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Tuesday, November 26, 2013

Milberger Farms better keep the bacon coming!

Ah!  Milberger Farms!  This is out in the county near my house.  I have a friend in town (Bet you didn't even think I had a friend, did you?) who likes to venture out my way a couple times a month and off we go to Milberger Farms for our "Bacon fix."  And I understand she has taken her daughter from Denver there also.  My God!  The BLT is to die for!
Silly me, did not take a camera either time, but let me describe this place to you.  If you can just close your eyes and still read we are good to go. 
When you step inside the door, depending on which one, you take a deep breathe and get ready for the "Milberger Experience".  There is a big open area with tables and chairs, complete with a waitress or two.  At any time of day you can usually find a few farmers taking a break and visiting other farmers.  It is very casual dining so don't bother with your finery when you pop in here.  And I am pretty sure you do not need a reservation!
 
The hot rod theme is prevalent.  There is a television in the corner  that has been known to have a video of hot rods dancing across the screen.  The eating area has a full menu and also specials.  The salad bar is fresh, fresh, fresh!  Well it ought to be since this is a produce stand!
But keep walking.  There is the deli with all kinds of meats and cheeses.  A gift area.  Lots of jarred up hot sauce, peppers, gourmet spices, pasta, beans, and oils ready to take home.  Then you pop into the fresh produce area.  Asparagus in the spring !Fresh peaches and pears in the Fall!   In the summer it is overflowing with fresh anything you can name and the whole building is permeated with the aroma of roasting Pueblo Chile's!  I could die a happy woman!
But then you stumble on to the Bakery!  When the peppers are not roasting, the bread is baking!  Is there anything that can take you back home like a kitchen where baking is actually taking place?  No!  Cookies, cake, brownies, Baklava, breads, fruit breads, cup cakes, Potica, pizzelles, etc.
 
 
 
Need I say more?  Now if you want a peek at the breakfast menu, here it is !  pick me! Pick me!
Or if you are looking for the BLT coose this one.  Gimme a BLT!

Well, kids, that is it for the day.  Milberger Farms is located at 28570 Highway 50 East.  That is the one that runs out through Blende.  Might give them a call and make sure they are open because winter hours change.  That  number is 719-948-3305.  And tell that little Shane Milberger that Lou Mercer sent you.

Bon Appetite!  (Or however the French say it!)



Sunday, November 17, 2013

Southwest Grill November 13, 2013

I am inside, looking out the window from our table.  That is my little car parked beside the sign. 
This is my dining companion and guess what is in her hand and against her ear?
But nonetheless, we soon had a cup of hot coffee in front of us served by a very friendly waitress who I did not get her name nor picture. 
I could almost have bought a lottery ticket without leaving my seat, but I chose not to do so.  Aren't you proud of me? 
Our food arrived very quickly which was no surprise since we both ordered Biscuits and Gravy.  I fell to eating and neglected to take a picture of the fare.  I have my own scoring system on food of this nature.  It was not greasy, which is good in my books.  It was tasty.  The gravy was creamy and the sausage was sausage as oppose to some of the stuff I have bit into.  Very shortly my plate and that of my friend looked like this:
As you see, I managed to do justice to it.  The biscuits were just a tad bit on the dry side and the meal was not quite as hot as I would have liked, but it was a cool morning and I was not eating right off the stove, so that is understandable.
 
I have been to the Southwest Grill before and enjoy thier food.  Will I return?  Most definitely!  The atmosphere is casual, the staff friendly, the resturaunt clean, the food good and reasonably priced.  Lots of parking.  All kinds of good things to say about the place!
If you pop in, tell them "Lou sent you!"
 
 
 
 
 
 

Monday, November 4, 2013