We've had perfect fall weather this week in CO - mild and sunny.
Today, however, skies are gloomy. We're hoping for some big snow in the mountains.
I'm in the city, enjoying a relaxing weekend with my husband. Don't worry, I went out ahead of the bad weather to accomplish my four+ miles this morning. My appointment with the Cardiologist is looming, so I'm trying to stay as fit as possible.
It's been fun gathering photos for the Scavenger Hunt as I spent time both in Breckenridge and Denver this week.
Thank you to Ashley Sisk who hosts the Meme.
Here's what I found:
I like to spend time in Nature even when I'm in urban areas. Yesterday, I walked around the lake at City Park, about 2 miles from my house. Downtown Denver provided an interesting backdrop to the tranquil scene.
VINTAGE or RETRO
These family photos hang in our entry in Breckenridge. Some are from the 1800's. The old rug beaters are also antiques.
(iPhone photo edited with CAMERA!)
No, it's not Andy Warhol. It's a self portrait using the Thermal Camera in Photo Booth on the iPad and then editing it with the Sketchin app.
Those of you who know me well can imagine my difficulty with this one! My husband and I collaborate making simple meals and are satisfied with a small portion of fish or poultry for protein and a big salad full of raw veggies. Not much "cooking" going on anymore at our house.
This photo is of my Granddaughter, Amanda, (9) who made a cheesecake from my "famous" recipe when she visited us in Breckenridge this summer. It's a heavy, New York style cheesecake, feeds a crowd, and is easy enough for a child to make. She wants to make another this winter over a ski weekend when we have a house full of family. Needless to say, I'd have to run more than 4 miles a day if I was eating this too often!
(Original photo was taken with my Sony DSLR, but I edited it with the Sketchin app on my iPad.)
One of my favorite fall photos, I took this at Denver's Wash Park with my iPhone and edited it in CAMERA!
Just in case you want to try the Cheesecake:
by Barb at LIVE and LEARN
1 pkg. Pepperidge Farm Bordeaux Cookies, finely crushed* (or any sugar-type crisp cookie)
2 T. butter, melted*
Butter or spray for greasing pan
4 8oz. Pkgs. cream cheese at room temp. (Can use 2 pkgs. of light.)
2 cups sugar
6 eggs (Can use egg substitute.)
2 tsp. vanilla
16 oz. carton sour cream (Can use light.)
Grease bottom and sides of large spring form pan with butter. Combine crumbs with melted butter and pat into bottom of pan.
Beat cream cheese in large bowl. Add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and fold in sour cream. Pour into pan and bake in preheated oven at 375 degrees for 45 minutes. Turn off oven and let cake cool in oven 1 hour. Remove from oven to cool at room temperature. (Be sure it is cool before refrigerating or top of cake will collect moisture.) Refrigerate at least 8 hours before serving. Store in refrigerator.
This recipe is from The Enlightened Gourmet (I believe the book has been out of print for many years). I have never had it flop. It’s a great cake to take to a party, as it will feed about 16 people. I serve it with fresh fruit or a fruit puree. There are no high altitude adjustments. *My family likes more crust, so I use 1 ½ Pkgs. of Bordeaux cookies + 3 T melted butter.