Blue Coffee Pot is for Settlers.

Blue Coffee Pot Restaurant 

US Highways 160 and 163
Kayenta, Arizona, 86033

Phone: (928) 697-3396







When I say this restaurant is for settlers, it's basically because the choices for dining, in Kayenta, are few.  The structure of Blue Coffee Pot resembles the female style Navajo Hogan; the interior is bright with rustic decor upon shelves (love the antique hutch in the entry way with the coffee pots).

Be warned, this restaurant only takes cash.

We went here after having a quick tour through Navajo National Monument, didn't want fast food, and wanted to try someplace different.  After being seated, we noticed other diners, but they were very quiet, looking down at their food and eating.  The atmosphere inside, though bright lighting, seemed a bit depressing.  Our party of three were very talkative about our day out, so we were making the most noise.  Upon leaving, we were laughing, held a door open for a Navajo woman, said a cheerful hello to her, and she seemed shocked at our behavior.
The menu is a combination of American, Mexican and Navajo cuisines; alcohol is not served on tribal land, but the fresh brewed coffee is a good choice with a meal.

After ordering, two of us got a trip to the very small salad bar; lettuce, tomatoes and dressings mostly; however I highly recommend the honey mustard dressing.











Our ordered meals came quickly.  First there was the Country Fried Steak with corn, mashed potatoes and loads of brown gravy.  The bread coating on the steak was overdone and tasted like oil used many, many times; mashed potatoes were instant, corn from a can.  I understand food products are trucked into this area, not much farming in desert, but spruce it up!






The Hot Turkey Sandwich was basically a mess of packaged cold cut turkey slices, bread, mashed potatoes and the same brown gravy served with the Country Fried Steak.












The Steak and Shrimp Kabobs were a little better; the steak was tender and juicy; the shrimp was double coated in breading and fried in the same old oil as the Country Fried Steak.   The baked potato was good, but again the corn was from a can; at least there was none of that brown gravy to ruin the kabobs.






We have eaten in Navajo run restaurants before, and it depends on the attitude of the owners and staff; some have great food, and others are just settling.  We wonder though, if we had ordered Navajo cuisine, would it have been prepared much better than the American platters?

Mary Cokenour

Native Beauty of Cedar Mesa Pottery.

Cedar Mesa Pottery

333 South Main (Route 191)

Blanding, Utah, 84511

Phone: (435) 678-2241

            (800) 235-7687

Website: http://www.cmpottery.com/

Hours of Operation:  Monday thru Friday; 8am to 5pm

 



Joe B. Lyman, Owner

 

Warning!  When entering Cedar Mesa Pottery, via the gift shop, be prepared for a visual assault of the most beautiful Native American pottery collections.  Alright, now that you have been fully warned, let’s take the tour.  Cedar Mesa Pottery is located in Blanding, Utah with its beginning around 1981; owned and operated by local, Joe Lyman.  The work of his crafts people enable the factory to present to the world both Navajo and Ute artistry.  The glass and wooden display cases hold unique pieces signed by each artist; collective pieces so skillfully done that your fingers itch to touch.  Distinctive grey and black pieces containing true horse hair (a personal favorite); ceramics that resemble authentic etched wood; mesmerizing colors; striking designs based on themes.

 

 

 

 

 

The tour of the factory first brings you to the “closeouts and seconds” section; lovely pieces that simply did not make the cut through quality control.  Packing and Shipping comes next; aisles of plastic wrapped pottery ready to be picked, packaged and shipped to shops, trading posts, residential homes; even San Juan County’s own Welcome Centers carry Cedar Mesa Pottery.  All pieces are available at wholesale and retail pricing; opening an account is quick and easy.

Packing

 

Follow the Footprints.

Casting.

All visitors to the factory are encouraged to take a map and descriptive guide which explains the various processes of pottery making.  Cedar Mesa uses a perfected mixture of clays from New York, California, Tennessee and Texas which is called “slip”.  The slip is poured into various molds until the correct thickness is reached; the balance is poured out and recycled.  The Kilns come next; pieces are fired within gas kilns at 2000 degrees Fahrenheit, for three to five hours.  Sealing is a cooling off period of several hours to ensure the pieces do not crack or warp.  After a twenty-four hour waiting period, the pieces have any excess clay removed carefully with sponges; the pieces are now ready to meet their individual artists.

 

 

 

 

Kilns and Sealing

 

 

 

 

 

 

 

 

 

 

 

Cleaning.

Watching the artisans is fascinating; how each one can paint and/or etch each piece quickly, yet so skillfully.  Animal figures emerge: deer, elk, moose, bear, eagle, buffalo, raven and wolf (again, a personal favorite).  Themes vary from natural settings (forest, desert) to monumental locations (Monument Valley, Mount Rushmore, Devil’s Tower); petroglyphic designs; and the famous “End of the Trail” featuring the lone brave on his horse.

 

By the end of the tour, you will very likely have a shopping list in your mind.  Back inside the gift shop, there will be so much more to tempt you; candles, dream catchers, Kachina dolls; and the t-shirt collector has not been forgotten either.   Definitely, if visiting San Juan County, stop into Blanding, visit Cedar Mesa Pottery, and take the factory tour; you will be amazed!

 

Mary Cokenour

 

 

Navajo Fry Bread Demonstration.

Recently, at the Monticello Welcome Center, a demonstration was given on the making of traditional Navajo Fry Bread. I wrote up the event for their blog and now want to share it on my own.  For the recipe I originally posted on this blog, click HERE.

One food item we always encourage visitors to try out is Navajo Fry Bread; a traditional bread made simply of salt, baking powder, water and flour; then fried on both sides to a golden deliciousness. On Friday, November 7, 2014, local Navajo Weaver and Jewelry Maker, Anita Hathale, introduced locals and visitors to the art of making Fry Bread. Using an electric skillet and a deep fryer, Anita was able to show us the dos and don’ts of preparation.

Melt shortening in skillet; or put one quart canola oil into deep fryer; temp must reach 375 degrees minimum.

Add salt and baking powder to flour.

Mix together dry ingredients.



Add warm water little by little; mix as you add.

The dough will form into a large, soft ball.

From the large ball of dough, portion out 1/2 cup smaller balls of dough.

Begin to stretch the dough using knuckles on hands.

Flatten and continue to stretch the dough using a flip-flop motion between the hands.

The 1/2 cup ball of dough becomes a 10 inch flat, round.

Yep, looks right and ready to be fried.

Now Anita shows us what happens when the melted shortening in the electric skillet could not reach that minimum 375 degrees.

Carefully place flattened dough into skillet.

Even though the oil is bubbling around the dough, it is not hot enough for frying, so the dough only absorbs the oil and does not puff up.

The result...a hard, browned Frisbee.

Monticello local, Kim Young, came in specifically to learn about this traditional Navajo food item; Anita was not one to disappoint and happily educated us all on this art.

 

The correct way; flattened dough goes into a 375 degree hot oil for frying.

Immediately large bubbles form in the oil, while the dough begins to puff and brown.

One side browned, a quick flip to brown the other side.

Hot fry bread...oh, so yummy!



Anita loves making fry bread!



Navajo Fry Bread



Navajo Taco

Even Monticello Welcome Center Manager, Dorothy, couldn’t resist Anita’s fry bread.

Anita’s husband, Rick Jim, waits impatiently for his lunch. Sorry Rick, but we want the good stuff too!

 

Again, when you’re traveling through the southeastern end of Utah, tasting Navajo Fry Bread is a must if you want to have the full Southwest experience!  Thank you Anita for putting this wonderful demonstration on for us; providing us with delicious eats, and see you next year for the 2015 season!

~ Mary Cokenour ~