use real butter

Recipe: orange creamsicle frozen yogurt two ways

There is a short window of time in late spring when: 1) the road to the trailhead is closed to cars, but clear of snow 2) the trail is completely under snow and 3) the snow is firm enough to hoof it on foot. I live for this window because it’s when we do the bike-hike-ski, a triumvirate of springtime mountain activities. And it was HOT. 60°F at 10,000 feet with the sun roasting us from above (so more like broiling). There are always ways to get your ski on, it’s just a matter of how determined you are to get it. And we are not the only ones out there.

[Many of you inquired after the sunblock I had tested and liked. It is TerraSport SPF 30 which is not only non-greasy, rubs in well, non-sticky, and waterproof for 80 minutes, but it rates well on the Environmental Working Group site, which I trust. We are also in the process of testing Vanicream for sensitive skin.]

biking up to the trailhead

stashing the bikes in the trees

hiking up to the basin

skiing out

switching from skis to bikes (what a junk show)

ready to ride out

I love the snow, really love it. When we paused in the shade to fuel up and throw on some long-sleeve shirts (the sun at high altitude can be really harsh), I happily dropped my pack and plopped my butt in the snow. FELT GREAT. I know why Kaweah used to roll around in snow patches on summer hikes. I do it too. But at our house, the snow is a mere memory from a few weeks ago. The earliest wildflowers are starting to show their color in the yard and the hummingbirds are zipping about in super-aggro mode. Where is the relief from the sun? It’s in my freezer and it’s easy to make, so you can have relief in your freezer too. I’m talking about orange creamsicle frozen yogurt. Remember those orange creamsicle pops from the 70s, the decade that tried to kill us all with fake colors and flavors? It was so excellent, I made two versions.

smooth version: vanilla extract, grand marnier, oranges, sugar, plain yogurt

grate the orange zest

juice the oranges

**Jump for more butter**

Recipe: tiramisu

It’s nice right now in the Colorado Rockies. The pine pollen has yet to begin (I’m preparing myself for the allergy onslaught) and snowline continues to recede to higher elevations. More routes are accessible by foot or by bike, but I suspect there is still good skiing to be had further into the backcountry. In the past week we’ve been able to ski, trail run, and mountain bike in our “backyard”. The best exercise is the kind you love to do.

there were some patches of snow

but most of it is melting although the high peaks are looking good

me and my guy

I’ll admit that I don’t love running, although I’m warming up to it. But I love being on trails! Trail running is one of those things that involves some pain – the running, but so much awesome in terms of solitude, beauty, time for thinking, and scouting opportunities for all things foraging (just don’t trip while trying to scope out mushrooms). Jeremy and I start at the same time, but we run different routes that meet up an hour or two later. He runs faster, farther, and higher than I do, but then he is training for a longer and more grueling goal than I am.

The most common question Jeremy gets asked by our friends who read this blog is, “How do you not weigh 300 pounds?!” He weighs half that. Jeremy is not a muscle-bound dude. He’s lean, trim, and fit. And while I don’t ply him with fatty and sugary desserts 24/7, I worry even less about his occasional sweets consumption in the service of use real butter now that he’s trail running in earnest. After yesterday’s run, I reminded him that he was required to move the tiramisu in the refrigerator, because I needed the space.

lady fingers (savoiardi), eggs, mascarpone cheese, cocoa powder, Kahlua, cream, sugar, salt, espresso powder

I’ve been making tiramisu since the 90s, but in truth – I haven’t served it in the past decade more than a couple of times. I think food blogging makes me forget about the oldies-but-goodies recipes. Back in the day, I did not consider this an easy recipe. Today it seems really straightforward. Go figure. Experience is worth something. So here’s your Throwback Thursday…

pour the kahlua in with the sugar, salt, and egg yolks

whisk over a simmering bath until it leaves a ribbon (6 minutes)

**Jump for more butter**

Recipe: roasted strawberry ice cream

I hope Mother’s Day was a good one for all of you moms out there. I gave my mom a call earlier in the day and my dad got on the phone to discuss wine, health, Kaweah, and other things. When he was done, Mom and I were able to chat. She’s always been like that – letting everyone else go first. I used to think that was a mom thing, but I’ve learned over the years that it is MY mom’s thing. She still moms me to this day and I’m still learning how special she is. Last month on the ski lift, I told my girlfriend that Mom is always reminding me about retirement contribution deadlines and limits. I said it as if it was a bit of a drag, but my friend turned to me, “You’re so lucky to have someone looking out for you like that. We don’t get that kind of advice from anyone in our families.” I’m so glad she said that, because it dope-slapped me into recognizing that my mom has always looked out for my (and now, Jeremy’s) best interests since the day she brought me into this world.

thanks for everything, mom – i love you!

Dad had taken Mom out for a nice lunch, so they decided to opt out of some yacht club shindig later in the day. Actually, yacht clubs don’t have shindigs – I believe it was a fancy cocktail party at the marina. Mom said, “We just can’t eat that much after a big lunch, and it’s too hot anyway. It’s 84 degrees.” I blinked. We had 5 inches of snow on our deck and it was still coming down. Kaweah was curled up in her doggy bed wrapped in her flannel quilt. It’s always around this time of year I’m about ready to concede the snow to the progression of the seasons. And then it snows. And then I begin to salivate in anticipation of more ski days. Jeremy and I logged some long trail runs on Saturday since they wouldn’t be clear of snow for several days.

the storm engulfing the mountains (and eventually me) on my trail run

MOAR snow!!!

I’ll let you in on a little secret. It’s not uncommon for Colorado to get snow in May. It happens more often than one might deduce from all of the howls of incredulity on the flats. I’m good with it, as you know. I’m never fully ready to accept the blast furnace of summer.

may of 2008

may of 2011

may of 2012

may of 2013

Here’s another little secret I learned this past week. There is strawberry ice cream and then there is STRAWBERRY ice cream. ‘Tis the season for juicy red strawberries and I was determined to find a good and proper strawberry ice cream recipe. Scouring my books and the interwebs, I came across a recipe from Zoë who is as knowledgeable and trustworthy as she is friendly and kind. The trick to intensely strawberry-flavored ice cream is to roast the berries. If you’ve ever roasted vegetables, you know that it concentrates the flavors and enhances the sweetness.

eggs, vanilla extract, corn syrup, vanilla bean, sugar, more sugar, salt, balsamic vinegar, strawberries, cream, milk

**Jump for more butter**