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she’s baaack

Sunday, March 19th, 2017

Recipe: almond vanilla chia seed pudding

It was nice to have some time away from Neva for her first week of doggy training camp, but by the second week, we were really missing her and excited to have pup pup back. As I’ve mentioned before, I will have a dedicated post to our experience with a professional dog trainer soon, but I can’t fairly assess until we’ve had more time to work with Neva ourselves. I’m sure some people have an unrealistic expectation that they hand their dog over to a professional for some time then get a perfect dog back. We definitely got our Neva back with all her weird quirks and silly habits, but she’s been primed to learn and we’ve been given instruction and some extra tools to improve our ability to communicate with Little Miss Goofball. We are determined to give Neva’s training our best effort and are already seeing improvements over the old Neva.


she was so tuckered when we brought her home

continuing adult education (see how she’s looking at jeremy?)



After a month of unseasonably warm spring-like conditions in February, we seem to be getting even more of it in March. This kind of weather makes skiers nervous, and it makes those of us who live in the mountains anxious. The end of the month might be bringing some precipitation (possibly in the form of snow, too!), but this weeks-long warm spell is already taking its toll locally as a wildfire burns in a neighboring canyon bordering the city of Boulder. I’m the first one to wilt under the sun when it’s 30°F outside, but it’s been in the 60s here and I can’t help but breathe a sigh of relief when the sun drops behind the mountains each day.

we have had some fantastic sunsets

glowing streaks and puffs

otherworldly sky



In the last year, I’ve had to change my oncologist and my primary care physician (PCP) due to retirements. I was pretty bummed because I really adored and trusted both of these doctors who basically saw me through my cancer treatments. I’ve since met with my new oncologist and PCP, both of whom are great (consider me most fortunate to have great health care through my spouse’s employer since I am freelance and have a pre-existing condition). My PCP asked me what medications I take and if I take supplements. Since I am lactose intolerant, I take a daily calcium supplement in addition to eating dark leafy greens and other natural non-dairy sources of calcium. She said she’d like me to get more calcium through foods rather than a supplement. Okay, that shouldn’t be hard for me to do. Brassicas like kale, collard greens, and broccoli are already in rotation, but I would never say no to more! Tofu, almonds, edamame, spinach – easy peasy. What I didn’t know was that chia seeds are a great source of calcium.

teeny tiny little chia seeds



If you’re wondering whether these are the same chia seeds of “chia pet” fame, the answer is yes. I had chia seeds for the first time in a raspberry kombucha when I was trying to get the balance in my gut right after a course of antibiotics. They look like frog eggs and have the texture of tiny, slippery tapioca with a crunchy center. That might not be appealing to some, but I love it. When I’m on Instagram, I scroll past all of those oh-so-popular smoothie bowls because I actually prefer to eat my fruit with my teeth. But a local blogger, Joan of Grist and Greens, posted a chia seed pudding last month, which looked and sounded lovely.

vanilla extract, almond milk, chia seeds, honey



While I went with a different recipe, Joan was still my inspiration. I opted for an almond milk chia seed pudding instead of her coconut milk chia seed pudding because – double bonus: almond milk is a good source of calcium. Since I knew I liked chia seeds, I went ahead and bought the Big Bag of organic chia seeds from Costco. The pudding itself is just about the easiest thing you could make. Just stir everything together and refrigerate.

add honey

vanilla

and almond milk



**Jump for more butter**

the best kind of mess

Sunday, March 5th, 2017

Recipe: breakfast mess

You may have had trouble commenting last week after we updated the spam filter because it wasn’t letting any comments through. I think it is fixed now. Do let us know if you encounter problems. Thanks! -jen

We finally pulled the trigger this past week and sent Neva to doggy training camp. I had mixed feelings about leaving her as we drove away. On the one hand, I am quite attached to that little girl. On the other hand, Jeremy and I felt we had gone as far as we could working with Neva, and that we needed professional guidance. I say “we” because it’s not all on Neva. She is in very good care for the next couple of weeks and early reports from Claire show Neva has made great progress in a short time – and she’s having fun! This is promising and I feel we have made the right decision for her and for us. I’ll share our experience in a dedicated post after Neva finishes camp for those of you interested in how all of this pans out. In the meantime, you can follow her training on Instagram at @backcountrybuddies or Facebook at Backcountry Buddies Dog Training.

It has been awfully quiet without our pup roaming about. Jeremy and I both have a habit of walking into a room and scanning around for Neva – usually lounging on the couch, in her bed, on the floor, by the deck door. But a no-pup house means greater flexibility in our schedules, so we took the opportunity to spend a weekend away. First we indulged in a couple of days skiing at Steamboat Springs, then we hit up Devil’s Thumb Ranch on the way home for a morning of skate skiing at their lovely Nordic Center. It was a sort of mini skication even though I know everyone thinks all we ever do is ski (mostly true).


hello steamboat springs!

trees plastered in snow

kampachi with apple and grilled avocado at yamakawa (formerly known as yama)

black out: walu walu marinated in squid ink served with squid ink-infused tobiko

snow, sun, and fun at devil’s thumb ranch nordic center

jeremy takes another lap

a pretty sunset to close out a great weekend



Breakfast tends to be an oft neglected and skipped meal in our house. I know they say it is the most important meal of the day and I do make an effort, but sometimes it is all I can do to eat a piece of fruit. Other times I am not terribly excited about what is on offer because I am not such a fan of sweet breakfasts. It is likely the fault of my Chinese immigrant upbringing that I would choose a savory bowl of congee loaded to the gills with spicy pickled radishes, shredded pork, ginger, green onions, and a soy sauce egg over say, a doughnut. Now, if we have house guests, I make the effort to provide a proper breakfast. Sometimes it is sweet, sometimes savory, sometimes a bit of both. My favorite is when there are leftover hash browns, bacon, biscuits and sausage gravy or whatnot the day after the guests have left, and we pile everything on a plate or better yet, a bowl, and call it good. That’s because it is SO good. Jeremy and I refer to it as breakfast mess and it’s awesome because you can put whatever you like in it.

Free will can be a terrible thing (just look at rush hour traffic), but in this instance it’s the best thing ever. You know how breakfast menus give you a choice of bacon OR sausage? When we make a breakfast mess, we opt for bacon AND sausage. Not too much, mind you, but a little bit of each is beautiful to behold… and eat.


making sausage gravy

frying up the bacon



**Jump for more butter**

don’t fritter the day away

Monday, December 26th, 2016

Recipe: apple fritter bread

It’s my last post of the year, so before I continue with a visual recap of our holiday shenanigans, I hope you all have a fun and safe time ringing in the New Year this coming weekend. However you may feel about 2016, each day is a chance to turn things around. Maybe you want to start right now or perhaps it helps you mentally to start on the first day of 2017 or after a week of getting familiar with writing or typing 2017 instead of 2016. Whatever works for you! Just promise me you won’t go into the new year already defeated. It might be exercise, better eating habits, volunteer work, activism, professional goals, learning something new, getting organized, finances, taking care of things you’ve been putting off, reconnecting with someone, spending more quality time with people. Many of the more challenging objectives in life require baby steps, patience, and perseverance. So be patient with yourself. Be kind to yourself. You will get there.

It’s been a wonderfully snowy week in Crested Butte with sunshine in between powder days, allowing us to rotate through several flavors of skiing. I’m talking quads of steel! Neva has been enjoying snowy romps around the neighborhood and a few ski tours (we have to ease her back into it because… she’s crazy). When she isn’t losing her marbles in deep snow, our girl likes to curl up on a plush blanket on her bench by the window – watching people and dogs walk by while she soaks up the sunshine, dozing off on occasion. I never said she wasn’t spoiled.


neva’s impersonation of a traumatized reindeer

neva’s christmas goodie plate – she is totally spoiled

jeremy drops in on a gorgeous powder day

sliding off the ice throne

working up a sweat skate skiing on a single digit day

ripping skins after an uphill ski, ready to ski down

another delicious powder day

christmas morning on the lift – fresh tracks and free refills!



I debated punting on a recipe this week since we are between holidays, but I am also a creature of habit. Besides, I like sharing recipes with folks since I can’t easily make something and serve it to most of you. This happens to be the perfect kind of breakfast/brunch/tea/snack/dessert cake for this time of year without involving pumpkin spice, peppermint, or eggnog. Don’t get me wrong, I like all three of those flavors (not together, though), but enough is enough is enough. Let’s make some apple fritter bread.

cinnamon, cornstarch, brown sugar, sugar, sour cream, butter, vanilla, apples, flour, confectioners sugar, eggs, nutmeg, salt, milk, baking powder

dice the apples

toss the apples, brown sugar, cinnamon, and cornstarch



**Jump for more butter**