Good Day Sunshine

“Good day sunshine.
I need to laugh, and when the sun is out.
I’ve got something I can laugh about.
I feel good, in a special way.
I’m in love and it’s a sunny day.”
(Good Day Sunshine – The Beatles)
It’s June, the sun is shining, and a cool breeze drifts down from the mountains.
Soon the summer solstice will arrive – the longest day of the year – and the official start of the season.
My prediction for June is, “Welcome to the sixth level of Jumanji.” Father Time is certainly giving everyone an interesting 2020, and personally I’m wondering if Godzilla will be making an appearance in July.
Happily, Roy and I have once again been adventuring.
Our latest was following trails off of Lisbon Valley Road close to the town of La Sal, discovering longabandoned mining facilities.
Packing a picnic lunch of tuna salad sandwiches, Amish macaroni salad, and a sun-shiny dessert, we found a lovely spot on a ridge overlooking the valley.
It was absolutely quiet with the occasional call of a bird or the whooshing sound of its flapping wings. Yes, that is how quiet it can be and it’s a wonderful lack of sound.
Taking over 200 photographs, I, of course, have a new goal to research the mining industry of La Sal. From what I have already read, there were over 19,000 mining claims!
The remains of the mining facilities, we found, have stories to tell and I intend on sharing them on my travel blog... well, depending on how I do on this new level of Jumanji.
Now to that sun-shiny dessert I mentioned: Creamy Lemon Bars. This recipe is a takeoff on traditional lemon bars, but with a crispy crust and thicker filling.
Besides using lemon juice, I played (did you think I wouldn’t?) and used a combination of orange and vanilla to create Creamsicle bars.
Sugar was played with as well as the crust has added sugar, and it was just too sweet for our tastes.
Using graham crackers which are already sweet, the additional sugar, in our opinion, was unnecessary.
Try this recipe yourself and see what your taste buds think about it. The squares cut easily and can be packed up nicely to take on a picnic or just as a snack when riding through the countryside.
Creamy Lemon Squares
(Easy Recipes Blog:
For the Crust
4 tablespoons butter, melted and cooled, plus more for pan
1-1/2 cup graham cracker crumbs
1/4 cup sugar
For the Filling
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)
Preheat oven to 350F / 180C degrees.
Brush a square baking dish with melted butter.
Crush graham crackers
Then add in sugar and butter and blend to mix.
Press mixture into bottom of prepared pan.
Bake until lightly browned, 8 to 12 minutes.
Cool crust, 30 minutes.
To Make the Filling
• In a large bowl, whisk together egg yolks and condensed milk.
• Add lemon juice; whisk until smooth.
• Pour filling into cooled crust; carefully spread to edges.
• Bake until set, about 15 minutes.
• Cool in pan on rack.
• Chill at least 1 hour before serving.
Serve with whipped cream.
Makes 16 squares.
Juice Options: Substitute orange, lime or pineapple; also use fresh juice or concentrated. Combinations like lemon-lime, use ¼ cup of each juice to create ½ cup combo.
For orange, add 1 Tbsp. pure vanilla extract to create old fashioned Creamsicle flavor.
Never use premixed juice from a carton or bottle, it contains water and will ruin the filling.
Garnishes: Powdered sugar and/or add fresh fruit.

San Juan Record

49 South Main St
PO Box 879
Monticello, UT 84535

Phone: 435.587.2277
Fax: 435.587.3377
Open 8 a.m. to 5 p.m. Monday through Friday