Last Day in Borrego
Borrego Springs, California: Our last day in Borrego Springs
and we were treated to another gorgeous day. Coffee on the patio in the
sunshine! Sounds a lot like yesterday, doesn't it?
Rinse and repeat.
Today was my last run down the road in front of the RV resort. I will
miss that
long, flat road. I will miss jogging past the rustic farm worker sculptures out in the
desert each morning.
I'm practically dating one of the grape pickers.
Since we have been to Borrego Springs about eight times now and have yet to
visit
the "mall", we decided today was the day.
We were certainly surprised at the variety of "stuff" we found in the small
stores. There are just a few businesses - a bank, a cafe, a coffee shop,
Carmelita's Mexican Restaurant, an art gallery, a craft/knitting shop, a home decor/women's
clothing store, a few realtors, a branch of the Anza-Borrego Desert State
Park Visitor Center and a very nice outfitter selling everything from hiking
gear and sports apparel to kitchen gadgets and wine.
Mosaic mural at the Borrego Springs Mall
DT and I spent over an hour checking-out the little shops and stimulated the
economy a little as well.
This evening we invited our neighbors - and fellow Ducks -
Sheryl & Chris, for drinks. I served an easy and delicious appetizer. I call
them Jalapeno Poppers, but they are not deep-fried jalapeno peppers at all. The
recipe is simple:
Choose jalapeno peppers that are
smooth-skinned and uniform in color. Slice the jalapenos
in half - from the tip up to the top, trying to slice
the stem in half too because it just looks pretty and
gives the diner a nice "handle". I usually plan on one
pepper per guest, which means two jalapeno poppers per
person.
Use a teaspoon to scoop-out (and
discard) the seeds and white pith. While I would not
advise rubbing your eye after handling a jalapeno
pepper, you will find a jalapeno is quite mild after the
middle-stuff has been removed.
Now take about a tablespoon of shredded
cheese - cheddar, jack, mozzarella, pepper-jack,
whatever - and push it into the cavity of the
hollowed-out pepper. Top (decorate) the stuffed pepper
with a bit of salsa, a slice of jalapeno, a bit of
tomato or even an olive slice. Whatever floats your
boat. At this point, the appetizers can be refrigerated
for hours until baked.
Place the peppers on a baking sheet and
roast in a hot (375 degree) oven for 12-15 minutes. You
want the peppers soft and the cheese to be bubbly and
beginning to brown. Serve immediately... though they are
still pretty good at room temperature.
Great appetizers served outside on our
little picnic table in our lovely campsite. Our last
night in Beautiful Borrego Springs. We have been here
for three weeks! Where did the time go?
Until my next update, I remain, your Borrego Springs correspondent.
RV PARK:
The Springs at
Borrego RV Resort & Golf Course. One of our very favorite RV parks on the
west coast. Sites are large and each has a nice cement patio and picnic table.
Cement 50 amp pull-throughs will full service. There are also different
varieties of citrus trees all over, so you will never be lacking for a cocktail
garnish in the winter. Slow wifi. Fabulous warm pool and many hot tubs - all
from their own hot springs! Fitness center, library, community rooms. Regulation
9-hole golf course. Recycling. Huge fenced dog park! We are paying $64 per night
for a "premium" site.