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great balls of kalbi

Sunday, November 20th, 2016

Recipe: kalbi meatballs

Winter is trying to make its way into Colorado, but it has been a slow process. Little storms sandwiched between warm and sunny spells aren’t conducive to good skiing, or any skiing for that matter. At least the storms are finally coming, and hopefully they are gathering strength. The past couple of weeks have been an emotional slog for me, so it was nice to pack up our little family and head to Crested Butte for Thanksgiving week. I don’t want to be social. I just want to be with my pack (Jeremy and Neva), work, and get some damn snow to ski.


sometimes neva insists that you play with her

last week, we got the first snow in over a month

jeremy and i hopped out for a quick ski tour

neva relaxes in crested butte



Of course, our version of Thanksgiving is very un-Thanksgivingish. We’re not having turkey (we’re having ribs) and we aren’t spending it with extended family. It’s the introvert’s Thanksgiving. This suits Jeremy just fine because he is an introvert through and through, but even extroverts (me) can only take but so much before they need to lie low and recuperate. However, we ARE thankful for so much: good people, health, kindness, compassion, love, opportunity, wild spaces, one another, and that crazy furry baby dog. I hope you all enjoy and/or survive your Thanksgiving festivities with as much love and thanks as your hearts can give and then some more. That’s what it is really all about.

Today’s recipe is most definitely un-Thanksgivingish. Maybe it’s in part because I am not a fan of turkey, but mostly it’s because you should file this away for the holiday season and beyond. I am a huge fan of Korean barbecue – particularly galbi. But Korean barbecue short ribs require marinating time and can be messy to eat. Put this in the form of a meatball and you have shaved off quite a bit of time and everything is packaged into a delicious little morsel. Kalbi (I see it spelled both galbi and kalbi) meatballs, people.


ground beef, honey, ginger, asian pear, garlic, onion, bread crumbs, bread, eggs, black pepper, soy sauce, sesame oil, chardonnay, rice vinegar

grate the ginger

prep the ingredients



**Jump for more butter**

hard and easy sells

Monday, November 7th, 2016

Recipe: apple roses and spiced brown butter tart

Daylight Saving may have come to an end, but Neva isn’t buying it. She tucked her furry nose under my chin Sunday morning at 5:30, probably wondering why I was 30 minutes late taking her outside and feeding her dinner (breakfast). By 5:30 in the evening, she was sitting politely in the great room, staring at the empty space next to her water dish where her dinner is typically served 30 minutes later. I’m not sure if Neva cues off the light of day or her little doggy tummy, but Mountain Standard Time apparently has no bearing on her feeding schedule. It sure FEELS like fall with the shortening days, but we aren’t getting the snow necessary for things like skiing, ski season, ski resorts, and did I mention SKIING?! But alas, if I can’t ski, I can most certainly bake. I made the most of our lack of snow when I received two packages in the mail a few weeks ago: a review copy of Irvin Lin’s first book, Marbled, Swirled, and Layered, and two dozen beautiful Pink Lady and PiƱata apples from Stemilt Growers.


irvin’s beautiful baking book

pink ladies ready for some dessert-making



Marbled, Swirled, and Layered is packed with gorgeous and exciting recipes. Irvin is a truly skilled baker with a great eye for aesthetics as well as a creative flare for fun and refreshing flavor combinations. He walks you through each baked creation with clear instructions, but all of them involve multiple components made from scratch – an ideal book for people who love to bake and those wanting to take their baking to the next level. It was tough deciding which recipe to make from Irvin’s book. I dog-eared a couple dozen, but I was ultimately drawn to the apple brown butter tart. Believe it or not, I had been recipe testing some apple brown butter tarts when the book and the apples arrived, but Irvin’s version was adorned with lovely apple roses and the brown butter filling was spiced with all manner of warm autumn flavors. Let’s start with the crust.

flour, whole wheat flour, butter, rum, egg yolks, salt, sugar

whisk the dry ingredients together

add the cold butter and toss to coat

squeeze the butter cubes into butter flakes



The crust recipe is pretty straightforward and not terribly messy as long as your work area is cool and your hands are cool or cold. Once things warm up, it’s harder to handle the butter and the dough will become sticky. I found the dough easy to work with and rolled it out between two sheets of plastic wrap. I do this because it’s easy to transfer the dough to the tart pan and because my hands usually warm up after I use the rolling pin, so it keeps the butter in the dough from melting and sticking to me.

whisk egg yolks and rum

drizzle over the flour and butter mixture

fold the dough together

form into a disk and chill



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achievement unlocked

Sunday, October 23rd, 2016

Recipe: quince jam

This seems to be the year of maintenance and catch up. Those things you do every four, seven, or ten years on a house all managed to drift into 2016. Or it feels that way because with two homes, you get a double whammy. But it feels good to tick those things off the list so they aren’t nagging at me throughout the winter. I’ve also been systematically tackling the clutter inside the house. It’s amazing what you can do when your puppy is now an “adult”. With this extended warm spell pushing deeper into fall, we’ve been granted the time to tackle these end of summer tasks that sometimes get kicked to the following year. My parents left for California this weekend and our lives are resuming a routine of work, exercise, and perhaps a hint of a social life.


dinner at jax (boulder) with the folks before they flew to so cal

morning hike with neva who refuses to look at the phone

handed in my mail-in ballot so i could get my sticker



Earlier this month, a care package arrived for me from Seattle. I don’t get care packages that often, but when I do, they are always awesome because my friends and relatives who send care packages are the best kind of care package senders. This box of love came from my friend, Tea, who unlocked the ultimate care package achievement. It contained fresh quince she had picked from a tree (interesting or exotic or fresh food item), a hand-written letter (long lost tradition), a jar of homemade jam (handmade gift), and her latest book (her art). For me, it doesn’t get much better than this.

achievement unlocked: care package mastery

what to do with the quince



Quince are fascinating. They look like a peach-fuzzed cross between an apple and a pear, but the flesh is hard and tastes terrible raw. Once cooked, quince transforms into a divine sweet treat. I’ve gotten my hands on quince a couple of times in the past and made membrillo, but I wanted something simpler. Quince jam is a gooey version of membrillo, but it tastes just as lovely with less work.

sugar, water, quince, lemons



**Jump for more butter**