Spring in Colorado

As I mentioned yesterday, Spring in Colorado is really unpredictable.  We had unseasonably warm weather a couple of days ago, and today it is snowing.   We have a saying here, “if you don’t like the weather here, just wait 5 minutes, and it will change”.  This is so true too.  The way we cook here also varies just as much as our weather does.  Yesterday’s post was a Seared Ahi Tuna salad, perfect for warmer weather.  Today’s post is of a baked ham with a honey-mustard-tarragon sauce.   I needed to keep the oven on for a couple of hours to help us warm up the house, plus we also needed something a little more hardy to stick to our ribs.  I have company coming from California today, and they are not quite sure what to make of our wonderful, unpredictable weather.  I will treat them to some delicious, warming foods during their stay, and hopefully that will help them adjust a bit.  But you will have to stay tuned for that one; that is yet to come.  In fact, I am off to the kitchen to start preparing right now.

You can see one of my assistants, Lucie, in the background.  She is supervising, desperately hoping I drop some on the floor for her to clean up.  She is such a big help!

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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