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Recipe: chocolate-dipped key lime pears

Oh weekend, I hardly knew ya. We are always up for a ski, provided there is decent snow. But we haven’t had much snow lately, so we took Neva for a hike to scope out part of the high country. It was rocks and dirt, then ice, then snow, then snirt and more rocks. Patchy conditions annoy me more than anything because it’s a pain to get your skis on and off every twenty feet, but it also sucks to have to get microspikes on and off your shoes. I suppose we could snowshoe, except we swore off snowshoing the day we learned to ski in the backcountry. The mere thought of going back to snowshoes is a major snoozefest (sorry snowshoers, but I speak the truth). Eventually we reached consistent snow cover, then really decent snow for skiing (which meant not so great for hiking). Snow began to fall from the sky and Jeremy squeezed my hand through our gloves.

which way to go? jeremy looks left and neva looks right

The snow didn’t last long and then the winds arrived to make the snowpack sucky. I battled kitchen disasters then went to bed early to ward off a potential cold. Instead of trying to make a ski day the next morning, we opted for a round of fetch at the elementary school soccer field and then spent several hours cleaning out the basement. Neva thought the fetch part was great, but had a lesser opinion of the house cleaning.

catching the ball in mid air

floating back to earth

I always forget how much I enjoy pears until they are practically screaming at me from the produce aisle in November. For a while when we were without a dog, Jeremy and I adhered to a strict rule of not sharing a pear between two people. It’s a superstition that Grandma and a lot of Chinese people follow – because the Chinese word for pear sounds the same as the Chinese word for “split up”. Now with Neva, we can all three share a pear safely (Neva is loving little nibbles of pear).

A few years ago, I was in San Francisco visiting Recchiuti Confections when I spied their key lime pears – wafer thin slices of pear soaked in key lime juice and dipped in dark chocolate. I purchased a box to bring home for Jeremy, because he likes pears and he loves chocolate. They were spendy, so each slice was precious. Each slice really was precious. I became obsessed. When I returned to San Francisco later, I decided to purchase Michael Recchiuti’s cookbook for the sole purpose of getting the recipe for the key lime pears. My pal, Lisa (whose blog is Lisa is Bossy, but my mom has since named her “Lisa is the Boss”), asked if I was going to blog it. I said yes, of course. That was more than a couple of years ago. So it’s time to make good on my word.

water, sugar, bartlett pears, key limes, and chocolate

A word on ingredients. The recipe instructs you to use bartlett pears that are green and hard. Please do this. I have made this recipe twice. The first time was with bartlett pears that were green and rock hard. They turned out beautifully (as you will see). The second batch that I attempted this past weekend was a lot harder to deal with because I couldn’t find bartletts (I only went to one store), so I used the hardest variety I could find – red D’anjou pears. Those didn’t work well at all. The flesh is too soft and they nearly disintegrate during the soaking process. So absolutely follow the recipe on the pear variety and hardness unless you like to make yourself miserable. For chocolate, please use a good quality dark chocolate. There aren’t many ingredients in the recipe, but the quality makes all the difference. And finally, if you can’t find key limes, you can use regular limes. You won’t need as many because they’re much larger.

make a sugar syrup with water and sugar

juice the key limes

add the lime juice to the syrup

**Jump for more butter**

Recipe: fried apple pies

It was bound to happen sooner or later, but honestly, I was hoping it would get here later rather than sooner. The winds have arrived. The other day we got a nice quick inch of snow and then we watched the winds carry those beautiful little flakes horizontally to the east. Snow and Blow. That’s what we call it here in Nederland. Even so, it makes for interesting cloud formations above which turn into pretty visuals for a few brief minutes at sunrise or sunset.

sunset

That window of comfortable weather and mild breezes may be coming to a close. I say this because Neva has really been enjoying her deck time while I’m working. I enjoy it too, since I’m not constantly telling her to get her nose out of the compost bucket in the kitchen. From our deck, Neva can watch three sets of dogs in three different yards/decks, and it’s just all so fascinating for her little puppy self. But when it’s really blowing or the snow is pelting her in the face, I’ll insist that she come inside. On the chilly days, she’ll curl up at my feet in her dog bed or invite herself (oops!) onto the couch. But given her druthers, she’d be outside romping through the snow. Her doggy day care person is on vacation for a couple of weeks, so Neva is now getting playtime with Dioji, our favorite neighbors’ pup. So far, so good. Dioji has the patience of a saint.

what a goofball

all four off the floor!

Autumn has been around for over a month now and we’re supposed to fall back an hour this coming weekend. I used to feel indifferent about the time change, but I must confess that I am really looking forward to it this year. Being woken up a few hours before sunrise each morning by a fully energized puppy is a little weird, because you didn’t get quite enough sleep, but you could conceivably get out of bed and get a jump start on the morning. Instead, it’s usually some drowsy disrupted half-sleep that we settle for which satisfies neither the sleep deprivation nor the hopes for greater productivity. I realized last week that I hadn’t touched any apples or pumpkins so far this season, although I have been happily stuffing my face with persimmons and pomegranates. And that got me thinking about pies. So I made pumpkin pie. And then I made these apple pies. Little apple pies. Little fried apple pies. Heaven help us.

apples, ice water, shortening, flour, cinnamon, sugar, salt

cut the shortening into the flour and salt

toss with ice water a tablespoon at a time

wrap up the dough and chill

**Jump for more butter**

Recipe: morning buns

Hey, I didn’t need to wash my car because it RAINED all day Wednesday! What does that say about me when my car is cleaner on a rainy day than a sunny day? Don’t answer that. Even better than the rain, was the snow falling at my house! It was too warm for any of it to stick, but the sentiment was there, and I’m pretty sure those clouds hugging the mountains will clear out eventually to reveal REAL SNOW on the high peaks. This is good. A month later than I prefer, but it’s still good.

As we shifted from cloudless, sunny, warm days to this cloudy, rainy, cold weather, the in-between was rather wonderful. A couple of mornings in a row granted us the right conditions for some impressive light shows, where sun and clouds and rain work together for a greater good. Of course, I was awake and alert well before the first faded rosy glow in the east appeared – because Neva stepped on my stomach at 5 am to snuggle down in the space between the two humans. From then on, it’s fitful sleep for me, so why not just get up and get to work? Thanks to Neva, I found chanterelles this summer and I have caught a lot of great sunrises.

we almost had the whole rainbow in this sunrise

but looking west, there WAS a rainbow (or two)!!

Earlier this week, Jeremy gave a lecture (A Tour of the History of the Universe) at the Chautauqua Community House in Boulder, hosted by the Colorado Chautauqua Association. It was a great talk and the sold out crowd loved it, asking several thoughtful and engaging questions afterward. I mean, who doesn’t love talking about black holes, dark matter, dark energy, the big bang, and where our universe is headed? Jeremy works hard when he has to speak in public, because he’s a bona fide introvert. I know a lot of people who claim to be introverts who aren’t actually introverts. In fact, most of the true introverts I know never say one way or the other because they don’t want to draw attention to themselves and because the extroverts never shut up (I’m an extrovert, by the way).

all eyes on jeremy

As you can imagine, after his talk Jeremy was completely exhausted. He spent the entire day on telecon, teaching class, attending his student’s oral exam, and then giving this lecture well into the night. He didn’t eat beforehand because he didn’t want to puke during the talk, so we had a very late dinner and then it was to bed so we could prepare ourselves for Neva’s early morning wake up leap. But in the morning, I did have some delightful homemade pastries on the counter for him while I rushed out the door, pajamas under my jacket, to shoot sunrise. The day is infinitely better when you start it with pastries. I am particularly fond of the aptly named morning buns.

the dough: sour cream, sugar, salt, egg yolk, orange juice, ice water, yeast, butter, flour

the filling: sugar, cinnamon, orange zest, brown sugar, vanilla

**Jump for more butter**