confetti cookies cream of shiitake mushroom soup chocolate-dipped brandy truffle figs porcini tagliatelle


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before soup season ends

Tuesday, March 2nd, 2021

Recipe: cream of shiitake mushroom soup

I love March. Everything looks brighter and happier with a little increase in sun angle. We still have snow in the mountains and will for some time, but on those extra warm days the snowy streams and rivers smell of wet earth and hint at the glorious water crossings of summer. And it won’t be long before the plains explode with the colors of bright new green growth and the confetti of flowers. March 1st is also our wedding anniversary. We just celebrated 24 years of legal bliss. At the time, we had arbitrarily selected the date, but now it is this magical moment when the potential for a powder day is equally as good as it is for a day to throw the windows open in the afternoon.

February was snowier than January, thank goodness. While January set the bar pretty low for snowfall in Colorado, we were able to catch some powder days and log lots of miles on the Nordic trails last month. We kept Chinese New Year festivities mellow, focused on work and exercise, and generally continued our isolation with Neva and Yuki. Oh, but I did run out to meet our Crested Butte neighbors’ new puppy because she is IRRESISTIBLE! You know how some people can’t resist babies? I am that person, but with puppies.


taping the chinese symbol for luck upside down on our front door for good luck

sunshine and stormy weather – we love both

i almost kidnapped this adorable baby australian cattle dog



Colorado remains below average for snowpack, but we’re closer to average now than we were a month ago. I can only hope that we remain on this upward trend (and that the summer monsoons don’t evaporate) so that our current daydreams of summer aren’t transformed into the terrifying wildfire season we experienced last summer and fall. We have plenty of adventures planned for ourselves and the pups!

outside time is good for everyone

neva and yuki love their off-leash privileges (and they’ve been so good)

our local mama moose with her yearling sunning in the neighbor’s flowerbed



All this talk of spring and summer has me getting out over my skis. Winter is where we’re at and I wanted to document this comforting cream of shiitake mushroom soup before all thoughts turn to spring produce. Well, my thoughts are already there, but soup and mushroom fans (I am both) will dig it. I’ve made this soup a half dozen times now because I kept picking up these 12 ounce packages of fresh shiitake mushrooms when they appeared at Costco last fall. Any mushroom will do, but fresh shiitakes are like a crossover mushroom from the ordinary button mushroom to the more boutique varieties, and it won’t cost a fortune. The original recipe serves 4, but we burn through this soup so fast that I doubled it in the recipe below. Feel free to halve it (and then regret that you did).

butter, salt, flour, garlic, onion, oat milk (you can use half and half), shiitake mushrooms, pepper, chicken broth



Unless your mushrooms are absolutely filthy, I don’t think it is necessary to wash them. You can, but I don’t. A quick wipe with a damp paper towel or swipe with a pastry brush will remove any debris. Be sure to pop the stem of the shiitake off because it’s pretty tough.

remove the stems

diced onion, minced garlic, sliced shiitake



**Jump for more butter**

the figs that didn’t fit

Wednesday, February 3rd, 2021

Recipe: chocolate-dipped brandy truffle figs

January was a marked improvement over December for us as we enjoyed better (more) snow and could focus on work and exercise in Crested Butte without the distraction and stress of the holidays. The Nordic trails and mountain resorts had mostly emptied of traveling guests, which is how we like it – but especially with an ongoing pandemic. The quiet trails presented an opportunity to work with the pups off-leash. They both made great progress and had heaps of fun.


snow, mountains, skis, and a good pup

skiing any powder we could get

neva being calm and happy on a skijoring session

beautiful front range sunsets

more sun than snow in nederland



Yuki turned three years old on Monday. She hasn’t been a baby for a while now, but she’s still a baby. One of our many nicknames for Yuki is Baby because her spec sheet at RezDawg Rescue listed “Baby” in her age field. We love that little nugget so much. You can see birthday videos on my Instagram here.

birthday yuki!



Back in early December, Jeremy and I gathered a bunch of goodies for care packages to send to our parents. We don’t celebrate Christmas nor do we send holiday gifts, but we thought our sets of parents needed some cheering up. They had all been so good about not socializing and keeping safe, and we knew they missed seeing friends, going out, seeing family, and most of all – their grandchildren. I packed as much as I could in the boxes and shipped them out before the huge postal service holiday clog. Sadly, a box of chocolate figs I found at Trader Joe’s didn’t fit in the boxes. Eventually, we tried some. They were AMAZING and of course the next time we were at Trader Joe’s they were gone – one of those ephemeral seasonal items.

The figs were so delightful that they stuck in my mind for a month, at which point I decided to recreate them myself. A brandy truffle stuffed into a dried fig and dipped in chocolate. A note on dried figs: I liked the size and texture of the dried golden figs from Trader Joe’s (this isn’t an ad, I just shop there). They were moist and sweet without being too fragile and sticky to handle. I didn’t like the dried figs from Costco which were dry, tough, and flavorless. When I returned the bag, they informed me that many other people had similar complaints/returns. And I did not bother finding them at Whole Foods because they’ve turned the entire bulk foods area into a staging ground for deliveries.


dried figs, chocolate, brandy, heavy cream



Making the ganache for the brandy truffle is straightforward. I originally used an ounce of brandy for a half pound of semisweet chocolate. It works, but I definitely prefer a punchier booze presence than a subtle flavoring. Next time I’ll up that to 2 ounces, but go by your taste.

pour hot cream over chopped chocolate

stir in the brandy

let cool completely



**Jump for more butter**

summer wonders

Monday, August 3rd, 2020

Recipe: crab porcini mac and cheese

July and August meld together for me as one long hot month. I tend to put my head down and muddle through with a lot of ice water, watermelon, and popsicles. But August 1 always stands out as it is Kris’ birthday. She would have turned 54 on Saturday. I arranged flowers, made somen noodle soup, and called my mother to cheer her up.


miss you, love you



Our big excitement was getting out to see comet Neowise in mid-July. Skies were touch and go in the evenings thanks to a sudden influx of moisture and clouds over Colorado. But mountain weather keeps you on your toes and we were able to see the comet with the unaided eye! I photographed it from various locations with decent dark skies. I hope many of you were able to get out to view the comet, but if not, here are a couple of my captures.

close-up of comet neowise and two distinct tails (the white dust tail and the blue ion tail)

neowise reflected in the lake as it set behind the mountains



Did I mention it was hot? It’s still hot and it’s getting hotter this week. On those days that we didn’t venture out on the trails to let the pups wade through cold mountain streams, we thought they might enjoy some baby pool time. We hadn’t pulled the pool out in 5 years (since Neva was a wee pup and peed in the pool) and were curious to see how Yuki reacted to this concept. She seemed leery of it at first, then fascinated, then took to jumping in and out of the pool with an occasional pause to quench her thirst (from the pool). It was like a giant water dish she could stand in and simultaneously take a swig from.

what the hecc?

a moment of blissful stillness



When we hiked into the high country, we sought out solitude, views, wildflowers, wildlife, and swimming holes. With so many putting their typical summer activities on hold due to the pandemic, our mountain trails have been inundated with throngs of people – plenty of whom aren’t wearing masks or respecting physical distance. Instead of dealing with that idiocy, we’ve been frequenting the lesser known local trails and tackling home tasks that have been on the to-do list forever. Our guest room is now a second office since no one should visit us while the pandemic is ongoing.

yuki side-eye and a view

mountain meadows sprinkled with color

magenta paintbrush

larkspur

lounging moose

neva dives in while yuki looks on



And it looks as if it might be porcini season. Even the mushrooms appear to be uncertain about this year. I can’t really blame them as much of the state is in drought and last year’s astounding flush is a tough act to follow.

found this early bolter all alone



Still, if there are any porcini to be found and foraged, I have lots of recipes for them. I made this crab porcini macaroni and cheese last summer with my abundant haul. This rich and decadent dish goes a long way, which means you might get to enjoy the leftovers the following day. Use whatever pasta shape you like. Macaroni works, of course, but I happen to like small shells, penne, or pipe rigate (pictured below), too. I realize fresh porcini can be difficult to find, so you can substitute whatever edible mushroom you like.

pepper, milk, cheddar, bread crumbs, salt, gruyère, pasta, butter, flour

crab legs, fresh thyme, fresh porcini



**Jump for more butter**