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not a snob

Wednesday, December 3rd, 2014

Recipe: chinese fried pork meatballs

After enjoying superb snow conditions in Crested Butte last week, the atmosphere has gone on holiday here on the Front Range. I complained to my mom on the phone that it has been warm and sunny and windy. She laughed because she finds my obsession with snow amusing. Even though there hasn’t been any new snow this week, I haven’t allowed myself to fall into the snob trap – where you tell yourself that it isn’t worth getting out unless conditions are perfect. No, I’m getting out every day for the fresh air, the exercise, the scenery, the joy of gliding over snow.


hoping this little storm front brings some snow



Keeping active is important to me or else I start to feel down and get the blahs. It also allows me to indulge around the holidays without feeling debauched. I mean, the end of the year is when all of the yummy morsels get marched out at the parties! Among my favorite little foods are meatballs. I pretty much love them all, but I have a soft spot in my heart for these Chinese-style pork meatballs because my mom makes them and they’re delicious.

the filling: soy sauce, sesame oil, bamboo shoots, ground pork, cornstarch, dried black mushrooms, fresh ginger, green onions, napa cabbage (not pictured: salt)

mince the vegetables

mix the ingredients in a bowl



**Jump for more butter**

recharging

Sunday, October 5th, 2014

Recipe: thai fried squid

Sucker holes are those enticing blue spots that occasionally make an appearance through stormy or overcast skies. I learned that terminology from Jeremy a couple of decades ago. Sucker holes. It’s what we’d identify while backpacking or hiking the high country, indicating a thinning of clouds, perhaps even clearing skies. But the reason they are called sucker holes is because they give you hope for better weather. The nomenclature seems particularly apt for nature photographers. Clouds sloshing about in the turbulent atmosphere open and close the windows to the blue skies above. We chase them in the hopes of capturing something magical.


dark stormy mammatocumulus clouds over a rainbow



The storm system that swept over Colorado delivered a nice infusion of snow to our mountains. Many of the ski resorts reported several inches as they began snow-making operations for the season. Forecasts all pointed to sunny and clear weather for about a week after the system passed. That’s good news for people who like that kind of weather, but rather dull news for photographers. I packed up and shipped out, driving back to Crested Butte via back roads.

a nice dump of snow for early october

my version of church

standing under aspens as leaves rain down

freshly fallen leaves on freshly fallen snow at my feet



Fall photography benefits tremendously from flexibility in one’s schedule, because the leaves, the atmosphere, and all of the other ingredients are going to chug along at their own pace. I emailed Jeremy that I was tired and wrapping up for the season. He drove out from Boulder to Crested Butte for the weekend to help me pack up and get our place ready for winter. It just so happened that my friend and mentor, Michael Frye, emailed me from the road that he and Claudia were Colorado-bound to chase some aspens and did I have any aspen reports. I convinced them to swing through Crested Butte and spend a night with us so we could talk fall colors and show them around the area, but also because they are such a delightful and fun couple.

a little color over crested butte at sunset

jeremy was craving secret stash pizza

a much needed trail run with happy cattle to boot

aspens winding down



Jeremy is always bummed to leave Crested Butte, because it is his Very Happy Place. I’m sad to leave, too, but I am quite happy to go home to Nederland. Our favorite neighbors will be returning from their summer season in Canada, there are projects planned with various friends, I look forward to seasonal produce at my favorite markets in Boulder, and I can cook out of my #1 kitchen once more! So while I’m on the road home, you can consider this recipe for Thai fried squid (calamari). It’s my parents’ go-to appetizer when we dine out at the local Vietnamese restaurant in Boulder.

squid tubes and tentacles, egg white, salt, pepper, cornstarch



**Jump for more butter**

nothing to get angry about

Wednesday, September 17th, 2014

Recipe: angry edamame

Indian summer is here. Of course it is! It always arrives when I have a chocolate shoot to finish. I think I’m done foraging for huckleberries (are we ever REALLY done, though?) and instead I’ve been gathering breakfasts, lunches, and dinners to tide Jeremy over the next 3 weeks while I’m on the fall shoot. It is time. The colors are starting and I’m getting that itch to hit the road.


blue blue colorado skies and dynamic clouds

my local indicator aspen stand



Since I have yet to pack my gear in addition to the 114 other things on my to-do list (let’s call it a to-do novella), I’m just gonna dive into the recipe and its backstory. My friend, Kathryn, was visiting us from Norway last month when we got on the topic of food. Actually, we never stopped talking about food – this is why we are friends. She had an obsession with Kona Grill’s angry edamame. More specifically, she had an obsession with the angry butter. I’ve never eaten at Kona Grill, nor have I ever had angry edamame, but it sounded good. It’s really all about the angry butter. So I did a quick Google search and found a list of ingredients as a handrail.

edamame, butter, lime, kosher salt, sambal, garlic, red chile powder, cayenne powder



In essence, we are making a spicy, tangy, garlicky butter. How could this possibly be bad? I guess it’s bad that this is so darn easy and quick to slap together that you’ll want to slather it on corn, pan-seared scallops, roasted chicken, grilled asparagus, roasted Brussels sprouts… EVERYTHING.

add the sambal, chile powder, cayenne powder, and salt to the butter

grate the garlic

add lime juice to taste



**Jump for more butter**