Cafe DeCamp

My friend Mimi and I went to a fabulous little place in Billings called Cafe DeCamp for dinner.  It was started by a young couple interested in primarily using foods from local bakeries, farms,and ranches.  It's in a small building in the middle of a quasi-warehouse district....otherwise known as a hole in the wall.  The food is different, exciting, and scrumptious.  They have a fun, ever-changing list of wines, and yummy desserts.  Definitely a must for the foodie.

I ordered the 'Fish and Chips', not your typical.....way better.

Mims ordered the lamb burger with their homemade chips.....yummmm

Cute, but small, no reservations taken.  We got lucky that they weren't really busy.

'Hole in the Wall' esqe

Crazy Weather....Moving Mountains

In Florida growing up we always knew the thunderstorms came around 4pm every afternoon during the summer.  It was odd but at least predictable.  In Red Lodge, the weather is anything but predictable.  Around here they say "If you don't like the weather just wait an hour and it will change."  It's so true...sometimes it changes in 20 minutes, sometimes 5.  I say that being a weather person in Red Lodge would be great....you get paid no matter if you're 100% right or 100% wrong.

They say the weather's unpredictability is due to the town's location at the base of the Beartooth Mountains.  Something about the winds coming over the mountain....I'm sure that's true.  All I know is I've seen some crazy weather out here!

For example, pictures from March 16 and March 17 respectively:

Right near my house.....there is a ski mountain there.

Headed down Broadway Avenue....the Beartooth Mountains are straight ahead. Promise.

See!  Ski Mountain!

Waaallaa....Beartooth Mountains!

2nd St. Paddy's Day

Since I moved to Red Lodge March 1, 2010....everything starting March 1, 2011 was a '2nd' for me which at times was an interesting experience.  So, I celebrated my 2nd St. Patrick's Day in Red Lodge.  Granted it was quite a bit different since my dad wasn't here to enjoy the corned beef and cabbage with me.  Instead, I spent it at Bridge Creek working. Our chef, Eric, and sous chef, Melissa, and I still managed to squeeze in a little St. Paddy's humor. (Don't worry, in order to not scare our customers we didn't wear this all night...or even for more than two minutes.)