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cold buzz

Monday, March 9th, 2020

Recipe: cold brew coffee

People, I am feeling it. I am feeling that excitement about spring and green things sprouting from the ground and sunshine warming my back in the mornings and bright afternoons and bird song riding gentle breezes that dance through open windows. Winter has been decent with a slightly above average snowpack. Higher sun angles and longer days mean we can look forward to crust cruising in the mornings, swooshing soft or slushy stuff in the afternoons, big spring snow storms, increased (avy) stabilization, and more backcountry fun.


bluebird backcountry day

skijor with the pups

celebrated 23 years of marriage with an early morning uphill ski

and we grabbed a surprise 13-inch powder day



I used to resent the loss of an hour as we adjusted to Daylight Saving, but I was pretty happy to shift ahead this weekend. It’s partly for the later sunsets and mostly because Neva has the annoying habit of waking before daybreak and standing next to the bed, moaning/growling at us until we get up and feed her or until she pukes. So we’ve gained a little more sleep time in the mornings for another month. It’s not that bad, because I’m a morning person. Jeremy isn’t so much of a morning person, but he gets up early because that’s the best time to get things done and because he has coffee. If there wasn’t coffee, I’m just not sure Jeremy would be a functional member of society.

Last summer when I was out foraging with Erin and Jay, we stopped for a snack break and Erin handed Jay a large Nalgene bottle of dark half-frozen liquid. “Is that coffee?” Yep, it was cold brew. Erin told me cold brew is easy to make and a lot cheaper than buying it. I would occasionally get Jeremy a bottle of cold brew coffee, but he rarely requested it – probably because it’s so spendy. I made a mental note to read up on it and to try making some.

There is good news with regard to making your own cold brew such that I can’t wrap my head around shelling out the bucks to buy it anymore. First off, you don’t need to use the fancy high end stuff like that fair trade, light roast, single-origin, unwashed Ethiopia bean. Save that for your extra special hot cuppa. The lighter, brighter, more acidic and floral notes of regular coffee don’t really come out in the cold brew process. Instead, you’ll hit the earthy, chocolatey, nutty characteristics of a darker roast. And it will be smoother since heat is required to extract the acidity you find in hot brewed coffee. I use Trader Joe’s Colombia Supremo medium roast whole beans. As for equipment, you can get away with a $14 coffee grinder, a $2 1-quart wide-mouth canning jar (or a few more bucks for a 2-quart wide-mouth jar), some coffee filters (or a nut milk bag), and a sieve. You could use a large plastic container, but glass doesn’t retain odors and I find it much easier to wash the oily residue off of glass.


coffee beans and water



Don’t grind your beans too fine because it makes for a murky final beverage and a lot more sediment. A quick few pulses work great in my Krups spice grinder and I process the beans in 1/4 cup batches. I’ve started following the general rule of thumb of about 1/4 cup of beans per cup of water, but the recipe below starts off a tad more conservatively. It’s all very forgiving. Scale the amount accordingly to accommodate your tastes and the volume of your brewing vessel. The grounds go into your jar with the water (I happily use cold tap water) and get stirred until there are no dry pockets floating about. I cover the mouth of the jar with a coffee filter and secure it with the canning lid ring (but not the actual lid). You can use a towel or cheesecloth, but I think the idea is to allow airflow without introducing undesired extras like floaty pet hairs.

coarse grind works best

stir with water until all grounds are wet

the grounds float at first, but will mostly sink with time

cover with a cloth or a coffee filter



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run me hot and cold

Sunday, February 23rd, 2020

Recipe: mushroom carnitas with magical green sauce

We’re getting that spring swing already – days of sunshine and warmth interspersed with frigid cold. I have found the best method for enjoying the weather is to roll with it. By now our bodies have grown accustomed to winter conditions such that warm days feel like a beach vacation without the sand getting into your personal spaces. I’m kidding, it’s nothing like the beach! And that’s great because I’m not a huge fan of tropical climates and their sandy associations.


sun and snow is so colorado

pups’ day off means jeremy gets to play

playing in the yard after a storm

getting ready at the trailhead – i feel the same as yuki

the pups love their cold day ski tours

and they really love the sunny day ski tours



I’m getting into the groove of the longer days. Extended hours of winter darkness don’t get me down the way they do other folks (including Jeremy), but I do find my self-motivation increasing with more daylight. I spent much of the long holiday weekend cooking and baking old favorites as well as a few new recipes.

his (chocolate espresso raspberry) and hers (lemon huckleberry) small cheesecakes



One of the new recipes had caught my eye on Instagram the week prior: mushroom carnitas. This stirred triple excitement in me because 1) I was already obsessing about our spring mushroom foraging season, which includes oyster mushrooms that are used in the recipe 2) I love carnitas and 3) I’m always looking for tasty ways to reduce our meat consumption.

a lovely cluster of oysters that erin had found a couple of seasons ago

a haul of spring oyster mushrooms from another season



I could have waited for oyster season to start before testing the recipe, but fresh oyster mushrooms are usually available year round at my local Whole Foods or the bigger Asian markets. I made a half recipe and only grabbed a pound of oysters. Now do you have to use oyster mushrooms? No, you don’t. But I wouldn’t use regular mushrooms because the texture of oysters tends to be stringier which lends well to the mushroom carnitas. Based on my limited knowledge of mushrooms, I’d suggest beech or king trumpets (aka king oysters) for substitutes as they offer a similar texture/structure.

onion, lime, orange, oyster mushrooms, black pepper, cumin, coriander, oregano, garlic powder, salt, worcestershire sauce, olive oil

lime juice, orange juice, sliced onions

shred the mushrooms by pulling them into strips

if the caps are too firm to shred, you can slice them with a knife



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not a pita

Thursday, February 6th, 2020

Recipe: sourdough pita bread

It’s already February and I can’t help but feel a slight panic that winter is nearly over. Technically we’re only halfway through it, and snow season for us can last into June or July if we’re lucky. This season Jeremy and I made a pact that we would stop being powder jerks and make a point to regularly ski groomers, uphill, Nordic, backcountry – anything active with more focus on cardio. It’s been great, and when we hit those high pressure systems that leave us with more ice than snow, we grab some miles on the treadmill or indoor bike trainer.


when there isn’t snow, these two happily fetch/chase



We celebrated Chinese New Year quietly at home with traditional dishes. I kept it simple and allowed myself a few shortcuts (frozen dumplings and bao) for sanity’s sake as we were packing up to head to Crested Butte.

symbolic foods for good luck, fortune, health, and happiness

sweet red bean bao in the morning

a nice view of mount crested butte

week old powder holds up nicely around here

diffuse light and long shadows



This past Saturday, Yuki turned two years old. It’s hard for me to think of her as anything other than a puppy because she is such a baby. We celebrated with goodie plates: raw beef, beef meatballs, bacon, Parmesan crisp, unsweetened whipped cream, and their usual homemade dog treats decorated with sugar icing and naturally colored sprinkles. It’s been such a joy to watch Yuki learn, grow, and become more confident while maintaining her playful, silly personality. We love her so very much.

our birthday girl

monster candles seemed appropriate

pawty time!

the pups burn those calories and then some

skate ski in 3°f



The night before, our low temperature dropped to -27.3°F and the high for the day never cleared 4°F. I don’t know about you, but that kind of cold is a great excuse to bake and run a hot oven. A couple of years ago, shortly after I had received my sourdough starter, I split some off to give to my friend, Amanda. We were both new to the sourdough game and stood around discussing different foods you could make with sourdough starter. She mentioned homemade pita bread and told me there is no going back once you’ve eaten fresh baked pita. Amanda assured me it was easy to make, so I figured there must be a sourdough version.

sourdough levain, bread flour, whole wheat flour, sea salt, water, olive oil



The sourdough levain should be fed at 100% hydration. If you’re new to sourdough, the 100% hydration means the starter was fed with equal WEIGHT (not volume) water and flour. The wild yeast in the starter needs to have enough time (usually 8-12 hours at room temperature) to digest the new food and produce carbon dioxide bubbles. When the levain is ready, all of the ingredients get mixed together. You can knead the dough by hand or with the dough hook of a stand mixer.

the bubbles indicate the levain is ready

combine the ingredients in a mixing bowl

i used a dough hook to knead the dough



The dough will feel smooth and elastic after 4-5 minutes in the stand mixer or 8-10 minutes of kneading by hand. Place it in a lightly greased bowl and cover with plastic wrap. Allow the dough to rest until doubled in size. This can be anywhere from 2 hours in a very warm room to 24 hours in a very cool room (64-68°F). I let mine go for 24 hours because our house is always cold in non-summer months.

let the dough rest in a covered greased bowl

doubled in size



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