Another new recipe, May 14, 2016

Strawberry Fool from the New York Times. Essentially sweetened strawberries with sweetened whipped cream, but the recipe does allow for other dairy, so we used sweetened goat yogurt, and it was fabulous! We give it a 5

New recipe, May 12, 2016

Bordeaux Style Strawberries from the June 2016 Cooking Light. This was ok--it gets a 3.

New recipe, August 2, 2015

Cherry and Goat Cheese Popsicles from the July 15, 2015 Denver Post.

These get a 3--the cherry seemed a bit subdued.

New recipe, July 31, 2015

Fresh Mango Ice Pops from the July 15, 2015 Denver Post. All fruit--very tasty! We felt they could use a little something more to really make the mango flavor stand out--maybe a touch more citrus juice. We give these a 4.

One more new recipe, July 30, 2015

Today's ice pop--Cucumber Sesame Popsicle from the July 15, 2015 Denver Post. These are very refreshing, not quite as popular with the family--we give them a 4.

New recipe, July 29, 2015

Apricot and Pistachio Ice Pop from the July 15, 2015 Denver Post. These were also very popular with Mark's family--different people have different favorites, but each one so far is someone's favorite. These get another 5.

New recipe, July 28, 2015

Egyptian Hibiscus and Peach Ice Pops from the July 15, 2015 Denver Post. Another 5!

New recipe, July 27, 2015

This week we are on an ice pop theme, thanks to an article in the July 15, 2015 Denver Post. Today's is Ruby Grapefruit and Campari Ice Pops. Excellent, they get a 5 for flavor! They never quite freeze hard, retaining a slight slushiness, which makes it a bit difficult to get them out of the mold--we wonder if this might be from the small amount of alcohol from the Campari.

New recipe, July 31, 2013

The last night of our family reunion. We made Blueberry Ginger Sorbet, from the August 2013 Eating Well. This is very tasty! We give it a 4.

New recipe, July 30, 2013

Lime Mango Sorbet from the August 2013 Eating Well.  Nice, we give this a 3.

New recipe, June 28, 2013

Pistachio Cranberry Shortbread from Southwest Airlines Spirit Magazine May 2013. These are wonderful, we give them a 5!

New recipe, June 27, 2013

Microwave Almond Brittle from the May 2013 Cooking Light. Easy and excellent, be careful to watch the color! We give this a 4.

New recipe, June 26, 2013

Rosewater Shortbread Cookies from the June 2013 Bon Appétit. As made, these are way too dry. The flavors are nice, but we give them a 2. Needs more butter!

New recipe, June 25, 2013

Today's ride was relatively easy, from Carbondale, up the gorgeous Crystal River Valley, and over McClure Pass to Paonia. Only 57 miles! There was a cyclist injured badly in an accident, unfortunately.

Today's new recipe is Lemon Thins (just as good with lime, as we had run out of lemons), from the February 2013 Eating Well. Nice, these get a 3.

New recipe, June 24, 2013

Today's ride took us from Buena Vista to Carbondale, over Independence Pass (12,095 feet), a 91 mile ride. These Brown Butter Pistachio Financiers, from the June 2013 Food and Wine, tasted fabulous! And of necessity, we ate them without the Creme fraiche. We give these a 5!

Fabulous Feast, April 27, 2013

This evening we held a dinner party for Mark's parents, Mike and Ann Groshek, and their friends, Ran and Mary Gardner, John and Barbara Moran, Ann and Marlon Weaver, and Frank and Susan King.

We started with the Smoked Salmon with Faux Caviar and White Chocolate Wasabi  Sauce from Top Chef, as an appetizer.  We have always found this to be a 5, and it still is!  Served with Gruet Blanc de Noirs, a lovely, cost-effective sparkling wine from New Mexico.

The amuse bouche was the Pea Pancakes from the April 2013 Bon Appetit.  This still gets a 5.  Served with Chateau La Rame Bordeaux Blanc 2010.

The next course is the Halibut and Shrimp in Minted Broth from the May 2013 Cooking Light.  We still give this a 5.  Served with Damilano Langhe Arneis 2011.

The next course is the still fabulous Spring Panzanella from the April 2012 Food and Wine, another 5!  Served with the Chateau La Rame Bordeaux Blanc 2010.

The main course is Lamb Roast with Mustard Sauce, from the April 2013 Food and Wine.  This gets a 5 again!  Served with a wonderful 2005 Bordeaux, Chateau Lafon-Rochet Saint Estephe.  The wine is a sublime match!

Dessert is the new recipe this evening--Syllabub with Strawberries and Black Pepper, from the NPR website.  Everything else we served this evening was something we had rated a 5, and this is another 5!  Served with a  perfect match, the Carod Fréres Clairette de Dies.

New recipe, June 25, 2012

Dinner was an impromptu salad with a glass of Bieler Père et Fils 2011 Coteaux d'Aix-en-Provence Rose.

The new recipe was this really quite tasty Homemade Bacon Milkshake, from the Christian Science Monitor. May sound odd, but if you have ever had bacon with pancakes and maple syrup, you'll get the idea. This gets a 4!

New recipe, April 21, 2012

Kumquat Ice Drops from Kumquatgrowers.com. This was our after dinner treat, as we attended the Human Right Campaign Mile High Gala. The flavors ate interesting, a little too salty on some pieces. We give it a 3