Cherries. Fresh, ripe and wonderful cherries. Sweet, succulent and gorgeous cherries; a love so strong that years ago I gave into this being not just cherry season but embracing that my fingertips will be stained crimson and my apron will be splattered as if Jackson Pollack was my sous chef season. It’s all good. I love them sweet, sour and bing. Their pits are the pits but that won’t stop me.

Each year when fresh cherries flood the local markets I am determined to find new and wonderful ways to use them. In years past I’ve been lucky; this Cherry Ricotta Pie is amazing; a cherry version of the Sidecar Cocktail is not just tasty but gorgeous and my own yearly effort includes making maraschino cherries; eschewing the more plastic pink orbs from the grocery. I was itching to use a new ceramic loaf pan that I got for Mother’s Day (my kids now find gifts easy; photo props work every time!) and remembered that I had bookmarked this lovely cherry and nut cake from my friend Elle at Elle’s Kitchen. The transition from a cake to a loaf pan was easy enough and the results were fabulous. A pound cake that is dense and moist but not overly sweet that is filled with nuts and fruit; it’s already on my favorites list for seasons to come.

I still recall vividly the trip to Washington, D.C. many years ago for the annual National Cherry Blossom Festival. The trees are gorgeous and their aroma fills the spring air with an intoxicating scent. That experience cultivated in planting a cherry tree upon our return to our home in North Carolina and I continued that tradition in the home I just sold. Sadly, that ‘cherry’ tree turned out to be a crab apple tree (a nursery mistake) but a girl can still dream and I’m hoping the next place will have the space to continue that tradition. The excitement of the first blossoms heralding spring is a memorable experience on its’ own but the abundance of fresh cherries during the summer become the real icing on the cake…or maybe I should say cherries in the pie!

Elle’s recipe called for maraschino cherries but I chose to use fresh, chopped sweet cherries. Without them I would probably next use the maraschino cherries I made last year; I’ve got about a cup left and it’s time to make a new batch. Yes, there will be a repeat performance of this recipe; it was terrific. Not too sweet and filled with big chunks of cherries and toasted walnuts; actually I would say it was perfect!

Thanks Elle…now come on over for a slice and a cup of coffee!

I hope you’ll allow me to make this short and sweet; just like these snowcones. I was already late to the gate that I’m writing on Friday AM and then my daughter just called. She’s subletting her apartment for the summer so she can concentrate on her health more and finances less and today is moving day (again…didn’t I just do that?). Someone bailed on her last night (Grrr) and she needs help STAT so mom to the rescue!! But truth is, what kind of story is there that I would share in conjunction with these simple but pretty amazing summer treats?

How about the fact that I have been a snowcone addict my entire life? Forget all of those trucks with ice cream bars (though I do still love me a creamsicle I can’t deny). There had to have been a distinctive tone to that jingle the snowcone man had on his truck because I always knew…and as much as I recognized his particular song, I also knew I would do one half cherry and one half lemon; the blending of tart and sweet was ingrained in me from a very young age!

I was shopping with my older daughter a few weeks ago at Costco when I first spied a machine for making snowcone ice. I was salivating at the thought but she reached out to my frugal side and I deferred. But you know how when you make a choice that is maybe the wisest but it’s all you can think about? A silly snowcone machine? But it’s true…and I caved. Now you can shave your ice however you want, use your blender or Blendtec or buy some from Sonic (I love their crushed ice but I REALLY wanted snowcone ice!).  It’s really about these spiked, fruity toppings.

These are beyond simple…really. Making it even easier are these light flavored vodkas. I’m often asked to sample a variety of flavored vodkas but for the most part, they are not my thing. However, Smirnoff has recently launched a line of light (78 calories per serving) dessert-inspired flavored vodkas.  The inaugural three flavors include Raspberry Pomegranate Sorbet, Mango Passionfruit Sorbet, and Lemon Sorbet.  Each contains only 1.3 grams of carbohydrates and 0 grams of fat or protein per 1.5 fluid ounces. I immediately thought of using this vodka for snowcones and no, I’m not letting my girls pry these from my fingers! The bottles are pastel and yes, super girly but I’ll tell you…not one guy passed on the notion of these spiked lovelies. Light and refreshing all the way around!

Now I’m off to help my girl finish packing and I’m glad I have some of these syrups in the fridge…I do think I know how I’ll reward myself later today!

I was provided with vodka from Smirnoff to sample however all opinions are my own.

I was one of the lucky few invited last fall to join a group of local food bloggers and attend an intimate dinner at one of Chef Frank Bonanno’s wildly popular Denver restaurants, Luca D’Italia, to sample some of the recipes from their new icookbook, The Luca D’Italia Cookbook. Filled with recipes for family style Italian food; it’s not just a collection of recipes but also includes over 2 hours of instructional video providing readers with a variety of skillsets including how to poach a lobster, how to bone a chicken and how to butcher a rabbit among them. I couldn’t help but think, ‘how fortuitous.’ Great food in a beautiful location but even better for me? The chance to make that same great food myself. And I really had the best of intentions. I would peruse the iBook and decide upon my favorite dish and replicate it here; anxious to share with my readers the goodness that I experienced in this warm, intimate environment.

Then, life happened and some balls got dropped and here I am 6 months later; house sold, daughter 2 months into chemo (and managing it well, thankfully) and I’m currently living with friends which has allowed me some rest and respite; both sorely needed. My blog schedule might be a bit erratic but I’m getting back into the swing of it and also enjoying some local food events so I was absolutely thrilled to be invited to another Bonanno Concepts production; their first pizza joint aptly named Bonnano Brothers Pizzeria.

While these two restaurants are totally different, it’s not hard to see the ribbon that runs through them that exemplifies a Frank Bonanno (ad)venture. Exceptional food combined with equally exceptional service; that is their hallmark. Well known in the Denver area with an impressive stable of ten restaurants, Chef Bonanno was lucky to have found his passion early and has had the experience of working in restaurants most of his life. Reared in New Jersey, Bonanno was always immersed in food; whether at the table of his Sicilian grandmother or with his parents on trips to New York City to explore restaurants. Landing in Denver where he graduated from the School of Finance at the University of Denver, he continued that passion by earning a second degree at the Culinary Institute in Hyde Park, NY. Denver is lucky to have drawn him back west and with him his legacy of great Italian food that he shares with such passion.

Our dinner at Luca D’Italia started with Burrata and an assortment of salumi. The salumi was perfect; Frank is reknown for his love of cured meats but for me it was all about the Burrata. Oh. My. Goodness. I recalled it so vividly that it was a ‘must have’ when invited to the pizzeria. How can you not love cheese stuffed with more cheese? A thin layer of mozzarella is stuffed with homemade ricotta which is then drizzled with olive oil and served with toasted, crisp bread. Heaven on a plate and only just a starter!

Dinner was served family style with large platters of food placed on our tables. Each dish was masterfully cooked and presented and I would be hard pressed to declare a favorite. Considering my fondness for lobster, you might assume that the Lobster Fra Diavolo shown above would have won my heart but everything was so good I’m glad I didn’t have to make a choice!

Maybe Wild Mushroom Fusilli would be your favorite?

We enjoyed so much more too; Calamari with Caper Berries, a fantastic Brick Chicken with Panzenella Salad, and ended with Tiramisu and house made Limoncello. An altogether fantastic experience. If you’re local, you probably know the place and should scoot over for dinner but if you’re not local and want to enjoy it too? By all means check out the The Luca D’Italia Cookbook, you will love it! Here’s just one sample…you can make your own Burrata and see why I’m so in love!

What’s the biggest difference for me between Luca D’Italia in Denver and Bonanno Brothers Pizzeria in Lone Tree? Finally one that is near me! I’m unabashedly a suburbanite and while some will lament the dearth of fine dining compared to living in the city, I have to say I love something closer with abundant parking. I heard rumors about them traveling south but it wasn’t until I was invited to bring a companion to their Friends and Family opening that we found out just how close. In the Vista at Park Meadows; within ten minutes from my door to theirs and with abundant parking? Can you say Happy Camper?

First and foremost? One of my absolutely favorite cocktails, the Aperol Spritz, is ON TAP!! That alone would be enough to see me become a regular customer but that was just the beginning. The aforementioned Burrata was a must and though it’s easy to make it will most likely always be on my ‘have to have’ list. Served with crispy slices of bread; it’s heaven on a plate I tell ya!

My friend Karen and I shared some of our dishes so that we could indulge in more choices. Our second appetizer was the Calamari and Pepperoncini. Perfectly prepared and tender squid are served with fried rings of pepperoncini peppers; a surprising but also delicious combination of ingredients. I think we fought over the last one. Not kidding.

We kept our salad simple and went the route of Caesar; so good I actually forgot to get a snap! Yes, it has an egg in it. How else do you REALLY prepare a proper Caesar salad??!!

I surveyed the menu choices for our main course, a pizza. Yes, I spied the Lobster Fra Diavolo Pizza but my single mom/frugal mentality couldn’t even consider it…until my hosts insisted. Well, if you insist…it would have been rude to have not accepted, right? Worth every penny. A fabulous crust topped with lobster, tomatoes, chiles and ricotta. I think ‘swoon’  fits. Amazing pizza. Though I’m anxious to get back for more…the Wild Mushroom and Walter White are next on my list. And if I’m in the mood for spur of the moment? I love that they have a community table smack dab in the middle of the room; no reservations required!

Served alongside our pizza was a trio of accompaniments. Parmesan cheese, chili flakes and the most wondrous of all? Chili Oil. I tried to be discreet, I really did but if you had been there you might have noticed my forefinger dipping into a pool that I put on my plate…just loved the stuff. It’s simple as can be but my daughter and I learned a hard lesson. DO NOT LEAVE IT OR LET IT EVEN SIMMER!!! Our first go around was not good, in fact it was totally burnt. Let’s blame multi-tasking OK? Second time was the charm and I loved it enough that I begged to share this recipe with my readers too. My only word of caution after that one about not letting it burn? Use good olive oil. Your end result is only as good as the ingredients you put into it. It’s sort of like my tequila advice when making margaritas…you don’t have to use the most expensive but also don’t use the cheapest!

Pretty huh? So tasty too. We loved it drizzled over the pizza and especially the crust and at home I’ve used it for breads, marinades and salad dressing. I’m hooked.

Thankful we had shared our food, my friend Karen and I made it a point to save room for dessert. We each ordered a dessert to share. The Chocolate Budino with sea salt was rich and creamy; the biscotti a perfect accompaniment. BUT…

This was the bomb. Long a favorite at Osteria Marco, this Butterscotch Bread Pudding has moved out to the burbs. This alone was worth the trip.

Considering our dinner was pre-opening night I would have expected some snafus but I saw none of that. The wait staff was friendly and knowledgeable and the food was amazing. I couldn’t have asked for more. Wait…yes I could. We sat next to their garage doors that open onto the heart of the Vista area with foot traffic and a water fountain; next time I’m hoping the weather permits and they are open. I’ll pretend I’m sitting on the Vendetta sipping my Aperol Spritz…now that would be perfection!

I know better but I’ve done it again. Eager to have spring start and not content to just buy some basil at the grocery store, I decided to purchase a couple of plants last week and put them into pots and harvest their leaves instead. Then it snowed and night temperatures fell into the 20′s and the error of my ways (and my impatience!) were made evident; again. Boxes were located, old sheets were found and some rocks to hold everything in place were resourced from the garden to provide much needed protection from the elements we know all too well can be (and often are) the harbinger of our spring in the Rockies.

Now that our weather this week seems content to be rainfall in lieu of snow, my little plants can be uncovered most nights and just in time too; two plants were lost to Mother Nature’s cold and none of them are really large enough for a big harvest so I carefully removed 8 of the best leaves and was able to complete my task at hand. Luckily, strawberries are gorgeous and abundant this time of year and while I consider summer the ideal time for margaritas, I’ve learned to love making diverse combinations depending on the freshest produce of the season and for this season I simply love the combination of strawberries and basil. This vibrant and beautiful cocktail is simply a perfect one to serve for Mother’s Day (or any day for that matter!).

If you are a regular reader; please ignore my pleading but I find it’s my mission in life to make sure a good margarita is made…so please, no cheap tequila or triple sec for this baby. I prefer Reposado, a slightly aged tequila and a good orange liqueur. Pretty please? Do it for the children!! Oops, no, wait…do it for Mom!!!

This was a tough assignment for sure; this reviewing of a book all about compound butters. First there was the huge effort of deciding sweet or savory…that was almost unfair so I decided to try both before making a decision. One savory version using caramelized onions was terrific; we used it on baked potatoes and bread and a dollop topped some grilled chicken before it completely disappeared. I love caramelized onions on so many things and I can assure you that mixed with some additional butter they are nothing short of divine. Still, in this butter competition to win 1st place in my heart, I must admit that the sweet version won first prize; we just LOVED this combination of butter, vanilla bean and citrus zest…and so did our English muffins!

Lucy Vaserfirer has crafted a simple book with outstanding combinations of one of my very favorite things. Butter. All butter. Butters with fruit, with caviar, with vegetables and with spices. Butter, butter, butter. And more butter! Her blog at www.hungrycravings.com is filled with her recipes and techniques with a focus on demystifying chef techniques for everyone. Lucy is the author of Seared to Perfection: The Simple Art of Sealing in Flavor and Flavored Butters: How to Make Them, Shape Them, and Use Them as Spreads, Toppings, and Sauces, which she styled and photographed herself and is she is now currently at work on a cookbook all about marinades. In her spare time (HA!) Lucy is an Adjunct Instructor of Cooking at Clark College in Vancouver, WA and at Mount Hood Community College in Gresham, OR.

My friend was here while I wrote this post and was glancing through Lucy’s book; I now have a list of those she thinks should be next in line and we both agreed that Coffee Butter (butter, turbinado sugar and dry espresso) needs to be made stat. And Gorgonzola Chive Butter. Plus Lemon, Parsley and Caper Brown Butter and, well, the list could go on and on; in fact I think I need a new fridge just for all of the butters I’m envisioning will be made!

This particular butter is wonderful; sweet butter is combined with vanilla bean and a combination of both orange and lemon zest for the perfect morning treat. While I know I would love it on some cranberry scones or simple crepes; a more typical morning here would see me lucky to get some English muffins in the toaster (though it reminds me I need to make some more of this English muffin bread!). It elevates such a simple morning staple into something much more special and I just know the friends I’m staying with are happy that this morning will see the ‘hands off’ sign lifted from their gorgeous bowl filled with this delicious butter!

Harvard Common Press has graciously offered to give two of my readers a copy of this book. It’s easy to enter:

• US residents only; must be 18 or older to enter.
• Contest ends Sunday, May 12, 2013 at Midnight.
• Winner will be notified via email on May 13th and have 48 hours to respond otherwise another winner will be picked.

How to win:

1. Just leave a comment and let us know what you love most in a compound butter.
2. For a 2nd entry follow me on Twitter and leave me a comment letting me know that you did!

Good luck…and if you don’t win? Then buy this book; it’s a lovely addition to your library; this book about buttah!!

I lived in the South for many years and while I can’t brag about having been to the Kentucky Derby, I can say I’ve driven through that part of the country during our moves and it is amazingly beautiful. Wide, rolling expanses of green grass are accentuated with white fences that stretch for miles. You can imagine in the distance a scene I’ve only seen played out through the small screen; that array of genteel Southern folks, dressed as if stepping back in time and all congregated to watch a spectacular of speed, grace and beauty that I don’t believe is matched anywhere. I have always loved  horses; seeing them run in the Derby is one of the most exhilarating experiences I know; I can only imagine how fabulous it must be to be there. I have the perfect hat, it’s wide flowing brim just waiting for that moment when the invitation comes!

In the Meantime…

In lieu of waiting for my horse to pass by, I’ve been invited often to Kentucky Derby parties. Which means food and drink and nothing is more quintessentially a Derby drink than the Mint Julep. So southern; so sweet; so good. To stay true to form, I used my Wild Turkey whiskey from Kentucky as a nod to the roots of this cocktail but I veered pretty far off the path after that. Mint Julep’s are good all by themselves but I’m not sure they are blog worthy…how many blogs do you need to tell you to mix sugar, bourbon and mint anyhow? So; I got clever (or so I think!) and decided to add not only a fruity touch but a fizzy one as well with the addition of some fresh blackberries and a wonderful Prosecco from Ogio Wines.

Did we love this? Big time. The addition of blackberries was so perfect; enough tartness to temper the sugar but not enough to change the overall composition of the drink. The Ogio Prosecco was just perfect; I enjoyed not only the bubbly but that one addition made the drink more festive and maybe a bit less ‘boozy’ and I liked it. A lot.

Tasting Notes

The Ogio Prosecco offers a delicate yet complex bouquet with fruity notes of peach and green apple. It is fresh and light on the palate with balanced acidity and a long, lingering finish. I found it both ideal on it’s own and the perfect compliment in this drink. The added combination of Prosecco and blackberries was very well received; both added a fresh and fruity flavor to this classic warm weather cocktail.

I struggled a bit deciding whether to post something today that would be fitting for just The Kentucky Derby or wondered if I should also offer up something for Cinco de Mayo on Sunday. You can see what won…but then I remembered that I put together a compilation of some great Cinco de Mayo dishes and cocktails last year that is still a great resource for those festivities. Whew!! As for this? I’ll have some ready tomorrow for the big race; you coming over?

These apple and cinnamon cupcakes with cream cheese frosting may seem more of a Fall dessert in the US but if weather plays a role in our food choices, when my daughter made these last weekend, looking for fall comfort would have been appropriate…there was still a chill in the air! We’ve had a glorious spring this past weekend but I hear the cold is not over yet so living in Colorado can see our food choices be as confusing as our weather! Beyond that? I just simply love this combination of ingredients…any time of the year!

Em was going to a Swap Meet put on by a friend of her’s who lives near Boulder and as happens a lot when invited to an event; she was asked to bring food (in that regard she is certainly her mother’s daughter!). This is not an old family recipe that I can relay a story to you about though…nope, this is straight Martha Stewart. You know, I’m not a big fan but then some things stick in my craw I won’t deny. Her stint in federal prison said a lot about her character to me and I find an admirable strength of character in a person one of the attributes I look for most…soooo, I’ll share these because Emily made them, and they tasted good, they really did – but I won’t be doing any fawning over Ms. Stewart today if that’s OK.  :)

I’ve been to swap meets in Denver where we all bring a food item to share; Emily and her friends swap more along the lines of clothes and jewelry…have to admit it’s a fun way to recycle things that all parties might be weary of. We need to organize swap meets for food bloggers and their photo props…yeah, I’ll get right on that!

So, whether you have some chill in the air…or don’t…I do have to day these were tasty cupcakes even if I did have mine for breakfast. Would that make it a muffin??

I was asked by the folks with Defiant Bean Roasters if I would like to sample some of their coffee. Always up for coffee, I said sure and I’m sure glad I did!. Defiant Bean Roasters is a small batch coffee roaster in Glenwood Springs, Colorado. While I would be happy to buzz on over; it’s a couple of hours by car so I’m most grateful they also sell their beans online and at some local Denver Whole Foods stores. Through relationships with the world’s coffee farmers, they source quality beans grown, picked, and processed with careful attention and pride. Their philosophy is to roast those beans with the same values. I’ve only gone through one bag of the samples so far but I’m already a bit sad…their El Salvador coffee made a seriously good cup of coffee.

My friends that I’m staying with are big coffee drinkers but I’m pickier about what I drink. Terry simply likes it dark and strong and didn’t really pick up on the nuances that I loved so much. Though I’m typically a Mocha Java kind of girl (and I’ll be opening that bag next), I simply LOVED this El Salvador coffee which is processed with Honey. Their tasting notes indicate sweet, crisp, clean jam notes of peach and apricot but like with some tasting notes provided for wines, these particulars can escape me. I just know it was damn good! I love their tag line too:

be defiant
demand fresh roasted coffee

Together? Really the perfect way to the start of my morning.

Defiant Bean Roasters provided me with free samples of 4 coffees but all commentary is my own.

I’ve even asked myself if this bourbon and hot fudge milkshake belongs in Friday Cocktails but I could not come up with definitive criteria that negated it; after all it does include bourbon…so my final answer? Why yes, yes it does!

We are yearning for spring in Denver…we have had more snow this April than any recent years I can remember. Not that it’s abnormal but guess if you’ve ever lived anywhere else, snow and cold will always be a bit abnormal at this time of year. Truth is that March and April are often the snowiest months and the moisture from the skies during those months is SO critical for our summer water stores that I hate to complain but seriously after the past two weeks I was sort of ready to whine. While others boast of gorgeous springtime weather or even of already being hot I just had my windshield crack from the temperature variations of the past couple of nights and I must say that ‘OY’ is the word.

Yesterday and today have been nice and my fingers are firmly crossed that we are finally on the threshhold of spring…so while not exactly balmy I’ve still been dying to make this bourbon and hot fudge milkshake and decided it was ‘just’ warm enough to do so. You know…some folks like to call me the ‘Booze Queen’ but really a better definition might be the ‘Bourbon Queen.’ I just love the stuff and while I will enjoy a Manhattan or even a simple bourbon with soda occasionally, what I really love is mixing bourbon with foods; especially sweets. It’s a magical moment in my book.

This is no exception. Chocolate hot fudge sauce, milk and ice cream laced with bourbon finished with some bourbon whipping cream…you see why this belongs here right? We topped ours with Navitas Cocoa Nibs; I know many might consider using some sprinkles and do that if you must but I have to say I’m not a sprinkles fan and thought these were perfect. More intense, more bittersweet; a perfect foil to the sweetness of the bourbon/milk/ice cream mixture. I love Cocoa Nibs straight out of the bag but topping ice cream or yogurt is even more betterer!!

The weather might have been a bit cooler than I would have liked but my testers uttered nary a word of dismay…they gulped them down with a fervor that could only reiterate my own thoughts, more akin to ‘Yes, Yes, YES.’

I had some issues with the fudge. My first test used plain old Hershey syrup; I wanted to practice the notion of drizzling inside the cup like they do at a local soda shop…it worked but I was glad I was just testing…the plain old was not good enough!

Next I tried the chocolate I had received in the basket of Colorado goodies I posted about Monday (still time to enter to win a basket too!) and while the flavor was AWESOME, it firmed up a bit to much and that made it hard to incorporate into a spoonful of the milkshake mixture; a critical step in my book. Soooo…I ended up using some of the chocolate sauce I had made for holiday gifts this past year. After seeing my friend Robyn mention it on Twitter I had a batch going almost immediately last year and my gift recipients loved it and it was perfect. It will make a couple of containers of chocolate sauce but it’s so worth it, however, if time is of the essence? Don’t let that stop  you; use a store bought product you love or make your favorite recipe, either is fine. It’s that combination of ice cream, vanilla, fudge and BOURBON that makes this special though that extra bit of intense chocolate flavor from the Cocoa Nibs was sure perfect!

I received a package of the Navitas Cocoa Nibs to sample however all commentary is my own.

Do you remember when I teased you a bit last week and promised the recipe for Roasted Vegetable Pasta that accompanied a Scallion and Ginger Spiced Chicken dish that Emily and I made for Lauren? Well, here it is…and it is SO good. It was a big hit…I mean HUGE. I could have eaten this every day for a week but other folks had the same idea and it didn’t last long. Sob.

What I love about this dish is how versatile it is. We added a bit more zucchini and a golden beet to the recipe but think of the options! Broccoli, Brussels sprouts, mushrooms, onions…well, the list is endless isn’t it so add what you love. The original recipe from my friends at Cancer Treatment Centers of America called for Feta Cheese to be sprinkled on top but we only had goat cheese and it wasn’t quite crumbly so we just mixed it into the pasta before serving and it made a delish creamy sauce for our veggies.

This was a terrific meal; if you missed the recipe for the Scallion and Ginger S[iced Chicken, head on over and check it out too. Are you like me at all…writing about something you made and wishing some leftovers were still in the fridge? That’s me now…I need to make this again, stat!

Go For the Color!

When buying fruits and vegetables – the brighter the better! Colorful produce contains more cancer-fighting vitamins and minerals. So pick red peppers, grab purple grapes and bring home the broccoli!

- This recipe and health tip courtesy of Cancer Treatment Centers of America • www.cancercenter.com -

If you don’t know already then let me tell you how much I love Colorado. Not from here originally, I grew up in a suburb of St. Louis. As a young married woman I moved with my husband to North Carolina where we lived for 10 years before making our way west to Colorado. I’ve been here a long time now and I can’t imagine what it would take to make me move (well, last summer’s heat and fires almost did me in I admit!). Yes, we still have some snow coming down today so you must wonder what the heck is wrong with me. But it’s simple really. Summer. Low humidity. Mountains. Amazing sunsets. Broncos. Snowmass. And some of the most amazing foods and beverages I’ve ever had.

So it was the perfect marriage when I heard from the folks at Regional Makers wondering if I would like to sample their ‘Taste of Spring’ basket of goodies filled with delicious products from Colorado. The specialties in this breakfast basket are hand-picked to awaken your taste buds to the fresher, lighter flavors of Spring and would be the perfect Mother’s Day gift for someone who also loves Colorado, wishes they were back in Colorado or simply would appreciate some of the finest handmade food gifts our state has to offer.

I couldn’t wait to make the blueberry-lemon scones from JuJu’s Bakery & Cafe in Superior, CO and they did not disappoint. Served with peach jam from Colorado Mountain Jam, made from our famous Western slope peaches; it was the perfect breakfast when accompanied by a cup of fresh brewed cup of DazBog Coffee’s Breakfast Blend. I was already familiar with DazBog as they’re out of Denver and it’s a great story and a great coffee.

As sweet as our peaches is the Mountain Wildflower honey from Honeyville. Sweet Colorado mountain honey is addictive; try it, you’ll see! I had planned to have the Cherry, Apricot, & Orange-Zest Biscotti, also by JuJu’s Bakery and Cafe for breakfast in the morning…but I should not  have opened that bag! Noshing on them with a cup of tea while I write has seen them quickly disappear. Regional Makers suggests dipping the Biscotti into the Organic Nicaraguan Dark Chocolate, by Nova Monda Cacao & Chocolate. That would have been delightful but I’ve got other plans for that chocolate. What has ice cream, bourbon and Nicaraguan Dark Chocolate? Guess you’ll have to wait til Friday to see!

Are you salivating yet? I hope so…and one reader is going to be the lucky recipient of this same box of goodies! You know the drill right?

1. Simply leave a comment to be entered to win.
2. Follow me on Twitter for an extra chance but it’s not required! (Be sure to leave a 2nd comment and let me know).
3. Go on over and ‘Like’ Regional Makers on Facebook. They are absolutely likeable! (Again, be sure to let me know in a comment).

Contest ends Sunday, April 28, 2013 at midnight; winner will be chosen on April 29, 2013.

I do hope you win…but even more I hope you’ll take a look at these terrific boxes of great products…Mom deserves nothing less!!

 I was provided with a sample box of ‘Taste of Spring’ from Regional Makers but all commentary is my own.