baked oats green chile chicken enchiladas chow mein bakery-style butter cookies

copyright jennifer yu © 2004-2023 all rights reserved: no photos or content may be reproduced without prior written consent

archive for beverages

happy weekend to you

Friday, May 26th, 2017

Recipe: this battle station is fully operational (coffee whiskey amaro cocktail)

Memorial Day weekend is here and that means the whole country is kicking off official SUMMER. Even though I am already starting to miss those powder days of winter, I’ve come to the realization that I don’t actually dislike summer at all. I just can’t stand summer in places where it’s hot and humid… but mostly hot. Mountain summers are magical and we’re starting to see it slowly unfold about now.

neva gets lots of walks to wear down her nails (and work on leash training)

i met an 8-week old golden retriever puppy on my trail run

colorful sunsets

Before I sign off for the weekend, I wanted to share a cocktail for which Jeremy recently fell head over heels. It all started when I was at Costco last year and spied a special on a six-pack of cold brew coffee. Jeremy never drinks ice coffee – he likes his coffee hot. Now, despite not drinking coffee at all, I’ve learned quite a bit about it because Jeremy and some of my friends are total coffee snobs. I’d heard about cold brew coffee and thought I’d get some for Jeremy. Why buy one to try when you can buy six to potentially hate? Oh Costco…

Turned out, Jeremy loved the cold brew coffee despite his misgivings. I started to see articles that served it in sparkling beverages, so we mixed a couple. Jeremy determined that was a waste of good cold brew. But then he began playing around with cocktails. The first one was awful, but the second was quite good.

rye whiskey, amaro, cold brew coffee, bitters, simple syrup, lemon

The Lucky Jack cold brew coffee has instructions on the bottle to pour hard. What the heck does “pour hard” mean? Apparently, it means to invert the bottle completely and let gravity and air displacement work to agitate the coffee and form a nice crema on top. It also makes the cold brew ever so slightly effervescent.

pour hard to activate bubbles

inverting the contents into a measuring cup


**Jump for more butter**

crazy beautiful

Wednesday, March 27th, 2013

Recipe: mango lassi

Volatile. We go from dark, brooding skies to clear and sunny ones to snow squalls to gentle breezes and run that cycle fifty times over. Spring is volatile around here. The clouds are practically roiling over the Continental Divide in a battle between moisture, thermal expansion, and pressure gradients. The tips of aspen branches have turned fuzzy and glow brilliantly in the sun. They will be a fresh green in a matter of months. I love my snow, but I doubt there are many who don’t feel a little giddy at the approach of spring. We are certainly enjoying it.

snow hangs like bunting on the bridge (iphone)

metal flowers at peak 8 in breckenridge (iphone)

looking out on imperial chair – the highest ski lift in north america (iphone)

aprés ski – start with tempura

…and hamachi sashimi

brushing the dog (kaweah doesn’t enjoy this one bit)

April is a stone’s throw away. We finished our taxes. It feels great to get that out the way. I’m fighting the urge to go into full spring cleaning mode because I basically blow up the house and spend a few days sorting it all out. I think that stresses the hell out of Jeremy, so I’ll try to do that on the sly when he isn’t around to witness the mayhem. Oh, and the other day I saw deep red organic strawberries at the market and bought a pint. Guess what? They’re not ready. I knew better, but late winter/early spring can play tricks on your mind. Sour, cottony, hard strawberries – blegh! The person at Whole Foods who wrote the “juicy and sweet!” sign ought to be kicked in the shins. But the point is that I am ready for fruit other than apples, pears, and citrus (which have done a swell job these many months).

my favorite: the champagne (or ataulfo) mango

The delightful little mango that I love most is the Ataulfo and it is in season now. The flesh is smooth and silky compared to the stringy meat of the more common Tommy Atkins variety (large, greenish-red skin, mild flavor). Ataulfo mangoes are sweeter too. Jeremy doesn’t like mangoes (nor any stone fruit), so I happily buy them all for my own consumption. Most of the time I just peel the skin off with a knife and eat it like an apple. It makes a glorious mess. I also love a mango lassi, but cringe at the price in restaurants because I know how easy it is to make at home. I shot this recipe two years ago, but I still use it and I still love it.

dice them up

into the blender to purée

add yogurt (and water, sugar, and cardamom)

**Jump for more butter**

cool as a cucumber

Tuesday, August 14th, 2012

Recipe: cucumber spritzer

Did any of you stay up to watch the Perseids meteor shower over the weekend? It’s one of my favorite meteor showers each year because it isn’t freezing cold out, there is usually a good show, and the winds are typically gentle in summer. The first night we had clouds overhead that miraculously cleared out by 1 am, so Jeremy and I slept out on our deck while I had the camera running until astronomical twilight around 5 am. I saw several dozens of meteors streaking across the sky despite dozing off for ten minutes here and ten minutes there (Jeremy pretty much slept through the entire thing). The next night, we put two IKEA poang chairs outside on the deck and wrapped ourselves up in flannel quilts and fleece blankets. I’m less likely to fall asleep if I’m not horizontal, but there were considerably fewer meteors. I was still able to see a couple dozen, although the clouds really moved in by 2 am.

perseid and the milky way

another one

long exposure of my camera taking a 30-minute exposure

the milky way (red glow is my town’s center)

star trails (orange glow is clouds, white blur is milky way)

Ahh, sleep-deprivation in summer. It is de rigueur for our summers because of things like the Perseids meteor shower or more likely waking early to beat the sun or thunderstorms on the mountains. There aren’t that many hikes left in our local area that we haven’t done, but the High Lonesome loop was one of them. There were about 5 of the 16.5 miles we hadn’t done before, so it was time. We typically prefer to do the longer hikes in the fall when it cools down and the grasses of the high country turn brilliant golds, rusts, and reds. Except fall is a ridiculously busy time for me and the hike invariably gets shelved. I’m glad we did this one in summer, because it was just so beautiful.

jeremy at the high point

Hiking is always a great way to work up an appetite. What better excuse to meet up with friends for dinner in town? My pal, Ellen of the famed and addictive Helliemae’s Salt Caramels, and her mister joined me and Jeremy for a lovely evening at Frasca last week. It is hands-down my favorite spendy place in Boulder. The food was fantastic, the service impeccable, and the company – perfect.

chris and ellen get the low down on the menu

primi: lasagna (fried eggplant, smoked mozzarella, tomato passato)

So, I’m a bit of a teetotaler. It’s partly because I’m the designated driver and partly because I can’t hold my liquor for squat. I’m okay with that. I usually order an iced tea for the caffeine boost (remember, sleep-deprived all summer long). While Ellen and Chris were fighting traffic to get to the restaurant, Jeremy and I perused the wine list and happened to glance at the cocktails in the back. And there were non-alcoholic cocktails that were about as fancy as any cocktails! I ordered the cucumber-ish cocktail, because cucumber is the perfect quencher for me on a hot day (and it was a hot day spent foraging). Utterly delightful. And you know I had to make this at home.

cukes, lime, mint, sugar

Funny thing is, that morning I was foraging with my pal, Wendy, and we discussed cucumber simple syrup. So the seed was already planted. I had everything I needed at home. These are easy ingredients to get your hands on and I imagine there are many people getting crushed under the weight of their cucumber harvests. To those people I say, “I am jealous.”

make a simple syrup

shred or chop the cucumber

add the cucumber to the hot syrup and steep

**Jump for more butter**