lemon soufflé recipe asian chicken salad with ginger dressing crested butte: bacchanale bananas foster


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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**

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



**Jump for more butter**