chanterelle galette huckleberry lemonade bacon corn hash with chanterelles huckleberry scones


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enchanterelles

Tuesday, August 18th, 2015

Recipe: bacon corn hash with chanterelles

School is starting or has started for a lot of students this week as evidenced by the uptick in dorm room bean bag and laundry basket purchases at Target. Heavier than usual traffic clogged the roads last week heading east from the mountains. No one heads east (toward Denver) from the mountains unless they have to… the school year commenceth. Our last few days in Crested Butte were a whirlwind of activity as we wrapped up summer in our special mountain hamlet. Truth be told, I think it’s normally a windstorm of activity, but Neva turns everything into a whirlwind.


dinner with good friends

puppy was so tuckered out, jeremy carried her the last 50 feet

finding more gems on and off trail

i see you!



The day before we returned home to the Front Range, I was picking my way along a deer trail that was lined with chanterelles. Jeremy and I refer to it as the Trail of Happiness. I had watched the mushrooms grow over the past week and was ready to harvest some to take home. The rains in and around Crested Butte had been stoking the chanterelle (and everything else!) flush and they just kept coming. I’m careful to only harvest a fraction of what is growing, cutting rather than plucking (it’s better for the preservation of the patch and continued fruiting throughout the season). Besides, there were so many that I couldn’t put a dent in the mushrooms even if I wanted to. Looking back up the slope I had just foraged, I couldn’t tell that I had picked any at all! Just then my phone buzzed the side of my leg. Mom texted me and asked what I was doing. I replied that I was foraging chanterelles for her birthday dinner.

quite a few chanterelles and a handful of porcini to boot



Since my parents spend their summers in Colorado, I get to celebrate my mom’s birthday with her and that means a lot to me. My mom always puts everyone else first. She takes care of others before thinking about her needs or her wants. This birthday wasn’t a special number – 16, 21, decadal, or whatnot – but that doesn’t matter. It’s a birthday. It was my mom’s birthday and I wanted to do something nice for her because I can… Something to ease the pain of Kris’ birthday just 2 weeks prior. Something to let her know how much I love her. I learned that my friend’s mother had passed the morning of Mom’s birthday and my heart ached. Loss is never easy, but it always reminds me to cherish the relationships I have while I can.

mom and dad upon arrival

a toast to the birthday girl (sparkling rosé of pinot noir)

light appetizers

lobster and chanterelle vols au vent

mom’s favorite: shredded kale salad

crowd pleaser: cioppino

lime cheesecake for dessert

i hope she made a good wish!



At one point, Mom came into the kitchen to watch me plate the vols au vent. She asked about the chanterelles and I showed her one of my many brown paper bags of fresh chanterelles in the refrigerator, pulling a particularly beautiful and delicate one out for her to smell. People say they smell like apricots, but if you close your eyes, I find they smell more like almonds and ever so faintly of bayberry candles – the kind you found in the 1980s in Colonial Williamsburg gift shops around the holidays. I think the gorgeous color is what prompts that whole apricot notion. They say if porcini are the kings of the mushroom world (they are called king boletes) then chanterelles are the queens. Finding a king in the woods is akin to a high-stakes Easter egg hunt. Porcini are heavy and hefty in your hand – solid and stout. Thrilling. Stumbling across a chanterelle patch is essentially striking gold. Delicate and frilly as if they came from the sea – chanterelles are especially coveted by me because they don’t have worms. Super bonus awesomeness. I am enchanted.

Mom asked what on earth I was planning to do with all of those chanterelles. Funny she should ask. I spent the 5 hour car ride home from Crested Butte brainstorming recipes to make and shoot with chanterelles. I even had a container of one recipe for her to take home. So in addition to the leftover party food, Jeremy and I have been wading through chanterelle recipe after chanterelle recipe. Jeremy tells me this is a hardship he willingly endures. This bacon corn hash recipe comes from Deb at Smitten Kitchen, because I can’t resist the sweet ears of Colorado Olathe corn that are in season right now. I just modified it with chanterelles fried in bacon grease, because it was the right thing to do.


corn, potatoes, salt, green onions, thick-cut bacon, pepper, chanterelles

chopped and sliced



**Jump for more butter**

new dog new tricks

Wednesday, August 12th, 2015

Recipe: huckleberry scones

I can feel summer slowly slipping through my fingers. Summer is the slog that starts to wear on me starting around July 4th. By then, the allergies and heat and mosquitoes have whittled away at me and I find myself counting the days to those crisp cool autumn nights come September. But puppies don’t care if it is summer, winter, spring, or fall. Puppies need to get their beans out. So every morning at 5:30, we wake up and brush our teeth like zombies while Neva munches away at her breakfast (which we call dinner – all meals are called dinner for simplicity), and then we grab for the usual: bag of treats, water dish, plenty of water, leash, poop bags, poop bottle (to put the stinky bags in while we hike), hat, sunglasses, sunblock, something to shove in our mouths as we usher Neva out the door. When you don’t get enough sleep and you wake up before the rest of the world… it just feels shitty. And yet the moment we set foot on the trail, it is forgotten. Until Neva lunges toward a leaf that looked at her funny.


these aspen stands are a sanctuary echoing with bird calls

the sun drops behind mount emmons in the evening

double supping (stand up paddleboarding) while neva is home asleep

puppy loves her hikes

jumping into the lake to cool off



This summer hasn’t been so terrible heat-wise for us in Colorado. We’ve actually had a rainier summer than usual, which should be good for wildflowers – and it was! But the excessive amounts of rain also promote wild grasses which compete with and choke out the wildflowers. Sometimes you can have too much of a good thing. But it really is good. Maybe the wildflowers weren’t the best for shooting, but we have enjoyed them for miles upon miles of hiking. They line the trails and adorn the hillslopes, dancing in the wind, nodding good-morning, playing host to hummingbirds, butterflies, and bees. There are a lot of amazing treasures to behold when you walk the mountains and pause to inspect the ground around you.

showy goldeneye and giant hyssop

wild alpine strawberries – tiny, but ten times the flavor of any domestic cousin

orange spindle coral mushroom

a beautiful specimen of a porcini



One morning, Jeremy and I were hiking a quiet trail with the pup when Jeremy had to stop and empty some rocks from his shoes. I continued on with Neva who reluctantly followed me, turning to look back for Jeremy every few feet. When he was about 20 yards away, Neva faced him and pulled the leash in his direction. It was a straight shot and I figured she would run right to him. So I told her to go find Jeremy and let go of the leash. He called to her as she dashed down the trail toward him. And then she darted 90 degrees to the right – straight into the forest. We chased after her, called her, waved treats in the air, but she was after a scent. Most likely it was squirrels, but we had to chase her a good bit off trail before we caught her. For a while there, I thought she was going to run straight to Wyoming. And this is why Neva is never to be let off leash… again. As we headed back toward the trail, we scolded her gently and gave her treats for not running any further until I came across something interesting. A patch of chanterelles.

beautiful little things



I had never foraged chanterelles before, but I knew just enough to realize that these might be those. And they were. We studied them and I emailed a photo to my friend to verify. Who knew? Actually, most of Crested Butte knows. I spoke with several people at various engagements throughout the week who confirmed that the flush was on – and it is a big one this year. Each subsequent day we hiked a different trail and I found chanterelles on every one of them. Jeremy was the one who spied the motherlode. People get excited and even the seasoned foragers can’t help but ask, “Where did you find them?” It’s the seasoned foragers who know the answer already – no one gives up their spots.

it’s a party!

neva lies down among the chanterelles while i harvest



My chanterelle radar is as good as if not better than my porcini radar. I can even smell them from the trail sometimes. So I’ll have plenty of chanterelle recipes for you in the coming weeks. For now though, it’s time to return to my one true love – huckleberries. They aren’t quite ready in the mountains around Crested Butte or back home on the Front Range, but they are getting there slowly. Just in case this year’s crop gets hammered by wacky weather, I’ve got several bags of frozen hucks from last year in reserve. I told Erin I wouldn’t dig into them until I knew for sure I’d be able to forage more this summer. I used frozen huckleberries for these huckleberry scones, but fresh is better if you don’t want super purple scones. As always, you can substitute blueberries for the huckleberries or maybe use raspberries or currants. But nothing beats a huckleberry.

cream, flour, huckleberries, sour cream, sugar, butter, salt, baking soda, baking powder, turbinado sugar, egg



I gave this recipe a try because it uses both sour cream and heavy cream. At my elevation, sour cream tends to give me more reliable results and I’ve had some scones spread too much during baking. But the basic steps are the same – cut the butter into the dry ingredients, add the liquid, fold in the fruit.

pulse the flour, sugar, baking powder, baking soda, and salt together

add the frozen butter cubes

pulse until the mixture resembles coarse meal

stir in the cream and sour cream



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little dog

Wednesday, July 15th, 2015

Recipe: lemon poppy seed cake

Driving from Nederland to Crested Butte last Sunday, we made a quick stop at Copper Mountain to let the puppy out for a potty break. As I recorded the time of her pee on my phone, I noticed the date – July 12. Ten years ago on July 12th, we arrived in the mountains of Colorado and moved into our very first home. It is, without a doubt, one of the best decisions we’ve ever made.


colorado, you are a part of me

hiking the lush banks of clinton reservoir

neva gets a swim

yet another stunning sunset in crested butte

wildflowers showing off their stuff



Sorting through my photo files, I found my earliest pictures of Neva when she was 6 weeks old. She has changed so much in these past weeks. We don’t notice it because we are with her every day, but friends who see her once a week or every 2 weeks do comment on her growth. She’s still a puppy, but she now resembles a little dog rather than the soft, chubby, clumsy, wee pup we brought home in May. Do I miss that bundle of sharp toothy cuteness? Maybe a little, but we are really loving the dog that Neva is becoming.

introducing neva to stand up paddle boarding

getting used to being on the water

much easier to paddle without a puppy running up and down the board



In addition to her SUP adventures, Neva continues her hiking training. Ultimately, we want to be able to hike, backpack, and trail run with her – but we can’t start running Neva until she has stopped growing (at about a year old) because it can damage her development. So hiking it is! We’ve been careful to increase the distance and elevation gain of her hikes gradually, and she’s doing great. She’ll be a strong little girl come winter (our thoughts are always on winter).

hiking up steep and rocky trails like a boss

at 12,200 feet – her highest elevation to date

obligatory selfie with puppy kisses



As Neva makes her way toward doghood, my forays into the kitchen have increased. I’ve even been able to bake a couple of times, although I’m not sure when I’ll get back to shooting recipes. All of the recipes you have seen here since the puppy arrived were shot BEFORE the puppy arrived, including today’s recipe for this bright lemon poppy seed cake. It’s great for breakfast, brunch, tea, or dessert. Do keep in mind that consuming poppy seeds can result in a false positive for heroine use (in case you have to take a drug test).

lemons, vanilla extract, sugar, flour, coconut oil, sour cream, eggs, baking soda, salt, butter, poppy seeds

zest and juice the lemons

prepped ingredients



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