sourdough pizza frosé, two ways strawberry hand pies lobster morel agnolotti


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frosé, two ways

Sunday, June 10th, 2018

Recipe: frosé, two ways

It’s been too hot to cook. Normally in the mountains, we can cool down nicely in the evenings by opening up the house and running the fan (we don’t have air conditioning). But the heat and the height of pine pollen season have conspired to keep us holed up in the house while thick yellow plant sex covers the world around us. I am very allergic to the pine pollen, but this year it seems to be affecting those who haven’t experienced these allergies before. What we desire is a good rainstorm, because it washes away the pollen and cools everything down, but all we’ve been getting are teases and nary a drop of water from the sky reaching the ground.


storm clouds and virga with a rainbow in the bottom left at sunset

the winds kick up pollen storms in our valley

lovely clouds at sunset, but still no rain



I think we may have hit peak pollen yesterday, which means relief is on its way. Even so, it’s still hot as blazes and I couldn’t bring myself to blog about anything other than this frozen amazingness that I finally tried last week. If you are even remotely aware of food trends, you’ve heard of frosé and you know that it was all the rage two years ago. I’m always late to the food fad game, partly due to skepticism and partly because I just can’t get my act together soon enough to join the party. So for those of you who were completely unaware of the frosé revolution, I’m here to tell you to stock up on rosé this summer.

I’ve tried two variations that we (all of the lucky taste testers) like: classic and fruity. They have nearly identical ingredients, but one incorporates the fruit (fruity) and one merely uses the fruit to flavor the syrup (classic). I made a half batch of each “in case it didn’t taste good.” Silly me! Be sure to use a bold rosé – rosé of Pinot Noir, Merlot, or Malbec. And don’t break the bank on a super spendy bottle because you’re adding all sorts of ingredients and freezing the stuff – go for the cheaper bottles.


classic: strawberries, lemon, water, sugar, rosé

lemon juice, water, sugar, rosé, hulled and chopped strawberries

boil the water and sugar to make simple syrup

steep the strawberries in the syrup



**Jump for more butter**

the fruits of spring

Sunday, June 3rd, 2018

Recipe: strawberry hand pies

You might have thought I had been sucked down the rabbit hole of foraging for morels the past few weeks and you’d be half right. The other half of the story involves Jeremy’s family and some serious medical procedures in Denver. The good news is that I found plenty of morels (but is plenty ever enough?) AND that my in-laws get to return home this week! We also celebrated Neva’s three year anniversary from the day we brought our little screwball into our lives. And two days after that, our dear neighbors welcomed their sweet rescue pup to Colorado.


relishing those lovely spring aspens

finding the hidden treasures of the forest

not bad for a couple of hours’ work

neva got a new toy and a plate of beef, cheese, apple, and treats

making friends with minnie (her temp name) with a homemade treat



At the start of May, I was itching to make some strawberry recipes, but most of the strawberries in our markets sat pale and dejected, picked too early. Such a waste. I waited impatiently until I could get my hands on the sweetly-perfumed, deep red, juicy ripe gems of spring. I knew exactly what I wanted to make: strawberry hand pies. I like pies, but I have issues with fruit pies because the structural integrity makes for an aesthetic nightmare the moment you cut into one. Hand pies not only alleviate that problem, but you can actually cradle a single serving in your arms unlike a slice of pie. I started with my now go-to pie crust (from Kenji, of course).

ice water, flour, sugar, salt, butter

mix dry ingredients in a food processor

spread the butter over the dry ingredients

pulse the dough until it clumps

add the rest of the flour and cut it into the dough

sprinkle ice water over the dough

fold and press the dough into a ball

form two disks and chill



**Jump for more butter**

yellow fever

Sunday, May 6th, 2018

Recipe: mango sorbet

Lots of things happen in May around here, things like my annual MRI to monitor for breast cancer or the anniversary of my sister’s passing or the typical May snowstorm in the mountains that all of the mountain folk expect and all of the flatlanders can’t believe. It’s when we swap out our snow tires for the summer tires, admire all of the flowering trees in Boulder, and begin the mushroom hunting season.


flowers for kris, every year

my favorite weeping cherry in bloom, in the rain

the rains bring the oyster mushrooms

and if you’re lucky, they bring the blonde morels

met a little garter snake while foraging



That blonde morel was my first one I’ve foraged and there were whoops and hollers and high fives and hugs with my foraging buddy, Erin (she found her first one within minutes of mine). The list of edible mushroom varieties that I want to find is quite short, but now it’s shorter by one. Blonde morels are also known as American yellow morels (the variety we forage in the mountains is a black morel).

I have yet to see any morels hit our markets, but what I am seeing on sale lately are mangoes – especially the ataulfo or yellow mangoes, which are my favorites. The pit tends to be smaller, the flesh sweet and not as fibrous as its red-/green-skinned cousin. After a day on the flats looking for morels under the hot sun, I welcome a nice cold scoop or two of a smooth and refreshing mango sorbet. It’s fruity, it’s tropical, and it’s easy to make. The tequila is a nice way to keep the sorbet smooth as it prevents the formation of big ice crystals. If you don’t want alcohol in your sorbet, you can substitute corn syrup.


water, sugar, mangoes, limes, tequila, and salt (not pictured)

combine water and sugar to make simple syrup

slice and scoop the flesh of the mangoes



**Jump for more butter**