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throwing it back

Thursday, May 22nd, 2014

Recipe: tiramisu

It’s nice right now in the Colorado Rockies. The pine pollen has yet to begin (I’m preparing myself for the allergy onslaught) and snowline continues to recede to higher elevations. More routes are accessible by foot or by bike, but I suspect there is still good skiing to be had further into the backcountry. In the past week we’ve been able to ski, trail run, and mountain bike in our “backyard”. The best exercise is the kind you love to do.


there were some patches of snow

but most of it is melting although the high peaks are looking good

me and my guy



I’ll admit that I don’t love running, although I’m warming up to it. But I love being on trails! Trail running is one of those things that involves some pain – the running, but so much awesome in terms of solitude, beauty, time for thinking, and scouting opportunities for all things foraging (just don’t trip while trying to scope out mushrooms). Jeremy and I start at the same time, but we run different routes that meet up an hour or two later. He runs faster, farther, and higher than I do, but then he is training for a longer and more grueling goal than I am.

The most common question Jeremy gets asked by our friends who read this blog is, “How do you not weigh 300 pounds?!” He weighs half that. Jeremy is not a muscle-bound dude. He’s lean, trim, and fit. And while I don’t ply him with fatty and sugary desserts 24/7, I worry even less about his occasional sweets consumption in the service of use real butter now that he’s trail running in earnest. After yesterday’s run, I reminded him that he was required to move the tiramisu in the refrigerator, because I needed the space.


lady fingers (savoiardi), eggs, mascarpone cheese, cocoa powder, Kahlua, cream, sugar, salt, espresso powder



I’ve been making tiramisu since the 90s, but in truth – I haven’t served it in the past decade more than a couple of times. I think food blogging makes me forget about the oldies-but-goodies recipes. Back in the day, I did not consider this an easy recipe. Today it seems really straightforward. Go figure. Experience is worth something. So here’s your Throwback Thursday…

pour the kahlua in with the sugar, salt, and egg yolks

whisk over a simmering bath until it leaves a ribbon (6 minutes)



**Jump for more butter**

crested butte: camp 4 coffee

Monday, February 17th, 2014

The first time I set foot in Camp 4 Coffee was late September 2010. It was dark out because I wanted to shoot sunrise somewhere outside of Crested Butte. My shooting partner needed his morning caffeine fix before heading out and knew just the place to go. At 6 am, we stood in line in front of this tiny shack covered in old license plates. I know nothing about coffee, but as Jason stepped outside and took a sip of his quadruple shot latte he purred, “Oooooh yeah. THAT is good stuff.” The following year when Jeremy joined me over the weekend on my solo fall shoot in Crested Butte, I took him to Camp 4 for coffee, and he’s been smitten ever since.


camp 4 coffee in crested butte



Like Crested Butte, Camp 4 has a friendly, laid-back vibe. Tourists and locals alike line up each morning for their cuppa. Dogs saunter onto the pleasant little patio and wait patiently (and obediently) while their people step in to grab coffee and breakfast, say hi to friends, and snag a little dog treat for their four-legged companion. While the pups are outside, they receive a good deal of attention and loving from passersby and other patrons. It’s all routine.

any given summer morning outside camp 4



The space inside is limited to room for five to six people to peruse the boards, admire the baked goods, order, pay, and dress their beverages. To your immediate right as you walk in is a little bar space for four people to sit and read the paper or shoot the breeze. It’s tiny, yet incredibly popular because their coffee is exceptional – touted as the best coffee in Colorado according to the Denver Post. There is no drip coffee here, just espresso drinks made from Camp 4’s own beans roasted right in Crested Butte. Jeremy notes that their beans are also excellent for drip coffee at home.

decisions decisions…

perfect doughnuts: crisp outsides, fluffy and tender insides



In addition to the traditional coffee drinks, Camp 4 offers a selection of teas, bottled things (juices, water, soda, sports drinks), smoothies, milkshakes, hot cocoa, chai, as well as breakfast burritos (with REAL green chiles), breakfast sandwiches, and some of the most delectable pastries in town (super flaky awesomeness). The selection includes fresh doughnuts, filled long johns, danishes, croissants, filled croissants, cinnamon rolls, muffins, scones, cookies, brownies, quick breads… The pastries don’t last long on any given day, so if you have a hankering, get ye there in the morning before they’re picked clean.

the friendliest service

a treat for your pooch, because crested butte loves dogs



**Jump for more butter**

ice and snow and fond memories

Wednesday, September 18th, 2013

Recipe: chinese shaved ice dessert (bao bing)

The Crazy Rain stopped earlier this week and now we seem to be back to our late summer pattern of cooler nights, warm days, and afternoon showers. This ping-pong cycling of temperatures has me donning pants, long-sleeve tops, and fuzzy socks in the mornings and shorts by noon. At night, we tuck Kaweah into her doggy bed with her doggy quilt to ward the cold away from her old bones. I thought we were well on our way to fall, but a trip to Boulder (the long way) dragged me through temperatures in the 80s. It’s never too chilly for me to enjoy a frozen dessert, but late summer is a great time for everyone to indulge in a nice cold treat.


i got this on amazon for $25 this summer (glass bowl not included)



When we had the rare snow day in southern Virginia, Kris and I would stay at home and watch cartoons, slide down the stairs riding in our sleeping bags, jump from untold heights pretending to be superheroes (Green Lantern – I was always Green Lantern), and go play in the snow. To warm up, Kris would always make tea. But we were kids and the tea was bitter, so we added (too much) sugar. The tea was also too hot, so Kris would scoop up some fresh clean snow in a mug and then pour the hot sweet tea over it. I started my love affair with tea slushies at an early age.

the ice disk

shaved ice



The paucity of snow days didn’t deter us from our slushie fix. My parents had an old school manual crank shaved ice machine. Now that I think of it, it was dangerous as hell – but that’s what the 70s were all about! We’d freeze the ice disk and then take turns grinding the ice into soft fluffy flakes, then douse it with artificially flavored and colored syrups. Again – the 70s.

water and brown sugar

dissolve over high heat

brown sugar syrup



**Jump for more butter**