porcini mushroom lasagne fig and brandy jam fried vietnamese spring rolls (cha gio) brie fig apple prosciutto sandwich


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everything is awesome

Sunday, July 27th, 2014

Recipe: hot chorizo sweet onion dip

After spending a scorching day on the flats, Jeremy and I sat down the other evening to dinner and a movie in our living room. We don’t watch a lot of movies and there was a long list to choose from online. Both our brains were fried from the heat and a long day, so we agreed on The Lego Movie. We loved it. And now I have that song “Everything is Awesome” in my head. But you know what? Everything *IS* awesome.


pretty blanket flowers are blooming in our yard

mom and dad had us over for this delicious feast they prepared

toasting to life



Jeremy left for an out-of-town meeting on Saturday morning. I always worry that he’ll get stranded on the tarmac and starve, so I packed him a brie, prosciutto, and mixed greens sandwich on a baguette. And an apple. And potato chips. And some cookies. And a chocolate croissant. He departed for the airport late enough in the morning that it was already too warm for me to do a long trail run, but it was still early enough to grab a hike under wonderfully cloudy skies. So we drove in opposite directions from our neighborhood and I hiked into the high country. It’s been dry here, which would explain the utter lack of mushrooms (of any kind) on the trails of late. I’ve been scoping my huckleberries as well as the mushrooms. We need rain. They need rain. The mushrooms demand it!

I hoofed it up the trail at a good clip singing “Everything is Awesome” in my head. About an hour up, I approached a bend in the trail. My eyes are always scanning the woods around me for mushrooms, for wildlife, and for people (it’s the people you have to watch out for). I hadn’t encountered anyone all morning until a black bear stepped out of the forest onto the trail 20 feet in front of me. It had a full, healthy, black coat and looked to be an adolescent bear, slightly taller than a Great Dane and much fatter. My face lit up as I froze in place to avoid startling it. My gut instinct was to reach for my camera, but it was in my backpack. It hadn’t seen me yet. The bear was looking uphill as it strolled across the trail – doo dee doo dee doo. Then it casually turned to look around and spotted me. My presence gave that poor fellow a start and then the bear high-tailed it straight into the woods.

There was a huge smile on my face and I looked around to see if anyone else had seen the bear, but I was alone. It was my first bear sighting in our local mountains (I’ve seen them in town – sad…) and it was the healthiest, most handsome black bear I’ve ever seen. Note: black bears can be black, brown, cinnamon, even buff in color. I took a few steps forward to check if it was hanging out in the woods, but it was far away. And then I spotted my first porcini of the season. EVERYTHING IS AWESOME.


i named this one miguel



Jeremy was concerned that I would be sad and missing Kaweah in the house by myself. I do miss her, but I only tear up once or twice a day now. My folks came over for dinner Sunday evening because they think terrible things will befall me when Jeremy is out of town. I greeted them with a recipe that I had been wanting to make for years. It’s Todd and Diane’s adaptation of their awesome sweet onion dip and it is just as cracktastically addictive.

mayonnaise, parmesan cheese, cream cheese, black pepper, chorizo, sweet onion

brown the chorizo

dice the onion



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a weekend of celebrations

Sunday, June 15th, 2014

Recipe: pan-seared sichuan shrimp with glass noodles

You know it was a good weekend when you make food for three separate parties. I’m essentially partied out. But they were all wonderful, excellent, very good celebrations. The most important was Kaweah’s half birthday – her 15.5 birthday to be exact. Jeremy and I are still in awe that she is not only here with us, but generally in good spirits and always happy to eat. While we don’t normally celebrate her half birthdays, we felt it was appropriate to celebrate this one. I seared a few meatballs (ground beef, milk, bread, salt), fried a couple of bacon strips, and procured a proper filet mignon. Kaweah gets ALL of the good stuff.


kaweah loves birthdays and half birthdays



Kaweah gets so excited when we set a plate of goodies in front of her. She looks from the meatball to the filet to the bacon, to me, to Jeremy, then back to the meatball – over and over. All the while, she is trying to be a good girl, waiting for her release word… except she’s almost completely deaf. Instead of letting her eat off the plate, we hand-fed her (and I sliced that steak) so she wouldn’t choke on anything. I dare say she had a really really good time!

jeremy blows out the candles while kaweah stares at the meatballs

the tip of her tongue is sticking out in anticipation

chomp!



The rest of the weekend, we attended our friends’ birthday party and then prepped for and hosted a dinner party for my parents for Father’s Day. I know that I’m very lucky to have my parents here with me – even luckier that I can cook a special meal for them that they enjoy. But now that the weekend is over, I need to get back to simpler fare! I love the prep and great flavors of this shrimp and glass noodles dish.

shrimp, snow peas, vegetable oil, sichuan peppercorns, white pepper, salt, ginger, green onions, chili oil, soy sauce, sesame oil, glass noodles

grind the peppercorns

grate the ginger and slice the green onions



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fermentalicious

Monday, May 26th, 2014

Recipe: kimchi

Summer is taking her sweet time getting to the Colorado high country, and I’m fine with that. I got my first sunburn of the season over the weekend on a long trail run. The good news is that I was testing a new sunblock which worked really well, wasn’t sticky, greasy, or yucky. The bad news is that I forgot to apply sunblock to the back of my neck. But the other good news is that this tells me how well the sunblock works! I suppose every season requires some new manner of getting dialed in, but the transition from spring to summer is really quite delightful.


unsettled weather at sunset

dramatic colors

cooling off in the snow after a long climb

lunch with my ski betties at pizzeria locale



When I met up with Erin and Nichole last week for lunch, I brought each of them a big slice of tiramisu because we had too much in the house. Erin questioned the validity of the phrase “have too much tiramisu in the house”, but happily did her part to alleviate our refrigerator of its burden. I also brought a jar of kimchi for Nichole, knowing that she loves the stuff as much as I do. I had offered some to Erin, but she politely declined. You either love it or you don’t love it. It falls into that category of foods that smell terrible and taste fantastic. I’ll tell you who doesn’t love it – Jeremy. He walked into the great room after I had opened the jars to check on their fermentation progress and he grimaced, “Ew!! Kaweah, did you?!”

start with napa cabbage and salt

quarter the heads

cut into bite-size pieces

place in cold water and cover with salt



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