elote (mexican street corn) fritters with lime crema huckleberry cheesecake ice cream coconut shrimp spruce tip syrup and the muir cocktail


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archive for lunch

crested butte: montanya distillers tasting room

Wednesday, January 11th, 2017

I can’t tell you how many times I have walked past Montanya Distillers Tasting Room on Elk Avenue and dismissed eating there because I thought all they had was rum. It’s true that they have rum, really good rum and lots of it! But they also serve great food, the kind of bites you crave a few days later after a hike, bike, or ski. We went in for the first time last summer and keep returning for the noshes as much as the sips.


in the heart of downtown crested butte



Inside there are several tables, booths, and a bar on the first floor. Upstairs you will find some tables, a cubby hole play area, and the distillery, where you can request a tour. During summer months, Montanya expands to two dog-friendly outdoor patios. Open daily, the tasting room offers free tastings of their three craft distilled rums: Montanya Platino, Montanya Oro, and Montanya Exclusiva. There is also the extensive cocktail menu which you shouldn’t and probably can’t pass up. This is coming from me, someone who prefers to eat rather than drink her calories.

the distillery



The cocktails come in all manner of creative flavors and combinations that incorporate Montanya’s rums (obviously) and rum infusions like Thai spices, cucumber, vanilla, or jalapeño. Their martinis include the likes of White Room (Montanya Oro Rum, vanilla infused Montanya Platino Rum, orgeat, fresh cream, and crushed almond) and Smoke Show (Montanya Oro Rum, cold brew coffee, chai spices, smoked clove, cardamom). Maybe you want a cocktail on the rocks? Try Fiery Passion (habanero and pineapple infused Montanya Platino Rum, passionfruit, fresh lime, mint, agave, seltzer) or Strawberry Jive (Montanya Platino Rum, fresh strawberry, agave, fresh orange and lemon, local basil, mint). But it’s not all fancy, fruity, totally awesome concoctions – they’ve got you covered with the classic Old Fashioned, Manhattan, Daiquiri, and Mojito to name a few. On those especially snowy après ski days, consider warming up with hot cocktails such as Hottanya (Montanya Oro Rum, local Third Bowl ice cream, butter, brown sugar, confectioner’s sugar, whipped cream) or Wassail (Montanya Oro Rum, mulled cider, cranberry, spices, citrus bitters, orange twist).

And don’t fret if you’re a teetotaler! You will not be relegated to water or iced tea. Montanya’s mocktails are every bit as enticing and delicious as their cocktails… without the booze, of course. The Green Hornet combines fresh lime, cilantro, jalapeño, agave, and seltzer. I recently ordered the Bluebird – a delightfully refreshing combination of fresh blueberries, ginger, honey, lemon, and seltzer. Montanya’s drinks are all so fun and exciting, and there is something for everyone.


left: dark and snowy (montanya oro rum, fresh lime, housemade ginger beer, fresh mint, seltzer) and right: beach bum mocktail (pineapple, cream of coconut, orange, pomegranate)

maharaja (montanya oro rum, north indian spices, fresh pressed ginger, fresh lime, cardamom)

boat shoes (cinnamon infused montanya oro rum, agave, passionfruit, pineapple, mint, coconut, cardamom)

left: creamsicle mocktail (orange juice, sweetened cream, whipped cream) and right: kokomo (montanya platino rum, fresh lemon, fresh lime, cream of coconut, housemade ginger beer, fresh mint)

hanoi sunrise mocktail (blood orange, fresh lime, simple syrup, thai bitters, seltzer)



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the spicy side of life

Sunday, October 9th, 2016

Recipe: posole

Autumn in the mountains is a love affair with Indian Summer and early season winter snow storms. The trajectory of the sun across the sky incorporates a more horizontal component in the fall rather than shooting straight up high by 6 am in summer, which makes for cool morning trail runs that don’t require sunblock. Chilly nights mean we welcome Neva snuggling between us on the bed, but daytime temperatures remain pleasant enough that windows and deck doors let mountain air flow gently through the house. If we’re lucky, precipitation comes in frozen form. We were lucky this week.


we measured three inches at home

it got up to 6 inches in the backcountry



On our hike, Neva bounded and pounced in the snow for quite some time. I wonder what that little puppy brain remembers from last winter. She loves the snow so much, but does she understand that this happens each year or is every day a surprise for her? I suspect the latter. We saw a moose at one of the lakes, running away from us or the crazy windy horizontal snow, or both. Neva lost her mind, but she was leashed (this is why we keep her on a leash!), so she lost her mind in a 6 foot radius around Jeremy. She gets really excited when she sees horses, moose, elk, deer, cattle, people, grass blowing in the wind… pretty much anything. You can see the short video on my Instagram and hear Neva crying like a nut at the end.

But within 24 hours, the sun was back and the snow in town had melted away. Our local trails are crunchy underfoot with brown and yellow leaves that used to adorn the aspen trees above. The smell of autumn hangs on the air – musty and a little sweet. It smells wise to me, like it knows something that we don’t. Now is a good time to process photos from the fall shoot, because the majesty of autumn in the mountains is so fleeting that I sometimes forget what I saw.


sunset on the beckwith mountains

aspen leaves light up in the sun



I recently went through our chest freezer to take inventory of what has been lurking deep in the corners all year. I didn’t roast any green chiles at the end of this summer because I knew I had several bags adrift in the freezer sea as well as a new shipment of several pounds of gorgeous roasted red and green chiles from The Hatch Chile Store in New Mexico. Well, let’s just say we are going to be having a lot of green chile dishes this winter, which is perfect because one of my favorites is posole.

a pound of diced green chiles (skinned and seeded)

hominy, limes, garlic, green chiles, pork shoulder, dried new mexico red chiles, salt, oregano



This recipe, which I believe my mother-in-law gave me years ago, was posted way back in the day such that I felt it needed an update – especially since I now use my pressure cooker! I’ve doubled the recipe in the photos here, but the written recipe below is for a single batch. If you love posole, you’ll want to double it, for sure. I list instructions for both conventional stove top cooking and pressure cooker (you can also use a crock pot/slow cooker). If you don’t concern yourself with steps like de-fatting the broth or starting with dried hominy, this is relatively quick and easy to make. I include those steps, too – but they are all optional. While I had planned (and prefer) to make posole from dried hominy, I couldn’t find it in the three grocery stores I checked in Boulder – so ultimately I had to go with canned.

There are several bags of dried New Mexico red chiles in my pantry. Much like the state of my chest freezer, the chiles have not been properly labeled or organized. I grabbed the best looking whole chiles and discovered later that these were from the bag of HOT chiles. Use what heat level suits your tastes. I typically work with medium chiles because hot can be a bit too spicy for Jeremy and I find mild to be boring. A quick rinse with water renders the chile pods pliable so that you can lop off the stems and scrape out the seeds.


scraping the seeds from the chile pods

mincing garlic



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let the summer of puppy commence

Wednesday, June 24th, 2015

Recipe: tuna melt

Oh man. Summer is REAL, people. The furnace blast arrived with a vengeance last week and like the true heat wimps that we are – we retreated to higher elevations and sunrise/sunset activities. Neva is now almost 20 pounds and has been with us for a month. Recalling the first 24 hours with her (and wondering what we had gotten ourselves into), she has come a long way in her training and development – and so have we! Part of her progress is simply growing up and gaining more coordination, strength, and speed. She no longer has to sniff and put every new plant, rock, stick, pine cone, or speck of dirt in her mouth. Neva is learning silly tricks now on top of the important commands. She let’s us know when she needs to go out to potty, she’s really good in her crate, and she is sleeping through the night (HALLELUJAH!). That last one was a serious game changer for the humans.


tossing her toy in the air and (sort of) catching it

moar swimming in icy cold lakes!!

neva gets at least one hike a day

she’s so mellow she sometimes falls asleep like this

running down the stairs with a toy



Neva is becoming a free range puppy, by which I mean, she roams parts of the house while we’re around and we don’t have to chase after her for fear of accidents or drive-by chewings on inappropriate things (like furniture, power cords, the compost bucket). She overcame her fear of the stairs in a matter of days – up was easy, down took a little coaxing. I can trim and file her nails while she sleeps (amazing!). We have her hiking up to 3 miles now and just this morning she did the rockiest, steepest hike yet – all on leash and behaving like a good dog should. Best of all, she likes to lie nearby while we are working and just nap or happily chew her toys. We still have plenty of work to do, but the stage of feeling hopeless was quite short-lived for us. I think Neva is becoming a Good Dog.

thimbleberry blossoms

the rare neva bloom amidst a potpourri of wildflowers

that’s my pack

shooting stars in a sea of summer green



Neva’s hiking progress has been of particular interest to me because I’d like to bring her with us when Erin, Banjo, and I hike and forage huckleberries. All signs point to Neva becoming a strong hiker and I think with some good long hikes together, she’ll learn to be a good companion to Banjo instead of a total pill (she seems to jump on his head less these days – that’s improvement).

As you can imagine, with all of the effort we’re putting into puppy training, I haven’t cooked anything elaborate in a while. In fact, I lost 8 pounds in the first 2 weeks of getting Neva because I was too tired to eat, let alone cook. We’ve been keeping things pretty simple out of necessity – mostly salads and sandwiches with the occasional ghetto pizza bread. One of those sandwiches is a tuna melt, which Jeremy loves and I like to pair with a bowl of tomato soup. I think of the tuna melt as an upgraded version of a tuna fish sandwich. If you really want to get 1970s throwback with it, stuff some jalapeño potato chips into the sandwich before eating (mmmm – so good!).


tuna fish, bread, lemon, mayonnaise, butter, pickles, salt, cheese, celery (not pictured: black pepper)

chop the pickles and celery

ready to roll



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