Royal Palms

We have been spending a fair amount of time in Arizona this year.  Our hands down favorite place to
stay is the Royal Palms in Scottsdale.

It was nice to escape winter for a bit.  All the flowers were blooming and the temps were pleasant.
We hope to go back at the end of this month when the orange trees are blooming.  When our kids were growing up, we would make a trip to Phoenix every Spring Break.  My husband is a baseball fan, and some of the baseball teams are in Phoenix for Spring Training.  I'm pretty content to lounge by the pool.  There is nothing quite like a city that smells of orange blossom.

We have stayed in many different resorts in the Phoenix area, but the Royal Palms is always the one we love the most.  I love the architecture and the way the paths meander from one outdoor room to another.    The spa is also quite nice.

 Unfortunately, while we were away this winter, there was a deep freeze at our Texas house.  I follow the Austin, Texas garden blog - Rock Rose - so I wasn't surprised to come back and find the garden looking rather dreadful.   My orange tree survived, as did the Fig Vine, but the Sago and Fan Palms look half dead.  Hope they can rebound.   As I type this, a deer is just outside my window.  So many things I have planted have become expensive deer food.  I can't bear to keep them out though.  What a treat to see them come up from the lake to graze on my lawn, and everything else:-)  Part of the joy of living in the countryside.

Photos By: Ryannan Bryer de Hickman
Sotto Il Monte

BIRTHDAY GIRL

                           Thirty-four years ago, this sweet beautiful little girl was born to me.                                                                              
               
                                     She has brought so much joy and happiness to my life.

                                                           Born in Boulder, Colorado
                         

                                                Raised in Santa Fe, New Mexico

                             

                                                        We survived the teenage years!!!

                                                       High School Graduation

                                           Desert Academy - Santa Fe, New Mexico
                                                     

College Days - Hawaii Pacific University - with roommate Lindsay.  That was a tough start.  We flew
to Hawaii at the end of August 2001.  I went to all the parent orientations, set her up in her dorm room, enjoyed the sand and sun and then flew back to Santa Fe.  Eight days later, 9/11 happened.  I had a panicked child on an island in the middle of the Pacific and no way to get to her or get her off the island.  As you may remember, all flights were canceled for days after that tragedy.  We made it through, along with countless other parents and kids. She would end up graduating from Hawaii Pacific University and staying in Hawaii for nearly ten years - with many visits from Mom & Papa.

                  She met her husband Jason in Hawaii.  A musician and IT whiz  - we love him!

                            Together - they gave us the ultimate gift - our grandson.

                                                           The Payoff!!

So Happy Birthday my sweet, loving daughter!!!   Today she is spending her birthday helping to host a baby shower for a friend.

Rosca de Reyes

 Rosca de Reyes or King's Cake is traditionally baked on January 6th to celebrate the Christ Child and the arrival of the Three Wiseman, bearing gifts of gold and Frankincense and Myrrh.  A ceramic baby Jesus is baked inside the cake and whoever gets the figurine in their slice of cake is obligated to throw next years party.

 This recipe is from the cookbook Frida's Fiestas by Diego Rivera's daughter, Guadalupe Rivera, and is usually served with Mexican hot chocolate.

Rosca de Reyes
From "Frida's Fiestas"
Recipes and Reminiscences of life with Frida Kahlo
By: Guadalupe Rivera and Marie-Pierre Colle 1994


3 1/2 Cups flour
1 envelope active dry yeast, dissolved in 5 tablespoons warm milk
3/4 Cup sugar
7 eggs
4 1/2 ounces butter, softened
1/4 cup warm milk
Salt
2 teaspoons ground cinnamon
1/4 teaspoon anise seeds
3/4 cup raisins
1 teaspoon vanilla extract
1 small porcelain doll
3 ounces dried figs, cut in strips
1/2 cup candied cherries (I left these off)
1/2 cup candied orange, cut in strips
1/2 cup candied lemon, cut in strips
1 beaten egg
Sugar

Mound the flour on the counter or in a bowl and make a well in the center.  Fill the will with the softened yeast, sugar, eggs, butter, milk, and a pinch of salt, the cinnamon, anise, reasons and vanilla. Mix into a dough and knead for about 20 minutes until the dough pulls away from the center.  Shape the dough into a ball.  Brush it with softened butter, and place in a greased bowl.  Cover with a cloth and let rise in a warm place for 2 1/2 - 3 hours, until doubled in bulk.

Place the dough on a floured surface, knead lightly, and shape into a ring.  Poke the doll into the dough and arrange the ring on a buttered baking sheet.  Decorate the ring with candied fruit and let it rise again for 1 1/2 hours, until doubled in bulk.  Brush with beaten egg, sprinkle with sugar, and bake in a preheated 275 degree oven for 40 minutes, or until done.  You know the rosca is done when the bottom sounds hollow when tapped.


Photos By: Ryannan Bryer de Hickman
Feliz Navidad Magazine - The Santa Fe New Mexican