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archive for seafood

happy as a clam

Tuesday, December 9th, 2014

Recipe: linguine with clams

No new snow for nearly two weeks has actually granted me the opportunity to take care of ski stuff that I would normally neglect on powder days. For one thing, we finally took our skis in to have the bindings swapped. A little bird told me that I could bring in a six-pack of craft beer and the ski shop fellas at the local mountaineering store could turn those around for me in a day. So I did. And they did! And they waived a bunch of labor fees too. When someone does you a solid like that, you return a few days later with homemade cookies. We also took care of our skate skis and I convinced my buddy, Erin, to do a nordic ski clinic with me. Even though there’s no new snow, skiing is completely on the brain.


pet the local mountaineering store pup while you’re there

erin and i having fun on the nordic center trails

our instructor showing us how to wax



I lost my photo mojo for a little while there, but that might have been because I was under the weather with a weird 24-hour bug that knocked me off my feet over the weekend. A stunning, colorful sunrise presented itself to the east Monday morning, but I felt so terrible that I just pulled the blinds down and crawled back under the flannel covers. Blarg. Tuesday morning promised to be a repeat of Monday, except that I was filled with pep and energy! I scouted a new location for shooting sunrise and managed to witness a beautiful progression unfold from this vantage point.

so many colors

mesmerizing textures in the sky



Being sick is one thing, but having cotton-brain runs my motivation straight into the ground. My mind floats in a heavy fog of pain or dizziness until I kick whatever it is I’ve got. I can tell when it’s gone because my perpetual mental to do list comes back online. Jeremy can tell when it’s gone because I start saying things like, “Help me make the bed,” or “The pastry brushes belong over there,” or “What would you like for dinner?” One category that consistently delights him is seafood. It is probably my greatest regret about moving to Colorado from the coast. We do have access to good quality seafood, but it’s not the same access as when you live a few miles from the ocean. That and the fact that seafood is a somewhat spendy indulgence here. So the other night, I had a craving for linguine with clam sauce – except I wanted fresh clams.

olive oil, linguine, wine, pepper, butter, garlic, salt, clams, parsley

minced garlic

chopped parsley

prepped



**Jump for more butter**

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



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more than autumn leaves

Wednesday, October 8th, 2014

Recipe: cioppino

The most brilliant sunsets often involve something other than the sun. A setting sun in a crystal clear sky is predictable, plain Jane. There might be color, but it helps to have something more. Smoke, volcanic ash, pollution, dust, blowing snow, and water vapor can provide particulate matter in the air to absorb, scatter, and reflect light. The atmosphere peels away the shorter wavelengths, permitting the longer ones to bounce off these particles in the air, creating a glowing canvas on the sky. Colorado gets some pretty spectacular sunsets on a regular basis, but the Front Range really knocks it out of the park with dramatic cloud formations and weather phenomena. Monday evening, we were welcomed back to Ned(erland) with a nice display.


blazing sunset

turning rosy



The following day, I tiptoed about in the dark gathering my equipment, gloves, hat, headlamp, so as not to wake Jeremy and drove into the blackness of early morning. I drive carefully at night in the mountains, because you never know what will decide to spring across the road in front of you. We have some big critters around here that could do proper damage to a car, but in all honesty, I brake for little tiny voles and mice as much as I do for moose and elk. I arrived in Rocky Mountain National Park before sunrise, but the sky was getting lighter by the minute. I had rented the Nikkor 500mm f4 telephoto lens from my friends at Pro Photo Rental to shoot the total lunar eclipse, but figured I would also shoot the elk rut in Rocky – because you really don’t want to get too close to bull elks during the rut.

elk does and aspens bathed in golden sunrise

herding his harem across the meadow

non-competing males having breakfast



Wildlife photography is a different kind of photography from what I’m used to, so I felt it was good to challenge myself and try to improve what modest skills I have. Each time I shoot with the 200-400mm or the 500mm, I become that much more acquainted with the nuances of shooting super telephoto. Speaking as a photographer, the elk weren’t in the best locations for a great shoot and the bulls were not as impressive specimens as when I photographed in 2012. You can’t move them into the right light or the right setting like you can a cookie or a sandwich, nor can you move the mountains or the shadows or the trees or the guy who parked his Honda CRV in the worst place possible (but these are things you get used to when you photograph landscapes). You must move, and when it comes to bull elk in mating season, you give them wide berth and lots of respect. The sound of elk bugling into the evening air has been my soundtrack for much of the fall shoot and my trail runs for the last few weeks. Their calls echo back and forth between the hillsides of mountain valleys, eerie and haunting, but beautiful. Quintessential autumn in the Colorado high country.

bull elk bugling

this guy bugles constantly

handsome fellow

another bull elk chowing down on aspen bark



Whenever I set an alarm, I usually wake up five minutes before it goes off. But last night when my alarm sounded at 3 am for the total lunar eclipse, I was not awake, but in a deep slumber. I slunk out of bed and into warm clothes as Jeremy turned on his side and pulled the covers over his face. It’s funny that the resident astrophysicist is the one who sleeps while I stumble outside to photograph the moon, the planets, the stars, the meteors. It was not to be. A uniform layer of high clouds stretched from every corner of the world above me and I debated whether or not to stay up in the hopes that it would clear. The radar and the forecasts told me to go back to bed, so I dutifully obeyed. At least I got some elk.

We are on our fifth or sixth oscillation between warm and cold weather since late summer. During the first cold snap, Jeremy and I were driving to Crested Butte in freezing rain and quickly failing daylight. We agreed to pick up dinner on the road and my stomach turned at all of the fast food options. Pulling into Frisco (near Breckenridge) we discovered a Whole Foods had opened this spring. I knew exactly what I wanted as I ran through driving rain and snow into the store – hot soup. Jeremy rarely knows what he wants to eat, but because we were short on time, I told him he was having soup. In the parking lot, spooning hot cioppino into our mouths, I felt warmth spreading from my tummy to my limbs and up the back of my neck. Jeremy kept making mmm mmm mmm sounds because he loves cioppino. Behind the steamy windows of our Subaru, I swore a silent oath to myself that I would find a good recipe for cioppino and make it at home.


fennel, leek, onion, garlic, carrots, celery, green pepper, parsley, crushed tomatoes, olive oil

dried basil, dried oregano, dried thyme, bay leaves, salt, pepper, cayenne, tomato paste, flour, butter, chardonnay, water

halibut filet, large sea scallops, medium sea scallops, crab meat, shrimp, clams



**Jump for more butter**