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!
