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drive this: pink cadillac

Wednesday, May 3rd, 2017

Recipe: raspberry syrup & raspberry pink cadillac margaritas

It’s rare that I plan ahead to shoot a relevant recipe and have a post ready before some holiday with an associated food theme. Honestly, I hadn’t planned this one at all because I don’t usually care. But it just so happens that Jeremy and I had been testing cocktail recipes (I made them, he drank them) and one was a margarita. That wouldn’t have meant anything except I heard mention of Cinco de Mayo on NPR and realized this would be a good and timely recipe to share with folks. Regardless of Cinco de Mayo, it’s a perfect cocktail for the summer season – a raspberry pink Cadillac margarita. The pink part comes from a raspberry syrup, which is straightforward to make and doesn’t have to break the bank. I like using frozen organic raspberries for the syrup because they’re much cheaper than fresh and the flavor is top notch because they are frozen when they are ripe and in season.


frozen raspberries, lemon, sugar, sugar, water

combine the raspberries, 2 tablespoons of sugar, and a cup of water

when the raspberries have broken down, add the rest of the water and the lemon juice

simmer for a few minutes



When you strain the seeds out, you can press on the fruit pulp to get as much out of it as you can, but doing so makes the syrup a little cloudy as opposed to clear. I’m okay with slightly cloudy because no one notices these things when you say the words “raspberry syrup”.

strain the solids out

about 2 cups of raspberry liquid

add 1 1/2 cups of sugar and boil

now you have raspberry syrup



**Jump for more butter**

oysters on oysters

Sunday, April 30th, 2017

Recipe: broiled oysters with oyster mushroom ragout

It’s May 1. Again. I actually love this time of year when we start to see the faintest hints of green in the mountains and the pasque flowers are adding splashes of lavender where there were only the browns of a winter-ravaged landscape before. Down on the flats, the flowering trees are in the second act of their show and everyone has a bounce in their step because it FEELS like real spring. But May 1 is also the day I lost my sister, so it’s a bittersweet time. I started out buying flowers in remembrance on this day over a decade ago. They were for her, but over the years I have come to understand that they are for her and for me – a gentle balm for this sorrow deep in my chest.


for kris… and for me



Jeremy was on travel for the first half of last week, so it was just the girls – me and my little Neva. I made sure to take her out for her training and fetch sessions before it started snowing mid-week, and on our walk home Monday evening, she was attacked by another dog on our neighborhood trail. It was one of those situations where both dogs were pulling to greet each other and then the other dog (who was twice her size) suddenly jumped on Neva and bit her twice before I could beat it off and its owner wrestled it to the ground. Ugh. I was so upset with myself and that idiot dog owner (because he knew his dog was aggressive). Luckily, Neva didn’t have any open wounds and only lost a few tufts of her hair. The look she gave me when she cried out broke my heart. I held her and comforted her as I checked her over, but she was over it within a couple of minutes and back to her happy-go-lucky self. I don’t drink, but I could have used one.

my snuggle buddy



It was also the week of Erins. Over a decade of living in the mountains has turned this former social butterfly into a bit of a recluse. I used to put up with a lot of drama and crap from people who sucked the energy out of me, but I’ve stopped engaging with toxic individuals and life is infinitely better without the bullshit. I like my time alone, or with my dog, or with my guy, or in the mountains away from other people. And I like my one-on-one time with good friends I love and trust – like Erin and Erin.

meeting up with denver erin at t|aco for a hosted lunch

hunting and scoring giant, gorgeous oyster mushrooms with mountain erin



To cap off the week, we got snow, and quite a nice bit of it! It seems that the only people who are never surprised and/or upset by mid-spring snowfall are the folks who backcountry ski and ride the stuff. It is not uncommon, it just works against conventional thinking which is based on some unrealistic expectation from other geographical locations. No, we are WAITING for it. It feeds our souls. Saturday brought a good 18 inches to our local backcountry, so Jeremy and I skinned up to get some turns in the very fluffy, very mid winter blower powder. If you had told me it was February, I would not have have questioned it.

so so so so so happy!

jeremy hoofs it up for another lap

jeremy can’t get enough of the pow pow



Saturday was our fun day, and Sunday was Neva’s fun day. The storm cleared out overnight and Sunday morning was blue skies and sunshine. We took Neva out early before the snow slopped up with rising daytime temperatures. Our expectations were low, because it’s Neva, and she had been cooped up in the house for a couple of days. But you know what? She was the best she has EVER been in the backcountry. She wasn’t perfect (far from it), but she didn’t pull nearly as much and she looked up at Jeremy every few steps. She encountered lots of other skiers, snowshoers, dogs, and distractions and she was a pretty good girl. We still work with her daily on basic training and focus, and I think it is finally translating to the backcountry. The best part? She had a great time. Yay Neva!

looking to jeremy

putting her best paw forward



Going back to that great big beautiful perfect oyster mushroom that mountain Erin was holding in the photo… we foraged that and several other equally perfect oyster mushrooms standing in cold-ass water above our knees, carefully dodging poison ivy stalks, random thorns, and barbs on barbed wire fences. It was cold enough that we brushed ice off of the mushrooms before dropping them into our bags. I’ve always considered oyster mushrooms to be second class citizens to the likes of porcini, chanterelles, and morels. However, the more I find them, the more I love them. Sure, they don’t have superstar status, but they are beautiful, and fun to forage, and delicious. The night before I met with Erin to go foraging, I thought – wouldn’t it be great to make something with oyster mushrooms and oysters? Yes, it would be so great.

oyster mushrooms, thyme, oysters, lemon, egg, butter, bacon ends, salt, shallot, garlic, olive oil, black pepper (not pictured: dijon mustard)

prepped



The recipe has three components: raw oysters on the half shell, an oyster mushroom ragout, and an aioli. I had to replace the aioli from the original recipe with a different version because it turned into a watery mess. That might be because I halved the recipe, but the second version worked perfectly. For the ragout, you can use any edible mushroom, but I do suggest a mushroom with good flavor (not white button mushrooms). And you don’t have to buy bacon ends, you can use thick-sliced bacon instead since it all gets diced up. As for the oysters, there are places that will shuck them for you, but I prefer to shuck my own oysters. Both the aioli and the ragout can be made ahead of time.

smash salt and garlic into a rough paste

whisk the egg yolk, lemon juice, and dijon mustard together

whisk in a thin drizzle of olive oil until thick

stir in the garlic mash



**Jump for more butter**

not soon enough

Sunday, April 16th, 2017

Recipe: strawberries and cream malasadas

Okay, the confusion is over. Spring has sprung and is springing all over the place. I am okay with this. In fact, I’ve decided this year that instead of dreading summer and feeling like I’m walking under a broiler all day, I’m going to attempt to acclimate myself to the heat a little earlier. I’ll see if it makes summer more tolerable (probably not). I mean, I grew up in southern Virginia for 18 years and lived in Southern California for another 10. You’d think I’d be used to heat by now. One of my strategies includes baking loads of Neva’s treats while it is still cool – enough to get us through the summer so I don’t have to turn the oven on! Another plan is to ramp up my trail running now, while the temperatures are mild, so that I am not ramping up and adjusting to the hot weather at the same time. Lofty goals, I know. Should I fail, at least summer is a forgiving season.


neva likes all of the treats i’m cranking out

my mint is sprouting after an apocalyptic haircut

jeremy and i enjoying a backcountry ski (sans neva)

pasque flowers in full force on my trail run

the ball bounces higher (and so does neva) when the field is clear of snow



I’ve been following my friend, Jennie, as she documents her Year of Pie on Instagram. The other day, she made a strawberry pie because she couldn’t wait any longer for the berries to come into season. I hear ya, sistah. Strawberries are the ones that bust open the berry floodgates of summer because they arrive in spring, except they never seem to arrive soon enough. I can’t tell you how many weeks I’ve been scrutinizing the strawberries in the grocery store, squint-frowning at the ones that are more white than red. But this week, they are all beginning to take on that blushing hue. I’m probably jumping the gun by a couple of weeks, but the time has come for strawberries and cream malasadas.

water, vanilla extract, freeze-dried strawberries, flour, sugar, eggs, butter, salt, yeast, evaporated milk



The idea I had was to make plain malasadas (those fried Portuguese doughnuts you find in Hawai’i that are the very definition of ono kind grindz) and fill them with strawberries and whipped cream, but then I found some freeze-dried strawberries in my pantry and decided to make the malasada itself strawberry-flavored. Freeze-dried strawberries turn to powder when you crush them. Dried strawberries with the texture of raisins will not turn to powder, they’ll just get squashed – so don’t use those. If you have dried strawberry chips that snap when you break them, those might work if you can pulverize them to a dry powder. I got my freeze-dried strawberries from Trader Joe’s, but you can also find them in health food stores and I may have seen them in Whole Foods. I subbed a half cup of flour with a half cup of the strawberry powder. It’s pretty potent stuff.

crush the freeze-dried strawberries into powder

it should be a pretty fine powder

mix it into the flour



**Jump for more butter**