Breck!

As you probably gathered from yesterday's post, I am in Breckenridge!

I came out here Wednesday afternoon, and Dad and I headed down to Empire Burger for a quick bite (Western Burger for me, mushroom and Swiss for dad).  We took to the slopes on Thursday to get back into the swing of things, and it actually took less time than I expected.  The snow was thin, but we played on Peak 9, everything from Upper Lehman (ungroomed - oops) to Shock.

After a late lunch, we took Keys on a walk.  It was supposed to be five miles, but the snow made for hard walking.  We limited ourselves to three miles, although Keys probably went twice that far, much of it through deep snow off the trail.

Uncle P arrived to a three-smoke-alarm welcome on Thursday night, just in time for dinner.  (No fires, the smoke alarms are just very sensitive.)  Dinner was a mixed greens salad with quail, and roasted cauliflower on the side (the smoky culprit).

While Dad and I were out having a ski lesson on Friday, P explored some of the art galleries and shops in town, and then headed to the store to get supplies for the dinner he was making us (recipe below).  Dad and I had a pretty good day skiing.  We worked on some of the basics to start out, but then had to forget all that as we started doing bumps in the afternoon.  And G took me on two runs down the slalom race track, which was awesomely fun!

P's dinner was just what we needed when we got back, some good, hearty, stick-to-your-ribs type of food.  It's called taco soup, but really is the consistency of chili, and is delicious.

Taco Soup
Ingredients:
1 onion
2 pounds ground beef
1 can light kidney beans
1 can dark kidney beans
2 cans crushed tomatoes
1 can whole kernel corn
1 can creamed corn
1 package taco seasoning
1 package ranch dressing mix

Brown hamburger and onion, and season with salt and pepper.  Pour all ingredients into a crock pot and cook on low all day.

Doesn't get much easier than that!