Palmyra, New York

Earlier in July we went to the Hill Cumorah Pageant in Palmyra, New York. It is only about five hours from Montreal so we did it in two days. It was a Youth trip but I came along because I teach seminary and we are doing Church History and the Docrtine and Covenants this year. We visited the Smith Homes, Sacred Grove and also the temple grounds during the day friday. Later that evening we went to the hill to wait for the Pageant to start. Here are some pictures from Friday.



The Smith frame home


Barns and other buildings

Into the Grove we go.

Some of my past and present seminary students.

The temperatures were hot and humid that day so it was cooler walking through the Sacred Grove.

Relaxing at the Temple.




The Hill

We found some seats and then Olivia, William and Dad climbed the hill for a different perspective.

They were hot and exhausted but they made it!!!



The pageant characters mingled with the crowd before the sun went down. The show couldn't start until it was dark. The costumes were awesome.


Olivia and William both enjoyed the show.

Chickpea Tacos

Yes you read that right. I have found this great recipe using a can of Chickpeas that makes a delicious taco filling. First I sauteed onions, celery, and red pepper together. The recipe said green but I had a red one that I need to use up.

Then I added some spices and yummy salsa. You can make it as spicy as you like.

Then you add the can of chickpeas.I mashed them with the potato masher just a little.

Then you can go ahead and put your tacos together and enjoy. if you look below you will see that I have typed out the recipe. I hope you will enjoy them as much as we do.



Kevin Nealon's Chickpea Tacos
1 small onion
1 T. olive oil
1 celery stalk chopped
1 green pepper chopped
1 15-19oz canned chickpeas
5-8 T. salsa (I add more)
1/2 tsp. gr. cumin
1/2 tsp. chili pwdr
dash of cayenne
9-10 taco shells
In large saute pan, heat oil over medium heat. Cook onion, celery, and green pepper until softened. Add chickpeas, salsa, cumin, and chili powder. Stir and cook until warmed. Mash chickpeas slightly with a fork for better texture. Fill shells evenly with mixture from saute pan. If desired top with any of the following chopped tomatoes, shredded soy or rice cheese, low-fat guacamole, shredded lettuce, hot sauce, or salsa. I added veggie cheese and my homemade soycream.