A Jeanne in the Kitchen

Last night we celebrated Bob’s birthday at a cute and charming little bistro in Erie (only about 20 minutes from us), called Piripi. Janet and Bob had given me a gift certificate for my birthday in February, and we helped celebrate Bob’s birthday with our gift card.

Piripi is located at the top of the stairs in an old two-storied building. This painting of the big bull looking at the Flatirons greets you as you first walk up the stairs. Piripi serves Latin and Mediterranean foods, with an emphasis on tapas and glute free options. I love tapas!!!! Piripi in Spanish means ” tipsy”. Piripi, the restaurant was established in 2020 by chef/owner Hugo Meyer.

Chef Hugo is an international chef. He was born in Argentina, then traveled to Germany at 17, where he began his culinary journey. Hugo has owned and operated several restaurants internationally, including Spain and Belize, before settling in Erie. Through his extensive travels and life in Europe, South America and the Caribbean Hugo has developed a palate reflective of his life abroad. His authentic plates showcase local ingredients.

As soon as you walk through the doors, you are welcomed by the friendly, professional staff, who all make you feel right at home.

There is a small patio as well, but it was cold and rainy, so inside was the only choice.

There is a full bar, to serve whatever libations you desire.

The birthday boy chose a delicious bottle of Pinot Noir for all of us to enjoy with dinner.

We all ordered some tapas to share, then Bob and Janet ordered an entree to split, as did Larry and I. There were four of us, and each plate of tapas had four pieces. It worked out perfectly.

We had albondigas, or meatballs, in a delicious tomato sauce, served with grilled bread,

Falafels with a spicy salad and dressing,

Grilled bread with a chimichurri butter,

and Papas or Patatas Bravas.

Everything was cooked to perfection and absolutely delicious! But we didn’t stop there. No, no. Larry and I split an order of almond crusted fish and chips, with a tasty carrot and cauliflower salad on the side.

And Janet and Bob split an order of curried chicken and rice.

By splitting everything, even though it looks and sounds like a lot of food, it really wasn’t. We were definitely full and very satisfied, but not overly full. Because it was a special occasion, we even saved room for a bite or two of a couple of desserts too. Bob ordered an espresso pie and creme brulee. We all had our spoons ready and passed both desserts round the table, each taking just a couple of bites of each. Happy Birthday Bob. 🙂

The whole meal and experience were both fabulous. We all had a great time with very good food. There is no better way to celebrate any occasion than with good food and good friends. 🙂

Erie is a suburb of Boulder, and Boulder isn’t that far from Denver. So whenever you are in the area, you need to experience Piripi. You will definitely be in for a delicious treat.

Piripi is located at 615 Briggs Street, Erie Colorado. If you go during the week, you don’t need to make reservations, unless you are requesting the patio. But if you are going on the weekend, reservations are a must, otherwise you may be waiting for a long time before getting in and enjoying this fabulous international culinary experience. You can call 720-328-0787 or go to their website at info@piripirestaurant.com !Disfrutar!

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

I had some time on my hands, and felt like painting. My neighbors have these two gorgeous plants that I have admired for years. At this time of year, they are always so vibrant with their bright red and yellow flowers. I always hope that some of the seeds will plant themselves on my side of the fence too, but so far, it hasn’t happened. 🙂 This year, they are very prolific and full too.

This year, I decided to capture it as best as I could on canvas. I am definitely NOT an artist, and have serious limitations with my “talents” and ability, but I enjoy painting and try my best. Here is my interpretation.

Never criticize someone for trying. The only way we can improve on things is to try, try, and try again. Practice makes perfect. And if you enjoy doing something, do it for you, and don’t worry about what anyone else thinks or says. We all have to start at the beginning, and are never perfect, so just keep on doing what makes you feel good, and don’t worry about the rest. 🙂

Anything curried is always going to be a big win for me. I love curries of all kinds, but my favorites are the Indian and Thai curries. Those are the most popular versions over all too. The general definition of curry is a dish that is made with a spiced “gravy” or sauce. But curry also means the types of spices used to create these dishes.

All of the Asian countries have their own versions of curry, and there are regional differences within each country as well. They all have their own specific characteristics that make them unique. Thai and Indian curries are some of the most popular versions of curry. Indian curries tend to use more dry spices and yogurt in their curries, whereas Thai curries tend to use more fresh spices and herbs and more coconut milk. Some Indian curries also use a broth or tomato base. Indian curries are also slow cooked, to release all the flavors of the spices, and they tend to be thicker because of the slow cooking process, whereas Thai curries tend to be cooked quickly, as a stir-fry, and their sauces are not as thick as the slow cooked curry versions. Thai curries also tend to all be very similar to each other, with one of the main differences being the types of chilis used- red, green or yellow. The different chilis determine the heat factor of the curry. A Japanese curry is a tamer, milder version of an Indian curry. Indian curry was introduced to Japan in the 1800’s.

We had pork down, and Larry wanted something Asian. Cool beans. I made a pork and vegetable curry with it. I served it over rice with some fried spring rolls on the side. To complete the meal, I served a cool, crisp Pinot Grigio on the side.

Curried Pork And Vegetables

There are so many different recipes for curried dishes. This is but one of an infinite amount from which to choose. As with anything I cook, I use what I have on hand at the time too, which means, there will always be variations to the same dish or recipe. I always add a lot of vegetables to any curry I make. But then again, I add a lot of vegetables to just about anything I make. 🙂

1-2 lbs pork, cut into thin strips

1/2 bell pepper, any color will do just fine

1 cup sliced mushrooms

1/2 onion, sliced very thin

1 cup broccoli florets

1-2 carrots, sliced Asian style or at an angle

1 jalapeno, diced fine

1 TBSP garlic

1 TBSP ginger

4 tsp curry

1 tsp turmeric

salt to taste

1/2 tsp cayenne pepper, or to taste

1/2 cup coconut milk

oil for cooking

2-3 TBSP lime balsamic vinegar, optional

Combine the lime balsamic vinegar (if using), coconut milk and spices together and set aside.

Get a large skillet or wok very hot, add the oil, then cook the pork (or chicken or shrimp if you prefer). Once the pork is cooked, remove it from the heat and set aside. Keep warm.

Add the vegetables to the oil, adding more if necessary, and cook for about 5-7 minutes, stirring frequently.

When the vegetables are softened and the onions are translucent, re-add the pork to the mixture.

Add the sauce. Bring to a boil, then reduce the heat to a simmer and continue to cook for an additional 3-5 minutes, stirring frequently.

Serve over rice and enjoy. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Our Pelicans are teasing me. One day I see them, then I don’t. Or I will see them, but they will not let me take any pictures of them. They are beginning to settle in though and I am starting to see them a little more frequently. I even saw a pair swimming together that didn’t mind that I was capturing them with my camera from the luxury of my back deck. In fact, I think they were even doing a little synchronized swimming just for show and just for the camera too.

Life is a gift. Enjoy all that it gives you. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

People have been eating pine nuts for 1000’s of years. They were used as a food source, medicinal remedies, and even in ceremonial practices by various cultures, including the Ancient Greeks and Romans and Native Americans. Pine nuts, also known as pignoli and pinons, are the seeds found inside of pine cones. There are about 100 or so different types of pine trees, but only about 18 that produce the edible pine nuts that are a beloved treasure around the world, especially in the Mediterranean regions and North America. The edible pine nuts are only produced from pine trees found in the Northern Hemisphere. Some of the more prominent species are the Italian stone pine, the Korean pine, the North American single-leaf pine, and Colorado’s own pinon.

Pine nuts were used for more than just cooking in times of old. They were also used for many different medicinal purposes too. The Chinese used pine nuts in various healing remedies and medicines. European folk legend believed pine nuts were good for curing gout and cataracts. The Balkan people believed that eating pine nuts would make them bullet proof. Sadly, this proved NOT to be the case, however. Both the Ancient Greeks and Romans also believed eating pine nuts, mixed with honey and almonds, was an aphrodisiac. They were thought of as the ancient version of modern day Viagra.

Pine nuts are nutritious and are a good source of both iron and fats. But they are labor intensive and the trees and pine cones take a very long time to mature. The pine trees can take up to 25 years to fully mature and produce seeds. And from there, the pine cones can take up to another 3 years before they start maturing.

Pine tress are thought to be some of the oldest trees on the earth, often living up to about 6000 years. They are most often found in mountainous regions around the world.

The actual pine nuts grow on the scales of the pine cones. Once they are harvested, they are dried in the sun until they open, then the seeds are shaken and dried a bit more before the nuts are extracted. Then the thin brown layering is removed to reveal the white edible seeds. This is all done by hand. Crops are also very unpredictable. Most farmers have found that it is too much of a risk to plant and cultivate for pine nuts, and thus they are left to grow on their own, in the wild. Because they take so long to mature, and are unpredictable, and are very labor intensive to produce and get ready to eat, pine nuts are also very expensive. But to me, they are definitely worth the price, even if I only purchase them occasionally.

In the United States, a good season can produce between 2-4 million pounds of pine nuts. You are allowed to gather up to 25 pounds without having to obtain a permit and registering as a commercial collector.

Pine nuts are used in all kinds of recipes and dishes, from salads to sauces to savory dishes to desserts. I have used them in all of these ways too. Pine nuts are one of the main ingredients in pesto as well, and I love pesto. I love toasted pine nuts, and I use them for so many different recipes, all the time. But because they are so pricy, I usually only make recipes that require a lot of pine nuts, such as pinon cookies or tarts, on special occasions. Here are some other delicious ways of using them. As with anything, be creative and play around. You never know what you can come up with. 🙂

I prefer my pine nuts toasted to just eating them raw, though some people do eat them raw. I have found the easiest way to toast them is to just put them in a small skillet, with no additional oil, over an open fire, and just toast them until they are lightly golden. This only takes a couple of minutes. You can also roast them in the oven, but I think it is much easier to just toast them over an open flame.

Be nutty and enjoy the nuts, however they come. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I am long past the point of “needing” gifts. I prefer experiences. Don’t get me wrong. I LOVE receiving gifts, but I am a sentimental old boob, and have a hard time recycling or repurposing a lot of “things”, especially if they are special and have meaning to me, or come from special people. Thus, I am running out of room for more “things”. So, I like experiences.

Larry and I decided a road trip up to Rocky Mountain National Park, RMNP, was just the perfect idea for Mother’s Day. And that it was. It was a beautiful, bright, sunny day. We saw a lot of deer and elk and enjoyed a delicious lunch up in the mountains as well before coming back down.

Even though it is mid May, our mountains still have quite a bit of snow. But the weather was picture perfect, maybe because of the snow. We mostly drove around, with a few small hikes in between drives. We wanted to hike more, but apparently, we were not the only ones who thought a trip to RMNP was a good idea for Mother’s Day. We couldn’t find parking at any of the lakes we stopped at. But the views were spectacular and we still had a great day.

We did stop and take some “selfies” for those who were interesting in seeing what we were up to. 🙂

We saw a lot of White-tailed mule deer and elk too. They were also enjoying the beautiful day. It looks like they are molting, and shedding their winter coats, just in time for summer.

These were taken from my cell phone. I had a major camera scare. I dropped my camera and thought I broke it because it wasn’t working after. Needless to say, I was very bummed out and mad at myself. Fortunately though, it was just a scare. Once we got home, we got it to work again, and it still takes great pictures. WHOOOOOOO HOOOOOOO!!!!

There were probably about 10-15 elk in this meadow. They look like either all females or young elk. But I am sure the bull was somewhere close by. They usually are, especially with a large herd.

And my favorite little mountain church. I love stopping by and snapping a few shots, if not walking around, every time we pass it.

We stopped at a little Mexican restaurant called La Cocina de Mama A Trip to Estes Park for a delicious lunch. We’ve been there before and really enjoyed it, so we decided to go back again. We sat outside on their cute little patio, with the mountains behind us.

They gave a rose to all the ladies for Mother’s Day. I’ve done this too, in almost all the restaurants I’ve ever worked in, as well as when I taught Water Aerobics, and even at church. It’s just a nice thing to do that makes all the moms and ladies feel special. 🙂

It was a great way to celebrate Mother’s Day. I hope all you ladies and mothers, even if only mothers for your fur babies, all enjoyed your special day too. 🙂

Have a great day and make everyday great. Stay safe and say well. ‘Til next time.

In honor of Mother’s Day, I thought I would share pictures of the animal moms and their babies. Some are my photos and others are not.

Ducks and geese from our lakes.

Mama and her baby kit, from the Wild Animal Sanctuary.

Baby goats and monkeys from Barbados.

And of course, 3 of our 4 babies, Nicodemus, Dorrie and Juneau.

Happy Mother’s Day to all.

Happy Mother’s Day to all of you moms out there. You don’t have to be a “natural” mom who has given birth to a child in order to be a mom. Your children can all be fur babies, but you are still a mom to them. I do not have the two-legged children. All of my babies have 4 legs, a tail and lots of fur, but they are all still my children, and they know I love them unconditionally, always and forever, or should I say furever. A mother is someone who loves can cares for their “children” through thick and thin, no matter what. They are always there for those they love, to provide constant love and care.

My Cormorants are out and about, spreading their wings and taking it all in. I love seeing them, and I really love it when they spread their wings out too. They look so majestic and proud.

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

Once again, our weather is all over the place. One minute it is cold and rainy, the next minute it is warm and sunny. We are on a warm streak at the moment though, and that means more salads. Two days ago, it rained all day and was cold. Go figure?!

The other day I mentioned I had Brussels sprouts that I needed to use. I love to use them in all kinds of ways, but this time I shredded them and turned them into a delicious summer salad. I actually make this salad quite a often. It’s a perfect salad for warm weather.

Brussels Sprouts Salad with Chicken

Brussels sprouts, ends removed and shredded

1/4 red onion, sliced very thin

1 apple, diced

toasted almond slivers

bacon crumbles

blue or feta cheese, optional

cooked chicken, sliced thin

apple cider vinaigrette or other light flavored vinaigrette of your choice

I made a honey-ginger-apple cider vinaigrette.

Honey-Ginger-Apple Cider Vinaigrette

1/2 cup olive oil

1/4 cup apple cider vinegar

1/4 cup honey-ginger balsamic vinegar

1 tsp Dijon mustard

fresh ground black pepper to taste

Whisk everything together and set aside until ready to use.

Shred the Brussels sprouts into thin shreds.

Toss the shredded Brussels sprouts together with the apples, onions and toasted almond slivers. Then toss in the dressing.

Plate up the salad and top with the sliced chicken and cheese if you are using it. Add a bit more dressing, and voila. You have a quick and easy delicious summer salad. You can also add sliced green onions and dried cranberries too. I love adding the dried cranberries, but I admit, I forgot to this time, just like I forgot to add the cheese for Larry. Oh well. it was still delicious. 🙂 I served it with one of my jalapeno cheddar rolls Jalapeno Cheese Rolls and a nice, cool and crisp Pinot Grigio on the side (our own that we made).

Summer is just around the corner. Make your meals quick and easy, and spend more time doing what you love to do. Have a great day and make everyday great. Stay safe and satay well. ‘Til next time.