buttermilk biscuits and sausage cream gravy chinese orange beef toasted coconut custard tart cottage pie with beef and carrots


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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**

that extra sparkle

Wednesday, October 15th, 2014

Recipe: sparkling champagne margaritas

The sight of snow on the Rocky Mountains represents “normal” in my mind. The months of brilliant snow-covered peaks outnumber those months of naked rock. So when I climbed to the high point of my trail run the other day and caught a glimpse of Glacier Ridge in full white, I couldn’t help but smile and mutter “beautiful” aloud. Sun, blue skies, and warm days have returned (again), but our mountain home gets nice and chilly at night. Our favorite neighbors are home from running their summer camp deep in the Canadian wilderness. This evening I welcomed their walking carpet of a dog back with hugs and ear rubs (she’s a Great Pyrenees-Bernese Mountain Dog mix). The older we get, the more Jeremy and I cherish having good neighbors. We look out for one another, I like to dessert-bomb them, and it’s great when we can get together over a glass of wine or dinner.


kicking off a dinner party in crested butte with eileen’s margaritas



When Jeremy and I hosted a New Mexican food-themed party at our place in Crested Butte last month, it was a team effort. Wendy made Spanish rice, spicy refritos, and brought fresh tortillas. Eileen brought a corn and avocado salad, wine, and champagne margaritas. Neither Jeremy nor I are huge fans of margaritas. I’m just not a drinker and Jeremy thinks they are too caustic. But when Eileen offered Jeremy a champagne margarita, he accepted – because… champagne (actually, it was a lovely sparkling wine). He liked it. A LOT. Eileen told me it was a Rick Bayless recipe and a nice change up from the standard margarita. I took a sip from Jeremy’s glass and had to agree. Very nice. VERY drinkable. Way to class up the old marg!

tequila, cointreau, bubbles, limes, kosher salt, sugar

zest the limes

lime juice, cointreau, tequila, lime zest, sugar



**Jump for more butter**

very lucky

Wednesday, August 6th, 2014

Recipe: mexican grilled corn salad

Rounding hairpin turns, blinded by the rising sun, I squinted at the clock on the dash. I was late. But you can’t step on the gas and hurry because there are all those Honda Civic-sized potholes to dodge as well as wild animals to watch for. I figured if they’re there, great. If they’ve already moved on, so be it. It is what it is, my first morning NOT dedicated to a trail run or a hike, but to photograph moose. I was in luck.


it seems all they ever do is eat

and eat



Our local moose have a feeding pattern in summer that draws the photographers out each morning like flies. They feed in the low meadows and then move on up to higher ground. It varies. Sometimes they will hang out until well after noon and other times they’ll sneak away only to return later. It’s their home. About 100 moose live in the Brainard Lake area alone, plus more in the surrounding mountains. These are my neighbors.

time to move on

way too close for my comfort



I managed to catch the tail end of the show, about 15 minutes’ worth of shooting. No biggie. I just wanted to see and maybe photograph moose and was able to do both. Chatting with a few gentlemen who were also shooting the moose, I learned they traveled a couple of hours just for this. They do it once a week. When they learned I lived nearby and ran/hiked here all the time, one fellow smiled and said with the utmost sincerity, “You are very lucky.” I nodded to confirm this statement – yes, I am VERY lucky. We wished one another well and said good-bye.

On the drive back home, I thought about luck. It would be easy to look at all of the negatives in my life (and I’ve had my share, thank you) and let that set the tone for the rest of my life, but what’s the point in that? Wallowing in self-pity has never been my cup of tea. There are so many more positives from a simple sunrise to helping a stranger to cherishing every hug from my mom to packing a lunch for Jeremy. I’m just grateful to be here, really. Sometimes I think about how much time I have left – I don’t really know how much time I have… it could be another 40 years or it could be a few days. Regardless, time is short. Life is short. There isn’t enough time in another 40 years to do everything I want let alone waste it on bad relationships, jonesing, terrible food, buying “stuff”, being unkind, not being honest, trying to be someone I am not, worrying what others think of me. It’s taken me a few decades to get to the point where I can trim away most of the “bullshit”, but it’s liberating and I think it makes my life feel lucky. It certainly feels GOOD.

The other day I went hiking in the high country with my friend, Erin (another Erin, but both of my Erins are awesome ladies), and her pup, Banjo. How nice to have much-needed doggie time as well as friend time. I love it when you find someone who doesn’t need to talk the talk, because she totally rocks the walk. That’s Erin. We spent the entire day hiking, foraging, and talking under sun, clouds, and pouring rain. When we weren’t chatting it up on the trail, I just sang “Banjooooo” in rhythm with my stride because he’s such a good and sweet boy. It made me think of my little Kaweah and how utterly bad she was on the trail (but cute!).


erin holds a mushroom (a kind i don’t eat)

banjo is such a good pup

and the wildflowers were out in force

clouds move in over the lovely alpine lake



Erin just had a major birthday and I wanted to do something nice. I thought of baking a flourless chocolate cake and packing it up to the high country to surprise her. Or maybe making French macarons to bust out at the lake. But the reality was that my schedule was overly full, so I bought her a Chuao bar (triple nut temptation dark chocolate – Jeremy’s favorite), tied a ribbon on it, wrote a card, and called it good. Jeremy commented that the old me would have stayed up late baking, lost sleep, and been exhausted and not enjoyed my hike. It’s true. The current me has a little more sense (just slightly) than the old me.

The idea of keeping things simple is a good one. That’s why this corn salad is so appealing. It’s like the Mexico City-style roasted corn, but it’s easier to prepare and way less messy to eat. I found the recipe on Kevin’s site, Closet Cooking, which is a great blog full of cheesy, melty, juicy, amazing recipes. Since summer is in full swing, we must partake of the corn.


chipotle powder, salt, garlic, green onions, jalapeƱo, lime, mayonnaise, corn, cotija cheese, cilantro, vegetable oil



**Jump for more butter**