I get so excited for road trips. My parents will probably find this funny since every time we took one as a family, something disastrous happened. Take, for example, the time we drove all the way to NYC with our French exchange student only to turn around right at the border because our trusty family van decided to start making odd and threatening noises. So instead of stopping to check it out, my dad though it wise to drive the entire way home… at 40 miles per hour. After 12 hours of road trip fun, let’s just say Gregoire got to see our shining colors.
Since moving to Vegas however, I have grown to love the long hours Ivan and I spend in the car heading to Arizona, Utah, or California. There’s something tickling about packing a cooler full of food and zooming through the desert, big sky ahead. So we are off to Mt. Zion National Park this weekend and I’m itching to get on the road!
But right now, I’m making lasagna in June in Vegas. I know that sounds ridiculous, but it’s chilly, windy and rainy so I took the one last opportunity and ran with it. Plus, the extra carbs will fuel us for our hike up Angel’s Landing!
For the Recipe, click here:
