| The Tree of Life is an 87-foot-tall sculpture that was created by the Swedish artist|
Karl Momen in1986. It's made mostly of concrete and natural minerals native to Utah.
|A view of the Salt Flats going towards Salt Lake City. |
The top left shows our kayak on its new rack.
|Our campsite at the SLC KOA, #724.|
The Family... We don't usually stay in private campgrounds, but this KOA in Salt Lake City is too convenient for doing genealogy at the Family History Center to pass up. It's pricey (to us) at $42 for FHU. There is a free shuttle to the History Center, it's very near some great food and has a light rail right in front of the park with a nice bike path near the river behind it. The park has lots of shade, a couple of pools and is very clean. There is a train track nearby, but it's not loud or heavily used. I've continued to strike out on getting back to Scotland on my husbands side, but did find some proof of NY residency (and a possible marriage) on my Italian side.
The Mormon Temple is absolutely beautiful and definitely worth taking the time to stroll around the grounds as well as the downtown area. Like the rest of the city, it is spotlessly clean and beautifully decorated. Here are a few facts about the temple:
- It opened in 1893
- It took 40 years to build
- The quartz used was quarried from nearby Little Cottonwood Canyon
- The walls at the bottom are 9 ft thick
|Our friends John & Tina that stayed with us|
while they were picking up their new trailer.
The Food... We had read on RVillage a suggestion to eat at The Red Iguana if you want "killer" food. They have a great selection of some typical recipes, some yummy specials and very unique Mexican dishes. I've not really been a mole fan, but they have several that they make themselves that can really set off the dish. They bring a complementary plate so you can sample them. On one of the classic dishes I had, the Punta de Filete a la Nortena, was top sirloin tips sautéed with bacon, jalapeno strips, onions and fresh tomatoes. I could choose 2 different mole sauces. I chose one and let our waiter recommend the other. He was right on. Steve had the Cochinita Pibil. It was a pork loin rubbed with achiote, vinegar, lime juice, paprika, salt then shredded, slow roasted and simmered in its own roasting juices. The food was so good, when our friends, John & Tina, came to visit we went again! They were very happy with their Mahi Mahi Fish Tacos and a special stuffed Poblano chili with rice, ground beef, cheese, raisins, apples, peaches deep fried and covered with a wonderful sauce. Very subtle but wonderful flavors. On the second night, Steve had some tacos that were a favorite of Guy Fieri.
|An interesting front door with|
lots of stickers and decals.
|8 Different kinds of mole sauce.|
The Friends... John & Tina just happen to be here the same time as us to pick up their new (to them) trailer. We had a nice time visiting and walking around downtown. John makes a great homemade sauce, so one night we had grilled Italian Suasages, pasta, bread, salad and they even shared their last bottle of Classico Chianti from Verrazanno Winery they brought back from Italy! Tina suggested a great salted chocolate gelato to finish it off with. What a meal!
|John & Tina's new trailer.|
One last gorgeous picture of the temple all lit up at night from the 10th floor of the hotel.