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Recipe: homemade hot cocoa mix

I hope everyone who celebrates Thanksgiving was able to enjoy their holiday! Me? I remained mostly offline for the past several days and loved every minute of it. Instead of expending my energies on cooking Thanksgiving dinner, I kept the food prep simple and opted to ski. Crested Butte happily received nearly 2 feet of snow before opening day on the mountain. It goes without saying that first tracks were accompanied by the sound of hoots and hollers echoing down the slopes of untracked powder. When the powder was no more, we went skate skiing, did a little mouse proofing of the house, squealed at baby puppy malamutes (that was me doing the squealing), and worked on stuff that always gets neglected back home.

fluffy

fresh

amazing snow for november

trees plastered from snowmaking guns

It seems that once Thanksgiving has passed, the calender shifts into high gear. Suddenly everything I never wanted goes on sale in my in-box. Oh, but it IS nice to nab a deal on those climbing skins I’ve been eying for over a year. For the most part, we ignore the frenzied consumerism because we don’t do gifts over the holidays. What I mean is that we only give homemade or local gifts to people like Jeremy’s staff, my oncologist, our vet, the post office. I try to mix it up from year to year with a variety of baked goods, confections, and something like a barbecue spice rub, homemade jam, or a flavored cheese powder for popcorn. This year, I’m including jars of homemade hot cocoa mix.

bittersweet chocolate chips, sugar, powdered milk, salt, dutch-process cocoa powder

chop the chocolate

mix everything together

scoop into air-tight jars

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Recipe: buttermilk biscuits and sausage cream gravy

Up until a few days ago, Thanksgiving was nowhere on my radar. There was just so much going on for the past several weeks that I told myself if I could make it to Thanksgiving week in one piece, I’d be golden. It came down to the wire waiting for the final items on my checklist to come via post before we piled into the car. Two out of three isn’t bad considering it was the USPS (I keep my expectations low). Once on the road, the stress began to peel away with each additional mile. There were bighorn sheep sightings on Interstate 70, discussion of time-sensitive deadlines to address before 2015, much needed coffee to fuel the driver (Jeremy), and the question of what to eat for Thanksgiving. We agreed that we would keep Thanksgiving dinner simple: grilled rib eye steak with loads of vegetables. This week is dedicated to catching up on work and… skiing.

picking up our passes from the crested butte nordic center

The snow in Crested Butte is quite nice for shoulder season. Yes, it’s still shoulder season – many of the local businesses are closed until 2 weeks before Christmas. Town slumbers quietly before the mad rush of the holiday ski season, but I like this lull. The big mountain opens Wednesday. In the meantime, we’ve been getting our nordic muscles back in shape on fresh snowfall.

test driving my low light lenses

big snow totals make for early season avy danger

jeremy skis with mount crested butte in the distance

rejoicing in glorious winter (technically autumn, but it is totally winter)

Colorado’s high country changes so dramatically from summer to autumn to winter – green to gold to white. Winter is a bit of a hog as it eats up most of autumn and spring, but I don’t complain because I love it. It’s hard to believe that just last month I was back here in Crested Butte shooting the fall colors.

Over the years I’ve learned that I feel physically and mentally better on the fall shoot if I eat my own food rather than dining out for the duration of the shoot. It’s healthier and more economical. But there are those times after shooting sunrise in the freezing cold when you get a text from fellow photogs relaying their intention to head into town for breakfast, and it sounds like the best idea ever. One of my favorite stops in the little mountain town of Ridgway, Colorado, is Kate’s Place, which serves up quality breakfast and lunch. My friend, Jimmy, always orders the biscuits and gravy. I’d never had it before, but Jimmy always has this blissful smile on his face when he gets biscuits and gravy. This year, I decided to give it a try.

“Good, isn’t it?” Jimmy smiled, nodding at my plate of biscuits and gravy. Yes, it was damn good. Something warm and satisfying to fill my empty and cold tummy – energy enough for my drive back to Crested Butte. It wasn’t more than four weeks later when I began thinking about that breakfast. I blame Jimmy… and Brent – those two are always mooning over biscuits and gravy. Jimmy even texted me a photo of (another) plate of biscuits and gravy from elsewhere on the road. Well, let’s do this.

the biscuits: buttermilk, baking soda, baking powder, salt, flour, butter

whisk the dry ingredients together

toss cubed butter with flour mixture and freeze

cut the butter into the flour

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Recipe: chinese orange beef

Each fall I return to the slopes and wonder if I will remember how to telemark ski. The first run brings painful aching to the arches and a burning in the quads, but I know that it will get better on the second run, and the third, and… Curiously, the pain seemed to be shorter lived this time. Trail running has a lot to do with that. Usually our first day on the mountain (resorts) involves a lot of crappy snow, but this year’s first day was sweet. Our mountains have received a good bit of natural snow and cold temperatures for snow-making. I’m getting jazzed for ski season and all the different kinds of skiing to be done.

powder at copper mountain

The news is aflutter with the lake effect snow storms in western New York dumping several feet in some areas, bringing back memories of my graduate school days in Ithaca. We only got the occasional big dump snow day at Cornell and there’s something about East Coast snow that is so very different from Rocky Mountain powder. Walking to and from campus through the snow, we’d have to carry Kaweah when we crossed the roads because her paws would get wet in the salted slush and then freeze. On nights when we worked late and I was too tired to cook, we’d sometimes order takeout from Ling Ling’s which required slipping and sliding up and down snowy hills in a car that wasn’t suited for winter. Whenever anyone in my department discussed ordering from Ling Ling’s, we grad students always laughed and held an imaginary phone up to our ear, “HelloLingLing!” No matter what you ordered, the restaurant always said, “OkayTenMinute.” I was a fan of the orange beef – a Americanized Chinese food guilty pleasure.

green onions, sake, soy sauce, sesame oil, white vinegar, flank steak, oranges, egg whites, cornstarch, sugar, salt, baking soda, chili garlic sauce

slice the orange zest in strips

slice the flank steak across the grain

prepped ingredients

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