use real butter

Recipe: chinese dry-cooked string beans

It’s the last day of spring and there is a winter weather advisory issued for our mountains until 6:00 this evening.

I am not complaining.

3-8 inches of fresh snow in addition to the 30+ feet in the backcountry is our reprieve for the zero (0, nada, nil) days of skiing we managed in March when so much glorious powder fell at the big ski resorts. We were busy, we were traveling, I got sick… We’re still busy, but we’re not traveling (at least not in June) and thankfully, we aren’t sick!

yes, still skiing

the lower alpine lakes are thawing

Yesterday was Father’s Day. On Mother’s Day you expect every brunch joint to be packed out the door. On Father’s Day, we brace ourselves for the onslaught of families who want to take Dad to the mountains for a hike or to burn things (I really do not understand the obsession of people from the flats who come up to our mountains to burn stuff). But this year, the campgrounds remain under snow in late June. The trails are under snow. Even the parking lots have a few feet of snow lingering about where cars would normally be. I like it like that, for obvious reasons…

putting the skins away after the climb up

the anticipation of skiing out makes my mouth water

wooo! jeremy gets his turns in (in june!)

Also, this is my 1001st post. 1000 is a nice round number, but it was a special post for my dad, so I didn’t want to detract from it. 1001 is a palindrome, which I love more than round numbers – so there. The only significance of my 1001st post is that I clearly never shut up.

String beans (green beans) are in the markets and they’re looking pretty good. I’ve been wanting to make Chinese dry-cooked string beans for a while, but it always goes to the bottom of the list because Jeremy has a slight allergy to string beans. They make his throat itchy. That’s a real shame because my mom cooks them up better than any one or any restaurant I know of. Oh well… more for me.

string beans

trimming the ends

I suppose the name “dry-cooked” refers to the fact that there isn’t much liquid used in the recipe. I found that a little confusing considering that the beans are essentially fried in oil – a lot of oil. But you don’t consume all of that oil, thank goodness. Aside from the beans, the other main ingredients are ground pork (this is optional), dried shrimp, and Sichuan preserved mustard green tsa tsai. The dried shrimp and preserved mustard greens you’ll most likely have to get at an Asian grocery store.

dried shrimp and sichuan preserved vegetable

cut the beans into 3-inch pieces (i just cut them in half)

**Jump for more butter**

Recipe: favorite chinese fried rice

It’s snowing big heavy flakes tonight! We have seven inches of snow on our deck right now and I’m thinking a little backcountry ski might be in my near future.

[UPDATE: Here’s the view from our deck this morning. The forecast was 2-9 inches and we have 14 (it’s still snowing). I LOVE IT!!]

I’m ready for a little break as it has been non-stop around here since I returned from California. I had to test out some new equipment that arrived while I was away and of course, the guinea pig’s name is Kaweah. Kaweah got a brushing, then a (much-needed) bath, and another brushing. It wasn’t for the photo, it was because she was shedding her winter coat all over the house and because she had her stink on BIG TIME.

now she smells like lavender

A client shoot kept me off the streets and up late at night earlier this week. The first day of the shoot we were staged at Chris Cina’s newly-opened restaurant (Hideaway Steakhouse). I cannot wait to actually EAT there because Chris is the chef and if you’ve ever visited his website (gorgeous food, gorgeous photography) you’d want to eat there too. Not only that, but Chris is one of the nicest people ever. The second day was in the home studio – just me, lots of food, and Kaweah following me around waiting for a peanut or carrot to drop.

how can you not love fruits and vegetables?

And then there were the property viewings… We are not moving anywhere! I hate moving. I hate house hunting. I can barely stay awake to shop for clothes for myself let alone a house. But you see, I have a big incentive to look for a nice place in town because it means my parents will come and hang out in Colorado. Last summer they visited us and scoped out a few properties, then they wined and dined around town and really enjoyed themselves (Dad LOVES The Kitchen – who doesn’t?). That is important to me because I want them to be happy, but I also want them to eventually live here year-round so I can take care of them and be there for them as they age. That’s what Chinese daughters do. That’s what Kris and I would have done together, but now it’s just me. Of course, at my parents’ rate they will be hiking the fourteeners well into their nineties!

these are some nice digs

All of this has conspired against me cooking any of the lovely vegetables I picked up this weekend with grand plans to make some dishes I’ve been craving. It’s been simple food like sautéed English peas, eggs, toast, vegetable soup, grilled green chile & swiss cheese sandwiches. So let’s dig deep into the queue and get a recipe for my favorite Chinese fried rice recipe that I shot in 2008. I know – where the heck has that been hiding? It’s been hiding in my February 2008 cooking photos folder. I document, archive, and save *everything*.

preserved whole mustard green – salty and crunchy

this stuff makes the dish

I’ve been making this fried rice since college and I’ve been eating it all my life. I think this is my mom’s recipe and it’s most certainly one of my comfort foods. It’s also one of Jeremy’s favorites so I like to make a batch for him before I go on travel. As with most Chinese dishes, this one is mostly prep-intensive and quick to cook. They also make great leftovers.

some pork mixed with cornstarch, sesame oil, and soy sauce

diced onion and julienned preserved mustard green

**Jump for more butter**

Recipe: chinese steamed crabmeat egg custard

engagement: mountain bike
dress: $35
cake: $20
guests: 12 + 1 dog
weather: rainy and cold
location: my advisor’s living room in Ithaca, New York
ceremony by: The Honorable Marjorie Olds
years together: 18.5
years married: 14
best guy ever: Jeremy

We’ve been married fourteen years on Tuesday. Jeremy and I had completely forgotten until my mother called over the weekend and reminded me about our anniversary. It’s funny that our moms remember, but we don’t. Our moms are so cute.

jeremy enjoys a delightful lunch at l’atelier

I know when most people see Jeremy they just think “random white dude”. He is a classic introvert and few people stop talking long enough to get to know him. That’s their loss, because he’s a real treasure. Plus, if you’re some loud mouth who can’t get over how awesome you think you are, he probably doesn’t want much to do with you anyway.

When I see Jeremy, my heart is filled with all kinds of wonderful meltiness. It’s so cliché and yet the truth of the matter is that I fall in love with him more each day. You’re probably thinking, “What have you done with Jen? She hates that mushygushy crap!” Okay, let’s just say that our relationship is muy excelente. Thank you, Jeremy, for being the best part of my life.

sunshiny day in boulder

We know of many people who go through what Jeremy calls “practice marriages” before they find a truly good partner. The ones that snipe and bully, that don’t respect the other, that never listen, that lie, blame, or are insecure – they don’t last very long. Or if they remain together they make me feel like punching one or both of them in the face for acting like such jerks to one another. In contrast, it’s a great feeling when you see the people you care about in healthy, loving relationships.

chives, shiitake mushrooms, chicken broth, crabmeat, eggs, salt, tobiko, white pepper

whisking the broth into the eggs

Last October, I got to spend time with two of my favorite couples in San Francisco: Chuck and Hungry Bear of Sunday Nite Dinner (but you may know Chuck from Food Gawker) and Anita and Mike of Dessert First. Chuck invited us (Mike, Anita, and myself) over for dinner after BlogHer Food ended. Hungry Bear started the meal with these delicate and wholesome Chinese egg custards.

place crabmeat in the ramekins or tea cups

pour the egg mixture over the crab

**Jump for more butter**