Monday, March 10, 2008

Mosaic Monday!


1. Untitled, 2. CARGQ6C7, 3. Studio On Fire, 4. 1899__dp.jpeg, 5. pretty textiles, 6. 4218__dp.jpeg, 7. sexy!, 8. pretty but too "hotel-ish" for me, 9. westelm.jpg, 10. MOS2.jpg, 11. lovely kitchen (IKEA!), 12. SB_Bride.jpg, 13. amy2.jpg, 14. amy1.jpg, 15. Doodling, 16. 61/366, 17. r2.jpg, 18. vic12.jpg, 19. vic14.jpg, 20. living room: view 3, 21. Bedroom - great wall color!, 22. great bursts of energetic color!, 23. 5e9f8fa568[1], 24. gen6, 25. studio2

Under Construction


I've been making a few changes to my site. Made a new header and may be making some more changes in the next couple weeks so bear with me.

Sunday, March 2, 2008

I'm Back!



Or at least I hope I am. Things have been very crazy lately, and I haven't had time to post. I've started many posts in the past month and never got to finish them. So there's lots to talk about. I stayed at Red Crags Bed and Breakfast in Manitou Springs the last weekend in January. It was built in 1884 and served as a wellness clinic. Seven of my friend and I spent the weekend scrap booking there. Kara and I stayed in the Pikes Peak Room. We had so much fun. I was able to get 19 scrap book pages done.




While I was gone Clint, Simon, and Ben decided to have a contest and grow a mustache. Simon only lasted a week and so Ben shaved his off too. Clint finally shaved his off last Monday.

Gavin got his haircut short. It was getting in his eyes again so we just went really short this time.



Monday Clint and I went on a date. We went to Nine 75 for a Love of Port (and chocalate!) Dinner. Nine 75 is about 2 minutes down the road. We had a five course meal and tried 11 ports and one table wine.

wine fest

The Menu
APPETIZER
Prosciutto and Melon, Pear and Blue Cheese
served with Barros Off-Dry White Port NV
ENTRÉE
Pistachio-Encrusted Pork Tenderloin, Chocolate Port Sauce, Sweet Potato Fries
served with Callabriga 2004 (Douro, Portugal)

DESSERT

Trio of Cakes and Trio of Non-Vintaged Ports: Vanilla Cheesecake with Chilean Cherry Coulis, Chocolate Mousse Cake, Spiced Apple Bundt Cake with Sweet Cream Frosting
served with Barros Lagrima NV, Barros Ruby NV and Barros Tawny NV
CHEESE
Stilton Cheese, Chilean Cherries and Toasted Almonds and Walnuts
served with a Trio of Vintaged Ports: Barros 2000, Barros LBV 2000/2001 and Barros Colheita 1996
AFTER DINNER
Assortment of Butter Caramels, Dried Fruits, Chocolate-Covered Almond Biscotti and Chocolate-Covered Dried Figs
served with a Flight of Aged Tawnies: Barros 10YO, Barros 20YO, Barros 30YO and Barros 40YO Tawny Ports
COFFEE AND TEA





Yesterday was beautiful outside, it was 73º. We had a cookout and Deb and Mikes. Gavin enjoyed playing outside. We played horseballs. It's a variation of the game horse shoes. You have 2 golfballs attached by a rope and you are throwing them at a 3 rail target 30 feet away. I'm not very good at it, but we had a good time anyways.



Today it's been snowing since about 6am, and is suppose to continue until 9pm. We are expected to get 6-8". What a change from yesterday. Here are some pictures of the boy helping me cook lunch this afternoon.

I'm sure there is much more to talk about that has been going on for over the last month. But I'm exhausted so that's all for now.