bourbon peach cobbler grilled marinated chicken salad tuna poke bowl sour cherry pie


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archive for fish

special days

Tuesday, July 31st, 2018

Recipe: tuna poke bowl

Tomorrow, August 1, is my sister’s birthday. I normally post flowers in remembrance of her, but this year I took a photo of something far more meaningful. My niece came out to spend a week in Colorado with my parents, and Jeremy and I took her standup paddleboarding in the mountains and met up for a few meals. It’s been almost 11 years since I’ve seen her and she’s grown into quite the remarkable young lady – smart, hard-working, motivated, athletic, sweet, polite, confident.


also a fan of cheesecake

posing for a photo with her grandma and grandpa



Mid-July is about the time I really start paying attention to what is growing in the high country. You never know when a season will start earlier than normal, but more than catching an early season, I like to make the observations for my own data purposes. Turns out the huckleberries are having a very good season and they seem to be a month sooner than usual. My pre-sunrise mornings are consumed with checking my huckleberry patches or picking huckleberries or both.

a nice display of showy fleabane

mycelium growing on a dead tree in a delicate dendritic pattern



When we took my niece paddleboarding, we brought Yuki to give her another day on the board. As I paddled her out on the lake, we passed a boulder that was jutting out of the water. Yuki began to growl at it, then she started to bark. It must have made her nervous because she backed up and fell off the board! And like everything else, she took it in stride and remained her calm self as she swam up to me and I pulled her back onto the board.

Yuki is six months old today according to her estimated birth date of January 31, 2018 (she was found at 2 weeks old). Yuki continues to bounce about the house like a rompy pup, sometimes stopping mid-bounce to scratch an itch on her chin and tumbling over backwards clumsily. It’s ridiculous how cute she is. This little pup has gained four pounds in the four weeks we’ve had her and we think her legs are longer. She is certainly taller, but she remains shorter than Neva. We have no idea how big she will get (we suspect Neva-size or smaller), but it doesn’t really matter. We are just so happy she is ours.


seaworthy

togetherness

sisters



The last time we were in Crested Butte, we enjoyed a seared tuna rice bowl at Montanya’s tasting room, one of our favorite restaurants in town. It was loaded with vegetables and seared ahi tuna on a bed of forbidden rice. I was hooked. When we got back to Nederland, I put it on our weekly menu, but as I shopped for the ingredients I changed it up a little. I didn’t want to sear anything (it was hot) and I thought tuna poke would taste even better. Instead, I made a tuna poke bowl – and it was awesome.

These sorts of dishes have great flexibility so that you can cater them to your own preferences. First off, you don’t have to use forbidden rice. I just happen to like the taste and I think it’s a gorgeous purple-black color. Use steamed short grain brown rice or sushi rice if forbidden rice is hard to find. Omit the fish and pile on your favorite vegetables for a vegetarian version, or you can substitute chicken teriyaki for the fish. Lots of options!


cucumber, forbidden rice, avocado, masago (flying fish roe), radish, pickled ginger

forbidden rice steamed in the rice cooker



In addition to the goodies listed above are some pickled red onions. I find pickled foods add a nice tangy bite to rice bowls. These onions get better the longer they sit in the pickling liquid, so don’t slice them too thin. I kept mine about 1/4-inch thick. If you’re in a hurry, give the onions at least an hour in the vinegar and start them around the time you start cooking the rice.

sugar, salt, rice vinegar, red onion

combine the vinegar, sugar, and salt

slice the onions

pour the hot vinegar over the onions

pickled and pink



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racing the sun

Sunday, July 24th, 2016

Recipe: hamachi yellowtail crudo

We’ve lived in the mountains of Colorado for eleven years now. When we first arrived, a week of truly hot weather was about all one could expect of the summer months. Over the years, those temperatures are trending hotter and sticking around longer in summer. I should note that we are particularly observant of hot weather because WE HATE IT. So it was with great joy that we welcomed the return of the monsoon last week. That stupid high pressure cell that was sitting on top of us (and fanning the flames of that wildfire) shifted east so that moisture from the Gulf of Mexico (south of us) could deliver the goods in the form of rain and thunderstorms.


composite lightning strikes

lightning at sunset

rainbows, the marriage of sun and rain



Oddly, after a few good soaking rains, the clouds have been building up and then fizzling out. We can see rain over neighboring canyons and ridges, but there seems to be a giant sucker hole (blue hole in a sky of clouds) over our neighborhood at any given time. We don’t have air conditioning at our house, so we work hard to cool it at night and keep it as cool as possible during the sun’s march across the sky. Just today, Jeremy and I discussed the logistics of getting an evaporative cooler installed before next summer. It is most efficient in arid climates and it’s much cheaper to run than air conditioning.

For now, we are sucking it up and continuing with our summer schedule of trail runs, hikes, and paddles. The higher you climb, the cooler it is – at least if the atmosphere is adiabatic, which it kind of is (Jeremy says to disregard water vapor). The high country is beautiful right now. Lush, green carpets splattered with colorful wildflowers and lingering snowfields paint these rocky mountains above the dark mantles of conifer forests. We are running farther and climbing higher, racing against the season and racing ourselves. Actually, that’s only half true. Jeremy is racing against himself. I’m not racing anyone. I’m noodling along and stopping to look for mushrooms or checking on the progress of the huckleberries, snapping selfies and photos along the way, shouting hello to Mr. Rabbit so I don’t go startling Ms. Moose. This is why we run separately. But it’s nice when our two routes overlap and we can say hi.


after a steep climb, i wait for jeremy to arrive from the other side of the ridge

off days are meant for hikes with neva

jeremy refuels on the trail during his 17-miler

hiking with erin and banjo

paintbrush come in so many beautiful colors

lunch with a view at king lake



We still have two months of summer remaining, and yet it’s already impossible to do all the things we had hoped to accomplish before the next season moves in. I suppose you could say that just leaves more for next summer. Something I did manage to check off my list was making hamachi (yellowtail) crudo with finger lime pearls. I’ve been waiting until I could order some from Shanley Farms when the season started at the end of June and I finally got some!

radishes, orange oil, togarashi, vegetable oil, orange, flake sea salt, finger limes, hamachi (not pictured: ponzu sauce)



I first heard of finger limes when a friend in Australia asked if I had seen them here in the States. I hadn’t. These were originally discovered growing wild in Australia and have since slowly made their way to the U.S. To open the finger lime, I scored the rind around the middle and broke it open. Rolling the end of one half between my finger tips, the little pearls tumble out of their tight-packed quarters. It’s incredible, really. Each little pearl bursts with the tart juice of a lime when bitten. I figured these would be great with hamachi crudo because I wanted the acidity of the lime without the raw fish cooking on contact as it would with lime juice. Obviously, finger limes aren’t everywhere available (yet), so if you don’t have any, then just use a regular squeeze of lime juice just before serving.

score the rind around the middle and break the finger lime open

roll one end between your fingertips and watch the caviar fall out

completely empty!

pink pearls (sometimes they are other colors like green or yellow)



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not cooking

Monday, June 27th, 2016

Recipe: sashimi salad

It is nonstop head-spinning fun over here at Butter Headquarters. I got my phone fixed after it took a prolonged underwater tour of the lake, but I haven’t had much time to get back to the social media channels because real life is in high gear! It was nice to retrieve my photos though – the ones that were the whole reason the phone and I went swimming together.


see the carp?



Before we came home to Nederland, we took Neva out on the lake once more to practice climbing out of the water onto the stand up paddle board (SUP). It’s quite easy with her new life preserver because it has a nice low-profile handle on the top. Actually, it’s ridiculously easy as long as her tennis ball is on board. Neva is a lithe and lean 43 pounds now. Float her in the water with a life vest and I can practically lift her onto the board with two fingers. We had her diving off and climbing back on several times so she could get used to it. While Jeremy was inflating the board (we have inflatable SUPs) Neva’s friend, Bella, came bounding down the hill to play with her. Bella lives in Crested Butte and she is an adorable, chunky 2 year old black lab who happens to belong to a friend of mine. Neither Bella nor Neva care to be dominant or the boss of anyone, they just want to run and swim and play and be best pals. One day I’ll get a picture of the two together, but Bella and Neva are rather impatient for me to throw the ball.

up out of the water

and she gets her orange (must be orange!) tennis ball



We returned to the Front Range at the height of a heat wave the day before my parents arrived in Boulder for the summer. I got their condo ready with dinner, groceries, flowers, and my mom’s plants (the ones that suffer my care for 10 months of the year). Even though I just saw them in April, I took note of their health as I picked them up at the bus station. My parents are in remarkably good health for their ages, and yet I can’t help but observe that they are slowing down. It’s gradual. Very gradual. They are still machines when it comes to social engagements – they love a good party – so I threw a party over the weekend for my folks and a bunch of my friends.

dim sum with mom and dad



Party prep is a logistically involved endeavor for us in the high country because we have neither easy access to good groceries nor air conditioning to battle the heat of summer. I try to keep all oven use limited to nighttime. While waiting for meringues to bake, I set a large measuring cup of chocolate ice cream custard base out on the deck (well, on the grill shelf) to cool at 1 am. It was covered in plastic to avoid floaty or flying things from jumping in. Since our deck is on the second floor with no ground access, we’ve always set hot liquids out on the deck. In three short hours, Neva would be waking Jeremy up to go out to potty (what is it with this dog?), so I asked Jeremy to transfer the chocolate custard from the deck to the refrigerator when he took her out.

I mumbled into my pillow at 4 am asking if he remembered the chocolate custard. “Well, something happened.” I imagined he had dropped it. I imagined Neva licking it up. I asked, “WHAT HAPPENED?” Something about a hole and how much was there to start? I said four cups. Now there were two. “WHAT?” There were some footprints. “FOOTPRINTS?” I’m blinking into the darkness calculating how much cream, milk, and eggs I had on hand to start a new batch. I didn’t have enough eggs. “Not footprints, PAW prints,” he said. Bear? Squirrel? Someone who can climb a tree or a wood post. “Chocolatey paw prints. Too small to be a bear, maybe a squirrel or a raccoon.” In the breaking light of dawn, I looked at the chocolatey paw prints and Jeremy came out onto the deck with our book of animal paw prints. Raccoon. Apparently, our furry friend climbed onto our deck, found this cup of heaven sitting on the grill shelf, poked a hole in the middle of the plastic wrap and then shoved its schnoz into said hole and had the dessert of a lifetime. TWO CUPS! I envisioned a raccoon with a terrible tummy ache or worse somewhere in the forested foothills. Chocolate can be toxic for a lot of animals, not just dogs. It made me sad for the raccoon and anxious for my ice cream making schedule.


i guess the raccoon started the party early

i also made strawberry daifuku mochi

the most beautiful bouquet of flowers from kitt’s garden

and glowsticks – don’t be jealous



Great fun was had by all and we’ve been noshing leftover party food for the last few days. It’s nice to not cook when the sun turns your house into an easy bake oven. In summer, sushi and sashimi get more frequent rotation on our menu. But sometimes, even the thought of cooking rice can be too much to bear. It’s simple enough to swap out the rice for lettuce and have yourself a sashimi salad. There is absolutely no active heat transfer involved! Of course, passive heat transfer is always occurring – you can’t beat entropy, kids. The nice thing about salads is that the guidelines are quite loose. Choose the vegetables you like most. Omit the lettuce if you want. Pile on more carrot and cucumbers! It’s all up to you.

vegetables: mixed baby greens, shiso leaves, carrot, cucumber, red cabbage, daikon sprouts

for the dressings: neutral flavor vegetable oil, soy sauce, mirin, salt, sugar, lemon juice, sesame seeds



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