herb and floral pasta confetti cookies cream of shiitake mushroom soup chocolate-dipped brandy truffle figs


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time for flower power

Tuesday, April 27th, 2021

Recipe: herb and floral pasta

Mom and Dad arrived in Colorado last week to take care of maintenance at their Boulder home that had been postponed due to the pandemic. They look fantastic and healthy (and are fully vaccinated), but since Jeremy and I are between our first and second vaccination shots, we’re all donning masks during our brief visits at their place. When we dropped off their houseplants I had been babysitting since November 2019, Mom handed me garlic and oranges which she had purchased in bulk, and Dad gave Jeremy a nice bottle of wine. It’s these little things that make them happy. I view our time together with more appreciation now.


so good to see my folks



April has graced us with deliciously snowy spring storms alternating with warm sunny days. Our local hill is now closed, but we grabbed one last powder day the Friday of closing weekend and have since enjoyed more powder days in the backcountry. Spring is magical.

waiting for the lifts to open

rewarding views in the backcountry as we approach treeline on our way up

neva is utterly thrilled to play in the snow, no matter the season

the pups played so hard the wiped themselves out (yay!)



Springtime snow is synonymous with increased wildlife traffic through our yard in both frequency and variety. Most notable are the moose. Mamas with their yearlings still in tow are foraging wild currant and young aspen tips. Our local mule deer visit multiple times a day. We catch glimpses of foxes, coyotes, raccoons, and other critters as they mince or trundle their way past our deck or our game camera or the watchful eyes of Neva and Yuki from their window benches. But I know our winter-flavored spring will flip the switch to summer-flavored spring soon, so I’ve been busy wrapping up my cold-weather cooking and sewing projects.

mule deer feeding where the snow has opened to the ground

yearling moose enjoying our driveway aspens

a big pot of chicken (dark meat) posole

happy rag quilts for kids



Whether it’s snow or sunshine falling on us, I am embracing the imminent arrival of colorful produce, flowers, leaves, grasses, birds. I may be getting ahead of my skis here since we’re expecting another foot of snow tonight, but I recently made a lovely herb and edible flower pasta and thought it would be perfect to share for Mother’s Day or a celebration or just because.

herbs and edible flowers, all-purpose flour, eggs, semolina flour



I basically used the pasta recipe from this handmade pappardelle. The dough can be made with a food processor or by hand, but you should definitely weigh the flours as volumes are inconsistent and can give you a pasta dough that is impossibly difficult to roll.

mix the flours together in a food processor (or bowl)

3 egg yolks and 3 whole eggs

pour the beaten eggs and yolks into the running food processor



**Jump for more butter**

safe

Monday, March 29th, 2021

Recipe: confetti cookies

Please tell me you are okay.

We are safe, but… I don’t feel okay.

So flowed texts and messages last Monday evening with friends and family checking on us, and for us checking on our people in Boulder after the mass shooting that afternoon. This, right on the heels of another mass shooting in Atlanta that included 6 Asian women in the death count. It’s been a lot to process as a Chinese-American woman living in Boulder County. Actually, it’s a lot to process if you are capable of empathy.


behind a snow bank on the side of a building in frisco, colorado


My fully vaccinated parents are starting to visit with their fully vaccinated friends in small numbers and I think it has really lifted their spirits. I know this because random urgent cooking question texts from my parents have begun popping up on my phone. In contrast, Jeremy and I continue to isolate, mostly because of the pandemic and partly because the absence of a social life is far less stressful for us. As many ski resorts and Nordic centers begin to wind down their seasons, we are hopeful more spring storms will deliver an extended backcountry season and boost the moisture our mountains desperately need.


glorious skate ski under the watchful eye of mount crested butte

the pups love a ski tour in fresh snow

powder day on the mountain


Guess who turned 6 years old this weekend? It’s hard to believe we’ve had Neva for nearly 6 years. The first three felt like an eternity, but the last three have flown by as Neva made enormous progress with her anxieties. Proper medication, training, compassion, and even Yuki (!) have all contributed to Neva living her best good girl life. We love her so and look forward to more adventures and butt rubs and special dinners and UPS/FedEx/school bus warnings and snuggles.


such a good and patient birthday girl

her favorites: beef, bacon, cheese, apple (the parsley, not so much)

what’s a birthday pawty without your little sister?


I’m pretty sure if it feels like spring around our mountains, the rest of you are immersed in the signs of the new season (unless you are in the non-tropical Southern Hemisphere). In addition to longer and warmer days, I relish the color explosion after our extended season of muted winter tones. Tiny new leaves catch the sunlight and glow like peridots suspended in the air. Flower blooms round out the rest of the rainbow. It’s festive, much like this confetti cookie.

I set about testing the recipe in December when there was a sprinkle shortage. I should have anticipated that the home-bound and pandemic-fatigued, plunging toward the darkest nights of the year, would reach for those tiny symbols of edible joy on the store shelves to get them through the holidays. A little tweaking and a month later, I was able to finalize our preferred version of the cookie and with a better selection of sprinkles.


almond extract, butter, flour, cream cheese, sugar, sprinkles, baking powder, baking soda, salt, egg


I admit, the sole reason I made these cookies was because I found the colorful sprinkles mesmerizing. I wasn’t expecting deliciousness, but they are that AND they are easy to make. Tasty, pretty, easy: three qualities that define a happy cookie, which is what we could all use about now. I doubled the amount of vanilla bean and almond extract for a more pronounced flavor, but you can dial that back if you prefer. And if the step of rubbing the vanilla bean seeds into the sugar is not within your time constraints, use vanilla extract.


rub the vanilla bean seeds into the sugar

whisk the dry ingredients together

add egg and extract(s) to the creamed butter, cream cheese, and sugar



**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**