Recipe: blackberry macarons
What a weekend! We had some pretty crazy (read: extremely high) winds in Colorado Saturday night, clocking as much as 115 mph at Breckenridge. Based on our 6+ years in this house, we gauged it probably gusted to 90 mph here… and this wasn’t even the worst wind storm we’ve experienced. We watched in moderately alarmed curiosity (before the power went out) as the front wall of our great room flexed with each gust. Of course, it would have to be the weekend that my in-laws were visiting, but thankfully the guest room is on the ground floor. Our bedroom is on the third floor and so we endured 8 hours of the Northridge earthquake. Kaweah slept (happily) through the whole thing. Ah well, there’s always a price for paradise.
the kitchen: rabbit leg confit
the kitchen: alaskan halibut
the kitchen: apple doughnuts
the pinyon: butternut ravioli, brussels sprouts, mushrooms in brown butter sauce
Before the winds went cuckoo, we did have some really beautiful clouds set up over the house last week. Even if I didn’t have some background in atmospheric science, I would still be 100% completely enamored with our Colorado skies. Who needs television?
wave cloud at sunset over my house
still there long after sunset
And now, I’m happy to be home to work on long-term projects and resume a much-needed routine! No more travel or house guests for over a month! All of the local ski hills are either open or opening within the next week. My list of recipes to try is growing almost as fast as the list of things we need to fix and do around our neglected house. Speaking of recipes, I came across these macs that I made earlier this year. Even though blackberry season is over, you can use frozen blackberries for the curd and the buttercream. I find frozen organic blackberries to have decent sweetness and flavor.
sugar + red + blue = purple sugar
whipped whites with purple sugar
**Jump for more butter**