Rob Proctor, renowned Denver gardener and author, puts Colorado gardening into perspective. "Sometimes the designs of our gardens are based more on what has survived than on what we originally planned." Having toiled, worried and babied the third (and hopefully the last) new landscape, this quote certainly rings true for me.
 
My gardens have horticultural wonders that have reseeded and relocated to other areas of the landscape and are certainly "Colorado Tough." Although the current location of these stalwart seedlings was not in my original plan, they have persisted and managed to establish a place for themselves and have given the landscape a more relaxed and natural setting.

Red-leafed rose species (Rosa glauca)

Unlike many rose species, Rosa glauca is noted more for its gray-green foliage with a reddish iridescent cast than the single pink, star-shaped flowers. The airy purple canes ideally reach six feet, with purple-red rose hips and clear yellow leaf color gracing the rose in the fall.
 
This rose does not appreciate wet feet. I know because I have killed two plants in the last two years! So why am I including this variety as a "Colorado Tough" plant? Even though two of the carefully planted roses yellowed and eventually withered, they managed to throw caution to the wind and reseed. Two beautiful specimens now reside behind an Austrian pine and in front of a Hawthorn tree. I have vowed to ignore them completely.
 

This perennial is perfect for the front of any sunny flower border or rock garden. Dianthus forms low mounds of gray-green, grass-like, evergreen tufts. Dainty deep pink blossoms rise above the tufts in late spring. Best of all, they actually like our alkaline soils. Do not mulch because plants require excellent air circulation. 
 
I started out with three Bath Pinks in my southwest perennial island. This compost-enriched bed now has several more new Bath Pinks tucked throughout.

Planted in the same location as the Bath Pinks, this dwarf Delphinium reaches an ultimate height of 15 inches. The showy, sapphire-blue flower spikes are breathtaking in mid-summer. The real beauty of this particular variety is the elimination of the laborious chore of staking that is required by the taller flowering Delphiniums. 

Once again, a plant proves "Colorado Tough" and has sprung up in nooks and crannies, creating a color palette for the eyes.

Originally planted on either side of the front entrance walkway in lovely cement-like Colorado soil, woolly thyme has won its place in my heart. As if the tiny, aromatic, matting leaves are not enough, this herb sends up a profusion of tiny, white blossoms. My thyme has now jumped the moss rock wall and made its way down the border. Due to thyme’s spreading habit and its ability to withstand foot traffic, it would be an excellent choice between the cracks of a stone walkway.
 

The Table
 

Teriyaki Marinade

• 1/4 cup soy sauce or tamari
• 1/4 cup water
• 1/3 cup canola oil
• 2 tablespoon light corn syrup
• 2 tablespoon white wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dry mustard
• 1 teaspoon ground ginger

Whisk all the above ingredients in a medium size bowl.
Recipe may be doubled to have on hand, as it keeps well for several weeks in the refrigerator.
Cover a Two pound flank steak that has been cut into one inch strips with the teriyaki sauce and marinade in the refrigerator for one to four hours. 
Place the steak strips on soaked bamboo skewers and grill until desired doneness. Brush marinade on strips often while grilling. Discard used marinade.
The marinade is also very good used with one inch pork loin chops.

Peanut Butter Chicken

• 1/2 cup chunky peanut butter
• 1/2 cup peanut oil
• 1/4 cup white wine vinegar
• 1/4 cup soy sauce or tamari
• 1/4 cup fresh lemon juice
• 4 garlic cloves, minced
• 8 cilantro sprigs
• 2 teaspoons crushed red pepper flakes

Combine all the above ingredients in a food processor or blender. 
Cover two pounds boneless skinless chicken breasts cut into strips with the marinade and refrigerate for several hours.
Place chicken strips on soaked bamboo skewers and grill until no longer pink in the middle. 
The marinade causes the chicken to become very soft.
I often place the chicken skewers on a foil lined cookie sheet and broil in the oven first, about five minutes a side. Grill a few minutes. When ready heat up to regain the smoked flavor.The chicken is wonderful served with basmati rice.

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Scampi Marinade

3 tablespoons unsalted butter

1 cup chopped sweet red pepper

8 garlic cloves, crushed

1/2 cup dry white wine

1/4 cup fresh parsley, minced

1/4 cup fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

Combine all of the above ingredients. 
Marinade two pounds (48) large peeled shrimp with tails left intact for one hour. 
Place shrimp on soaked bamboo skewers and grill until no longer pink. 
Brush often while grilling with the leftover marinade. 
Heat leftover marinade on top of the stove and serve with the cooked shrimp.
Serve over angel hair pasta or white rice.