Best Fish and Chips in Denver

Okay, I understand that we all have different opinions of what fish and chips means to us...but I can honestly say (as an Englishwoman who knows her fish/chips) that every time I have eaten at GB Fish and Chips, I've thoroughly enjoyed it. You can eat it there or have takeaway. They also offer a wide range of other English items: Sausage rolls; Cornish pasties, English bangers and of course -- pickled onions! A wonderful assortment of beers is also available. The restaurant is located at 1311 Broadway, Denver.  

Clarks Shoes -- 200 Years in the Making

This year, Clarks Shoes celebrate their 200 year anniversary. I'm happy to say I have been a customer for more than 60 of those 200 years. I remember having my feet measured (length and width) over 60 years ago in a small town in England. Those shoes fit perfectly! Then, when I had a family of my own, I took my three sons to Clarks for their school shoes. Brown or black leather brogues for winter...sandals for summer. 

As the photograph suggests, I still wear Clarks Shoes. I've had these for many, many years and they still look and feel great. The leather and craftsmanship speaks for itself. Well done Clarks Shoes!

Chocolate Eclairs

 

These chocolate eclairs look very difficult (and impressive) to make but they are easy...once you know how.

Ingredients

1 cup water

1/2 cup butter or margarine

1 cup all-purpose flour

4 eggs

Method

Heat oven to 400 degrees F. 

Heat water and butter in a medium saucepan until a rolling boil. Stir in flour. Reduce heat to low and stir vigoroughly for about a minute or until the mixture forms a ball. Remove from heat. Beat in eggs, all at one time and keep beating until smooth. I use a mixer at this point. Drop 1/4 cup of dough onto an ungreased cookie pan, placing the dough about 3" apart. Bake for 30-40 minutes or until puffed and golden brown. Cool on a wire rack (and here's the secret my teacher taught me 65 years ago) pierce the puff with a toothpick or sharp knife to allow the steam to escape, therewise the eclairs will go flat! Once the eclair is cooled...slice open with a sharp knife and remove any uncooked dough filament -- next fill with heavy whipping (that you have whipped until it stands in peaks) plus 1 tablespoon sugar and a few drops of vanilla essense. You can also fill with Vanilla Pudding or ice cream. Dust with confectioners' sugar or drizzle with chocolate icing. This recipe yields 12 eclairs.

Chocolate icing: Melt 2 ouces of sweetened chocolate and 1 teaspoon butter over heat. Stir in 1 cup confectioners sugar and about 2 tablespoons hot water. Spoon over the eclairs. 

Bisquick Easy Cheesy Biscuits

 

From start to finish...15 minutes...what could be easier?

Recipe 

1 cup of Bisquick

1/3 cup milk

1 tablespoon vegetable oil

1/4 shredded cheese 

Method

Heat oven to 450 F. 

Mix ingredients with a fork and drop onto a slightly greased cookie tray. Recipe make 6 biscuits. Bake at 450 degrees F. for 13 minutes. Once out of the oven, brush with melted butter and 1tablespoon of Hidden Valley dried ranch dressing. 

The Memory Organizers

Mary Beth Benner is embarking on an exciting career. Her new business combines her previous jobs of working for the Colorado Rockies Baseball Club where she organized non-game events, tours and weddings at home plate, to becoming a 5th grade teacher. She loved both jobs…but, an entrepreneur at heart, she always wanted to be her own boss.

Unsure of how to proceed, Mary Beth consulted a professional career coach who confirmed what she already knew deep down...that she wanted to combine her passion of connecting with people to learn their unique stories with her love of teaching and organization. Mary Beth found her calling and joined The Photo Managers - a worldwide organization of professionals who help people organize, preserve, and share their priceless and irreplaceable photo memories.

From there she started her company The Memory Organizers and today, Mary Beth sees the joy and happiness on people’s faces when their old, disorganized and decaying photos are finally safe and preserved! She loves to be able help her clients preserve their legacy for future generations! As one prospective client blurted during a presentation Mary Beth was giving, “I could keep you busy for 6 months!!”

For more information about the photo management services Mary Beth offers, visit her website thememoryorganizers.com or reach out to her directly at marybeth@thememoryorganizers.com.

The Best Scones Ever!

This recipe is super easy. Don't know where it came from but picked it up somewhere. It makes two batches roughly 7" round. They freeze really well. I often give them to my friends who rave about them. It's all in the ingredients!

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ cup butter (cold)

1 cup heavy whipping cream

1 cup fruit of your choice (cranberries & blueberries) work well.

Method

Place the flour, salt and baking powder in a large bowl and mix with a fork to distribute. Using a cheese grater, grate the butter (or cut into tiny pieces) and add to flour mixture. Then add the cup of whipping cream and fruit of your choice. You might have to add a little more cream to bind it all together. Divide the mixture into two pieces and, with your hands, make into two patties about 7” round and about ¾” in height. Cut into sections, pulling them gently apart (so they can grow in the oven) and place on a greased baking sheet. Brush with a little whipped cream and sprinkle a tiny amount (or not) before baking at 450 degrees for about 16-18 minutes. Remove when light brown and wait about 5 mins to cool on tray before putting on the rack. Make an icing to drizzle with confectioners’ sugar and a little water for a running consistency.

Note: I’ve used every fruit in season or dried fruit such as cranberries, raisins, blueberries, etc. I’ve also used fresh fruit such as blueberries, peaches, chopped apples, cherries, etc. If using juicy fruits such as strawberries/peaches…use less whipping cream.

Springside Cheese Artisans

 

Recently, I came across the Springside Cheese Artisan Company in Pueblo, Colorado. As a cheese lover (who isn’t) I decided to take a few samples home with me. To my absolute delight, the Gracier (Carr Valley Cheese) Penta Creme blue cheese was so good; I had to research the company. It was the smoothest and creamiest cheese I’d ever had in my life. As you can see below (taken directly from their website) the company came into existence around 1850…and boy do they know their business. I’ve included their link at the end of this post if you’re interested to learn more. 

Rich in the tradition of Wisconsin cheesemaking, Springside Cheese carries on a family legacy of producing the finest hand-crafted, natural cheeses.

It’s no secret that cheese making has a long history in Wisconsin. Once the wheat industry lost its economic luster in the mid-1850s, cheese became Wisconsin’s next lucrative endeavor. Once a simple and sensible means to preserve milk, neighborhood cheese makers began branching out, not only providing cheese to much of the state, country, and in some cases world, but also in invoking the beginnings of cheese making as an art.

As Springside Cheese enters a new generation, it will remain one of Northeast Wisconsin’s longest running factories, and the quality and taste you've come to expect will continue for years to come. In addition, Springside Cheese looks forward to creating and introducing an exquisite line of artisan and organic cheeses, using inspiration from our own German heritage as well as other rich tastes we love. Making cheese is our family tradition. Make serving it yours.

In the winter of 2012, Springside Cheese expands to Colorado, opening its first retail store outside of Wisconsin. The store is managed by Keith Hintz, the eldest son of Wayne Hintz, owner and cheesemaker of Springside Cheese.

https://springsidecheese.com/