elote (mexican street corn) fritters with lime crema huckleberry cheesecake ice cream coconut shrimp spruce tip syrup and the muir cocktail


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this land

July 3rd, 2017

Recipe: spruce tip syrup and the muir cocktail

It’s a long holiday weekend here in the States! Summer is in full swing and the mountains no longer require skis to access the high country. I have been itching to get more trail time, both hiking and trail running, without the distraction of mushroom foraging. It’s mostly past morel season and too soon for the other mushrooms I forage in my neck(s) of the woods. Soon, but not this day. Now is the time to get outside and admire the hillsides that are under snow for much of the year because that snow has given way to the most spectacular wildflowers. This is a special time in the high country – that short window of summer when life explodes with color and activity and those precious things that are so easy to overlook and take for granted.


take a hike!!

mountain bluebells and buttercups

moss campion

silky phacelia

jeremy and neva hiking the continental divide

neva waits for a snack after swimming in the lake



Hiking for us means hiking for Neva, too. We are seeing incremental improvements with her behavior on trail and especially around distractions like other dogs and hikers. But the most amazing thing has been the new car, or rather, how Neva feels about it. Neva’s cool with the Forester! We’re not entirely sure what made the difference, but she now voluntarily jumps into the back with gusto. Her enthusiasm for our destinations means we have traded nervous drooling for excited crying. I’ll take it. And since we arrived in Crested Butte last Thursday, she has been running into the garage to wait for us to open the back of the car. She used to be afraid of the garage because it had The Car, but I suppose it was really The Other Car. Who is this dog?!? Neva has also been getting more time on the water, learning to swim back to us on the SUPs (stand up paddleboards) instead of heading toward shore. Now if only we could teach her not to be afraid of the fireworks that will inevitably go off tomorrow (there are some being set off as I type and Neva is cowering under my desk at my feet).

a jewel-colored stormy sunset in crested butte

the lupine are at peak

neva rides along as we raft our paddleboards together

a happy dog on a happy hike

running down after climbing up

blue columbines lined parts of the trail

scarlet gilia being all red and racy!



A couple of weeks ago when Erin and I were hiking in to forage morel mushrooms, I pointed to the spruce trees lining the side of the trail. Just a few days earlier, Hank Shaw of Hunter Angler Gardener Cook linked to his post on spruce tip syrup and I made a mental note to try it. The branches are typically covered in sturdy dark green needles, but in late spring, our conifers send out new growth like everything else in the mountains. The tender tips of the branches emerge a lighter green and smell of evergreens with a touch of citrus. If left alone, they will mature and darken to match the rest of the tree. But during this period, you can pluck some of the tips to make spruce tip syrup or fir tip or pine tip syrup – whatever you have got – just don’t pick yew because it’s toxic. I grabbed a ziploc bag (I always carry extra bags because you never know what you’re going to collect in the mountains) and began selecting delicate tips, taking care not to pick the tops of baby trees or pulling too many from the same branch or tree.

new growth on a spruce tree

spruce tips

spruce tips, water, sugar, and lemon (optional)



**Jump for more butter**

sometimes i do dumb things

June 26th, 2017

Recipe: cherry (ice cream) bombes

My 45 years of experience have taught me that if I don’t schedule my summers, the things I want to do will not get done. Some of those things are “need to do” items like house projects or house maintenance. Some of those things are “stuff I want to do” like hikes and Neva training (actually this is a “want” and a “need” to do item). Maybe that’s why summer is not a relaxing season for me. It’s ALL SYSTEMS GO because the mountains are calling, Neva wants to go out and play, the weather is nice enough to have people over for dinner, summer fruits and mountain forage are begging to be made into recipes, and of course, my parents are in Boulder for the summer. This is also the only time I venture down to Denver – when the roads are free of snow – to visit with good friends. But a drive to Denver once in a blue moon reminds me why I prefer to stay close to the mountains and away from the city. I am officially a country mouse.


let’s go for a hike!

hiking, swimming, having a blast

belated father’s day dinner (dad is happy because… good wine)

ellen being ellen at post oak hall

soup dumplings with erin



When I received a shipment of dark sweet cherries from Stemilt Growers last week, I looked at my notes to see what cherry recipes I wanted to try. There were several easy ones that involved little effort and even less time. Those would have been ideal considering how packed the days are. So of course, I chose a multi-day recipe that involved some technical unknowns (mainly because I didn’t know if it would work) with the potential for great disaster. My idea was to make a cherry bombe – cherry ice cream in a dark chocolate sphere, finished in a red mirror glaze. What could possibly go wrong?

eggs, salt, almond extract, vanilla extract, amaretto, cherries, cream, milk, sugar

pitting cherries

quartered



The cherry ice cream is the easiest part. It involves making a custard base, a cherry purée, and some chopped cherries. I added amaretto because I like boozy almond flavor with cherries, but it’s okay to omit it and stick with almond extract which is also in the recipe. I think I could have gone with more than a pound of cherries, because I like more fruit in my ice cream. So if you do decide to increase the cherries by another 8 ounces or so, just be aware that the final ice cream volume will likely approach one and two-thirds quarts or more. Then again, is there such a thing as too much ice cream? Important questions to ponder…

adding sugar to the cherries

stirring in amaretto after the cherries have simmered

reserve half of the cherries

purée the liquid and remaining cherries



**Jump for more butter**

what’s hot

June 18th, 2017

Recipe: morel prosciutto asparagus pizza

No matter how hard I try to prepare myself for the onslaught of summer temperatures, it always takes my body by surprise. Our overnight lows dip less each night and the midday sun now feels as if my face and skin are ready to burn right off. It makes me wonder how I ever survived growing up in Virginia and living in Southern California for ten years. If there is one drawback to living in the mountains, it’s that I’ve become a wimp when the mercury rises above 65°F. Give me single digits and snow ANY day, thanks! Heat aside, watching the mountains spring to life in all their glory is something magical to behold. I could spend the rest of my days marveling at these brief but productive mountain summers and never get enough.


false hellebore

phlox blossoms and lupine leaves

neva enjoying the lupine flowers

gold banner and shooting stars (pink) and a happy bumblebee



For the past couple of months, we have been following the journey of two friends who live up the road from us in Nederland. They started at the U.S. border with Mexico and hiked north on the Continental Divide Trail (CDT) through New Mexico, then made the first ski crossing this season of the formidable San Juan mountains in Southern Colorado and are continuing north through the state. A few days before they crossed Colorado State Highway 114, Elaine and I coordinated via very short messages to meet where the trail intersects that lonely stretch of road. It was an 80 minute drive from Crested Butte, but it was the easiest way to meet up logistically. Jeremy and I brought food and water, and we took their skis, boots, and skins because the snow pack has been withering under the warm and intensely sunny days. What’s cool is that they will be hiking the CDT into our local mountains on the Front Range and they will hike home for a few days before resuming their trek northward into Canada. Dan and Elaine are not only amazing endurance athletes, they are two genuinely thoughtful and wonderful individuals. If you’d like to follow their progress and cheer them on, they post when they can on Instagram as @elainevardamis and @nomadwolf360.

elaine and dan



We returned to the Front Range at the end of last week right about when Nature decided to turn the dial up to BROIL. En route from Crested Butte to Nederland, we made a pit stop at Copper Mountain. All of the mountain streams are flowing fast and high due to the runoff from the melting snow pack. Because it was so warm, we walked Neva down a little path to a small protected eddy on the edge of the nearby creek. She walked in and seemed to enjoy cooling her paws when she took one step out of the eddy into the heavy flow and got swept downstream in a split second. Luckily, Neva was on her halti (gentle leader) and leash and I was holding the other end, but the current was so strong that I worried the halti would slip off or break or that she would drown. I waded in and tried to carefully reel her back to me, calling her to swim to me. She tried, but the stream was clearly so much stronger than her legs could paddle. In less than a minute, I grabbed her and had her back on the bank – Jeremy was already slightly downstream in anticipation of having to catch Neva if the leash or leader broke. We toweled her off and kissed her wet head. She was back to her usual self after showing a little affection by rubbing herself against our legs. She’s used to her alpine lakes that are safe and calm, but we’ll see to it that she sticks to low-flow streams from here on out.

This past weekend was apparently our farewell to spring. Jeremy and I went for a quick backcountry ski to escape the heat, only to discover the heat had been hanging out in the high country for a while. Winter and spring ski travel through the trees is easier in part because you are navigating some twenty feet above ground where the conifer branches are smaller and there is more space between trees. A week before summer and you find yourself clambering over deadfall (fallen trees), bare muddy patches, rocks, and bushwhacking through dense branches that you had gleefully skied a month earlier and twelve feet higher before the snow began to melt. Then Erin and I made one more foraging trip and found a good number of morels considering we were expecting to go home empty-handed. To be honest, I am a little relieved to stop thinking, dreaming, researching, obsessing, and hunting morels. It will be nice to have a break before the other mushroom seasons kick into high gear. This year I come away with a jar of dried morels thanks to my friend, Jay (Erin’s husband), and a happy stash of butter-sautéed morels in my freezer. It was a great season.


one last backcountry ski for the season

wave cloud over the reservoir

erin still finding morels

such a beautiful and weird mushroom



It seems fitting to post one more morel recipe for those still finding them to our north and west, or buying them in markets, or those who have their own stash to draw upon. We love our pizza year round, but it is especially lovely come summertime because we grill them on a pizza stone on the deck while the house remains cool. For mushroom foragers, there are some standard recipes you can always count on for enjoying mushrooms: pasta, steak, sautéed in butter, quiche, pot pies or pastries, toast, batter-fried, and pizza.

morels, mozzarella, salt, butter, prosciutto, garlic, asparagus, more butter, eggs, black pepper, pizza dough



Though official summer is a few days away, morels are very much a spring mushroom. That’s why I really enjoy serving them with a spring vegetable like asparagus and creamy, mild flavors like eggs and mozzarella. I’m sure a red sauce would be great with any mushroom, but garlic butter complements morels without masking their deliciousness.

mash the garlic and salt into a paste

stir the garlic paste into softened butter

dry fry the morels in a hot pan

add a pat of butter and sauté

you can chop or slice the asparagus (i like ribbons here)



**Jump for more butter**