italian marinated porcini mushrooms huckleberry crème brûlée homemade beef jerky for dogs chicken satay with peanut sauce


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yukes and neeves

Tuesday, July 17th, 2018

Recipe: italian marinated porcini mushrooms

If anything has become apparent in the last week, it is this: Neva gives Yuki courage and Yuki helps Neva relax. When Yuki is uncertain or confused, she sits down or gets to a safe place. This is how she has learned to deal with stress and it’s a pretty good coping mechanism.

On a hike last week, we crossed a narrow footbridge that spanned a raging mountain stream. Jeremy and Neva led and then Yuki and I followed. Yuki was doing just fine until we got to the middle of the footbridge and she happened to glance down at the frothing white water below. She froze and crouched low, backing up until she was safely off the bridge. I tried to encourage her, but she wouldn’t budge. I didn’t want to pick her up and carry her across because she needs to learn how to cross bridges. [Note: Neva also had issues first crossing bridges as a puppy – she barked at the bridges, too.] I whistled to Jeremy and had him come back with Neva. Yuki watched as Neva gracefully trotted across the bridge to her. They touched noses and then Jeremy slowly led Neva back onto the bridge, just a few feet in, and waited. Yuki really wanted to be with Neva. You could see her mustering up her little puppy gumption as she placed her front paws on the first boulder step leading to the bridge, trail wagging. She paused, and then went for it! She clambered up onto the footbridge and followed close behind Neva, never looking back. We were so proud of her and proud of Neva for leading by example.


my sweet girls



We brought Yuki out to Crested Butte for the first time this week. It’s a 5+ hour car ride from house to house, and we didn’t know how it would go down. When we packed the girls into the car on Monday morning for our road trip, they each settled into their dog beds. Neva usually cries for a few hours then paces about in her dog bed as prey drive kicks into gear with every vehicle on the road or field of cattle we pass. This time, Neva sat quietly, sniffing the air when the windows were open, and even lying down for a quarter of the trip. Yuki snoozed most of the way. It was by far Neva’s best road trip. My friend, Ellen, says Yuki is Neva’s stable goat. I had to google what a stable goat is, and she’s absolutely right!

yukes and neeves resting on a hike

little pups, big views



Even though it’s early season for porcini, I keep my eyes peeled when I’m on the trails in summer. There are always some early bolters. I recently managed to spy a handful despite wrangling a puppy who is low to the ground and likes to pick up all sorts of things with her mouth. It was nice to introduce Yuki to the porcini because “porcini” is her release word (“raspberry” is Neva’s release word).

remember this scent, young padawan



I don’t know if the kings (porcini, king boletes, boletus rubriceps) will flush this year like they did last year. One can only hope for two consecutive years of crazy goodness. If they do, I plan to make more of these Italian marinated porcini because I cried real tears when I polished off my last jar from the 2017 season. The recipe comes from Hank Shaw’s most excellent Hunter Angler Gardener Cook blog. It’s a winner. There aren’t many ingredients, but the technique requires time. It took me about a day. Do you need to use porcini? Hank recommends meaty mushrooms, like boletes or cremini or shiitake. Meaty.

fresh porcini, salt, olive oil, vinegar, lemon, oregano, red chili

slice the porcini 1/2-inch thick



If you’ve worked with porcini before, you’ll know that the more mature mushrooms have yellow pores attached to the cap. Hank peels these off (and dries and grinds them for porcini powder) because he says they acquire an unpleasant texture during the pickling. Since I was using mostly bouchons, I left the pores – which are cream colored when young – in place and they were fine.

A large percentage of fresh porcini is water. We remove the water by laying the mushroom slices on a layer of salt, and then sprinkling more salt on top of the mushrooms and allow them to sit for a couple of hours. This draws out the water until you have mushroom slices in a salty slurry. Press each slice between paper towels to extract more moisture. If you have cuts on your hands, I highly recommend using some disposable gloves to handle the mushrooms. Because… OW!


sprinkle the salt on top of the mushrooms

let the mushrooms sit for a few hours

water is drawn out of the mushrooms

press more moisture out of the slices



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feels so colorado

Monday, June 25th, 2018

Recipe: chicken satay with peanut sauce

It’s now officially summer! To be honest, it has been feeling like summer around here since May with all the heat and pollen and wildfires. But this past week was spent in true summer fashion: hiking, paddling, trail running, and lots of time spent in the high country. We like to get those early morning starts to take advantage of the cool air, the solitude, and the chance to spot wildlife like moose, grouse, deer, marmots, and other mountain residents of the non-human persuasion. Oh, and the wildflowers are starting to look pretty amazing.


happy neva on a hike

mountain stream cascade flanked by wildflowers

jeremy and neva at the end of a 12-mile hike

blue columbines on my trail run

…and more columbines on my trail run!



After last week’s recipe for grilling sourdough pizzas, I’m still all about the grill. When people mention grilling season, I’m always baffled because we grill all year long – even when we have to shovel a path in 3 feet of snow to get to the grill. But I suppose summer is true grilling season when you don’t want to cook inside the house and you can stand in shorts, flip flops, and hold a cold beverage while tending dinner over a tamed fire – that thing which distinguishes us from all the other animals. No matter how or when you grill, I think this chicken satay with peanut sauce should get some rotation in your dinner and/or party schedules. It’s long on ingredients, but short on preparation. Start with the chicken. [Note: I made a half batch in the photos, but the recipe is for a full batch which serves 8.]

lemon grass, shallot, salt, turmeric, brown sugar, cumin, coriander, garlic, chicken, canola oil, fish sauce

coarsely chopped lemon grass, shallots, garlic

place everything but the chicken in a food processor

purée into a smooth(ish) paste



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a good break

Monday, April 2nd, 2018

Recipe: braised rhubarb

I was nervous about taking last week off from posting, but felt I could use the break. I think I liked it a lot more than I thought I would. Or should. As tempting as it was to skip another week, I’m back at it. Last week was the university’s Spring Break, so we spent it in Crested Butte to squeeze out as many remaining ski days as possible. Neva turned three years old over break, which we celebrated with many of her favorite things like food, orange tennis balls, snow, running, and sleeping in the sun. You can watch her eat her birthday dessert on my Instagram.


happy birthday, little neva!



We received a little powder early in the week on the mountain, migrated to the Nordic trails until they were too worked over by the spring freeze/melt cycle, and then discovered the joys of crust cruising with our skate skis off-trail. It was a good lesson in making the most of every situation. The important thing is to look back on this ski season with gratitude that I was in good enough health to do all of these things in the first place.

such a beautiful sight to behold

getting plastered with snow on the lift

jeremy grabs a fresh line

crust cruising the wide open spaces



Spring in the mountains has been a series of fast moving snow storms alternating with sunshine and blue skies. This pattern can wreak havoc on ski trails as well as running/hiking trails because it’s never all snow or all dirt/rock in spring. More typically you have a combination of dirt, snow, ice, and mud, which is pretty miserable to run and nearly impossible to ski. But I feel so alive as we flirt with the smell of wet forests, spy budding catkins on the aspen trees, and watch sunset later each day.

then it snows and a mama moose and yearling stroll through for a snack



I’ve been waiting over six months to post this recipe for braised (roasted) rhubarb. Living at an elevation of 8500 feet means that we are seasonally out of whack with most of the country (and the world) for much of the year. Rhubarb is popping up all over my Instagram feed, but I know it will be months before my neighbors’ plants even begin to think about producing those brilliantly colored stalks. Those wonderful neighbors gave me some of their rhubarb last September before the first hard freeze. Since I was short on time, I made a super easy spiced rhubarb compote.

rhubarb, honey, orange juice, vanilla bean, star anise, cardamom pods, ginger, salt

slice the rhubarb

scrape the seeds from the vanilla bean



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