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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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Recipe: breakfast torta

Sometimes things come to a head that you have no control over and suddenly you find yourself treading water. I try to avoid situations like these. I try to avoid unnecessary stress, but every now and again there are external factors that are out of my hands. It’s been like this for the past week or so – a rollercoaster of sorts, but everything is fine here at Butter Headquarters. We can always count on Kaweah to bring us back to what is normal.

she recently got a bath and smells like lavender

When there are deadlines or when my brain won’t shut off at night, I tend to neglect things like getting enough sleep or drinking enough water. Sometimes I forget to eat and then I stuff myself with junk food late in the day. They are all bad habits and thankfully, I only revert to that mode when it’s crunch time. Despite my ambivalence toward breakfast, I do try to eat something in the morning to avoid the late afternoon gorging when you realize you haven’t eaten anything yet all day. It’s easier to do when you have breakfasts to look forward to. Last fall when I was at the Sacramento airport at puke-thirty in the morning for my flight home, I zombied through the concourse in search of something to quell the urge to hurl. Standing in front of the Dos Coyotes menu board, I ordered a breakfast torta. Never had one before, but you know what? It was really good.

you’ll need: tortas, refritos, bacon, chipotle peppers in adobo sauce, eggs, mayonnaise, garlic, lime, avocado, and cheese

That torta was so satisfying that it lingered in my mind for several weeks. Then I forgot about it. But passing through the same airport just this past weekend, it jogged my memory. I needed to make a breakfast torta of my own. I’m a fan of condiments and figured I could make some chipotle mayonnaise for that creamy, spicy component. It adds a nice zing to the sandwich and can be as strong or as mild as you want it. It was simple enough: mash up garlic into a paste, purée the chipotle peppers (with a little adobo sauce), squeeze some lime juice, stir it all into the mayonnaise and add salt to taste.

mashing minced garlic into a paste

chipotle pepper purée

add desired quantities to the mayonnaise

squeeze lime juice into the mix

What you end up with is a pale orange-pink spread for your sandwich. If you decide to put it in a squeeze bottle, make sure the bottle tip is large enough to let chunks of pepper and garlic through. I buy my tortas from Costco because I bought them by accident one day and happened to love the texture. They freeze well and are great for toast or sandwiches. I have no idea how these compare to authentic tortas, but I’m sure someone out there has an opinion to share. Toast or don’t toast, that is completely up to you.

chipotle mayonnaise

slice the torta

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Recipe: steel cut oatmeal

Hello from sunny California! I had to leave Colorado so that it could snow there. It doesn’t make any sense to me either, but it’s snowing in Colorado, so my work here is done! Actually, Jeremy and I came to California for a wedding in beautiful wine country. We made a weekend of it.

requisite post-flight 10 pm stop at in-n-out burger

dim sum

la crema’s remodeled tasting room

wedding flowers

jeremy likes that we were assigned to the same table

dancing into the sonoma night

tasting room at j winery

dark side of the moon roll

tiled mural of peanuts comics at the charles m schulz museum

thank you, snoopy

sundown over silverado winery

As much as I love visiting California (and I truly do), I am excited to get back to proper winter temperatures, snow, my pup, my bed, and my own home-cooked food.

I’ve often declared that I’m not much of a breakfast girl. If I am going to sit down to a morning meal it is the savory breakfast that woos me over. But I have to admit that I am an all out sucker for oatmeal. I’m not talking about oatmeal in a wax-lined paper pouch eerily resembling the confetti that comes out of a hole puncher. You know what I mean. Add boiling water, stir, and suddenly – instant paste! That’s the stuff we schlep into the backcountry in winter, but when you are at home you can enjoy a completely different and better oatmeal.

steel cut oats

If you’ve had steel cut oatmeal, you know of what I speak. If you haven’t, then pull up a chair and have your spoon ready. Steel cut oatmeal has a lovely, almost crunchy texture. The oat kernels are cut into thick pieces in comparison to their rolled or instant counterparts which are more heavily processed. Steel cut oats do require more cooking time, but you get an oatmeal that has superior flavor, texture, and is healthier for you to boot! And it’s so simple to prepare.

water, salt, steel cut oats, and some dried organic cranberries

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