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no complaints

Monday, June 3rd, 2019

Recipe: morel-stuffed chicken fried steak

I have entered summer mode even though the atmosphere was several steps behind me for the last few weeks. School is out. People are on vacation. No one answers emails (apparently) and I’m letting the blog cool her heels with a reduced posting schedule of twice a month. I encourage you to get off the computer and mobile devices and engage with a carbon-based world.

Can you believe it kept snowing until last week? Snow in May happens all the time in the mountains, but a winter storm warning for the entire state in late May had all the skiers skiing and all the fair-weather folk losing their goddamned minds. That is springtime in the Rockies. We don’t fight the weather in the mountains, we live with it and enjoy it as much as we can. Some don’t have a choice like the moose who are looking for forage or the hummingbirds who arrived and can’t find flowers.


instead of hiking, we were still skiing

a young moose passing through and making the most of our wild currant bushes

aspens waiting to bud as soon as it warms up



These past few days have actually been springlike, just in time for true summer. The prolonged cold gave us a grace period to transition into summer living – installing a new screen door, tidying the garden in Crested Butte, swapping winter and summer tires, more spring cleaning (we should just agree to call it eternal cleaning, because that’s what it is). Windows are open and fresh mountain air circulates the house. Yuki and Neva receive scoldings from local hummingbirds for standing too close to their feeder. And despite being three weeks late, the flowers are coming and so are the mushrooms.

glacier lily

yuki and neva enjoy the last day of flannel sheets

i have been waiting for this (fun) guy to make an entrance



If there is one thing I eagerly await in spring, it is the arrival of our mountain morels. You must understand my anticipation is not solely stoked by the prospect of finding black morels. It is the whole experience of walking ground that hasn’t been uncovered since last October and witnessing the green blades and buds emerge, hearing birds converse through the leafless forest, smelling the earthy odor as mats of dead leaves drenched in snow melt warm under a high sun. Life. Death. And all of the rest. All at ground level and intimately so, because that’s what morels demand. Think like a morel.

I try to strike a balance between consuming the fresh morels now versus processing them and freezing for later. Jeremy’s favorite morel preparation is basically sautéed morels with steak. It’s easy, delicious, and involves a hunk of meat with good wine. I turned that concept on its ear and came up with something a little less easy, but just as delicious. How does morel-stuffed chicken fried steak sound? It’s like regular chicken fried steak but with a surprise! I break it down into three steps. First, we cook the morels.


morels, bourbon, shallots, butter, salt

chop the morels

minced shallots, diced morels

sauté the shallots in butter, then add the morels

pour the bourbon in when the morel liquid has simmered away



**Jump for more butter**

springalicious

Tuesday, March 19th, 2019

Recipe: sautéed morels and scrambled eggs

The past seven days have been the epitome of March in Colorado. It was sunny and warm on Tuesday, then Wednesday we hosted The Bomb Cyclone which dropped a good foot and a half of snow at our house, and by Friday it was back to sunshine and bluebird skies. Some refer to this as crazy or “drunk” Colorado weather, but for anyone who has experienced more than two springs in this state, it’s par for the course.


snowy days are perfect for baking pies for pi(e) day

we set the pups up by the front window to watch us shovel snow

yuki and neva dashing through the deep snow

yuki supervises jeremy’s snow clearing technique

grabbing a backcountry ski with the pups



Our Colorado snowpack sits comfortably above average this season and we have fingers crossed that it bodes well for the health of the mountains and their denizens this summer. Water is everything in the American West. If you spend time getting to know the land, this axiom is paramount. Watching the big dump snow days is doubly exciting for us because 1) we love skiing powder days and 2) springtime snow is good for our local morels.

hoping to see many of these beauties this spring



Yes, ever since February, the obsession over morels has been steadily increasing despite several feet of snow on the ground. Sometimes Jeremy and I will be working quietly in the office and I’ll say, “I love morels!” or “We should check X location for morels this spring.” We are weeks away from morel season in Colorado, but I recently saw fresh morels make an appearance in the mushroom bins at Whole Foods. These babies are now coming online in other parts of the country and that is exciting. If you happen to get your hands on morels, one of the easiest preparations with big return on investment (of time) is morels and scrambled eggs.

morels, eggs, salt, pepper, butter, and shallots

clean and slice the morels

beat the eggs



**Jump for more butter**

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**