Cyndi Palmer: A few thoughts on rosehips, remains and rising stars |

Cyndi Palmer: A few thoughts on rosehips, remains and rising stars

When it comes to weather in Grand County, there are four seasons: June, July, August and winter. Or so the saying goes.We might have to change that to June, July, August and fall if we don’t get more snow to make it winter. But the extended fall has allowed more time to gather wild rosehips, which make great tea and are one of nature’s finest sources of vitamin C. The fleshy red fruits, or rosehips, of the wild rose bush have as much Vitamin C as at least one orange. Plus, they’re free for the picking, easy to identify, and good for you. Most sources say they should be picked after several frosts, making right now the perfect time for picking them.The fruits are tasty raw, right off the bush, but if dried and ground, they make great tea. You don’t even have to remove the seeds. Rose hips are also great in jelly, but need to be blended with another fruit for a better final product. Most of the recipes I’ve seen suggest using apples. I combined the berries with kiwi for a red and green holiday look.Another recipe I always think of during the holidays takes care of a good portion of those Thanksgiving leftovers. The simple dish is a twist on the Monte Cristo sandwich. Take a common biscuit recipe, or Bisquick’s, and pour a layer into a greased casserole dish layered with any choice of shredded cheese, ham and turkey, and top it off with a final layer of biscuit mix. Bake at the regular biscuit temperature, and check it now and then; maybe stick a clean skewer or other type of cake tester down the center to make sure it comes out clean before completely removing the dish from the oven. In a saucepan on medium, heat you whip up a standard cheese sauce, starting with butter, flour, and then add milk and cheese (I prefer cheddar) until it thickens. Pour the cheese sauce on the individual portions, dab some of that leftover cranberry sauce on the side when serving and voila.Well, enough of the fall harvest and leftovers – there are plenty of new items on our plates and getting out and about will help us work off all those calories.Grand Lake also has a couple big items coming up this week. There’s the annual Olde-Fashioned Crafts Bazaar, with a story in these pages, and this weekend is also one of the last times to take a tour of the Historical Kauffman House and Museum until next summer. The log home, which overlooks the shore of Grand Lake, was built in 1892 and the Kauffman family operated it as a hotel until 1946. A gallery was added in 1990 to house additional exhibits, which display interesting tidbits on what life was like in pioneer times in the area. One of the most interesting pieces on display is a list of the behaviors were expected of the female teachers back in the day.Other talk in town is of a couple musical talents in the shadows starting to rise from their fairly unofficial status. Slavo is a reserved gentleman I met Saturday night drumming the rhythm for skilled flutist Miguel Medina at a party to celebrate the opening of Earth Enchanted in Hot Sulphur Springs. He said he’s not too serious about a musical career and isn’t much of a barfly. But I think he should look into playing more often.The other guy I heard about is acoustic guitarist and songwriter, Jed Henry. Henry is most known for his sense of humor hosting and playing during local open mic nights but, apparently, he just started coming out of his shell. He’s trying to make that leap, said One Time band bassist Willy Williamson, and I know how hard that is. Henry is set to play in between the two sets of guitarists Matt & Willy both Friday night at the Winter Park Pub and Saturday night at Buckets Saloon. I wouldn’t be surprised to hear about him at some bigger venues by the end of next year. Neither he nor Slavo have quite made it big just yet, but I’m keeping my eye on both of them.

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