Chihuly at the Denver Botanic Gardens

Saw the posted impressive glass art exhibit by Dale Chihuly last weekend in Denver.  For more information on him or the traveling exhibit,  go to the Denver Botanic Gardens.  Seeing these works was an exceptional treat.  We were able to view the glass art during daylight hours and also during dusk time when they were illuminated.

Here are a few of the pictures I took at the gardens, set to music:

Friends and I had great food and a marvelous time.   Dessert below was served at The Market on Larimer Square, delicious!  And we saw a live performance of "Pippin" at the Buell Theatre.  Retail therapy was included.  Also great fun!

I came home to paint and refurbish my study.  More on this tomorrow, or soon.

A Red Door

Just painted, our front door!  It went from green to red.

Looking much better than this two days ago...

My back is a bit sore, but think it was worth the effort.  Also spruced up the entrance with a coat of paint on the barrel that holds cosmos about ready to bloom.  The yellow mums came from Home Depot.  The husband and I disagree about it needing another coat of paint on the door.  That red is not covering 100 percent, so must do another coat for adequate coverage.  Sigh.

These references were used for

• how to paint a door
• best 8 red colors for exterior doors
• colors for doors with a feng shui influence

The red I used was made by Behr, Ruby Ring # 5853, exterior semi gloss latex

Come visit!

Rolled Dumplings for Peach Cobbler

Ripe, lucious peaches are everywhere in western Colorado this time of year. Sweet, juicy fruit picked straight from the tree was used to make our latest peach cobbler.  Freshly grated nutmeg and cardamom make those juices zing.

The best recipe for peach cobbler can be found at Cook.Com, in my humble opinion. Here it is:

OLD FASHIONED PEACH COBBLER

8 or 9 peaches, peeled and sliced
1/2 c. water
1 1/2 c. sugar
2 tbsp. self-rising flour
Pinch of salt
1/2 c. butter, melted
*add cardamon and nutmeg, optional*

Cook peaches in water until tender. Mix flour, salt and sugar. Add to peaches. Mix. Add melted butter.

PASTRY FOR COBBLER:
1 c. self-rising flour
1/2 tsp. salt
1/3 c. shortening
4 tbsp. sweet milk, or enough to make a stiff dough

Blend flour, salt, and shortening to coarse meal texture. Add milk. Roll on floured surface. Pour half of peaches in 9x13 inch pan. Cut some dumplings and push dumplings down into the peach juice. Pour remaining peaches in and top with lattice strips. Bake in a 350 degree oven 35 to 40 minutes, or until top is golden brown. I like to sprinkle a little sugar on top before baking. This should be juicy cobbler, not dry.

The rolled texture of the dumpling and the self-created thickened sauce is similar to that of an apple dumpling.

A little vanilla ice cream doesn't hurt the taste!