gnocchi with morels and sage shrimp tatsuta-age sweet and sour beef short ribs almond cake with blood oranges (gluten-free)


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out of sync

Wednesday, November 28th, 2018

Recipe: strawberry vanilla shortbread cookies

I know most of you already have your sights set on the December holidays, so please forgive me for rehashing last week’s Thanksgiving festivities. It was my intention to share this with you then, but a family emergency came up. It’s a good thing I didn’t plan a fancy meal. Well, that’s not entirely true. I planned a special plate for Neva, as always, and for Yuki, because it was her first Thanksgiving! And then it snowed and we enjoyed skiing and playing in the powder.


a plate for each pup

yuki had no idea what was going on

enjoying a proper start to the ski season

yuki chasing neva in the snow

a dazzling sunset



I posted the video of the pups eating their plates on Instagram and there is also a blooper cut. And thankfully the emergency turned out all right. Huge yay!

If you were hanging out in our house of late, you’d think it was spring because we have been engaging in what can only be classified as a giant Spring Cleaning in Autumn. It’s the stuff of nightmares for Jeremy because I say something as innocent as “let’s replace the sofas”. First we assess if we really do need to replace them. Yes, they’re 38 years old and ergonomically terrible for our backs when we sit on them. Then we calculate finances, find a good sale, determine the best model for our needs. Then the avalanche begins. Where are we putting the old sofas? And before you know it, we are moving half the furniture around in the house which makes me reorganize all of our books, gear, and storage and then I’m declaring that we need to donate or recycle a lot of old stuff that we haven’t needed nor unearthed in the last decade. Jeremy will be moving a bookcase and pause as I stare at the pantry. “None of that needs to be moved to make space for the couches,” he’ll mention in passing as Yuki happily shadows his every move.

But spring cleaning isn’t the only out of season activity I’ve been pursuing. Each fall I start getting nervous about the cookies I distribute in December and I feel compelled to add a new recipe to the rotating assortment. I tested a new one this fall. It’s definitely more of a spring or summer cookie, but I think people will like it no matter the season and I want to share the loveliness with everyone now.

What makes it a spring/summer cookie is the inclusion of strawberries. I had a lot of trouble finding chewy dried strawberries that weren’t loaded with sugar and opted to dehydrate my own. That meant I was the lady in all of the grocery stores examining every box of strawberries for the ripest ones I could find in October. There weren’t many, but there were some decent berries. If you are already worried about drying your own strawberries, never fear. I tested these with freeze-dried strawberries (which are pretty much everywhere) and they work. Some of my taste testers even preferred the freeze-dried to the dried strawberries. But I prefer the slight chew of the homemade dried strawberries. So I’ll show you how I dried my strawberries in my food dehydrator and then I’ll get to the cookies.


water, lemons, strawberries



I started with 4 pounds of ripe-ish strawberries which yielded about 3 cups of dried strawberries. The water and lemon juice mixture helps to prevent browning. If you are drying strawberries for snacks, you can cut the berries into 1/4-inch thick slices, but I wanted them chunky for the cookies, so I halved them. This increases the drying time and results in a little chewiness. How dry you want the slices is up to you. If you do leave them slightly soft, then use or consume them right away or store them longer term in the freezer.

hull the berries

combine the lemon and water

halve the strawberries

soak in the lemon-water for 5 minutes



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crank it up

Monday, October 1st, 2018

Recipe: cranberry walnut pepita sourdough boule

Autumn feels good. We are starting to see frost patterns on our deck and I don’t have to take my jacket off when we go hiking because it remains nice and cool. Denver Erin and I spotted a majestic bull elk and a handful of elk cows and young bulls on our way to a trailhead one morning. Hiking through dark pine forests dotted with brilliant sunlit golden aspens on a chilly morning and hearing the not-so-distant piercing call of bull elk bugling from every direction is pretty freaking awesome. There are fewer people on the trails now and the woods carry that slightly fermented odor of decomposing leaves. Most leaf peepers stay in their cars or wander no more than 100 feet past the trailhead and I’m fine with that. Yuki is putting in her hiking miles and earning her Colorado mountain dog status.


on our way to some alpine lakes

pausing for a view over the valley

yuki and neva love their hikes

some nice orange aspens to match neva’s harness



It’s finally bread season around here. I haven’t lived with air conditioning since I left for college almost 30 years ago. As someone who is particularly mindful of the heat (I hate it), I’m quite dialed in to the moods of the weather. The oven and my sourdough starter have been more or less neglected since June until this week. As I type, I have a batch of sourdough autolysing in the kitchen to make sourdough baguettes and a b√Ętard! I’ve also been looking forward to making this cranberry walnut pepita sourdough bread again. It all begins with some sourdough starter. For those who are new to the sourdough game, ripe sourdough starter means your starter has been fed and allowed time (for me, it’s 8 hours on the counter) to produce some lovely gas bubbles. Use this starter to make the levain. My typical schedule is to mix the levain the night before and let it sit overnight, then start on the dough the next morning. The levain should be bubbly.

the levain: water, bread flour, whole wheat flour, ripe sourdough starter

mix it all together so there is no dry flour

the levain the next morning



In the original recipe, Maurizio used a little rye flour in the dough. I did, too. I think in the future, I’ll probably stick to a combination of just bread flour and whole wheat flour, but it’s in the recipe below with the option of substituting whole wheat for the rye (it’s a small amount). I also halved the recipe to make one 1-pound loaf instead of two loaves and added pepitas (pumpkin seeds).

levain, water, pepitas, dried cranberries, walnuts, whole wheat flour, bread flour, rye flour, salt



Stir the levain into most of the water (some has to be reserved for dissolving the salt later). If the levain is nice and bubbly, it should float (because bubbles). Once the levain has mostly dissolved, mix in the flours. You can use a sturdy mixing spatula, spoon, or the handy dandy dough whisk, but be sure that you don’t have any dry pockets of flour. Cover your dough vessel with plastic wrap or a damp cloth. I use plastic wrap because our humidity is quite low. Let that autolyse (absorb the liquid) for 40 minutes.

dissolve the levain in the water

stir in the flours

mix well then autolyse



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i spoke too soon

Sunday, September 9th, 2018

Recipe: baked huckleberry doughnuts

Remember when I was rejoicing over the cooler weather last week? I went shopping for all manner of ingredients to make soups and stews only to learn that this week is going to be hot as hell (again). Well, I made my soups and stews anyway, because I’m stubborn like that. I put some in the freezer as a favor to Future Me, but it’s nice to eat with a spoon again! Even with highs hitting the lower 80s (don’t laugh – we’re at 8500 feet above sea level!), the days are shorter which means the house has more time to radiate its heat away at night. This is good. I’m ready for the autumnal equinox!


the leaf litter gets prettier by the day



Amazingly, the wildfire smoke has kept away for over a week. This means more time outside for the pups to hike and for us to verify that we need not expend any more energy mushroom hunting. And we saw my folks off this weekend as they left for Virginia. I feel as if the winding down of summer’s hectic demands means I can focus a little more. I’m reining in our eating habits, putting regular exercise back on the schedule, and setting training goals for Yuki so we can all be ready come ski season.

pausing off trail

neva waits patiently as jeremy investigates a potential mushroom

dinner out with mom and dad before they flew home



While taking inventory of the chest freezer, I was delighted to see I had collected a good many huckleberries this summer. It’s enough to get me through next summer just in case it turns out to be a bad year. I often seek out recipes that don’t require a lot of huckleberries, but still deliver the essence of the huckleberry. Huckleberry cheesecake ice cream is a great example of such a recipe. Another is baked huckleberry doughnuts. I think we can all agree that baked doughnuts are not the same as fried doughnuts. Baked doughnuts are more like cake in doughnut form with glazes or sprinkles or dustings. It’s all good in my book.

huckleberries, eggs, vanilla extract, flour, sugar, vegetable oils, baking soda, salt, buttermilk

mix the dry ingredients

mix the wet ingredients

stir the wet ingredients into the dry ingredients



If you are lucky enough to make these doughnuts with fresh huckleberries, you can fold the berries into the batter straight away. If you are using frozen huckleberries, I would recommend tossing the frozen berries with some flour so that they all get coated, then folding those into the batter. The flour helps to prevent the juice from bleeding too much as you fold in the fruit. If you don’t care about potentially turning the batter purple, then go for it. Same applies for blueberries if you choose to substitute them for the huckleberries.

fold in the berries

fill the greased and floured doughnut pans

baked and possibly overfilled, but i rarely miss the hole in a doughnut

cool on a rack



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