The weekend's first happy hour began with a lecture about the "Rocky Mountain water" that's used to brew Coors, now and in Grandpa's Colorado days, and some further comments about the part played by Idaho Springs "tailings" in the beer's flavor.
It started to sprinkle, so we put up an umbrella to protect Gpa's hearing aids. Our classy hors d'oeuvres consisted of thin sliced cheddar from a plastic zipper pack and a bag of Tostitos in a big plastic bowl, washed down with Coors from a can and wine from a box. La teee dah.
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