Linda Rokos Watts

Last Saturday I dropped Stella off at the airport for a few days of vacation at her dad's in Seattle. I got her on the plane and I was off to the mountains. Berthoud Pass to be exact on my way to Winter Park for a few days. I met up with my good friend DB on the pass and we hiked up the top and then dropped in on some fresh, white, fluffy snow. We skied from the top of the pass all the way to the bottom on a trail called 7 mile. It was a beautiful, sunny, bluebird Colorado day. Could have done without the wind but REALLY who could complain on a day like we had! A shot from the top of where we dropped in looking back down the pass. This is a pic taken looking the other way down the pass. We dropped in to the right of the shoots in the tree line. The steeps didn't last long and I wish we could have gotten about 30 more turns on the steeps but we ended up under the shoots and it was pretty flat skiing from there. Still... what fun!!! Love making fresh tracks! Much Love!

1 cup sugar 2 cup flour 1 stick slated butter 1 tbsp baking powder 2 eggs 3/4 cup milk any type of fruit (strawberries, blueberries, pineapple ... etc ) In a large bowl mix together the sugar, flour and the butter. Kneed together with hands until crumbles form. Take a small cup, and put aside a cup of crumbles. Then into the bowl mix in the milk, eggs and baking powder. Pour the mix into a non-stick pan, put a layer of fruit on and top it of with sprinkling the crumbs over that. Put into the oven for 30 minutes at 350 and whoa-la!!! Yummy, yummy coffee cake!