morel boost
Sunday, June 12th, 2016
Recipe: morel bourbon cream sauce
People can be so awful to others. They can also be wonderful to one another. There is no shortage of chatter about it all, and after a while my head hurts as much as my heart does. That’s when I really need to spend time outside to sort the spaghetti knot of feelings in my chest, free of that noise.
calypso orchids
hiking through the lupine
lightning strike on the mountain
We are keeping busy shuttling back and forth between Nederland and Crested Butte. I know a lot of people hate the word busy, but I don’t. Busy for me isn’t bad. Busy means a full schedule – that my time is taken up with both the things I have to do and the things I want to do. I realize I’m busy by choice, and I’m grateful for that.
Despite being over a year old now, Neva’s training is ongoing. She was introduced to the SUP (standup paddle board) last summer when she was a little puppy, but then she spent the next seven months learning to be a ski dog. While the rising snowline in the mountains translates into spring runoff, Neva is reacquainting herself with the liquid form of snow. Her first swim of the season was splashy and uncoordinated, but by the second dip, she was already getting her swim legs back and performing running jumps into the water. After a few days of confident swimming, it was time to see if she could ride the SUP and remain on the board. She only dove off a few times and once she even climbed back onto the board with a lift from Jeremy. She has a life vest coming in the mail soon, so I hope things will only improve with our little adventure pup.
she’s no longer nervous on the board, she is excited
watching for fish in the lake
I’m still keeping my eyes peeled around these parts for black morels, but they aren’t flushing like they were a couple of weeks before in one area. We scouted a couple of trails only to be left wondering if we’d lost our mojo or if the mushrooms were late, done, or just having a bad year? But on my trail run Friday morning, I found two single morels very far apart from one another – one in a somewhat unexpected environment and the other in what I consider typical surroundings. I left them in place to do their thing (send spores into the air) and kept my fingers crossed that the season isn’t over just yet.
short and squat, but in perfectly good condition
But in case the season IS coming to an abrupt end, I’ve got another winner of a morel recipe for you. This is far and away Jeremy’s *favorite* from my morel recipe testing session because it has morels and bourbon and cream, and it all goes on top of steak. This is the real reason I trail run…
cream, beef broth, pepper, morels, salt, butter, shallots, balsamic vinegar, bourbon
slice the morels in half lengthwise
rinse them clean and pat them dry
**Jump for more butter**
