use real butter

Recipe: oat milk

Colorado ski resorts are closed for the season, Rocky Mountain National Park is closed, all restaurant dining is closed, schools and universities are closed, and a stay-at-home order is in place for the state in response to the COVID-19 outbreak. We have been self-isolating since March 12, which does not feel too different from our normal lives with some limitations. It’s not that way for many who have lost jobs, are staring at financial uncertainty, are already vulnerable, are sick, or are working for the good of the community. And let’s face it: the majority of those essential workers DO NOT get paid what they are worth nor enough for what they are risking for the rest of us. If you have the means, now is a particularly good time to contribute to your local food banks, shelters for people and animals, and maybe purchase some gift cards from small businesses – especially restaurants – that may not make it to the other side of this pandemic without your support. I hope you and yours are safe and well right now.

I’ve been checking in on my parents regularly to see how they are and to make sure they aren’t doing anything to put themselves or others at greater risk. So far, so good. Jeremy is working from home 100% and the dogs seem to think this is a great idea. Last Friday was Neva’s fifth birthday, so I managed a little celebration of sorts from what was on hand.

birthday plate of beef meatballs, apple, cheddar, and homemade dog treats

such good girls

We are not combating boredom over here, but making the most of the time not spent driving anywhere, meeting in person, or traveling. This coincides with my ongoing Spring Cleaning goals. You know, the ones that I started in the fall… of 2018. Time to put a dent in that To Do list as well as chip away at our freezer(s) inventory!

baking a sextuple batch of dog treats

sewed two cushions to replace those unsightly piles of old blankets

assessing what size our next backpacking tent should be (we got this one pre-Yuki)

Despite all of the ski hill closures, the snow keeps falling in between those sunny spells because it’s Colorado and it’s springtime in the Rockies. The stay-at-home order makes a few exceptions, including getting outside for exercise in your own backyard/town. Flatlanders flocking to mountain towns has been problematic because mountain communities don’t have the capacity to handle the COVID-19 outbreak let alone any boneheads that get caught in an avalanche and require scarce rescue resources. We’ve been playing it safe on our local low-risk terrain for cardio workouts in fresh air. The turns can wait.

yuki loves that smell of freshly fallen snow

social distancing is how we roll

the girls get to ski tour, too

one day at a time

One thing I’ve noticed on our weekly trips to the grocery stores are the sections of empty shelves. Flour, rice, beans, bread, milk, eggs, chicken, toilet paper, soap, hand sanitizer. As we gathered the items from my grocery list last week, Jeremy pointed to a couple lonely cartons of oat milk and asked if I needed any. I shook my head, because I make my own oat milk. Months ago when I first tried oat milk, I figured this was the solution to my lactose-intolerant needs. I sought out organic oat milk, which is not only hard to find (for me), it’s expensive. Around the same time, a reader (Yvonne) had also written to me about glyphosate levels in oat milk. Glyphosate is an herbicide, the main active ingredient in Roundup. Another push for me to just make my own oat milk. As longtime readers already know, I like making food from scratch which gives me greater control over the quality of what I’m eating.

water, salt, steel-cut oats

You can use rolled oats or steel-cut oats. The difference is that the steel-cut oats require a 12-hour soak in water the night before. I had a giant bag of organic steel-cut oats intended for breakfasts but admittedly neglected because I don’t actually like to eat breakfast. The perfect excuse to use them for oat milk! And if you need this to be gluten-free, just make sure that the oats you are using are certified as such. The salt is for enhancing the flavor of the oat milk. You can make sweetened or flavored versions (sugar, honey, soak a dried date with the oats, maple syrup, vanilla extract, etc.), but I like my milk to be neutral.

soak steel-cut oats overnight

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Recipe: cold brew coffee

People, I am feeling it. I am feeling that excitement about spring and green things sprouting from the ground and sunshine warming my back in the mornings and bright afternoons and bird song riding gentle breezes that dance through open windows. Winter has been decent with a slightly above average snowpack. Higher sun angles and longer days mean we can look forward to crust cruising in the mornings, swooshing soft or slushy stuff in the afternoons, big spring snow storms, increased (avy) stabilization, and more backcountry fun.

bluebird backcountry day

skijor with the pups

celebrated 23 years of marriage with an early morning uphill ski

and we grabbed a surprise 13-inch powder day

I used to resent the loss of an hour as we adjusted to Daylight Saving, but I was pretty happy to shift ahead this weekend. It’s partly for the later sunsets and mostly because Neva has the annoying habit of waking before daybreak and standing next to the bed, moaning/growling at us until we get up and feed her or until she pukes. So we’ve gained a little more sleep time in the mornings for another month. It’s not that bad, because I’m a morning person. Jeremy isn’t so much of a morning person, but he gets up early because that’s the best time to get things done and because he has coffee. If there wasn’t coffee, I’m just not sure Jeremy would be a functional member of society.

Last summer when I was out foraging with Erin and Jay, we stopped for a snack break and Erin handed Jay a large Nalgene bottle of dark half-frozen liquid. “Is that coffee?” Yep, it was cold brew. Erin told me cold brew is easy to make and a lot cheaper than buying it. I would occasionally get Jeremy a bottle of cold brew coffee, but he rarely requested it – probably because it’s so spendy. I made a mental note to read up on it and to try making some.

There is good news with regard to making your own cold brew such that I can’t wrap my head around shelling out the bucks to buy it anymore. First off, you don’t need to use the fancy high end stuff like that fair trade, light roast, single-origin, unwashed Ethiopia bean. Save that for your extra special hot cuppa. The lighter, brighter, more acidic and floral notes of regular coffee don’t really come out in the cold brew process. Instead, you’ll hit the earthy, chocolatey, nutty characteristics of a darker roast. And it will be smoother since heat is required to extract the acidity you find in hot brewed coffee. I use Trader Joe’s Colombia Supremo medium roast whole beans. As for equipment, you can get away with a $14 coffee grinder, a $2 1-quart wide-mouth canning jar (or a few more bucks for a 2-quart wide-mouth jar), some coffee filters (or a nut milk bag), and a sieve. You could use a large plastic container, but glass doesn’t retain odors and I find it much easier to wash the oily residue off of glass.

coffee beans and water

Don’t grind your beans too fine because it makes for a murky final beverage and a lot more sediment. A quick few pulses work great in my Krups spice grinder and I process the beans in 1/4 cup batches. I’ve started following the general rule of thumb of about 1/4 cup of beans per cup of water, but the recipe below starts off a tad more conservatively. It’s all very forgiving. Scale the amount accordingly to accommodate your tastes and the volume of your brewing vessel. The grounds go into your jar with the water (I happily use cold tap water) and get stirred until there are no dry pockets floating about. I cover the mouth of the jar with a coffee filter and secure it with the canning lid ring (but not the actual lid). You can use a towel or cheesecloth, but I think the idea is to allow airflow without introducing undesired extras like floaty pet hairs.

coarse grind works best

stir with water until all grounds are wet

the grounds float at first, but will mostly sink with time

cover with a cloth or a coffee filter

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Recipe: mushroom carnitas with magical green sauce

We’re getting that spring swing already – days of sunshine and warmth interspersed with frigid cold. I have found the best method for enjoying the weather is to roll with it. By now our bodies have grown accustomed to winter conditions such that warm days feel like a beach vacation without the sand getting into your personal spaces. I’m kidding, it’s nothing like the beach! And that’s great because I’m not a huge fan of tropical climates and their sandy associations.

sun and snow is so colorado

pups’ day off means jeremy gets to play

playing in the yard after a storm

getting ready at the trailhead – i feel the same as yuki

the pups love their cold day ski tours

and they really love the sunny day ski tours

I’m getting into the groove of the longer days. Extended hours of winter darkness don’t get me down the way they do other folks (including Jeremy), but I do find my self-motivation increasing with more daylight. I spent much of the long holiday weekend cooking and baking old favorites as well as a few new recipes.

his (chocolate espresso raspberry) and hers (lemon huckleberry) small cheesecakes

One of the new recipes had caught my eye on Instagram the week prior: mushroom carnitas. This stirred triple excitement in me because 1) I was already obsessing about our spring mushroom foraging season, which includes oyster mushrooms that are used in the recipe 2) I love carnitas and 3) I’m always looking for tasty ways to reduce our meat consumption.

a lovely cluster of oysters that erin had found a couple of seasons ago

a haul of spring oyster mushrooms from another season

I could have waited for oyster season to start before testing the recipe, but fresh oyster mushrooms are usually available year round at my local Whole Foods or the bigger Asian markets. I made a half recipe and only grabbed a pound of oysters. Now do you have to use oyster mushrooms? No, you don’t. But I wouldn’t use regular mushrooms because the texture of oysters tends to be stringier which lends well to the mushroom carnitas. Based on my limited knowledge of mushrooms, I’d suggest beech or king trumpets (aka king oysters) for substitutes as they offer a similar texture/structure.

onion, lime, orange, oyster mushrooms, black pepper, cumin, coriander, oregano, garlic powder, salt, worcestershire sauce, olive oil

lime juice, orange juice, sliced onions

shred the mushrooms by pulling them into strips

if the caps are too firm to shred, you can slice them with a knife

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