Back to "cooking"

First week in CO, I made a simple salad made with red and yellow bell peppers, roma tomato, baby spinach, red onion, and avocado. I went a little veggie crazy at the grocery store and got SIX bell peppers. Oh what to do, what to do…

So this salad easily turned itself into a tomato/pepper chicken stew without the avocado…

Then when I had more bell peppers left, I made a veggie pasta dish simply with diced up bell peppers and yellow onion, the leftover baby spinach and a dab of butter! Talk about multi-tasking ingredients!

To celebrate my last couple of days before work, my friend Christine and I also went over to White House Pizza in Carbondale. We shared the spinart (can you guess what’s in it? ;) ) dip, 

 and I had the arugula and clam pizza!

 Both so delicious!

Tomorrow, I’m moving into a tiny little place that I can call my own. Considering that I left pretty much ALL of my kitchen supplies back in WI (sad!), I don’t know what cooking in the studio might turn into. Moreover, it’s got a kitchenette with two little burners, tiny convention toaster oven, and a mini fridge! This is definitely going to be a challenge/adventure!

As for exploring the beautiful hiking trails, I have been kept busy nursing a sick puppy (healthy now!) so hopefully by the next post I can really put up exciting photos! Since it’s the off-season out here in the Aspen area, things are definitely quiet…and it makes me miss home so much more! 

In the meantime, check out this awesome view outside the patio at my work (the peak of Mt. Daly in the far center!):