Pink Martini was awesome in concert. I wish they had started the show an hour earlier (it was a late start, 8 pm.) They did 2 of my favorites in the first few minutes, so that was cool. I found Pink Martini because it slid into my playlist as a song Spotify thought I might like, so that is pretty cool too. I found them by accident and then they just happened to be playing a concert in town, fate.
Saturday we went to Ft. Lupton for a pancake breakfast, parade and a tour of the museum. Jack said yay for pancakes, boo for the loud parade.
The festival we went to is called Trapper days, but it used to be called Tomato days (because the town had a tomato canning facility.)
The week – Pup-corn at EG, Monday date lunch in Georgetown and a drive over Guanella pass. Creativity club, Grace and Bethany came.
We went swimming in Clear creek for the last time this season (the water dropped to 57 F and that’s too cold.)
The weekend –
Coffee and shopping at the farmer’s market.
More pancakes, this time mini ones, car show, parade and lunch at Pho.
Nap, TV, Englewood block party.
Sunday – church, river sampling, lunch date, TV and leftovers for dinner.
From church, I like that we just started Colossians and that the First Five Bible study starts Colossians tomorrow. Who does Jesus say He is, who do you say He is? Jesus is the manifestation of God, the literal embodiment of God. Jesus brought God into the realm of human limitations. He has a unique power of authority and influence over all creation. Sin doesn’t get the final say, Jesus came to make peace between us and God. He is enough, respond to Him, stay grounded and steady in Him.
Colossians 1:15-18 We look at this Son and see the God who cannot be seen. We look at this Son and see God’s original purpose in everything created. For everything, absolutely everything, above and below, visible and invisible, rank after rank after rank of angels—everything got started in him and finds its purpose in him. He was there before any of it came into existence and holds it all together right up to this moment. And when it comes to the church, he organizes and holds it together, like a head does a body.18-20 He was supreme in the beginning and—leading the resurrection parade—he is supreme in the end. From beginning to end he’s there, towering far above everything, everyone. So spacious is he, so expansive, that everything of God finds its proper place in him without crowding. Not only that, but all the broken and dislocated pieces of the universe—people and things, animals and atoms—get properly fixed and fit together in vibrant harmonies, all because of his death, his blood that poured down from the cross.21-23 You yourselves are a case study of what he does. At one time you all had your backs turned to God, thinking rebellious thoughts of him, giving him trouble every chance you got. But now, by giving himself completely at the Cross, actually dying for you, Christ brought you over to God’s side and put your lives together, whole and holy in his presence. You don’t walk away from a gift like that! You stay grounded and steady in that bond of trust, constantly tuned in to the Message, careful not to be distracted or diverted. There is no other Message—just this one. Every creature under heaven gets this same Message. I, Paul, am a messenger of this Message.
Dinners this week – green chile pork stew over rice with salad , Fire roasted corn chowder with tamales, grilled veggie pasta with alfredo sauce and salad, jalapeno popper stuffed chicken with corn on cob and tortellini, out (MOA reception), leftovers.
Fire roasted corn chowder
- 8 ears of corn, husked
- 1 red pepper
- 2 tablespoons butter (if pan roasting)
- 5 cups chicken stock, divided
- 2 tablespoons olive oil
- 4 ounces salt pork, pancetta, or thickly sliced bacon, diced
- 6 cloves of garlic, finely diced
- 1 sweet onion, finely diced
- 2 leeks, white and pale green section, diced
- 1 1/2 cups finely chopped fresh cilantro
- Salt and freshly ground black pepper
- 1/4 – 1/2 teaspoon ground dried chipotle or a pinch of cayenne pepper
- 1 cup half and half cream (optional)
- 2 tablespoons freshly squeezed lime juice
- GRILL METHOD:Preheat grill to medium-high direct heat. Roast corn on grill, turning a quarter rotation every 2 minutes or so, until kernels begin to brown. Roast the bell pepper until the skin blackens, Remove corn and bell pepper from the grill and let cool. Cut kernels from the cobs into a bowl. Reserve. Skin and seed the bell pepper, then dice it finely. Reserve.
- PAN METHOD:Cut kernels from the cobs, and dice bell pepper. Sauté corn and bell pepper in a large pan with 2 tablespoons of butter for 10 minutes, or until corn begins to brown. Reserve.In a food processor, purée half the grilled (or sautéed) mixture with half the stock. Reserve. In a stockpot over medium-high heat, add oil and cook pork, garlic, onion, and leeks for approximately 8 minutes, stirring occasionally, until contents begin to brown. To the stockpot, add the puréed corn mixture, remaining stock, remaining corn and bell pepper, and cilantro. Turn up heat until it reaches a boil, then reduce heat and let simmer for 15 minutes, Just before serving, season to taste with salt, pepper, and chipotle, Add cream (if using) and lime juice.