chinese shrimp and sizzling rice neva: backcountry buddies dog training strawberries and cream malasadas morel asparagus prosciutto lemon pasta


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at last the april showers

Sunday, April 23rd, 2017

Recipe: chinese shrimp and sizzling rice

When I hear a weather forecast on the radio for “a beautiful day”, I already know they mean sunshine and warm temperatures, because our society has got something against rain and snow and cold. But I have lots of good reasons for loving precipitation! The most obvious is the skiing, but recreation aside, our snow pack and rainstorms provide much-needed insurance against out-of-control wildfires in the mountains as well as water for all of the flat-landers downstream. Other bonuses include mushrooms (oh, the mushrooms!), wild berries, and wildlife that rely on moisture to survive and thrive. Don’t forget those stunning wildflower displays at the height of summer, or refreshing waterfalls and alpine lakes that are a joy to hike. Besides, rainy days make sunny days all the more delicious.

So yes, we are getting some belated April showers, at last! Sometimes it falls as snow, sometimes it falls as rain. At this point, I am happy with either one. Sure, I’d love a few more backcountry ski days, but I’m already four weeks into my trail running season. I could go either way and it’s all good. The longer days also mean more time for outdoor puppy play and training!


rain can give you rainbows

those clouds can create magic

neva wanted to show me her new favorite toy

i met an adorable 3 1/2 month old golden retriever, penny



I’ll be honest. My main desire for rain right now is so the mushrooms flush instead of petering out in another drought. Despite hitting the jackpot a couple of times, last summer was a crap season for mushrooms overall in Colorado. It was simply too dry. So you can imagine my delight when it rained for two days last week. Erin and I met shortly after sunrise to wade through freezing cold streams, carefully picking our way through mazes of branches while spotting and avoiding poison ivy. The conversation meandered from topic to topic, much like our path which wasn’t a path, but a series of points of interest that led us further into the woods and tall grasses.

plum blossoms – these will be good for plums come end of summer/early fall

picking wild catnip for the kitties (and dodging lurking leafless poison ivy stalks)

a pretty cluster of perfect oyster mushrooms

harvesting some more good finds



Despite her protests, I made Erin take all of the oyster mushrooms home. Part of the reason was because I know Jay, her husband (and also my friend), is crazy about wild mushrooms. The other part was because I had accumulated so much psychological freak out over poison ivy contamination with each hour we were foraging that my brain was about to explode. I’m just a little OCD… When we got to the cars, I told her I wanted her to keep the mushrooms as I began shedding my outer layers, turning them inside out, and stuffing them into plastic bags (to take home to wash). I wouldn’t have the time to clean and cook the mushrooms anyway.

I had plenty to get done at home like baking a batch of cookies to mail to my dad. Mom had pneumonia for the past couple of weeks and Dad took great care of her, so I felt he deserved a treat. Plus, he gave me this “recipe” for Chinese shrimp and sizzling rice. I put recipe in quotes because it was conveyed to me via phone conversation with a lot of shouting and hand-wavy quantities. A little bit of this. Some of that. Maybe some peas. I don’t want peas. Okay, no peas. I can only imagine if my parents had a food blog.


rice cakes



After some research, I did find a couple of recipes for homemade sizzling rice which involve steaming rice, then baking it low and slow, then deep frying it. I took the easy way out this time and bought Chinese sizzling rice cakes at an Asian supermarket. I’m showing you the packaging because that is the only way I can find it. It’s usually tucked somewhere among the dried noodles, but one time they moved them and I spent a half hour scouring the aisles before I located the rice cakes.

straw mushrooms, water chestnuts, baby bok choy, shaoxing wine, vegetable oil, chicken stock, white pepper, shrimp, rice cakes, egg white, salt, cornstarch, water, green onions, fresh ginger



The shrimp should first be mixed with Shaoxing wine, a half teaspoon of salt, and a little bit of egg white. Don’t use too much egg white or else you’ll wind up with a lot of cooked egg in the pan. You just want enough to coat the shrimp. The cornstarch should be mixed in last. I let the shrimp marinate for ten minutes on the counter, then I pop them in the freezer for another ten or fifteen minutes per my dad’s instructions. The freezing is just to get the shrimp cold and not to actually freeze them through. This probably keeps the shrimp from overcooking.

shaoxing wine, egg white, salt, cornstarch, shrimp (peeled, deveined, and butterflied)

add the shaoxing wine

toss with egg white

mix in the cornstarch



**Jump for more butter**

not soon enough

Sunday, April 16th, 2017

Recipe: strawberries and cream malasadas

Okay, the confusion is over. Spring has sprung and is springing all over the place. I am okay with this. In fact, I’ve decided this year that instead of dreading summer and feeling like I’m walking under a broiler all day, I’m going to attempt to acclimate myself to the heat a little earlier. I’ll see if it makes summer more tolerable (probably not). I mean, I grew up in southern Virginia for 18 years and lived in Southern California for another 10. You’d think I’d be used to heat by now. One of my strategies includes baking loads of Neva’s treats while it is still cool – enough to get us through the summer so I don’t have to turn the oven on! Another plan is to ramp up my trail running now, while the temperatures are mild, so that I am not ramping up and adjusting to the hot weather at the same time. Lofty goals, I know. Should I fail, at least summer is a forgiving season.


neva likes all of the treats i’m cranking out

my mint is sprouting after an apocalyptic haircut

jeremy and i enjoying a backcountry ski (sans neva)

pasque flowers in full force on my trail run

the ball bounces higher (and so does neva) when the field is clear of snow



I’ve been following my friend, Jennie, as she documents her Year of Pie on Instagram. The other day, she made a strawberry pie because she couldn’t wait any longer for the berries to come into season. I hear ya, sistah. Strawberries are the ones that bust open the berry floodgates of summer because they arrive in spring, except they never seem to arrive soon enough. I can’t tell you how many weeks I’ve been scrutinizing the strawberries in the grocery store, squint-frowning at the ones that are more white than red. But this week, they are all beginning to take on that blushing hue. I’m probably jumping the gun by a couple of weeks, but the time has come for strawberries and cream malasadas.

water, vanilla extract, freeze-dried strawberries, flour, sugar, eggs, butter, salt, yeast, evaporated milk



The idea I had was to make plain malasadas (those fried Portuguese doughnuts you find in Hawai’i that are the very definition of ono kind grindz) and fill them with strawberries and whipped cream, but then I found some freeze-dried strawberries in my pantry and decided to make the malasada itself strawberry-flavored. Freeze-dried strawberries turn to powder when you crush them. Dried strawberries with the texture of raisins will not turn to powder, they’ll just get squashed – so don’t use those. If you have dried strawberry chips that snap when you break them, those might work if you can pulverize them to a dry powder. I got my freeze-dried strawberries from Trader Joe’s, but you can also find them in health food stores and I may have seen them in Whole Foods. I subbed a half cup of flour with a half cup of the strawberry powder. It’s pretty potent stuff.

crush the freeze-dried strawberries into powder

it should be a pretty fine powder

mix it into the flour



**Jump for more butter**

the wamp invasion

Sunday, April 9th, 2017

Recipe: morel asparagus prosciutto lemon pasta

Colorado is undergoing a bout of Seasonal Confusion. It’s technically shoulder season for our two ski mountains as they both closed today until next Fall 2017. By the good graces of the atmosphere, we managed to nab a couple of powder days this past week at Eldora (thank you, upslope!) before closing day. It’s been a toggle from a snowy day to a sunny day to more snow to sun to snow. One day I’m trail running and the next I’m stepping into my powder skis. Makes my head spin.


jeremy gets first tracks in nearly a foot of powder

and it was the fluffy stuff

a half foot in the morning melted to an inch, then by day’s end it began to snow again

seeking fresh pockets the next morning



As the days get warmer, my mountain buddies and I are itching for mushroom season to start around here. Of course, if you want to speed the season up by a month or so, you merely have to drive 3000 feet down to the plains. So that’s what we did. I mean, lots of flatlanders come up to the mountains to hunt for mushrooms, so why shouldn’t the WAMPs (weird ass mountain people – that’s us) reciprocate? It’s early yet, but we were on a scouting run. There’s a reason we generally prefer to stick to our home turf in the mountains. We don’t have to worry about ticks, poison ivy, rattlesnakes, garbage, and a constant stream of people while we forage. And it’s hot on the flats. Oh man, I nearly lost my marbles when the morning sun emerged above the cloud bank to the east. My skin is still in winter mode. But the mushrooms beckon.

hello pretties! a little nursery of baby oyster mushrooms

my pal harvests some old oyster mushrooms to smear on a log at his house

these are western poison ivy stalks (pre-leaf) – don’t touch!

western poison ivy stalks with berries (again, don’t touch)



Since the Colorado high country will be among the handful of locations with the last morel flushes of the season, I’ve decided to share a recipe that I shot the previous spring for those of you with fresh morels in hand right now (or soon). It would seem that the sickness sets in earlier each year, but I like to think of it as diversifying my portfolio… of mushrooms.

there is much joy to be had in the hunt (from 2016)



Mushrooms and pasta are a no-brainer combination. Use your favorite kind of pasta. Mine is pappardelle. Because morels are the epitome of spring, I thought it appropriate to pair them with asparagus, which also sprout forth from the ground in the early season. Morels, more than the other wild mushrooms I forage, have that slight funk in flavor shared with the likes of stinky cheeses, well-aged full-bodied red wines, and cured meats. Therefore, prosciutto is a lovely companion to these delightful fungi, and hints of lemon zest brighten the whole ensemble.

pasta, morels, asparagus, cream, pepper, parmesan, prosciutto, butter, chicken stock, lemon, salt, garlic, olive oil

halve the morels

rinse and dry the mushrooms



**Jump for more butter**