california hand roll (temaki) hot smoked salmon and asparagus pasta kaweah huckleberry jam


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archive for bbq

discoveries and rediscoveries

Wednesday, June 25th, 2014

Recipe: galbi korean bbq short ribs

There’s something comforting in traveling a familiar trail where you know the curves, hills, rocks, trees, and stream crossings by heart. When, even in winter, you know that this very spot where the path bends will be covered with flowers in three months’ time. You know this because you’ve seen it year after year. And then there are the new trails. When you see a new trail leading off into the woods, and your eyes light up with curiosity and excitement. It calls to you. I always want to know where that trail leads. How many times have you said, “I’ll just hike up to the top of that ridge for a look” only to continue on to the next ridge and the next?


crimson columbine and violets

gothic mountain

winding through the wildflowers



On rare occasion, we’ll hike a new trail only to learn that we don’t ever need to hike that trail again (poorly marked, unmaintained, too hot, too buggy, too dangerous, too crowded). But most of the time, it’s a delightful discovery. I am especially fond of shady hikes with good breezes, nice views, and lots of huckleberry plants growing on the hillslopes. We found one of those today. I’ll be sure to revisit that one often – particularly when the hucks start to bear their precious berries.

It’s that way with recipes too when you revisit an old one that you loved but had forgotten about. I made galbi – Korean barbecue short ribs – for my parents a couple of weeks ago. When I went to dig up my recipe from the archives, I noticed the post was nearly seven years old. That was back in the day when our local Whole Foods had no clue what flanken-style ribs were. These days, they do know, but we now have a couple of Asian grocers within striking distance that also provide flanken-style beef short ribs. The Asianification of Colorado – slow, but happening. So let’s do this properly.


flanken-style short ribs, kiwis, fresh ginger, pepper, water, rice vinegar, sesame oil, soy sauce, yellow onion, sugar, garlic (hidden behind the beef ribs)

soak the ribs in water



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life and how to live it

Wednesday, June 4th, 2014

Recipe: chinese-style honey hoisin barbecue ribs

Jeremy and I sat at the rocky edge of a familiar alpine lake last summer. These special places that we visit regularly hold memories that are awakened when we arrive. It’s like greeting an old friend. I stood up on a boulder in the breeze as my eyes scanned the beautiful surrounds. After a while Jeremy asked what was on my mind.

“I don’t think Kaweah will ever be able to come up and swim in her favorite lakes again.” My voice broke and I had to whisper the last few words. Kaweah loves being outside. She was a complete nut in the mountains for well over a decade, always straining to walk ahead no matter how tired she was, sniffing marmots and pika on the wind like it was crack cocaine. And then there were those running leaps into half frozen mountain lakes, taking several crazed laps around the water, tear-assing around on shore, soaking wet and chuffing with excitement. She lived for her hikes and swims.

Kaweah spends much of her time indoors now, except for her potty breaks. We make an effort to give her “Kaweah time” either in the yard or on the deck where she can sniff the latest news in the neighborhood. Her legs are so weak that walks are pretty much out of the question. So the other day, after scoping out the Slate River on one of our trail runs, I sat with Kaweah in the backseat of the car as Jeremy chauffeured us to a trailhead. All of the rivers in Crested Butte are moving fast and full with the spring runoff, but there are always side ponds (mostly beaver ponds) with currents gentle enough for an old girl like Kaweah. Jeremy carried her out into the water.


jeremy lowers kaweah to see if she struggles (i.e. doesn’t like it)

carrying her back for dip #2

jeremy spots kaweah as she paddles around



We weren’t sure if Kaweah would hate it or love it. It’s hard to read her sometimes, but she seemed to enjoy the swimming and the mobility – being free of her feeble hind legs. She took a few laps before getting pretty tired, at which point she swam to shore where Jeremy picked her up and we toweled her off and plied her with lots of loud praise (she’s mostly deaf) and treats. It’s a mere shadow of her glory days, but it seemed to be the highlight of her week.

asserting her independence

swimming solo and looking good



Kaweah was completely tuckered out for the rest of the day and part of the next day. We’re not planning to make it a daily routine. We want to make her happy, not kill her. Luckily for her, we are running the grill a lot more with the warmer weather – and THAT makes her VERY happy. I sometimes think I catch her staring at the grill longingly, or perhaps it’s the rack of ribs cooking inside the grill?

rack of pork ribs, rice vinegar, oyster sauce, soy sauce, hoisin sauce, honey, chinese five spice, onion powder, chili garlic sauce, apple juice

rub the ribs with the chinese five spice and the onion powder



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grills and thrills

Sunday, April 20th, 2014

Recipe: honey barbecued chicken

How awesome is it to ski tour the Rocky Mountain high country one day, trail run in slush and mud the next day, and bike through lush shady trails the day after that? VERY. It is that magical time when you can take your pick of outdoor fun based on elevation and your choices don’t involve five different kinds of skiing (although there’s nothing wrong with that either). Last week was my first real trail run of the season that wasn’t entirely on snow and it felt good… and bad… but mostly good! I guess all of that winter skiing has paid off. MY QUADS ARE TREE TRUNKS, PEOPLE! I hope your weekend was as awesome as mine.


the view from my trail run

a dazzling sunset

bike foraging on the plains with my pal wendy

letting kaweah soak up some sun before her bath

homemade temaki (hand roll) for dinner



I haven’t said much about Kaweah lately because she’s been in a pattern of declining health for a week, then holding steady for 2-3 weeks, then repeating the cycle. We keep thinking her time is near and then she bounces back to a slightly lower level of health, but stable. She wobbles and stumbles and trips over her own feet all the time now. She can’t stand upright for more than a few minutes before her hind legs give out into a tangle under her. We have to hold her up when she potties lest she fall into her own puddles or poopies. But she’s the cutest, sweetest girl in the world and we love her so much. She’s still happy, obsessed with food, keen to sniff all the smells outside. We love on her, sing to her, talk to her, rub her belly and ears, give her massages, scratch the itchy hard-to-reach places, feed her all manner of goodies, and try our best to keep her safe and comfortable. It’s been a good week for her, and that’s all we can ask for at this point.

cuddling with the clean puppy sunday morning



Jeremy and I spend a good deal of time outside throughout the year such that we are tuned into the finer fluctuations in our weather. That means seasonal shifts are enormous changes to our routines. It rained on Saturday for hours and hours – the first substantial non-frozen precipitation we’ve had this year. Ski helmets were swapped for bike helmets and the heavy winter jackets that lined our mudroom walls have been replaced with lighter waterproof spring gear. And even though we grill year round, there is something about warmer weather that makes one crave barbecue. It just puts you in the mood. So let’s get some chicken on the grill!

chicken quarters, olive oil, kosher salt, brown sugar, chili powder, black pepper, paprika, chipotle powder, thyme, garlic

mince the garlic and chop the thyme

pour the olive oil into the spices



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