Hot, hot, hotBarbeque Mercantile, 2619 W. Colorado Ave. in Old Colorado City, is featured in the September issue of Chili Pepper magazine in the “Hot Commodity” article. It was one of six stores from across the country highlighted.

Peachy keenJuicy peaches are ready, and that means it’s Palisade Peach Festival Recipe Contest time Saturday. There are four categories with cash prizes in the offering. Think $200 Grand Prize and $100, $75, and $50 Albertson’s gift cards in each category. Visit palisadepeachrecipecontest.com for entry forms and details.Here’s last year’s grand prize winner by Bettie Hobbs of Fruita for inspiration.

 GRAND MARNIER PEACH AND CRANBERRY PIE—Yield: 1 pie1 1/2 cups sugar1/4 cup flour2 tablespoons cornstarch1/2 teaspoon salt1/2 teaspoon cinnamon4 cups peeled, sliced peaches2 cups fresh or frozen cranberries2 teaspoons grenadine syrup1 tablespoon Grand MarnierDough for 2-crust pie1 tablespoon butterProcedure:1. In large bowl, combine sugar, flour, cornstarch, salt, and cinnamon. Add fruit, grenadine and Grand Marnier. Toss to mix and let stand 15 minutes.2. Preheat oven to 375 degrees. Roll out half of pie dough and line 9-inch pie plate. Add filling and dot with butter. Roll out remaining dough and top filling with a lattice crust. Bake 50-55 minutes. Cool on wire rack.

Cooking classesHere are some classes that will be held at Chefs retail store, 5070 Centennial Blvd. Classes are from 6 to 8 p.m. and cost $65, unless otherwise noted. Call 272-2700 for reservations.• Sept. 17 — “Exotic Thai Cooking”: Peng Jones, owner of Asian Cookery school, will introduce the history and recipes of Thai foods. Recipes include lemon grass soup, Thai spring rolls with peanut sauce, Thai beef salad, and basil chicken with asparagus.• Sept. 12 — “Kids in the Kitchen”: A Zebra Mix Baking representative will teach children how to bake cookies or brownies in this hands-on class. Take an apron. Two sessions will be offered: 1 to 2 p.m. for ages 6 to 8; 2 to 3 p.m. for ages 9 and up. Cost is $20.• Oct. 5 — “A Complete Chinese Dinner”: Peng Jones will prepare recipes for hot and sour soup, wontons, chicken with snow peas, Mongolian beef, and almond jelly with fruit.• Nov. 23 — “Dim Sum”: Appetizer recipes for a Chinese-style breakfast or lunch for holiday guests. Recipes include pot stickers, fried wontons, shrimp dumplings, steamed ribs, and chicken congee.

Prax Sanchez carried a rusty nail in his head for decades. “It’s just one of them things,” he said. Photo by ANDREA BROWN/THE GAZETTE