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pup prep

Wednesday, May 20th, 2015

Recipe: gin oysters

“We need to get a puppy collar and a puppy leash,” I informed Jeremy.
“What happened to Kaweah’s old puppy collar?” he asked sifting through the pile of dog towels.
“She ate it.”
“What happened to her old leash?”
“Um, she ate that, too.”

Even though Kaweah was not a large dog as labs go, all of her beds and toys and blankets look huge compared to the little puppy we visited two weeks ago. We don’t want to buy too many puppy-sized things because they won’t be needed after a month or two. So we’ve been re-engineering the crates and beds to create nice and cozy smaller spaces for puppy. I sifted through our basket of Kaweah’s toys this week and pulled out three plush fish – a pink one, a blue one, and a green one. They were otherwise identical in every way including the hole at the top of each of their heads where Kaweah had systematically pulled out the squeakers and chewed them to bits.

“Do you think puppy will be a destructo-dog like Kaweah?” I wondered aloud while sorting the salvageable toys from the heavily loved ones. To be fair, Kaweah only destroyed her toys and left everything else in the house alone. She was a good bad dog. I’m in the process of sewing up the old plushies for puppy’s crate so she can hopefully feel comforted by the smell of Kaweah and the contact with other soft bodies to mimic her littermates. But we still picked up some new puppy-appropriate toys.


for play, for teething, for mental stimulation



It looks as if this cold weather pattern will hold for another week or two. I’m ecstatic! Not just for the skiing, but because we’ll be able to introduce the pup to skis. One might think it’s no big deal, but most of the dogs I know have interesting reactions to skis. Back in the day, Kaweah didn’t realize that they were attached to our feet, and thought it was a really fun game to pounce on the tips as they protruded through the snow. Other dogs think ski poles are totally awesome “sticks” to grab hold of. When the snow is deep, Banjo likes to walk on the back ends of Erin’s skis for extra floatation and to stay close. Thankfully, most dogs figure it out eventually. Of course, puppy won’t be able to travel far at the start, so we got out into the backcountry to get our pre-puppy ski fix.

cloudy, foggy, sunny, snowy – we got it all in one afternoon

jeremy does a quick rip of the skins

getting a few laps in before heading out



But not everything around here is all puppy all the time. Not yet, anyway! Jeremy finally kicked his Man Cold this week. I decided we should celebrate with some appetizers and dinner while watching the season finale of Agents of S.H.I.E.L.D. I made the appetizers for Jeremy more than for myself, because they were made of a few of his favorite things.

barcat oysters, wasabi tobiko (flying fish roe), a local gin, and lime



**Jump for more butter**

chocolate-dipped love

Sunday, May 3rd, 2015

Recipe: strawberry pâte de fruits

For the past several days, I’ve watched white clouds build over the mountains, turn dark, and then blot out the sun by mid afternoon. The black-bellied clouds swoop down with winds, lightning, and rain – only to march away before dinner. This pattern is more typical of summer than spring, but I like the rain. It keeps things cool and wet which is better than dry and burning (wildfires). And every time it rains, I cross my fingers that up high in the mountains, it’s falling as snow. Wishful thinking.


ski day #101 – because i can

dramatic weather

my favorite cherry tree in the canyon in full bloom



Before my trip to Virginia, I debated what sorts of goodies to bring to my parents – more specifically, my mom. It had to be something that traveled well and didn’t take up a lot of space. I thought chocolate-dipped strawberries would be great except they are über perishable. Why not chocolate-dipped strawberry pâte de fruits? The first step is to make the pâte de fruits.

sugar, lemon, butter, strawberries, liquid pectin

hull the berries

chopped berries, juiced lemon, and everything else

pop the berries in a blender and purée



**Jump for more butter**

the goddess giveth

Wednesday, April 29th, 2015

Recipe: green goddess dressing

This was supposed to be a roundup of the places I dined at while in Virginia, but I needed to go with something simple. My body needed it, too. Heavy restaurant eating and not enough outdoor exercise make me feel blah and yuck and argg. I did finally get back to Colorado with nary a hitch if you ignore that it was 24 hours later. And while I do miss my parents, I’m also ecstatic to be back to my life of thin air, simple mountain living, Jeremy, and American West sensibilities.


enjoying tulips on pearl street in boulder while waiting for my bus back to nederland



So today you get salad, or rather, salad dressing. I always say a homemade salad dressing is ten times better than any store-bought dressing, because it’s true! And it is only slightly more work. My favorite default dressing is a squeeze of lemon juice, some good olive oil, salt, and pepper. Good stuff and super simple. Of course, we like to change things up around here with different kinds of dressings or salad ingredients (see the links below the recipe for some of my favorites). I thought it would be good to revisit an oldie, but goodie – something that graced every salad bar of my youth in the 70s and 80s – green goddess dressing.

tarragon, parsley, chives, plain greek yogurt, mayonnaise, black pepper, salt, lemon, white wine vinegar, anchovy paste

three green herbs

place the herbs and liquids in the blender

add the anchovy paste



**Jump for more butter**