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pup prep

Wednesday, May 20th, 2015

Recipe: gin oysters

“We need to get a puppy collar and a puppy leash,” I informed Jeremy.
“What happened to Kaweah’s old puppy collar?” he asked sifting through the pile of dog towels.
“She ate it.”
“What happened to her old leash?”
“Um, she ate that, too.”

Even though Kaweah was not a large dog as labs go, all of her beds and toys and blankets look huge compared to the little puppy we visited two weeks ago. We don’t want to buy too many puppy-sized things because they won’t be needed after a month or two. So we’ve been re-engineering the crates and beds to create nice and cozy smaller spaces for puppy. I sifted through our basket of Kaweah’s toys this week and pulled out three plush fish – a pink one, a blue one, and a green one. They were otherwise identical in every way including the hole at the top of each of their heads where Kaweah had systematically pulled out the squeakers and chewed them to bits.

“Do you think puppy will be a destructo-dog like Kaweah?” I wondered aloud while sorting the salvageable toys from the heavily loved ones. To be fair, Kaweah only destroyed her toys and left everything else in the house alone. She was a good bad dog. I’m in the process of sewing up the old plushies for puppy’s crate so she can hopefully feel comforted by the smell of Kaweah and the contact with other soft bodies to mimic her littermates. But we still picked up some new puppy-appropriate toys.


for play, for teething, for mental stimulation



It looks as if this cold weather pattern will hold for another week or two. I’m ecstatic! Not just for the skiing, but because we’ll be able to introduce the pup to skis. One might think it’s no big deal, but most of the dogs I know have interesting reactions to skis. Back in the day, Kaweah didn’t realize that they were attached to our feet, and thought it was a really fun game to pounce on the tips as they protruded through the snow. Other dogs think ski poles are totally awesome “sticks” to grab hold of. When the snow is deep, Banjo likes to walk on the back ends of Erin’s skis for extra floatation and to stay close. Thankfully, most dogs figure it out eventually. Of course, puppy won’t be able to travel far at the start, so we got out into the backcountry to get our pre-puppy ski fix.

cloudy, foggy, sunny, snowy – we got it all in one afternoon

jeremy does a quick rip of the skins

getting a few laps in before heading out



But not everything around here is all puppy all the time. Not yet, anyway! Jeremy finally kicked his Man Cold this week. I decided we should celebrate with some appetizers and dinner while watching the season finale of Agents of S.H.I.E.L.D. I made the appetizers for Jeremy more than for myself, because they were made of a few of his favorite things.

barcat oysters, wasabi tobiko (flying fish roe), a local gin, and lime



**Jump for more butter**

getting after it

Wednesday, March 18th, 2015

Recipe: bananas foster

Winter is coming and going, but mostly it’s going. If I can stand on the deck at sunset in short sleeves, then winter is most certainly on her way out. The R-word has entered the forecasts… Rain. When I look toward the local ski resort from our house, I can see if there is weather over the mountain. But lately, the weather up the valley has been darker with more streaks. That’s rain.


a late evening surprise sunset



We are both wondering if we’ll be able to start lacing up our trail runners this month around here. April, sure. March? That’s a little disheartening. And even though the sun and atmosphere have conspired to kill our snowpack, we’re gonna ski until we can’t. Besides, you can always count on getting that 1-2 foot dump the day after the local ski hill closes for the season. And it always manages to snow on Mother’s Day. Plenty to look forward to. For now, we’ll make due with what we’ve got.

high sun at 5pm

great views of the surrounding high country

ready for some turns

time to ski out and get some dinner



I am adjusting with the seasons. Jeremy always puts the kettle on when we get home from skiing. He sweetly asks me what I’d like: hot cocoa, hot cider, tea? Something to warm me up from the cold. Except it hasn’t been very cold lately, so I politely decline and grab a glass of cold water – maybe drop two or three big ice cubes into it. That’s how stupidly warm it has been. Jeremy still likes a mug of hot coffee or hot tea and won’t transition to cold beverages until the dead of summer when you feel like your skin is going to go up in flames. This intermediate period is a good time for a compromise – hot and cold. Something for everyone. Like bananas foster!

vanilla, rum, amaretto, butter, brown sugar, cinnamon , salt, bananas

quarter the bananas

it goes quickly, so get your mise en place!



**Jump for more butter**

the daytime of the night

Sunday, March 8th, 2015

Recipe: chinese black bean ribs

We made a quick trip out to Crested Butte this past weekend to check on our place and to sample some of the four plus feet of snow they received in the two weeks prior. It was made even shorter because we lost an hour to Daylight Saving Time. But I figure it’s all a wash – lose and hour here, gain an hour there. On the road to CB, I asked Jeremy if he liked Daylight Saving Time. A good many people rail against it each year, but I could go either way. “Oh yes, I love it,” he nodded as we drove over Monarch Pass. “I love to have enough light after work to grab a quick ski or run before sunset.”

The loss of an hour in exchange for longer evening light and changing all of our analog wall clocks is worth it to me. It’s like waking up from the long dark slumber. My mind bounces to spring skiing, trail running, HUCKLEBERRIES!, alpine hikes, wildflowers, waterfalls, and summer thunderstorms. Colorado is once again sitting under sun and blue skies, so it really feels like spring has given winter the boot. Subtle shifts in our diurnal temperature cycle means melt in the afternoon that refreezes into ice come morning. For now, it is still technically winter and so I plan to see it through to the end.


bubbles the goldfish at the copper mountain donut shop

skate skiing the lovely nordic trails in crested butte

sastrugi and shadows at sunset



For such a short trip to Crested Butte, I didn’t want to bother with cooking anything elaborate – or cooking anything at all! I decided to make it easy on both of us and bring leftovers from the week. That way we could reheat our food without having to scrub the kitchen down or do tons of dishes. One of the dishes I brought was Chinese-style black bean ribs. Despite the balmy weather, we still dropped below zero (°F) overnight, which meant it was already in the teens when we got home from skate skiing. So a hot bowl of steamed rice topped with these tender stewed baby back ribs was the perfect thing to warm our bellies.

green onions, cilantro, garlic, baby back ribs (cut)

sake, soy sauce, chili garlic sauce, hoisin sauce, black bean garlic sauce, vegetable oil, oyster sauce

measured and prepped



**Jump for more butter**