Clearly, I'm not too good at blogging yet. I guess in order to have a successful and fun blog I will have to post on a regular basis. So here I am on the eve of my next big trip playing catch up. Last time I posted on July 10 we were in Cedar City, UT on one of the early legs of our three-week motorhome adventure. Since then we have been in seven states, nine RV parks and a couple of random fields, seen a bunch of old friends and made lots of new ones along the way.
We were lucky enough to visit five national parks en route. I already posted a couple pictures of Zion and below are some pics of Bryce, Yellowstone, Glacier and Redwoods. Each one of those parks was stunning and breathtaking. Hiking in Bryce, seeing a herd of buffalo up close and personal in Yellowstone, the going-to-the-sun road in Glacier and the unimaginable size and beauty of the redwoods were truly highlights of our trip.
One of the goals of this trip was for me, personally, to go to Idaho and Montana. Those were states 48 and 49 for me to visit and they did not disappoint. I highly recommend traveling the United States. There are so many beautiful places in this country to see and experience. Alaska next year is truly "The Last Frontier" for me - but NOT in the motorhome.
I promise to post more about the nachos we had along the way complete with pictures and reviews (not all so good....) but tonight I am sticking close to home with a review of some of my favorite restaurant nachos right in my backyard. Cactus Jack's nachos in Palm Desert, never fall short. It is a huge portion (because what's so great about nachos if you can't share them?) The chips are covered with cheese sauce (but not so much that they make the bottom chips soggy,) melted, grated cheese, seasoned meat, black olives and sour cream. They also come with small dishes of salsa, pico de gallo, guacamole and jalapeños. There are enough toppings to make it through the whole plate - no naked chips at the bottom. In my book, that's one of the keys to great nachos. The nachos look appealing, are full of flavor from all the great ingredients and reasonably priced. Two suggestions to make these nachos even better: 1) make the small dishes of condiment toppings a little bigger; it's hard to fit the chips in those tiny bowls and 2) don't use pre-made guacamole; fresh is best!