"Glow in the Gardens" and a Chicken Dijon Recipe

On Wednesday evening, Larr and I went to the "Glow in the Gardens" event at the Denver Botanic Gardens. I love lights and I love doing holiday things, so when I saw the poster for this event this past summer, I knew I wanted to go. I had originally had visions of a whole family excursion. I guess I was hoping for a sort of revival of the fall fun we had when the kids were little. But, that was not to be. I just have to let go of those ideas.

Anyhow, Larr and I tried to go last week, when the weather was perfect and it was a Hollywood movie kind of night. Lots of other people had those same visions, and so we could not even get a parking spot. Last night was supposed to be rainy, so it was much less crowded than it could have been.

We entered at dusk. The pumpkins were freshly carved and the decorations were lined up like little soldiers. I especially loved the spot where there was a heavy fog hanging in the air from the large water sculpture. I also loved the glowy balls hanging from white knee high hose. (I think that might be my favorite decoration at the event.)

Dotted around the decorated areas where people gathered you could find these man-made trees where you could send a wish to you dread relatives. It was a start to their Day of the Dead event that is coming up.

The reflections of the lights in the trees on the lake were also a bit magical. The event was pretty quiet and calm, which I loved. Larr and I were able to notice the lights reflected on the water, the warm color of the wood illuminated in the gazebo and the glow of the leaves that were lit up from behind.

And of course we saw pumpkins, lots of them. As you can see, dinosaurs were the theme of the evening.
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Chicken Dijon

4 skinless, boneless chicken breasts
3 tablespoons butter
2 tablespoons all-purpose flour

1 cup chicken broth
1/2 cup half-and-half cream
2 tablespoons Dijon-style prepared mustard

In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.
Preheat oven to 150 degrees F (65 degrees C).
Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.
Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!

Ethan's & Brandon's Camping Trip Near Buena Vista + Italian Sausage and Tortellini Soup Recipe

Ethan and Brandon went camping last weekend. Ethan needed to get out of town and into nature. I believe that he also wanted to try out the new tent that we gave him for his birthday. It is an excellent tent.

They headed out towards and camped near Buena Vista. On the way, they caught sight of a bear. It was kind of an exciting thing for the boys. I think it worried the bear. It kept looking back to see if they were following him. He could not know that all they wanted was a few photographs.

We went to Buena Vista every summer when the kids were racing bikes. We also went just as a get-away as some friends own a tiny house in town. Coming round the bend on the north side of South Park (the very same that the cartoon is based on) is always a treat. It has so many connections with fun times with the family. I think it might be the same for Ethan.

They explored the area just north of Buena Vista, which we have not done, and they came across this set of tunnels that Ethan loved. It is pretty cool.

On another day they went four wheeling and encountered an odd, troubling sight. They found that some folks from Kansas were trying to go over the trail in their minivan. We're talking about a 4-wheel drive trail. Other 4-wheelers simply waved at the family as they trundled past. The family had purchased a map from town that said it was a good road. Ethan's Delorme Atlas showed it as a trail, a 4 wheeling trail. It was clear that they were in trouble and scared so Ethan and Brandon helped them out, alternately giving them instructions on how to drive over the rock gardens and sand pits. Other time Ethan drove the van for them.

When the boys encountered the family, they were praying because they thought they were going to die.The parents both in their late 70's and overweight. Their adult son was about 35 and has mental challenges. What they thought would be a nice drive turned into much more than they had bargained for. They were also not prepared for the day as they did not have the right clothes or enough water. Before the boys rescued them, they had considered abandoning the van and walking down the mountain. There was a point where they all got out of the van to walk a part of the trail while Ethan drove through the rock garden. After the 15 minutes of walking, they were tired and done. At that point in the day, the family was about 30 miles out of town. There was no way that they could have walked out.

It took a while and the van suffered some damage. The woman, white knuckled, learned to not stop when driving in a sand pit. I would imagine that they also learned about the importance of being prepared when you go exploring in nature.

At the bottom of the mountain Ethan and Brandon intended to bid them farewell, but the family was insistent on taking them to dinner as a token of thanks. They said that they were sure God had sent Ethan and Brandon to save them. At dinner the husband leans over to Ethan and says, I want to show you something. I want you to know who you saved, and as he did that he pulled out a photograph of himself dressed as Santa. He smiled jovialy and chuckled a bit. " You see," he says with a twinkle in his eye, "you saved Santa Claus."

Later that night the boys relaxed around the camp fire. Ethan tried his hand at star photography.

By the time they returned home, I think the boys felt satisfied with their trip. I am sure that they would have been happy to have camped for a longer time, but at least they were able to get away for a short while and try out the new tent, which is a good one.

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It is still hot here, but we have a bounty of vegetables from our friends, so I decided to make a lovely Italian Sausage and Tortellini soup and garlic bread for dinner. I will stop on my way home and pick up some freshly shaved Parmesan cheese to put on top of it.

Italian Sausage and Tortellini Soup
via: The Kitchn


Serves 2 for dinner plus leftovers
Neutral cooking oil, such as canola
1 pound bulk hot or mild Italian sausage
1 small yellow onion, chopped
2 to 3 large cloves garlic, minced
1/2 cup dry red wine (or substitute chicken stock)
1 (28-ounce) can whole, peeled tomatoes, preferably San Marzano
2 cups low-sodium chicken stock
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
Parmesan rind (or a small hunk of cheese), optional
1 (9- or 12-ounce package) fresh or frozen tortellini (see Recipe Notes)
2 cups roughly chopped spinach
Kosher salt, freshly ground black pepper, and red pepper flakes, to taste
Shaved Parmesan and extra-virgin olive oil, for serving

Drizzle a tablespoon or two of oil into a large Dutch oven and place over medium-high heat until shimmery and sizzling hot. Add the Italian sausage (do not break it up yet) and sear until golden-brown on one side, about 2 to 3 minutes. Flip and sear the other side, another 2 to 3 minutes. Once the sausage is lightly browned on both sides, start aggressively breaking it up with wooden spoon. (The goal is to get some delicious caramelization in the bottom of the pan as opposed to just steaming the ground meat in its own liquids.) Using a slotted spoon, transfer the sausage to another bowl, leaving the fat in the pot.
Reduce the heat to medium and add the onions and a big pinch of salt. Cook the onions, stirring occasionally, until soft and translucent, about 5 to 8 minutes. Add the garlic and cook for another 15 to 20 seconds, just until you start to smell its aroma. Add the red wine and increase the temperature to high. Allow the liquid to cook out at a raucous boil, making sure to scrape the bottom of the pot to release any delicious brown bits as it bubbles.
Add the canned tomatoes and juices to the pot. Then use kitchen shears to cut the tomatoes into bite-sized chunks. Add the chicken stock, balsamic vinegar, brown sugar, and Parmesan rind. Season with kosher salt — start with about a 1/4 teaspoon — and freshly ground black pepper. Bring the liquid to a boil and add the tortellini. Reduce heat to medium-low and simmer until tortellini is warmed through, about 10 to 15 minutes.
Add the spinach to the pot and stir until wilted. Taste and adjust seasoning. (Remove Parmesan rind if used.) Serve with a drizzle of good olive oil and a dusting of shaved Parmesan.

For an easy side, use any leftover spinach to make a salad with your favorite vinaigrette, and add some frozen garlic bread if desired. Leftovers keep getting better; reheat with additional chicken stock or water, as needed.