fried brussels sprouts with fish sauce vinaigrette baked huckleberry doughnuts matsutake soup slow-roasted tomatoes


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archive for brekkie

i spoke too soon

Sunday, September 9th, 2018

Recipe: baked huckleberry doughnuts

Remember when I was rejoicing over the cooler weather last week? I went shopping for all manner of ingredients to make soups and stews only to learn that this week is going to be hot as hell (again). Well, I made my soups and stews anyway, because I’m stubborn like that. I put some in the freezer as a favor to Future Me, but it’s nice to eat with a spoon again! Even with highs hitting the lower 80s (don’t laugh – we’re at 8500 feet above sea level!), the days are shorter which means the house has more time to radiate its heat away at night. This is good. I’m ready for the autumnal equinox!


the leaf litter gets prettier by the day



Amazingly, the wildfire smoke has kept away for over a week. This means more time outside for the pups to hike and for us to verify that we need not expend any more energy mushroom hunting. And we saw my folks off this weekend as they left for Virginia. I feel as if the winding down of summer’s hectic demands means I can focus a little more. I’m reining in our eating habits, putting regular exercise back on the schedule, and setting training goals for Yuki so we can all be ready come ski season.

pausing off trail

neva waits patiently as jeremy investigates a potential mushroom

dinner out with mom and dad before they flew home



While taking inventory of the chest freezer, I was delighted to see I had collected a good many huckleberries this summer. It’s enough to get me through next summer just in case it turns out to be a bad year. I often seek out recipes that don’t require a lot of huckleberries, but still deliver the essence of the huckleberry. Huckleberry cheesecake ice cream is a great example of such a recipe. Another is baked huckleberry doughnuts. I think we can all agree that baked doughnuts are not the same as fried doughnuts. Baked doughnuts are more like cake in doughnut form with glazes or sprinkles or dustings. It’s all good in my book.

huckleberries, eggs, vanilla extract, flour, sugar, vegetable oils, baking soda, salt, buttermilk

mix the dry ingredients

mix the wet ingredients

stir the wet ingredients into the dry ingredients



If you are lucky enough to make these doughnuts with fresh huckleberries, you can fold the berries into the batter straight away. If you are using frozen huckleberries, I would recommend tossing the frozen berries with some flour so that they all get coated, then folding those into the batter. The flour helps to prevent the juice from bleeding too much as you fold in the fruit. If you don’t care about potentially turning the batter purple, then go for it. Same applies for blueberries if you choose to substitute them for the huckleberries.

fold in the berries

fill the greased and floured doughnut pans

baked and possibly overfilled, but i rarely miss the hole in a doughnut

cool on a rack



**Jump for more butter**

discards for the win

Sunday, February 25th, 2018

Recipe: sourdough waffles

Our floor lamp in the great room is on an automatic timer. I generally try to have it come on a little after sunset, when the skies give up their light at the end of each day. We’ve been doing this “chasing the sun” schedule for nearly 13 years now, but I still feel a boost of giddiness when I get to start setting the timer for later each day. It’s not that I don’t love winter, because I do love it very much. I just think with a little over 3 weeks left of official winter, I’m looking forward to spring backcountry skiing, longer days, and hopefully some big ass spring storms to replenish that high country snowpack. In the meantime, we are dutifully logging our ski days as best as we can. And Neva is definitely happier for it.


little neva lives for the dog-friendly nordic trails

happiest pup on the planet



When I first read the care and maintenance instructions for my starter, Wheatley, I thought there was a typo. It said to take a small fraction of the starter, feed it, and discard the rest – either in the trash or the compost, but don’t pour it down the sink as it could grow and clog up the pipes. Discard? Food? I soon understood that keeping it all would be an exercise in madness. In an effort to reduce waste, I began to take the very smallest fraction (5 grams) of starter for feedings before bread-making and save the discard in the refrigerator for things like delicious, fluffy waffles.

starter discard

flour, starter discard, eggs, butter, baking soda, salt, sugar, buttermilk



Waffles and pancakes are a great way to use up discard or unfed starter. This recipe uses a cup of discard and easily doubles if you want to freeze waffles or pancakes for quick breakfasts on weekdays. It does require a little planning, which may present difficulty for the non-planners, but the rest of you will be just fine. The night before you make waffles (or pancakes), stir the discard, buttermilk, flour, and sugar together in a large bowl. Cover the bowl with plastic wrap and leave it on the counter overnight at room temperature. That’s called the sponge.

combine the discard, flour, sugar, and buttermilk

cover with plastic and let sit out overnight



**Jump for more butter**

i know a lot of good apples

Sunday, October 15th, 2017

Recipe: double apple bundt cake

When I first began foraging mushrooms several years ago, I got an idea in my head that it would be cool to dry a perfect slice of porcini mushroom to send to my friend, Sumner of Spotted Dog Farm in Asheville, North Carolina, to make a pendant or bracelet. I’m not a jewelry person, but I do love Sumner’s beautiful botanical resin work, and she said she thought it was a neat custom project to try. For some reason, the porcini in cross section just didn’t appeal to me enough to pursue it. But this past spring, I had collected enough black morels to set aside the cutest and tiniest of my haul to dry. The first two that I dried in our arid Colorado mountain air were lying on their sides, on a plate. I think the sides that were touching the plate dried at a different rate and resulted in somewhat lopsided specimens. The next four I set atop toothpicks a la Game of Thrones so they could dry as symmetrically as possible. I shipped these 6 morels to Sumner, identifying the lopsided ones as “test subjects” and the other four as potential keepers. Over the summer, she made them one by one, perfecting her technique (the morel surface is covered with tiny pits which can create air bubbles in the resin) and last week, she sent me the results!


four little morels set aside to dry

dried (and much smaller)

a morel pendant (with maidenhair fern)

es perfecto!



We weren’t sure how many would turn out in the end, if any at all. But Sumner had two that she thought were the best. I purchased those from her – one for me, one for my foraging pal, Erin. And I told Sumner to keep at least one of the others for herself to wear since she was digging on the mushroom jewelry. It’s just a nerdy little thing, but I love it because it is a permanent tangible record of my mushroom adventures that I can hold in my hand. And it connects me with two mountain women whom I love and admire. I was able to let Erin choose which pendant she wanted over the weekend when we hosted a dinner party for our fellow mountain dwellers. My dinner parties always serve multiple purposes: 1) to cook for and feed my friends 2) to spend time with friends and 3) to introduce my friends to one another. I guess we can also add 4) to get Neva used to behaving around other people.

cheeseboard to start the party

sitting down to start dinner

a partied out neva still tired the next day



By the end of the evening when everyone had gone home, Neva was snoring in her doggy bed, and Jeremy washed dishes while I cleared the tables and put the leftovers away, I smiled to myself and told Jeremy that we know some really great people. We call them good apples and I’m glad they’re in my life.

Seeing as apples are in season, it’s time to pull out the baking pans, the cinnamon, the butter, and those apples. I love apple cakes that involve mixing everything together, pouring the batter into a pan, baking it, then eating it. That’s gateway baking – easy baking. These are the cakes that hook you into the more complicated recipes as we march ahead into winter. This is the kind of recipe that comes together quickly and easily for those potlucks, office gatherings, school functions, whatever it is you do that requires you to bring a cake. And it comes from Dorie Greenspan. You will want to make this double apple bundt cake.


dorie’s double apple bundt cake

walnuts, flour, sugar, butter, raisins, apple butter, apples, powdered sugar, eggs, lemon, cinnamon, nutmeg, ginger, baing soda, salt, baking powder

whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together

cream the sugar and butter, then beat in the eggs



**Jump for more butter**