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Recipe: blueberry hand pies

I’m sleep-deprived and behind on my work, but I’m not (too) stressed out because I’m having a good time. I got to watch and minimally participate in the filming of a television segment for Frank Bonanno and my good friend, Ellen, in Denver last week. I say minimally because I really REALLY did not want to be on camera. Besides, it was HOT in the kitchen. We were all happy when that part was done so we could head outside to watch the filming of the cocktail segment.

prepping for cocktails

Aside from my desire to support a good friend, do you want to know the real reason I left the mountains to head to Denver (because it usually takes a plane ticket to get me to drive down to Denver)? A hedgehog. SQUEEEEEEE!!!!!

her name is rosie and she belongs to frank’s kids

My parents arrived Friday evening and we met with them to go out for dinner. It used to make me a little crazy and headachey when they would both hold simultaneous, yet separate conversations with me. But now… now I just laugh and try to listen to both, and laugh some more. They came up to our house for dinner over the weekend. It feels good to cook for my folks – to spoil them since they were always spoiling me (and now us). More than ever, I just feel that I want my parents to be happy. Isn’t this what we wish for the ones we love?

this dish never fails to please: pan-seared scallops on fresh corn and roasted tomatoes

The weather got uncomfortably warm right around the time the pine pollen got ridiculous (i.e. everywhere). But before all of that happened, I made some fruity pies. Remember the mad loot I scored in the way of organic blueberries from Whole Foods? I used one of those pints for something other than jam. Pie is great and all, but HAND PIES are like… presents.

puff pastry, blueberries, egg, cinnamon, salt, lemon, cornstarch, sugar, turbinado sugar

mix the cornstarch, sugar, cinnamon, and lemon zest

mix the blueberries, lemon juice, and salt together

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Recipe: corn pudding

I was ever so slightly worried that upon our return from Crested Butte, I would be just a little less in love with our home (butter headquarters). I mean, after we were done getting the new place set up and rearranging furniture and learning how to operate and maintain various parts of the house (radiant floor heating FOR THE WIN!!!), we went walking, hiking, mountain biking – it was spectacular.

one of several amazing views

magical sunsets

and more magical sunsets

As I sat on the deck with Jeremy discussing the important items we needed to address this week, I swung my feet back and forth while looking up at the sky and mountains. “Oh man,” I mooned. Jeremy got a worried look on his face and asked what was wrong. “I just… I really love it here – our home. And I love the new place! I love Colorado so much!” I declared. He smiled and exhaled a sigh of relief. You can’t help but wonder if your mind and heart will always drift to the other place – to Crested Butte. It’s a paradise of paradises. But that didn’t happen and I know why… because my heart is always wherever Jeremy and Kaweah are.

happy faces

A couple of weeks ago, I had a hankering for barbecue. And when I say barbecue, that’s not just the chicken, or the ribs, or the brisket… it’s all of the fixins that go along with it. With all of the corn coming into the markets, I had a craving for corn pudding.

made with fresh corn

slice the kernels off carefully (use a sharp knife)

This lovely recipe comes from my trusty copy of The Border Cookbook and it happens to be gluten-free without trying to be gluten-free. I love when that happens even though I eat the hell out of gluten.

roasted green chiles, green onions, eggs, cornmeal, cheddar, corn, goat cheese, butter, buttermilk, salt, sugar, cinnamon, and baking soda

place 2 cups of the fresh corn in a food processor

make a coarse corn purée

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Recipe: baked egg rolls

I love staying up past midnight. It always seems I get a second wind around 10:00 pm and then I’ll grudgingly go to bed around 1:00 am out of guilt. I get under the covers and close my eyes, and then the hamsters in my brain will run a hundred miles an hour until I finally nod off. Thing is, I love waking up early too. In winter, early is a relative term, but I can always be sure to wake with the sun or a good snowfall report. This is problematic as we march toward the summer solstice. Unlike my “younger” years, I find my body, mind, and general mood are much improved with a decent (6-8 hours) amount of sleep. I’m shifting my bedtime earlier, especially because mornings are becoming the best time to do anything outside before it gets too hot!

snow is melting, trails are flooding

budding pasques (a month later than last year)

blooming pasque flowers

It is that lovely time of season when we will look at one another and ask, “Hike, mountain bike, trail run, or ski?” Actually, if skiing is involved then it’s going to be a hike-ski or a bike-ski because the approaches are no longer covered in snow. It’s all good. And I know the snow will be back. Meanwhile, I’ve been craving terrible (but delicious) foods like egg rolls of the fried variety. When it comes to fried foods, my downfall is the crunchy. I LOVE THE CRUNCHY. And while I can and do occasionally fry things at home, my preference is to avoid frying for two reasons: 1) it isn’t that good for you and 2) I hate cleaning up the mess. So the other day when I was contemplating making vegetable egg rolls, but dreading the whole idea of frying, I decided to bake them instead.

spring roll wrappers

sesame oil, soy sauce, shaoxing cooking sherry, cabbage, carrots, garlic, ginger, bamboo shoots, sprouts, shiitakes, green onions

prepped

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