olive roasted garlic lemon rosemary sourdough crown happy holidays mendiants porcini salt


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Wednesday, January 16th, 2019

Recipe: olive roasted garlic lemon rosemary sourdough crown

I hope everyone had a nice holiday season and enjoyed ringing in the new year! We kept things very low key here, because after all of the rush of holiday baking, package shipping, and making our Year in Photos digital card, I was over the holidays before they had even begun. Done with being social. Done with sweets. Done with being exhausted without the benefit of a proper workout. It was the culmination of several things, but two in particular: Yuki and tamoxifen. Ever since we got Yuki this summer, we’ve been active in puppy training, but not active in that day-long big hike or backpacking adventure or even trail running way. Then I went off of tamoxifen in September, and I think I may have gained some (additional) weight as a result of that. I just felt completely shitty.

Enough, I decided. Time to put my health first. I started working out daily either skate skiing, uphill skiing, or indoor training. It coincided perfectly with the holidays because all I remember was exercising hard, sleeping a lot, and feeling really tired. This is how I kick myself out of a funk, and I definitely felt better and more like myself after a week.


enjoying the views and getting my fitness back on the nordic trails

skiing beaver creek



We also shifted Yuki’s winter training into high gear. Jeremy really liked the idea of skiing with our dogs, but he dreaded sacrificing ski days to get the pups sorted out. Contrary to what people think, training our pups involves a lot of untangling of leashes, stopping to adjust harnesses or booties, yelling, and very little actual skiing. On the one hand we have Neva who, while adjusting well to her “calm down” meds, is still highly excitable and reactive when outside. On the other hand we have Yuki who wants to jump on Neva’s head, jump off the track into the deep snow, and bark at/hide from unfamiliar people and random plants. It’s a bit of a clusterfuck, but we got it sorted out! Yuki is a great little ski pup, although she runs out of gas much faster than Neva. We’ll see if it’s just age and fitness or if she’s simply a short-distance runner.

jeremy skates with both dogs (but one-on-one is much better)

uphill skiing with the pups



One major part of Yuki’s training was Free Range Yuki. Whenever we left the house, Yuki went into her crate and we cordoned off the main room so Neva would always be in plain view. It makes Yuki incredibly upset if Neva is out of her sight because how else can you be the boss of someone? If we crated Yuki with a mat or blanket, she would chew and ingest said mat or blanket. I felt at 11 months, it was time for Yuki to transition from the crate to Free Range Yuki, because we wanted more freedom for us as well as for her. We started by setting up a web cam in the main room and leaving the house for 30 minutes. We just sat in the car in the driveway and monitored the pups. Neva was fine, Yuki was puzzled, but settled down after 25 minutes. Over the past couple of weeks, we’ve increased the time away as well as gone to various local hangouts within a 10 minute drive to work and observe the pups. Yuki is much better behaved when we are not around. She and Neva sleep or look out the window or grab a drink of water, but otherwise they are super chill. Yuki can be a bratty and bossy little sister to Neva when we are home, but when we’re not in the house, she looks to Neva for comfort and companionship.

watching yuki from the crested butte public library



Of course, just as things started to find a rhythm, I caught a cold last week. I’m finally on the mend, but this was not the way I wanted to lose weight. There’s nothing like being sick to remind you to take advantage of feeling good when you can.

And on an unrelated note, I found myself in the pages of the 2019 Caltech Alumni Association’s magazine. If you know anything about my alma mater, then you will understand when I say that I never expected to see a mention of me except possibly on the occasion of my passing (which I’d never see). I’m saving a copy for my mom.


who says nothing good comes from social media



There happens to be a recipe for you after all that yada yada. While Jeremy would be perfectly content if I only ever made sourdough baguettes, I personally enjoy bread with mix-ins. In today’s case, it is sourdough bread with roasted garlic and olives. But it doesn’t stop there! Years ago I fell in love with a sourdough crown that I used to purchase from Cured in Boulder. It was topped with olive oil, sea salt, rosemary, and lemon zest. How lovely to turn an already extraordinary roasted garlic and olive boule into a crown adorned with all of those goodies. Shall we?

the bread: sourdough levain, water, olive oil, bread flour, whole wheat flour, olives, salt, (more) water, and garlic



If you are new to sourdough baking, it’s important to point out that making sourdough bread is not a quick process and requires a little bit of planning on your part. I start by mixing my levain the night before I make and shape the dough. To make the levain, you need some well-fed starter, which for me means feeding my starter the morning before the night I feed the levain. 8-12 hours after feeding usually results in a happily bubbly starter. My kitchen is cold overnight (about 55°F in winter), so I try to give the levain 12 hours to become active and full of bubbles by the time I’m ready to start the dough the following morning. Bubbles are a sign that the wild yeast are doing their job – eating and producing carbon dioxide. The levain should float in water.

the levain is ready

dissolve the levain in water

add your flours

mix until there are no dry pockets of flour and the dough is shaggy



**Jump for more butter**

back on track

Monday, December 10th, 2018

Recipe: mendiants

At the start of the summer I had grand plans to resume long trail runs, big hikes, and backpacking with Neva while exploring new wildernesses. Then we got a puppy. And while Yuki is an exceptional dog, puppy training can derail some (or all) of those big summertime adventures. The incessant smoke from western wildfires didn’t help either. As September neared, my oncologist said I could stop my tamoxifen (estrogen modulator), which I had been taking daily for a decade to prevent a recurrence of breast cancer. That was great news! Except I think it left me feeling tired. In the last month, I’ve finally begun to pull myself out of this funk that slowly crept in and took over my life. Part of that process involved long overdue household upgrades, massive cleaning, and also important life updates – like who will take Yuki and Neva if we both die? Folks, make sure you have a will and make sure it is up to date! Another part was putting my physical and mental health ahead of things like social engagements, social media, other people’s drama, or this blog. The older I get, the more I value my time and what I do with it.


quality time outside with a good friend and good pups



Before we get to the super fast, super easy, super awesome recipe, I need to share Maggie’s story in the hopes that someone out there will see her and realize that their life will be incomplete without this sweet girl. Maggie was surrendered this summer to RezDawg Rescue (the wonderful organization that rescued our beloved Yuki). She was terribly malnourished and neglected. Under the care of her foster family, she has returned to a healthy weight and her beautiful coat is growing back. Despite what she’s been through, she has a lot of love to give. Maggie is a smart and gentle 5-6 year old yellow lab mix who is looking for her forever family and is available for adoption now. Believe me, if we could handle a third dog, she would be my girl. If you or someone you know is interested in providing Maggie with the loving and caring home she deserves, you can apply to adopt at this link: https://www.petstablished.com/pets/public/6615. She is currently being fostered in Longmont, Colorado. You don’t have to live in Colorado to adopt Maggie!

maggie is on santa’s nice list



This year’s cookie list is shorter than last year’s list for the sake of my sanity. One of the simplest and most popular sweets I distributed last year were mendiants, which I learned to make 11 years ago in my advanced pastry skills program. Traditionally, these one- or two-bite French confections are disks of dark chocolate studded with dried fruits and nuts. They are crazy easy to make if you merely melt the chocolate without bothering to temper, but tempering the chocolate gives the final product a shiny finish, that distinctive snap, and a longer shelf life. I had a lot of fun thinking up flavor, texture, and visual combinations.

dark chocolate, candied kumquats, hazelnuts, dried apricots, chopped raw pistachios, toasted coconut flakes, pulverized freeze-dried raspberries, cocoa nibs, candied ginger, dried organic rose buds, flake sea salt, almonds, dried cranberries



If you opt to melt your chocolate, do it gently over a water bath or at half power in the microwave for 30 seconds at a time, stirring between each zap session. If you decide to temper the chocolate, you can see how I go about the seed method. You’re not limited to dark chocolate. Milk chocolate and white chocolate are a little finicky compared to dark chocolate due to the milk solids and cocoa butter content. They tend to burn more easily and temper at a lower temperature, so you’ll have to be more vigilant.

seeding the melted chocolate



**Jump for more butter**

mushroom madness

Thursday, October 11th, 2018

Recipe: shroomaki (japanese mushroom roll)

Our cooler weather turned to unsettled weather which turned to glorious cold and snowy weather this past week. While the snow will move on after Sunday and give way to sunshine for a week or more, I’m pretty spanking happy about getting this early dose of winter right now. I baked breads, we got Yuki out for her first romp in the snow, we are running the heat, and ALL of the warm blankies are out for people and canines alike. The transition is always a touch startling as we adjust our internal thermostat to sub-freezing temperatures outside, but we find exercising outside in the cold is the best and most fun way to get your body geared up for winter!


first came the rains and the sunrise rainbows

dusting off my sourdough starter and baking some bread

and cranberry walnut sourdough bâtards

my all-weather pups in the high country

my beloved pack

officemates chilling out while i work



The kitchen has seen more use in the past couple of weeks than it did most of the summer. So far I’ve made chili, posole, pasta bakes, several batches of cookies, breads, and plenty of sushi. The wonderful nature of sushi is that it’s a no-brainer meal for summer, but it is also perfect for cold weather with its accompanying tempura and miso soup and agedashi tofu and warm seasoned sushi rice. As I rummaged through my chest freezer recently, I grabbed a bag of frozen sliced matsutake and decided to season them Japanese-style. And then a vision of mushroom sushi goodness came to me. I knew what I had to do. If you aren’t a mushroom lover, you must now look away and return for the next post. If you even remotely like mushrooms, this roll is for you.

3 kinds of mushrooms: shiitake (left), beech (top), and matsutake (right)



A dedicated mushroom sushi roll sounded like a great idea. Each type of mushroom is prepared a different way. I decided on matsutake mushrooms simmered in a soy sauce base, shiitake mushrooms simply sautéed, and tempura-fried beech mushrooms. What’s great about mushrooms is that you can substitute other varieties if you don’t have, let’s say, matsutake on hand. Shiitake would be great in place of matsutake and you could sauté oyster mushrooms instead of shiitake, and tempura fry enoki or maitake in place of beech. Flexibility is good. Options are good. I will say, if you CAN use matsutake, please do. They have this certain special cinnamon-pine spiciness that is so complementary with the soy sauce, mirin, and sugar. It’s magical. And if you are looking to make this gluten-free, replace the soy sauce with tamari.

water, mirin, hondashi granules, sugar, soy sauce, sliced matsutake

put everything in a small saucepan

bring to a boil, then simmer until liquid is gone

super flavorful mushroom slices



**Jump for more butter**