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weekend jollies

Sunday, April 13th, 2014

Recipe: strawberry cinnamon rolls

Jeremy and I usually spend our weekends working because that’s when all of our favorite places tend to be the busiest. But after a long day of shooting (for me) and editing a scientific paper (Jeremy), we needed to get out for a break. My idea of a break is exercise in the great outdoors. And they really were great that evening, touting some of the finest spring conditions I’ve enjoyed in a long while.


there were clouds all around except for one giant blue sucker hole above us

excellent snow (fast, yet good grip for climbing)

skiing back to the car, we ran into a few thin spots



And then we got 8 inches of snow on Sunday. I’m not complaining! We usually get a big dump of snow the day AFTER our local ski hill closes for the season. At least this time it was on closing day. My friend, Sarah, asked me on Friday what I was going to do now that ski season (she meant resort ski season) was drawing to a close. I smiled and said, “BACKCOUNTRY skiing!” That’s part of the reason I wasn’t freaking out about skipping closing day. I wasn’t skiing it because of that whole weekend-crowds-bad-timing-of-the-powder thing AND because I was busy making a mess at home. But what a delicious mess it was…

dough: flour, vanilla, milk, eggs, butter, sugar, salt, yeast

pour the yeast over the warmed milk

mix in the sugar, butter, eggs, salt, and vanilla



**Jump for more butter**

shruba dub dub

Wednesday, April 2nd, 2014

Recipe: strawberry shrub

I just peeked outside on our deck to see a few inches of fluffy, beautiful snow accumulating at a nice clip. An upslope storm is hitting the Front Range right now. That’s why we came home early from Crested Butte – to catch the powder (and just to be home again – I love home). Kaweah, who usually sleeps most of the day, was wide awake watching us vacuum and scrub our place down in Crested Butte this morning. She knows the drill. She knows when we do this, a 5-hour car ride will follow. Kaweah didn’t sleep a wink during the drive home either. I think it makes the poor girl nervous. Once home though, she was pretty waggy and wanted to check everything out. Once we unloaded the car, I finally got her to settle down in her bed.


all comfy and cute



A few minutes later she was curled up and asleep, able to relax at last. There was merely a fresh dusting of snow in our yard when we arrived in Nederland in contrast to the several feet of snow piled up in our yard back in Crested Butte. One thing I noticed this winter is that we nominally enjoy one season in Crested Butte at a time. In Nederland, we straddle two seasons because Boulder sits 3000 feet lower in elevation and usually enjoys springlike conditions while we’re getting second helpings of winter in the mountains. I realize now that I actually like this. It mixes things up a little bit – keeps it exciting.

California strawberries have been showing up in Boulder markets lately. I’m not talking about the white, styrofoam, flavorless strawberries of the off season, but the juicy, red, sweet morsels that warrant festivals in celebration of this beloved fruit. So let’s make a shrub!


you’ll need: strawberries, sugar, and red wine vinegar (or apple cider vinegar)



What’s a shrub? Good question. I was not familiar with shrubs until two summers ago when Wendy gave me a jar of homemade rhubarb shrub after a successful morning of foraging. The first time I tasted it, I was startled. It’s sour and sweet… but sour! Shrubs are acidulated beverages, in this case it is a sugary fruit syrup made with vinegar. Back in the day, it was a way to preserve fruit well past its season. A shrub is also known as a drinking vinegar. They’re great to sip or to mix into cocktails or soda water and they are SO easy to make!

hull and quarter the strawberries

add sugar

stir it together

cover with plastic and chill



**Jump for more butter**

delicate

Wednesday, March 26th, 2014

Recipe: almond lace cookies

Over the years, I’ve come to the conclusion that most of the foods I liked as a kid that came from the supermarket shelves are highly overrated. I’m sure you are familiar with the situation. You’re standing in the cookie aisle of the grocery store and you see a familiar brand. You buy it with an anticipation that is stirred by nostalgia. And the moment you take a bite you think, “This just isn’t as good as I remembered.” I find that time and again, the things I make at home are ten times better than what I can get from those shelves. Surprisingly, the recipes aren’t necessarily all that difficult! Take almond lace cookies, for instance. Super easy to make, a little dangerous, and you can skip the shipping step that breaks them into tiny shards!


you will need: flour, salt, sugar, butter, vanilla, almonds, light corn syrup

grind the blanched almonds to a fine meal



These crisp, buttery, nutty wafers come together in no time flat. It’s basically melting butter and sugars together, then stirring everything else in. The resulting batter is thick and oily (from the butter) and smells fantastic. Definitely line your baking sheets with silpat or parchment paper, lest you want molten sugar to adhere to your pans.

melt the butter, sugar, and light corn syrup together

stir in the flour and salt

stir in the almonds

add vanilla



**Jump for more butter**