A Jeanne in the Kitchen

We tend not to go out to eat too much when at home. We save that treat mostly for when we travel, though we do go out to eat some. Last night was one of those rare occasions. We tried a new Mexican (new to us) restaurant in nearby Louisville, called Azul Fuego (Blue Fire).

There are both inside and outside dining options. We ate inside this time.

The outside patio is very nice and inviting, and very large too. Eating inside was nice, but I would have preferred to dine al fresco, on the patio. Next time. 🙂

We went with Janet and Bob and their friends Joe and Louise. The six of us had a fun time over delicious meals. We started off with some specialty drinks from the bar and some chips, salsa and guacamole while we waited for our food to arrive.

Most of us all ordered something different, and everything was delicious. But then you would expect that when all the food is made from scratch daily, using only high quality foods and ingredients and attention to detail.

I ordered shrimp with garlic and vegetables or camerones al mojo de ajo.

Larry ordered the Chile Verde Burrito.

And the other dishes that were ordered included chicken mole,

enchilada suiza x2

and a Mexican BBQed pork dish or Cochinita Pibil.

The servings are very generous, and most of us didn’t finish our meals. It’s a good thing restaurants have to-go boxes. The food was too good to just leave there and it will be enjoyed again for another meal later. 🙂

Though most of us did not finish our meals, we all sampled the flan after. We ordered two that we split between the six of us. So we all had just a couple of bites to give us something sweet to eat after our meal. The flan was very creamy; it was like golden velvet, with just the right amount of sweetness.

We all had a deliciously fun evening.

Azul Fuego is located right on the corner of Pine Street, in Louisville at 1006 Pine Street, Louisville, Colorado 80027. We just walked right in, but we were early. The restaurant fills up quickly on the weekends, so reservations are recommended for weekends. You can call them at (303) 665 28 33 or email them at MAIL@azul-fuego.com to make your reservations. They are open daily from 11:00 AM-10:30 PM. !Disfruitar!

Life is always better when shared with friends and good food. Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.

I love learning new things, even if it’s only trivia. In fact, trivia are probably the most fun things because they are fun facts no one would ever think of.

1. We’ve all heard of giving teachers apples, but I bet most of you (myself included) didn’t know that from the 16-18th centuries, part of a teacher’s salary was paid in apples.

2. Bees collect nectar in their “crop,” which is like a second stomach, and regurgitate it into the hives to make their honey.

3. French fries weren’t invented in France. They’re actually from Belgium. The popular story is that during a cold winter in the 1680s, when the River Meuse froze, people in the Meuse Valley who usually fried small fish began frying potatoes instead, cutting them into similar shapes. While some historians doubt this specific story due to the scarcity of oil and potatoes at the time, Belgium is generally credited with the invention. The name “French fries” is attributed to American soldiers stationed in Belgium during World War I, who encountered the dish and associated it with the French-speaking part of Belgium.

4. Crushed beetles are the main ingredient in most food dyes; a red food dye called carmine is made from crushed cochineal insects, which are a type of scale insect. These insects are native to Latin America and live on cacti. The red color comes from carminic acid, which is extracted from the crushed bodies of the female insects. Carmine is used in a variety of foods, beverages, and cosmetics, including yogurt, ice cream, candy, and lipstick.

5. Peanuts are an ingredient in dynamite. While you can’t make dynamite directly from peanuts, peanut oil can be processed into glycerol, which is a key ingredient in nitroglycerin, a component of dynamite. This connection is through the glycerol, not a direct use of peanuts in the explosive.

I bet these are all things you never knew before. I know I certainly didn’t know them. See how fun learning can be!

Have a great day and learn something new today, tomorrow and everyday. Stay cool, stay safe and stay well. ‘Til next time.

It is supposed to be another hot, hot, hot day again today, so I went for my walk early this morning. As you know, I like to shake things up (and not just my walks either 🙂 ), so I went to nearby Metzger Farm again. Everything is so green and lush because of all the recent rains we’ve had. As usual, I took a lot of pictures of all kinds of things, but what really got the attention of my lens today were the coyotes. Yes, coyotes plural. I saw not 1, not 2, but 3 out on the hunt this morning.

I guess early mornings are the time to go out. That seems to be when things are happening. As you can see, I was fascinated by the coyotes. I am so happy I got so many good shots of them.

Have a great day and make everyday great. Stay cool, stay safe and stay well. Keep your eyes and heart open to all kinds of unexpected adventures. 🙂 ‘Til next time.

I have seen a lot of Herons lately, and I love it. They like to hide in the reeds or along the shore. They try to blend in as much as possible, trying their best to remain unseen. But my eyes are trained to look for them, and I always spot them. Sometimes I even get lucky and get a few shots of them in flight too. 🙂 They are big, beautiful and magnificent birds.

But more so than not, I find them somewhere in the reeds or just along the water’s edge.

He looks like he’s dancing here.

This time, I got a really lucky shot, and caught him fishing.

Life is an adventure. You just never know what you’re going to see. Be ready for it, or it will pass you by. Have a great day and make everyday great. Stay safe and stay well, and keep your eyes and heart open.

Larry took down some brats for our weekly meat rotation. Brats are German and Larry is German and I haven’t made anything German in awhile, so it was time. I made a very traditional German meal. It was simple and easy-peasy, and of course delicious too. I made some braised cabbage with onions and apples, (Geschmorter Apfel-Rotkohl) brats and mashed potatoes, with warmed bread and red wine on the side. It doesn’t get more German than that. 🙂

Green cabbage has been a staple food in Germany since at least the 8th century, particularly in the Northern parts. Red cabbage didn’t arrive in Germany until around the 16th century. Germans love their cabbage. It is a versatile vegetable that thrives in the cool climate and shorter growing season of northern Europe. Cabbage in German is known as kohl. It was a staple food, especially for the poorer population, and its ability to be preserved (like sauerkraut) made it crucial during harsh winters. Cabbage isn’t just a food in Germany though; it is part of their national identity. Sauerkraut is probably what most people think of for German food. Sauerkraut is made with the green or white cabbage. But the red cabbage, or blaukraut is very popular too. It’s used for all kinds of dishes, from soups and stews to a simple side dish. Cabbage is a member of the mustard family, like kohlrabi, kale, collards, cauliflower, broccoli, and brussels sprouts.

Braised Cabbage with Apples and Onions

Simple foods, with simple basic ingredients are popular all over the world. Things don’t have to be fancy or have a lot of special ingredients to be good. This simple recipe is proof of that. This cabbage recipe will go well with pork or chicken too.

1 head of red cabbage, shredded

1 onion, sliced very thin

2 apples, peeled and sliced thin,

butter

olive oil

salt & pepper to taste

2 tsp red wine vinegar

2 TBSP water

1 TBSP sugar

Get a large skillet very hot and add the oil and butter. Then add the rest of the ingredients and mix thoroughly. Bring to a boil, stirring frequently, then reduce the heat to a medium heat level and continue to cook.

I added the brats after I reduced the heat, but you can also cook the brats or pork or chicken separately too if you prefer. Continue to cook for about 20-30 minutes, or until the vegetables have softened and the brats or meats are completely cooked, stirring frequently.

No need for other vegetable unless you just want more, since the cabbage is your vegetable. Lecker! Genießen! Delicious! Enjoy!

Every day is an adventure. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I see Spotted Sandpipers down at the water’s edge every now and then, but not too often. Yesterday though, I saw one that just loved having his picture taken. He was posing for me right and left. He was on top of the hill or “dune” this time though, and not at the water’s edge.

There was a lot to see, so I was taking all kinds of shots, but this little guy just kept coming back to me. He was begging for attention. So of course I was more than happy to oblige. 🙂

Life is an adventure. You just never know what you’re going to find. 🙂

Once again, Costco chicken was on the menu. Larry thinks I need to write a cookbook on just how to use Costco chicken. Maybe? Who knows? If I were to do that, this recipe would most definitely be on it. 🙂 I made a roasted red pepper coulis Smoked Pork Loin With Roasted Pepper And Herb Coulis that I topped the chicken with, along with some delicious trout cakes. I served it all over a bed of wild rice with asparagus on the side, and a cool, crisp Pinot Grigio to complete the meal.

I am still creating recipes for my Cole’s Tinned Fish, Smoked Salmon Salad With Lemon Basil Vinaigrette, and I used the smoked trout this time. I created a recipe for trout cakes, very similar in style to my Maryland crab cakes. Chicken and Crab Cakes Of course I used different seasonings and bold flavors to really bring out and highlight the flavors of the smoked trout.

Smoked Trout Cakes

I used two tins of the Cole’s Smoked Trout for this recipe. It made 9 small cakes.

2 tins smoked trout, drained

1/2 poblano pepper, diced fine

1 TBSP pickled onions, diced fine Pickled Onions

1 tsp capers, drained

2 tsp lemon juice

1/2 cup chipotle mayonnaise

1 tsp chipotle Tabasco sauce

1 egg

1/2 cup Panko bread crumbs

1-2 TBSP either chopped parsley and/or fresh lemon verbena or cilantro – I used lemon verbena since it has taken over my backyard and I have tons of it.

Mix everything together well and form into small balls. Place on a baking sheet lined with parchment paper and refrigerate for at least 30-60 minutes before baking.

When ready to cook, preheat the oven to 400*F or 200*C and bake for about 15-20 minutes, or until lightly golden and set.

You can enjoy these delicious trout cakes as is, or as part of a meal, like I did. I loved them with the chicken and roasted pepper coulis. The flavors all really came together well.

Be creative and play with your food, like I always say. Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.

It’s summer time and our Cormorants are coming out to enjoy the season too. I love seeing them and they can come visit anytime they want, for as long as they want. 🙂

And he’s off to another watering hole.

Yesterday, I shared our Red Feather Lakes adventures with you. Cooling Off In Red Feather Lakes On the way home, we came back a different route than how we went up. While Larry was planning everything out, (he likes doing the planning) he looked up things to do in the area Ten Bears Winery popped up. Of course we had to give it a try. It was a new winery for all of us.

The Ten Bear’s story in their own words:

Ten Bears Winery officially opened in 2007, with the vineyard planting to follow in 2009. 

[The] winemaker, William Conkling, has a background in Biology, Chemistry, and Geology, began his fermentation career in 1999 working in Quality Assurance for one of the local breweries in Fort Collins, but he always maintained a passion for winemaking. After 7 years at the brewery he decided it was time to take his hobby to the next, and legal, level. After finishing the winery construction in 2006, the next step was licensing and approvals, and in just under a year [they] were ready for the first grape harvest. Using grapes from Colorado’s Western Slope [they] made [their] first Cabernet Sauvignon and Chardonnay, and with Washington grapes [they] made our first Pinot Noir and Pinot Gris.

After a couple of years of research, into what types of grapes to plant on the Front Range, [10 Bears Winery] had finally found what [they] believed would be the best varietals to plant in [their] unique climate, the Marquette and La Crescent. Both are cold hardy hybrids developed by the University of Minnesota with the Marquette producing a wonderful red wine and the La Crescent an amazing white. With lots of help from family and friends [they] managed to plant 480 vines in May of 2009, with minimal soil disruption, to maintain the native flora. Hopes of a small harvest were quickly dashed in the Spring of 2012 due to an unnaturally warm April followed by a freeze in May which caused [them] to lose the first bud break.

2013, 2014, and 2016 have produced Marquette harvests, as well as small La Crescent harvests, so keep an eye out for the latest release of Ten Bears Winery Larimer County Estate Bottled Marquette and La Crescent in the near future, but hurry! They sell out quickly. 

Ten Bears Winery is just a small little place, nestled in between the hills and prairie of Laporte, CO. There are just a few tables inside the tiny winery, and some tables for tasting and enjoying the wines outside too.

Winemaker and owner, William Conkling proudly pouring out his samples.

Ten Bears offers both their own unique reds and whites for everyone to enjoy. We ordered 2 mixed flights, with both reds and whites, one for each couple.

Normally, I am more of a white wine person, especially in the summer. But I really enjoyed the Ten Bears’ reds a lot, particularly the Baco Noir. All the wines we tasted were good, but the Baco Noir was the one that really stood out to me this time. It had just the right amount of smokiness and dryness, and it was a lighter red that was nice and pleasant to enjoy on a warm summer’s day. We enjoyed our wines under the covering, with some vines blending into the prairie right behind us. We were told we had the most popular table. 🙂

Sitting back and enjoying some new wines was a perfect way to end our day.

Ten Bears’ Wines can be found and enjoyed at the winery itself (the store front, since the vineyards are on the Western Slope, in Western Colorado) or in some of the local restaurants, or in some of the local wine shops as well. You can learn more about the Ten Bears Winery either by visiting their winery in Laporte, at Ten Bears Winery, or by calling or visiting their website.

Ten Bears Winery
(970)566-4043
5215 Ten Bears Ct.
Laporte, CO 80535
tenbearswinery@hotmail.com

It was a pleasant surprise and a very nice little find for us. We enjoyed relaxing with our wines in the middle of the prairie. You will too. 🙂

It is so HOT, HOT, HOT right now, with the temperatures soaring to over 100* F or 39*C. In order to escape some of the heat, we packed a picnic lunch and headed up to the high country with Mike & Lauren. We love doing our little day trips all over our beautiful state, and it was a perfect day for day-tripping too. It was still warm, though very beautiful up in Red Feather Lakes, but it was considerably cooler than it was at the base of the mountains, where we live. We drove up to Red Feather Lakes. Located in the Rocky Mountains northwest of Fort Collins, Red Feather Lakes is a rustic mountain village surrounded by the Roosevelt National Forest. It is only a little over an hour northwest of us, and not too far from the Wyoming border.

This was our picnic view.

We had lakes both in front of us and behind us.

Red Feather Lakes, Colorado has a history rooted in ranching, logging, and mining, but it is best known for its development as a resort area starting in the early 20th century. The area’s name is linked to Princess Tsianina Redfeather Blackstone, an American Indian singer who inspired the naming of the Red Feather Mountain Lakes Association in 1923. Purportedly, the namesake was Princess Redfeather’s grandfather, Chief Redfeather, a Shoshone Chief whose grave was supposed to be in the area, though after a thorough scouring of the history books, there is no evidence of a Shoshone named Red Feather, or any similar character who led a group of renegade warriors, known as the Wolf Clan in American Primeval. It is more likely that the name Redfeather came from the Pueblo People, who believed that a red feather worn on the head meant someone who was known as a spiritual healer or someone who had knowledge and experience with the energies associated with healing. The Ute People were also very prevalent in the area, so the name could have been from an elder or highly regarded Ute as well. Or, the name Redfeather could also just be folklore. No one knows for sure.

In many Native American cultures, receiving a feather, particularly an eagle feather, is a significant honor. It can symbolize a variety of things, including trust, honor, strength, wisdom, power, and freedom. The specific meaning can vary between tribes and individuals, but generally, it represents a deep connection to the spiritual world and is a sign of respect and recognition for a person’s accomplishments or virtues.

In the early 1800’s, the small mountain community was made up of loggers and ranchers. To the best of my knowledge, there are not a lot of Native Americans who now call Red Feather Lakes home, though they are still a very proud, tight-knit community, who love their little piece of the mountain. There are a lot of proud Vietnam Veterans who now call Red Feather lakes home though.

We took our time getting up to Red Feather Lakes. The journey was more the purpose than the actual destination. We stopped to look at the rivers that were flowing rapidly with all the snow runoff.

We drove through the mountains.

And we stopped for deer sightings all before we stopped for lunch. At first, we only saw this one young buck. He is a Mule-tailed deer.

But before he ran off for the day, he invited some friends over to greet us as well. They stayed just long enough to say “hi” before taking off once again.

After lunch we went into town briefly before heading back down the mountain, mainly for a quick potty break. “Town” is only a few small businesses and the small library and post office, decorated with lots of pretty mountain flowers.

A couple of cute not-so-wild critters.

Not real dinosaur tracks, but fun all the same.

On our way home, we came down a different way than we went up, and had slightly different views.

It was a fun driving adventure that gave us a cool, much needed respite from the oppressive heat and fun happy memories to share. I will tell about one more adventure we had on the way home, but I will save that for tomorrow. I want to keep you coming back for more. 🙂

Have a great day and turn every day into an adventure. Stay cool, stay safe and stay well. ‘Til next time.