remembering kris on what would have been her 49th birthday
|49th||mom's colorado mountain cooler||butter-seared porcini-crusted salmon||lemon poppy seed cake|
Recipe: mom’s colorado mountain cooler
Every morning at 5:30, I am jolted out of my slumber by the squeak of the moppy bear or the drawn out honk of the blue dragon. Neva usually wakes up around 5:15 or so and quietly – sweetly – chews on her toys in her crate. When she tires of the toys, she’ll start to chew the crate, or she’ll give a little whimper. If we try to ignore the whimper (believe me, we try), she gives a sharp little bark. Time to take the puppy out to potty. I record her potty times each day on my phone. Each day I begin tapping in the date with clumsy fingers and uncorrected vision.
How can it almost be August already? Deja vu. At the end of June I said the same thing about July. And so on and so forth. It’s been this way since the holidays last year, but summer is when we jumped ahead at warp speed grasping at the days speeding past us. There’s just too much going on all at once. The long daylight hours lull you into a false sense of having plenty of time to get it all done, and then night falls and you realize how screwed you are going to be in the sleep department… again.
Despite being someone who cannot wait for winter to return, I must admit that this summer is flying past faster than I would like. It’s the puppy vortex, but it’s also wildflowers and mountains and loved ones and hikes and summer storms and night skies and hummingbirds and huckleberries and rocky streams and – all of it.
dramatic light at sunset
neva in the high country
on our way to find some mushrooms
completely wiped out and resting in the shade by the trail
having a fun play session on the snow with banjo
a little rosewater (this is way too much – a drop is sufficient)
muddle some fresh mint
Recipe: butter-seared porcini-crusted salmon
Wow, it’s good to be home in Nederland. While I know Jeremy prefers to be in Crested Butte (and I love it there, too), there is something extra special about this time of year in the Front Range. The pine pollen has gone away, the high country is melted out and bursting with wildflowers, and the moose happily munch away in the meadows. Neva continues hiking longer distances and steeper climbs. Her little body grows stronger, more nimble, and bigger each day, yet she is still my affectionate little pup who comes running when I call her and curls herself against my legs like I am home base. Just the other day we walked past Kaweah’s favorite rock outcrop. I directed Neva to the top, wondering if I was being silly to hope that she might recognize how special this hunk of weathered granite was to Kaweah and in turn, how special Kaweah was to me. Dogs are not deep thinkers… at least the two shallow-thinking dogs I’ve had aren’t, but Neva did oblige me and it tickled my heart.
she is finally fetching
moose sighting after our hike the other day
here’s a closeup of that good-looking boy
We’ve been out a few times with Neva and found some nice porcini specimens that she completely ignored. Turns out that once we climb into marmot territory, Neva turns her nose off to mushrooms and on to marmots. It’s just as well, though. There’s quite a thrill when you find your own king bolete (porcini). While gathering several perfect kings and laughing with Erin and Jeremy over Neva’s dismal performance, I demoted Neva from Porcini Pup back to Silly Little Pup and all was well with the world.
neva learns the scent of a porcini
the look she gave me when i asked why i found them before she did
Salmon is in season and so are porcini, but even if you can’t get your hands on fresh porcini, you can make this delightful recipe because it uses dried porcini powder. You can get porcini powder from specialty spice shops (check out Savory Spice Shop) or dried porcini from Whole Foods or other gourmet stores if you don’t dry your own. The recipe is short on time and big on flavor – isn’t that how summer meals should be?
put the dried porcini slices in a spice grinder and blitz