I HAD to do the parting-is-such-sweet-sorrow routine again on Sunday night by saying goodbye to Billy for the second time in a month ? and then go through the whole wrenching experience again just a few hours later as my son Piers was heading to the US. I now feel completely bereft but take solace in the fact that hopefully it won't be too long before we shall all be together again.

My time in Colorado was beyond special and highlighted by our visit to Vale and Aspen.

There is nothing more glorious in my mind than to be up in the mountains in the summer time. It is just a whole other world without snow, so much so that you would be hard pressed to realise that you are in the same spot that, within a matter of months, will become a frenzied winter wonderland. As a summer wonderland the Rocky Mountains are equally as exquisite but, of course, for completely different reasons. The one thing that completely bowled me over were the gorgeous flowers everywhere, whether they be wild or cultivated and the absolutely breathtaking mountainous scenery. The whole deal was like a dream that I never wanted to wake from and I wished more than anything that we could have stayed longer.

Of course, the restaurants are all very upmarket, as one would expect in a town such as Aspen and we had dinner at one called Mother Lode, which was a particular favourite of Billy's.

There was a lovely blazing fire in the centre of the room, which even in August didn't seem out of place. And as the restaurant was jammed it was obviously a favourite for a lot of other people. Even though we were many zillions of miles from the sea I had some of the best scallops that I had ever had the good fortune to gobble up and Billy's rack of lamb was absolutely delectable, everything being served with such style and panache. I hope that if you are ever in Aspen that you will give Mother Lode a try.

My week seemed to zoom by in a nano-second and it wasn't long before the cab was there to pick me up for a midnight flight to Boston. The driver must have been in his early 90s and in between careening constantly into the fast lane of the highway (usually into the path of a fast approaching 65-wheel rig) and interrogating me (most unsubtly) about every aspect of my trip to Colorado ? with me blubbering in the back seat like a ten-month-old baby ? it was quite a trip to experience. I thought that the likelihood of me reaching the airport, let alone Boston, was in serious jeopardy. But as you are reading this, you can tell that I made it back unharmed!

I was back for only a few hours when it was time for Piers to embark on the biggest adventure of his lifetime. He has, as I mentioned in a previous , graduated from university and is now embarking on one final fling before getting into the "real" world. He and his friend Price will be spending the next seven months in (would you believe it?) Colorado pursuing their biggest passion in the world (well, one of them!), skiing.

They will be driving across America to reach their final destination the thought of which fills me with great horror as Piers has never driven on the right hand side of the road before.

I took he and Somers out for a final dinner at Little Venice (delightful as per usual) in a vague attempt at lining their little tummies before the farewell party that was to ensue. When I heard the following day what had been imbibed, I think that even if they'd had 20 dinners at Little Venice it wouldn't have been enough fodder to line the most cement-hardened of stomachs.

These kids partake in cocktails that you and I have never heard of and are thankful that we haven't. The descriptions of some of them are enough to make you heave and make my tipple of a few glasses of dear, old Pinot pale in significance.

Piers devised a little drinking game for this occasion and called it Roulette (to my way of thinking he should have included "Russian" in the name as I think that the affects would be nearly indistinguishable).

What happens is that three or four of them at a time go up to the bar and whisper the name of a cocktail (it can be either really disgusting or something fairly normal.) to the barman.

The boys have their backs to the barstools so that they can't see what he is making. He lays out each whispered cocktail on the bar in front of each stool and all the glasses are covered individually with a napkin. With their backs to the bar stools they shuffle around and then turn to face whatever drink happens to be in front of them, they then whisk off the napkin and see what poisonous concoction fate has put before them. It could easily be the one that they had ordered themselves and I'm sure that most of the time they are praying that it isn't.

Now just listen to what some of them are.

A "Gas Chamber" is a really exciting little number, one that you may want to serve at your next cocktail party especially if you are having important guests who you would like to impress. You might be having the CEO of your company or your boss who you may be slightly intimidated by for dinner. If this is the case then this next input will be just the ticket. They will instantly be at ease, think that you are so clever and innovative that I am sure by Monday you will either have a sizeable raise in salary or have at the very least a huge promotion.

What you have to do is this; put a shot glass on a saucer, and fill the shot glass with Zambucca allowing it to overflow into the saucer. You then set the whole lot on fire, covering the shot glass with a pint glass leaving enough air at the bottom so that the flames don't go out but so that the fumes go into the pint glass. You then blow out the flames, putting a coaster on the top so that the vapours don't escape.

The idea is to suck the Zambucca through a straw and then put the straw into the pint glass and inhale the fumes.

Another great little cocktail is the "Three Wise Men"; this entails a shot each of those extremely sage guysJose Cuerva Tequila, Johnnie Walker and Jack Daniels. Or you may prefer the sound of a Flatliner, which must really get those taste buds hopping around like crazy. You might think that this would be a suitable, refreshing aperitif to maybe serve poolside on a lazy Sunday afternoon. But a Flatliner in fact comprises a shot of Zambucca, enough Tabasco so that it floats on the top of the Zambucca (so I would imagine that must be a good couple of tablespoonfuls or so) and then a shot of Tequila on top of this so that you have a nice red line going through the middle\. Hence the name Flatliner. I am also certain that if you drink this vile brew you'll have a nice red line going through the middle of your brain the next morning!

I'm convinced that you'll be most stupefied by this cocktail repertoire and also thoroughly impressed as to what a good education can produce!

While I was away, as per normal, I went crazy buying cooking magazines (because of course they are an 1/8th of the price of buying them here) all of which I have recently browsed through. Here are some that I particularly liked the sound of. You will get more next week if I haven't absconded and returned to Colorado where my heart and soul seem to be living without me.

9-ounces uncooked Pappardelle (wide ribbon pasta) 2 tablespoons extra virgin olive oil, 1/4 teaspoon crushed red pepper flakes, 3 garlic cloves, thinly sliced, 1 1/4 cups halved yellow cherry tomatoes, 1 1/2 cups halved red grape tomatoes, 3 tablespoons fresh lemon juice, 1 teaspoon salt, 5 cups loosely packed trimmed arugula, 1/3 cups shaved Parmesan cheese, 2 bacon slices, cooked and crumbled, (I would actually do more)

Cook pasta according to package instructions, drain and keep warm. Heat oil in a large non-stick skillet over a medium heat. Add pepper and garlic to skillet and cook for 1 minute or until garlic is fragrant. Add the tomatoes and cook for 45 seconds or until just heated through stirring gently. Remove the skillet from the heat and add the lemon juice and salt. Combine the pasta, arugula and warm tomato mixture in a serving bowl tossing to coat and top with the cheese and bacon.

One 4-pound shoulder of pork with skin left on, 3 tablespoons vegetable oil, salt and freshly ground black pepper, 4 very large leeks (3-pounds) white and tender green parts coarsely chopped and dark greens cut into 3/4-inch pieces, 3 large shallots, thinly sliced, 3 large garlic cloves, chopped, 3 dried red chillies, 2 1/4 cups chicken stock, 1/3 cup soy sauce, 3/4 cup honey, 1/4 cup Chinese rice cooking wine, 1 1/2 teaspoons miso paste, 2 teaspoon rice vinegar

Preheat the oven to 250 degrees. Score the pork skin in a crosshatch pattern. In a large oven proof skillet heat 1 tablespoon of oil. Season the pork with salt and pepper and brown all over in the oil over a moderately high heat for about 8 minutes. Transfer to a plate. Heat the remaining oil in the skillet and add the leeks, (not the dark green bits) shallots, garlic and chillies, covering and cooking for 5 minutes. Return the pork to the skillet, adding 2 cups of the stock and bringing to a boil. Pour the soy sauce over the pork, cover with foil and transfer to the oven. Roast for about 4 hours, basting occasionally. Uncover the meat and increase the oven temperature to 400 degrees brushing it with 6 tablespoons of honey. Roast for a further 15 minutes or until glossy. Transfer to a rack set over a plate and brush with the remaining honey. Blanch the leek greens in boiling slated water for 3 minutes, drain and rinse under cold water. In a large skillet simmer the remaining stock, the wine and miso for 3 minutes. Add the leek greens and cook over a moderate heat for 8 minutes seasoning with salt and pepper. Strain the pork juices into a small saucepan and skim. Add the rice vinegar and boil until reduced to 1-1/4 cups. about 5 minutes. Slice the pork and serve with the leeks and pan juices.

8 servings

2 large English cucumbers, cut into 2-by-1/4-ich matchsticks, 3/4 cup rice vinegar, 3/4 cup water, 6 dried red chillies, 1 tablespoon each of salt and sugar

Put the cucumbers in a heatproof bowl. In a small saucepan bring the vinegar, water, chillies, salt and sugar to a boil, stirring and then pour over the cucumbers and allow to cool. Cover and refrigerate for 24 hours and drain before serving.

Homemade citrus curd - a mixture of eggs, sugar, butter and orange and lime juices adds a tangy flavour to this mousse

4 large egg yolks plus 1 large whole egg, 3/4 cup plus 2 tablespoons sugar, 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, (2 or 3 limes) 6 tablespoons unsalted butter, 1 cup heavy cream, chilled, 1 teaspoon ground cinnamon, 1 lime halved lengthwise and thinly sliced into half moons, 1 navel orange halved lengthwise and thinly cut into half moons

To make citrus curd - Prepare an ice water bath and set aside. Cook egg yolks, egg, 3/4 cup sugar and juices in a medium saucepan over a medium heat whisking constantly (be sure to reach sides and bottom of pan) until thickened, 5-7 minutes. Remove from the heat. Whisk in butter 1 tablespoon at a time. Set pan in ice water bath; whisk until cool about 5 minutes. Pass curd through a sieve into a medium bowl. Press plastic wrap directly onto the surface to prevent a skin forming. Refrigerate until set about 30-45 minutes. Whisk cream with 2 tablespoons sugar to form stiff peaks. Return to the fridge.

Whisk 1/3rd of whipped cream into the curd and then gently fold in the remaining cream. Divide amongst serving bowls and refrigerate until ready to serve. Dust with cinnamon and garnish with the citrus half moons.