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archive for condiments

this may sound cheesy

Sunday, November 13th, 2016

Recipe: hot cheesy green chile dip

Since last week’s recipe was so long, I didn’t post any photos from the week’s shenanigans. I thought it might be nice to include them this week since I’d rather share some uplifting images rather than try to sort out what I’m thinking.


a beautiful sunrise

moose in the mountains

neva incognito – as a leopard

ice crystals along a streambank



I’ve also stepped back from Facebook because that place is just a freaking black hole of suck. A washing machine of emotions and assholery on spin cycle (I’m still pretty active on Instagram, though – so go find me there). Last week, I agreed to cook at one of Andrew‘s dinner parties, but as Friday neared, I felt so drained and exhausted that I wanted to bail. In the end, I decided not to. And I’m glad I didn’t. Engaging with people – with good, kind, positive people – energized me. Cooking with friends and feeding others got me out of this funk. Also? I learned about barbecue using a smoker from Andrew’s friend, Ben, who is now my friend, too.

ben and andrew manning the smoker (full of brisket and ribs – oh lordy!)

some of the dinner attendees getting ready for dinner

ben’s texas-style brisket



Cooking was a team effort with Ben at the helm on the barbecue, Andrew picking up the side dishes, and me bringing the start and the end of the meal – appetizer and dessert(s). In my ongoing attempt to use up frozen roasted Hatch green chiles from prior years, I stumbled across a crazy delicious dip that everyone seems to love. My neighbors gave it their approval a few weeks ago, so I figured it would be a good dip to start the dinner party at Andrew’s house.

cream cheese, jack cheese, diced roasted green chiles, mayonnaise, parmesan cheese, minced garlic



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achievement unlocked

Sunday, October 23rd, 2016

Recipe: quince jam

This seems to be the year of maintenance and catch up. Those things you do every four, seven, or ten years on a house all managed to drift into 2016. Or it feels that way because with two homes, you get a double whammy. But it feels good to tick those things off the list so they aren’t nagging at me throughout the winter. I’ve also been systematically tackling the clutter inside the house. It’s amazing what you can do when your puppy is now an “adult”. With this extended warm spell pushing deeper into fall, we’ve been granted the time to tackle these end of summer tasks that sometimes get kicked to the following year. My parents left for California this weekend and our lives are resuming a routine of work, exercise, and perhaps a hint of a social life.


dinner at jax (boulder) with the folks before they flew to so cal

morning hike with neva who refuses to look at the phone

handed in my mail-in ballot so i could get my sticker



Earlier this month, a care package arrived for me from Seattle. I don’t get care packages that often, but when I do, they are always awesome because my friends and relatives who send care packages are the best kind of care package senders. This box of love came from my friend, Tea, who unlocked the ultimate care package achievement. It contained fresh quince she had picked from a tree (interesting or exotic or fresh food item), a hand-written letter (long lost tradition), a jar of homemade jam (handmade gift), and her latest book (her art). For me, it doesn’t get much better than this.

achievement unlocked: care package mastery

what to do with the quince



Quince are fascinating. They look like a peach-fuzzed cross between an apple and a pear, but the flesh is hard and tastes terrible raw. Once cooked, quince transforms into a divine sweet treat. I’ve gotten my hands on quince a couple of times in the past and made membrillo, but I wanted something simpler. Quince jam is a gooey version of membrillo, but it tastes just as lovely with less work.

sugar, water, quince, lemons



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wild about roses

Sunday, July 3rd, 2016

Recipe: wild rose petal jam

Memorial Day may mark the start of the summer season for most parts of the country, but the fourth of July is when the season kicks into high gear in the mountains. So many people come to the high country because it is beautiful and wild and peaceful. Except a lot of the visitors can’t seem to leave their suburban trappings and behaviors in suburbia, turning paradise into a circus of bad manners. Jeremy and I tend to lay low during the holiday crush, because I believe in the minimization of unnecessary stress. So we drove to Crested Butte, passing through the mountain corridor just a couple of hours before it clogged up with holiday weekend travelers. We are currently enjoying the summer rains and the wildflowers as the town prepares for Independence Day festivities on and around the mountain. This is when everything starts growing and showing off.


nothing like hiking through fields of purple lupine

a hall of aspens that seems to go on forever

prairie smoke blossoms

tiny, brightly colored jelly alpine fungi



Last week in Nederland, the wild roses were in full swing, painting our local yards, trails, and hillsides with splashes of pink among the lush bushes. They were so fragrant that we couldn’t help but notice. I had been waiting for them to blossom, but the late spring meant the wild roses growing in front of our house were a few weeks behind schedule. Jeremy and I spent a couple of hours last weekend foraging wild rose petals for a few recipes. You can always use commercial roses as long as they are unsprayed, but wild roses are particularly fragrant and wonderful.

wild roses



There’s no need to pluck the entire flower, just the petals. It’s easiest to do with the flowers that aren’t flat open, but somewhat concave. You merely close your fingers over the top half of the petals as if to close the blossom. Give a gentle tug and most if not all of the petals should release with a light snap. I leave the center of each rose – the reproductive parts – on the stem and make sure to touch each stamen with my thumb in the hopes that I’ll help to pollinate each flower to produce rose hips for wildlife in the fall. If you find a good bundle of wild rose bushes in bloom, it doesn’t take much time to collect a few cups of petals.

i store them in a ziploc bag in the refrigerator



Of course, we humans aren’t the only ones fond of roses. There are plenty of little crawlies who like to hitch a ride on the rose petals back to your place. To reduce the number of new friends, I gently flick the blossom before I pluck it. This usually evicts 80% of the hitchhikers. Back home, I empty the petals into a large mesh colander covered with a splatter guard, and shake the petals over a table until no more little bugs fall out. It takes me about 10 minutes until the bugs run clear, but that’s easier than rinsing the petals with water, which you can do instead of or in addition to the shaking to clean your rose petals.

toss the petals in a colander



While researching wild rose recipes, I came across this simple, yet delightful wild rose petal jam. It’s rather quick to whip up and it makes for a charming homemade gift. Best of all, it’s delicious. The rose flavor is delicate without being overpowering in that way that makes you think you’re eating lotion or soap. It comes out a brilliant pink color which is all natural.

rose petals, pectin, water, lemon juice, sugar



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