angry edamame huckleberry syrup grilled brie porcini and caramelized onion sandwich thai sweet chili sauce


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archive for beverage

beat the heat

Wednesday, September 3rd, 2014

Recipe: arnold palmer slushie

It got hot again.

This is not unexpected, but I was hoping that we were done with the crazy hot. Erin and I set off for the mountains again in search of our treasures (that would be huckleberries, and you knew that because you know I have a problem an obsession). We spent 13 hours on the trail and in the hucks, picking and chatting and straightening our sore backs and picking and stretching out our cramped legs. Squatting to check for purple berries, I squinted up at the clear blue skies and blazing sun. Our normal afternoon thunderheads did not develop that day – we only got cloud relief around 4 pm and they were puny little clouds at that! Sometimes when I stood up to stretch my old lady muscles, I would spy Banjo, Erin’s pup, sleeping in the shade. It’s okay to envy a dog, right? Colorado mountain dogs have the best life. Banjo never showed any interest in the hucks, whereas Kaweah would have been all up in my business trying to eat them… that or she would have zeroed in on the nearest animal carcass or poop pile in which to roll. Good times.


he’s thinking “you don’t have anything good to eat, do you?”

banjo is an incredibly well-behaved dog



Actually, that day wasn’t so bad in terms of heat. Wednesday was bad, I mean hot (thus bad), because I had a chocolate shoot. I consume a good bit of water on a daily basis, but especially on hot days. It is my beverage of choice. But on special occasions I will spring for an oh-so-refreshing Arnold Palmer, which is half lemonade-half iced tea. The last few times we hosted dinner parties, I made lemonade and iced tea for non-alcoholic beverage choices to offer our guests. And no one wanted iced tea or lemonade! They all opted for the Arnold Palmer. My friend, Luke, taught 3-year old Felix how to make an Arnold Palmer. When Luke took a sip, he said, “Mmmm mmmm mmmm!!!” We made one for Felix in a juice glass and when he tasted it for the first time, he mimicked his father and grinned, “Mmmm mmmm mmmm!!!” Another fan of the AP has been added to our ranks! But for those extra hot days, you need to take it one step further.

lemons. ice, black tea, water, sugar

pour boiling water over the tea leaves

let it steep

boil sugar and water for your simple syrup



**Jump for more butter**

getting along with summer

Sunday, August 3rd, 2014

Recipe: peach shrub

I’m the one who jumps for joy when I wake to a chilly, overcast, foggy morning in the middle of summer. For me, it’s the different between suffering (you know, the word suffer is just summer with the m’s swapped out for f’s) under the unrelenting sun in the high country and rejoicing in the cool, misty mountain air. Except last Friday I wasn’t sure how that would pan out. I had been battling a stomach bug for a few days, postponing my run until I felt better. I just couldn’t let this last day of cool weather go without getting in a trail run. My goal was to run 15 miles, but I cut it to 11 miles and a 2300 foot climb (up to 11,600 feet) when my stomach started feeling unsettled. Since Jeremy and I don’t run together (he is much faster than I am), we plan our routes to cross paths – so we had a nice date on Niwot Ridge and ran back together.


on niwot ridge

on the other side of niwot ridge with jeremy

tender soy sauce anise pork somen noodles to celebrate kris’ birthday



Consider that stomach bug kicked. Being sick in summer sucks. I count the days of summer for two reasons: 1) I cannot wait for autumn and 2) our summers are so short that each day is precious. An urgency exists to get out and hike or run every possible trail and see all of the flowers and animals before winter moves in for the long haul. And while I am winter’s ace #1 super fan, I do enjoy how the mountains are so stunning, colorful, and teeming with life at every turn in summer.

early morning moosies

heading into the woods

lush banks adorn full streams

parry’s primrose in bloom



Then there are the fruits of summer. And by fruits, I am talking about peaches today. The rest of the country gets its peaches much earlier than we do. In Colorado, we wait for the peach orchards on the Western Slope to ripen and begin delivering their local golden goodness in summer. It spoils you rotten and makes eating peaches at any other time of year sound like a very bad idea. I like eating them fresh, baking with them, jamming, freezing, and I also love making shrubs with these juicy, sweet orbs.

all you need: sugar, peaches, apple cider vinegar

chop the peaches



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refresh me

Monday, June 30th, 2014

Recipe: mint lime syrup

Most of you know what a heat wimp I am. As we move firmly into summer and our runs increase in distance and duration, I’ve taken to 4 am wake ups to avoid running in direct sunlight as much as possible. In the mountains, we start our runs in 30-40°F temperatures, which tragically climb into the 60s and 70s as the sun rises in the sky. 80s on the really hot days. I know many people think 60s and 70s are positively balmy, but that sun is intensely strong at 10,000 feet when you are sucking air like a Hoover running up a steep trail. But yeah, I am a heat wimp.

Besides sticking my head in the freezer (there is no air conditioning in the mountains), I keep cool by lurking about in the shade (dry heat) and keeping hydrated. I drink water and unsweetened iced tea almost exclusively, but when we entertain, I like to splurge on some kind of fruity infusion beverage. Entertaining season is upon us! While I was flipping through Marisa’s new book Preserving by the Pint, her mint lime syrup caught my eye.


preserving by the pint, marisa’s second book

so many lovely recipes and photographs



Actually, there are a ton of recipes in her book that piqued my interest. It’s full of quick recipes for small batches of pickles, jams, salsas, butters, sauces, etc. So instead of processing 20 pounds of peaches in one never-ending canning session, you have a lovely guide for making a single jar of pickles or two half-pints of strawberry jam in under an hour. Nice.

mint, limes, sugar, water

pluck the mint leaves, juice the limes

pouring water into the sugar to make a simple syrup



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