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Recipe: strawberry daifuku mochi

You know, I’m always looking up. You might think it’s because I live with an astrophysicist or that it has to do with my graduate minor in atmospheric sciences. Actually, I’ve been enamored with the night sky since I was a wee tot and I began to obsess about the weather ever since I learned to sail at age 9. It’s just habit now to gaze skyward at dusk to search for Venus or look for the Milky Way while Kaweah takes her time in the side yard at night. Sunset is a regular event for us. Missing it makes me feel like my day is incomplete. And the weather? Well, that dictates a good deal of what I do both professionally and recreationally. I’ve always got one eye on the sky.

a lee wave (standing or stationary wave)

lots of textures

with crazy cool fringes

And even though we were on the wrong side of the planet to witness the total lunar eclipse, I was still pleased to greet the full moon as it rose – big, glowing, and gorgeous. I never tire of seeing her, like an old friend.

she’ll be comin’ around the mountain when she comes…

we tried to get kaweah to howl, but she wouldn’t

But there is always room for new friends. Not that I have found some new heavenly bodies or anything, no. I meant room in my belly for my new BFF that I met while eating my way through the Big Island of Hawai’i. I’m a little ashamed to say it, but I couldn’t get those amazing strawberry mochi from Two Ladies Kitchen in Hilo out of my head. And with strawberries in season…

organic and juicy

sweet azuki bean paste

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Recipe: calabrese sandwich

Weekend comes. Weekend goes.

Even though we have plenty of snow in the backcountry, it’s really started greening up around here in the last week. I can’t tell if summer is our shortest season or if it only seems like it because that is the time when you want to do everything. Okay, that is the time *I* want to do everything as the sun tracks high overhead. Hard to believe that in three short months, the newly minted aspen leaves in our mountains will be turning gold. In the meantime, summer is on the menu.

In my last post, I wrote about these wonderful pink pickled red onions I had made and sort of fell in love with. Even if you aren’t an onion fan, I suggest giving these pickles a chance. Awesome sauce.

remember these?

Pickles go great in all manner of foods. My very favorite class of food has got to be the sandwich. I have a sandwich addiction. Pickles and sandwiches are like best friends. They so totally belong together. After making the pickled onions, I knew exactly which sandwich I wanted to make.

thinly sliced calabrese

ciabatta rolls, calabrese, mozzarella, tomatoes, pickled onions, pesto, mustard

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Recipe: pickled red onions

Just under two weeks until official summer. There is Summer the Season, and then there is Summer the Mindset. And even though it may not appear to look like summer around here, we are most definitely in the mindset.

supervising yard work in the evening

hiking snow

hiking wet rocks

hey what are you trying to get a picture of there?

It’s not the temperature so much as the light. So much wonderful light and for so long into the evening. I’ll gladly bike, hike, run, ski if it means I can be outside, feeling my heart beat, seeing the transition as the snowpack gives way to streams, mud, and flowers. I don’t mind stepping into the mud and walking through deep puddles. It means I’m alive.

forest canopy reflected in a muddy shallow pond

a moose spied us before we spied her

sunset: fire on ice

Admittedly, I am spending a lot of my spare time outside. It’s good for my head, good for my body. My oncologist agrees. It also means I’m spending considerably less time in the kitchen making things that require long stretches of attention or babysitting. Anything that is going to make me hot and swear a lot is on hold until autumn.

onions make me cry

I’ve tolerated onions all my life. I was never a picky eater. In fact, when my sister and I were growing up, she’d pick all of the Chinese mushrooms, green onions, and other ingredients she didn’t like and put them on my plate. I wasn’t in love with onions, but I’d eat them if they were there. In the past decade I’ve gone from tolerating onions to liking onions. I don’t really attribute that to my tastes so much as my exposure to amazing ways to enjoy onions – and much of that exposure in the years since I began food blogging and dining with my food savvy friends.

ginger slices, star anise, cinnamon, bay leaf, red pepper, cloves

slice the onions

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