california hand roll (temaki) hot smoked salmon and asparagus pasta kaweah huckleberry jam


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diversions

Monday, July 21st, 2014

Recipe: california hand roll (temaki)

Despite being the summer high season in Crested Butte, our time here has been pleasantly quiet and peaceful. Colorado mountain towns have long winters and short summers, but boy are those summers exploding with color, activity, beauty at every turn – both in the backcountry and in town proper.


the town of crested butte is simply charming



Our neighborhood is filled with the sounds of people greeting one another in the street while walking or heading out for a bike ride, children laughing and playing, and the jingle of dog tags as pups get their walkies in the fresh mountain air. Several of our wonderful neighbors have told us how sorry they were to hear of Kaweah’s passing. This is – as many mountain communities are – a dog-loving community.

our dear next-door neighbor even sent flowers



Jeremy and I took a few days to visit his folks in Pagosa Springs – a lovely mountain town in the-middle-of-nowhere, southwest Colorado. We got up early one morning for a trail run before everyone else had risen and greeted the sunrise as we paced through scrub oak and sticky mud from the previous day’s thunderstorms. Afterward, we sat on the porch with his parents watching throngs of hummingbirds spar over the hummingbird feeders. The Rufous hummingbirds are especially territorial and aggressive which made the bird watching all the more entertaining. It’s really quite spectacular.

sunrise on the trail

a lone rufous monitors the bird feeder from a nearby branch

then thwarts the attempts of an aggressor

and shows the other guy what’s what



We returned to Crested Butte in time to meet my friend Irvin and his partner who were road tripping through Utah and Colorado this summer. We spent 48 hours giving them a quick sampling of Crested Butte: checking out Mount Crested Butte, dining in Mountaineer Square, coffee and pastries at Camp 4, hiking to a great 360° view in the high country, pizza at Secret Stash, mountain biking, dinner at our place, browsing the farmers market.

a.j. and irvin on our hike

irvin grabs a slice of “the woodward” pizza at secret stash



Our multi-day non-stop schedule kept us rather busy and preoccupied such that we weren’t dwelling too much on the little black dog that was missing from our lives. Of course, we miss her terribly. But when people tell us they are sorry, I thank them and point out that Kaweah lived a very good and happy dog life. On our drive from Pagosa Springs to Crested Butte, I was finally able to verbalize how I felt about my time with Kaweah. She was a gift to us, both literally and figuratively. It was our responsibility to provide the absolute best life to her that we could and we took that task to heart. We were with her to the very end so that she was never alone, afraid, or unloved. Only now do I understand just how much of a gift she really was and will always be until my dying day. This is me finding closure.

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I know that some people consider sushi a summer food because of the raw aspect, but I maintain a year-round love affair with sushi. I crave it after skiing just as much as I crave it after (and during) summer backpacking, and we’re fortunate that Boulder has a lot of decent sushi on offer and Crested Butte has one sushi bar (they used to have two, but my favorite one closed its doors last year). We also make sushi at home. One of my favorites is the California roll – something I never order in restaurants, but often make in my own kitchen. It is a good gateway sushi roll because the crab is cooked. When we prepare California rolls at home, we tend to go for the hand rolls or temaki because they’re quick and easy to make and consume.

wasabi powder, sesame seeds, sriracha, nori (seaweed), sushi rice, masago (capelin roe), cucumber, avocado, mayonnaise, king crab legs

slice the cucumber into strips

stir wasabi powder into mayonnaise to make…

wasabi mayonnaise



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discoveries and rediscoveries

Wednesday, June 25th, 2014

Recipe: galbi korean bbq short ribs

There’s something comforting in traveling a familiar trail where you know the curves, hills, rocks, trees, and stream crossings by heart. When, even in winter, you know that this very spot where the path bends will be covered with flowers in three months’ time. You know this because you’ve seen it year after year. And then there are the new trails. When you see a new trail leading off into the woods, and your eyes light up with curiosity and excitement. It calls to you. I always want to know where that trail leads. How many times have you said, “I’ll just hike up to the top of that ridge for a look” only to continue on to the next ridge and the next?


crimson columbine and violets

gothic mountain

winding through the wildflowers



On rare occasion, we’ll hike a new trail only to learn that we don’t ever need to hike that trail again (poorly marked, unmaintained, too hot, too buggy, too dangerous, too crowded). But most of the time, it’s a delightful discovery. I am especially fond of shady hikes with good breezes, nice views, and lots of huckleberry plants growing on the hillslopes. We found one of those today. I’ll be sure to revisit that one often – particularly when the hucks start to bear their precious berries.

It’s that way with recipes too when you revisit an old one that you loved but had forgotten about. I made galbi – Korean barbecue short ribs – for my parents a couple of weeks ago. When I went to dig up my recipe from the archives, I noticed the post was nearly seven years old. That was back in the day when our local Whole Foods had no clue what flanken-style ribs were. These days, they do know, but we now have a couple of Asian grocers within striking distance that also provide flanken-style beef short ribs. The Asianification of Colorado – slow, but happening. So let’s do this properly.


flanken-style short ribs, kiwis, fresh ginger, pepper, water, rice vinegar, sesame oil, soy sauce, yellow onion, sugar, garlic (hidden behind the beef ribs)

soak the ribs in water



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quiche the fish

Sunday, May 18th, 2014

Recipe: smoked salmon artichoke quiche

I think it’s over. No more major storm tracks coming our way. We went backcountry skiing on Saturday only to find that the powder from 7 days prior had never formed into the coveted corn snow for which we had hoped. It was mashed potatoes at best, water slush at worst. There are reports of wet slides all over the backcountry, so it might just be time to hang up the skis for the season. 72 ski days isn’t so bad. It is my best season to date.


until october, my pretties

our glorious high country



While our skiing has been winding down, our trail runs have ramped up as we anticipate the melting out of the trails. Last week was relatively cool and overcast, but today was warm and humid (although thankfully cloudy) on my trail run. After the first hour all I could think was “How am I going to do this when summer rolls around?” I guess 4 am starts are not such a bad thing.

i love these feetures! socks



As the mercury rises, Kaweah’s stink factor increases exponentially. Thankfully the warm weather means we can wash her with the hose outside. Kaweah is not the aggressive sort, so even though she HATES baths, the worse she does is try to sneak away. In her geriatric state, sneaking away has become stumbling and falling. Jeremy held her up while we washed her, but when it came time to dry her off, we had to lay a towel on the driveway and set her down for her toweling. She’s such a good sport. And now she’s a fluffy, lavender-scented, soft, cuddly, good sport.

you did away with my dog stink! all that hard work for naught…



I thought Kaweah was losing her marbles last week because she kept begging for this hot smoked salmon I was using in a recipe. Kaweah likes anything, really, but she’s only insistent like that with a few things: raw beef (or any beef), peanut butter, cheese, carrots, apples, bananas, bacon. But hot smoked salmon? She’s never had that before, nor have we ever had it in the house before. Maybe it was this delightful quiche I was making?

dill, hot smoked salmon, cream, milk, red onion, eggs, nutmeg, butter, salt, pepper, artichoke hearts, goat cheese

the crust: flour, butter, salt, sugar, ice water



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