Day Three: Lay-over in Arvada, Colorado

We are here to spend time with our children and grand children, not just travel the by-ways of America. Our distance, so far, is over 1,000 miles and the weather has been comfortable, cool-ish, and temperate: no severe thunder storms. Denver is cloudy but enjoyable. A summer joke (on us) is all the roadwork that goes on. Although we might be traveling at 75 miles per hour, it is often 45, 35 …

Music for today:

Meaghan hosted a large bar-b-que in honor of our arrival. Tristan & Ashley, Adam & Gillun, Amy & Jason, Matt (master chef), and Jim and I were treated to the likes of grilled chicken smothered in cabbage pico de gallo, tres leches cake, home made guacamole and chips. With very special champagne, we toasted the nuptials of Tristan & Ashley! How nice of them to spend their honeymoon with us!!!

Meaghan’s Cabbage Pico de Gallo:

1 bag shredded cabbage for coleslaw
5 or 6 medium vine-ripened tomatoes, chopped
1 red onion, diced
1 bunch cilantro, snipped
Juice of 2 limes
Red wine vinegar
Pickled jalapeno juice to taste
Salt, pepper, chili powder

Let sit and get juicy for three hours; toss occasionally.



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