Whitewater Canyon Preserve

Whitewater Preserve
The Whitewater Preserve is 2,826 acres surrounded by the Bureau of Land Management San Gorgonio Wilderness and includes the year-round Whitewater River. Rich riparian habitat hosts the endangered Southwest willow flycatcher and Bell's vireo and provides the opportunity to see migrating summer tanagers and vermilion flycatchers. The canyon has a robust population of bighorn sheep, deer and bear.
Over the past ten years, the Whitewater River has transformed from black water cattle wallows to crystal clear waters. Other restoration efforts involved removing 19 neglected houses and commercial structures at the old trout farm along with diseased non-native elm trees. These impacted lands have been restored with native sycamores, cottonwoods, flowering ash, alders, narrow-leaved willows, native shrubs and substantial wetlands.

The Wildlands Conservancy

The Whitewater Preserve -Trout Farm

Whitewater Preserve ~Trout Farm
The Whitewater Trout Farm's historic building has been transformed into a visitor facility and ranger station. Other visitor facilities include individual and group picnic areas and campgrounds that are overshadowed by steep vertical cliffs where bighorn sheep are often spotted. There is a trailhead leading to the Pacific Crest Trail and paver paths around the ponds for the elderly. Fishing is limited to organized catch and release programs for kids in which all equipment is provided.

Thanksgiving Dinner

Thanksgiving Croquet

Colors
GREEN: "Cody" ~ Favorite Color
RED: "Aiden" ~ Favorite Color
YELLOW: "Aubrie" ~ Color of the Sun = LOVE
BLUE: "Allan" ~ That's what he got stuck with....

Turkey Brine

Ingredients:

1 gallon vegetable broth 1 cup sea salt 1 tablespoon crushed dried rosemary 1 tablespoon dried sage

1 tablespoon dried thyme 1 tablespoon dried savory 1 gallon ice water

Directions:

1.	In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2.	When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3.	Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4.	Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5.	Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

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Zucchini Bread

Ingredients:

3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs

1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts

Directions:

1.	Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.	Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.	Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.	Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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Pumpkin Pie Recipe

Suzanne's Old Fashioned Pumpkin Pie

Ingredients

• 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
• 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus the yolk of a third egg
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon of lemon zest
• 1 good crust (see pâte brisée recipe)

* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. (Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.) If you want the pulp to be extra smooth, put it through a food mill or chinois.

Method

1 Preheat oven to 425°F.

2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

4 Cool on a wire rack for 2 hours.

Serve with whipped cream.

Yield: Serves 8.

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