italian marinated porcini mushrooms huckleberry crème brûlée homemade beef jerky for dogs chicken satay with peanut sauce


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feels so colorado

Monday, June 25th, 2018

Recipe: chicken satay with peanut sauce

It’s now officially summer! To be honest, it has been feeling like summer around here since May with all the heat and pollen and wildfires. But this past week was spent in true summer fashion: hiking, paddling, trail running, and lots of time spent in the high country. We like to get those early morning starts to take advantage of the cool air, the solitude, and the chance to spot wildlife like moose, grouse, deer, marmots, and other mountain residents of the non-human persuasion. Oh, and the wildflowers are starting to look pretty amazing.


happy neva on a hike

mountain stream cascade flanked by wildflowers

jeremy and neva at the end of a 12-mile hike

blue columbines on my trail run

…and more columbines on my trail run!



After last week’s recipe for grilling sourdough pizzas, I’m still all about the grill. When people mention grilling season, I’m always baffled because we grill all year long – even when we have to shovel a path in 3 feet of snow to get to the grill. But I suppose summer is true grilling season when you don’t want to cook inside the house and you can stand in shorts, flip flops, and hold a cold beverage while tending dinner over a tamed fire – that thing which distinguishes us from all the other animals. No matter how or when you grill, I think this chicken satay with peanut sauce should get some rotation in your dinner and/or party schedules. It’s long on ingredients, but short on preparation. Start with the chicken. [Note: I made a half batch in the photos, but the recipe is for a full batch which serves 8.]

lemon grass, shallot, salt, turmeric, brown sugar, cumin, coriander, garlic, chicken, canola oil, fish sauce

coarsely chopped lemon grass, shallots, garlic

place everything but the chicken in a food processor

purée into a smooth(ish) paste



**Jump for more butter**

frosé, two ways

Sunday, June 10th, 2018

Recipe: frosé, two ways

It’s been too hot to cook. Normally in the mountains, we can cool down nicely in the evenings by opening up the house and running the fan (we don’t have air conditioning). But the heat and the height of pine pollen season have conspired to keep us holed up in the house while thick yellow plant sex covers the world around us. I am very allergic to the pine pollen, but this year it seems to be affecting those who haven’t experienced these allergies before. What we desire is a good rainstorm, because it washes away the pollen and cools everything down, but all we’ve been getting are teases and nary a drop of water from the sky reaching the ground.


storm clouds and virga with a rainbow in the bottom left at sunset

the winds kick up pollen storms in our valley

lovely clouds at sunset, but still no rain



I think we may have hit peak pollen yesterday, which means relief is on its way. Even so, it’s still hot as blazes and I couldn’t bring myself to blog about anything other than this frozen amazingness that I finally tried last week. If you are even remotely aware of food trends, you’ve heard of frosé and you know that it was all the rage two years ago. I’m always late to the food fad game, partly due to skepticism and partly because I just can’t get my act together soon enough to join the party. So for those of you who were completely unaware of the frosé revolution, I’m here to tell you to stock up on rosé this summer.

I’ve tried two variations that we (all of the lucky taste testers) like: classic and fruity. They have nearly identical ingredients, but one incorporates the fruit (fruity) and one merely uses the fruit to flavor the syrup (classic). I made a half batch of each “in case it didn’t taste good.” Silly me! Be sure to use a bold rosé – rosé of Pinot Noir, Merlot, or Malbec. And don’t break the bank on a super spendy bottle because you’re adding all sorts of ingredients and freezing the stuff – go for the cheaper bottles.


classic: strawberries, lemon, water, sugar, rosé

lemon juice, water, sugar, rosé, hulled and chopped strawberries

boil the water and sugar to make simple syrup

steep the strawberries in the syrup



**Jump for more butter**

yellow fever

Sunday, May 6th, 2018

Recipe: mango sorbet

Lots of things happen in May around here, things like my annual MRI to monitor for breast cancer or the anniversary of my sister’s passing or the typical May snowstorm in the mountains that all of the mountain folk expect and all of the flatlanders can’t believe. It’s when we swap out our snow tires for the summer tires, admire all of the flowering trees in Boulder, and begin the mushroom hunting season.


flowers for kris, every year

my favorite weeping cherry in bloom, in the rain

the rains bring the oyster mushrooms

and if you’re lucky, they bring the blonde morels

met a little garter snake while foraging



That blonde morel was my first one I’ve foraged and there were whoops and hollers and high fives and hugs with my foraging buddy, Erin (she found her first one within minutes of mine). The list of edible mushroom varieties that I want to find is quite short, but now it’s shorter by one. Blonde morels are also known as American yellow morels (the variety we forage in the mountains is a black morel).

I have yet to see any morels hit our markets, but what I am seeing on sale lately are mangoes – especially the ataulfo or yellow mangoes, which are my favorites. The pit tends to be smaller, the flesh sweet and not as fibrous as its red-/green-skinned cousin. After a day on the flats looking for morels under the hot sun, I welcome a nice cold scoop or two of a smooth and refreshing mango sorbet. It’s fruity, it’s tropical, and it’s easy to make. The tequila is a nice way to keep the sorbet smooth as it prevents the formation of big ice crystals. If you don’t want alcohol in your sorbet, you can substitute corn syrup.


water, sugar, mangoes, limes, tequila, and salt (not pictured)

combine water and sugar to make simple syrup

slice and scoop the flesh of the mangoes



**Jump for more butter**