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 savory

waiting for ski season

Wednesday, October 29th, 2014

Recipe: salmon rillettes

This will have to be relatively quick, because I’m in a lot of pain thanks to that shoulder/neck problem that is aggravated when I am on the computer or doing just about anything. We had a nice little snowstorm early this week, but now it’s sunny again – dang it!


taking advantage of the cold to go for a nice trail run in the snow

pretty pink sunset



Actually, the sunny weather is good, because my parents are in town and they don’t do so well with snow and cold. My parents and I have extremely different interests. They’re probably more mainstream because they enjoy things like shopping and television and luxury travel. That’s not really me. That’s not me at all. It’s okay though, I accept the differences and just try to focus on quality time together.

tutorial session for their first iphone

lunch in boulder before an afternoon of shopping



After picking up several nice bottles of wine, Dad wanted to have a little tasting party with appetizers. So he said, “I’m going to serve X, Y, Z wines, and you plan a menu around it.” I usually do it the other way – plan the menu and pick the wine – but I could work with it. Dad loves having a plan and he loves it even more when I make the plan and he gives it his executive approval. One of the items I made for the party was salmon rillettes. It’s something I’ve had on my “to make” list for years. Plus, my mom loves salmon and it makes me happy when I can cook something she will enjoy.

white wine, butter, lemon, paprika, olive oil, salt, peppercorns, coho salmon, smoked salmon, bay leaf, shallot, celery, chives, leek

place the celery, leek, peppercorns, bay leaf, wine, and water in a saucepan

salt the salmon

slice the smoked salmon



**Jump for more butter**

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**

choppin’ broccoli

Sunday, October 19th, 2014

Recipe: roasted broccoli and farro salad with feta

I’ve spent the past two weeks trying to get myself back into the groove over here. Somehow, I managed to catch the tail end of tomato season so I could process and can those precious red orbs for our long winter ahead. And there are those things we do every fall like trim mistletoe from our trees, clean out the gutters while the squirrels chatter angrily at you, spread all of that dark and earthy compost in the yard to make room in the composter for the winter. I’m attempting to get back to a regular trail running regimen as thoughts turn to ski season and limited days on clear trails by foot. Last week, I passed a woman with a black lab puppy on a leash near the elementary school. Ten weeks old, she told me as it sat on its little haunches trying to eat its leash. I smiled and continued on my way, thankful that the trails were empty, running through the woods wiping away the tears. But the good thing about long trail runs is that my mind won’t linger on one topic for too long. Eventually it will turn to the client shoot I have to finish or those photos from the fall shoot that I haven’t even looked at since capturing them weeks ago.


a sea of clouds at sunset

pink clouds hugging the mountain top at sunset

first light hitting blowing snow



While I was on the fall shoot, I spent a good bit of time driving and hiking around the mountains by myself. My brain never shuts up and I’ll be the first to admit that food is always on my mind. So I began compiling a list of recipes I wanted to try that popped into my head while hunting aspens. My kitchen in Nederland is my headquarters – my base of operations. Once home, I couldn’t wait to get started. Something I had been craving was a hearty grain salad.

green onions, salt, red pepper flakes, feta, farro, parsley, broccoli, olive oil, red wine vinegar, black pepper

cut the crowns into bite-size florets

slice the stalks



**Jump for more butter**