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Sunday, June 18th, 2017

Recipe: morel prosciutto asparagus pizza

No matter how hard I try to prepare myself for the onslaught of summer temperatures, it always takes my body by surprise. Our overnight lows dip less each night and the midday sun now feels as if my face and skin are ready to burn right off. It makes me wonder how I ever survived growing up in Virginia and living in Southern California for ten years. If there is one drawback to living in the mountains, it’s that I’ve become a wimp when the mercury rises above 65°F. Give me single digits and snow ANY day, thanks! Heat aside, watching the mountains spring to life in all their glory is something magical to behold. I could spend the rest of my days marveling at these brief but productive mountain summers and never get enough.


false hellebore

phlox blossoms and lupine leaves

neva enjoying the lupine flowers

gold banner and shooting stars (pink) and a happy bumblebee



For the past couple of months, we have been following the journey of two friends who live up the road from us in Nederland. They started at the U.S. border with Mexico and hiked north on the Continental Divide Trail (CDT) through New Mexico, then made the first ski crossing this season of the formidable San Juan mountains in Southern Colorado and are continuing north through the state. A few days before they crossed Colorado State Highway 114, Elaine and I coordinated via very short messages to meet where the trail intersects that lonely stretch of road. It was an 80 minute drive from Crested Butte, but it was the easiest way to meet up logistically. Jeremy and I brought food and water, and we took their skis, boots, and skins because the snow pack has been withering under the warm and intensely sunny days. What’s cool is that they will be hiking the CDT into our local mountains on the Front Range and they will hike home for a few days before resuming their trek northward into Canada. Dan and Elaine are not only amazing endurance athletes, they are two genuinely thoughtful and wonderful individuals. If you’d like to follow their progress and cheer them on, they post when they can on Instagram as @elainevardamis and @nomadwolf360.

elaine and dan



We returned to the Front Range at the end of last week right about when Nature decided to turn the dial up to BROIL. En route from Crested Butte to Nederland, we made a pit stop at Copper Mountain. All of the mountain streams are flowing fast and high due to the runoff from the melting snow pack. Because it was so warm, we walked Neva down a little path to a small protected eddy on the edge of the nearby creek. She walked in and seemed to enjoy cooling her paws when she took one step out of the eddy into the heavy flow and got swept downstream in a split second. Luckily, Neva was on her halti (gentle leader) and leash and I was holding the other end, but the current was so strong that I worried the halti would slip off or break or that she would drown. I waded in and tried to carefully reel her back to me, calling her to swim to me. She tried, but the stream was clearly so much stronger than her legs could paddle. In less than a minute, I grabbed her and had her back on the bank – Jeremy was already slightly downstream in anticipation of having to catch Neva if the leash or leader broke. We toweled her off and kissed her wet head. She was back to her usual self after showing a little affection by rubbing herself against our legs. She’s used to her alpine lakes that are safe and calm, but we’ll see to it that she sticks to low-flow streams from here on out.

This past weekend was apparently our farewell to spring. Jeremy and I went for a quick backcountry ski to escape the heat, only to discover the heat had been hanging out in the high country for a while. Winter and spring ski travel through the trees is easier in part because you are navigating some twenty feet above ground where the conifer branches are smaller and there is more space between trees. A week before summer and you find yourself clambering over deadfall (fallen trees), bare muddy patches, rocks, and bushwhacking through dense branches that you had gleefully skied a month earlier and twelve feet higher before the snow began to melt. Then Erin and I made one more foraging trip and found a good number of morels considering we were expecting to go home empty-handed. To be honest, I am a little relieved to stop thinking, dreaming, researching, obsessing, and hunting morels. It will be nice to have a break before the other mushroom seasons kick into high gear. This year I come away with a jar of dried morels thanks to my friend, Jay (Erin’s husband), and a happy stash of butter-sautéed morels in my freezer. It was a great season.


one last backcountry ski for the season

wave cloud over the reservoir

erin still finding morels

such a beautiful and weird mushroom



It seems fitting to post one more morel recipe for those still finding them to our north and west, or buying them in markets, or those who have their own stash to draw upon. We love our pizza year round, but it is especially lovely come summertime because we grill them on a pizza stone on the deck while the house remains cool. For mushroom foragers, there are some standard recipes you can always count on for enjoying mushrooms: pasta, steak, sautéed in butter, quiche, pot pies or pastries, toast, batter-fried, and pizza.

morels, mozzarella, salt, butter, prosciutto, garlic, asparagus, more butter, eggs, black pepper, pizza dough



Though official summer is a few days away, morels are very much a spring mushroom. That’s why I really enjoy serving them with a spring vegetable like asparagus and creamy, mild flavors like eggs and mozzarella. I’m sure a red sauce would be great with any mushroom, but garlic butter complements morels without masking their deliciousness.

mash the garlic and salt into a paste

stir the garlic paste into softened butter

dry fry the morels in a hot pan

add a pat of butter and sauté

you can chop or slice the asparagus (i like ribbons here)



**Jump for more butter**

not soon enough

Sunday, April 16th, 2017

Recipe: strawberries and cream malasadas

Okay, the confusion is over. Spring has sprung and is springing all over the place. I am okay with this. In fact, I’ve decided this year that instead of dreading summer and feeling like I’m walking under a broiler all day, I’m going to attempt to acclimate myself to the heat a little earlier. I’ll see if it makes summer more tolerable (probably not). I mean, I grew up in southern Virginia for 18 years and lived in Southern California for another 10. You’d think I’d be used to heat by now. One of my strategies includes baking loads of Neva’s treats while it is still cool – enough to get us through the summer so I don’t have to turn the oven on! Another plan is to ramp up my trail running now, while the temperatures are mild, so that I am not ramping up and adjusting to the hot weather at the same time. Lofty goals, I know. Should I fail, at least summer is a forgiving season.


neva likes all of the treats i’m cranking out

my mint is sprouting after an apocalyptic haircut

jeremy and i enjoying a backcountry ski (sans neva)

pasque flowers in full force on my trail run

the ball bounces higher (and so does neva) when the field is clear of snow



I’ve been following my friend, Jennie, as she documents her Year of Pie on Instagram. The other day, she made a strawberry pie because she couldn’t wait any longer for the berries to come into season. I hear ya, sistah. Strawberries are the ones that bust open the berry floodgates of summer because they arrive in spring, except they never seem to arrive soon enough. I can’t tell you how many weeks I’ve been scrutinizing the strawberries in the grocery store, squint-frowning at the ones that are more white than red. But this week, they are all beginning to take on that blushing hue. I’m probably jumping the gun by a couple of weeks, but the time has come for strawberries and cream malasadas.

water, vanilla extract, freeze-dried strawberries, flour, sugar, eggs, butter, salt, yeast, evaporated milk



The idea I had was to make plain malasadas (those fried Portuguese doughnuts you find in Hawai’i that are the very definition of ono kind grindz) and fill them with strawberries and whipped cream, but then I found some freeze-dried strawberries in my pantry and decided to make the malasada itself strawberry-flavored. Freeze-dried strawberries turn to powder when you crush them. Dried strawberries with the texture of raisins will not turn to powder, they’ll just get squashed – so don’t use those. If you have dried strawberry chips that snap when you break them, those might work if you can pulverize them to a dry powder. I got my freeze-dried strawberries from Trader Joe’s, but you can also find them in health food stores and I may have seen them in Whole Foods. I subbed a half cup of flour with a half cup of the strawberry powder. It’s pretty potent stuff.

crush the freeze-dried strawberries into powder

it should be a pretty fine powder

mix it into the flour



**Jump for more butter**

neva turns two

Sunday, March 26th, 2017

Recipe: emerald kale pesto pizza

Our little Neva turns two years old on Monday! Since we are hosting guests starting Monday, we decided to have an early celebration today (Sunday) with some beef – her favorite – and a birthday dog cookie from a local shop in Crested Butte. Neva also received an antler birthday gift, because who doesn’t need another antler, right?


two candles for two years of unbridled craziness

neva was very excited, but waited for us to light and blow out the candles



The university is on spring break for this final week of March. While the work never ends, at least Jeremy can do so from Crested Butte while classes are on this short hiatus. It’s nice because we can ski in the mornings before the trails transform into swim lanes under the unrelenting gaze of the March sun, then work most of the day, train Neva in the late afternoon, and work some more in the evenings. Doesn’t hurt that Crested Butte got a nice refresh of snow recently. We can also skate ski with Neva on the designated dog-friendly Nordic trails, which is pretty much her favorite thing ever.

delicate ice patterns on a puddle in the middle of a trail

fresh snow!

crested butte ski patrol leaves the best messages

the view from silver queen lift

jeremy finds a little fluff on the mountain

that’s a happy doggy



Remember how I’m trying to get more calcium into my diet without the use of supplements? Dark leafy greens are always on that list of top ten food sources. I get my fair share of greens in the form of sautés and salads, but I figured there must be other ways to incorporate more. And no, I’m not putting kale or spinach into a smoothie. I actually LIKE eating kale and spinach, but drinking them in smoothies makes me HATE kale and spinach. Pesto, however… and kale pesto on a pizza with more greens? Delicious, tasty green heaven.

kale, basil, lemon, toasted walnuts, garlic, parmesan, olive oil, salt

trim the kale leaves from the ribs

let’s make kale pesto



There is a good bit of flexibility in how you make your pesto. Skip the basil, use different nuts (pine nuts, pecans, almonds), swap spinach or chard or beet greens for kale, less garlic, no lemon juice, no cheese. However you want to make it, just make sure it tastes good to you. This pesto is quite strong straight up – very garlicky – which I love because it mellows out after cooking, but if you eat it raw tossed with pasta, you may (or may not) want to dial it back a little.

place the leaves and the salt in a food processor and pulse until finely chopped

drizzle the olive oil in while running the food processor

add walnuts and garlic

blend in the parmesan and lemon juice (to taste)

a most pleasing green



**Jump for more butter**