Jack Frost

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March – In like a Polar Bear!

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Snow gently falls outside. Tiny pin pricks of ice stick to everything. The sliding screens are frozen shut. I heard my husband struggling with the garage door this morning. It was frozen to the concrete. Winter hasn’t let got of us and won’t for another month at least, but this is Colorado, it could be seventy degrees tomorrow with blue skies. Days like this just remind us we’re still in the winter months. So I’ll throw another log on the fire and enjoy the cold weather…..from inside.

Dead of July A novel by Sandra Thompson

SPOOKY

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Snow clings to the leaves that cling to the tree

What a difference a couple of days makes. I sipped wine on my deck on Sunday. It was seventy degrees and a beautiful day. Now snow clings to the leaves that still cling to the Aspen Tree. Eighteen degrees and falling.

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Dead of July – A Novel by Sandra Thompson

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Cold Beauty of Colorado

Some days I just want to share the beauty I wake up to every morning.

If I could paint it, I would. 

If I could put it into a song, I would do that too.

I hope my photographs do it justice. 

HAPPY JANUARY MORNING FROM COLORADO

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COLORADO CORN CHOWDER – WITH CHEESE SCONES

MY COLORADO CORN CHOWDER
  • 2 tablespoons Olive Oil
  • 12 ozs slab salt Pork
  • 1 lb andouille sausage
  • 1 cups diced  onion
  • 2 large carrots, chopped
  • 1 celery rib, chopped
  • 1 red bell pepper, chopped
  • 1/2 lb potatoes diced
  • 1/2 lb sweet potato diced
  • 6 cups reduced-sodium chicken broth
  • 3 cups corn (from about 6 ears)
  • 1 1/2 cups heavy cream
  • 1 teaspoon fine sea salt
  • 2 teaspoons black pepper

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It is a very cold day in Colorado today. I hope there is plenty of action to keep everyone warm during the Bronco’s game.  Soup is one of the best things to chase the cold away, so I made my own recipe of corn chowder, accompanied by cheese scones. I have to say, it was pretty delicious.

Soup

Cut the rind off the salt pork and dice the pork into very small pieces. Slice the andouille sausages and throw all of these ingredients (including the rind) into a large (5 quart) heavy bottomed pan. Fry for around ten minutes, until pork is crispy and saussage is cooked. Remove from pan with slotted spoon and put to one side.

Put two tablespoons of olive oil in pan and when it is heated add onions, carrots, celery, bell pepper and potatoes. Cook for around ten minutes until they are nice and soft.

Add chicken broth and allow to simmer for approx fifteen minutes.

Add corn, salt pork (not rind), and sliced andouille sausages and simmer for a further ten minutes until corn is cooked and sausage is warmed through.

Add heavy cream and simmer very gently for five minutes.

Add Salt and pepper to taste.

Serve with Cheese Scones taken from (http://allrecipes.co.uk)

  • 7 oz self raising flour
  • 1/4 tsp salt
  • 1/2 tsp mustard powder
  • 1/2 tsp cayenne pepper
  • 1/2 oz butter
  • 2 oz grated strong Cheddar cheese
  • (3 1/2 fl oz) milk

Prep: 15 mins | Cook: 10 mins

1.
Heat oven to 220 degrees C / gas mark 7 and lightly grease a baking tray.
2.
Sift flour, mustard powder, cayenne pepper and salt into a mixing bowl.
3.
Cut the butter into small pieces and add to flour.
4.
Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs. Stir in grated cheese.
5.
Add the milk gradually, stirring well with a knife until the mixture begins to stick together.
6.
With your hands, knead the mixture gently to form a soft smooth dough.
7.
On a floured surface flatten or roll the dough to about 3cm thick round.
8.
Use a 5cm round cutter to cut out individual scones.
9.
Place scones on the greased baking tray. Brush with milk and sprinkle some extra cheese on top.
10.
Cook for about 10-15 mins until golden. Cool slightly before serving.
 Saturday has become ‘Soup Day’ in the Thompson house. Soup is good for the soul. I hope you enjoy this recipe and…………………………….

GO BRONCOS