Utah Day 3 – Mother’s Day & Sunset Hike

Knowing that Jess needed to work for a bit and the fact it was Mother’s Day, I told her to do what she needed and I would take care of the cooking. Since we had bought bell peppers, salmon, eggs, chicken drummies and potatoes, I had plans of prepping all. The eggs were hard boiled for snacking on and the peppers were sliced and diced for later use. Jess asked me to make something with the gluten-free pancake mix she had brought. Challenge accepted!

For the pancake mix, I made rosemary Parmesan loaf and an apple cinnamon loaf. The potatoes I made a few different options. Roasted garlic smashed potatoes, garlic rosemary mashed potatoes and some boiled for whatever we might need them for. I was going to make the salmon for our dinner so I prepped it with lemon, salt, pepper, garlic and fresh rosemary. The rosemary came from our hosts’ garden so it was super fresh.

I didn’t get pictures (or even good pictures) of all the food I made but here is a few.

When Jess got to a stopping point, she took our laundry to the laundromat while I finished cooking. When she gave me the 25 minute mark, I started making our lunch which was a burrito bowl. I sauteed green peppers, onions, and roasted carrots. I had picked the chicken from the drummies and cooked the steak. She had already had rice cooked so I pulled that out. When we got back, I heated up what needed to be heated and we ate our bowls. Which ended up being about 3 pm so it was a pretty late lunch.

After we ate and let our food settle, we headed off to our sunset hike. Jess had found that a bunch of locals mentioned the La Verkin Overlook Trail was a great sun rise/set trail. They did say that it isn’t a great day hike since it is short and the view is more from the top vs on the way up. The first half mile was a 600 elevation gain and the rest was flat and pretty easy. The locals were right, it was a spectacular view.