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archive for May 2016

uphill from here

Sunday, May 8th, 2016

Recipe: handmade pappardelle

The last ski resort for which we had access to has closed for the season here in Colorado. But the season isn’t done. At least not today it isn’t. It snowed at our house (along with rain, graupel, sleet, and sunshine) and I’m pretty sure the clouds dropped a few quick inches in the high country. From now until the start of the 2016-2017 ski season, it’s only backcountry skiing for us (skinning uphill and skiing down). Actually, we’ve been doing that exclusively since early April. Here’s what May looked like in our backyard last week.


skiing the powder before the sun turns it to slush

a nice 360° view was had

token selfie before skiing out

…aaaaand the snow is now mashed potatoes



Daytime temperatures soared well above freezing and the snow didn’t freeze overnight at higher elevations. Days like these leave us choosing between running wet, muddy, and patchy trails or skiing slop. We chose both. On our last ski tour, Neva was off leash the whole way down to the trailhead and she was incredibly good. She didn’t run off, she didn’t cross in front of our skis, and she always kept an eye on where Jeremy was (I bring up the rear in case little pup decides to run off).

neva takes a break between digging pits in the snow

skiing out under the hot sun



Jeremy took Neva on her first trail run last week, too. We’ve been slowly gauging how she takes to running on trails by running her for short distances (like 50-200 feet at a time) while we walk or hike. When she was a wee puppy, Neva would jump on your legs and try to bite your pants if you started running. That was (thankfully) short-lived. She did exceptionally well on her first real trail run (a short 5k) – cuing off of Jeremy’s pace, keeping a good distance so no one tripped, and responding to voice commands. So while Neva works up to longer distances, Jeremy and I are both concentrating on uphill climbs – because the prettiest runs are up high in the mountains and we want to be ready when they melt out.

racing a storm back to my house (i’m slow, but the storm was slower)



I regard this time of year as the uphill slog when days get longer and hotter. I don’t consider us to be over the hump until late July even though the summer solstice is in late June (it has to do with the thermal latency of the atmosphere – the same applies in winter). But there is plenty of good adventuring to be had in summer to tide us over until we can glide on snow once again.

Some of that adventuring will involve finding porcini and chanterelles in the forests. An easy meal preparation involving the mushrooms we forage is to sauté the mushrooms in butter and garlic, add white wine and cream, and serve it over pasta. My favorite pasta is pappardelle – wide elegant ribbons of pasta that hold sauces well and wrap around other ingredients. Unfortunately, I can’t buy pappardelle in our little town and I really try to limit my trips to Boulder to once a week. Mountain folk tend to be self-sufficient types and it occurred to me last summer that I knew how to make my own pasta for lasagne, so how different could it be from making my own pappardelle?


all you need: eggs, egg yolks, flour, fine semolina

beat the eggs and egg yolks

pulse the semolina and flour together in a food processor

add the egg mixture to the flour mixture while the processor is running



**Jump for more butter**

the way we may

Sunday, May 1st, 2016

Recipe: soft-shell crab spider roll

It’s already May. Jeremy sweetly remembers to wish me a happy “I’m Glad I Met You” Day the first of every month and it always brings a smile to my face. But the first of May tugs at this place deep in my chest because I can’t help but count how many years it has been since my sister passed away. Twelve. It’s been twelve years. And I wondered if I should bother posting a photo of the flowers I buy for her on this day. Does anyone care? I don’t talk about Kris much with anyone anymore except for Jeremy and my mom. My emotions will catch me off guard sometimes – triggered by a story, a song, a photograph, a memory. It doesn’t matter if anyone else cares. I still care. I still miss her. These flowers are for Kris, but they are really for me. I’m not sure I’ll ever get over it. I guess I don’t feel that I have to.


for kris, for me



Spring sprouts forth down yonder in Boulder – a kaleidoscope of brilliant colors on the ground and in the trees. I feel as if I’m emerging from that long slumber filled with dreams painted in whites, greys, and shadows. All signs point to GO. The anticipation for summer is high at our house, because we have big adventures planned for the little pup. I’ve got a few pages in my pocket notebook filled with the names of mountains and trails… places to take Neva on hikes, trail runs, and backpacks. We are excited and I think she might be, too, even if she doesn’t know it yet.

double plum blossoms

our new backpacking tent is neva-approved



But winter isn’t letting go in the mountains. The recent storms of April have been slow-moving, leaving some good snow in their wake. Every week we have gotten at least one if not three storms passing through the neighborhood. This is what February should have been, but the difference is that we have less wind in the springtime, so our backcountry is currently skiing like silk. I am thrilled. Jeremy is thrilled (sort of – he’s also impatient to resume trail running). Neva is over the moon.

we know better than to put our skis away before june

jeremy carves a sinusoid in the fresh snow

well that was super fun



There’s more snow on tap for Mother’s Day weekend, which isn’t really abnormal around here. Most of the last 11 years we’ve been in Colorado have had snow fall in May. The bigger issue is where to ski it. Of course, once the ski is over, the number one priority is what to eat because we’re usually famished. Typical après ski calorie bombs include burgers, pizza, or chili, but our favorite is most definitely sushi. Back in the day, that required a half hour drive down a curvy canyon road to a sushi bar. Now, however, we are more likely to make sushi at home with our expanded repertoire. The one thing I hadn’t tried making until now is the ever popular spider roll. For the uninitiated, a spider roll is a tempura-fried soft-shell crab roll. The fried little legs stick out at the ends of the roll evoking spider imagery – or deliciousness, if you are a sushi lover.

soft-shell crabs, ice water, flour, egg, baking soda



I picked up the soft-shell crabs individually frozen at an Asian market (HMart, for the locals). I’ve also seen them on display at Whole Foods from time to time. If you live on the coast, then you probably have far more and fresher options available to you. Tempura frying is pretty easy, but I’ll warn you now that these guys make the loud scary splattering sputtering hot oil noises. Use a splatter screen, and if you don’t own one, get one. I fried mine one at a time because I was too scared to lower a second one in while the first one sounded and looked like it was erupting. You won’t use much of the tempura batter for four crabs, so if you have vegetables or other goodies to tempura fry, you might as well do it all in one sitting.

whisk the ice water and egg

stir the dry and wet ingredients together

coat the crab completely

draining and cooling the fried soft-shell crabs



**Jump for more butter**