This afternoon I got back from my Junior League provisional retreat weekend up in Winter Park. We stayed at the YMCA Snow Mountain Ranch. We did a service project, learned about Junior League, and made some new friends :) I'm looking forward to being involved with an organization that focuses on improving the condition of women and children by investing in community projects and giving back almost 30,000 of volunteer hours a year.. just here in Denver!
Here's the view from the ranch:
The Aspen trees are turning gold... and Jason and I are hoping to take a fall drive to experience "the gold rush" next weekend.
This afternoon we visited the farmer's market and found 5 for $1 green peppers and picked up zucchini and eggplant for dinners this week. LOVE the fall pumpkins added to the farmer's market scenery.
We grabbed quick "Supreme Grilled Cheese" sandwiches for lunch (including some green pepper, tomato, and turkey - yum!)
and then headed out to hit the trails. Today we went out to Deer Creek Canyon. This open space park is super close to us- only about a 10 minute drive and has some great trails. We only did about a 3 mile hike today - The Meadowlark Trail up and the Plymouth Trail back down.
We did run into a little trouble along the way back down.... can you spot him?!
A rattle snake! Jason was brave enough to stick around for a photo- I rushed by and hurried down the trail with Hubble. He was LOUD! You could hear him rattling before we rounded the corner to see him. Some mountain bikers were the original discoverers... we could hear them freaking out about 200 yards up the trail.
For dinner Jason is making Baked BBQ Chicken and Potatoes- can't wait to try it (pics to come tomorrow) while I blog ( & apply for jobs) on the porch with this beautiful sunset!
The other night we had these interesting little guys. Santa Fe Foldovers. They were.... just OK. But- here's the recipe!
1 cup Bisquick Heart Smart® mix
2 tablespoons cornmeal
1/4 cup very hot water
1 cup canned no-salt-added black beans, drained, rinsed
1/3 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons sliced green onions (2 medium)
1/4 cup shredded reduced-fat Colby-Monterey Jack cheese blend (1 oz)
1/2 cup shredded lettuce
1/3 cup chopped tomato
3 tablespoons fat-free sour cream
- Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
- 2 In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms.
- Place on surface sprinkled with Bisquick mix, gently rolling to coat.
- Shape into ball; knead about 5 times or until smooth.
- Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan.
- In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.
- 3 Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.
Eeewwwww! I wouldn't be able to handle that snake either.
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