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homebody

Tuesday, March 5th, 2019

Recipe: futomaki

Last week we went on a vacation. Of sorts. We brought Neva and Yuki along with us to Steamboat Springs for a ski trip. Sadly, most of what we previously loved about Steamboat were absent: 1) fresh powder and 2) our favorite sushi bar in town (Yama has closed indefinitely). We did ski the mountain and took the pups skijoring on dog-friendly trails at a couple of the Nordic centers near town. Yuki’s endurance continues to improve and Neva is really becoming a well-behaved pup on the trails as long as she can run her brains out.


jeremy with neva and yuki at haymaker nordic center

this is what yuki does when she doesn’t want to go



Steamboat is great and all, but after our third day we were over it. A big winter storm was about to blast its way through the state (big winter storm = powder) and we were slated to check out and drive home in the thick of it. Instead, we left a day early before the storm and drove home – not east to Nederland – but south to Crested Butte. It was the right decision. We arrived just as the snow began to fall, and proceeded to ski amazing powder, celebrate our 22nd wedding anniversary, and meet our friend’s new puppy, Moke (Moe-kee).

the road south

the snow piles up in crested butte

jeremy drops into a foot of fresh powder and free refills

enjoying our anniversary dinner

yuki playing with her new pal, moke



On our drive from Steamboat Springs to Crested Butte, we stopped at the Whole Foods in Frisco to grab salads for lunch and ran into my friend who lives in Breckenridge. We chatted and at some point in the conversation I apologized that we hadn’t seen one another in a while. He dismissed it with a wave, “Oh, you don’t have to explain it. You know me,” he chuckled, “I’m a homebody.” Back on the road, I mentioned to Jeremy that I didn’t think of Graham as a homebody – he spends a good deal of time outside running, biking, hiking, skiing. Jeremy was silent for a moment, then, “Most people think of homebodies as people who stay indoors, but I think Graham meant he doesn’t want to be away from home. Sort of like what we’re doing now by going to Crested Butte.”

It’s true. I am becoming more of a Graham homebody every day. Jeremy has always been one. This might also explain why I try to replicate my favorite restaurant dishes at home, to avoid the headache of driving into town and interacting with people. The futomaki sushi roll has eluded me for over a decade because I didn’t know that the sweet pink powdery ingredient, which is dried shredded sweetened cod, was called sakura denbu. Once I learned the proper name, I couldn’t find it anywhere. Last year, I ventured into Denver’s Pacific Mercantile Company on a little Japanese grocery safari with my pal, Ellen, and there it was in the refrigerated section. It was the final piece to my futomaki puzzle!


some of the less common ingredients for a home cook: unagi (grilled eel), sakura denbu, makizushi no moto (seasoned gourd strips with mushrooms)



I had always assumed there was a set recipe for making futomaki because most of the sushi bars I frequented made it the same way. It turns out you can make futomaki with whatever ingredients float your boat, so please feel free to customize! The version I make here follows the recipe from Just One Cookbook because this is how I like it AND I could either purchase or make the ingredients myself. I can easily find the unagi (grilled eel) and seasoned gourd and mushrooms at most Asian grocers, but I have only ever seen the sakura denbu in a Japanese grocery store. You can also purchase the tamago (egg omelette) at an Asian grocery store, but I find making tamagoyaki at home to be far tastier.

fillings: spinach, cucumber, tamago, unagi, kanpyo (gourd strips), mushrooms, sakura denbu



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salt of the earth

Tuesday, December 4th, 2018

Recipe: porcini salt

We are still in the throes of our Spring in Autumn Cleaning fest, but I’ve gotten my OCD under control enough to mentally ignore the disastrous mess on the ground floor – to be dealt with as time permits. It’s a constant nagging in the back of my mind. An itch that demands scratching. Then you realize there are other more pressing issues like eating, sleeping, and taking the pups out for exercise.


yuki and neva confined to the bedroom while evil vacuum works downstairs

this is what cabin fever looks like



The snow wasn’t great, but at least there was snow! And the entire point of this ski tour was to get dialed in with Yuki, not to get our jollies on turns. We are teaching her to respect the classic Nordic skis before working up to the backcountry skis in steeper and deeper snow. Neva could always use more training, too. We stopped a lot for the first mile, adjusting harnesses and leashes and belts. While Yuki has a thicker and warmer coat than Neva, Neva has the metabolism of a blast furnace. Yuki’s paws got cold in 20°F snow such that we had to pull out the booties to keep her paws from freezing. Neva plowed her face through the snow drifts, lying with her naked belly (it’s bare, we can’t figure out why her hair is super bald along her ventral midline) directly on the snow whenever we stopped. Yuki didn’t struggle as we put the booties on her and she completely ignored them the whole trip!

By the way, folks on Instagram have asked where we get the dog booties. dogbooties.com out of Anchorage, Alaska sells inexpensive and super functional dog boots for $3/paw. I recommend buying spares and we always choose colors that are easiest to find in the snow. Neva tends to need them if the temperatures drop to single digits and the snow is deep. We did notice a little slippage as Yuki crossed a few sections of ice. I think an easy fix would be to buy some silicone gel and apply little dots to the booties. I’d put the dots all around the bootie because they don’t appear to remain in a preferred orientation.


figuring it all out

neva points in the direction she wants to go

this is why we get fluorescent orange booties (and spares)



For some reason, our holiday duties are on an accelerated schedule this year. I haven’t had the time to stop and figure out why. Instead, I’m determined to get it all done and hope I’m in one piece at the end. Which brings me to homemade gifts. EASY homemade gifts like a lovely jar of porcini salt. Maybe not so easy if you have to go and forage your own porcini mushrooms, dress them, and dry them. But SUPER easy if you buy the dried porcini. They are not inexpensive, however a little goes a long way. Fresh porcini have a delightful earthy, rich flavor. Once you dry porcini, the flavor becomes an intensely concentrated burst of heady umami. Pair that with salt, and you have MAGIC. I opt for Maldon sea salt or Murray River flake sea salt. Flake sea salt dissolves easily and has a big surface area to collect the porcini powder.

maldon sea salt and dried porcini



The easiest way to pulverize the dried porcini is in a coffee grinder or spice grinder. Except if you grind coffee in that coffee grinder, your porcini powder will have noticeable hints of coffee. I actually have a dedicated coffee grinder that I only use for spices and clean between uses. It’s best to weigh the porcini slices than measure them by volume because the pieces are large and flat and sometimes twisty. But the recipe is pretty forgiving. Nothing wrong with grabbing a handful of dried porcini and tossing them into the grinder. I try to grind the porcini slices into a very fine powder. A few flecks here and there are no big deal.

fill the grinder up to the lip of the metal cup

grind into a fine powder



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mushroom madness

Thursday, October 11th, 2018

Recipe: shroomaki (japanese mushroom roll)

Our cooler weather turned to unsettled weather which turned to glorious cold and snowy weather this past week. While the snow will move on after Sunday and give way to sunshine for a week or more, I’m pretty spanking happy about getting this early dose of winter right now. I baked breads, we got Yuki out for her first romp in the snow, we are running the heat, and ALL of the warm blankies are out for people and canines alike. The transition is always a touch startling as we adjust our internal thermostat to sub-freezing temperatures outside, but we find exercising outside in the cold is the best and most fun way to get your body geared up for winter!


first came the rains and the sunrise rainbows

dusting off my sourdough starter and baking some bread

and cranberry walnut sourdough bâtards

my all-weather pups in the high country

my beloved pack

officemates chilling out while i work



The kitchen has seen more use in the past couple of weeks than it did most of the summer. So far I’ve made chili, posole, pasta bakes, several batches of cookies, breads, and plenty of sushi. The wonderful nature of sushi is that it’s a no-brainer meal for summer, but it is also perfect for cold weather with its accompanying tempura and miso soup and agedashi tofu and warm seasoned sushi rice. As I rummaged through my chest freezer recently, I grabbed a bag of frozen sliced matsutake and decided to season them Japanese-style. And then a vision of mushroom sushi goodness came to me. I knew what I had to do. If you aren’t a mushroom lover, you must now look away and return for the next post. If you even remotely like mushrooms, this roll is for you.

3 kinds of mushrooms: shiitake (left), beech (top), and matsutake (right)



A dedicated mushroom sushi roll sounded like a great idea. Each type of mushroom is prepared a different way. I decided on matsutake mushrooms simmered in a soy sauce base, shiitake mushrooms simply sautéed, and tempura-fried beech mushrooms. What’s great about mushrooms is that you can substitute other varieties if you don’t have, let’s say, matsutake on hand. Shiitake would be great in place of matsutake and you could sauté oyster mushrooms instead of shiitake, and tempura fry enoki or maitake in place of beech. Flexibility is good. Options are good. I will say, if you CAN use matsutake, please do. They have this certain special cinnamon-pine spiciness that is so complementary with the soy sauce, mirin, and sugar. It’s magical. And if you are looking to make this gluten-free, replace the soy sauce with tamari.

water, mirin, hondashi granules, sugar, soy sauce, sliced matsutake

put everything in a small saucepan

bring to a boil, then simmer until liquid is gone

super flavorful mushroom slices



**Jump for more butter**