Luckily here in Southern Utah we get to enjoy summer a little longer than everyone else. That means more time to fit summer recipes and BBQs. I personally feel that ribs are a quintessential part of summer and should definitely make an appearance at your next party.
Calling all nature lovers, history buffs and Utah locals! The Silver Reef Museum will be holding an exclusive guest lecture by James M. Aton, an English professor at Southern Utah University, on Saturday, June 22 at 10 a.m.
The Tuacahn Saturday Market is one more way to experience the magic of Tuacahn. Come enjoy its wonderful surroundings at the outdoor market in a beautiful red rock canyon featuring local artwork, crafts, food and free entertainment. You'll find something new and different every Saturday morning at The Tuacahn Saturday Market.
Join us on the 4th weekend of every month to experience life in a real 1870s silver-mining ghost town. The Old West will come alive as you learn about the era from guides dressed in the clothing of the period. This month's Old West celebration will take place on Saturday, May 25.
Come out and celebrate Armed Forces Day at the Western Sky Aviation Warbird Museum’s 7th annual Wings & Wheels event. There will be vintage aircraft, classic cars & hotrods, food, warbird rides, flybys, vendors, WWII art demonstrations and more. Sit in the cockpit of a vintage Korean War fighter jet!
Hands down, these are the best pork chops ever. Not only is this recipe savory, delicious, and elegant, it is ridiculously easy to make. A lot of people claim that pork chops are boring because of their dry texture and bland flavor, but I assume these individuals are not properly cooking them. The trick here is to use a thick pork chop, a piping hot cast iron skillet, and not over cooking the chops (yummy ingredients don’t hurt either).
This week we have a simple yet impressive salad recipe. Everyone enjoys a nice salad, but lets be honest; sometimes salad can get a little old. If the wimpy greens and gloopy ranch dressing just isn’t cutting it, we’ve got you covered. With peach season around the corner, I can’t think of a better way to eat the juicy stone fruits than in a fresh salad.