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don’t fritter it away

Tuesday, August 13th, 2019

Recipe: corn porcini fritters

August is the Sunday of weekends. It’s still summer, but the school year is right around the corner and you realize that Endless Summer is a lie. I begin each August in remembrance of Kris, as her birthday falls on the first of the month. Her personality was the epitome of summer, and so I like to celebrate her with flowers. I took my photo and then drove the flowers down to Mom because she loves flowers, misses Kris, and well – I just thought it would be nice to see my folks on Kris’ birthday.


tulips on kris’ birthday



My parents’ summers in Boulder have become progressively more relaxed over the years. I don’t mean THEY are relaxed, but the way they treat our time together has fallen into a less urgent pattern. In the beginning, I would receive texts for every little thing and they would constantly ask when I was coming down to Boulder next. I think they treated their 2 month stays like a 2-day vacation in that they needed to see me as much as possible. It really stressed me out. With time, Mom and Dad have found a comfortable routine. They make friends easily and now when I ask when we should get together, I am presented with an obstacle course of a social calendar because they have so much going on with other people. I think that’s wonderful.

we went to see “the farewell”, an excellent film

lunch at corrida in boulder



I learned from my neighbor that our public schools start this week. That means the summer crowds will soon thin around the state, and locals – like cooler weather – will creep back into the mountains. Actually, we’ve been in the mountains the whole time, we merely maintain a lower profile during the busy season in true wamp (weird-ass mountain person) fashion. Still, we get the pups out for their exercise and we continue to take in the glorious wildflower sights. I’ve stopped fretting over the fact that our “want to do” summer list is never achievable in a single or even a couple of summers, because we make the most of it and I’m grateful for whatever we can do.

hike, swim, play

exploring our backyard

magenta paintbrush and elephantella

a skittles combo (purple, red, and yellow flowers)



In addition to the stellar wildflower displays in the mountains this summer, our generous snowpack and the return of our southwest monsoon have spurred a rather strange, yet prolific mushroom season. Seasons are crashing into one another as the spring mushrooms are tapering into mid-summer and the late summer mushrooms decided to get the party started a month earlier than usual. It’s mind-blowing and amazing.

the king of the rockies – boletus rubriceps (porcini)

i love the chubsters



Not all mushrooms are interchangeable in recipes. The delicate taste of a fresh porcini can be masked by stronger, bolder ingredients. If I’m hiking all over the mountains to harvest these little beauties, I’ll be damned if I prepare them in a way that masks their buttery, earthy, nutty flavor. The original recipe is for corn and shiitake fritters, but I had a hunch that fresh porcini would elevate this fritter recipe to new levels. And I was right.

vegetable oil (for fry and sauté), kosher salt, pepper, flour, milk, egg, baking powder, sweet onion, fresh porcini, corn



Slice the kernels from the corn cobs and divvy the kernels into two equal halves. Don’t compost those cobs, though! After you’ve sliced the kernels off, use a spoon to scrape the remaining pulp from the cobs. I do suggest scraping with the spoon concave down (it catches stray bits), unlike the way I did it in the photo. I managed to get about 2 tablespoons from three cobs. Aaand, if you don’t want to bother with that step or decided to go with corn that comes without a cob, I think you’ll be fine.

slice the kernels off

scrape any extra pulp from the cobs

ingredients prepped



**Jump for more butter**

slow, but steady progress

Monday, April 15th, 2019

Recipe: shrimp tatsuta-age

April is a flirt, taunting us with peaceful warm days of spring and chasing those with wintry snowstorms. I enjoy experiencing both kinds of weather, but this interplay of seasons certainly keeps you on your toes. We took advantage of the sunshine and sent Neva and Yuki to a doggy daycare in Boulder last week. It was their trial day as we finally caved rather than holding out hope for a competent, responsible, and professional outfit to emerge in Nederland (that trio of requirements is a rare find in mountain towns).

I went about the day expecting a call to come get my dogs because they were causing a ruckus, but none came. Instead, when we went to pick them up, they were happy and excited to see us. We learned they were both on the shy side, warming up slowly to all of the regular pups. That’s not surprising for either one considering Neva has issues reading other dogs’ signals and Yuki puts her guard up in strange or new settings as part of her survival instinct. They both received baths once we were home and then proceeded to pass out. Mission accomplished.


yuki doesn’t like baths, but she’s good about tolerating them

so tired



The next day, Colorado received her second bomb cyclone in a month. Temperatures in the teens left us with a foot of fluffy powder reminiscent of proper winter. We skied it, then we skied it with the puppies, and then we skied it again. Yuki is getting the hang of this ski dog thing (see her video here). It appears we are slated for more snow through the end of April, and I’m all for it!

uphill skiing with the pups in our local wilderness

jeremy grabs some turns in the backcountry



Neva’s fur is fluffier lately. First the fur on her hind quarters had grown thicker and softer over the holidays. In the last month, her tail began filling in with more hair and looking like the signature otter tail of a Labrador Retriever instead of her usual thin whip-like tail. We suspect it has to do with her anti-anxiety medication. She started on it last fall and it takes some weeks to see results. The prescription doesn’t make her instantly good, but it helps Neva keep a more even keel during events that would normally send her into a frenzy. With less anxiety, she is able to focus on our commands. As she concentrates on what we tell her to do, we can train her to remain calm around wildlife on the trails, or the FedEx and UPS trucks driving past the house, or strangers, or riding in the car. Pre-medicated Neva would lose SO MUCH HAIR each time she got worked up. Pre-medicated Neva would never settle down long enough to cuddle. Now, she will offer up her belly for a rub or hop onto the bed for a scratch behind the ears in the mornings. Neva still requires an enormous amount of training and she’ll probably never be a normal dog, but she seems more relaxed, happy, and furry than this time last year. I’m fairly certain that’s not because of Yuki – ha!

And while we’ve noticed incremental improvement in Neva, the same could be said for our home. The replacement of some major appliances forced us to do a serious scrub down of the kitchen last fall. We have since been slowly and methodically cleaning up different parts of the house. Tackling it all at once would leave the household cranky (me), disoriented (us), feeling hopeless (Jeremy), and confused (the pups). Breaking this behemoth endeavor down into several smaller manageable tasks increases the likelihood of success. My process involves organizing everything into categories of keepers, donations, re-purposing, recycling, and as a last resort – trash. Jeremy is a reluctant participant to my madness. It’s a bit like pulling teeth at times, but we are getting there and I try to minimize his involvement to only when necessary. I don’t think of it as the konmari method so much as making my crap easy to live with while I’m alive and easier to deal with should I die. If you’ve ever had to clean out someone’s belongings after they’ve passed on, you will understand what I’m talking about.

Don’t worry, I don’t plan on dying anytime soon. I simply like to get things in order, including fixing recipes that weren’t quite right. While I loved my friend’s interpretation of dynamo shrimp, it wasn’t what I had in mind. I spent a little time researching, tapping into my taste memory, and studying some photos I had taken of the original “dynamo shrimp” from Lil’s Sushi Bar and Grill and came up with a very close version. It’s pretty straightforward to make if you are okay with frying (pan fry or deep fry – either works). Jeremy gushes over it so much that I practically have to eat in another room.


sriracha mayo, unagi sauce, thai sweet chili sauce, raw shrimp, ginger, soy sauce, mirin, potato starch



I learned in my research that karaage and tatsuta-age (or tatsutaage) both refer to fried foods, but technically tatsuta-age is marinated before frying. It seems most people play fast and loose with the terms and rarely make the distinction between the two. I decided to go the tatsuta-age route with these shrimp because I couldn’t resist the idea of shrimp flavored with ginger, mirin, and soy sauce. Gluten-free? Good news! You can easily convert this recipe to gluten-free by subbing tamari for soy sauce in the marinade as well as in the unagi sauce (which you will need to make from scratch – but it’s easy). The coating is already potato starch, which I prefer to wheat flour for a superior fry texture.

tail-on peeled shrimp, grated ginger, soy sauce, mirin

mix the soy sauce, mirin, and ginger together

gently toss the shrimp with the marinade and sit for 5 minutes



**Jump for more butter**

homebody

Tuesday, March 5th, 2019

Recipe: futomaki

Last week we went on a vacation. Of sorts. We brought Neva and Yuki along with us to Steamboat Springs for a ski trip. Sadly, most of what we previously loved about Steamboat were absent: 1) fresh powder and 2) our favorite sushi bar in town (Yama has closed indefinitely). We did ski the mountain and took the pups skijoring on dog-friendly trails at a couple of the Nordic centers near town. Yuki’s endurance continues to improve and Neva is really becoming a well-behaved pup on the trails as long as she can run her brains out.


jeremy with neva and yuki at haymaker nordic center

this is what yuki does when she doesn’t want to go



Steamboat is great and all, but after our third day we were over it. A big winter storm was about to blast its way through the state (big winter storm = powder) and we were slated to check out and drive home in the thick of it. Instead, we left a day early before the storm and drove home – not east to Nederland – but south to Crested Butte. It was the right decision. We arrived just as the snow began to fall, and proceeded to ski amazing powder, celebrate our 22nd wedding anniversary, and meet our friend’s new puppy, Moke (Moe-kee).

the road south

the snow piles up in crested butte

jeremy drops into a foot of fresh powder and free refills

enjoying our anniversary dinner

yuki playing with her new pal, moke



On our drive from Steamboat Springs to Crested Butte, we stopped at the Whole Foods in Frisco to grab salads for lunch and ran into my friend who lives in Breckenridge. We chatted and at some point in the conversation I apologized that we hadn’t seen one another in a while. He dismissed it with a wave, “Oh, you don’t have to explain it. You know me,” he chuckled, “I’m a homebody.” Back on the road, I mentioned to Jeremy that I didn’t think of Graham as a homebody – he spends a good deal of time outside running, biking, hiking, skiing. Jeremy was silent for a moment, then, “Most people think of homebodies as people who stay indoors, but I think Graham meant he doesn’t want to be away from home. Sort of like what we’re doing now by going to Crested Butte.”

It’s true. I am becoming more of a Graham homebody every day. Jeremy has always been one. This might also explain why I try to replicate my favorite restaurant dishes at home, to avoid the headache of driving into town and interacting with people. The futomaki sushi roll has eluded me for over a decade because I didn’t know that the sweet pink powdery ingredient, which is dried shredded sweetened cod, was called sakura denbu. Once I learned the proper name, I couldn’t find it anywhere. Last year, I ventured into Denver’s Pacific Mercantile Company on a little Japanese grocery safari with my pal, Ellen, and there it was in the refrigerated section. It was the final piece to my futomaki puzzle!


some of the less common ingredients for a home cook: unagi (grilled eel), sakura denbu, makizushi no moto (seasoned gourd strips with mushrooms)



I had always assumed there was a set recipe for making futomaki because most of the sushi bars I frequented made it the same way. It turns out you can make futomaki with whatever ingredients float your boat, so please feel free to customize! The version I make here follows the recipe from Just One Cookbook because this is how I like it AND I could either purchase or make the ingredients myself. I can easily find the unagi (grilled eel) and seasoned gourd and mushrooms at most Asian grocers, but I have only ever seen the sakura denbu in a Japanese grocery store. You can also purchase the tamago (egg omelette) at an Asian grocery store, but I find making tamagoyaki at home to be far tastier.

fillings: spinach, cucumber, tamago, unagi, kanpyo (gourd strips), mushrooms, sakura denbu



**Jump for more butter**