use real butter

Recipe: cream of mushroom soup

Happy new year, my butterlings! I hope you all rang in 2013 in various fabulous ways. We kept it low-key partly because we were tired from a day of ski touring and mostly because we are boring. I like it that way.

snow on new year’s eve

lovely wondrous sparkling flakes of snow

It snowed here on New Year’s Eve and not just any snow, but the kind that falls as giant fluffy flakes and doesn’t stick to anything because it’s so dry and cold. They sparkled in the sunlight like diamonds falling from the sky and when you looked at the ground you could see perfectly preserved crystals glistening back at you, winking. Piles of delicate snowflakes slid over my skis as I glided along the trail through the woods. Jeremy and I would seek out pockets of deep snow and whoop and holler diving into the sugary stashes.

skiing out: a great way to see 2012 off

skiing into 2013 on new year’s day

I don’t typically make resolutions on the new year, but over the holidays I spent a little more time away from the interwebz and it was fantastic. It’s a good thing to assess where and more importantly how your time is invested. So that may be one of the things I change up… stepping away more often from the whole navel-gazing vortex of social media and taking that time to concentrate on other things, like my well-being. Who knows. I’m still feeling 2013 out, but I think I’m headed in the right direction. That direction also includes soup, because it’s winter and soup is good food – particularly when you make it yourself.

criminis, dried porcinis, shitakes, onion, butter, garlic, white pepper, salt, herbs, cashews, chicken broth

thyme and sage

I foraged a good deal of porcinis this past summer with my friend, Wendy. I told her to keep most of those mushrooms because I just didn’t have the time to deal with them and the worst possible thing you could do after acquiring such precious forage is to let them go bad, go to waste. Wendy is a real champ and she immediately processed untold quantities of the summer porcini harvest and presented me with a couple of jars of dried porcinis this fall… our porcinis! Sure you can purchase dried porcinis in the store, but can you hold a jar of your summer spent clambering along the wooded slopes of the mountains, popping huckleberries into your mouth as you scour the ground for porcinis?

dried porcinis

rehydrate with boiling water

I waited until winter to use my porcinis, when I knew the aroma would be most welcome after a day of backcountry ski touring. If you’ve never used dried porcini mushrooms, you should know that the soaking liquid is not to be discarded, ever. That soaking liquid is also known as liquid gold. It’s a heady broth with the concentrated essence of porcinis, this lovely umami. So make sure you keep that.

sliced garlic and onion

garlic, onion, porcini broth, porcinis, sliced fresh shitakes, sliced fresh criminis

**Jump for more butter**

Recipe: bacon-wrapped boursin-stuffed dates

It snoooooowed! It’s snooooooowing! *running around with joy* I can’t tell you how happy this makes me (and Jeremy and Kaweah)! We’ve gotten over a foot at home and more than 18 inches on the local hill the last couple of days. And it’s not just the skiing, it’s the precipitation we desperately needed. But… THE SKIING!!

my first day of the season at the local ski hill

the prettiest morning commute – on the way to get first tracks!

a quick afternoon ski tour before dark

jeremy pretends to take a rest on a trailside bench

sunset from the trail

Despite the jaunts out in the snow, I’ve finished my baking and packaging and most other holiday-related stuffs. The oven has been working overtime (as have I) and the house smells of ginger and spices and baking. Several varieties of cookies are packed, tagged, and nestled in their gift boxes or gift bags to be delivered. We’re looking forward to wrapping up 2012 with some skiing, Kaweah snuggles, work (it never ends), and good food. If you’re in search of an easy appetizer for a holiday party or maybe nibbles to tide folks over for a big holiday meal – might I suggest this super easy little old party in your mouth?

bacon, dates, and boursin cheese

Three ingredients, minimal preparation, and ten to twenty-five minutes of baking. Say yes with me. And hello, there’s bacon. Start with the dates. I like to use medjool dates as they are large, sweet, and have a nice chewy, almost velvety texture. They are also sticky as all get out. You can purchase them pitted, but the only organic ones I can find are not pitted. It’s not hard to pit them, though. Just take a sharp knife and slit the side open and pop the pit out.

slice the date open and remove the pit

pitted dates, sliced bacon, and boursin in a pastry bag

I made the mistake of cutting my bacon into thirds. In hindsight, I should have cut the bacon into halves since it shrinks when cooked. As for the Boursin, you can let it soften to room temperature and put it in a pastry bag, or keep it cold and crumble it. Either way, the goal is to stuff some Boursin into each date.

piping cheese into the date

wrapping the bacon around the stuffed date

**Jump for more butter**

Recipe: chocolate gingerbread pancakes

People react to tragedy in different ways, and we were reminded of this on Friday morning when shock and despair rippled through our collective consciousness. I shed tears for people I didn’t know – victims, survivors, families, a community – and later more tears for my friend whose little nephew was lost in the shooting. You can do something or you can do nothing, but we all have a choice here and my hope is that we will think carefully and clearly about that choice.

I have experienced loss, but I am no expert. I seek solace in nature, a place so cold and indifferent and yet almost painfully beautiful. The world continues around you, no matter what has happened, and I find comfort in that. It helps me to pick myself up and continue. I thought I’d share some of the beauty in my corner of the world from a weekend that left so many of us heartsick.

an especially bright meteor from the geminids shower early friday morning

two meteors within 30 seconds of one another

a lovely red fox hiding out in the yard

We spent the weekend hosting a dear high school friend of mine and his wonderful wife at our house. It’s so nice to spend an entire evening catching up and sharing with people you love and admire, but rarely get to see in person. We curled up on couches under warm quilts, eating dessert, bonding over any topic and every topic. The following morning was Mitch’s birthday and Shannon clued me in on his favorite breakfast treat – pancakes. Imagine this Harvard-trained world-traveling consultant-do-gooder gourmand sitting down to a stack of pancakes and clapping his hands together like a little kid. Just one of many reasons why I love Mitch.

happy birthday, sweetie

I am not a breakfast person, and I think most of you knew that. But isn’t there something awfully special about pancakes? I sort of feel that pancakes bring out the kid in all of us. They are like breakfast presents for children – both the small and the big children. Morning happiness on a plate. An act of love. I’m thinking Saturday mornings in your pajamas eating pancakes with sticky syrup and watching favorite cartoons with nary a care in the world. I equate pancakes with childhood… precious childhood. Let’s make some pancakes.

eggs, molasses, brown sugar, spices, flour, chocolate, butter, buttermilk, leavenings

While I don’t indulge in pancakes very often, I do enjoy a fluffy buttermilk pancake from time to time – preferably with fruit inclusions. But sometimes you have to go a little wild and change things up. As I flipped through my copy of Desserted, my eyes locked onto a recipe for chocolate gingerbread pancakes. How Decemberish!

mix the dry ingredients

mix the wet ingredients

add chocolate (i swear this isn’t dessert)

**Jump for more butter**