gougères vanilla sugar boozy mississippi bourbon mud pie linguine with clams


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archive for entertaining

here’s mud in your eye

Thursday, December 11th, 2014

Recipe: boozy mississippi bourbon mud pie

Mud is the one thing that can get us down around here. Mud is not snow and it is not firm trail. You can’t ski it, you shouldn’t be riding it (mountain bikes really tear up muddy trails), and it kinda sucks to hike or run it. But we do hike and run in the mud because we try not to let it keep us from getting outside. Plus, the mud around here is more annoying than terrible – we have lots of rocks which makes for firmer ground. It’s nothing like what we’ve encountered in the backcountry of New Zealand. Holy hell. New Zealand mud can swallow you whole. Right now, patches of debris are cropping up along the nordic trails and the parking lot at our local hill is dirt and mud.

But this week, we discovered that not all mud is bad. At least, not mud pie. And by mud pie, I mean Mississippi mud pie. It all started because I wanted to know what a mudslide was. It’s a cocktail more akin to melted ice cream with lots of booze. But thanks to the interwebz, I was immediately diverted to mud pies. What’s a mud pie? My Crested Butte neighbor’s daughter was making mud pies with her friend one rainy day, but that was with real mud. The more I read about mud pies, the more intrigued I became. Then I found this recipe that adds BOURBON and I knew it was my destiny.


the crust: sugar, butter, salt, oreo cookies (without the creme centers)

place the cookies in a food processor and pulse to a fine crumb

mix with sugar and salt



You can use chocolate wafer cookies for the crust, but I couldn’t find any and I happened to be passing through Trader Joe’s where there were boxes upon boxes of TJ’s chocolate Joe Joe’s. If you need to make this dessert gluten-free, use the gluten-free TJ’s Joe Joe’s or some other equivalent brand. Nifty. Because I prefer a slightly higher crust-to-filling ratio and because the pie dish I used is deeper than my other dishes, I increased the amount of crust ingredients by 20%. There is no baking involved, just good old melty butter.

stir in the butter

pour the crust into the pie plate

press into the bottom and along the sides



**Jump for more butter**

not a snob

Wednesday, December 3rd, 2014

Recipe: chinese fried pork meatballs

After enjoying superb snow conditions in Crested Butte last week, the atmosphere has gone on holiday here on the Front Range. I complained to my mom on the phone that it has been warm and sunny and windy. She laughed because she finds my obsession with snow amusing. Even though there hasn’t been any new snow this week, I haven’t allowed myself to fall into the snob trap – where you tell yourself that it isn’t worth getting out unless conditions are perfect. No, I’m getting out every day for the fresh air, the exercise, the scenery, the joy of gliding over snow.


hoping this little storm front brings some snow



Keeping active is important to me or else I start to feel down and get the blahs. It also allows me to indulge around the holidays without feeling debauched. I mean, the end of the year is when all of the yummy morsels get marched out at the parties! Among my favorite little foods are meatballs. I pretty much love them all, but I have a soft spot in my heart for these Chinese-style pork meatballs because my mom makes them and they’re delicious.

the filling: soy sauce, sesame oil, bamboo shoots, ground pork, cornstarch, dried black mushrooms, fresh ginger, green onions, napa cabbage (not pictured: salt)

mince the vegetables

mix the ingredients in a bowl



**Jump for more butter**

waiting for ski season

Wednesday, October 29th, 2014

Recipe: salmon rillettes

This will have to be relatively quick, because I’m in a lot of pain thanks to that shoulder/neck problem that is aggravated when I am on the computer or doing just about anything. We had a nice little snowstorm early this week, but now it’s sunny again – dang it!


taking advantage of the cold to go for a nice trail run in the snow

pretty pink sunset



Actually, the sunny weather is good, because my parents are in town and they don’t do so well with snow and cold. My parents and I have extremely different interests. They’re probably more mainstream because they enjoy things like shopping and television and luxury travel. That’s not really me. That’s not me at all. It’s okay though, I accept the differences and just try to focus on quality time together.

tutorial session for their first iphone

lunch in boulder before an afternoon of shopping



After picking up several nice bottles of wine, Dad wanted to have a little tasting party with appetizers. So he said, “I’m going to serve X, Y, Z wines, and you plan a menu around it.” I usually do it the other way – plan the menu and pick the wine – but I could work with it. Dad loves having a plan and he loves it even more when I make the plan and he gives it his executive approval. One of the items I made for the party was salmon rillettes. It’s something I’ve had on my “to make” list for years. Plus, my mom loves salmon and it makes me happy when I can cook something she will enjoy.

white wine, butter, lemon, paprika, olive oil, salt, peppercorns, coho salmon, smoked salmon, bay leaf, shallot, celery, chives, leek

place the celery, leek, peppercorns, bay leaf, wine, and water in a saucepan

salt the salmon

slice the smoked salmon



**Jump for more butter**