roasted carrots crumbled tofu stir fry huckleberry pie meatless meatballs


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less stick, more carrot

Tuesday, November 30th, 2021

Recipe: roasted carrots

It’s been a rather productive fall for us, which may have a lot to do with the lack of snow. November provided few flakes for the ski resorts and the backcountry. But the high, dry winds delivered some outstanding sunsets and sunrises. Rather than gripe (too much) about the delay in the ski season, I redirected my energies to those long-neglected tasks in dire need of attention. As a small reward for getting so much done this autumn, I signed up for an online bookbinding class and learned how to transform fabric into bookcloth.


stacked lenticulars are so otherworldly

a feather dance at sunset

my two notebooks from class



Many Colorado ski hills open Thanksgiving week, even if it is a single run of man-made snow. We opted not to ski opening day at either of our local resorts and instead headed to the backcountry for a quiet ski tour. It happened to be the right decision because we were greeted with fresh snow and free refills all day. Yuki had a tummy bug the whole week, so we kept her on a mild diet and low activity. Jeremy snuck Neva out for bike rides to get her some exercise and wear down her rake-claws. It was a pleasant and low-key holiday week for our house. Well, not as pleasant as Yuki would have liked, but after a week of sad puppy eyes she’s back to normal and had a wonderful romp around the soccer field with some doggie friends this weekend.

real snow in the snow globe

neva wouldn’t budge, so yuki accepted sharing the bed



Now that Thanksgiving has passed, Holiday Madness Mode begins. There is nothing like holiday food to make me crave vegetables. The carrot is the one vegetable I often forget I love. We regularly buy carrots (adult, not baby) for raw snacking. And then a few times each winter I make roasted carrot soup. I will find myself noshing on several cubes of the sweet roasted carrots before the rest go into the stock pot and make some vague mental note that these are super addictive. I’m ashamed it has taken me this long to make roasted carrots as a dish unto itself, but I’m also glad I finally did it.

olive oil, pepper, mint, carrots, thyme, cumin seeds, chile powder, salt, turmeric, coriander seeds



The recipe comes from The New York Times Cooking archives and the only change I made was to omit the butter. I’ve cooked this successfully with both ground spices (cumin and coriander) and seeds (cumin and coriander), although I do prefer the seeds version. And while it is great without the mint, I think the mint lends a bright herbal finish. The preparation is simple and requires little effort for the payoff.

toss cut carrots with olive oil, salt, pepper, and thyme

spread on a hot baking sheet



**Jump for more butter**

incremental steps

Monday, October 25th, 2021

Recipe: crumbled tofu stir fry

Thanks to some technologistical hiccups, my last post was published before email subscribers were migrated to a new service, so I apologize if you didn’t receive a notification. But email subscription limbo has now been resolved, and hopefully this is the last we’ll talk about that.

Most of our aspens have been stripped bare by intermittent winter storms and winds, but we find the delicate rattles of the remaining dried leaves soothing when we take the pups on leisurely hikes. I rather like the quiet time in the mountains between the leaf peepers and the ski crowds, when locals are left to their own shenanigans. The diurnal swings in temperature fooled Jeremy into thinking it was too early to switch to flannel sheets despite his complaints about sleeping cold overnight. Once we made the switch, his outlook on life flipped 180°. It will probably flip back after Daylight Saving ends and the sun drops behind the mountains at 4:30.


the local stand had a good run this year

cool air and hot sun, everyone finds their sweet spot

yuki and the charlie brown aspen tree

those autumn sunsets are something else



We’ve been making the most of this lull before ski season, cramming in medical and dental appointments, fixing and organizing house things, voting (have you voted? local elections are important, so please read up on the issues/candidates and vote!)… you know, adulting. I’ve also carved out some time to do a little recipe testing – especially vegetarian recipes. It can be hit or miss and the misses will require additional work, but I’m sharing a real winner today. My aunt recommended this tofu stir-fry from Melissa Clark on New York Times Cooking which I admittedly skipped when I first saw it in my subscription, but gave it a try on her suggestion. I’ve incorporated my aunt’s tweaks as they improve upon the dish.

cilantro, chili garlic sauce, soy sauce, shaoxing wine, sesame oil, canola oil, lime, edamame, shiitake mushrooms, green onions, salt, tofu, ginger, garlic



It all starts with a block of firm tofu. Firm is important or else you will wind up with a mushy mess and many tears. Look for firm or extra firm on the packaging. Melissa Clark shreds her tofu and drains the shreds on a towel, but I prefer to freeze, thaw, squeeze, and crumble my tofu. Freezing tofu results in a spongier, more chewy texture, and the tofu absorbs marinades better and fries up crisper. This requires a smidge of extra planning: Freeze the tofu in its packaging overnight or for 12 hours, then thaw it in the refrigerator for 24 hours. When thawed, press the tofu between your palms, squeezing out a good bit of the water. From here you can crumble the tofu by hand. I pull chunks off the tofu block and squeeze out more liquid before crumbling the tofu into a bowl.

crumbled tofu



**Jump for more butter**

i dream of mushrooms

Sunday, July 25th, 2021

Recipe: roasted porcini with gremolata

I keep my summer expectations low to minimize any disappointment. It’s a strategy I apply to life in general, but it serves me particularly well when dealing with the realities of mushroom season here in the Colorado Rockies. Some years it’s great. Some years it’s terrible. Some years it’s okay. This year, it’s been strangely, weirdly, amazingly phenomenal. I have been logging many miles and many many pounds of beautiful porcini this season. Foraging all day, cleaning and processing (drying, freezing raw, sautéeing and freezing) all night, closing my eyes and seeing mushrooms in my dreams. Repeat.


still make time to see my folks who made chinese lobster noodles for us

and looking up to appreciate the stellar wildflower displays

everywhere we went, porcini

tucked among the huckleberries

our red-capped rocky mountain rubies (porcini)



My last post bumped meatless meatballs for chocolate chip cookies and I’m bumping those meatballs again, this time for a simple roasted porcini recipe that I promised my friend and foraging pal because fresh porcini wait for no one.

The original recipe specifies a mix of wild and cremini mushrooms, but my refrigerator was FULL of fresh porcini and it made perfect sense to use up some of the firm, perfect bouchons. Also, I think the gremolata – while tasty – is not necessary at all. Roasting the mushrooms with olive oil, salt, pepper, and a couple of smashed garlic cloves is heaven enough.


fresh porcini bouchons, flat-leaf parsley, pepper, olive oil, parmesan, garlic, bread crumbs, salt, lemon



For this preparation, I don’t recommend washing your mushrooms (I never wash my mushrooms except for morels). I brush the mushrooms of debris from top to bottom and wipe any remaining particles with a damp paper towel. Slice the mushrooms to 1/2-inch thickness and quarter or halve any really small bouchons. Since the oil is easily absorbed, I drizzle half of the olive oil over the mushrooms/smashed garlic and toss, then drizzle another tablespoon and toss, then one more tablespoon for a more even distribution. Season with salt and pepper and toss once more. Arrange the slices and pieces in a single layer on a rimmed baking sheet. I line my sheet with parchment paper because I like how it allows the food to crisp without sticking.

drizzle some of the olive oil over the mushrooms

toss with salt and pepper

roast in a rimmed baking sheet in a single layer



**Jump for more butter**