— No Visitors Yet

Dear Visitors: I’m sorry for the loss of your wife. This kind of grief — recent and all-encompassing — can be very hard and we have to take it day-by-day. Loved ones are often at a loss for how to meaningfully help. So, a kind directness is going to be your best friend here. Tell the kids the truth: you love them, but you don’t have the capacity right now. Tell them that phone calls and emails are really what will help you the most right now. Sometimes people need to be given a little guidance for how to show up. They’ll appreciate the nudge, and you’ll all have better, less stressful (virtual) visits.

Dear Eric: Our daughter-in-law recently turned 40, and they had a large party, to celebrate, at their house. We were not invited but were asked to take care of their dog while they went to a family camp for a week prior to the party. We have had a somewhat contentious relationship over the years, but I thought we were doing so much better recently. We both feel hurt at having been excluded. Do you think we should just let it go? We’re feeling a bit used!

— Not the Dogsitters

Dear Dogsitters: I understand your hurt but, thinking generously, it’s possible that your daughter-in-law considered asking you to help with their dog to be a way of including you. It certainly could read as a peace offering; she wouldn’t ask someone she still has hard feelings about to care for a beloved pet. See if you can bring up your feelings in a way that doesn’t feel charged. Think of it as a temperature check. When repairing a relationship, we often have to overcommunicate to make sure everyone is on the same page.

Dear Eric: Even typing this makes me seem ungrateful, but here we go. My husband is a gift-giver; it is how he shows his love. He is also a collector of many things (as is the rest of his family) and I am not. I am a practical person by nature. Sometimes his gifts are too numerous or just impractical (for example, he gives me a gift every day of December as an “Advent calendar”).

The fact of the matter is, I don’t need or want all these gifts despite them being thoughtful and sweet. This is not just a Christmas event, it is for my birthday, Valentine’s Day, Easter, our anniversary, etc. I have tried saying that I don’t need all these things, but he says that he enjoys looking for them and giving them to me. How can we strike a compromise? I don’t want to hurt his feelings, and our marriage is strong aside from this issue.

— Too Many Gifts

Dear Gifts: It might seem to some to be a champagne problem, but too much champagne can be a real problem. There are two sides to gift giving: the intention and the impact. Generally, I think it does everyone a lot of good to weigh the intention more than the impact. Or, more simply, it’s the thought that counts. But in your case the impact — an accumulation of thoughtful things that you don’t need — is crowding out the intention.

First, what’s the way that you like to show and be shown love? That’s important here. If there are ways to divert your husband’s energies so that he still gets joy from giving but you also get joy from getting, it’s a win all around.

However, if you prefer acts of service, for instance, and he loves to have something tangible to wrap and bestow, you’re still going to be a bit misaligned. In that case, you might try talking with him specifically about practicality. Sure, it might not initially light his heart up to go shopping for a new set of silverware or a replacement printer, for instance, he’ll come around when he sees you actually using and enjoying the gifts. A conversation is a great place to start, but a list will also be helpful here. You might also suggest that he look for things that you both can enjoy together. Maybe it’s a board game, maybe it’s something less tangible, like an excursion or a date night. By broadening his concept of a good gift, while narrowing the definition of a good gift for you, you’ll find yourselves aligned more.

(Send questions to R. Eric Thomas at eric@askingeric.com or P.O. Box 22474, Philadelphia, PA 19110. Follow him on Instagram and sign up for his weekly newsletter at rericthomas.com.)

The annual count by CPW’s Southeast Region team seeks to provide “an accurate assessment of the current herd population and ratio of males to females,” according to a release by CPW. “The data is used to assess trends in the population size, make hunting license recommendations, and determine current herd health.”

The first recorded survey of Bighorn Sheep on Pikes Peak was in 1949 when 205 were counted. Annual counts have been conducted by CPW since 1988. The official count in 2024 was 82.

Subscribe to our weekly newsletter, The Adventurist, to get outdoors news sent straight to your inbox.

Through Oct. 5: The Bright Nights lantern festival is back at Four Mile Historic Park with weekly dates through Oct. 5. This year’s themes showcase “whimsical Farmhouse Flora and Fauna,” where you can “step into a surreal Chinese Dreamland, and dive into an expanded interactive zone full of surprises,” organizers said.

In other words: a walkable, kid-friendly experience with plenty of photo ops, all taking place under 40 or so larger-than-life sculptures. On-site food and treats will be available, and kids can play on swings, try their hands at a panda whack-a-mole and make “a video call with the Cleveland Asian Lantern Festival.” (There are also 21-and-up nights on Aug. 27 and Sept. 17.)

Tickets: $21-$48, with food upgrades available; kids 3 and under free. General park admission is 10 a.m.-4 p.m. and costs $6-$8 (kids 6 and under free). 715 S. Forest St. in Denver. Call 720-865-0800 or visit fourmilepark.org/brightnights for details.

Kirkland Museum goes kid-friendly

Friday: The littlest kids likely don’t appreciate the design brilliance at the Golden Triangle’s Kirkland Museum, but then again, they’ve never really had the chance. The 13-and-up policy was removed in June, however, and on Friday, Aug. 1, Kirkland will host Art Crawl: A Tour for Infants and Their Caregivers to The Kirkland.

Now a part of the Denver Art Museum, the Kirkland joined with DAM and the nearby Clyfford Still Museum to give little kids and their parents a guided tour of the salon-style exhibitions and colorful pieces, which celebrate late artist Vance Kirkland and his Technicolor milieu. The free tour runs 10:30-11:15 a.m. Friday and meets in front of the  Denver Art Museum, 100 W. 14th Ave. Parkway in Denver. Sign up at denverartmuseum.org/en/calendar/art-crawl-kirkland.

Free ‘Goonies’ at Sunset

Tuesday: The ongoing Sunset Cinema Series at the Denver Performing Arts Complex this week turns toward the 1985 coming-of-age comedy/adventure “The Goonies.” Whether you’ve seen it 50 times or not at all, the free event in downtown’s iconic Sculpture Park offers more than just the outdoor screening, with local food trucks, pre-show entertainment from DJ Cyn, movie snacks and drinks (including craft cocktails), and selfie and photo ops.

Doors open at 6 p.m., with the pre-show at 6:30. The film begins at 7:30 p.m., and you should plan to bring your own chairs and blankets. All ages. Register at eventbrite.com and visit artscomplex.com/summer for more details.

‘Moulin Rouge’ at the Buell

Wednesday-Aug. 17: The jukebox musical “Moulin Rouge,” based on the 2001 fantasy-romance by Baz Luhrmann, conjures high-minded ideals while serving up plenty of steamy dialogue and choreography. The touring Broadway version, which triumphed in Denver during its initial visit in April 2025, is a must-see for Broadway fans looking for a visual and auditory feast, as well as some lovely escapism.

The show runs Wednesday, Aug. 6, through Aug. 17 at the Buell Theatre in the Denver Performing Arts Complex. Tickets are available from Denver Center for the Performing Arts for $53.10-$159.30 via denvercenter.org/tickets-events. It takes place at 1350 Curtis St. in downtown Denver.

Subscribe to our weekly newsletter, In The Know, to get entertainment news sent straight to your inbox.

Albo will lead the 7-country metro area organization after 27 years of public service, according to SCFD, having worked as Deputy Chief of Staff and Senior Vice President of Culture and Strategy at Denver International Airport, Chief of Staff for the Denver Sheriff Department, and in a variety of other roles over 11 years at Denver Department of Human Services.

The University of Colorado at Denver and Harvard Kennedy School of State and Local Government graduate was picked after a national search, SCFD said. Jordy, who stepped down this summer, will become the senior advisor on voter reauthorization of the taxing district. The next voter reauthorization will take place in 2028 as part of the November general election.

“It’s thanks to SCFD free days that I was exposed to arts and culture from a young age, and I am thrilled by the opportunity to help provide that same opportunity to others in the Denver metro area,” Albo said in a statement. “I am looking forward to working with the cultural community I call home to advance the accessibility of arts, culture, and science for all district residents.”

Replacing Jordy is a tall order. She steered the arts-funding tax district through the pandemic and other rough waters in recent years to come out on top with consistent, vital funding for nonprofit, metro area arts and culture organizations. That includes $80 million in grants for each of the last two years to more than 300 individual nonprofits.

Subscribe to our weekly newsletter, In The Know, to get entertainment news sent straight to your inbox.

Olive & Finch

Before boarding a light rail train to the airport recently, I swung into the east wing of Union Station and sat down at Olive & Finch with time to enjoy breakfast. Chef and owner Mary Nguyen, a Denver native, started the diner chain in 2013, opening the train depot’s location in March and another two months later inside the Denver Performing Arts Complex. My eyes gravitated toward the Williamsburg hash ($15), a hearty breakfast served in a cast-iron pan. There was enough pastrami, potatoes, bacon-roasted cabbage, eggs and “dijonnaise” inside it that I didn’t need to eat a single meal until I got to my destination.

Locations across Denver; oliveandfinch.com

Convivio Cafe

An addition to my list of empanada spots is Convivio Cafe, which opened in 2023 as “the first women-owned, Guatemalan-inspired, bilingual café in Denver.” The West Highland neighborhood coffee shop had eluded me until last week, when it hosted a documentary about the cuisine that recent immigrants have brought to Colorado. Coffee and communion are at the heart of Convivio, and its fried corn empanadas, with chicken, potatoes and peppers, were an ideal snack for this Chilean reporter. As of this month, Convivio has expanded its hours, introduced local beers and South American wines to its drink options, and added more dishes to its food menu.

4935 W. 38th Ave., Denver; conviviocafe.com

Kumoya

Nasu, or eggplant, is commonly found as a starter course or side dish in Japanese restaurants. Never had I seen it prepared the way they did at Kumoya, which took over the former LoHi location of Tony P’s in 2023. The restaurant — one of several owned by Juan Padro’s Culinary Creative Group — has three distinct dining rooms to enjoy its upscale variations on sashimi and expansive sake collection. The nasu misoyake looks quaint compared to the other delicacies. Don’t let that fool you. The combination of broiled eggplant, miso glaze and bubu abare (crispy rice crackers) rivals everything else on the menu. Use a wooden spoon to scrape up all the gooey eggplant inside.

2400 W. 32nd Ave., Denver; kumoyadenver.com

Blanco Cocina + Cantina

The oddly branded “9+CO” development, off East 9th Avenue and Colorado Boulevard in Denver, includes two of the more beloved restaurants from Arizona-bred Fox Restaurant Concepts. Having grown up in the Grand Canyon State and experienced both, I’m convinced Blanco Cocina + Cantina is my favorite over Culinary Dropout. It’s a modern Mexican restaurant with a food and drink menu that’s delicious across the board. During my latest visit, I opted for the chicken tinga enchiladas with a side of black beans and rice ($17). The entree consisted of corn tortillas packed with shredded chicken and drizzled in red chile and queso. It was a filling dish made simply, with attention to the core ingredients of Mexican cuisine.

4177 E. 9th Ave., Denver; blancococinacantina.com

Subscribe to our new food newsletter, Stuffed, to get Denver food and drink news sent straight to your inbox.

People who are likely well-intentioned, ask how he is doing and when we respond that he is doing well despite the progression of his disease and that he handles his very challenging situation with grace and little complaint, they then follow up with questions about what he is doing, does he have plans to work and then oftentimes even start suggesting jobs that he could consider.

These people have no idea the challenges that he faces every day, and my husband and I feel that, as long as he is happy and satisfied, that is all that matters. We try to explain that having a job would create a lot of stress for him and would require my husband to be with him to assist at all times. Additionally, one item that we do not feel the need to share is that if he earned basically any more than minimum wage, he would lose his benefits.

We don’t think that we owe anyone an explanation and despite trying to briefly and kindly respond to their questions, they inevitably continue to press on about the topic.

We appreciate people asking about him but would also appreciate it if they would accept our response and move on to other topics of conversation. How can we reply to these insensitive interrogations without coming across as defensive or angry?

— Done Explaining

Dear Explaining: One option is to offer less in the way of an update. A simple “he’s doing well, thank you,” gives the well-intentioned inquisitor fewer avenues for offering suggestions. Another option is to kindly but firmly remind people that they don’t know what they’re talking about. “Oh, we’ve thought through all of that and more. Trust me, this is exactly where we need to be. We’ve had 30 years of practice navigating this, so we’ve become experts. It would take 30 years to catch you up, and I don’t want to bore you.”

You’re correct that you don’t owe anyone an explanation. So, whichever path you choose, also know that it’s perfectly fine — and not at all defensive — to interrupt a suggestion you never asked for and change the subject.

Dear Eric: My mother and her caretaker came to visit for two days. My mother has some form of dementia, even though we all feel that at times she plays it up.

My mother never missed an opportunity to hit or slap me as a child and once even broke a wooden fanny wacker over my head, which really enraged her. I think you get the picture.

Anyway, we went to dinner, and she looked at me and said, “Oh look, a stray hair,” and pulled it out of my head! She did not try to move it or let me move it over. It was especially upsetting for me because I have been trying to grow my hair out after I lost it all to chemotherapy.

I have made it clear to her caregiver that I will not be coming to visit her anymore. I feel that she has overstepped my physical integrity, and I get the willies whenever she tries to touch me.

During my last visit with her, there were times that she did not know who I was, and I did not feel safe with her.

Am I wrong after this incident to not want to see her again. Despite everything, I have always been a dutiful daughter, but I just feel that she crossed a line this time that I can’t deal with anymore.

— Hurt Daughter

Dear Daughter: Your mother’s abuse in the past is inexcusable. You don’t have to subject yourself to it in the present. You can and should prioritize keeping yourself emotionally and physically safe. Figure out what boundary feels right. That might mean no more physical contact, only phone calls and video visits. This is not cruel abandonment — she has a caretaker and, from your telling, her past behavior and her present capacity may make in-person meetings dangerous for both of you. Talk to her caretaker about the boundary you’re setting and get the caretaker’s help to continue to support your mother in whatever way feels safe without compromising your own well-being.

I know that this phase of life takes a lot of time and mental energy, but when you do find space, please talk to a therapist, counselor or trusted friend about what you experienced. What happened to you wasn’t right and you didn’t deserve it. You deserve the space and time to process it.

(Send questions to R. Eric Thomas at eric@askingeric.com or P.O. Box 22474, Philadelphia, PA 19110. Follow him on Instagram and sign up for his weekly newsletter at rericthomas.com.)

Yarros’s appearances tend to be of the book-signing variety, where she draws 1,500 fans or more to each book store. Fans line up to get a glimpse of the 44-year-old, Colorado Springs-based writer. Her most recent, sold-out Denver appearances took place in January and February when she wrapped up a national tour for her new book “Onyx Storm” with events hosted by The Tattered Cover and the Fantasy Fangirls podcast.

The Colorado Authors’ Hall of Fame induction gala will take place at the DoubleTree by Hilton Hotel Denver Tech Center at 5:30 p.m. on Wednesday, Sept. 6. Single tickets are on sale for $165, with tables of eight for $1,326 via coloradoauthorshalloffame.org.

Yarros plans to speak at the event, said Judith Briles, founder of the Colorado Authors’ Hall of Fame and a prolific author and industry coach. About three-quarters of the seats have been sold as of this writing, Briles said, with an overall event capacity of 200 people. She’ll raise that capacity to 250 people or more if ticket sales warrant it, she said.

“I’m in bookstores at least once a month signing books, and wherever I go she typically has a whole table that’s just her,” said Briles, who nominated Yarros for the honor. “This is not my genre that I read, but I was certainly aware of her and I admire the work she does with foster kids” (via Yarros’ One October nonprofit).

Briles, who’s written a whopping 48 books herself, typically promotes independent authors and educates them about industry representation, pitching to publishers and self-publishing options. She’s seen dozens of Colorado-based, New York Times best-selling authors throughout her career, but Yarros currently stands out due to a mainstream profile that only continues to grow.

That’s thanks in part to fan communities on BookTok and other sites, but also the momentum she’s gained among women readers of the “romantasy” genre. Her popularity and sales have led to an upcoming feature-film adaption of her book “The Things We Leave Unfinished,” on which Yarros is consulting. (She has repeatedly declined comment to The Denver Post, but said in a July press statement that it was her favorite book she’s written.)

The Colorado Authors’ Hall of Fame is notable for doling out five $15,000 scholarships each year, supported by Barnes & Noble, for unpublished authors. Three of the five from the last round will be publishing their first books before the end of the year, Briles noted.

Along with Yarros, another dozen Colorado authors will also be inducted at the Sept. 6 event, including Mary Ellen Gilliland, Jim Butcher, Oscar “Osi” Sladek, and Jim Davidson, as well as the late Lucile Christy Bennett and Kent Haruf.

“Rebecca’s actually very young to be in the hall of fame, but I think she’s got a lot of years ahead of her and will continue to contribute much to the book world,” Briles said.

Subscribe to our weekly newsletter, In The Know, to get entertainment news sent straight to your inbox.

I identify as a tomato person. I love summer tomatoes in a way that’s deep, irrational, even a little loony. I buy a genuinely crazy number of them at the farmers market, and then I have to spend the whole week thinking of ways to use them up. (I eat a lot of salads.)

But tomatoes are not the only fruit (yes, botanically they’re fruit) that deserve a prominent place in your midsummer meals. Audaciously sweet and juicy with distinct flavors, peaches and mangoes are gifts from the gods. They’re the key ingredients in two savory dishes you’ll find below, along with three other dinners for the last languid beats of July.

1. Roasted Chicken Thighs With Peaches, Basil and Ginger

A ripe, succulent peach is one of nature’s greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside boneless, skinless chicken thighs, drawing out their flavor and softening them as they meld with those flavorful drippings. Speaking of those pan juices, don’t cast them aside: Sop them up instead with crusty bread. You won’t regret it.

By Melissa Clark

Yield: 3 servings

Total time: 20 minutes

Ingredients:

• 1/2 pound hard peaches (about 1 large or 2 to 3 small ones, see Tip)
• 1 pound boneless, skinless chicken thighs, cut into 1-inch strips
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons dry (fino) sherry, or use white wine or dry vermouth
• 2 tablespoons chopped fresh basil
• 2 garlic cloves, minced
• 1 (1-inch) piece fresh ginger root, grated
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Crusty bread or rice, for serving

Preparation:

1. Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.

2. In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

Tip: Peaches can be any stage of ripeness, but firmer ones are easier to work with.

2. Bánh Mì Salad

Beloved by many for good reason, the flavors and textures of a bánh mì are the inspiration for this recipe. Crisp quick-marinated vegetables, tender herbs and lettuces, spicy jalapeño, creamy avocado and sweet ham are dressed in a version of tangy nước chấm and then topped with buttery crackers instead of the bread that gives the Vietnamese sandwich its name. While the ingredient list might seem long, there’s no cooking involved and this salad comes together in about 20 minutes. Any type of ham will work, but if you buy a roast, you’ll be able to carve the ham as thin as you’d like. For a different take, cooked bacon, rotisserie chicken or tofu make excellent options, too.

By Christian Reynoso

Yield: 2 servings

Total time: 20 minutes

Ingredients:

• 3 tablespoons fresh lime juice (from about 2 limes)
• 2 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sugar
• 2 teaspoons fish sauce
• 1 large carrot (about 6 ounces), rinsed and thinly sliced
• 1 small daikon (about 6 ounces), rinsed and thinly sliced
• 1/2 jalapeño, thinly sliced
• 1 large shallot, thinly sliced
• Salt and pepper
• 1 avocado, halved
• 6 to 8 ounces ham, sliced or torn in small pieces or rotisserie chicken meat, picked off the bone
• 1 Persian cucumber, thinly sliced
• 2 big handfuls mixed baby lettuce
• 1 handful cilantro leaves with some stem
• Crushed buttery crackers (such as Cabaret or Ritz), for topping
• Sriracha (optional), for serving

Preparation:

1. In a medium bowl, whisk together the lime juice, vinegar, olive oil, sugar and fish sauce. Add the carrot, daikon, jalapeño and shallot. Season with salt and toss very well to combine.

2. Scoop the avocado from its skin in small pieces and divide between two serving plates.

3. To the bowl with the carrot mixture, add the ham, cucumber, lettuce and cilantro; season to taste with salt and pepper and toss to combine.

4. Transfer the salad to the plates on top of the avocado. Garnish with the crackers and a squeeze of Sriracha on the side, if you’d like.

3. Pesto Pasta With Corn and Green Beans

Fresh summer green beans are the best, and, if you can get them in your own vegetable garden, all the better. They’re most tender when picked on the small side, so aim for that in the garden and at the farm stand. Here, they combine with sweet corn kernels and a basil pesto for a luscious summer pasta that also happens to be nut-free, just parsley, basil, garlic, Parmesan, pecorino and olive oil.

By David Tanis

Yield: 4 to 6 servings

Total time: 45 minutes

Ingredients:

For the Pasta:

• Salt and black pepper
• 2 tablespoons unsalted butter
• 2 cups corn kernels (from about 3 ears corn)
• 1 pound linguine or spaghetti
• 1 pound green beans, cut in 2-inch pieces

For the Pesto:

• 2 cups basil leaves
• 1/2 cup parsley leaves
• 3 garlic cloves, grated
• 3/4 cup extra-virgin olive oil
• 1/2 cup grated Parmesan, plus more for serving
• 1/2 cup grated pecorino, plus more for serving
• Salt and black pepper

Preparation:

1. Bring a large pot of well-salted water to a boil.

2. Make the pesto: Put basil, parsley, garlic and olive oil in the bowl of a food processor and blend until smooth. Stir in the grated cheese, and season well with salt and pepper. Transfer to a small bowl.

3. Start the pasta: Melt butter in a wide skillet over medium-high heat. Add corn kernels, season with salt and pepper, and cook, stirring for 2 to 3 minutes. Set skillet aside.

4. Add pasta to the boiling pot of water and simmer briskly. When pasta is nearly done, add green beans and simmer for 2 minutes. (If preferred, cook beans in a separate pot.)

5. Reserve 1 cup of pasta water. Drain pasta and beans in a colander, then add to the skillet with the corn.

6. Add half of the pesto and toss well. Add a splash of pasta water and more pesto to taste, and toss to coat well. Transfer to a serving dish or individual bowls and serve immediately. For serving, mix more of the two types of grated cheese together and pass at the table.

4. Chile-Garlic Salmon With Mango and Cucumber Salad

Colorful and complex, this spicy glazed salmon with mango-cucumber salad packs a ton of flavors and textures into a quick weeknight meal. While the salmon roasts in the oven, you chop up a refreshing salad of crunchy cucumber, sweet ripe mango and creamy avocado. Side by side, both components make a bright, breezy meal, but you can also serve with white rice if you’re craving a more filling dinner. The spicy-sweet salmon sauce is built from pantry ingredients (soy sauce, sesame oil, maple syrup, garlic and chile-garlic sauce) and readily adapts to your preferred sweetness and spice levels. While the salmon can be eaten the next day, the mango-cucumber salad is best eaten right away, when it’s at its best and brightest.

By Ifrah F. Ahmed

Yield: 4 servings

Total time: 30 minutes

Ingredients:

For the Salmon:

• 1/2 cup soy sauce
• 1/4 cup maple syrup
• 4 teaspoons chile-garlic sauce (preferably Huy Fong)
• 2 teaspoons toasted sesame oil
• 7 medium garlic cloves, finely grated
• Ground black pepper, to taste
• 4 (5- to 6-ounce) skin-on salmon fillets
• Cooked white rice (optional), for serving

For the Mango Salad:

• 1 large ripe mango, cubed
• 1 medium cucumber, quartered lengthwise then thinly sliced
• 1/2 lime, juiced
• 1/2 teaspoon fine sea salt
• Ground black pepper, to taste
• 1 medium avocado, cubed

Preparation:

1. Heat the oven to 400 degrees. While the oven heats, make the salmon marinade by combining the soy sauce, maple syrup, chile-garlic sauce, sesame oil, garlic and black pepper in a large bowl.

2. Line a baking sheet with parchment paper. Dip the salmon fillets in the marinade, making sure to coat all sides. Once the oven is hot, place salmon skin-side down on the baking sheet and roast for 15 minutes, until the fish is tender and flakes easily with a fork. Set aside leftover marinade.

3. While the salmon roasts, combine all ingredients for the mango salad except the avocado.

4. In a small saucepan, add the leftover marinade and reduce it over medium heat, stirring occasionally, about 4 minutes, until it thickens to a syrup.

5. Once the salmon is ready, spoon the thickened sauce over the salmon. Add the avocado to the mango salad and gently mix together.

6. Serve the salmon and mango salad with white rice, if desired.

5. Diner Burgers

These are the kind of big, beefy, no-nonsense, cooked-on-a-flattop burger you find at places like J.G. Melon in New York City or Mr. Bartley’s Burger Cottage in Cambridge, Massachusetts. These burgers emphasize crustiness and juiciness, and skipping the grill in lieu of a pan or flattop means there’s no smoky overshadowing of the pure beefiness.

By J. Kenji López-Alt

Yield: 4 burgers

Total time: 20 minutes

Ingredients:

• 20 to 24 ounces freshly ground beef, at least 20% fat
• Salt and freshly ground black pepper
• A few teaspoons of neutral oil or clarified butter
• 4 to 8 slices cheese of your choice
• 4 soft hamburger buns, toasted
• Toppings and condiments, as desired

Preparation:

1. Place the beef on a parchment-lined rimmed baking sheet and divide it into four even piles. Without lifting the meat, gently shape it into four patties, each about 1/2 inch wider than the burger buns, pressing the meat together just enough to make the patties hold. Do not overwork them. Make a shallow indentation in the center of each patty to prevent bulging as they cook.

2. Season the top side generously with salt and pepper. Use a thin metal spatula to flip the patties and season the second side, then refrigerate until ready to cook.

3. Heat the oil or clarified butter on a griddle or in a large skillet over medium-high until shimmering. Use the spatula to carefully add the patties and cook, flipping occasionally, until an instant-read thermometer inserted into the center registers 110 degrees Fahrenheit (43 degrees Celsius), about 5 minutes. Add cheese and continue cooking until the cheese is melted and the burgers reach 125 degrees Fahrenheit (52 degrees Celsius) for medium-rare or 135 degrees Fahrenheit (57 degrees Celsius) for medium — about 1 minute more.

4. While the burgers cook, dress the toasted buns however you like them. (For more stability, you can put mayo or a mayo-based sauce on the bottom and top bun, then place the toppings on the bottom bun.) Transfer the cooked burger patties to the buns. Close the burgers and serve.

This article originally appeared in The New York Times.

Subscribe to our weekly newsletter, In The Know, to get entertainment news sent straight to your inbox.

The three-person climbing group was scaling the “Hasta la Vista Amichi” route near Officers Gulch at about 11 a.m. Tuesday, north of Copper Mountain on Interstate 70, according to a news release from the Summit County Sheriff’s Office. That’s when one of them fell.

The fallen climber had most of the group’s climbing gear, leaving the other two stranded on the rock, sheriff’s officials said.

Rescuers said the climber died at the scene.

The climber’s identity and cause of death will be released by the Summit County Coroner’s Office.

“This is a tragic loss, and our hearts are with the climber’s family and loved ones,” Sheriff Jaime FitzSimons stated in the release. “I’m grateful to our deputies and the Summit County Rescue Group for safely evacuating the surviving climbers and recovering the victim.”

“Hasta la Vista Amichi” is a bolted sport climbing route rated 5.7, according to the Mountain Project. Class 5 is where hiking ends and climbing begins — ropes, belaying and fall protection are typically required.

Get more Colorado news by signing up for our daily Your Morning Dozen email newsletter.

The signs went up on July 23 on a section of the Guanella Pass Scenic Byway at the 11,670-foot summit of the pass, 11 miles south of Georgetown. Trails on the east side of the pass lead to Mount Bierstadt and Mount Blue Sky. Trails on the west side lead to two scenic alpine lakes beneath Square Top Mountain, another prime hiking destination.

Clear Creek County officials want to prevent motorists from illegally parking on the shoulders because it could obstruct or prevent first responders from getting through in an emergency.

“We had two emergency incidents, one on our side, one on the Park County side,” said Clear Creek County Sheriff’s Office spokeswoman Jenny Fulton, referring to last year’s leaf-peeping season.

“Emergency vehicles could not respond in a timely manner because of the vehicles on both sides of the roadway. They took a two-lane roadway and made it one lane,” she added. “That’s why we started doing some parking mitigation up there, and we’re going to do more this year for leaf-peeping to mitigate the traffic volume and parking issues.”

During two leaf-peeping weekends last year, Fulton said, the number of cars on the 22-mile byway, between Georgetown, off of Interstate 25, and Grant in Park County, hit 10,000 both days. Since then, officials from Clear Creek County, Park County, the Arapaho National Forest and the town of Georgetown have been meeting regularly in order to prevent “a disaster,” she added.

That will take the form of checkpoints on both sides of the pass in 2025, posted with sheriff’s deputies.

“If we need to, we’re going to end up closing the road temporarily just to ensure it’s not overcrowded during leaf-peeping,” Fulton said. “We’re also going to be towing vehicles that are parking illegally and are blocking the roadway. We can’t do what happened last year. We can’t risk people’s lives by not being able to respond to emergencies at the summit.”

Until then, hikers are warned not to park along the road at the summit where the no-parking signs have been posted. Violators will be fined $87.50. There are two lots near the summit, located on forest service land, but they tend to overflow during fourteener season.

“The parking lots are designed for the capacity of the trail system,” Fulton said. “When people are overflowing parking lots and parking on both sides of the roadway a mile down, then there’s too many people on the trails. The trails are not made for that volume of foot traffic. The forest service has designed their parking lots with the capacity of the trail system in mind.”

Subscribe to our weekly newsletter, The Adventurist, to get outdoors news sent straight to your inbox.