May 2nd, 2013
Recipe: strawberry frozen yogurt
Another week, another snow storm. There was a December a couple of years ago when we had snow storms hit every Friday for the entire month (which was awesome). Except this is now May. Better late than never, I say. And it’s still very awesome! In true Colorado fashion, the big dump snow day always has a sunshiny chaser.
dark-eyed gray-headed juncos clowning around (sequence: 6 photos)
thursday morning in all her glory
I love snow as much as the next gal (okay, more), but let’s be realistic here… come August, I will be whimpering and wilting under the summer sun. I don’t do well with the heat despite having grown up in the wet, hot blanket of southern summers. It’s not even all that hot here in the mountains, but I still shrink from the sun for the fifteen hours of the day it is up in the sky. One of the best ways for me to cope with the heat is to drink a lot of ice water. That can get a little dull after a while, so I like to mix up my cool downs with fruity frozen treats. Ice cream is the obvious choice, but it upsets my stomach. Frozen yogurt, however, doesn’t bother me.
strawberry fro yo: strawberry vodka, sugar, yogurt, lemon, strawberries
You don’t have to use vodka in the recipe at all, but I like to include it otherwise my frozen yogurts and sorbets becomes giant blocks of fruity ice. I use strawberry vodka
because I happen to have some in my freezer, but regular vodka works just as well. My initial intention was to use Greek yogurt, but as I approached the yogurt section of the store I saw Noosa, which is my favorite yogurt (made in Colorado!). Noosa doesn’t make a plain yogurt, so I chose the next closest thing which is the honey yogurt. Since it is already sweetened, I reduced the sugar added in the frozen yogurt recipe.
slice the strawberries
add the sugar
and the vodka (if using)
**Jump for more butter**
May 1st, 2013
I associate the first of May with flowers. That’s partly because of spring and mostly because I buy flowers in remembrance on the anniversary of my sister’s passing. This year I chose pink ruffled tulips. It’s been nine years. I’ve often wondered if it gets easier with time.
I don’t know.
The pain has partly given way to peace – or so I tell myself. There are still occasional pangs of sorrow. Of course. There are still tears. I can’t help it.
I miss her so much.
my freshman year at caltech
in loving memory of Kristin Skai Yu (august 1, 1966 – may 1, 2004)
April 29th, 2013
Recipe: roasted cherry tomatoes with mint
Okay, April just sort of whizzed past me over here. I feel as if I’ve been slogging through the month with my head down to meet all manner of deadlines. This weekend was when I could finally (sort of) look up and around and wonder at the month that was. We got outside to enjoy some untracked snow in the backcountry despite the crazy warm temperatures (50°F) and the unrelenting sun. Whew! There is always that one day in spring that takes some getting used to – the transition from winter to summer.
jeremy admires the view of the high peaks in the distance
skiing out as the sun begins to set
And it looks as if April is not leaving without a fight. There is snow forecasted for the last day of the month. I can’t help but worry after the delicate spring blooms and birds that have been trying to make an appearance each week only to get the snowy smackdown from Mother Nature. I imagine anything that has learned to survive in the mountains these many years is half expecting this dance between fire and ice.
our neighborhood fox keeps it on the down low no matter the weather
We had a warm weekend, which was perfect for throwing open the windows and the deck door. Kaweah loves when the deck door is open. She stands just inside the door, just outside the door, and then eventually right across the threshold because that is the best thing ever (in her mind). Our neighbors came over for dinner Sunday evening. It turns out that all four of their birthdays are in April, so I made some celebratory cupcakes.
flourless chocolate hazelnut cupcakes with chocolate ganache frosting
little cakes on a little stand
and a plate of coconut macaroons drizzled in dark chocolate
For dinner, something on the grill seemed appropriate. We served barbecue chicken
and a bunch of vegetable sides. One of those sides involves roasted cherry tomatoes with mint, which I had to make last week for a client shoot with Modmarket
. Modmarket’s fare is fresh, simply prepared, wholesome, and incredibly good – so I enjoy working with them. They had given me a small container of these minted roast tomatoes, but I made more just in case I needed extras.
all you need: cherry tomatoes, salt, mint, olive oil, pepper
rinse and pat dry
**Jump for more butter**