ginger shrub dark and stormy cocktail roasted cauliflower and garlic mash chocolate peanut butter chip pizookie sichuan pork wontons


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stormy and awesome

Thursday, February 26th, 2015

Recipe: ginger shrub dark and stormy cocktail

We have entered this lovely stormy pattern of snow, snow, and more snow. Hey – better late than never. Our wonderful neighbor always gets up early after a big snowfall and snow blowers his driveway, our driveway, the common driveway, and the other neighbors’ driveways. Sometimes I’ll take fresh baked cookies over, or maybe a coconut custard tart, or perhaps some cinnamon rolls. I love neighborly neighbors. Before the latest round of storms, we enjoyed a lull of 2 sunny days with no wind. NO WIND. So rare and yet so coveted! I scrambled to get my work done and then grabbed my skis for a solo skin into the mountains before the sun retired for the day.


beautiful, quiet, solitude



The clouds moved in a few days later and the snow has been falling ever since. In winter, we pay attention to the weather not just for the ski potential, but to avoid unnecessary travel when conditions in the canyon are hazardous. I managed to take care of all business in town on Wednesday morning, driving back up the canyon just as the snow and clouds blotted out the sun above, but Jeremy had meetings that went into late afternoon when the storm was fully underway. He planned to take the bus home (usually a safer option during storms), but had to wait a couple of hours at the RTD station while emergency crews cleared an accident that had closed the entire canyon. When he finally got home several hours after he had left his office, I handed him a cocktail – because I knew he needed it. It was a dark and stormy, which seemed appropriate.

But this dark and stormy was made with ginger shrub rather than ginger beer. My friend, Cindi, asked me for a ginger shrub recipe earlier this month because her husband loves the stuff, but didn’t want to keep paying major cash for bottle after bottle. I didn’t have a recipe that I had tried, but shrubs are pretty straightforward to make. I did a quick search, looked over a couple of recipes, and sent along the one that looked best with the caveat that I hadn’t tested it.


ginger, cider vinegar, sugar

slice the ginger

it’s just these three things: ginger, vinegar, sugar



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a little time off

Sunday, November 30th, 2014

Recipe: homemade hot cocoa mix

I hope everyone who celebrates Thanksgiving was able to enjoy their holiday! Me? I remained mostly offline for the past several days and loved every minute of it. Instead of expending my energies on cooking Thanksgiving dinner, I kept the food prep simple and opted to ski. Crested Butte happily received nearly 2 feet of snow before opening day on the mountain. It goes without saying that first tracks were accompanied by the sound of hoots and hollers echoing down the slopes of untracked powder. When the powder was no more, we went skate skiing, did a little mouse proofing of the house, squealed at baby puppy malamutes (that was me doing the squealing), and worked on stuff that always gets neglected back home.


fluffy

fresh

amazing snow for november

trees plastered from snowmaking guns



It seems that once Thanksgiving has passed, the calender shifts into high gear. Suddenly everything I never wanted goes on sale in my in-box. Oh, but it IS nice to nab a deal on those climbing skins I’ve been eying for over a year. For the most part, we ignore the frenzied consumerism because we don’t do gifts over the holidays. What I mean is that we only give homemade or local gifts to people like Jeremy’s staff, my oncologist, our vet, the post office. I try to mix it up from year to year with a variety of baked goods, confections, and something like a barbecue spice rub, homemade jam, or a flavored cheese powder for popcorn. This year, I’m including jars of homemade hot cocoa mix.

bittersweet chocolate chips, sugar, powdered milk, salt, dutch-process cocoa powder

chop the chocolate

mix everything together

scoop into air-tight jars



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that extra sparkle

Wednesday, October 15th, 2014

Recipe: sparkling champagne margaritas

The sight of snow on the Rocky Mountains represents “normal” in my mind. The months of brilliant snow-covered peaks outnumber those months of naked rock. So when I climbed to the high point of my trail run the other day and caught a glimpse of Glacier Ridge in full white, I couldn’t help but smile and mutter “beautiful” aloud. Sun, blue skies, and warm days have returned (again), but our mountain home gets nice and chilly at night. Our favorite neighbors are home from running their summer camp deep in the Canadian wilderness. This evening I welcomed their walking carpet of a dog back with hugs and ear rubs (she’s a Great Pyrenees-Bernese Mountain Dog mix). The older we get, the more Jeremy and I cherish having good neighbors. We look out for one another, I like to dessert-bomb them, and it’s great when we can get together over a glass of wine or dinner.


kicking off a dinner party in crested butte with eileen’s margaritas



When Jeremy and I hosted a New Mexican food-themed party at our place in Crested Butte last month, it was a team effort. Wendy made Spanish rice, spicy refritos, and brought fresh tortillas. Eileen brought a corn and avocado salad, wine, and champagne margaritas. Neither Jeremy nor I are huge fans of margaritas. I’m just not a drinker and Jeremy thinks they are too caustic. But when Eileen offered Jeremy a champagne margarita, he accepted – because… champagne (actually, it was a lovely sparkling wine). He liked it. A LOT. Eileen told me it was a Rick Bayless recipe and a nice change up from the standard margarita. I took a sip from Jeremy’s glass and had to agree. Very nice. VERY drinkable. Way to class up the old marg!

tequila, cointreau, bubbles, limes, kosher salt, sugar

zest the limes

lime juice, cointreau, tequila, lime zest, sugar



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