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rethinking

Tuesday, November 26th, 2019

Recipe: jalapeno popper dip

I’ve been absent a while. It was originally unintentional, but then it became very intentional. There was a lot going on in the past month. Instead of stressing over everything that needed to get done, I reassessed my priorities and let the blog sink to the bottom of that pile. My plan was to resume posting as soon as I could. Then the thought of using that time to focus on health and well… my life, sounded like a better plan. So that’s what I’ve been doing. Here are highlights from the past month:


dim sum with my folks who were back in town for a few weeks

they came prepared for colorado’s arctic welcome

baking gluten-free sourdough for my neighbor (from this amazing book)

enjoying the return of autumn sunsets



Waiting for snow is hard on those of us who love skiing and riding. We waited for three long and dry weeks for the snow train to return. Big dump snow days are always welcome here, but we have learned that ANY snow is good as we wind down toward the shortest days of the year. As you probably know, we are huge proponents of outdoor exercise in the cold months. It’s good for you and it vastly improves your outlook on life.

catching laps above the fog bank

lovely hoar frost from the lift

getting our crazy girls out for a hike in the snow



Thanksgiving in the US is a day away and I really couldn’t bring myself to make a Thanksgiving-appropriate recipe to shoot and blog. While I am all for the giving of thanks, it is the traditional food of Thanksgiving that I have come to roundly reject – a bland carbfest that upon deeper reflection, ranks rather low on my deliciousness scale. I can separate the food from the memories. I still cherish the memories.

If there is one thing I do love about Thanksgiving food, it is The Grazing before dinner. My parents always had some mishmash of tasty Chinese and American appetizers and snacks laid out on the coffee table in front of the television, or on the kitchen table (while Mom prepared the dining table for dinner) for larger gatherings. This was where young children and introverts could look occupied and avoid unwanted engagement with boring adults. If you’re still looking for a last minute grazing idea or want to add another dip to your party quiver, here’s an easy jalapeño popper dip.


jalapeños (fresh and pickled), cheddar cheese, cream cheese, jack cheese, mayonnaise, panko crumbs, parmesan cheese, bacon

chopped, crumbled, diced



**Jump for more butter**

snowy october

Wednesday, October 30th, 2019

Recipe: korean jajangmyeon (black bean noodles)

Ready or not, winter is here! At least in Colorado, it’s been the snowiest October in a while with records being broken in various locations after multiple storms have tracked through the state. Not only are we experiencing a snowy October, but it is downright cold for this early in the season logging a low of -8°F at our house this morning. Even the pups couldn’t dawdle long in the yard before they had to come in to warm their little paws.


clearing after an earlier storm (but with more snow on the way!)

slipping out for a quick ski tour

fresh snow or white sand dunes?

jeremy breaking trail to earn his first turns of the season



This sort of deep freeze is conducive to baking and soup-making. So far I’ve cranked out lots of sourdough épi de blés, banana breads (the result of a sale at the local grocer on spotted bananas), and big pots of 13 bean soup. Actually, it was 12 bean soup and if you really want to know why, you can read about it on Instagram. Also noodles. Noodles are forever a part of my year-round menu because I am a bona fide Noodle Girl. But please don’t think that I stand around at home cranking out hand-pulled Asian style noodles all the time… or ever. There is no shame in store bought packs of ramen (my current favorite is Nongshim Shin Ramyun Black) that get dressed up with lots of vegetables, spicy pickled radishes, a few slices of char siu pork, and a soft-boiled egg.

I’m always on the lookout for good varieties of instant ramen that appear along the noodle aisle of the Asian grocery store. It’s hit or miss – mostly misses, but occasionally I’ll come across something worth remembering. Last year I chucked a black bean Korean noodle affair into my cart. The preparation was a simple boiling of noodles, straining the noodles, and tossing them with a packet of black bean sauce. I didn’t notice the blazing fire symbols on the packet and half of my face melted off while I ate it. It was delicious – and painful – but delicious. After a couple more face-melting events, I finally inspected the noodle packets on my next trip to the Asian grocery store and found a version of the same Korean noodles without the inferno symbol. Bingo!

At this point I was so in love with these noodles that the next logical step was to make it at home. Pictures matter, especially when you venture into unfamiliar cuisines and don’t speak or read the language. I have moderate comfort when it comes to navigating Chinese ingredients because I grew up with this stuff and I also have my Mom as a helpful reference (Dad could be considered a reference, but a lot less helpful). I understand some Mandarin Chinese, can speak less than I understand, and the extent of my reading comprehension ends at mah jong tiles. I’m a big fat zero on Korean. And so I found myself squinting at photos of black bean paste labels on my phone as I held it next to all of the black bean pastes on the shelf at the H-Mart (Korean grocer) in the Denver suburbs. Most of the pastes were spicy, but I wanted the mild version so Jeremy could eat it, too. As a last resort, you could order online. The black bean paste is probably the only ingredient you might have trouble tracking down. Everything else appears to be easier to get or substitute.


two brands of non-spicy black bean paste

the korean noodz i used (i think most asian noodles could work)



The other ingredients can be found in most grocery stores. My Whole Foods carries daikon radish on occasion, but I picked up the Korean radish from the Asian store since I was already there. And if you are more of a Rice Person than a Noodle Person, it’s easy enough to serve the sauce over steamed rice instead.

onion, cucumber, zucchini, korean radish, potato, pork belly

water, more water, vegetable oil, sesame oil, black bean sauce, salt, sugar, potato starch



**Jump for more butter**

september love

Wednesday, September 18th, 2019

Recipe: elk chorizo chile rellenos

September is a good month. September birthdays, milder weather, hints of autumn colors, the return of colorful sunsets and sunrises, empty trails. We are loving it.


jeremy’s birthday appetizers

inflating our standup paddleboards lakeside

our home mountains

exploring our neighborhood nature center

yuki presents a recently stained deck (along with the house) and sunset



As for food, September around here means the smell of roasting chiles at the farmer’s markets, the last of the Colorado peaches, tomatoes for canning, wild matsutake mushrooms and wild huckleberries if you’re lucky, and elk. You can always find frozen elk meat around Colorado, but I have neighbors both in Nederland and in Crested Butte who hunt every fall. Last year, we were given lots of elk and some lovely venison (don’t worry – I share porcini, chanterelles, morels, and huckleberries with these wonderful people). A few years ago I had a delicious elk chorizo chile relleno that I had been wanting to recreate at home, so that’s what I did over the weekend.

ground elk



Elk is pretty lean and chorizo needs fat. So I made my chorizo half elk and half pork. You can just as easily make it all pork, or half pork and half venison, or however you want to do it. Just make sure there is a decent amount of fat. Most of the spices in the chorizo recipe aren’t too hard to track down except for achiote paste. That can be found in Mexican markets, a good spice shop (my good spice shop in Boulder is Savory Spice Shop), or online. It’s worth the extra effort to get it.

achiote paste

for the chorizo: elk, pork, ancho chili, chipotle, achiote, cayenne, apple cider vinegar, salt, sugar, oregano, cumin, minced garlic



**Jump for more butter**