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hey rooster

Sunday, January 22nd, 2017

Recipe: chinese sesame balls jian diu

I can’t believe I’m saying this, but it’s been nice to have a full week that wasn’t dictated by powder skiing. Not that I would mind doing that again… and again. Still, there was much to be done work-wise, workout-wise, around the house, and socially. The sunny and calm weather made that especially pleasant. Jeremy and I love to get an early morning skate ski to jumpstart the particularly busy days. On the less intense work days, we’ll take Neva with us for a little backcountry touring and to change up the exercise. We invited our neighbors over for wine and appetizers and to chat with their graduating senior about career and school options. We worked through the weekend, taking a break to ski and think in the backcountry and come up with a plan of action for things that are important to us (climate, science, public lands, the environment, social justice, education, equal rights, diversity, to name a few) and meeting up with some old and new friends.


a lovely sun-dappled nordic trail

warm enough to leave the deck door open (which neva loved)

my pack

neva derp face



Chinese New Year is this coming Saturday, which means I have less than a week to clean the house, make tons of traditional Chinese foods, and freak myself out over the superstitions that I know aren’t really real. It’s going to be the Year of the Rooster. My Grandma was a rooster. She would have turned 96 this year. I don’t have anything profound to say. I simply miss her kind and gentle soul, and her wisdom. It feels that we could use all the kindness and wisdom we can muster.

Today’s recipe is another Chinese favorite from my childhood. But it wasn’t my favorite, it was my sister, Kris’, favorite. Whenever we went to dim sum, the sesame balls (jian diu) would catch her eye as the ladies wheeled the carts past. These fried mochi dough balls covered in sesame seeds and filled with a sweet center were crispy outside and chewy and warm inside (when fresh). If I had to choose a filling, it would always be sweet red bean (azuki), but they were filled with sweet date, lotus seed, sesame seed paste, peanut, mung bean. I thought it was time to tackle this recipe – not for me so much as to honor my memory of Kris.


glutinous rice flour, sweet red bean paste, chocolate, sesame seeds, brown sugar, water

dissolve the brown sugar in the water

stir the sugar water into the rice flour



**Jump for more butter**

hard and easy sells

Monday, November 7th, 2016

Recipe: apple roses and spiced brown butter tart

Daylight Saving may have come to an end, but Neva isn’t buying it. She tucked her furry nose under my chin Sunday morning at 5:30, probably wondering why I was 30 minutes late taking her outside and feeding her dinner (breakfast). By 5:30 in the evening, she was sitting politely in the great room, staring at the empty space next to her water dish where her dinner is typically served 30 minutes later. I’m not sure if Neva cues off the light of day or her little doggy tummy, but Mountain Standard Time apparently has no bearing on her feeding schedule. It sure FEELS like fall with the shortening days, but we aren’t getting the snow necessary for things like skiing, ski season, ski resorts, and did I mention SKIING?! But alas, if I can’t ski, I can most certainly bake. I made the most of our lack of snow when I received two packages in the mail a few weeks ago: a review copy of Irvin Lin’s first book, Marbled, Swirled, and Layered, and two dozen beautiful Pink Lady and PiƱata apples from Stemilt Growers.


irvin’s beautiful baking book

pink ladies ready for some dessert-making



Marbled, Swirled, and Layered is packed with gorgeous and exciting recipes. Irvin is a truly skilled baker with a great eye for aesthetics as well as a creative flare for fun and refreshing flavor combinations. He walks you through each baked creation with clear instructions, but all of them involve multiple components made from scratch – an ideal book for people who love to bake and those wanting to take their baking to the next level. It was tough deciding which recipe to make from Irvin’s book. I dog-eared a couple dozen, but I was ultimately drawn to the apple brown butter tart. Believe it or not, I had been recipe testing some apple brown butter tarts when the book and the apples arrived, but Irvin’s version was adorned with lovely apple roses and the brown butter filling was spiced with all manner of warm autumn flavors. Let’s start with the crust.

flour, whole wheat flour, butter, rum, egg yolks, salt, sugar

whisk the dry ingredients together

add the cold butter and toss to coat

squeeze the butter cubes into butter flakes



The crust recipe is pretty straightforward and not terribly messy as long as your work area is cool and your hands are cool or cold. Once things warm up, it’s harder to handle the butter and the dough will become sticky. I found the dough easy to work with and rolled it out between two sheets of plastic wrap. I do this because it’s easy to transfer the dough to the tart pan and because my hands usually warm up after I use the rolling pin, so it keeps the butter in the dough from melting and sticking to me.

whisk egg yolks and rum

drizzle over the flour and butter mixture

fold the dough together

form into a disk and chill



**Jump for more butter**

practice makes better

Sunday, September 18th, 2016

Recipe: peach pie

For the past couple of years I’ve sent an email in August to a local organic farm in Boulder asking them to alert me when they have tomato seconds ready for sale. The email comes some time in September depending on the weather and the tomato crop. Each year, I pick up more poundage because I am so in love with home-canned tomatoes, I want to be sure we don’t run out. I use them to make pizza sauce, pasta sauce, stews, soups, chili. Last week, I received the email to come and get the tomatoes. I got 100 pounds and spent three days coring, scoring, blanching, peeling, dicing, simmering, and canning tomatoes. When I closed my eyes for my 5 hours of sleep at night, all I saw were tomatoes. 48 pints later and I have 20 pounds remaining for a different method because I ran out of Weck jars.


48 pints of the best tomatoes



Meanwhile, Neva is finding out that the start of the school year means no more daily excursions onto the trails or lakes. She still gets out every day, but we’re getting her used to being at home because when winter comes (and by winter, I mean the winds), there will be days when home is better than going outside. Plus, we’re finally able to leave her alone for up to 8 hours. Now that she’s nearly 18 months old, we’re noticing just how different she is from Kaweah. Kaweah was not a bright girl, but Neva is an even dimmer bulb. Based on our only other data point, Neva is slower to pick up just about everything. But that’s okay, we work with her a lot and she remains a happy, ridiculous, sweet little pup.

just as happy on a local hike as she is on a big mountain hike

caught lounging on the people bed



The fall colors are moving in around here. Our aspen trees are still more green than gold, but I think some areas will flip that balance in a week or less. I didn’t shoot much of the fall colors last year because of the puppy, but I wasn’t sure I was feeling it this year. These days I’m more likely to snap a photo on my phone (most pictures here are coming off the iPhone) or if I’m lugging it around, maybe my smaller dSLR. Of course, as soon as I stood under the canopy of a small stand of golden aspens this morning, I felt that mojo return. The worry was that I was rusty, but the ideas and creative thought process came back as soon as I looked up.

getting low to shoot this brilliant shrub from below

classic sunburst + aspens + colorado bluebird sky

golden canopy



I’m a firm believer in practicing to get better at something and that applies to pies! My friend recently commented that I don’t make pies very often. I laughed because she actually keeps track of the sweets and treats that come out of my kitchen… and because she’s correct. I don’t make many pies. Pie crusts drive me crazy and removing a slice of fruit pie practically ruins the whole pie. But I like pie. I like pie a lot. I decided that I needed to tackle some recipes until I found one or a couple of reliable and excellent pie crusts. With peach season drawing to a close in Colorado, I felt I needed to get some practice on a basic peach pie.

flour, ice water, cider vinegar, more flour, sugar, salt, more sugar, nutmeg, egg, lemon, butter, peaches



It’s really all about the pie crust. Pie crust should be flaky and tender and baked golden brown. I find that my pie crust dough is almost always too dry and crumbly. But when I add enough water to make it comfortably workable (i.e. not crumbling apart) it’s too wet or it’s overworked and the crust becomes more of a cardboard texture. So I was extra mindful of not adding more liquid than the recipe requires.

place the butter, flour, and salt in a food processor

pulse until the butter resembles little pebbles

beat the egg yolk, vinegar, and ice water together

drizzle the liquid into the dry ingredients



**Jump for more butter**