Category Archives: weekend

Fun Friday and the weekend


This art exhibition was a birthday party for the 100th anniversary of the 19th amendment, women’s rights, identity and women in society.

Saturday James and I took a walk down Tennyson and watched the cruising cars that were part of the Elitch Garden Theater’s 130th anniversary celebration.

In the evening the girls Jack-sat while James and I went to Golden Moon Speakeasy, we only had one drink there and then moved to Buffalo Rose (the music at Golden Moon was horrible.) That was a shame because GM has really good drinks.

But, Buffalo Rose has a fireplace.

Sunday, From church, we threw a new intern onto stage and he rose to the challenge. Great job Charles Postell!

Philippians – What is your ending, what are you remembered for?
Paul wrote to the church with three prayers in mind.
-That they would abound in love, loving others greatly and well.
-That they would grow in discernment and lean into the fruits of righteousness.
-That they would live in a way that would make others want to love Jesus.
This means choosing to love those with a different mind, different life walk, different political views. Growing in discernment means to learn as you grow and grow as you learn. Living a blameless, pure life (not a perfect one) so people can trust you and be receptive to your message which is – the absolute pursuit of God. Living so close to Jesus that everyone can see who you follow. When people meet you, what is their first impression? When you leave, what do they remember? When Paul wrote to the church, they remembered him as one who God saved, one that was in jail, suffering, but always worshipped God. Paul remembers the church as a group of people who walked alongside him, fed him, prayed with him, and praised God with him. Paul’s goal was to get everyone involved in the glory and praise of God – to love greatly, grow wisely and let others see Jesus – to be the church to those that need it the most.
Philippians 1:1-2 Paul and Timothy, both of us committed servants of Christ Jesus, write this letter to all the followers of Jesus in Philippi, pastors and ministers included. We greet you with the grace and peace that comes from God our Father and our Master, Jesus Christ. 3-6 Every time you cross my mind, I break out in exclamations of thanks to God. Each exclamation is a trigger to prayer. I find myself praying for you with a glad heart. I am so pleased that you have continued on in this with us, believing and proclaiming God’s Message, from the day you heard it right up to the present. There has never been the slightest doubt in my mind that the God who started this great work in you would keep at it and bring it to a flourishing finish on the very day Christ Jesus appears.
7-8 It’s not at all fanciful for me to think this way about you. My prayers and hopes have deep roots in reality. You have, after all, stuck with me all the way from the time I was thrown in jail, put on trial, and came out of it in one piece. All along you have experienced with me the most generous help from God. He knows how much I love and miss you these days. Sometimes I think I feel as strongly about you as Christ does!
9-11 So this is my prayer: that your love will flourish and that you will not only love much but well. Learn to love appropriately. You need to use your head and test your feelings so that your love is sincere and intelligent, not sentimental gush. Live a lover’s life, circumspect and exemplary, a life Jesus will be proud of: bountiful in fruits from the soul, making Jesus Christ attractive to all, getting everyone involved in the glory and praise of God.
James and I went on a walk around Johnson lake and then had lunch on the patio at The Tavern, it was nice.
In the evening we sat on the porch and Jack brought his rope ball.
Dinners this week – pizza, Thai orange pork with rice and broccoli, cashew apricot chicken with asparagus and salad, spinach alfredo lasagna, tamale pie, Keema aloo with naan, out.
Cashew crusted apricot chicken
1 (12 ounce) jar apricot preserves
¼ cup prepared Dijon-style mustard
1 teaspoon curry powder
4 skinless, boneless chicken breast halves
1 cup coarsely chopped cashews
Preheat oven to 375 degrees F
Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9×13 inch baking dish.
Bake at 375 degrees F for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

Snow is coming

Sunday – From church – A vibrant spiritual life is full of faith filled anticipation and expectations. God is a God of forgiveness, no one is perfect; we all have our mountain highs and valley lows, that’s why God sent Jesus to come alongside us. Don’t run ahead of God – thinking you know what He wants, but also don’t be afraid to follow Him. Live your life, be awake, pay attention to God’s call, be patient and wait with wisdom on Him, not running ahead or falling behind – but walking where He leads. He comes with the things He wishes we would give to others – love and forgiveness, but even if people can’t give you those things – God can.
Psalm 130
1-2 Help, God—the bottom has fallen out of my life!
Master, hear my cry for help!
Listen hard! Open your ears!
Listen to my cries for mercy.
3-4 If you, God, kept records on wrongdoings,
who would stand a chance?
As it turns out, forgiveness is your habit,
and that’s why you’re worshiped.
5-6 I pray to God—my life a prayer—
and wait for what he’ll say and do.
My life’s on the line before God, my Lord,
waiting and watching till morning,
waiting and watching till morning.
7-8 O Israel, wait and watch for God—
with God’s arrival comes love,
with God’s arrival comes generous redemption…
Dinners this week – Olive Garden, grillin’ stuff, beef stew with zucchini tomato bread, black bean and sweet potato burritos with salad, sausage and fried cabbage with beet salad, lemon garlic tilapia with cream corn and brussel sprouts, grilled cheese and tomato soup
Zucchini bread with sun dried tomatoes
1/3 cup chopped sun dried tomatoes
4 small/medium zucchini
1 1/2 tablespoon salt
1 3/4 cups whole wheat flour
2 1/4 teaspoons baking powder
1/2 teaspoon pepper
1/3 cup butter, melted
1/3 cup coconut palm sugar (I am going to use less than that)
2 teaspoons dried rosemary
Rind of 1/2 lemon
2 eggs
1/4 cup water
Soak the sun dried tomatoes overnight in a bowl of water. Rinse. Grate the zucchini and mix with 1/2 tablespoon salt in a bowl. Set aside for 10 minutes, and then put in a cheese cloth and press to drain all the water. You should end up with about 1 cup of very well pressed and compacted grated zucchini. Preheat the oven to 350° F. Mix the flour, baking powder, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl.
Mix the butter, sugar, rosemary, lemon rind, eggs and water in another bowl. Add the zucchini and the chopped and rehydrated sun-dried tomatoes (you can chop up the tomatoes into even smaller pieces before doing this). Mix well. Incorporate the dried ingredients and mix well until it becomes a uniform dough.
Transfer the dough to a non stick 9×5-inch baking pan. Bake the bread for 40 minutes, and then start checking every five minutes until it’s ready. You’ll know it’s ready when you pinch it with a knife and it comes out clean. Let the bread cool for 15 minutes. Run a knife along the edges and unmold.

Labor day was hot. There was a lot of smoke from a fire up in Ft. Collins, still, James, Jack and I went to the pond for a dip. We grilled hamburgers and steak, I made watermelon agua fresca, we watched some Perry Mason, took a drive and had a holiday drink at Phil’s.

Tuesday it rained, then started to snow, then stopped for a bit. Jack and I went for a walk, we haven’t picked plums yet and now we may not get to. If it snows too much they will just drop on the ground and I’m not sure how the ones left hanging will taste, so I may have missed my plum butter opportunity. James and Joel went to the range while the girls and I did some school and made zucchini tomato bread. After dinner we watched another Perry Mason while the snow fell.

Wednesday I went to NIA and Jack was not happy about the amount of snow we got. He did meet a little wren friend though (don’t worry it flew off after a few of Jack’s sniffs.)

We had a cosplay tea in the afternoon.

Thursday urban walk with Jack.

The all day date drive


But first, coffee at Ground up, Jack looks like he needs a cup.

Drive, drive, drive, then a stop at Kenosha pass to stretch the legs.

Then drive, drive, drive, get out at River Runners and find out they are closed (who closes an outdoor restaurant on Labor day weekend?) Played in the river for a bit, then drove into town for lunch because we were hungry.

Then, drive, drive to St. Elmo the ghost town. The chipmunks fet fed so much that they come right up to you. Jack just stood still, he thought he was dreaming – so many chipmunks!

We wandered around town.

Then we drove home, stopping at Kenosha pass again to let Jack out. Since Phil’s was on the way home we stopped there and had dinner from Zomo’s. A wonderful day!




I found a HUGE tomato horn-worm, Grace took it in and is hoping to get it to grow into a moth.

James, Grace and I went to Breakfast Queen to try it out – it was GOOD! I need to go back because I saw they serve Monte Cristo sandwiches!

Grace made some art.

The hummingbirds flitted around.

James spent the afternoon wiping 3 computers, moving 3 desks and 3 chairs upstairs to get rid of.

Sunday I went to church and then we went to Stanley to hear LAPOMPE.

From church -A little help for my friends
Shame, how does the gospel address shame?
Godly sorrow based on truth is guilt that leads to change. Shame is based on lies that lead to hurt, isolation, self-loathing, destruction, feeling like you are unlovable or not important. Shame diminishes us and makes us feel like a failure. Shame speaks to our identity, how we see ourselves and how we think others see us. Only the gospel can remove shame and restore our true identity – children of God, created in His image, part of His plan to redeem us and restore us. Shame is not part of God’s creation, it is a barrier. What are you using to cover your shame? Will it ever be enough? The more you cover shame, the more you pile on, the more isolated you become and the farther you get from a loving God because you feel unworthy. Jesus invites us as sons and daughters to come into His presence, remove shame and cover ourselves with peace. What can separate us from the love of God – nothing.
Genesis 2:25 The two of them, the Man and his Wife, were naked, but they felt no shame.
Luke 8: 43-45 In the crowd that day there was a woman who for twelve years had been afflicted with hemorrhages. She had spent every penny she had on doctors but not one had been able to help her. She slipped in from behind and touched the edge of Jesus’ robe. At that very moment her hemorrhaging stopped. Jesus said, “Who touched me?”…..46 Jesus insisted, “Someone touched me. I felt power discharging from me.” 47 When the woman realized that she couldn’t remain hidden, she knelt trembling before him. In front of all the people, she blurted out her story—why she touched him and how at that same moment she was healed. 48 Jesus said, “Daughter, you took a risk trusting me, and now you’re healed and whole. Live well, live blessed!”
Romans 8:1 Therefore, there is now no condemnation for those who are in Christ Jesus.
I John 3:1 See what great love the Father has lavished on us, that we should be called children of God! And that is what we are!
I was wearing my Popsicle earrings and Popsicle socks.
Grace made a mermaid costumed angler fish.
Dinners this week (starting today) – Shrimp and grits with cornbread and salad, chicken parmesan skillet with fruit salad, turkey veggie meatloaf cups with mashed potatoes and tex-mex salad, mojito lime pork tacos with jicama salad, corn chowder with pretzel rolls and salad, chicken apple walnut salad with veggie soup, out. Notice – a lot of frickin’ salad.
Corn Chowder Recipe
1 tablespoon butter
1 strip bacon, or 1 teaspoon bacon fat
1/2 large yellow onion, chopped (about 3/4 cup)
1/3 cup diced red bell pepper
1/2 cup small diced carrot
4-5 ears of sweet corn, kernels removed from the cobs (about 3 cups), cobs reserved (see steps for taking corn off the cob)
1 bay leaf
4 1/2 cups milk, whole or low fat
2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups)
3 teaspoons of Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
Cook the bacon: Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes.
Cook the vegetables (except the corn and potatoes): Add the chopped onions, red bell pepper, carrot, lower the heat to medium low and cook until vegetables soften, about 5 minutes.
Add corn cobs and bring to a simmer: Break the corn cobs in half (after you’ve stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan.
Add potatoes: After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes. Finish the soup: Discard the cobs, the bacon strip, and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste.



Saturday James, Jack and I started the day with affogato at our favorite coffee shop (for affogato anyway.) Then we headed to Georgetown for a paddle.

It was smoky there (of course.)

When we got to the other side Jack jumped ship to be with James.

And it got windy (of course.) We pulled up to the dock by Cabin Creek Brewery and had lunch and drinks. We almost lost the yellow kayak, it blew away but got stuck in an inlet – whew!

We took the long way home over Guanella pass and saw some big horn sheep.

Geneva creek.

Sunday James left for GJ to switch cars with Bethany (her tags are done, it’s good to go.) I cleaned the house and we all went for a walk in Englewood (and to the Army surplus store.)

I had leftovers for lunch but made a Thai tuna salad for dinner.

Dinners this week – leftovers!! beef stroganoff with salad, flat bread pizzas (meat/olives and peach/cashew/feta/balsamic), meatball subs with fruit salad, bratwurst with smashed potatoes and broccoli, veggie pot pie, out


Wednesday through the long weekend


Ba’corn is healthy if you add it to salad.


I’m loving my Spotify playlist.

Hike at Little park.

Red sun from the fires.

Pond swimming, 4 1/2 hours with Grace and a friend, I didn’t get any pics.

Fun Friday – LEGO exhibit at the DMNS, very cool.

SAME cafe for lunch.

Valor center musical Bright Star (by Steven Martin), it was very well done.

Saturday we left EARLY to drive the LONG way to GJ (cutting around the I-70 fire closure) to swap cars with Bethany because it has to have an emissions test and it can only be done in Douglas co and she has work/school and if she left GJ and came back she’d have to quarantine for 2 weeks. First stop, breakfast at Rudy’s, brisket breakfast tacos – yum!

Road snacks.

Monarch pass.

Blue mesa reservoir,

Finally made it to GJ about 3:30pm, had to time to relax at the hotel before dinner.

The evening view from the hotel, the Pine Gulch fire burning about 18 miles away.

Sunday morning, breakfast and goodbyes.

Smoky Mt. Garfield.

We took the other route back, first stop, Rifle falls SP.

Rifle Gap SP on the way out,

Next stop, White River museum in Meeker, way too much to see in the time we had.

Lunch at a park in Craig that had amazing tree sculptures.

Next stop, Yampa river botanic gardens.

Green Mt. reservoir.

Pure Kitchen in Frisco for dinner.

Made it home at 8pm!

Dinners this week (starting tomorrow) – left overs, bringhe with naan (skipped it last week), garbanzo beans and sausage stew with pita, BBQ stuffed potatoes with salad, pan seared chicken with asparagus and garlic couscous, veggie makhani with brown rice, out/grill.



Saturday – date drive (I could do these every weekend!)

We had coffee at our normal Saturday spot, then headed to Buena Vista to have lunch at River Runner’s grill.

A shady table with an Arkansas river view, some good drinks, music and food.

Then, we took the scenic route home which included a stop in Canon city to see the soon to be restored St. Cloud Hotel.

Then we headed toward Pueblo for a Bingo Burger stop. We had shakes and Brussel sprouts, Jack had a baby Bingo burger.

We finally made it home at 8pm, just in time for some Diners, Drive ins and Dives.

Sunday, From church – A little help for my friends – Anxiety and worry

People, humans, have this desire to be in control, but we live in a world full of uncertainty. This is not the only time in history that we have been on information overload and living in uncertain times – but now more than ever people are anxious and worried, people might feel like their particular worry is something no one else has to deal with. Our culture emphasizes self sufficiency, human nature itself leans to pride, but we were never meant to carry the huge weight of worry and be anxious about everything.

What is the first thing you do if you are worried, if it’s to post it to social media or try to muddle through it alone – there is a better way. Jesus promises to bear our anxieties and worries. He alone is all sufficient. We are told to cast our cares on Him, but just like casting a line for fishing – looking to Jesus and aiming for Him to cast our cares takes practice. Learning to lean on Jesus first means unlearning old ways of dealing with worry and practicing new ways. You aren’t the only one facing uncertainty, feeling anxious and worrying; everyone faces giants, suffering is universal, you are not alone. What we face here is temporary, though it may not seem like it at times, but in the end God will restore what is broken.

Realize that you are not alone, lean first on the Word of God, the promises of Jesus and then come together with others to support each other. Lean on Jesus, cast your cares on Him, pray with and for others, don’t let the information overload of the world drown out the Gospel message.

“Satan loves to fish in the troubled waters of a discontented heart.” – Thomas Watson

“He who is swollen with self-excellency and self-sufficiency—is not fit for Christ. He is full already. If the hand is full of pebbles—it cannot receive gold. The glass is first emptied, before you pour in wine. God first empties a man of himself, before he pours in the precious wine of his grace. None but the poor in spirit are within Christ’s commission. ‘The Spirit of the Lord God is upon me; he has sent me to bind up the broken-hearted’ (Isaiah 61:1), that is, such as are broken in the sense of their unworthiness”. – Thomas Watson

{I Peter 5:5….God has had it with the proud, But takes delight in just plain people. 6-7 So be content with who you are, and don’t put on airs. God’s strong hand is on you; he’ll promote you at the right time. Live carefree before God; he is most careful with you. 8-11 Keep a cool head. Stay alert. The Devil is poised to pounce, and would like nothing better than to catch you napping. Keep your guard up. You’re not the only ones plunged into these hard times. It’s the same with Christians all over the world. So keep a firm grip on the faith. The suffering won’t last forever. It won’t be long before this generous God who has great plans for us in Christ—eternal and glorious plans they are!—will have you put together and on your feet for good. He gets the last word; yes, he does.}

{Philippians 4: Don’t fret or worry. Instead of worrying, pray. Let petitions and praises shape your worries into prayers, letting God know your concerns. Before you know it, a sense of God’s wholeness, everything coming together for good, will come and settle you down. It’s wonderful what happens when Christ displaces worry at the center of your life.}

{Psalm 34:4 God met me more than halfway, he freed me from my anxious fears.}

Dinners this week (starting today) – chili and cornbread, stuffed green peppers with salad, tacos with ba’corn, brown gravy hamburger patties with fried potatoes and leeks , bringhe with naan, chicken, sausage and shrimp jambalaya with brown rice, out/grill.


2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon curry powder
2 medium chicken leg quarters, meat removed and cut into bite-sized pieces
½ pound tiger prawns, peeled and deveined
½ pound cubed fully cooked ham
2 bay leaves
1 pinch salt and pepper to taste
1 (16 ounce) can coconut milk
1 cup uncooked glutinous white rice

Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Season with the curry powder and stir to evenly coat. Add the chicken and stir. Cover the skillet and cook for 2 minutes. Stir the prawns into the mixture and cook another 2 minutes. Add the ham and bay leaves; season with salt and pepper and mix thoroughly. Again cover the skillet and cook another 2 minutes. Pour the coconut milk into the skillet. Add the rice and stir. Reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. Serve hot.



I went to church and it was a pleasant 75 degrees with a slight breeze outside. I know that eventually we will have to move back indoors, but as long as the weather is nice – why not go outside? I had the walker with me just to get up from the bench, I don’t need it to walk.

From church – A little help for my friends

Loneliness – don’t find solutions to problems outside the gospel, those can cause more harm than good.

We had an epidemic of loneliness before the pandemic, it’s a human problem. God looked at everything He made each day and it was always good, until He looked at Adam and saw his loneliness. When He made Eve He now said that everything was ‘Very good,’ When He made us, He wired us to be connected; are there times when we need to be alone and disconnected? Yes, but there is a difference between being alone and being lonely.

What does the Bible say about loneliness? That God is trustworthy in this – He will never take His hand from you, never abandon you, He is with you in every circumstance. People can do nothing to separate you from the love of God and in that love is the unbreakable connection to Him. Through this experience of the presence of God in us we can provide His presence to others. The despair of loneliness can isolate us just when we need others the most. Part of loving others is to be there for them so that they aren’t lonely, in doing this we show them the love of God and show them that He will never forsake them, never leave them lonely.

Genesis 2:18
Then the Lord God said, “It is not good that the man should be alone; I will make him a helper fit for him.”

Hebrews 13: 1-4 Stay on good terms with each other, held together by love. Be ready with a meal or a bed when it’s needed. Why, some have extended hospitality to angels without ever knowing it! Regard prisoners as if you were in prison with them. Look on victims of abuse as if what happened to them had happened to you…5-6 Don’t be obsessed with getting more material things. Be relaxed with what you have. Since God assured us, “I’ll never let you down, never walk off and leave you,” we can boldly quote,

God is there, ready to help;
I’m fearless no matter what.
Who or what can get to me?

Psalm 143:7-10
Hurry with your answer, God! I’m nearly at the end of my rope… If you wake me each morning with the sound of your loving voice, I’ll go to sleep each night trusting in you. Point out the road I must travel; I’m all ears, all eyes before you. Save me from my enemies, God— you’re my only hope! Teach me how to live to please you, because you’re my God. Lead me by your blessed Spirit into cleared and level pastureland.

We sat around the house reading, I went by the library to get some books and I went grocery shopping with the girls. I made spinach enchiladas for dinner, they were so good.

The girls watched Jack so James and I could go out, we were going to Green Russell, but they are closed on Sundays now. So, Phil’s is was.

Dinners starting tomorrow –  blackened catfish with mac and cheese and salad, grilled chicken pitas with brown rice, hummus, onions, tomatoes, feta cheese and cucumber salad, keema aloo with naan, ham steak with baby brussel sprouts and pasta salad, brats with sauerkraut and roasted squash, out

Keema Aloo

2 tablespoons Extra Virgin Olive Oil
1 sweet onion
2 tablespoons Water
2 pounds Beef, ground, lean, raw
4 cloves Garlic, raw
2 tablespoons Ginger root, raw
1 Pepper, serrano, raw
2 teaspoons Cilantro, raw
1 tablespoon Coriander Seed
1 ½ teaspoons Salt, table
1 ½ teaspoons cumin, ground
1 teaspoon Spices, pepper, red or cayenne
1 teaspoon Spices, turmeric, ground
1 (28 ounce) can Ready Cut Tomatoes in Juice
3 each potatoes, raw
1 cup Peas, green, frozen, unprepared
1 teaspoon garam masala

Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.

Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.

Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.


Happy birthday Colorado!


144th! Today was free museum day to celebrate Colorado day, so James and I went on a museum date to El Pueblo (in Pueblo.)

It’s the first time I’ve ever been to this museum (hard to believe, I know.) It’s small, but has a lot of history and information about Pueblo and the surrounding area.

Zebulon Pike’s sword.

1876 flag with Colorado as the 38th star.

We took a tour of the trading post area.

Then, Bingo Burger, which was right across the street.

And a short walk by the Riverwalk, not too far (because it was hot and also because I didn’t want to hurt my stomach.)

Tuesday, ACC, park day, kayaking, last drink, weekend


Tuesday was my pre-op appointment at the doc, going over surgery instructions and do’s and don’ts. Then I went downstairs to get some pain relief.

A friend wanted Grace to make an octopus tattoo so she made this.

Wednesday was park day and people showed up (and they had teens.) Turns out the Mom had been in Police explorers when she was a teen, so Hannah liked her right away.

Thursday Grace and I went kayaking in Georgetown. We made it to the other lake when a huge gust of wind made us get out, we should have just waited 10 minutes, but instead we packed up. Since we were closer to Frisco than home….Pure Kitchen it was.

Jack found a new favorite place to sit.

We stuck close to home for a last drink, first time at the Tavern in Littleton.

Friday Grace had her advisory and orientation for ACC and picked classes (Advisory, English, Algebra and Mythology.) Then we went to River Watch to drop papers and get a new buret, then to Sherry’s Soda Shoppe for ice cream and malts.

I got a new headband and bracelets.

Jack tripped over his own two feets and broke a nail, a trip to vet ended in a wrapped paw and medicine.

Saturday the girls left for Grand Junction, they made it there just fine. I had a busy day with a ton of chores so I can relax after surgery. Sunday James, Jack and I went kayaking at Chatfield, it was James’ first time in the kayak.

We grilled and chilled at home, took a nap, then took Biscuit to the vet (respiratory infection.) The girls should be home tomorrow just about the time we arrive at the hospital.

Dinners this week (not for me, obviously) – spaghetti with sausage and garlic bread, beef stroganoff with peas, pork chops and acorn squash, grilled cheese with tomato soup, vegetable soup, out, grill.

Pork and acorn squash

6 boneless pork loin chops (4 ounces each)
2 medium acorn squash, halved lengthwise, seeded and sliced
1/2 cup packed brown sugar
2 tablespoons butter, melted
1 tablespoon orange juice
3/4 teaspoon salt
1/2 teaspoon grated orange zest

Place pork chops in a 5-qt. slow cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Cook, covered, on low 4-6 hours or until pork is tender.