elote (mexican street corn) fritters with lime crema huckleberry cheesecake ice cream coconut shrimp spruce tip syrup and the muir cocktail


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archive for July 2017

summer part 2

Sunday, July 23rd, 2017

Recipe: elote (mexican street corn) fritters with lime crema

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Hi guys, I finally caught up on answering comments from the past 6 weeks. My apologies for being a slacker, but you know… stuff and things. xo -jen

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Whenever the snows begin to melt in late spring and the sun rises higher in the sky like an overachiever, I start to panic internally about the onslaught of summer. I call it an onslaught because it feels like an assault – the intense sun burning the skin on my arms, seeking relief in our basement because the rest of the house is so hot, pine pollen dusting everything with a thick coat of yellow. But the oppression eventually (hopefully) gives way to the southwestern monsoon some time in July, which delivers relief in the form of daily afternoon cloud buildups, big temperature drops, and that oh-so-heavenly release of rain that washes over the land, the animals, the trees, the flowers, the rocks, everything. The monsoon was a little late getting here this year, but it has finally arrived. It is spectacular. For me, there are three parts to summer in the mountains: 1) the sucky part with the hot, dry, and pollen-filled air 2) the delicious part with the monsoon rains and 3) the cooldown which is really pseudo-autumn. We are now well into summer part 2, and it is glorious.


bluebells at 11,000 feet

blue columbines greet the day

at the top of my 2000 ft. climbing trail run to 11,500 ft.

paddling long lake in the indian peaks wilderness

snow and ice floating on blue lake (indian peaks wilderness)

cascades and parry’s primrose

happiness is a colorado mountain dog

thank you for the rain, clouds



You know what else I love about summer part 2? The arrival of local Colorado Olathe sweet corn. You all probably don’t know about our amazing Colorado Palisade peaches or the Olathe sweet corn – we eat it all up such that there isn’t any left to ship out of state, so it’s a secret *wink*. Ever since we moved to Colorado, I only buy corn in summer when it is at its sweetest and most delightful. We like to eat it straight up boiled or grilled, but every now and again I’ll splurge on the calories and make Mexican-style corn (elote). And then last week I tried a recipe that makes our summer trail runs very necessary – elote fritters.

white corn

brush a light coat of vegetable oil on the cobs

grill the ears until moderately charred

cut the kernels off the cobs



There are three ears of corn in this photo sequence, but in hindsight, I would have used four ears (which I indicate in the recipe below). I grilled my corn, because it’s easy for me to do and because I like that charred flavor and texture. If you are grill-less, then you can boil or steam your corn, cut the kernels off, and brown the kernels in a little vegetable oil in a skillet or sauté pan. Once the kernels are ready, they get added to butter-sautéed onion and jalapeño.

minced jalapeño, minced sweet onion, butter, salt, corn

fry the onion and jalapeño in butter until just soft (but still crunchy)

add the corn

let the corn cool



**Jump for more butter**

all the love

Sunday, July 16th, 2017

Recipe: huckleberry cheesecake ice cream

I’ve noticed something changing over the past couple of months. It’s been gradual, and yet it feels as if my life has become… better. I found myself telling Neva, “I love you” as I played with her in the living room, or when I gave her a squeeze after finding her snoozing on the couch, or just walking past her while I was in the middle of a shoot. I’m not one to withhold saying “I love you” when I actually love an individual, but I didn’t say it very much in Neva’s early years because she made me absolutely insane and because I wasn’t sure that I really loved her. Now, I’m saying it many many times each day because she has gone from a sweet, but crazy girl to a sweet, crazy, but good girl. It’s been a slow process. This kind of behavior modification doesn’t happen overnight. But after getting Neva back from dog training camp four months ago, and working with her on the things Claire recommended, we are seeing such amazing progress now. Neva is definitely a happier pup when we give her instruction and she has learned to focus on us instead of spiraling out of control becoming a frenzy of anxiety and excitement. Best of all, on our most recent road trip from Crested Butte to Nederland, Neva didn’t drool a drop and she was even relaxed enough to chill out just watching traffic and scenery (she used to drool like a spigot and turn circles in her bed for 5 hours).


wildflowers going gangbusters in crested butte

our regularly scheduled evening rainbow in crested butte – no big deal

a paddle with jeremy on the taylor park reservoir

cinquefoil in bloom

the car is moving and neva isn’t upset about it



We returned to the Front Range in time to overlap with the tail end of my aunts’ visit with my parents in Boulder. I had not seen my dad’s younger sister in almost 30 years and it’s been over a decade since I met with my dad’s older sister. It made me so happy to see them both looking healthy and well. The next day, Jeremy left for the airport at 6 am to fly to the East Coast and I took Neva on a hike. Hiking with Neva has always been an ordeal because she gets so amped up in the high country that she pulls and cries and acts like a nut. It’s hard to manage that kind of behavior while hiking above 10,000 feet, so Jeremy (my high altitude mountain goat) typically wrangles Neva while I just hike and help as needed.

I took Neva by myself, resigned to deal with whatever happened. Of course, within the first ten minutes, we encountered three bull moose on the trail. Neva LOVES moose, so was very excited to see and smell them. I made her sit and wait as we gave them an opportunity to cross the trail without feeling threatened by our presence. Instead of pulling against her leash and baying loudly as she has done in the past, Neva sat, her tail wagging furiously, and cried softly as she watched the moose feed. But she remained by my side! WHO IS THIS DOG?!?!?! We eventually continued on the trail past the moose because they decided to hunker down and enjoy some willows for breakfast, and Neva was so damn good! It wasn’t a perfect hike, but Neva was the best she’s ever been with me on a solo hike. I couldn’t be happier.


dinner with my folks and my aunts

two of the three moose we encountered on the trail

neva takes in the smells while i take in the views

selfie on the ridge with my happy pup

dog as wildflower

dim sum with my folks



Whenever we go to Boulder to have dinner at my parents’ place, I almost always bring dessert because I like to make it and they like to eat it. For dinner with my aunts, Mom texted me that I shouldn’t bother making anything and to simply purchase something at the store since we just got home. But I had already planned on bringing ice cream – two flavors. The first was a lovely roasted strawberry ice cream that I had made a few weeks ago and the second was a recipe I had tested in February and decided it was too good not to make and share this time: huckleberry cheesecake ice cream. The huckleberry cheesecake ice cream is actually a very straightforward and easy recipe compared to my usual custard-based ice creams. Seeing as today is National Ice Cream Day, this is the perfect summery treat to share.

the berry swirl: huckleberries, lemon juice, water, salt, cornstarch, sugar

the crust: melted butter, graham cracker crumbs, sugar, cinnamon (not shown: pinch of salt)

the base: cream cheese, milk, cream, bourbon, salt, sugar



I know huckleberries can be hard to get if you don’t live in a place where they grow or don’t know how to find them. You can order them online (frozen) from places in Oregon, Idaho, Montana, and other blessed states that have wild mountain huckleberries. Or, you can substitute its cousin, the blueberry, which was the fruit used in the original version of this recipe. I’m just saying if you can get huckleberries, they are a billion times better than blueberries – and I love me some blueberries.

Start with the berry swirl, because it needs time to cool before you can incorporate it into the ice cream. It takes all of five minutes to simmer before you get a syrupy berry sauce that smells (and tastes) like the best thing you’ve ever had. Because huckleberries are smallish, I tend to only smash about a third of the berries because I like whole hucks in my ice cream. If you are using blueberries and they are large, then you may want to smoosh a larger fraction of the berries. Just use the back of a spoon and gently press the berries against the side of the pan. Let that cool while you mix the graham cracker crust. Use graham cracker crumbs like I have here, or you can crush your own graham crackers to retain a chunkier texture.


mix the huckleberries, cornstarch, sugar, salt, water, and lemon juice

berrylicious

combine the graham cracker crumbs, sugar, salt, cinnamon, and melted butter



**Jump for more butter**

life outside

Sunday, July 9th, 2017

Recipe: coconut shrimp

For the first time in a long time, I have no photos of the July 4th fireworks this year. We can get a sense of how Neva will react to the fireworks because the nights leading up to the Fourth of July always have at least one or two houses in the community setting off their own (granted, there are a lot of out-of-towners who flock to Crested Butte over the July 4th holiday who love their fireworks). From what we could tell, Neva wasn’t a fan. So when the official celebration took place on the mountain and the several ancillary light shows erupted in the neighborhood, little Neva smashed herself in the corner of the kitchen, or squeezed herself between me and the cabinets while I prepared a late dinner, or trembled against Jeremy on the sofa. It made me very sad because all we could do to make her feel less scared was to hold her tight and offer words of reassurance that probably didn’t reassure her at all. When the evening was over, we let her sleep on the bed with us and promised her the remainder of the week would be filled with puppy fun time.

And Neva had a great week of hiking, swimming, fetching, jumping off the paddleboards and climbing back on dozens of times. She ran alongside Jeremy while he rode his bike, got extra walkies, and met up with lots of puppy friends (Poncho, Bella, Peaches, to name a few). All of this activity means she gets rest days, too. Rest days for Neva translate into trail running days or SUP days for us. We all get time outside, because time outside is good for us physically and mentally.


eyes on the prize (the orange tennis ball)

tuckered out and resting on the custom pillow i made just for neva to use on the windowsill

float time with a view of the ruby range

elephant head in bloom

mule ears greet the sun

a painterly sunset



We typically hunker down at home over the weekends to get work done and to avoid weekend crowds, but we got up early on Saturday (early enough that *I* woke Neva rather than the other way around!) to beat the heat and take Neva on her longest hike to date (14+ miles). The trail is appropriately named Oh Be Joyful because it follows Oh Be Joyful Creek up verdant Oh Be Joyful Valley. Hiking up, we took note of a dozen beautiful waterfalls and cascades spilling down the steep southern walls of the glacial valley and feeding the swift and cold creek. The wildflowers are not yet at peak, but many varieties were showing off their colors in bright, happy displays. The high country’s snowpack is melting in earnest under the summer sun, which meant countless stream crossings and muddy slogs on our hike. At the end of the valley, we turned south and ascended part of the headwall, traversing slushy snowfields to the cirque where Blue Lake is perched at 11,100 feet. The stoke was high for Neva until maybe mile 10 when we paused in the shade for an apple break. Instead of standing alert for every whiff of marmot, pika, or other critter, she laid down in the grass and ate her apple pieces, looking rather content with her doggy life.

shooting stars (magenta) and kings crown (red) mingle by a stream

jeremy and neva hike through fields of blooming osha

nearing the end of the valley

carpets of marsh marigolds and glacier lilies

from the headwall, looking across to democrat basin

at last, blue lake

pausing at the edge of the lake before neva’s swim-fetch session



For two months each year, my parents are in Boulder to escape the oppressive summers of Southern Virginia. The other ten months of the year I get occasional phone calls, emails, and lots of texts from them. I taught them how to text when they got their first iphones just a few years ago, and now both parents (in their mid-70s) make liberal use of emojis and send me photos of their meals! I kinda love it. Food is very much a thing with my family. When I find a new recipe that I really like, I make note to share it with my parents when I see them in the summer. Of course, that is getting harder to do ever since I introduced Dad to sous vide steak a few weeks ago. I’m not sure when I’ll be able to cook anything other than sous vide steak when we get together with my folks because he is OBSESSED. I even Amazon Primed Dad his own sous vide before I left for Crested Butte so he wouldn’t have to wait for me to come back to the Front Range (with my sous vide…).

If I’m lucky, I’ll squeeze a few new recipes into our gatherings – because that is what my parents and I do – we share new wonderful things with one another. I think that’s one way that we express our love in my family, along with yelling and texting questions that Google can answer and sharing carwash coupons. Coconut shrimp has been around for ages, but I hadn’t tried it until this past winter. Of course, after I made it and tasted it, I kicked myself for not having tried it earlier. It’s simple and straightforward, but it is also addictive and delicious. I’m fairly certain Mom and Dad will like it.


coconut, sugar, salt, egg whites, cayenne, cornstarch, raw shrimp

place the cornstarch, salt, and cayenne in a large ziploc bag

mix the sugar and coconut together

peel, de-vein, and butterfly the shrimp (leave tails on!)



**Jump for more butter**