Happy Summer! The grass is as green as I’ve seen it due to the summer monsoon rain we’ve been receiving, and the wildflowers are about to go off just like fireworks. It has been a stunning summer in Breckenridge so far and I am looking forward to many more sun-filled days and spectacular sunsets.
I’ve been thinking back at all the summer events we missed in 2020, from the 4th of July parade to our BGV Family Picnic. And, I’m sure you had your fair share of missed events as well. It reminds me of a quote by Cesare Pavese, “We do not remember days, we remember moments.” I feel extreme gratitude for the moments and memories made with those most important to me during 2020. I am also filled with excitement for the opportunities and moments that we will all, once again, be able to enjoy with family and friends this summer. BGV is not just in the smile business—we like to think we are also in the “creating moments” business for our owners, guests, employees and families.
This 4th of July, it was wonderful to see Main Street back in full swing, with new moments being made. The streets were full of smiling faces, red, white and blue, and the parade floats were once again greeted with cheering. The parade theme this year was “What We Missed in 2020” and BGV was happy to take on the “Spring Break” float. Our float included a pool, tiki bar and employees with their families dressed in their Hawaiian best. If you weren’t able to make it up to the mountains, don’t worry; there are ample upcoming events for you and your family to enjoy in Breckenridge and throughout the county this summer:
This summer, I hope you are creating many moments at your home away from home here in Breckenridge. In this newsletter, I am again sharing a little recipe with you all below; I hope it makes you smile that I am bringing my family dinners to your table.
For now, here’s to enjoying each and every moment. I look forward to seeing you around at our family of resorts this summer!
Veggie Cauliflower Rice
- Use frozen cauliflower rice.
- Sauté cauliflower rice in butter (butter can be substituted with olive oil.) Let it sauté while preparing other veggies–stirring frequently.
- Cut up your favorite veggies. Here are some of mine: asparagus, onions, bell peppers and mushrooms.
- Add the cut veggies to the rice and continue to cook. Add more butter if needed.
- Add garlic, salt and pepper to taste (add red pepper flakes if you like a little spice).
- Cook for about 7-8 minutes until the vegetables are incorporated evenly into the cauliflower and cooked to your liking.
- Serve as a side to your favorite protein, such as grilled salmon or a steak. Enjoy!