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this little piggy

Monday, April 6th, 2015

Recipe: this little piggy pizza

So many wonderful things happened this past weekend, like almost a foot of new snow on the local ski hill Friday morning. Rest assured, I did get my fresh tracks first thing in the morning. The new snow also meant that we could do a full moon ski rather than a full moon hike that evening. Everything seemed to go in our favor that night: fresh snow, no winds (well, a very light breeze), full coverage on the road, clear skies. Almost unheard of for our area.


banjo waits for erin to put his dog booties on before bounding out to romp in the snow

the full moon emerges above a bank of clouds in the east as we ski west

venus (center left) setting over the majestic indian peaks



We got home from the full moon ski around 10:30 pm and ate dinner at 11:00 pm. I was in bed after midnight and set my alarm for a few hours later as there was that total lunar eclipse to catch. When it’s late and I’m tired, I sometimes question if I want to get up in the middle of the night to shoot the eclipse. I figure, if I can and if the conditions are good (they were excellent), then it’s definitely worth seeing. I don’t think I ever tire of watching these phenomena that relay just how small we really are. Besides, I’ve loved watching the moon ever since I was a little girl. Some things never change. Jeremy even got up with my alarm and brought me hot cider while I stood outside following the eclipse’s progress. We watched her set behind the Continental Divide, still eclipsed, as the eastern horizon began to glow warm with orange and gold.

entering totality (blood moon)

blood moon setting over the mountains



The 6 inches of snow around our house melted in no time flat. Warm weather returned and I’ve notice those fuzzy aspen catkins blowing around on our deck. We moved the deck furniture back outside from its hibernation in the basement and our windows have been open every afternoon to let the mountain air cool the house down. Instead of an afternoon ski tour, we’re trail running the local trails to scout out conditions (mostly melted, still some snow) and visit with our local flora and fauna.

pasque flowers are coming up

this hungry moose was chomping away on young aspen trees



Over the weekend, all of our neighbors’ yards or decks were filled with happy dogs wagging their tails with noses in the air sniffing the aromas wafting from smoking grills. We contributed our fair share of grilled deliciousness to the local atmosphere, too. Although we weren’t grilling giant hunks of meat, our pizzas still paid proper homage to the pig. Vegans, vegetarians, pescatarians, flexitarians – look away! I call the pizza This Little Piggy.

pizza dough, pizza sauce, barbecue sauce, olive oil, salt, pepper, mozzarella, caramelized onions, pancetta, prosciutto, italian sausage, bacon, chorizo

mix the barbecue sauce with the pizza sauce

slice the chorizo thin

chop the bacon



**Jump for more butter**

what sustains us

Sunday, March 29th, 2015

Recipe: ham, swiss, and egg brioche sandwich

Returning home to Nederland over the weekend, we discovered that the house and its surrounds had gone ahead and marched straight into spring. Little green grasses and baby dandelion leaves are beginning to sprout up through our walkway gravel. The aspens have fuzzed out with catkins. And a bathmat-sized patch of snow lingers behind our garage in eternal shade, hoping to withstand 60°F air temperatures until it can replenish with another storm. We also received our REI dividend in the mail. You know, they used to issue those at the end of the calendar year, which meant we spent it all on winter gear. Since they’ve shifted the dividends to late March, we now spend the dividend on summer gear – like new Hokas (trail runners) and a steri pen. Jeremy loves his Hokas so much, he recommended I make the switch this season. I guess it’s time to face reality that I’ll be doing less skiing and more trail running as the days get longer.


nice color over gothic mountain (bottom center) and crested butte (right)

still getting out for a ski tour in the indian peaks

warm orange clouds over the divide from our deck (nederland)

venus to the left and a contrail lit pink by the setting sun



We are experiencing a shift in our exercise schedules with the change in seasons. We like to ski first thing in the morning in winter – because you typically catch first tracks or newly groomed nordic trails. Now that it’s warmer, we go later in the day to give the snow time to soften up from its overnight freeze. Even in the high country, the snow gets wet in the afternoons. Then it freezes overnight into a hard crust or icy slick. So first thing in the morning isn’t such a great thing anymore. Come summer, we’ll be starting our hikes and trail runs in the dark to avoid as much sun and heat as possible. But all of these things require fuel.

They say not to skip breakfast and I find this to be especially true when you plan to burn calories for several hours. I just have a lot of trouble eating something sweet for my first meal. The sugar leaves my mouth sour and dry, and I don’t feel it gives me the proper boost for my activity level. A few weeks ago, we stopped by Salto Coffee Works on our way to ski The Jane (Winter Park/Mary Jane), because Jeremy needed some proper caffeine for the drive. I ordered a breakfast sandwich to put something in my empty stomach. It was so good that I insisted Jeremy eat half of it. Since then, I’ve made it a couple of times for a good energy booster before a ski tour or a morning of bump runs.


swiss cheese, black forest ham, brioche buns, eggs, butter, honey dijon mustard

butter the buttery brioche buns

grill them on a skillet until golden



**Jump for more butter**

life on the front range

Sunday, January 25th, 2015

Recipe: kimchi meatloaf

It was one of those weekends here on the Front Range, much like other winter weekends on the Front Range. For starters, we were treated to stunning sunrises.


fiery sunrise looking east toward boulder

sunlit snowy peaks



And then in true Front Range fashion, we bounced from a high of 11°F this past week to near 60°F tomorrow. You know what that means. Well, maybe you don’t know… but we do. It means wind. That kind of temperature shift around here brings the winds. I checked the forecast Friday night before going to bed and NOAA was predicting gusts up to 33 mph. That’s nothing for the Front Range – a breezy day. By morning, NOAA had “updated” the winds to 50 mph, which is considerably less pleasant for ski touring in the mountains. This happens so often that I have developed trust issues with NOAA. But as I said to Jeremy Saturday morning, “If I let the wind dictate when I go outside to ski, I’d never get to ski.”

putting climbing skins away and getting blasted by a ground blizzard

twila with the mountain we opted not to summit in the distance



The character of our winter winds is antagonistic, but also unpredictable. I know NOAA isn’t trying to intentionally lie to me, it just feels that way because they haven’t been great at predicting the wind around here. I don’t know that anyone is good at it. Living in the mountains, you learn to roll with what comes because moving away from the mountains isn’t an option. Mountain living is just that good. We worked Sunday until there was a lull in the winds in the late afternoon – our cue to grab the skis and drive to a trailhead. The trail starts at the local ski resort where throngs of families from the flats were up for their weekend fix. We left the commotion behind and quickly made our way up the trail. Once over the ridge, the hum of the ski lifts and the screams of happy (or terrified?) children gave way to the soft scratching of skis on snow. Tall conifers closed in around us as we moved deeper into the national forest.

it’s like a sunday stroll, but better



By the time we skied out to the top of the bunny hill, the resort had closed and three lonely cars remained in the parking lot below. There’s something fun about skiing down the bunny hill whether on my teles, my skate skis, or my touring skis. Once at the base, we high-fived, carried our skis to the car, and asked each other, “What do you want for dinner?” It’s always a good idea to have plans for feeding after skiing, otherwise we wind up eating out. This time, I had meatloaf already made – kimchi meatloaf.

ground beef, fish sauce, sesame oil, soy sauce, cornstarch, black pepper, kimchi, panko crumbs, milk, onion, egg, garlic, ginger

mince the garlic and chop the kimchi

grate half the onion

grate the ginger



**Jump for more butter**