Friday Finds & whats on my mind.

my daily routine:
- woke up @ 7am w/ Tom "a working man."
    - turned some pages in A Visit From the Goon Squad
         - let Partner out & about
          -  cooked a quesadilla
              - tidy up living space
         - sipped a SKA Blonde Beer & sat outside with Partner & Ponds crew
          - packed up & went to Le Bateau
Summer in Steamboat is just like I was warned about- beautiful sunny days- people out tubing-biking-hiking- free summer concerts- happy hour and hot springs evening soaks.

Today after 6 I am venturing on a hike up Emerald- which I have heard is a great view and distance.  Caitlin & I will catch up and take in some mountain beauty!

 my TO DO:

-dontation drop off | bank&post office | pack room | Ask Allison @ Ponds about extension | etc.

artwork found on ETSY. random ; but I am moving into a room with Tom next week & keep having the desire to buy something for the space. As cool as this art is- I think if we were looking to frame something ideally we would create something on a canvas together to have a collaboration piece.




Well hi 5 Friday- my parents are riding the Hogs up for a visit tomorrow- they have never been to this town & I have a lot I want to show them-
|strawberry park | Yampa river | mahagony or mambo| and walk the strip|

the head & the heart

first heard this group at the Telluride Bluegrass Festival - and I feel hard for them. I am picking up their album at the library today .  Can't wait to hear the rich & folky vocals with the bluegrass  instruments. Music like this is this fits for a mellow rainy day or night sitting around a fire with the best of company!

COOK..BOOK

Makes one 12-inch long baguette; about 24 slices
Ingredients:

• Baguette about 14-inch long

• 8 oz cream cheese, at room temperature
• 4 oz fresh goat cheese
• 1 large garlic clove, minced
• ½ cup finely chopped red bell pepper (about 1 medium)
• ½ cup finely chopped sun dried tomatoes in olive oil
• ¼ cup finely chopped Kalamata olives
• 2 oz finely chopped spicy salami
• About 2 tbsp minced Italian parsley
• About 1 tsp minced fresh thyme
• Freshly ground black pepper
• Salt to taste (very unlikely since there’re plenty of salty ingredients)

Preparation:
Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.
Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.

Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.

sandy diego days

 July 12

 to

July 19

  4 friends unite on the Golden Coast. 2x2 in beds and futons sharing space and meals & laughs each day together!   These three incredible women in my life inspire me to be me and live a loved life that I deserve. With all my heart I love them all- and am lucky to call them best friends!

Tuesday Inspired!

I first saw this statement. or brand. or movement in Telluride Colo & now spot it everywhere!

the colors. and the random beauty attract me! artist credit to Kirra Jamison