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Thursday, August 28, 2014

A Clearing

     After seven years I still find it hard to wrap my mind around the fact that in the mountains of Colorado we have monsoons in August. Never the less we do and some of the storms are incredible. Great deluges with lightning striking all around and hail that turns the ground white. A fellow was coming in the back door the other day when I saw a flash of lightning behind him followed by a big boom. I figure it must have struck in the river since nothing seemed fried.
    Luckily most of the storms are in the late afternoon or at night so it doesn't affect the guest at the ranch too awfully much.
    Tonight as I got home from a day off, after what seems to be days of cloudy rainy weather, the air seems dryer and cooler, above me the sky is clear, as I walk across the bridge that crosses the Colorado River and leads back to my cabin on the ranch, I am once again amazed at, as I am every time I see it, the milky way as it stretches above my head from one horizon to the next. As I am trying to pick out constellations I am greeted not by one but two shooting stars.
Its a Great Night

Thursday, June 12, 2014

Whop #Biscuit #Pizza

        I've come up with a new appetizer at the ranch; I grease a small muffin pan and cut puff pastry to fit. Then I mix my ingredients, usually chopped pepperoni and pizza sauce or spinach and artichokes, then top with cheese.  You should use you own favorite pizza ingredients, sauces and cheeses. I would advise chopping up any ingredients and mixing them with the sauces. Bake at 350 for about 20 minutes.
      The origins of this came from a main dish I used to cook when I first started cooking. I used to cook it for friends, family and kids that were around. The kids love this.
      I take a normal size muffin pan grease it well. Pre-heat your oven to 350. Then I take those refrigerator biscuits. You know the ones you "whop" on the side of the counter to open. I use the "grands". That is what you line you muffin pan with. Then just as above you fill with your favorite ingredients, top with cheese and bake.
    You take one or two of these, add a salad and you have a very filling quick and easy meal.  

Thursday, June 5, 2014

Sing Me A song

  Sing me a song of riding the Continental Divide, of an eagle on a wing, sun rises that sparkle the whole day and sunsets that last all night. Sing me a song that brings delight through no mans hand but at the wonders of the world that surround us every day!

Sunday, May 11, 2014

America's European City and Change

         I recently went to #New Orleans for The #Jazz and Heritage Festival. We got there a day early and had the day to explore the #French Quarter.
         I first went to New Orleans as a budding teenager in the late 60's with my parents and younger brother. It was an exciting time for a young boy from a relatively small town. I fell in love with the history, culture and everything else that IS New Orleans. I went back several times between then and the mid 80's. I hadn't been back since "Katrina" but because of my cooking style which is deep in southern soul food and Cajun seasoning, South Louisiana is always in my heart. I was way excited to see the changes that had taken place over the years and revisit this place I had adopted as my own and had become so much a part of me.
       The obvious changes; Bourbon Street has become much more tacky and plastic. No longer "Hurricanes" ( to me the signature drink of New Orleans) served in souvenir glasses. Instead there is the "Handgernade" a sickening green lime sort of tasting drink that is served in some cheap plastic container. Its no where close to as yummy as the "Hurricane". Its also hard to hear any real dixie land jazz on Bourbon St. except for the "Preservation Hall". That is even hard to hear with the very loud sometimes monotonous drumming on the street. Some of the drummers seem to have only one series of kicks and drum rolls and they just do the same ones over and over.
    Another big change I've seen over the years; Just down from the "Cafe' du Monde" is a flea market, well sort of.  On my first trip to New Orleans this was a giant fish market that held every kind of sea and water creature you could imagine. It was amazing for this wide eyed boy.
    I've seen that fish market change into a rather funky off beat flea market and now it is a slick outside mall with regular vendors. Some of them food. The food was the surprising part! It was good! local! friendly! and a pretty good deal! I had a soft shell crab po-boy! : )
    The BIGGEST change I saw was.........
 so this was our first morning and we headed straight to the "Cafe' du Monde". We had gotten in late the night before. If you know me; then you know I'm not racist, AT ALL and I don't want this to sound racist, but sitting there blurry eyed trying to take in the smells and sights of the city and to see it all like when I was a boy and it was all majic to me, this is going to sound funny, but the biggest change and it remains with me, is that as a boy all the waiters were tall stately black men and now they were all little oriental women. Funny the things you notice. HUH?  .

Sunday, May 4, 2014


  "Some people see things and ask why?
I dream things and say why not?
                                                   George Bernard Shaw

Sunday, April 27, 2014

#Healthy #Crockpot #Pork #Roast

         I've been eating about 90% or more organic foods and about 80% is vegetarian. I found a clean grass fed pork roast on sale and wondered if I could make it healthy. Everything I used was organic. I think I came up with a very high protein, high fiber meal that is also low in fat with no GMO's or unhealthy chemicals.
Here is what I used and what I did:
                              2 1/2 pound no antibiotic, no growth hormones, grass fed, boneless pork roast seasoned with Italian Seasoning and Tony Chachere's Cajun Seasoning
                               1 Tablespoon of  chopped garlic
                                2 cups of Anasazi beans soaked over night
                                 2 carrots chopped coarse
                                 1 1/2 yellow onion sliced
                                  2 diced Jalapenos; stems and seeds removed
                                  1 thumb of ginger peeled and diced
    Place all ingredients in crock-pot, just cover with water or chicken stock and cook on high for two hours.

                               add; 1 cup of brown rice
                                       1 can of Healthy Valley organic, gluten free Cream of Chicken Soup
                                       juice of 1 lemon and 1 lime
Simmer for an additional 1-2 hours.
Mine came out super tender and yummy!