use real butter

Recipe: crunchy granola

[There really is a recipe buried at the bottom of the post, but first I'm going to yammer about my Seattle visit... because it's my blog and because I get to do whatever I want with it.]

You knew we were *this* close to moving to Washington (state), didn’t you? In 2004, Jeremy and I had a map of the country in front of us and we had narrowed it down to two places: Colorado and Washington. Obviously Colorado won, but it was a choice between awesome and amazing. We are incredibly happy with where we are now, but we have a bit of a love affair with Washington – especially Seattle. In fact, it’s becoming worse because of all the friends we have there. We almost have to sneak into the state for fear of hurting feelings. Perhaps this wouldn’t be such a problem if we didn’t insist on time in the backcountry, but that’s a priority for both of us – time alone (together) in the wilderness.

the ferry to vashon

Our flight landed and we made a slow bumble beeline for the ferry to Vashon Island (is it me or is SEATAC really slow about… everything?). For me, Vashon is synonymous with Shauna and her dear family. They had invited us to their lovely island home for lunch and to make a pie for Mikey. It dawned on me that there is never enough time to spend with any of the people we care about, especially the ones far away. Life is a balance between those things we should do, those things we want to do, long term, short term, good, and bad. Everything had been go! go! go! up to this point. I stood in their living room watching Lucy play, listening to Shauna share the latest, thinking about our friend. It can be overwhelming how life is filled with both joy and sorrow – to such extremes and all at once. I closed my eyes and quietly choked back the emotions welling in my chest.

love this

danny prepped fava beans for the pasta

lu took me outside to play before lunch

lovely lunch of salad, pasta (filled with vegetables), and homemade strawberry soda

If you follow my tweets, you’ll know that Jeremy was utterly delighted with the ferries (partly for special relativity teaching moments). This New Mexico boy is smitten with the ocean. When he sees it he gets all giddy and says, “The ocean!” and I’m all “Yeah, there it is.” I grew up on the water and I do love non-tropical coasts, but I don’t have the same feelings for the water the way I do for the mountains. Still, it’s wonderful how Jeremy becomes a little kid on or near the water. A little kid with an astrophysicist’s brain, that is. A good fraction of our outdoor conversations revolve around the laws of physics that dictate curious and interesting natural phenomena. I knew a woman in graduate school who once said that she felt learning how things form makes them less amazing to her. I feel the complete opposite. (I should add that my opinion of her plummeted after that comment.)

Whatever.

Back on the mainland, we gathered our food for our backpack. In summer, for trips shorter than four days we like to go no-cook which means no stove. That’s particularly handy when you are flying because airlines really get their panties in a wad over Whisperlite stoves and empty fuel canisters. It’s easier to leave them at home or borrow from a friend. One of my favorite things to bring are savory croissants (spinach & feta, ham & cheese, vegetable) from good bakeries. Shauna sent us to Bakery Nouveau near the ferry terminal in West Seattle. Highly recommended, people!

we also picked up some chocolate and almond croissants for brekkie

I took Jeremy to Delancey for dinner with Tea. It is considered a must visit and this was the only night we had available to dine there. Good food and great company – it’s these simple things that make my days.

heirloom tomato salad? hell yes!

pepperoni deliciousness (their red sauce pies are so bleeping good)

We got quick hugs and hellos with Molly and Brandon, and Brandi was so sweet to bring us around back to The Pantry to have a peek. Less than six months ago I saw the start of demolition and now it has transformed into a most beautiful space and place.

gardens gone gangbusters

molly teaching a class

The next three days were spent noodling about in the backcountry of Olympic National Park. A splendid jaunt and much needed calorie-burner for all of the noshing we had done (and would continue to do) in Seattle! One thing we learned when it comes to ferries… it helps to not be in a rush like the rude stressball from Illinois who cut us off in line but still didn’t make the boat. We took advantage of the downtime to dry out the tent and our (really smelly) socks.

peering over the ferry rail

We arrived in Seattle with enough time to clean up at our dear friends’ house and take them out for dinner at Staple and Fancy. The group opted for the four course family style supper which I know for a fact feeds twice as many people as you have at your table. Let’s see if I can remember… First course: bread, buttery green olives, crostini with smoked halibut, anchovies on boiled eggs, burrata with eggplant, pork terrine, fried oysters, salmon belly crudo with sea beans. We were feeling pretty full, but wait! There were three more courses! Second course: tagliatelle with arugula pesto and shaved tuna heart, cod brandade ravioli. Third course: whole branzino with fingerling potatoes and olives, roasted half chicken with slow roasted tomatoes and sweet peppers. Fourth course: cheesecake with fresh figs, chocolate and caramel pudding with truffle cookie. It was all very well done.

the menu that i never even read

fried oysters and aioli

tagliatelle in arugula pesto

branzino (european sea bass) and roasted half chicken

cheesecake with fresh figs

Someone had to roll me down the street, into the car, out of the car, and into bed. But by morning, Jeremy and I were ready for a nice stroll around Queen Anne to sample some Top Pot doughnuts, visit Macrina Bakery, and wander through Trader Joe’s (because we like to torture ourselves like that). I should mention that the weather during our entire trip was perfect: mostly sunny, cool, and not too humid for Seattle. We met up with Lara for lunch at Sitka & Spruce, a place I had wanted to take Jeremy ever since I dined there on my last visit in March. The food is something else… something exceptional. I highly recommend it. [View the whole photo set on the photo blog.]

albacore tuna with broad beans and muhammara

lamb belly with tomato, chantarelles, harissa, and a 6-minute egg

sitka & spruce is also a gorgeous space

That evening we attended a potluck that Dana so graciously offered to host as there were many people to see in Seattle (far too many to fit even in Dana’s wonderfully large and gorgeous home). I felt sheepish. I didn’t want a party for ME. I’m usually the one who throws the party (or helps throw a party) for someone else. I kept telling myself that it was for everyone else too. My non food blogging and food blogging worlds collided in an explosion of laughter, raunchy talk (that was most certainly the food blogger contingent), amazing food (my non blogging friends are great cooks too!), stories, and the three most well-behaved little boys this side of the Mississippi. It was a fun way to wrap up our trip.

dana preps heirloom tomatoes

marc’s string bean salad was all the rage

(left to right) jackie, becky, danika, and matt

spencer and graham demonstrating their disco prowess

So it’s about time I gave you a recipe as I’ve been delinquent for most of August. And it’s only fitting that in my discussion of Seattle and Boulder, I bring you crunchy granola. Get it?! Ha ha ha! Okay, if you don’t get it, I’m not explaining it. I love eating homemade granola, but never thought to make it myself. That’s the great thing about food bloggers – they (the ones I like) make EVERYTHING from scratch which means I really had no excuse for not making my own granola. The only decision to be made was what to put in it.

oats, almonds, coconut, pepitas (pumpkin seeds)

and some honey, sugar, and cinnamon

**Jump for more butter**

Recipe: stromboli

You know how I have that terrible habit of sitting on the NOAA forecast website in winter in the hopes that my reloading of the page will somehow change “sunny” to “blizzard”? I do the same in summer except I am hoping to change “sunny” to “severe thunderstorm warning”. You might say I have a mild obsession with lightning. I love watching a thunderstorm, but I love photographing lightning even more. We had a pretty spectacular light show plow through the other night (I heard Breckenridge got hammered) and we’ve had a good strong run of monsoonal thunderstorms nearly every afternoon until a few days ago.

the crazy squigglies are so cool

double strike

right through the cloud

ribbon lightning (right is near 100% zoom)

I don’t actually know what our thunderstorm cycle was doing since Wednesday because I’ve been helping Jeremy host an astrophysics retreat in Boulder and at our home in the mountains. There was a good deal of wining, dining, a little hiking, and lots of science with some of the brightest (and nicest) young superstar ninjas in the field from around the country. I played hostess, caterer, event coordinator, photographer, and dog wrangler. It was exhausting, but it was great (and it’s why you didn’t hear from me all week).

a toast at the kitchen to kick things off the first night

fruit and pastries for a marathon day of science

a room with a view

marla addresses the group

jeremy wraps up the afternoon

winding down with happy hour at the kitchen upstairs

but they still have science on the brains

lisa brought her 2 month old daughter from hawai’i, by herself… lisa kicks ass

morning hike and discussion at 11,000 feet

final toast to a whirlwind of science and fun

dinner at our house

ending the retreat with dessert and laughter on the deck

From my perspective it seemed like it was a successful retreat. Jeremy agrees. It involved an enormous amount of effort and planning, but I think Jeremy and I make an effective and efficient team. We like working together. Now we get to trade places as I’ll be hosting and teaching the Food and Light workshop next week. After that, I think I’ll be happy to not host an event for a while (but just a little while).

There is something to be said for simplifying your menu in summer. I tend to gravitate toward the recipes that require little effort and time because we seem to have so much going on in the warm months. I blame the gobs of daylight hours. We like the recipes that produce plenty of leftovers too because there are days when you get back from a bike ride or a hike and want to eat right away. Stromboli has always been on my list of bread-based foods to make. I tried it out early this summer and we were hooked.

make some pizza dough

let it rise

flatten half of the dough on a floured surface

roll it into a rectangle

**Jump for more butter**

Recipe: white russian cake

Summer is meant for…

getting together with friends

and trying out new restaurants in town

scoping new blooms on the trail

admiring cumulonimbus at sunset

Summer isn’t necessarily meant for baking, at least not if you are me and become rather cranky when temperatures rise above 75°F. But that’s what I did over the weekend against my better judgment. It all started when Jeremy and I were cruising through Whole Foods a few months ago and a woman at the cake counter asked if we would like to sample some cake. Well… hell yes!

let’s make cake

and pour it into the pans

sliced layers

It was a slice of a Kim and Jake’s cake. Kim and Jake’s is a bakery in Boulder that specializes in adult cakes. I don’t mean anatomically correct adult cakes, I mean boozy cakes like Daiquiri, Strawberry Margarita, Dark and Stormy, or in this instance… White Russian. It wasn’t bad. I thought it could have used more booze, but I’m sure Whole Foods isn’t in the business of distributing cake strong enough to require a liquor license. I wondered what the heck is in a White Russian. I’m only familiar with the drink because of The Big Lebowski, a movie that is dearly loved in this house. So a White Russian contains vodka, coffee liqueur, and light cream.

heavy cream for the whipped frosting

kahlua and vodka to soak the cake

**Jump for more butter**