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Monday, February 16th, 2015

Recipe: sichuan pork wontons

When the weekend started, I wasn’t sure how things were going to pan out. We always have a plan in place – usually a form of weather-dependent exercise, lofty goals to clean some part of the house, and work. Because it has been so disturbingly warm, my usual ski tour with Erin turned into a snirt (snow/dirt) hike. Making our way up the ice-slicked trail, we agreed that despite the suckage of the snow conditions, it was nice to get outside. Banjo agreed. Before we set off in the morning, he spun about in dizzying white fluffy circles on the mudroom floor, filled with giddy anticipation of the adventure to come. Happy dogs can’t lie.


my weekly date with erin and banjo

such a good boy



The dearth of snowfall this season didn’t deter me and Jeremy from nabbing some new fat skis on super sale recently. We took them into town for binding mounts and new ski prep. Picking the skis up from the mountaineering store, I signed the credit card receipt and smiled at the cashier, “Do your snow dance!” and stepped outside into 65°F and bright sun. The forecast was sunshine and warmth until Sunday, when we would get some snow. We weren’t sure how much. It could go either way.

my new (very fun) skis

the start of something beautiful

15 inches of fresh powder monday morning



But before the snow would come, we took a day – Valentine’s Day – to drive two and a half hours south onto the flats. You know it has to be something important to make us leave the mountains on a weekend. This was very important. We spent 30 minutes meeting several very sweet dogs. If all goes well, we’ll be filling that dog-shaped hole in our hearts with a puppy in early May.

On the return drive home, we passed through Denver where I stopped by the big Asian grocery store (HMart) to get ingredients for our traditional Chinese New Year feast. I try to stick to my grocery list, but as I walked the aisles packed to the hilt with all manner of sauces, vegetables, frozen foods, and pickled things, I started cobbling together our weekly menu as well. We hadn’t had wontons in a while, and there was a Sichuan wonton recipe waiting in the wings. The first step is to make the Sichuan red chile oil.


chiles de árbol, canola oil, soy sauce, salt, sichuan peppercorns, star anise, garlic, cinnamon, black cardamom, cloves, bay leaf, ginger

smashing things: cinnamon, garlic, ginger

combine the oil, garlic, ginger, bay leaf, cloves, anise, cardamom, and cinnamon

heat until the garlic is golden (mine was a little more than golden)



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a mushing we will go

Sunday, February 1st, 2015

Recipe: goat cheese-stuffed mushrooms

This was a good weekend for catching up on work and sleep. I always used to say that I could sleep when I was dead, but it doesn’t really work that way. You know, good tidbits you learn in your 30s that you wish you could tell your College Self. Sleep is tremendously helpful for things like functionality, coherence, and that whole not-feeling-like-crap problem. But a favorite pick-me-up is to go ski touring with a dog.


whenever we stop, banjo lies down in the snow and watches for us to get moving again

me, banjo, and erin after our ski tour

stripes of color at sunset



We noticed new signage on our ski tour, something that hadn’t been updated in years. Part of the route crosses through the City of Boulder Watershed, so they ask that you stick to the road and not do things like shoot stuff, camp, burn things, and park your darn car. Oh, and…

don’t pick mushrooms



I’ve never seen a “No Mushrooming” symbol before in these parts. We got a chuckle out of that because the mushroom graphic is super cute. I mean, if you really examine that symbol, it’s a bolete. And then for the rest of the trip, I had mushrooms on the brain. The last couple of times we dined at Secret Stash in Crested Butte, we ordered the stuffed mushies appetizer which quickly became our favorite. It’s hot mushroomy goodness stuffed with creamy goat cheese. Easy enough to replicate at home. So that’s what I did.

crimini mushrooms, olive oil, herbed goat cheese, parsley, garlic, pine nuts, roasted red peppers, butter, bread crumbs, flake sea salt

drizzle olive oil on the garlic bulb for roasting



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stay on target

Thursday, December 18th, 2014

Recipe: gougères

For some reason, I had this naive notion in my head that there was plenty of time to get all of the holiday, work, house, and social tasks done before leaving town. I hadn’t counted on losing three of those days to back pain which turned my three remaining days into an all out assault on my to-do list. Do you bakers ever think to yourself in the middle of mixing a batch of cookie dough, “Maybe I’ll just give them three kinds of cookies instead of four…”? Because I think that quite a bit – especially when I reach up to scratch my forehead and wind up leaving a smear of creamed butter and brown sugar where the itch was. Still, I stuck with four types of cookies and tossed in a batch of brittle at the last minute to boot! At some point around midnight, I looked up from the hundreds of cookies on cooling racks covering every known inch of counter space and said, “I hate cookies.” Jeremy, who was in the final stretch of his exam-grading marathon held his hand up, his gaze still fixed upon the exam, muttering, “I’ll commiserate with you in just a moment.”

Truth is, I love giving cookies to people and watching their faces light up with smiles. Cookies are miniature edible gifts. Kids love cookies, adults love cookies, strangers love cookies. Most are hand-delivered although a few get shipped. If I happen to see you in that 48-hour window of time between The End of Baking and when I leave town, you should probably expect cookies. Wednesday was the day to wrap up all business, clean the house (because it sucks to come back home to a dirty house), deliver cookies, pack for Crested Butte, and meet up with people I don’t get to see very often.


ramen lunch at oak with erin

happy hour selfie with my baby cousin!



My aunt, cousins, and cousin-in-law made a detour to Boulder en route to Vail for a happy hour get together. When Mom learned that her younger sister was going to be seeing us in Colorado, she instructed me to gift them a bunch of food stuffs because… well, because Chinese mothers always think you will starve. I tucked four kinds of cookies in the bag, too. My aunt was recovering from the flu and she apologized for not making some cookies to give us. I reassured her that cookies were the last things I wanted to see for a while. The hope is that my immediate future involves three flavors of skiing, savory snacks, and time spent with my guy. Now, if you are knee-deep in party season, I have a nice savory appetizer to share. It’s cheesy, elegant, and has a French name.

gougères: water, white pepper, flour, gruyère, eggs, salt, sugar, butter



Gougères are savory little baked puffs of choux pastry. It’s similar to the puffs in cream puffs, but these are baked with cheese. You can use all sorts of cheeses, but Gruyère is my favorite in gougères. They even rhyme!

combine the butter, sugar, salt, and water in a pan

add the flour all at once

quickly stir the flour into the liquid



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