Papa T’s is part of an evolution I see in America. Most bars are transforming into an atmosphere similar to the British pubs. Food prepared to the liking of the locals, and portions to please the Montana appetite.
Where else can I play the original asteroid game for a quarter? The games don’t appear to be restored, just well kept.
We cruised the north side of Canyon Ferry lake to the Norwegian Wood Golf Course. The setting is part golf course, part retro railroad depot, part ranch. They raise Highlander beef cattle on site. I was told there will soon be pork on the menu, much to the chagrin of the pink skinned critter I saw wandering around the corral.
Be very hungry if you order the Avalanche burger with potato salad and chili. The chili on this burger made me feel guilty. It is simply too good to be ordered as a topping on an entree.
The red solo cups you see in the photo are not standard fare. They have a significant wine and specialty brew selection. As we were all cruising cars that cost more than our first house, on a very sunny day, water and lemonade hit the spot thank you very much.
Reservations requested for four or more in your party.
This is a dish my mom used to make. I never asked how she made it. I just made my own recipe. Let’s see, she called it rice and okra. OK, I’ll put rice in there, and maybe some Okra. I remember it had a tomato sauce of some sort in it. OK I’ll throw in a few cans of diced tomato. The diced chili tomatoes with green peppers in seem closest to the taste I remember. Here is the recipe:
3 cups rice, Rival cooker, easy
2 15 Oz cans Hunt’s diced tomatoes
2 15 Oz cans Hunt’s chili diced tomatoes
1 16 Oz frozen bag PictSweet cut Okra
Put the tomatoes in a microwave safe container. Cut a bit of the top of the Okra bag, add a little water. Put these in the microwave until the bag starts to steam. Move the rice from the cooker to the container you plan to transport the food in (crock pot, roaster). Drain the okra. Put most of the okra on top of the rice. Cover with tomatoes. Add remaining okra for style.