gougères vanilla sugar boozy mississippi bourbon mud pie linguine with clams


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archive for booze

here’s mud in your eye

Thursday, December 11th, 2014

Recipe: boozy mississippi bourbon mud pie

Mud is the one thing that can get us down around here. Mud is not snow and it is not firm trail. You can’t ski it, you shouldn’t be riding it (mountain bikes really tear up muddy trails), and it kinda sucks to hike or run it. But we do hike and run in the mud because we try not to let it keep us from getting outside. Plus, the mud around here is more annoying than terrible – we have lots of rocks which makes for firmer ground. It’s nothing like what we’ve encountered in the backcountry of New Zealand. Holy hell. New Zealand mud can swallow you whole. Right now, patches of debris are cropping up along the nordic trails and the parking lot at our local hill is dirt and mud.

But this week, we discovered that not all mud is bad. At least, not mud pie. And by mud pie, I mean Mississippi mud pie. It all started because I wanted to know what a mudslide was. It’s a cocktail more akin to melted ice cream with lots of booze. But thanks to the interwebz, I was immediately diverted to mud pies. What’s a mud pie? My Crested Butte neighbor’s daughter was making mud pies with her friend one rainy day, but that was with real mud. The more I read about mud pies, the more intrigued I became. Then I found this recipe that adds BOURBON and I knew it was my destiny.


the crust: sugar, butter, salt, oreo cookies (without the creme centers)

place the cookies in a food processor and pulse to a fine crumb

mix with sugar and salt



You can use chocolate wafer cookies for the crust, but I couldn’t find any and I happened to be passing through Trader Joe’s where there were boxes upon boxes of TJ’s chocolate Joe Joe’s. If you need to make this dessert gluten-free, use the gluten-free TJ’s Joe Joe’s or some other equivalent brand. Nifty. Because I prefer a slightly higher crust-to-filling ratio and because the pie dish I used is deeper than my other dishes, I increased the amount of crust ingredients by 20%. There is no baking involved, just good old melty butter.

stir in the butter

pour the crust into the pie plate

press into the bottom and along the sides



**Jump for more butter**

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



**Jump for more butter**

welcome autumn overlords

Wednesday, September 24th, 2014

Recipe: huckleberry shrub and huck gin fizz cocktail

I love that autumn in the Colorado Rocky Mountains starts on time according to the calendar. Much of the country is still tapering off from summer. When I was growing up in southern Virginia, I was quite put out by fall’s tardiness. It was supposed to arrive on or around my birthday, and yet it was still hot and miserable riding home on the school bus in late September. It’s like waiting for a guest to arrive who is beyond fashionably late. Or perhaps more appropriately it was me wishing summer would get the hint and leave already. Here in the Rockies, I feel that summer is just the right amount of time. I know this isn’t the popular sentiment regarding summer, but I’m good with that. Fall is even shorter than summer despite having two acts. The first act (in my mind) is the fall colors. It is that wondrous period of two to three – and possibly four – weeks when the aspens transition from green to fiery hues and the mountains strut their stuff on the runway. That’s going on right now and how!


mist and clouds, big mountains, golden aspens, and spots of sunlight

how many aspen leaves, i wonder

sunrise on the autumn equinox

sunrise rainbow over the town of crested butte

quintessential colorado fall



The second act involves tree trunks and branches stripped of leaves, winds, and sometimes rain. It’s a good time for trail running in tights, cooking stews and roasting vegetables, and changing to flannel sheets. And then fall ends when it really starts to snow – which we (all of the snow enthusiasts) hope will be as early as possible. I actually like that second act too, despite its visual dreariness, because it means I can stop obsessing about where the wildflowers are blooming and where the aspens are nearing peak and whether the huckleberries are ripe. But I shall still obsess about huckleberries… I periodically open my chest freezer in the basement and run a loving hand across the several bags of frozen huckleberries from this summer’s bounty. Huckleberries rank fairly high on the happiness scale for me. They are up there with Kaweah, Jeremy, the mountains, skiing, sushi. One of my favorite ways to preserve the fruits of summer is to make a shrub – an acidulated beverage made of three ingredients: fruit, sugar, and vinegar.

my number one all-time favoritest berries in the world

huckleberries, sugar, and champagne vinegar

place the berries in a food processor

pulse the blade a few times to chop them up



**Jump for more butter**