use real butter

Recipe: chili cheese fries

It’s been a working weekend over here, both of us sitting at our computers processing photos or data, listening to my recent compilation of songs from the 80s and 90s. [I’m realizing that was a really long time ago.] We took a break on Saturday to go over to our favorite neighbors’ house for dinner. They served grouse, which they hunt each year in Canada. We’ve never had grouse before, although we’ve seen and heard a lot of them on mountain trails. The meat is sweet and tender, an absolute treat on top of the wonderful evening spent chatting with people we like. As we walked across the driveway to go back home, their flood light caught snowflakes racing past in night. By morning, our local hill had reported a foot of fresh snow for this, their closing day of the season. Dear snow, where the hell were you in December?! We scarfed down some breakfast while pulling on our ski pants and rushing out the door. This is Colorado. You don’t turn down a foot of freshies!

happy and rosy-cheeked after catching the powder

There is MOAR snow on the way too. Folks on the lift were bemoaning the snow that would come after the end of the ski season. Most of the big mountains have shut down their operations. Heck, I’m just getting started. The backcountry beckons (after the snowpack stabilizes – it has been a horrendous avalanche year). I still reminisce about skiing fresh powder on the first day of summer in 2011. One can always hope.

No matter what is flying through the air – be it snowflakes or hummingbirds, there are some foods that have no season… like chili cheese fries. Oh, I remember the first time I was introduced to chili cheese fries my freshman year in Southern California. What insane deliciousness was this?! I’ll tell you what it was. It was a pile of greasy hot french fries, fake orange cheese, and a glop of chili (I use the term loosely). These days we still indulge in the occasional chili cheese fries, but we tend to opt for a more flavorful and healthy homemade version.

cheddar cheese, potatoes, chili, salt, pepper, cayenne, olive oil

slice the potatoes

place in a pot and cover with cold water

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Recipe: mac and cheese (two ways)

We are basically following the rhythmic swing of a pendulum between snow and sun. What I’m preparing at home mimics this oscillation: salads and springy foods to soups, bakes, and comfort foods. Comfort foods like mac and cheese. Mac and cheese is like chocolate cake for me – I’m always on the prowl for the best recipe.

snowy day? make mac and cheese

Growing up, I was aware of two kinds of mac and cheese: Kraft mac and cheese and the kind that you got in school cafeterias. I can’t really endorse either one. It wasn’t until the last decade that I’ve begun to enjoy mac and cheese. That’s probably because I’ve been eating at better restaurants and they put things like lobster in their mac and cheese. I tend to prefer the creamy versions that have a baked crust of cheese and bread crumbs. And I like penne over elbow macaroni because elbow macaroni is squirrely. So when I see a recipe titled “World’s Best Mac and Cheese”, I’m eager to put it to the test.

cheddar, jack, butter, flour, salt, chipotle powder, garlic powder, whole milk

grate the cheese

two cheeses at the ready

This version of mac and cheese is based on a bechamel sauce made of butter, flour, and milk. When the sauce is hot and thickened, the cheeses are stirred in and you have your cheese sauce. It is lightly seasoned with some garlic powder and chipotle powder. I didn’t have chipotle powder, but I found some in the bulk spice section of my local Whole Foods. [I’m pretty sure I could find it at Savory Spice Shop, which I shall do in the future because I love them.] It adds a dimension of spice and smoke to the dish.

whisking the flour into the butter to make a roux

whisking in the milk

stir in the cheeses

adding chipotle and garlic powders

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Recipe: chocolate bread pudding

I’ve tried to be patient all week, waiting to get a glimpse of this comet… comet Pan-STARRS. It was finally visible for the Northern Hemisphere starting at the beginning of the week, but our horizon was obliterated by a bank of clouds and screaming winds. My consolation prize was snow on Tuesday morning, but I would have gladly given up any snow for a shot at the comet. I was prepared thanks to my friends at Pro Photo Rental.

1-foot ruler for scale: nikkor 200-400mm f4 & 500mm f4

Well, I got a lucky break Wednesday night. It was cloudy then not cloudy then the clouds returned. The winds were active too. I could see the crescent moon and knew the comet would be below and to the west of it, but where? Streaky clouds made it impossible to know if I was seeing things or seeing IT.

crescent moon

With each passing minute, I knew the comet was getting closer to setting. I began to scan the sky with the 500mm lens, one frame at a time down from the moon. The skies were still light enough that stars weren’t showing up on the horizon. And then I spotted it and I yelled to Jeremy to come out and see. We enjoyed it for a few minutes and then it was gone. But I’m happy we got a chance to see it. It should be in the sky for the next month, but it’s kinda special with the crescent moon. I love seeing these phenomena. It totally makes my day!

just a tiny dot

comet panstarrs and tail setting on the continental divide

Spring can be so volatile around here as we pendulum from “cold and snowy” to “warm and sunny” and back and forth. The other day, I caught myself saying aloud, “Oh, I can’t wait for summer.” My eyes got big and wide and I turned to Jeremy. He looked as if I had confessed that I was an alien from another planet. What I meant was that I was excited to be able to entertain in summer again, because I was collecting so many great dishes to share with friends. I mean, spring skiing is a whole season ahead of us! I recently found a winner of a dessert that even *I* like… chocolate bread pudding with Frangelico crème anglaise.

for the crème anglaise: eggs, cream, milk, sugar, vanilla, almond extract, frangelico

pour the cream and milk into a pan

whisk sugar and egg yolks together

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