Our first attempt at hiking to the top of the ski runs at Cuchara Mountain Resort today was not successful. In fact, we only made it about a quarter of the way up. We are using an old service road that switchbacks up the mountain and once served as an easy (green) ski run. Our progress was halted not only due to our physical limitations, but also the depth of the snow. On our next attempt we'll be taking snow shoes and sleds to make the way down a little more fun. We saw lots of animal tracks and got in a good workout so the outing was not a total flop. Now that we know what we're working with we'll shoot for half way up the mountain next time.
The new oven and cook top was installed today while Jay and I spent time painting the living room. We're noticing more and more people inhabiting cabins within the development, though we still don't have any neighbors in either direction. It's funny, now I find myself being the nosy old lady on the block keeping tabs on who's coming and going. We'd really like to make friends with the cabin owners at the end of the road who have an outdoor hot tub on their second story deck overlooking the mountains. Perhaps a "we're your new neighbors" batch of cookies is in order.
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| Jay was experimenting with night photography on the deck. This is my favorite shot of the evening. |
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| Knee deep in snow on the way back down the ski run. Wishing for a sled right about now. |
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Notice I haven't gone full on dread locks hippie chick yet.
However, no makeup is a good start and really good for the skin too. |
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Dinner this evening: Venison roast with mashed potatoes and brown gravy.
I marinated the venison in the crock pot overnight with beef broth, brown sugar, Worcestershire, vinegar, garlic, and herbs. In the morning I added a little water to the marinade and cooked it on low for 8 hours. The leftovers will get shredded and sauced for hot barbecue sandwiches at lunch tomorrow. |
that night picture is amazing!!! and the food looks yummy, too! Lauren - I recently started making my own broth. It's SOOOO easy. You just need a few pounds of meaty bones (leftover if you ever eat the meat with bone-in works great). Add water to cover. Add an onion or two (cut up but don't worry about peeling), about 2 large carrots, 2 stalks of celery, salt, pepper, and whatever herbs you want. Bring to a boil and then turn down the heat and simmer partially covered for 3 hours. Strain, pushing on the vegetables to release juices. Let cool, skim fat. Use immediately or refrigerate for up to two weeks or freeze for three months. Way better than store bought!!
ReplyDeleteLovely! This is going on my list for sure. We'll be heading into town soon so I can pick up some extra veggies for broth making. Missing you guys and the Green Room burgers a ton!
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