Borrego Springs, California: Our last day in Borrego Springs and we were treated to another gorgeous day. Coffee on the patio in the sunshine! Sounds a lot like yesterday, doesn’t it?

Rinse and repeat.

Today was my last run down the road in front of the RV resort. I will miss that long, flat road. I will miss jogging past the rustic farm worker sculptures out in the desert each morning.

I’m practically dating one of the grape pickers.

Since we have been to Borrego Springs about eight times now and have yet to visit the “mall”, we decided today was the day.

We were certainly surprised at the variety of “stuff” we found in the small stores. There are just a few businesses – a bank, a cafe, a coffee shop, Carmelita’s Mexican Restaurant, an art gallery, a craft/knitting shop, a home decor/women’s clothing store, a few realtors, a branch of the Anza-Borrego Desert State Park Visitor Center and a very nice outfitter selling everything from hiking gear and sports apparel to kitchen gadgets and wine.

Mosaic mural at the Borrego Springs Mall

DT and I spent over an hour checking-out the little shops and stimulated the economy a little as well.

This evening we invited our neighbors – and fellow Ducks – Sheryl & Chris, for drinks. I served an easy and delicious appetizer. I call them Jalapeno Poppers, but they are not deep-fried jalapeno peppers at all. The recipe is simple:

Choose jalapeno peppers that are smooth-skinned and uniform in color. Slice the jalapenos in half – from the tip up to the top, trying to slice the stem in half too because it just looks pretty and gives the diner a nice “handle”. I usually plan on one pepper per guest, which means two jalapeno poppers per person.

Use a teaspoon to scoop-out (and discard) the seeds and white pith. While I would not advise rubbing your eye after handling a jalapeno pepper, you will find a jalapeno is quite mild after the middle-stuff has been removed.

Now take about a tablespoon of shredded cheese – cheddar, jack, mozzarella, pepper-jack, whatever – and push it into the cavity of the hollowed-out pepper. Top (decorate) the stuffed pepper with a bit of salsa, a slice of jalapeno, a bit of tomato or even an olive slice. Whatever floats your boat. At this point, the appetizers can be refrigerated for hours until baked.

Place the peppers on a baking sheet and roast in a hot (375 degree) oven for 12-15 minutes. You want the peppers soft and the cheese to be bubbly and beginning to brown. Serve immediately… though they are still pretty good at room temperature.

Great appetizers served outside on our little picnic table in our lovely campsite. Our last night in Beautiful Borrego Springs. We have been here for three weeks! Where did the time go?

Until my next update, I remain, your Borrego Springs correspondent.

RV PARK: The Springs at Borrego RV Resort & Golf Course. One of our very favorite RV parks on the west coast. Sites are large and each has a nice cement patio and picnic table. Cement 50 amp pull-throughs will full service. There are also different varieties of citrus trees all over, so you will never be lacking for a cocktail garnish in the winter. Slow wifi. Fabulous warm pool and many hot tubs – all from their own hot springs! Fitness center, library, community rooms. Regulation 9-hole golf course. Recycling. Huge fenced dog park! We are paying $64 per night for a “premium” site.

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