Specifically Estes Park. I grew up with our summer vacations being there. We would rent a cabin, do horse back riding in the mountains, roast s’mores and hike. Truly breathtaking, and the scent of that small part of the world is a Smokey musk that needs to be bottled.
I have a WHOLE ASS NOTEBOOK about quality sandwich recipes I have eaten and recipes I want to try out. As a former Subway™️ sandwich artist, I have always had that dog in me. Here is my tried and true “The Stinger” - 2 figs, sliced
- proscuitto
- fermented garlic honey (super easy to make, makes you look like a real chef)
- chevre
- balsamic glaze
- arugula
- focaccia (or any bread, but I make a mean loaf so I like to use the homemade stuff)
- caramelized onions (longest and most delicate part of the recipe, requires few tools but lots of attention)
- fresh basil
