Mountains To Prairies Bed and Breakfast

200 East Main Street P.O. Box 765, Hill City, South Dakota 57745
Innkeeper(s): Sam and Linda Brown
 
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· Community Pride Award 17 Oct 2012, 6:58 pm

Mountains To Prairies Bed and Breakfast was honored October 16 at the annual Hill City Area Chamber of Commerce Awards Banquet, held in the Laughing Water Restaurant at Crazy Horse Memorial. Please click on the Community Pride Award facebook link below to share our happiness...

Community Pride Award (6 photos)

Mountains To Prairies Bed and Breakfast
bed and breakfast hospitality inn
hill city - central black hills national forest - south dakota
convenient lodging location near
mount rushmore - 1880 train - custer state park
- wind cave national park - jewel cave national monument
- crazy horse memorial - black elk wilderness
- mountain lakes - harney peak - norbeck scenic byway
- george s. mickelson trail - the centennial trail
- historic downtown hill city - antiques

· Smiling Bear's 'Nourishing Indulgence' Smoothie 28 Aug 2012, 1:26 pm

Protect your family, and  for their sakes yourself, with this nourishing indulgence. No sugar or sweetener added! ... 
and not typically needed, as a result of the natural sweetness of the banana and juices. However (though we have found this smoothie quite enjoyable without...), a small amount of agave nectar or local raw honey will satisfy your loved one who has a certain undeniable sweet tooth.

The foremost flavor is the the fruit, really. One could start out on this healthy adventure with a smaller amount of the kale and carrot, and build up a taste for more. The recipe is located below the photo...


Layer in blender jar: 

1/2 banana, peeled

1 small orange or 1 or 2 tangerines, peeled

1/2 kiwi, peeled (or not peeled)

1/2 c fresh (or frozen) blueberries / strawberries / blackberries
(pick one)

2 medium carrots or 1 large, chunked

1 to 2 curly leaves of fresh kale, stem removed
spinach or mixed lettuce greens may be substituted or added,
but majority cruciferous preferred

4 to 6 chunks fresh pineapple

4 to 6 chunks fresh papaya

6 to 10 oz peach-mango coconut water*
or purified water, but coconut water is nutritionally an asset

1/2 c Pom Wonderful pomegranate juice or
bilberry juice* (which is like blueberry juice)

1/2 c purple carrot juice*
if available, or substitute orange-mango juice
or other unsweetened juice 

2 tsp unflavored gelatin
optional, but they say good for joints, nails, skin, hair 

Blend until smooth, at least one minute.
Serves 2 to 4.
Additional Notes:

Use only juices that are unsweetened.

* Coconut water, from the interior of the coconut, should not be confused with coconut milk which is squeezed from the coconut meat. We like to use Vita-Coco's Coconut Water with Peach and Mango.

* Coconut water, bilberry juice and purple carrot juice may be found in some supermarkets and most health food stores. We like to use Bionaturae's organic Bilberry Nectar. We like to use Lakewood's organic Purple Carrot Juice. 

Hint: In advance, we freeze berries, and pineapple and papaya chunks, ready to add to the blender, providing a nice smooth cold texture. We do not freeze huge quantities, though, as the natural enzymes will dissipate over time. If you can't find either the papaya or the pineapple, just use one or the other...though both are ideal.

Hint hint: As often as reasonably possible, we use organic produce. 

Although we are persuaded of the benefits of yogurt, it is not recommended that dairy be combined with this smoothie, as calcium has been reported to block nutrients from absorption.

Chocolate lovers alert—1 to 3 tsp unsweetened cocoa powder...now that wouldn't hurt, would it! However, we think it is best not to use chocolate containing cocoa butter. Wait half an hour...then have your organic chocolate, with some nice 'creamy' nonfat plain Greek yogurt!
Or, how about a Mocha Polka at Smiling Bear Espresso Bar?  

When we have wild chokecherry juice available, we sometimes ration portions into our Nourishing Indulgence Smoothie. 
Tis the season...anytime, thanks to the freezer!

Experiment, but don't leave out the KALE! :)

Brought to you by
Smiling Bear Espresso Bar at Mountains To Prairies Bed and Breakfast
Smiling Bear, LLC


Mountains To Prairies Bed and Breakfast
bed and breakfast hospitality inn
hill city - central black hills national forest - south dakota
convenient lodging location near
mount rushmore - 1880 train - custer state park
- wind cave national park - jewel cave national monument
- crazy horse memorial - black elk wilderness
- mountain lakes - harney peak - norbeck scenic byway
- george s. mickelson trail - the centennial trail
- historic downtown hill city - antiques

· Wildlife Extravaganza! 13 Aug 2012, 1:48 pm

Grandma got run over by an elk herd...

...not reindeer...

The excuse for taking a trip to the woods two days ago was that we had a huge bowl full of 'spent' chokecherries to return to the forest for the critters to enjoy. (Remember to look for chokecherries in the last paragraph.)

Following a narrow little-used dirt road where we have in years past collected wild raspberries, Grandma (that's me) was outside and in front of the car, jogging, when I caught sight of an elk herd (shucks no camera) and motioned the car to stop. Grandpa and our 10 year old granddaughter scrambled quietly over to see what I was so excited about, while our 16 year old granddaughter waited in the car. At least 20 elk were lounging, some grazing, up on the hillside at the left side of the road. After most of the startled herd had wandered over the crest of the hill, Grandpa and gd-10 strolled back to the car, full of happiness. I continued around the bend to the left and up the hill, waving them past so they wouldn't have to chug along behind me, and thinking the elk were long gone by then. 

Was I ever surprised!...Shorty gd-10 was driving (get that!)
all by herself, with Grandpa in the seat beside her, and she couldn't even see barely over the steering wheel. They advanced, quite safely, in first gear while I followed behind, fascinated at her staying centered on the dirt road.

Suddenly I heard a loud, intense and continuous clattering in the woods on the downside of the wooded hillside, at the left. 

The commotion wrenched my head in that direction. In the late twilight I strained to see what I already sensed was going on—STAMPEDE. The elk had spooked, either by us...or by perhaps a lion. There were many more than 20, racing wildly through an opening in the trees, parallel to the road. While internally browsing my predicament, I glanced at the car in front of me still pulling distance between us, and began shouting for them to stop. But they apparently couldn't hear me...and gd-10 wasn't looking in the rear view mirror either, as I began running in an attempt to catch them, and safety. 

When suddenly some of the herd bolted across the road in front of the car, I froze...but the car kept moving forward, though creeping. I kept my eyes on nearby large trees for shelter, if necessary. After what seemed an eternity, they did finally stop (both the elk and the car). Quickly I caught up and got in, the elk up on the hillside by then. 

Then the bleating (or whatever elk sounds are called) and more clattering began in ernest, as some of the mothers of the herd, we assumed, were calling to their young from whom they were separated by the road...and by us. From this disturbance on the upside of the hill at the right side of the road, several elk burst out and plunged downhill toward us in seeming desperation, but then abruptly halted...more bleating. By this time Grandpa had taken gd-10's place behind the wheel, not yet fully aware of all I had seen and heard. He was intrigued by the scene...while Grandma was anxiously trying to persuade him that we should move on. Sam said he counted 70 elk as they crossed the road...but there were more, those still hidden in the trees on the left side. 

So, that's how Grandma almost got run over by an elk herd. 

Ok...and then earlier in the week, August 6, on a joy ride through Custer State Park (the day we learned we could pick chokecherries in the Park, asking after having seen a plethora of them), we had the rare privilege of watching a huge MOUNTAIN LION bound across the highway about 200 feet in front of the car, two graceful extended leaps, a mesmerizing sight...until the beautiful animal dissolved into the dusky woods, leaving us with a wistful feeling for more, and something to talk about on the way home. Just another boring week in the life of Sam, Linda, gd-10 and gd-16. ...although gd-16 would be picked up at the airport the next day, August 7, and then the trip back to the Park for chokecherries. You guessed it, gd-16 missed joining the Mountain Lion Sighting Club, this time.


Mountains To Prairies Bed and Breakfast
bed and breakfast hospitality inn
hill city - central black hills national forest - south dakota
convenient lodging location near
mount rushmore - 1880 train - custer state park
- wind cave national park - jewel cave national monument
- crazy horse memorial - black elk wilderness
- mountain lakes - harney peak - norbeck scenic byway
- george s. mickelson trail - the centennial trail
- historic downtown hill city - antiques

· Fetching Wild Rose Petals 4 Jul 2012, 10:04 am

If you have never experienced the sheer pleasure of picking Wild Rose petals while at the same time mentally composing what on earth you will do with them, please follow the link below the photo and enjoy an adventure with us!

Sweet Wild Rose Petal Syrup

Picking and Processing Wild Rose Petals, June 2012
(The photos have captions)

During Wild Rose petal picking days, and until the Sweet Wild Rose Petal Jelly and Syrup supply dwindles, Mountains To Prairies Bed and Breakfast may serve with breakfast a 'wheel' of biscuits and a delicate butter spread made with the jelly or syrup. Please follow the link below to see guests dressed in the color we associate with picking petals. They stayed in the Chessie Lee's Peas Suite.

First Time Bed and Breakfast Stay
(The photos have captions)


Mountains To Prairies Bed and Breakfast
bed and breakfast hospitality inn
hill city - central black hills national forest - south dakota
convenient lodging location near
mount rushmore - 1880 train - custer state park
- wind cave national park - jewel cave national monument
- crazy horse memorial - black elk wilderness
- mountain lakes - harney peak - norbeck scenic byway
- george s. mickelson trail - the centennial trail
- historic downtown hill city - antiques

· A Gift of Beta Grapes 7 Oct 2011, 10:33 am


September 23-28, my younger sister from North Dakota and three of her friends came to adventure in the Black Hills...and, naturally, Mountains To Prairies Bed and Breakfast was their home base. They brought with them four horses, which they boarded at nearby High Country Ranch, as well as a generous load of freshly harvested garden vegetables and apples, also various sizes and colors of fresh farm eggs (even tiny batam hen eggs!)

Our first group meal consisted of Roasted Vegetable Lasagna and a salad, which included fresh crisp cukes! — As it turned out, the remaining half of the lasagna was our last group meal, too, consumed late the fourth evening, after my sister was released from the hospital. She and one of her friends had each met with a hard fall off runaway horses, but are thankfully now on the road to recovery. — Since they've left, I continue to chop vegetables for stir fry, chili, Italian rice, etc., using the homegrown eggplant, tomatoes, zucchini, peppers, onions, potatoes, carrots and sweet potatoes. Three beautiful hard-shell squashes are cheerfully posed at our front door, but will be disappearing into the kitchen, one by one.

Almost overwhelming me, there were also deposited three huge boxes of Beta Grapes on the table, a gift from my older sister. The Beta Grape (pronounced bet-ah) is a cross between a wild riverbank grape and a concord grape...consequently tart and, well, grapey tasting. Deciding how to move forward with the preservation process was a challenge, as I didn't want to use sugar initially, and wanted to retain as much of the fresh goodness of the treasured grapes as possible until further future processing. Happily, I remembered my 'vintage' centrifugal force juicer! (Since I hadn't used it in recent years, it had been price-tagged and placed in our Anteeks sale room...yikes!!) The idea was to spin out the fresh juice and collect each batch in a large stainless steel kettle and refrigerate until all was spun. This turned out to be more than a long day's effort.

You may have seen one of these at a yard sale...


Help was enlisted (much appreciated) after I had de-stemmed the first bowl full of fruit.



It became quickly apparent that I had forgotten the most basic necessity for operating the juicer...a catch bowl. Handy paper towels to the rescue!


Here we go again...


Three small handfuls of fruit fill the feeding hole, and the plunger is pressed by hand to force the fruit into the hidden spinning basket...whirrrrr...


It's a fairly messy but easily managed task...though I didn't realize how messy until I looked at myself in the bathroom mirror while cleaning up afterwards. :) After processing each bowl full of de-stemmed and washed grapes, I cleaned the machine. — Fresh squozed (southern term) juice shoots out on the left side, and the seeds along with other bulk are flung into a retainer on the right side...


After all the juice was gathered in the large kettle, I weighed out smaller batches into my stainless steel jelly kettle...and brought each batch to a full boil, simmered for five minutes, returned to a full boil. This step was necessary to remove impurities and for quality preservation. Eight-ounce jelly jars were sanitized and waiting for the sparkling purple juice. After the jars were filled, I lightly placed a lid on each jar and allowed the juice to cool. Then I lightly twisted a band over each lid, and placed all in the cooler to chill completely. When the jars were thoroughly chilled, I tightened the bands, labelled and transferred the gifted harvest to the freezer. Alternatively, I could have sealed and processed the jarred juice in a water bath for a stable non-refrigerated shelf life, but my plan was to cook the juice as little as possible to retain the freshest flavor and wholesomeness.

Because there is no sugar added to the juice, we can mix the juice from an eight-ounce jar with three cups of a naturally sweet juice such as bilberry and enjoy it as a very healthful beverage...not too tart. Or, I can use as many jars of Beta Grape juice as desired for a jelly or jam recipe, for a particular effect.


Mountains To Prairies Bed and Breakfast
bed and breakfast hospitality inn
hill city - central black hills national forest - south dakota
convenient lodging location near
mount rushmore - 1880 train - custer state park
- wind cave national park - jewel cave national monument
- crazy horse memorial - black elk wilderness
- mountain lakes - harney peak - norbeck scenic byway
- george s. mickelson trail - the centennial trail
- historic downtown hill city - antiques

· Apricot Squares (Perfect Flour Blend) 1 Jun 2011, 9:33 am

May 31 early in the day I requested muffin recipes (using Perfect Flour Blend) from Namaste Foods LLC (gluten free products for people with food allergies)...on facebook. I was promptly provided a link to the Namaste website location where several options were available. Our B&B guest (with celiac) chose the Apricot Squares...ok, not muffins (and also no longer listed, probably due to Namaste keeping the recipe lists fresh).

Easy recipe! Sam and I sampled the bars while they were still warm (couldn't resist), and in our opinion they are super amazingly delicious!! Sam must have been worried there would be none left for our guest, though—"You can slow down," he said, "you don't have to eat it that fast!" That was Mr. Sweet Tooth talking to his Mrs. Salty who rarely eats sweets...but the bar being sampled was soooo good! (On second thought, his real concern may have been that I would consume his rations. haha)



Mountains To Prairies Bed and Breakfast
bed and breakfast hospitality inn
hill city - central black hills national forest - south dakota
convenient lodging location near
mount rushmore - 1880 train - custer state park
- wind cave national park - jewel cave national monument
- crazy horse memorial - black elk wilderness
- mountain lakes - harney peak - norbeck scenic byway
- george s. mickelson trail - the centennial trail
- historic downtown hill city - antiques

Sequel: Mountain Bluebirds Stained Glass Window 28 May 2011, 11:09 am


(click link)

Now that the stained glass window is installed,
it deserves to have an official name...
"Loving the Heart of the Hills"
...appropriate
because it is true!
The window is in the heart of the Black Hills,
and we 'mountain bluebirds' are loving it here.

The first post about
Mountain Bluebirds Stained Glass Window
(click link)


Mountains To Prairies Bed and Breakfast
bed and breakfast hospitality inn
hill city - central black hills national forest - south dakota
convenient lodging location near
mount rushmore - 1880 train - custer state park
- wind cave national park - jewel cave national monument
- crazy horse memorial - black elk wilderness
- mountain lakes - harney peak - norbeck scenic byway
- george s. mickelson trail - the centennial trail
- historic downtown hill city - antiques

· Flammkuchen, Sequel to Flumkuchen 30 Apr 2011, 9:50 am

This is FLAMMKUCHEN (our variant)—distinctly a main course for lunch or the evening meal. I wish you could smell the wonderful tantalizing aroma that wafts throughout the house while the Flammkuchen is baking.

This savory treat's sprawling journey includes its honored place as tarte flambée or flammekueche, the specialty from the Alsace region of France, with the base topping being a creamy soft fresh cheese, fromage frais or blanc...or both terms will do. Fromage frais means 'fresh cheese' and fromage blanc means 'white cheese'. A readily available low fat cream cheese like Neufchâtel is a fine substitute. Traditionally, the tarte flambée would include onions and lardons—small strips of pork fat.

(There is also a sweet variant, topped with crème fraîche, apples or possibly bilberries, sugar and cinnamon. Crème fraîche is a soured fresh cream, typically less sour than the American sour cream.)

The pizza frenzy of the 1960's is what brought this comparable flat food to the forefront. But, the creation of it is a story! Time was, as the legend goes, that Alemannic (a Germanic tribe of the first millennium) farmers who baked only once a week, or so, would test the heat of their wood-fired ovens by tossing in one of these thin pies at the estimated peak time. It was a quick fix. If the temperature was right, the intense heat would bake the pie in 1 to 2 minutes, the edges would nearly be burned by the flames, and exiting the oven would be a flamed pie or cake, signaling that it was time to bake.

It is acceptable to change the basic recipe somewhat, based on the cook's immediate mood. As there are many moods, there are many variations.

For instance, take lardons (think bacon) along with the cheese, and the calories begin to fast forward. We prefer to avoid some of those galloping calories. And we really like red sauce. So, we nudge our tarte flambée, or Flammkuchen as it is known in Germany, over the Italian border! We keep the crust thin, as it should be. Bacon, or sausage, is optional if not banished at our evening table (hint: baby bella mushrooms serve well for the vegetable oriented palate), but we do like a reasonable fling of good cheese. Purple onions, mmmmmm. And, no apologies, heavy on the garlic, please. However, keeping the weight of the toppings on the light side is a good idea, to avoid a soggy crust. We like our crust crispy! The photo at top accurately depicts how we like our Flammkuchen.

When Sam first sampled it, he slyly announced, "We could sell this!" Though his enthusiasm was appreciated, it did not motivate me to carry out his ambition. Other than again and again exclaiming,
"This is so good," Sam and I were unusually quiet while eating, completely focused on the delicious flavors and harmonious scents! We both agreed that Flammkuchen could easily become as popular with us as our gourmet nachos.

A short side note—In my own 100 percent German farm family, during garden season we were regularly treated to a sweet Onion Kuchen which highlighted green onion tops. Blended with soured cream and sugar, this custardy pie was part of the main fare at lunch (or dinner, as we called it), while at supper it was dessert. Either way, even the children looked forward to it with delight. Perhaps I should speak for myself only, eh? I personally don't recall tasting onions, though they were present in abundance in all their green glory. This Onion Kuchen may be a distant cousin to the sweet Flammkuchen. And Flumkuchen (previous post), well, it is basically the crust of Flammkuchen, though it stands alone as a quick-to-prepare comfort food. Beyond that, my first taste of anything pizza-like was when my oldest army-aged brother Ray once took two or three of us, who were tweens, out for pizza, early in those pizza-frenzied 1960's. Flammkuchen was not on the menu though. Seems to me unnatural. You would think in North Dakota someone would have thought of it.

If you would like to try what appears to be a traditional recipe for Flammkuchen, go to Delicious Days. For more details on the regional history of Flammkuchen and, for the sake of comparison, a truly traditional recipe, go here: Tarte Flambée d'Alsace or Elsässer Flammkuchen...where porcini mushrooms are recommended, but may be hard to come by. And here, ah, a Flammkuchen recipe which includes my beloved garlic. If you are really up for some adventure, try this Quarky recipe!


Mountains To Prairies Bed and Breakfast
bed and breakfast hospitality inn
hill city - central black hills national forest - south dakota
convenient lodging location near
mount rushmore - 1880 train - custer state park
- wind cave national park - jewel cave national monument
- crazy horse memorial - black elk wilderness
- mountain lakes - harney peak - norbeck scenic byway
- george s. mickelson trail - the centennial trail
- historic downtown hill city - antiques

· Flumkuchen 20 Apr 2011, 8:15 am

Monday, I made a recipe that Sam and I both love, and that qualifies it as a favorite recipe. It is quick and easy to make, and is definitely a comfort food. Flumkuchen. After we devoured the bread, I searched the internet for cracker recipes...and I found a delightful Canadian blog, Crackers. with the period. But, when I couldn't find their recipe for crackers, I did find their Crackers. group on Facebook, and joined it. Since they haven't gotten around to making crackers yet (busy with so many other wonderful projects), they asked me for my Flumkuchen recipe, which I posted...and here it is now for you...

Flumkuchen is a cracker bread. I say that loosely, as some or most other Germans may produce a distinctly different form of bread or dessert and call it Flumkuchen. As far as I know, this particular form is traditional on my mother's side, and possibly my father's side of the family, too—Parents and nine siblings are all 100 percent German.

Mom customarily made Flumkuchen, along with oatmeal (and maybe fried or scrambled eggs, oranges, and so forth), on Wash Day. Eating a hearty breakfast sustained her through many trips up and down the basement stairs! This is a very flexible and easy recipe that puts up with a lot of experimenting:

Tender - Delicious - Nutritious - Easy - Quick Fix - Flexible - Fun
Flumkuchen - the way I usually make it - Preheat oven to 275 degrees F. - INGREDS: 1/2 c organic all purpose flour, 1/2 c Wheat Montana whole white wheat Prairie Gold flour, OR all Prairie Gold (Mom used all purpose flour); 1/4 to 1/2 tsp sea salt; 1/2 tsp baking powder; 1 tsp bread machine yeast; may add 1/8 to 1/4 c oat bran or wheat germ, but adjust liquid accordingly; 1/2 c milk; 1 T butter (probably oleo was traditional) or a healthy oil of choice; 1 to 2 tsp agave nectar (or sugar, maple syrup, honey, etc.).

Stir all of the dry ingredients together in a medium bowl. If you use a microwave, in a small measuring cup heat the milk, butter and agave nectar about 50 seconds, until hot but it won't burn you. (Alternatively, heat the liquids in a saucepan on the stove.) Pour the liquids over the dry ingredients and quickly, briefly stir with a fork until a soft but pliable lump of dough is formed. Turn the dough out onto a floured surface and knead lightly a few times into a smooth soft ball. Press the ball flat on a lightly floured surface and roll out very thin, between 1/16" and 1/8", thinner than cookie dough or typical pizza crust (or a little thicker, for even softer and chewier bread).

Do the dishes while the dough is resting, about 5 minutes. Dust any excess flour off the dough circle. Pull the middle oven rack out as far as you can without removing it. Deftly transfer the dough circle to the oven rack and don't worry if a little of it around the edges slips into the rack's cracks and you can't straighten it all without burning yourself. Bake 10 minutes then flip the bread over carefully and bake 5 minutes more. Experiment with oven time to get it the way you like it. We like a bit of brown flecking on both sides, and prefer the bread to be on the softer side, as it crisps up while cooling down. If various sized bubbles form on the surface, you have been a successful baker and may invite someone to pat you on the back. If not, the bread is still good, and everyone will be happy anyway. Yummy enjoyed hot with slathers of freshly churned butter......just kidding...organic butter or what have you. It isn't likely that any will be left over, but be assured that it is equally a treat when cold...topped with sardines and garlic (hahaha).

Thanks for letting me share this favorite German family recipe! :) I'm going to bake some right now, photographing the process for you. Please follow the captions...

This illustrates the flexibility of the recipe.
Ingredients shown are:
1) bottom left, organic all purpose flour 1/2 c
2) bottom right, Prairie Gold flour 1/2 c
3) top left, organic raw wheat germ 1/8 c, topped with
4) 1/2 tsp flor de sel (special sea salt)
5) top middle, 1/2 rounded tsp baking powder
6) top below bkg pwdr, 1 rounded tsp bread machine yeast
7) top right, 1 T organic oat bran
The prepped work surface.
After stirring my liquid ingredients into the dry ingredients,
the dough appeared too sticky to me...
so I added 1 tsp additional flour to what you see below,
and that amount was just right.
As you can see, when rolling out the dough,
it is perfectly fine to go with your random mood.
The look is about rustic, not perfection.
...Unless you are expecting royal guests,
in which case you may want to start with all pure white flour.
Placing the dough in the preheated oven is a delicate matter.
To spare fingers of blisters, the rustic look is further advised.
Ten minutes later...
wah-lah...nice bubbles!!
(My back-patter was outside at the time.)
Okay, let's flip this over.
April 27 Version (difference possibly due to mischievous weather change)
Five minutes later...the Flumkuchen is ready.
April 27 Version
If you are wondering what to do next,
slide the Flumkuchen from the oven
onto a preheated plate, and then
simply fold it while it is hot and bendable.
Or, do as my husband Sam says...
toss it in the middle of the table, up for grabs!

Mountains To Prairies Bed and Breakfast
bed and breakfast hospitality inn
hill city - central black hills national forest - south dakota
convenient lodging location near
mount rushmore - 1880 train - custer state park
- wind cave national park - jewel cave national monument
- crazy horse memorial - black elk wilderness
- mountain lakes - harney peak - norbeck scenic byway
- george s. mickelson trail - the centennial trail
- historic downtown hill city - antiques

· Clinging Snow, Letting Go 19 Apr 2011, 3:16 pm

- Short and factual - Going...going...still...going...

Sam took the highway photos earlier today, when he drove to Custer for a load of wood which he needed for his current project.

Click on the snowman
and he will take you on probably the last
snowy fling of spring!
There are 12 photos in the album,
posted on the facebook page of
Mountains To Prairies Bed and Breakfast.
Enjoy the scenery!


Mountains To Prairies Bed and Breakfast
bed and breakfast hospitality inn
hill city - central black hills national forest - south dakota
convenient lodging location near
mount rushmore - 1880 train - custer state park
- wind cave national park - jewel cave national monument
- crazy horse memorial - black elk wilderness
- mountain lakes - harney peak - norbeck scenic byway
- george s. mickelson trail - the centennial trail
- historic downtown hill city - antiques