use real butter

Recipe: grilled tequila lime shrimp

The mountains are calling and so we must answer. Will tell them you said hello. According to several reports, it should be outstanding. I love taking road trips with Jeremy. Still have to pack my gear…

this time last year

Kaweah is going to Camp Crazy where the staff give her extra pats and belly rubs. They let her sprawl out in the kiddie pool in summer and curl up on the warm, fresh laundry in winter. Plus she gets to play with all of the other pups. It’s less stressful for all involved.

So while I need to finish some final prep, I thought I’d toss out a recipe that we tried last night for dinner. I’ve been in the mode of using up ingredients I have on hand – basically cleaning out the freezer, the pantry, and now, the booze cabinets. Don’t be fooled, we’re not heavy boozers. The cabinets I keep my booze in (mostly for desserts) are small, hence cabinets instead of cabinet.

where is this going… lime, shrimp, tequila, garlic, olive oil, spices

I have a nearly full bottle of tequila because we offered margaritas at a party a while back. We also offered gin and tonics. Everyone wanted a g&t. The plan was to make some manner of grilled shrimp with a lime juice marinade, but then I found recipes that called for tequila and lime juice. I quite love booze in my food.

mix it all in a ziploc bag

**Jump for more butter**

Recipe: vietnamese spring rolls

I know it seems that I was MIA here, and I was… but I wasn’t. I was completely in action all weekend which was why I had nary a minute to sit down and write anything coherent (although that assumes what I typically write is coherent…). But it was a lovely weekend and I’ll tell you why: my eye doctor had a last-minute cancellation and asked if I could come in last week instead of July 28, 2036. I have new Oasys contacts for dry eyes on and life has become a lot happier. A lot happier.

wildflowers fully underway in our yard

Just a few of the highlights with lots of pictures, okay? I finally got myself to the Boulder Farmer’s Market on Saturday. Seems trivial enough, but Saturday mornings for us are typically spent UP in the mountains, not DOWN on the flats.

fresh picked lettuce

itty bitty strawberries

boatloads of colorful radishes

The reason I wasn’t in the mountains was because I had a shindig at The Cup, which lovely Gwen organized for Denver/Boulder bloggers. Lady bloggers. Kickass lady bloggers. It was actually a pre-meet for Blogher 09 goers and a great opportunity to network in person with local women who move in different circles. Fascinating, but more importantly, fun. All of the photos from the pre-meet can be viewed here.

these two = definite trouble (manisha and dana)

**Jump for more butter**

Recipe: deconstructed chili cheese fries

We are almost ready to blow this popsicle stand. Kaweah is off to Camp Crazy and we shall be heading west. In the meantime, my cron jobs should be in working order (i.e. there will be posts in my absence) while I’m out of communication.

Jeremy and I recently sampled an order of chili cheese fries at a local joint in Boulder. We were… underwhelmed. It says less about the place serving the fries and more about the culture here. Why is it so hard to find GOOD chili cheese fries? I wasn’t turned on to chili cheese fries until I went to college in Southern California and it became the goto 2 am calorie (and sodium, and fat) replenisher on those late nights working on AMa 95 homeworks (Techers, YOU know what I’m talking about). My ideal chili cheese fries involve crispy, hot fries (not soggy!), shredded sharp cheddar cheese, and a meaty (no beans), well-spiced chili that needs to be ladled on top. These days we indulge maybe a couple times a year when I make my own chili at home, but forget about ordering it in town. No one does it right.

Which got me thinking. Perhaps I could “challenge” a restaurant to make chili cheese fries? My first candidate was The Kitchen, because I think their fries are the best I’ve ever had and I am convinced they could make one mean bowl of chili (they specialize in ass-kicking food). Friday night, that notion gave way to another inspiration… how about I attempt deconstructed chili cheese fries? Just for shits and giggles, you know. Putting a sophisticated spin on a low brow college favorite.

I combined the typical spices that go into my chili recipe and mixed them with a hefty amount of salt and pepper. After picking up a 3-inch thick slice of beef tenderloin, I packed the spices onto the steak and let it sit for 30 minutes to contemplate its delicious fate.

spices that usually go in my chili

rub it all over the filet mignon

**Jump for more butter**