp, grape seed, castor, sweet almond, safflower.  Basically just about any fat or oil you can think of can be turned into soap!  I've also dabbled a bit making my own herbal infused oils. Which makes me feel part hipster part pioneer!"

I tried a homemade soap that used soy in it; it didn't lather up as fast as yours did, and it left a brown stain on my skin.  So, I had to use my regular soap, Dove, to wash it off.  Have you used soy in your soap making, and if yes, what results did you get?

Ivy: "It was probably soy milk. Milk is tricky, because when you mix it with lye, the temperatures get up to 180F, which burns your milk if you don't do it right. You probably had scorched milk in your soap."

~~~~~~~~~~~~~~~~~~~~~~~

Homemade soaps aren't just pretty and pleasantly scented; they're not just for putting inside a dish for decor.  Homemade soaps can be better for your skin; and soothing to your state of mind, well while you're in the shower or bath at least.

For more photos and details of Essentially Ivy soaps, go to her blog (http://essentiallyivy.blogspot.com/), message at Facebook (https://www.facebook.com/essentiallyivy/), or email Ivy with questions, or to order.

By the way Ivy, consider beginning a homemade chocolate making business, including fudge; I'll expect a gift box for my birthday!

Mary Cokenour






Sunday, July 31, 2016

Ray's Tavern Since 1943..

Ray's Tavern

25 South Broadway
Green River, Utah, 84525

Phone: (435) 564-3511

Website: http://www.raystavern.com/

Hours of Operation: Monday thru Sunday, 11am to 9pm



Patio Seating
 




We were told by friends, Joseph Venus and Dwane Cude (Utah Artists), about Ray's Tavern; let me correct that, they raved about Ray's Tavern.  Looking at it from the outside, it looks like any other bar establishment; inside is pretty much the same look.  The huge difference is everyone is there having a great time; from locals to tourists, family, friends, couples and solos.  The owners and staff of Ray's Tavern pride themselves on their service; fresh cooked, high quality foods; welcoming atmosphere...they have achieved restaurant nirvana.


Walking in, we were immediately greeted and told to sit anywhere we wanted.  We did the Southwest thing and "bellied up to the bar"; my hubby ordering a Polygamy Porter and fresh brewed coffee for myself.  The staff is very, very friendly; answering our questions easily and offering up tips on the food.  Now while we had heard the burgers were the best, we weren't in a burger mood; hey, it happens!  However, a lovely couple sitting in one of the booths had just received their burger and fries orders, and let me take a photo.  They were from Moab, but didn't think twice about taking a one-hour drive up to Ray's Tavern when in a burger mood.  They said they had been coming here for years, and no place could outdo them; and we quickly found out why.

My hubby ordered the Double Pork Chops; nice char on the bone-in chops, thick cut, juicy with an order of handcut fries.  The fries are cut fresh every morning, and it's not unusual to have to do a second batch of cutting between the lunch and dinner hours.
Carlos - Look at that Smile!!!

I ordered the New York Strip Steak, medium-rare, and I got it exactly the way I like it...medium-rare.  Again, that nice char on a perfectly cooked, juicy, meaty steak; along with those handcut fries, it was dinner heaven.







Before our orders we dived into the dinner salad; a large portion of chopped lettuce covered with sliced olives, red bell peppers, pickled beet and croutons.  While my hubby had ranch dressing, I went for the honey mustard; made in-house and so plate licking good!

The portions are not chintzy, so we took some food home; and had no room left for that fresh apple pie (ala mode is an option); maybe next time.  Oh yes, there will be a next time, and we want to be in a burger mood.

Mary Cokenour