fried vietnamese spring rolls (cha gio) brie fig apple prosciutto sandwich huckleberry sorbet tamagoyaki (rolled omelette) and chirashi bowl


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don’t forget to cool down

Sunday, June 8th, 2014

Recipe: frozen strawberry basil lemonade

We wrapped up our time in Crested Butte with more riding, more trail running, and a fun dinner at our neighbors’ place. [Talk about a small world - our neighbor knows my uncle!] Then we packed up before sunrise Saturday morning and headed east. Kaweah did so well on the drive home. Normally she’s nervous and fidgety, but this time it was warm enough to have the windows down so she could sniff and watch all of the scenery go by. Kaweah was such a good girl. Everything seems to be an order of magnitude easier in summer: the packing, the travel, less gear, road conditions, weather, the dog.


riding at hartman rocks in gunnison

the lemon tart i brought for dessert at our neighbors’ place



Once home, we were greeted with fog and drizzle, a welcome reprieve from the relentless sunshine that can dominate mountain summers. Apparently, Nederland had received a good bit of moisture while we were away because every known weed had commandeered our front yard and walkway like a scene from some post-apocalyptic movie. But it was beautiful, lush, and green. The yard is dotted with colorful wildflower blooms and when you stand outside, all you can hear is the sound of hummingbirds zipping up, down, all around. Our trails continue to melt out slowly, but we are able to get more and more miles as winter retreats to the higher elevations.

gold banner dotted in morning dew

in search of trails that climb



Jeremy and I live for those cool, overcast summer days when we can slip out onto the trails without the sun beating down on us. More often than not, the sun is out and it is intense when you are above treeline and two miles above sea level. We make sure to drink plenty of water on the trail and post-workout. But it’s hard to resist one of those fruity, tart, sweet, frozen slushies in the late day sun. I was turned on to the frozen strawberry basil lemonade at The Secret Stash in Crested Butte, but when I’m home in Nederland, it’s easy enough to whip it up myself.

all you need: sugar, water, ice, basil, lemons, strawberries

combine the sugar and water to make a simple syrup

juice the lemons

hull the strawberries



**Jump for more butter**

so many ways about it

Thursday, May 29th, 2014

Recipe: orange creamsicle frozen yogurt two ways

There is a short window of time in late spring when: 1) the road to the trailhead is closed to cars, but clear of snow 2) the trail is completely under snow and 3) the snow is firm enough to hoof it on foot. I live for this window because it’s when we do the bike-hike-ski, a triumvirate of springtime mountain activities. And it was HOT. 60°F at 10,000 feet with the sun roasting us from above (so more like broiling). There are always ways to get your ski on, it’s just a matter of how determined you are to get it. And we are not the only ones out there.

[Many of you inquired after the sunblock I had tested and liked. It is TerraSport SPF 30 which is not only non-greasy, rubs in well, non-sticky, and waterproof for 80 minutes, but it rates well on the Environmental Working Group site, which I trust. We are also in the process of testing Vanicream for sensitive skin.]


biking up to the trailhead

stashing the bikes in the trees

hiking up to the basin

skiing out

switching from skis to bikes (what a junk show)

ready to ride out



I love the snow, really love it. When we paused in the shade to fuel up and throw on some long-sleeve shirts (the sun at high altitude can be really harsh), I happily dropped my pack and plopped my butt in the snow. FELT GREAT. I know why Kaweah used to roll around in snow patches on summer hikes. I do it too. But at our house, the snow is a mere memory from a few weeks ago. The earliest wildflowers are starting to show their color in the yard and the hummingbirds are zipping about in super-aggro mode. Where is the relief from the sun? It’s in my freezer and it’s easy to make, so you can have relief in your freezer too. I’m talking about orange creamsicle frozen yogurt. Remember those orange creamsicle pops from the 70s, the decade that tried to kill us all with fake colors and flavors? It was so excellent, I made two versions.

smooth version: vanilla extract, grand marnier, oranges, sugar, plain yogurt

grate the orange zest

juice the oranges



**Jump for more butter**

throwing it back

Thursday, May 22nd, 2014

Recipe: tiramisu

It’s nice right now in the Colorado Rockies. The pine pollen has yet to begin (I’m preparing myself for the allergy onslaught) and snowline continues to recede to higher elevations. More routes are accessible by foot or by bike, but I suspect there is still good skiing to be had further into the backcountry. In the past week we’ve been able to ski, trail run, and mountain bike in our “backyard”. The best exercise is the kind you love to do.


there were some patches of snow

but most of it is melting although the high peaks are looking good

me and my guy



I’ll admit that I don’t love running, although I’m warming up to it. But I love being on trails! Trail running is one of those things that involves some pain – the running, but so much awesome in terms of solitude, beauty, time for thinking, and scouting opportunities for all things foraging (just don’t trip while trying to scope out mushrooms). Jeremy and I start at the same time, but we run different routes that meet up an hour or two later. He runs faster, farther, and higher than I do, but then he is training for a longer and more grueling goal than I am.

The most common question Jeremy gets asked by our friends who read this blog is, “How do you not weigh 300 pounds?!” He weighs half that. Jeremy is not a muscle-bound dude. He’s lean, trim, and fit. And while I don’t ply him with fatty and sugary desserts 24/7, I worry even less about his occasional sweets consumption in the service of use real butter now that he’s trail running in earnest. After yesterday’s run, I reminded him that he was required to move the tiramisu in the refrigerator, because I needed the space.


lady fingers (savoiardi), eggs, mascarpone cheese, cocoa powder, Kahlua, cream, sugar, salt, espresso powder



I’ve been making tiramisu since the 90s, but in truth – I haven’t served it in the past decade more than a couple of times. I think food blogging makes me forget about the oldies-but-goodies recipes. Back in the day, I did not consider this an easy recipe. Today it seems really straightforward. Go figure. Experience is worth something. So here’s your Throwback Thursday…

pour the kahlua in with the sugar, salt, and egg yolks

whisk over a simmering bath until it leaves a ribbon (6 minutes)



**Jump for more butter**