How to Take a Memorable Photograph.

Now you might be thinking that this will be a lesson on taking photographs using some type of electronic device (camera, phone, tablet, etc), but you would be very mistaken.  This is a lesson in using your mind and your senses to create a memorable moment in time; hopefully ever in your memory.

San Juan County is full of Indian ruin sites, rock art sites, huge rock formations and, most of all, spectacular views; taking photographs is a given.  Sometimes though, you have to put the device down, and take a photograph in a whole new way…with your mind.  Take, for example, an experience I had on County Route 291 which overlooks Cottonwood Canyon.  Standing on a cliff edge, taking photographs with my camera when I suddenly heard two ravens calling to each other.  I put the camera down, turned to see where they were, and suddenly they took flight.  Flying overhead, the flap-flap-flap of their beating wings could be heard loudly; a slight wisp of air touched my face…could this have been from those massive wings!?!  Now this is where the amazement comes in….the flapping of their wings was the only sound in the entire canyon area to be heard.  I didn’t move; I didn’t want to make a sound myself; I didn’t lift my camera up for a photograph; the sound of the clicking shutter would have destroyed the magic of the moment.

Off the pair flew, deep into the canyon area; and just with my senses of sight, sound and touch, this moment will be in my memory forever more.  A photograph would not give me this incredible memory; it would not allow me to experience the sound and feel of the ravens’ wings, nor the sight as they flew through the canyon area below.

There comes a time when the rushing around to take photos, to make noise has to be put aside….enjoy, simply stand still and enjoy the moment of where you are.

~ Mary Cokenour ~

Make Monticello Utah Your Home Base for Adventuring!

 

Monticello, Utah is centralized in the Four Corners region of the Southwest. From our location, you can access National, State and Navajo Tribal Parks with ease; day trips to the states of Arizona, Colorado and New Mexico are a breeze.

After a day of adventuring, come home to a peaceful town overlooked by the majestic Abajo Mountains. The stars shine brightly in the night sky; reach out and you can almost touch the moon.

Come to Monticello, Utah; we have your adventure and your serenity.

~ Mary Cokenour ~

Good Eats at Last Cultural-Artisan Expo of 2014 Season

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 into skillet; or put one quart canola oil into deep fryer; temp must reach 375 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.

That 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 browned, hard 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.

Anita happily instructs local, Kim Young, on making fry breadl

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!

…and now for the really good part; we get to eat it!!!

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 ~