huckleberry cheesecake ice cream coconut shrimp spruce tip syrup and the muir cocktail cherry (ice cream) bombes


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my trip to crazytown

Sunday, May 21st, 2017

Recipe: sous vide carnitas

The end of last week was complete Crazytown. As the trial headed toward closing arguments, a winter storm warning materialized into a Big Ass Storm in the mountains. We were supposed to get 3 to 7 inches of snow overnight, which I thought would be fine for me to get down the canyon to report for jury duty. Instead, we woke to 10 inches of snow, and by the time I left the house, another 4 inches had fallen in two hours and was coming down heavily. I gave myself an extra hour, but it turned out that I probably should have stayed at home. Spring and fall snow storms can be particularly tricky because there is that added component of water due to moderate temperatures.


2 feet of snow in 19 hours



Once I reached the narrows (a narrow and steep section of the canyon, notoriously dangerous when conditions are slick) I passed two trucks that had spun out on their way up. Visibility and traction were poor so that no one was traveling faster than 15 mph. There was nowhere to turn around safely, so I continued. Then I passed another truck that had gotten stuck in the snow. That’s when my Subaru began to slide where the road is canted and there was nothing I could do to stop it. It was a slow, but unnerving lateral movement toward the guard rail which keeps drivers from plunging into the rushing creek below. Subie came to a gentle stop against the two feet of snow between the car and the rail, but I was stuck. The young woman in the stuck truck ran over to help dig me out and after thirty minutes of failed attempts, I was finally able to get unstuck thanks to her pushing the car out. [If that young woman ever reads this, I owe you a bottle of wine, a cake, a fancy home-cooked meal, and my deepest gratitude.] All the while it was nuking snow, cars were slip-sliding everywhere, and I knew it would be impossible to drive home in those conditions. Heading down to Boulder was my safest option as there is no cell reception in the canyon.

I was 20 minutes late getting to court, and I knew I was holding up the trial. I ran through security in tears – a little traumatized, a lot upset – but I made it and we got underway. We lost power a half dozen times in court while the storm wreaked havoc all around. At the end of closing arguments, I found out that I was one of the two alternate jurors and that I could go home. A big part of me felt great relief, but I also felt sad that I wasn’t going to finish this journey with my fellow jurors (it was a terrific group of people), and then I felt annoyance that I drove through that shit show in the canyon to find out that I didn’t have to be in court. By the time I left the courthouse, it was snowing lightly in Boulder and Jeremy texted that the snow had let up at home. Aha! A window in the storm! But the canyon was closed because of a jack-knifed semi in the narrows. So I waited with a handful of others for 30 minutes next to the police car at the closure point until the road was cleared for travel. Despite the additional 12-18 inches of snow that had fallen since I drove down that morning, the roads were in far better shape with plows actively working the canyon. Once I got home, I just wanted to lie still and let Neva lick my ears and hair.


the morning after the storm

jeremy clears the deck while neva is neva



We are now in Crested Butte, de-winterizing the house and cleaning up all of the broken branches and repairing drip system components that were hammered by this winter’s 325 inches of snow. It’s quiet here. That’s shoulder season in a resort town. Folks flock to the desert to mountain bike while the trails slowly thaw out around town. Restaurants are either closed or operating on reduced hours. I like the quiet. I like the quiet.

the view east from monarch pass

glacier lilies starting to bloom

neva being an extra good and sweet girl on her hike



After a stressful day or event like my ride down the canyon, most folks could use a drink. I certainly felt like I could have used a drink – except I don’t drink. But you know what relaxes and soothes me better than a glass of whiskey? Tacos. Specifically, carnitas tacos. Some of us seek comfort in food rather than drink, and I happen to be one of those who prefers savory over sweet comfort food. I always order the carnitas tacos at a taco joint as my litmus test. It’s not that I know anything about how carnitas ought to be, I just know what I like.

pork shoulder, onion, orange, bay leaves, garlic, cinnamon, kosher salt

slice the pork into 2-inch thick slabs

prepped ingredients



Imagine my excitement when I happened upon a reference to sous vide carnitas and followed the link to The Food Lab. You bet I wanted to try it. I wanted to see if sous vide could give me flavorful carnitas that were also tender and moist.

squeeze the orange quarters over the pork

sprinkle with kosher salt

toss it all together



**Jump for more butter**

something to distract us

Sunday, March 12th, 2017

Recipe: sous vide ribs

We are into our second week without Neva while she is studying hard at doggy training camp. We miss her terribly. I catch myself scrolling through puppy pictures on Instagram because I’m not sure how to deal with life without a dog, even though I know she’s coming home soon. Oh, but the truth is we are keeping ourselves entertained while Neva is at school. We figured a weekend trip to Crested Butte would be much simpler with just the humans. It’s sort of a casual drawn out celebration of our 20th anniversary. Dad instructed me to go to their place in Boulder and select any bottle of wine in his collection for us to enjoy, with the promise that they would celebrate with us this summer with “an even better bottle of wine!” I don’t really drink wine, so it’s actually a bottle of wine for jeremy. But I find it funny and sweet, because my parents are so very fond of him.


he chose this one because dad had seven more bottles of it



It was an oddly easy and strange weekend in Crested Butte. There was no new snow, but we didn’t feel like skiing groomers. Erin told me that we have become totally Coloradofied. We skated and uphill skied, worked, and celebrated a friend’s birthday. And we both found ourselves muttering “I miss little Neva,” at random times throughout the days. Of course, with the Daylight Saving time shift, we lost an hour Sunday morning. That would have been fine except 1) we wanted to wake up early to uphill ski before hitting the road to go home and 2) we stayed up late watching an episode of The Great British Baking Show. So we both felt particularly awful when my alarm went off at 5 am, but catching sunrise on the mountain was worth every bit of mental pukiness.

preparing to skin up the mountain

gorgeous views from the nordic trails

roasty toasty enough to warrant short sleeves

the fleeting surprise sunrise colors on an early morning uphill climb



I’ve been playing around with the sous vide when the mood strikes me and I have to say I just love this thing more and more. One of the first recipes I tried back in November was barbecue ribs. Kenji has a lot of great tutorials on Serious Eats, with plenty of clear explanations and options. The ribs turned out so beautifully, we had a dinner party just to serve the ribs to our friends (who also gave them the thumbs up). It’s quite simple as long as you have at least 12 hours to sous vide the ribs. I haven’t tried this on baby back ribs as I tend to prefer St. Louis-cut ribs because they’re meatier. You merely need a rack or two of ribs, a dry rub, liquid smoke, and barbecue sauce. I list my favorite dry rub and barbecue sauce recipes below, but you can substitute your favorite versions – or if you’re short on time, you can purchase them. Kenji does have a way to achieve the pink smoke ring, but I find it completely unnecessary since it’s mostly aesthetic, so I skip that step. Regardless of whether or not you want a pink smoke ring, I think it’s worth giving his entire tutorial a once over if you’re serious about your sous vide ribs. Plus, it’s always good to learn things!

start with a dry rub, liquid smoke, and a rack of ribs

peel off the papery membrane on the back of the rack

cut into 3- or 4-rib sections

coat with dry rub



**Jump for more butter**

yes i am home

Monday, January 16th, 2017

Recipe: chinese red-cooked pork

Each day last week listed snow in the weather forecast for Crested Butte. That was mostly a good thing. Mostly. It was time for us to head back home for stuff like work and sanity, although we are only able to be in Crested Butte because of the internet (and the ability to work online). At first we thought we might be able to get home Thursday, then it looked more like Saturday. Well, I’m glad we didn’t plan to leave Thursday because that was (yet another) powder day. Remember how Crested Butte got four feet of snow the first week of January? They received another five feet in the second week of January. Do the math. Four feet plus five feet equals some of the best powder skiing ever.


jeremy drops into one of our stashes

how the snow piled up in our front yard



The plan was to ski Friday morning if the mountain received 6 inches or more overnight or to skin up the mountain if it was less. I awoke at 5 am when Neva kicked me in her sleep (she starts off in her bed, but always winds up on ours in the middle of the night). The mountain reported a few inches. I checked the pow cam, then three different weather forecasts. Our window of least snow had moved up a day. I woke Jeremy and we discussed our options in the dark as Neva began to petition for dinner (breakfast). If we wanted to leave that day, there was much to do in order to button up the place – wash towels and linens, vacuum, sweep, mop, scrub the kitchen, dishes, empty the refrigerator, clean bathrooms, dust, take trash and recycling to the dump, pack up, unplug, clear snow off the middle eaves. Six hours later, we were on the road. Five hours after that, we were home.

We spent a glorious month in Crested Butte, which is the longest we’ve been there in one go. Jeremy didn’t think I could do it because I usually start to lose my marbles after 2+ weeks, but I managed. Barely. As much as I love Crested Butte – and I really do love it – I get more done in Nederland. Thankfully, we were greeted with fresh snow and a calm atmosphere. Positively the best weather the Front Range can offer between November and April. Living in Gale Force Wind Central, you learn not to take days like that for granted. So we got out to enjoy this otherworldly (some might call it the Upside Down) version of home.


sunrise skate ski through the hall of trees

backcountry skiing with neva

hoar frost

close up of the crystals



The first order of business was to ski, because exercise keeps us all nice nice. The second order of business was to cook. Chinese New Year’s Eve is Friday, January 27th. I perused my list of “want to make” Chinese recipes and settled on red-cooked pork (hong shao rou). When I was little, my grandma and parents made it with a bone-in, skin-on pork shoulder cooked super tender and infused with the flavors of the heady, savory braising liquid. If you search online recipes, you will discover that most people are cooking with pork belly these days, which is far more luxurious than a humble pedestrian pork shoulder (but let’s all agree that pork shoulder is a truly wonderful cut). It’s best to get pork belly with the skin on, which my local Whole Foods doesn’t have. As my mom complained this summer, “They trim the skin off the pork belly – that’s the best part!” If your local Asian grocer has a butcher’s counter, then you can probably score skin-on (maybe even bone-in) pork belly. That’s what you want.

Other ingredients you should pick up while you’re at the Asian market are: Shaoxing cooking wine, light soy sauce, and dark soy sauce. Shaoxing is also known as huang jiu (yellow wine), but you can substitute dry sherry in its place. If you can’t find light soy sauce, using your regular soy sauce should work. The dark soy sauce is different though – it’s less salty, has a sweet finish, and adds a deep, rich color to the dish.


green onions, garlic, ginger, sugar, star anise, pork belly, shoaxing wine, light soy sauce, dark soy sauce

close up of the bottle labels



While researching recipes, I decided to go with the one that was the most straightforward. But it didn’t include ginger, which was in another recipe I liked. In these instances, the only solution is to consult with Mom. We exchanged a few texts and I was off to the races. Earlier this evening, after I had finished cooking, my dad called me.

“Mommy says you asked her about how to make hong shao rou. You should have asked me. Okay, tell me how you cooked it.” Before I could even describe the process, he interjected, “Now, first you have to cook the pork belly in cold water.” See, my dad gets SO excited about cooking and he is SO certain that his way is the right way, but it’s quite the ordeal to squeeze a reliable recipe out of the guy.

“I did that, Dad.”

“But did you scoop the scum away? You have to boil the yucky stuff off first.”

“DAD! THIS IS WHY I ASKED MOM AND NOT YOU!”


cover the pork belly with cold water

remove the scum from the surface of the liquid

slice the pork belly into 1.5-inch pieces



**Jump for more butter**