sourdough baguettes japanese potato salad seared duck breast with morels and asparagus braised rhubarb


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i know a lot of good apples

Sunday, October 15th, 2017

Recipe: double apple bundt cake

When I first began foraging mushrooms several years ago, I got an idea in my head that it would be cool to dry a perfect slice of porcini mushroom to send to my friend, Sumner of Spotted Dog Farm in Asheville, North Carolina, to make a pendant or bracelet. I’m not a jewelry person, but I do love Sumner’s beautiful botanical resin work, and she said she thought it was a neat custom project to try. For some reason, the porcini in cross section just didn’t appeal to me enough to pursue it. But this past spring, I had collected enough black morels to set aside the cutest and tiniest of my haul to dry. The first two that I dried in our arid Colorado mountain air were lying on their sides, on a plate. I think the sides that were touching the plate dried at a different rate and resulted in somewhat lopsided specimens. The next four I set atop toothpicks a la Game of Thrones so they could dry as symmetrically as possible. I shipped these 6 morels to Sumner, identifying the lopsided ones as “test subjects” and the other four as potential keepers. Over the summer, she made them one by one, perfecting her technique (the morel surface is covered with tiny pits which can create air bubbles in the resin) and last week, she sent me the results!


four little morels set aside to dry

dried (and much smaller)

a morel pendant (with maidenhair fern)

es perfecto!



We weren’t sure how many would turn out in the end, if any at all. But Sumner had two that she thought were the best. I purchased those from her – one for me, one for my foraging pal, Erin. And I told Sumner to keep at least one of the others for herself to wear since she was digging on the mushroom jewelry. It’s just a nerdy little thing, but I love it because it is a permanent tangible record of my mushroom adventures that I can hold in my hand. And it connects me with two mountain women whom I love and admire. I was able to let Erin choose which pendant she wanted over the weekend when we hosted a dinner party for our fellow mountain dwellers. My dinner parties always serve multiple purposes: 1) to cook for and feed my friends 2) to spend time with friends and 3) to introduce my friends to one another. I guess we can also add 4) to get Neva used to behaving around other people.

cheeseboard to start the party

sitting down to start dinner

a partied out neva still tired the next day



By the end of the evening when everyone had gone home, Neva was snoring in her doggy bed, and Jeremy washed dishes while I cleared the tables and put the leftovers away, I smiled to myself and told Jeremy that we know some really great people. We call them good apples and I’m glad they’re in my life.

Seeing as apples are in season, it’s time to pull out the baking pans, the cinnamon, the butter, and those apples. I love apple cakes that involve mixing everything together, pouring the batter into a pan, baking it, then eating it. That’s gateway baking – easy baking. These are the cakes that hook you into the more complicated recipes as we march ahead into winter. This is the kind of recipe that comes together quickly and easily for those potlucks, office gatherings, school functions, whatever it is you do that requires you to bring a cake. And it comes from Dorie Greenspan. You will want to make this double apple bundt cake.


dorie’s double apple bundt cake

walnuts, flour, sugar, butter, raisins, apple butter, apples, powdered sugar, eggs, lemon, cinnamon, nutmeg, ginger, baing soda, salt, baking powder

whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together

cream the sugar and butter, then beat in the eggs



**Jump for more butter**

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**