Quote of the Day: “What is there to do in Estes Park other than shopping?”
I am surprised I still have a tongue left.
The Three Sisters were guests during my third (and final) innkeeping stint of the summer, about a week before The Flood of 2013. They were actually nice people, just high-maintenance (and unaware that they were high-maintenance).DH and I went on a short hike one afternoon and got caught in a hail storm. Luckily, we were no longer in the open at that point and took shelter under some pine trees, but we were still less than half-way home . . . .
After five days of steady rain, Estes Park is under water; the bed and breakfast is in reasonable shape except for the innkeeper’s basement flat, which is flooded. And, spur Highway 66 is in danger of failing a few hundred yards up the road from the inn. The town will bounce back, as it always has.
CSA Share Week 15: Asian eggplant, summer squash, green beans, spaghetti squash, carrots, strawberries
Week 15 Recipes: eggplant pasticcio (from The Greens Cookbook by Deborah Madison: did not use mushrooms, used The Teenager’s heirloom tomatoes, and even though recipe did not call for squash, I threw it in there anyway and it turned out great); green beans with olive tapenade; roasted spaghetti squash and carrots
CSA Share Week 16: garlic, Russian kale, dragon’s breath beans, potatoes, baby bok choy, Asian eggplants, summer squash, onions, strawberries, acorn squash, eggs
Week 16 Recipes: eggplant pasticcio (because it was so good last week :-)); dragon’s breath beans simmered with tomatoes (the beans were surprisingly bland — definitely not a CSA highlight); sautéed garlic ginger bok choy; roasted potatoes; kale quiche (the Russian kale was sweeter than the usual kale and worked beautifully with the lovely orange and black cherry tomatoes from The Teenager’s garden)
CSA Share Week 17: Asian eggplant, summer squash, rhubarb, strawberries, arugula, spinach, potatoes, carrots, onions, beets (kept the greens, gave away the beets), green beans
Week 17 Recipes: rhubarb-apple betty (I think I had more than 1 pound of rhubarb, and even with halving the amount of sugar, the betty had the right balance of sweet and tart; recipe from The Greens Cookbook by Deborah Madison); Zuni stew (also from The Greens Cookbook, used squash, green beans, garlic, and onions from CSA, and heirloom tomatoes from The Teenager’s garden); white beans and eggplant gratin (from The Greens Cookbook); beet greens quiche; spinach noodle pudding (from The Greens Cookbook); roasted carrots/potatoes/green beans; arugula lasagna (recipe found here, and fabulous, even though my arugula was a week old, and I did not have shallots so used onion instead! My hat off to Annelle Williams, a wonderful cook!)