Know these guys?  Well you can enjoy them in Pueblo Colorado.  Country girl that I am, BLUEGRASS, is ROOTS and when performed by the ACKERMAN'S you'll be tapp'n your toe right along with the rest of us here at Colorado Western Real Estate.

1946 saw the birth of BLUEGRASS a new musical genre that generated as much excitement as the creation of rock'n roll would just a few years later. Today, led by Aaron Ackeramn, The Ackermans carry that same musical thrill forward into a new century. At a time when most top bluegrass bands are smooth, tight and virtuosic, The Ackermans retain some of the rugged, roughhewn dynamism, and emotional impact of traditional bluegrass to new audiences. From the moment they hit the stage until the moment they leave, the audience is going to be entertained!

On September 19-21, 2008, Pueblo will celebrate the harvest of the Mira Sol Chile as Loaf ‘N Jug convenience stores present the 14th Annual Chile & Frijoles Festival. The Greater Pueblo Chamber of Commerce created the festival as a fun fall event designed to promote the area's agriculture, especially its home-grown chilies and pinto beans, as well as to display the works of many talented artisans and craftsmen. In the past years, the festival has grown from a few thousand people to well over 90,000. The festival will take place in downtown Pueblo, on Union Avenue between 1st and "B" Streets. Festival hours are Friday, 3pm-11pm; Saturday, 10am-11pm; Sunday, 10am-6pm.   If you get to go, don't forget to visit the Historic Arkansas Riverwalk.    

HINT:  If you cannot be here for the real deal, fresh chiles, then visit your market and buy a can of green chilies (whole) and try this, you'll love it.....      

Green Chile Quesadilla

• 2 flour tortillas
• 1 roasted green chili, stem, veins and seeds removed
• ½ cup grated mild cheese, cheddar, jack or a fresh Mexican cheese

Place half the cheese on one side of the tortilla. Stretch out the chili to fan over the cheese. Sprinkle the other half of cheese over the pepper. Place the tortilla on top and grill the sandwich for just a minute on each side. Or, place one tablespoon of olive oil in a heavy skillet. On medium heat, toast the quesadilla for a few minutes on each side until the cheese has melted. Serves one.