Alamosa Colorado

September 2018

While resting up in Blanca for a month, I visited www.volunteer.gov and put in my application to volunteer. And it looks like I will be going to White Sands in November but first I need to be fingerprinted, and that happens once a week in Alamosa. I arrived early and parked right in front of the police department when I got done I asked about parking and was told to leave it where it was. And that is how it is, friendly and accommodating and a great little town to take a walk.

Below is the artwork on the side of the building that houses the Museum.

 

Which sadly was closed the day I was in town.

You can enjoy art on every corner.

Downtown has shops and eats and a great thrift store.

And heading west out of town is all the big box and grocery stores you could ever want.

There are plenty of camping options in the area.

Great Sand Dunes

September 2018

I love the San Luis Valley of Colorado and the ride to The Great Sand Dunes National Park from Blanca is below Mt Blanca and as you approach the Park you begin to see the Dunes off in the distance.

I did not stay at the Pinon Flats campground but I did check it out and the views are stupendous.

The visitor center has a film and exhibits and a great deck.

You can walk among the dunes and at certain times of the year there is water from Medano Creek to wade in.

Definitely worth it if you are anywhere near.

Blanca Co part two

This charming town has a grocery/liquor store, homemade fudge, Ice cream parlor, Lou’s Restaurant with great food that serves beer, wine and liquor.

My first trip to the store

I was pleasantly surprised by the selection of Pierogi and pickled vegetables.

This is my favorite way to have Pierogi.

Pierogi for one.

I have a 6″ enamel coated cast iron frying pan that is perfect of this kind of meal.

1/2 medium onion, sliced.

1 tbsp Butter

4 frozen Pierogi

1/4 water or broth

1/2 cup of frozen peas

Sour Cream and/or grated cheese to taste.

Saute the onion in the butter till it just begins to soften place the pierogi on the onion and add 1/4 water or broth. Cover and simmer on low for 5 mins. Add the peas and cover and simmer for another five to seven mins until the pierogi are tender.

I like a little grated cheddar and a dollop of sour cream. If you are using a pierogi with  a thick dough just adjust your first cooking time.

This method works well with frozen Chinese Dumplings. Just a little water and a low flame and a lid.

I have learned over the last 35 years of RVing how easy it is to prepare my favorite recipes with less water and less pans. At some point in the future I will publish a list of my essential cooking tools and pans.

Another highlight of Blanca is it’s Art Gallery.  Forest Tango Art Works owned by Joyce and Terry Henrie  go take a look at their amazing work.

http://www.foresttango.com

Joyce has many talents but her fiber art is where my heart is and she put me on to Sprang finger-weaving. Now I have another outlet for my mass amounts of yarn.

I have one more picture to share, this is what I found on one of my wanderings around town.

A fence of snow Skis.