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Recipe: miso peanut butter vegetable dip

We now have a 10 week old puppy who consistently sits to ask for things like food, water, toys, to be let out of her crate, to have a ball tossed, to be let back inside, to be petted. You may wonder why she has to request water – why we don’t have a bowl lying around for her to take drinks as needed… After Neva takes a big drink, she loves to place her paw on the side of the dish and tip the whole thing over. It was funny the first time and not as funny the next 10 times. But she’s a lab and true to her breed, she loves the water. We wanted to get her swimming, but right now our lakes are cold with snow melt and she hasn’t received her leptospirosis vaccinations yet (they start in a couple of weeks). So we’re taking baby steps starting with Kaweah’s old baby pool. Kaweah never cared much for it (she was a hardcore girl – she wanted her frozen mountain lakes), but it’s perfect for Neva at this stage on a hot, sunny day.

jeremy introduces her to ankle-deep water

she warmed up to it when we tossed in her spiky ball

really getting into the fun with a flying leap

Everything was great until Neva fetched the ball, dropped the ball, and promptly squatted to relieve herself in the pool. We are still getting to know Neva’s bladder schedule, which is to say, we still have occasional accidents. But it’s all a big learning curve – which food works best for her digestion, what time of day is best for training, when she needs naps and when she needs play. It’s hard to believe we have only had Neva for two weeks because it feels like months.

running her brains out in a field

tired and plopped down in the middle of the trail

Jeremy and I are trying our best to do right by the puppy’s training as well as live our lives (sleep, eat, get work done). It feels as if we aren’t succeeding at any of it. For the first week, I wore the same clothes for days in a row because I couldn’t see the point of putting something clean on only to get dogged up again. But you can’t let a puppy put the kibosh on everything. Over the weekend, a good childhood friend came into town for a conference – so we had her and two other close mutual childhood friends over for dinner. I even showered and wore clean clothes! I figured, if I could manage to put dinner on the table, then we could declare the night a victory. I missed out on half of the conversations because Jeremy and I tag-teamed supervising the puppy, but it was wonderful to spend time catching up, especially since I hadn’t seen the out-of-town friend in over 20 years.

a toast to reunions

Summer is when entertaining at our house really gets underway. The only folks who visit in winter are the ones who truly love winter and the ones who don’t know any better. Our short mountain summers are green and pleasant, which make for great dinner parties, grilling, and views from the deck. Typically, I like to experiment with different recipes, but lately – because of the puppy vortex and in the interest of my own sanity – I’m sticking with super simple menus. One thing I love to serve when the weather turns warm is crudités with dip, but sometimes I tire of sour cream or mayonnaise dips. A few weeks ago I tried a couple of miso-based dips and really fell in love with this miso peanut butter dip. It’s just the right salty and sweet to go with a variety of fresh vegetables. And it’s easy.

peanut butter, white miso paste, mirin, rice vinegar, sake, honey

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Recipe: chinese black bean ribs

We made a quick trip out to Crested Butte this past weekend to check on our place and to sample some of the four plus feet of snow they received in the two weeks prior. It was made even shorter because we lost an hour to Daylight Saving Time. But I figure it’s all a wash – lose and hour here, gain an hour there. On the road to CB, I asked Jeremy if he liked Daylight Saving Time. A good many people rail against it each year, but I could go either way. “Oh yes, I love it,” he nodded as we drove over Monarch Pass. “I love to have enough light after work to grab a quick ski or run before sunset.”

The loss of an hour in exchange for longer evening light and changing all of our analog wall clocks is worth it to me. It’s like waking up from the long dark slumber. My mind bounces to spring skiing, trail running, HUCKLEBERRIES!, alpine hikes, wildflowers, waterfalls, and summer thunderstorms. Colorado is once again sitting under sun and blue skies, so it really feels like spring has given winter the boot. Subtle shifts in our diurnal temperature cycle means melt in the afternoon that refreezes into ice come morning. For now, it is still technically winter and so I plan to see it through to the end.

bubbles the goldfish at the copper mountain donut shop

skate skiing the lovely nordic trails in crested butte

sastrugi and shadows at sunset

For such a short trip to Crested Butte, I didn’t want to bother with cooking anything elaborate – or cooking anything at all! I decided to make it easy on both of us and bring leftovers from the week. That way we could reheat our food without having to scrub the kitchen down or do tons of dishes. One of the dishes I brought was Chinese-style black bean ribs. Despite the balmy weather, we still dropped below zero (°F) overnight, which meant it was already in the teens when we got home from skate skiing. So a hot bowl of steamed rice topped with these tender stewed baby back ribs was the perfect thing to warm our bellies.

green onions, cilantro, garlic, baby back ribs (cut)

sake, soy sauce, chili garlic sauce, hoisin sauce, black bean garlic sauce, vegetable oil, oyster sauce

measured and prepped

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Recipe: chinese fermented sweet rice (jiu niang)

We are two weeks away from the Lunar New Year, which I’ve always known as Chinese New Year. If you are wondering what to make for a party or for your own celebratory dinner, I refer you to my Chinese New Year recipe round up from last year to help give you a few ideas.

I consider myself a very lucky girl. I’ve always been pretty happy (except in graduate school – sheesh) and a little silly and very much loved by my family. It’s that love which anchored me from an early age. Wherever I went and whatever I did as a kid, I had a warm fuzzy feeling in my heart. I know now that much of that warm fuzzy was because of Grandma, who was always there for me. We had our routine: a daily walk around the neighborhood, making her bed together every morning (good habits!), putting my hair into cute little pigtails, emptying the sand from my saddle shoes when I got home from school, folding laundry together while watching cartoons. This kind and gentle matriarch would create special Chinese treats from scratch in our 1970s southern Virginia kitchen while I sat on the counter next to her, pretending to be the neighbor’s dog. These memories are so vivid in my mind. I told my friend over the weekend that Grandma has been gone for almost four years and yet I still feel her presence in my heart. She is just that much a part of me.

Last November, when my parents were in Boulder, Mom told me she was going to make jiu niang or Chinese fermented sweet rice. This was one of Grandma’s specialties that I used to sneak spoonfuls of from the refrigerator – that sweet rice porridge floating in rice wine with the slight fizzy tang of fermentation. She would turn it into a hot sweet soup for celebrations or to help kick a cold, flu, or tummy ache. I loved it so much. You can buy it pre-made in Asian grocery stores, but it’s expensive for a pretty small quantity. “Come down and learn how to make it,” Mom commanded. She had been trying for a few years to reproduce Grandma’s recipe, but with mixed results. Now, Mom had finally mastered it with consistency and it meant a lot to her because she too loved, cherished, and missed her mother. It wasn’t something I could put off. Mom and Dad were flying back to Virginia in a few days and as I get older I know not to take time for granted. “Okay, Mom. How about Saturday?”

start with good quality sweet rice

and chinese rice wine yeast

It’s just two ingredients, but you need to get the right two ingredients. You can’t use sushi rice, brown rice, jasmine rice, wild rice, long grain rice, medium grain rice, black rice, whatever rice that isn’t sweet rice – you must use sweet rice. Sweet rice is also known as glutinous rice, which contains no gluten, it’s just really sticky. I’ve shopped around for sweet rice and have seen some bagged varieties with grains that look longish, almost like medium grains. My advice is to get the good stuff. Premium sweet rice resembles short, fat, pearly, oblong grains. As for the Chinese rice wine yeast – it’s jiu qu (see Wikipedia) – a fermentation starter. This one can be tough to find even if you know what you are looking for. It always seems to be tucked away in some random little bin or corner of Asian grocery stores. Luckily for me, Mom had already found them at Pacific Ocean Market in Broomfield, so she told me where to look (by the refrigerated canned drinks at the front near the cashiers). If you can’t find it or if the employees in the store act like your Chinese is just THAT BAD, you can order it from Amazon – but you have to order a dozen and they’re four times as much as what I paid (I paid $.79 for two balls).

2.5 pounds of sweet rice (uncooked) and a ball of chinese rice wine yeast

crush the yeast ball with a mortar and pestle

turn it into a powder

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