March 1st, 2015
Recipe: huckleberry mess
It was a great weekend for ski touring since there was plenty of new snow that fell AND STAYED IN PLACE. If you live in the Front Range, it feels like you rent snow more than anything else because it falls and then gets blown into the next county to the east within 24 hours. Erin and I took turns breaking trail through the powder so Banjo wouldn’t have to body plow the whole way up. Normally he doesn’t mind body plowing through snow, but it was 2°F and we wanted to keep our furball buddy comfortable and safe.
winter did not forsake us!
banjo was having a blast
on my ski tour with jeremy, sunday
Last week, I had baked a batch of huckleberry meringues
to distribute to friends for the Chinese New Year. I saved one out for Jeremy because he is so fond of them. But before he could eat it, I decided to serve it up with some extra goodies. I personally find meringues a little dull. They’re fun to make and beautiful to look at, but when I eat a meringue straight up, it isn’t terribly exciting. Pop a meringue on top of a cloud of whipped cream and fruit, and you’ve transformed “meh” into “wow!”.
This is nothing new. It’s basically an Eton mess
with huckleberries in place of strawberries. Obviously, I don’t have access to fresh huckleberries in March, but I *DO* have heaps of frozen huckleberries squirreled away in my chest freezer. I thought the frozen berries could benefit from a little lemon, sugar, and heat to make a nice sauce. Jeremy was so utterly smitten with this dessert, that he suggested I blog the recipe. I didn’t think that was necessary, but you can see who got his way.
so i made another batch of huckleberry meringues
whipping cream, vanilla extract, almond extract, huckleberries, lemon, meringues, and sugar (divided)
**Jump for more butter**
February 26th, 2015
Recipe: ginger shrub dark and stormy cocktail
We have entered this lovely stormy pattern of snow, snow, and more snow. Hey – better late than never. Our wonderful neighbor always gets up early after a big snowfall and snow blowers his driveway, our driveway, the common driveway, and the other neighbors’ driveways. Sometimes I’ll take fresh baked cookies over, or maybe a coconut custard tart, or perhaps some cinnamon rolls. I love neighborly neighbors. Before the latest round of storms, we enjoyed a lull of 2 sunny days with no wind. NO WIND. So rare and yet so coveted! I scrambled to get my work done and then grabbed my skis for a solo skin into the mountains before the sun retired for the day.
beautiful, quiet, solitude
The clouds moved in a few days later and the snow has been falling ever since. In winter, we pay attention to the weather not just for the ski potential, but to avoid unnecessary travel when conditions in the canyon are hazardous. I managed to take care of all business in town on Wednesday morning, driving back up the canyon just as the snow and clouds blotted out the sun above, but Jeremy had meetings that went into late afternoon when the storm was fully underway. He planned to take the bus home (usually a safer option during storms), but had to wait a couple of hours at the RTD station while emergency crews cleared an accident that had closed the entire canyon. When he finally got home several hours after he had left his office, I handed him a cocktail – because I knew he needed it. It was a dark and stormy, which seemed appropriate.
But this dark and stormy was made with ginger shrub rather than ginger beer. My friend, Cindi, asked me for a ginger shrub recipe earlier this month because her husband loves the stuff, but didn’t want to keep paying major cash for bottle after bottle. I didn’t have a recipe that I had tried, but shrubs are pretty straightforward to make. I did a quick search, looked over a couple of recipes, and sent along the one that looked best with the caveat that I hadn’t tested it.
ginger, cider vinegar, sugar
slice the ginger
it’s just these three things: ginger, vinegar, sugar
**Jump for more butter**
February 22nd, 2015
Recipe: roasted cauliflower and garlic mash
No mashed potatoes for us this weekend! The mercury fell as did the snow – precious powdery snow. When it gets too hot and the snow turns to slush, some refer to it as mashed potatoes. And while mashies are fine to ski, it’s not the kind of snow that is long-lived as it transforms into ice overnight or eventually puddles of water during the day. At least for now, the snow gods have smiled down upon us and delivered. It was both a snow- AND friend-filled weekend. Our neighbor asked if I would mind spending a little play time with their pup, Dioji (dee-OH-gee), while they were away all day. She is a giant walking carpet of a dog (half Berner and half Great Pyrenees) who loves everyone and just wants to be loved in return – my favorite pup in Nederland.
the best kind of snow: big fluffy flakes as seen from corona chair
dioji hanging out in our living room
and doling out the kisses
visiting with my four-year old pal, felix, before his ski lesson
jeremy contemplates the view before diving into the snow
2°f and completely still
on my solo ski tour
my breath frosted my hair!
We are delighted to return to our lovely, fluffy, Rocky Mountain powder. Mashed potatoes snow can wait until spring, when it’s supposed to be in season. As for the edible kind of mashed potatoes, I’ve been trying to move away from those as well. I personally LOVE mashed potatoes made with plenty of butter and some cream. After a while though, I want to change things up. That, and my pants don’t fit as well. I’ve been alternating between the occasional mashed potatoes and this other mash of roasted cauliflower and roasted garlic this winter. The cauliflower mash is so deliciously creamy without all of the pants-shrinking effects and it goes well with meats, vegetables, or even on its own.
all you need: olive oil, salt, pepper, chicken broth, fresh thyme, garlic, cauliflower
**Jump for more butter**