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archive for frozen

the pursuit of crispiness

Wednesday, January 13th, 2016

Recipe: onion rings

We’ve had a short dry spell of windy, sunny days this week which makes a powder hound whimper and cry. But lack of powder merely means it is high time to hit the Nordic trails. What I love about the network of Nordic trails at our local hill (Eldora) is that they are forested and thus protected from those notorious winds that batter us from October to May. Clouds race across the sky throughout the day, giving us a shot at some nice displays come sunset if the clouds and the sun are in the right place at the right time.


things that make you smile

skate skiing in a hall of trees



Neva had such a fun time at doggy day care on Tuesday that she was sacked out all of Tuesday night and most of Wednesday day. She curled up in her dog bed while I worked – dozing away or lazily watching me. Each time I walked past her, I would cover her with her blankie (Kaweah’s old blanket), add a toy for her to play with, or feed her a treat. Neva was feeling loungy and enjoying it. I enjoyed it, too!

she is still a baby puppy to me



I’m feeling peppier these days and I realized it’s because the sun is setting later. I know this because our living room lamp timer was last set to come on when it got dark – around 4:30 in late December. Now, it clicks on while daylight is still spilling into our house. It also means Chinese new year is on the horizon. This year, it starts February 8, requiring all of the preparation and cleaning to be done by February 7 – lunar new year’s eve. February 7 is also the Superbowl, which means very little to me other than empty ski slopes Sunday afternoon. But the Superbowl is one of those events that even the non-sportsball fans can enjoy because there are gatherings full of sportsball party foods.

One such staple would have to be the onion ring. Make that a beer-battered onion ring. I have been searching lo these many years for a good onion ring recipe and I finally found one – from the Food Lab at Serious Eats.


onions, cornstarch, beer, paprika, baking powder, baking soda, salt, flour, vodka



A key to J. Kenji López-Alt’s foolproof onion rings is to remove the thin inner membrane of each onion ring. This helps to keep the onion tender on the inside and ensures that the onion breaks with each bite instead of snaking out of the fried batter when you first bite into it. The easiest way to get rid of the membrane is to freeze the onion slices, thaw them in lukewarm water, and pull the membrane away.

separate the rings

freeze for an hour or up to a month

thaw in lukewarm water

the membrane should peel right off



**Jump for more butter**

september september

Thursday, September 3rd, 2015

Recipe: huckleberry semifreddo

September’s arrival means it is time for me to resume posting twice a week now that my parents have flown home to Virginia, our sweet little Neva appears to be happy with her daily routine, I have heaps of recipes to share, and it looks as if the huckleberries are nearing the end of their season. My huckleberry partner in crime, Erin, is on a 12-day subsistence canoe trip in Alaska. She expressed great concern over missing the height of huck season here, so I assured her if the berries looked to be ending before her return, I’d pick some for her.


when this happens, we know she is done chasing tennis balls

sushi lunch with mom and dad the day before they flew home

finally the rains came – some nice relief



Last year was the first year Erin and I really foraged huckleberries, and it happened to be a long and fruitful season starting in early August and lasting deep into September. It was almost 2 straight months of precious, beautiful huckleberries. They were growing everywhere, so we were able to canvas miles and miles of trails in our mountain range to determine where there were a few hucks, where there were decent hucks, and of course – the motherlode. If you think foragers are jerks about not sharing their mushroom spots, don’t even *think* of asking where my huckleberry patches are.

snurple as snurple can be



Before you can pick a huckleberry, several events have to take place. First, there have to be huckleberry plants. Luckily, huckleberry plants carpet the mountains where I live. Next, they have to produce flowers – tiny bell-shaped, light pink lanterns that hang from underneath the leaves. Then the flowers have to be pollinated. Once pollinated, the flowers eventually shrivel up and a green berry will grow in its place. Erin and I call these green peas. And if all goes well – the right amount of sunlight, rain, and proper temperatures – those green peas turn red, then purple, then SNURPLE. But lots of things can derail the process. We monitored the huckleberries along several trails this summer, reporting to one another on flowers and green peas. It was looking promising until we began to notice some ghosts (dried up white berries that are essentially dead green peas), and then more ghosts, and then a lot of ghosts.

But the motherlode had purple hucks dangling like cute little earrings that you could only see if you really looked, albeit there were about a quarter as many as there were the previous year. And then we discovered motherlode 2 (ML2), which has supplied the bulk of my huck harvest this season. I went back to check on the original motherlode (ML1) this morning and discovered the berries were done – or had gone ghost. My heart broke a little as I walked the perimeter patches and then headed back down the trail. Hopefully next summer will be a better berry season and I’ll have trained Neva to be a good dog while we forage. Right now, she eats the huckleberries. It’s very cute for the first minute. Maybe Banjo can teach her to be a good forage dog and curl up under a tree for a nap.

I believe this is the beginning of the end of huck season. There is a tray full of clean hucks in the freezer that I shall bag up to give to Erin when she comes home. That’s not something I would hand over to just anyone. The huckleberry sisterhood is a strong bond. I’m also going to point her to this recipe for huckleberry semifreddo, which is huckle-licious and gluten-free. Substitute any berry for the hucks (blueberries, raspberries, blackberries, strawberries), but the huck is a truly special berry.


huckleberries, egg whites, egg yolks, mascarpone cheese, salt, cream of tartar, lemon juice, sugar, cream, milk

place the berries, sugar, and lemon juice in a food processor

purée until smooth



**Jump for more butter**

keeping it cool

Wednesday, July 29th, 2015

Recipe: mom’s colorado mountain cooler

Every morning at 5:30, I am jolted out of my slumber by the squeak of the moppy bear or the drawn out honk of the blue dragon. Neva usually wakes up around 5:15 or so and quietly – sweetly – chews on her toys in her crate. When she tires of the toys, she’ll start to chew the crate, or she’ll give a little whimper. If we try to ignore the whimper (believe me, we try), she gives a sharp little bark. Time to take the puppy out to potty. I record her potty times each day on my phone. Each day I begin tapping in the date with clumsy fingers and uncorrected vision.

How can it almost be August already? Deja vu. At the end of June I said the same thing about July. And so on and so forth. It’s been this way since the holidays last year, but summer is when we jumped ahead at warp speed grasping at the days speeding past us. There’s just too much going on all at once. The long daylight hours lull you into a false sense of having plenty of time to get it all done, and then night falls and you realize how screwed you are going to be in the sleep department… again.

Despite being someone who cannot wait for winter to return, I must admit that this summer is flying past faster than I would like. It’s the puppy vortex, but it’s also wildflowers and mountains and loved ones and hikes and summer storms and night skies and hummingbirds and huckleberries and rocky streams and – all of it.


nature’s confetti

dramatic light at sunset

neva in the high country

on our way to find some mushrooms

completely wiped out and resting in the shade by the trail

having a fun play session on the snow with banjo



We appear to have transitioned from cool and rainy weather to the scorching hot and dry weather that runs my patience down to zero in 2 seconds flat. It’s a good time to pull out some frosty beverages. On our most recent visit with Jeremy’s parents, my mother-in-law served a refreshing drink that I thought was worth sharing here, for all of the melting people. It’s fruity, frosty, and you have the option of making it boozy, too. I called it Mom’s Colorado Mountain Cooler, but the more descriptive title is a sparkling lemon sorbet melon ball cooler.

sparkling water, cantaloupe, honeydew, rose water, lemon sorbet, mint



You can purchase lemon sorbet or you can make your own. If you make your own, you should start the sorbet well ahead of time (like a day ahead or the morning of). The rosewater is optional. If you aren’t a fan, leave it out. If you like it, add it to your homemade sorbet or add a drop directly into the drink. I prefer none or just a tiny hint of rose. It should be subtle, not overpowering. Ball or cube the melons and freeze them solid for at least an hour before serving.

ball the melons

a little rosewater (this is way too much – a drop is sufficient)

muddle some fresh mint



**Jump for more butter**