Sunrise in Arvada

While pouring my second cup of coffee at 6:30 this morning, imagine my delight at seeing this view from the  kitchen window.  Naturally, I set down the coffee, picked up the camera and ran out the back door.  I just happened to be in the right place at the right time, because within minutes, it was gone.  Now that's the way to start a day:)

Jalapeno's

 Picked the jalapeno's from my plants before our temps dropped, thank goodness.
Finally started dehydrating some of the tons of apples that are on my tree.  I've had the dehydrator going so much lately, just trying to get the food for the Canyon trip done, that I completely forgot about the bushels that my apple tree is producing. 

Pomegranate

Pomegranates...I love them.  According to Eating Well Magazine, Pomegranates originated in Persia and were brought to California by the Spaniards.  To find the ripest fruit, judge a pomegranate by its weight, not its color.  The heavier ones contain more juice.   Pomegranate juice has more antioxidants than other fruit juices. To get the seeds, fill a large bowl full of water and cut, then peel out the seeds under water. You can freeze pomegranate seeds.  And the best of all, right now, they are in my local grocery store for $1.00 each.  I'm there...

Nancy's Team

We all arrived bright and early for the 7:30 start of the 3rd Annual Sarcoma Race/Walk on Sunday morning .  Nancy, on the left, is the inspiration and drive for 'Nancy's Team', a dear friend who's been fighting cancer for 6 years.  Donna, the main organizer and cheerleader for our team, with her 1st Place Medal .

NANCY'S TEAM

 

 

 

 

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Fresh Steamed Florida Mussells

Check out these Mussels!!!!!!This pan is half of the 15 lbs of fresh steamed mussels we had for dinner. 
  I flew into Ft. Lauderdale the night before the 3rd Annual Sarcoma Race/Walk in Plantation, Florida.  There were nine of us that tackled this eating challenge.  Believe it or not, we couldn't finish them off.  Of course we had linguine and bread to dip into the butter, cream, garlic, parsley and white wine broth the mussels were steamed in.  We did our best to load up on protein and carbs for the next day's Fund Raising Event.

Dinner tonight

Who can't love Shrimp on the grill????Yum.  These are Key West Pinks, the shrimp.

More Tomatillos..yeah!!!

Notice how the bottom of the tomatillo's are starting to split, that means they are ready to pick.  They'd better hurry up and ripen, we are expecting a low of 25 degrees next week.