morel prosciutto asparagus pizza thai sticky rice and mango pheasant and morel vols au vent strawberry butter


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archive for celebration

twenty

Wednesday, March 1st, 2017

March 3, 2017: I updated my spam filter a few days ago and it seems that it wasn’t letting any comments through at all. I only found out after some readers let me know (please, if you run into any issues, don’t hesitate to drop me a line so we can try to fix it). I think it’s working now, but we’ll spend a little more time on it this weekend. Thanks for your patience! xo -jen

In the beginning, when Jeremy and I were newly wed, our wedding anniversary felt like an imposter. It wasn’t the day that was most important to us because getting married didn’t change much in our lives with the exception of the car insurance discount (the discount was awesome). Our special day was and remains November 1, 1992 when we decided we liked one another enough to be a couple. As we progress through life, that first kiss in the mechanical engineering building and that 13-person, 1-dog wedding in my graduate advisor’s living room begin to merge in retrospective. We now count our life together in decades rather than years.


anniversary dinner at frasca (last night)



Today marks our 20th wedding anniversary. Something about nice round numbers – because I am partial to decimal – grabs my attention. I assembled some photographs of us from the last couple of decades, which was no small feat prior to the smart phone. How time flies. Instead of making me feel old, it makes me feel very, very fortunate.

horse flats, california (1993)

strawberry peak, california (1994)

lassen volcanic national park shortly after getting married (1997)

redwoods national park (1997)

kaweah gap in the high sierra, california – name ring a bell? (1999)

single cone, new zealand (2003)

wine country, california (2003)


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happy birthday, neva

Sunday, March 27th, 2016

Recipe: doggy birthday cake

This weekend, we celebrated Neva’s first birthday! Can you believe it? She’s now one year old. Such a big girl compared to that silly little puppy pup she once was. Neva has learned so much since we brought her into our home. She still has a lot more to learn, but we’re so proud of how far she’s come.


the little munchkin seeing snow for the first time



Neva has had a lot of time on snow in the ten months we’ve had her, and every single time she acts like it is the very best thing ever. How could I not love this girl? I guess this is why I love dogs in general – they have this undying genuine enthusiasm for living. Jeremy and I decided that we’d take Neva on a nice backcountry ski for her special day. She got lots of snacks on the way up and tons of running on the way down.

neva wagged the whole way up

waiting patiently for more treats

skiing out with a view east toward the flats (great plains)

sufficiently tuckered out that she had fallen asleep on the ski boots



After all of that exercise, we made sure Neva replenished those calories lost and then some. She partook of some raw beef (her favorite) and sampled a couple of strawberries (she likes those) and she had cake. Yes! She had birthday cake! I had done some quick research a few days earlier to make a nice dog-friendly cake for our puppity pup. It is mildly sweet (from applesauce and banana) and tastes like a bland, fluffy quick bread to us humans, but Neva LOVES it! Of course, Neva is a lab, so she loves pretty much anything. The recipe is simple and quick. The best part is that it is pretty well-behaved even at my elevation. Winner.

cream cheese, baking powder, egg, peanut butter, whole wheat flour, coconut oil, applesauce, banana



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rejoice in spring

Thursday, March 20th, 2014

Recipe: lemon heaven cake

Happy first day of spring, northern hemispherers! Even though the past few days have felt rather springish to us – lots of sun, dust on crust, hardpack, mud, warmer temperatures, snowmelt – we have come to embrace the passing of the baton from winter to spring in Crested Butte. We had a most excellent winter, but I think I’m experiencing a little bit of spring fever. Crested Butte remains mostly covered in a blanket of white, but it’s a happy blanket under a sun that climbs higher in the sky each day. The tops of some trail signs are beginning to emerge, jogging our memories of summer hikes, rides, and trail runs. The little birds have returned to the mountains, filling the air with song and my heart with joy. I feel so energized!


skiing mount crested butte

nordic skiing from middle earth to mordor

kaweah likes the smells of springtime

the beautiful little town of crested butte



Ski-wise, I have only just made the transition to spring. Food-wise, I have been in spring mode for a couple of weeks. There was a bag of lemons demanding to be turned into something wonderful, so I obliged and made a four-layer lemon chiffon cake with lemon curd, lemon buttercream frosting, and limoncello soaking syrup. I’ve made it several times before, but never blogged it. I shared most of the cake with my neighbors and some friends, saving a few slices for Jeremy when he returned from work travel. Nichole dubbed it Lemon Heaven, which I thought was the perfect name.

lemon curd: lemons, eggs, sugar, salt, cream, butter

cream, lemon juice, lemon zest, sugar, salt, butter, eggs

pour the cream and lemon juice into the sugar, salt, and butter



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