salmon rillettes apple cider caramel apple cinnamon rolls braised chicken with forty cloves of garlic roasted broccoli and farro salad with feta


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archive for poultry

the wonders never cease

Wednesday, October 22nd, 2014

Recipe: braised chicken with forty cloves of garlic

As a result of hoisting that 500mm telephoto lens around while chasing after or running from bull elk a few weeks ago and then processing client photos for hours on end at the computer, my shoulder and neck have been sources of unrelenting pain. The night of the Orionids meteor shower peak, I half wished to be clouded out so I could try to get a proper night’s rest since the previous morning, I woke up at 3 am to make and pack Jeremy’s breakfast and lunch for his flight to the East Coast. But the skies were clear and dark, and the stars were so sparkly and beautiful. I managed a 2-hour nap and then wandered around the house at 1 am with the red lantern of my headlamp illuminating where my socks were, where my hat was, grabbing the tripod and camera and remote cord to set up on the deck. I checked weather radar and muttered a few choice words under my breath at the neighbor who had left their flood light on.

I tiptoed back inside to grab a sleeping bag and my pillow. I don’t know what it is about the dark that makes me feel like I have to sneak around quietly in my own empty house. Once I settled onto the deck, I listened to my shutter release tick off every 30 seconds. In between actuations, I heard a critter down on the ground, chewing on something. Then I noticed that my neighbor had finally shut their light off. Thank you. It was windless, dark, and silent (except for that animal having a midnight snack). Click-click. I saw a meteor streak across the sky like a dancer. Then a smaller one in my peripheral vision. Was that out of my camera’s field of view? Click-click. In all, I witnessed about 30 shooting stars before the clouds materialized from the east. I could feel the air turn damp against my cheeks as the moisture stretched across more and more of the sky. Pulling my hat down around my head, I looked at the time. 3:34 am.


a fireball on the horizon



Night photography in Nederland isn’t so great because Boulder creates a lot of light pollution to the east, and downtown Ned (if you can call it downtown) has a lot of annoying lights too. But I just love that I can step out onto my deck and lie down, looking up at the sky. That’s so much easier than when we lived in Southern California and had to drive 4 hours to the nearest proper dark skies location in the Mojave Desert. If it’s really really cold, I can duck back into the house for a cup of hot cider or a down jacket. Meteor showers make me feel like a kid – and every kid should experience at least one, if not many, meteor showers. I used to leave my curtains open at night when I was in elementary school, so I could watch the moon cross the sky. My dad would always come into the room before he went to bed to close the curtains. Sometimes I would wait til he left and open them back up. Sometimes I would pipe up and say, “Leave the curtains open, Daddy!” First he would scold me for not being asleep (I had trouble sleeping, I really liked being awake in general), then he would say, “If you keep staring at the moon, you will turn into a lunartic.” Sharing geek jokes with my dad late at night is a treasured childhood memory.

clouds reflecting light from town, orion in the upper left, the pleiades in upper center



My parents are back in Boulder tonight (Wednesday). They landed in Denver on the late side, so I prepared dinner for them and left it in their refrigerator earlier in the day. I made kale salad, tomato soup, and braised chicken with forty cloves of garlic. The chicken was cooked in my new Dutch oven. I’ve always been an All-Clad stainless steel girl, but this Le Creuset round wide (6.75 quarts) pan was calling my name. I can’t believe I resisted getting one for this long and now… I can’t believe I resisted getting one for this long!

they even had my favorite color

braises so beautifully



I’ve never made chicken with forty cloves of garlic before, although I had heard about it for years and always figured I’d make it in a slow cooker. It’s probably awesome in a slow cooker, but I am really loving the braises right now. Rather than dealing with a whole bird, I went for whole legs because we’re 100% fans of dark meat in this house.

olive oil, sauvignon blanc, pepper, chicken broth, parsley, thyme, rosemary, lemon, chicken, garlic, paprika, salt

to peel or not to peel?



**Jump for more butter**

nothing funky about this chicken

Wednesday, May 14th, 2014

Recipe: chicken teriyaki bowl

YES! TWO FEET of snow graced our mountains by storm’s end (we averaged 16 inches around our house). Jeremy and I were patient, letting the snow settle for 24 hours before diving into it. Our assessment over two days of backcountry skiing is that the bottom of the snowpack was a wet spring base, but the upper 12 inches of fresh snow was good and wintry. Even Kaweah enjoys feeling the snow underfoot when she does her rounds in the yard. We’re all snow lovers in this house.


jeremy breaking trail into 2 feet of fresh

winding up into the high country

beautiful, untouched snow

plus a little sunshine and bluebird

jeremy ripping skins as a squall approaches



Our temperatures are on the upswing now. Piles of snow that adorned our yard Wednesday morning were gone by the close of business. That’s fast melt. The good news is that the high country keeps getting more snow as guerilla snow storms pop up on the Continental Divide. I know people want the roads to campgrounds, access to trailheads, and trails cleared of snow. Me? I go with the flow. As long as there is good snow, I can ski it and it keeps most of the crowds away. And when it all melts out? We hit the trails running, fast packing, backpacking, mountain biking, or hiking. I love the mountains year-round, every single day.

a glorious sunset



Some of my friends look at me with suspicion. Why is it that I prefer schlepping gear up a steep trail to sleep on the ground (with the bears) and not shower for days on end as opposed to staying in some posh hotel and partaking of fine dining and other luxuries? I find if I don’t go outside and get my heart pumping on a regular basis, I get into a funk. This was especially clear to me during my chemo on days when I didn’t have the strength to sit up in bed. If I don’t stay in nice places and eat fine food, I don’t really miss it. And besides, we are not deprived of fine food. We make damn fine food in the House of Butter. Let’s work some chicken magic.

chicken teriyaki: dark soy sauce, soy sauce, mirin, water, sake, honey, brown sugar, chicken thighs



I have a prejudice against many fast foods. It’s not that I haven’t had my share. Sometimes when you’re road tripping through the sticks on a photo shoot, the only options are the lonely burger outposts or the ubiquitous KenTacoHuts. But more and more I’ve come to realize that a homemade version of a burrito or fried chicken or burger can not only be far healthier (you know what ingredients you put in your food), but way way tastier. Walk past any mall food court and you’ll probably encounter a place that serves some sort of teriyaki rice bowl. I have no idea what those taste like, but all of the parts add up in my brain to something good. How hard could it be to make it yourself?

pouring mirin into a ziploc with soy sauce and dark brown sugar

adding water

drop some chicken thighs in

marinate for up to 24 hours



**Jump for more butter**

grills and thrills

Sunday, April 20th, 2014

Recipe: honey barbecued chicken

How awesome is it to ski tour the Rocky Mountain high country one day, trail run in slush and mud the next day, and bike through lush shady trails the day after that? VERY. It is that magical time when you can take your pick of outdoor fun based on elevation and your choices don’t involve five different kinds of skiing (although there’s nothing wrong with that either). Last week was my first real trail run of the season that wasn’t entirely on snow and it felt good… and bad… but mostly good! I guess all of that winter skiing has paid off. MY QUADS ARE TREE TRUNKS, PEOPLE! I hope your weekend was as awesome as mine.


the view from my trail run

a dazzling sunset

bike foraging on the plains with my pal wendy

letting kaweah soak up some sun before her bath

homemade temaki (hand roll) for dinner



I haven’t said much about Kaweah lately because she’s been in a pattern of declining health for a week, then holding steady for 2-3 weeks, then repeating the cycle. We keep thinking her time is near and then she bounces back to a slightly lower level of health, but stable. She wobbles and stumbles and trips over her own feet all the time now. She can’t stand upright for more than a few minutes before her hind legs give out into a tangle under her. We have to hold her up when she potties lest she fall into her own puddles or poopies. But she’s the cutest, sweetest girl in the world and we love her so much. She’s still happy, obsessed with food, keen to sniff all the smells outside. We love on her, sing to her, talk to her, rub her belly and ears, give her massages, scratch the itchy hard-to-reach places, feed her all manner of goodies, and try our best to keep her safe and comfortable. It’s been a good week for her, and that’s all we can ask for at this point.

cuddling with the clean puppy sunday morning



Jeremy and I spend a good deal of time outside throughout the year such that we are tuned into the finer fluctuations in our weather. That means seasonal shifts are enormous changes to our routines. It rained on Saturday for hours and hours – the first substantial non-frozen precipitation we’ve had this year. Ski helmets were swapped for bike helmets and the heavy winter jackets that lined our mudroom walls have been replaced with lighter waterproof spring gear. And even though we grill year round, there is something about warmer weather that makes one crave barbecue. It just puts you in the mood. So let’s get some chicken on the grill!

chicken quarters, olive oil, kosher salt, brown sugar, chili powder, black pepper, paprika, chipotle powder, thyme, garlic

mince the garlic and chop the thyme

pour the olive oil into the spices



**Jump for more butter**