use real butter

Recipe: veg head sandwich

We waited out the Cold Springs Fire in Crested Butte as federal, state, and local wildland fire response teams accomplished the superhuman feat of keeping the fire in check during terrible conditions – high and erratic winds, dry air, hot temperatures – and put everything they had into it. After the worst of the weather had passed, these amazing crews were able to get the fire contained and put out within a week of it starting. That right there is beyond impressive considering how bad past wildfires have gotten.

Jeremy and I were glued to Twitter and other information sources for a day, but had to pull ourselves away as we realized how exhausting and futile that activity was. Our neighborhood remained out of harm’s way, but was still disturbingly close to it. We kept tabs on developments, but for the most part we resumed our work schedules and managed to get some fresh air. It comes up time and again, but you learn an awful lot about a person in times of crisis. Some people are helpful, others are useless, still others are worse than useless – they are drama queens (or kings). Thankfully the majority of our neighbors are great, keeping level heads and having plans of action. Those are the folks you want on your team during the zombie apocalypse. That one neighbor who is always drunk, stoned, or both? He’s a red shirt.

neva enjoys a nice cool stream crossing

hiking above copper lake (on the return, neva swam her brains out in the lake)

wildflowers showing off their stuff in the high country

jeremy and neva at east maroon pass with aspen in the background

cutthroat trout coming to check me out

jeremy paddles at lake irwin

rafting together to enjoy a cool breeze and a lovely view

Crested Butte’s wildflower season gets going in late June and runs through August and even into September if the rains deliver on their promise to the land. I know when the wildflowers are going strong without having to look because my allergies kick into overdrive. My nose starts running as soon as I start running. My eyes itch the minute I set foot on the trail. But it’s worth it. I just wish it would rain, because the animals need their berries, the mushrooms have yet to really flush, and wildfire season is just getting started.

We came home to Nederland a few days ago. Everything seems to be that crunchy kind of dry underfoot right now, but there is rain in the forecast that would be most welcome here. Oh, angelitacarmelita asked for a picture of the oyster mushrooms we found in Crested Butte a couple of weeks ago. These aren’t the best oysters I’ve found, but the ones we ate were certainly delicious. These aspen oyster mushrooms grow on – you guessed it – aspens (and sometimes other trees)! We found both sets at the base of dead aspens.

a single (with a really tiny mini version growing behind it which i left in place)

the older ones were more tan and dried out and ruffled (and wormed out)

Porcini (king bolete) or Kings are supposed to be making an appearance any day now. Actually, some already have, but they are being extra shy without the rain to coax them up. It’s easy to become obsessed with mushrooms, until you realize that they can dominate your entire summer. I like finding mushrooms and I have a pretty good eye for them, but for Jeremy’s and my own sanity, I try not to let mushrooms derail plans for long hikes, trail runs, or backpacks. In any case, when they do flush, I will have to revisit this sandwich which was so wonderfully packed with vegetables. I call it the veg head and you can make it with any kind of favorite mushroom.

arugula, mozzarella, olive oil, balsamic vinegar, pepper, eggplant, zucchini, salt, maple syrup, butter, dijon mustard, ciabatta roll, and porcini

slice the vegetables

**Jump for more butter**

Recipe: sashimi salad

It is nonstop head-spinning fun over here at Butter Headquarters. I got my phone fixed after it took a prolonged underwater tour of the lake, but I haven’t had much time to get back to the social media channels because real life is in high gear! It was nice to retrieve my photos though – the ones that were the whole reason the phone and I went swimming together.

see the carp?

Before we came home to Nederland, we took Neva out on the lake once more to practice climbing out of the water onto the stand up paddle board (SUP). It’s quite easy with her new life preserver because it has a nice low-profile handle on the top. Actually, it’s ridiculously easy as long as her tennis ball is on board. Neva is a lithe and lean 43 pounds now. Float her in the water with a life vest and I can practically lift her onto the board with two fingers. We had her diving off and climbing back on several times so she could get used to it. While Jeremy was inflating the board (we have inflatable SUPs) Neva’s friend, Bella, came bounding down the hill to play with her. Bella lives in Crested Butte and she is an adorable, chunky 2 year old black lab who happens to belong to a friend of mine. Neither Bella nor Neva care to be dominant or the boss of anyone, they just want to run and swim and play and be best pals. One day I’ll get a picture of the two together, but Bella and Neva are rather impatient for me to throw the ball.

up out of the water

and she gets her orange (must be orange!) tennis ball

We returned to the Front Range at the height of a heat wave the day before my parents arrived in Boulder for the summer. I got their condo ready with dinner, groceries, flowers, and my mom’s plants (the ones that suffer my care for 10 months of the year). Even though I just saw them in April, I took note of their health as I picked them up at the bus station. My parents are in remarkably good health for their ages, and yet I can’t help but observe that they are slowing down. It’s gradual. Very gradual. They are still machines when it comes to social engagements – they love a good party – so I threw a party over the weekend for my folks and a bunch of my friends.

dim sum with mom and dad

Party prep is a logistically involved endeavor for us in the high country because we have neither easy access to good groceries nor air conditioning to battle the heat of summer. I try to keep all oven use limited to nighttime. While waiting for meringues to bake, I set a large measuring cup of chocolate ice cream custard base out on the deck (well, on the grill shelf) to cool at 1 am. It was covered in plastic to avoid floaty or flying things from jumping in. Since our deck is on the second floor with no ground access, we’ve always set hot liquids out on the deck. In three short hours, Neva would be waking Jeremy up to go out to potty (what is it with this dog?), so I asked Jeremy to transfer the chocolate custard from the deck to the refrigerator when he took her out.

I mumbled into my pillow at 4 am asking if he remembered the chocolate custard. “Well, something happened.” I imagined he had dropped it. I imagined Neva licking it up. I asked, “WHAT HAPPENED?” Something about a hole and how much was there to start? I said four cups. Now there were two. “WHAT?” There were some footprints. “FOOTPRINTS?” I’m blinking into the darkness calculating how much cream, milk, and eggs I had on hand to start a new batch. I didn’t have enough eggs. “Not footprints, PAW prints,” he said. Bear? Squirrel? Someone who can climb a tree or a wood post. “Chocolatey paw prints. Too small to be a bear, maybe a squirrel or a raccoon.” In the breaking light of dawn, I looked at the chocolatey paw prints and Jeremy came out onto the deck with our book of animal paw prints. Raccoon. Apparently, our furry friend climbed onto our deck, found this cup of heaven sitting on the grill shelf, poked a hole in the middle of the plastic wrap and then shoved its schnoz into said hole and had the dessert of a lifetime. TWO CUPS! I envisioned a raccoon with a terrible tummy ache or worse somewhere in the forested foothills. Chocolate can be toxic for a lot of animals, not just dogs. It made me sad for the raccoon and anxious for my ice cream making schedule.

i guess the raccoon started the party early

i also made strawberry daifuku mochi

the most beautiful bouquet of flowers from kitt’s garden

and glowsticks – don’t be jealous

Great fun was had by all and we’ve been noshing leftover party food for the last few days. It’s nice to not cook when the sun turns your house into an easy bake oven. In summer, sushi and sashimi get more frequent rotation on our menu. But sometimes, even the thought of cooking rice can be too much to bear. It’s simple enough to swap out the rice for lettuce and have yourself a sashimi salad. There is absolutely no active heat transfer involved! Of course, passive heat transfer is always occurring – you can’t beat entropy, kids. The nice thing about salads is that the guidelines are quite loose. Choose the vegetables you like most. Omit the lettuce if you want. Pile on more carrot and cucumbers! It’s all up to you.

vegetables: mixed baby greens, shiso leaves, carrot, cucumber, red cabbage, daikon sprouts

for the dressings: neutral flavor vegetable oil, soy sauce, mirin, salt, sugar, lemon juice, sesame seeds

**Jump for more butter**

Recipe: morel bourbon cream sauce

People can be so awful to others. They can also be wonderful to one another. There is no shortage of chatter about it all, and after a while my head hurts as much as my heart does. That’s when I really need to spend time outside to sort the spaghetti knot of feelings in my chest, free of that noise.

calypso orchids

hiking through the lupine

lightning strike on the mountain

We are keeping busy shuttling back and forth between Nederland and Crested Butte. I know a lot of people hate the word busy, but I don’t. Busy for me isn’t bad. Busy means a full schedule – that my time is taken up with both the things I have to do and the things I want to do. I realize I’m busy by choice, and I’m grateful for that.

Despite being over a year old now, Neva’s training is ongoing. She was introduced to the SUP (standup paddle board) last summer when she was a little puppy, but then she spent the next seven months learning to be a ski dog. While the rising snowline in the mountains translates into spring runoff, Neva is reacquainting herself with the liquid form of snow. Her first swim of the season was splashy and uncoordinated, but by the second dip, she was already getting her swim legs back and performing running jumps into the water. After a few days of confident swimming, it was time to see if she could ride the SUP and remain on the board. She only dove off a few times and once she even climbed back onto the board with a lift from Jeremy. She has a life vest coming in the mail soon, so I hope things will only improve with our little adventure pup.

she’s no longer nervous on the board, she is excited

watching for fish in the lake

I’m still keeping my eyes peeled around these parts for black morels, but they aren’t flushing like they were a couple of weeks before in one area. We scouted a couple of trails only to be left wondering if we’d lost our mojo or if the mushrooms were late, done, or just having a bad year? But on my trail run Friday morning, I found two single morels very far apart from one another – one in a somewhat unexpected environment and the other in what I consider typical surroundings. I left them in place to do their thing (send spores into the air) and kept my fingers crossed that the season isn’t over just yet.

short and squat, but in perfectly good condition

But in case the season IS coming to an abrupt end, I’ve got another winner of a morel recipe for you. This is far and away Jeremy’s *favorite* from my morel recipe testing session because it has morels and bourbon and cream, and it all goes on top of steak. This is the real reason I trail run…

cream, beef broth, pepper, morels, salt, butter, shallots, balsamic vinegar, bourbon

slice the morels in half lengthwise

rinse them clean and pat them dry

**Jump for more butter**