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Recipe: chanterelle mushroom hand pies

Autumn is the fleetingest of fleeting seasons in the mountains, or so it seems. Sunday felt like real winter as we hiked snowy trails, falling snowflakes caught up in our hair and settling on our hats, gloves, and the tops of our packs. Our last trail run left my calves sore from all the slipping and sliding on ice. Not quite enough snow to ski, but enough to warrant wearing traction devices for running. Shoulder season puts me in a mindset for winter. I can’t wait!

high winds sculpt beautiful clouds

snowy stream crossings

Cold is relative. Two months ago, 40°F felt chilly to me. Now, it feels warm as we enjoy temperatures dipping below freezing. I know in a few months, 40°F will be a veritable heat wave. Jeremy is a little more sensitive to the cold than I am. It’s probably because I have plenty of personal warmth (read: body fat) and he doesn’t. His hands and feet are always cold. He turns on his seat heater in both cars starting in September all the way through June. I saw a box of hand warmers for sale at Costco last week – 40 pair for something like $15. Then I had a mental image of taping an entire suit of hand warmers to Jeremy’s body and chuckled to myself. Moving on to the refrigerated produce section, I got the vegetables I needed and proceeded to leave – until I spotted something magical. It was nearly the equivalent joy of finding a porcini in the mountains – except this was a whole pound of fresh chanterelle mushrooms for $9. I grabbed one. I didn’t know what I was going to do with it, but I knew I was going to do something.

let’s make hand pies!

chanterelles, puff pastry, gruyère, egg, garlic, butter, salt, bacon, thyme, wine, cream, pepper

brush the mushrooms clean

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Recipe: buttermilk fried chicken

As we started out on our last trail run in Crested Butte, I was admiring the amber glow from the setting sunlight bouncing around the aspen leaves. I absolutely love running or riding through aspen stands in autumn. The path underfoot is carpeted with the signature shapes of aspen leaves in different hues of yellow, punctuated with blacks, browns, greens, oranges, reds. When the tree tops mingle above the trail, you are traveling through a veritable tunnel of gold. Sometimes Jeremy and I run separately when he wants to log more miles and I’m fine with that. I enjoy the solitude.

off he goes

Every time we leave Crested Butte, we scrub our place down. Kaweah cautiously watches from a safe distance when her nemesis, The Vacuum, prowls every inch of the house. It’s the kind of cleaning one does when you want ALL of your security deposit back, but we just want to take really good care of it. And the day we leave, Jeremy always gets his caffeine fix in town.

the BEST coffee in town

Driving east, we encountered several snow storms on the mountain passes, sunny dry roads in the big Colorado valleys, and freezing rain in between. I followed Jeremy as he drove with Kaweah in the smaller car. Whenever he came to a stop, I saw her little head bob up as if to say, “Are we there yet?!?!” Despite icy roads and whiteout conditions, we made our way safely home.

crawling over monarch pass (jeremy and kaweah in front of me)

kaweah was so happy to be home, she immediately passed out

It’s been snowing on and off since we got home. We’ve got the heat on winter settings and snuggy flannel sheets on the bed. There’s a growing list of things to do around the house to prepare for winter. Time to swap out the bike rack for the ski rack, tune the skis, pull out the running tights and snow gear. And of course there is cooking and baking which do double duty because the house fills with mouth-watering aromas surfing on currents of warm air. Nothing is better than home style comfort food to welcome you back. Let’s fry some chicken!

whole chicken legs, onion, garlic, buttermilk, salt, sugar, bay leaf, rosemary, celery seeds, black pepper

crush the spices

grating onion

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Recipe: vietnamese braised eggplant

This site went through a series of upgrades right before I hit the road, and apparently we shouldn’t have trusted the captcha update because it wouldn’t allow any comments to go through for a day. That is now fixed and I apologize for any annoyance it may have caused.

Earlier this week Jeremy, Kaweah, and I piled into the car and headed south to the San Juans to see what could be salvaged after the freeze. Driving our usual routes, I exchanged texts with a friend who was driving the other usual routes and we were both reporting the same: brown, dead, done. You shouldn’t be discouraged though! There are always those nice little close-up shots of single stands or trees to be had, but we were fishing for the bigger catches.

waiting for sunset, not hopeful (iphone)

the view from where i waited

last light on mount sneffels

I cut my losses and ended the trip early. Jeremy kept saying how sorry he was that the season was so bad and I kept telling him to quit being sorry. Sure it’s a bummer, but it isn’t the end of the world and I managed a few keepers despite the suckage. We (as in Colorado) had two excellent seasons in 2011 and 2012 – back to back awesomeness. Bad years will happen and do happen. I accept that. And if you’re in any sort of business that relies on Nature, you’d better expect it. Not to mention, it meant I could finally go for a hike without hauling all of my gear. So that’s what we did upon our return to Crested Butte.

the aspens are nothing to write home about, but what a stellar view

We’ve also been enjoying evening trail runs since I don’t have to hang around to wait for sunset over gold-draped mountains anymore. The days have been sunny, warm, and clear such that running in the shadow of the mountains late in the day is just the right temperature to start out. By the time we’re done, the world is fading from purple to blue and the chill begins to creep in. It’s the perfect time for a nice hot meal, and I’ve been loving on eggplant lately.

japanese eggplant

Given my druthers, I prefer Japanese eggplant to regular eggplant. It’s long, skinny, and has fewer seeds. I can’t reliably source Japanese eggplant unless I travel to the Asian markets out in Broomfield (Pacific Ocean Market) or Denver (HMart and other Asian grocers) or find them at the farmer’s market. The ones at the Asian markets are not always in the best shape, but I really wanted to try this recipe for Vietnamese braised eggplant with coconut milk and scallions by Charles Phan of The Slanted Door.

make the vietnamese stir-fry sauce: fish sauce, chicken broth, sugar

bring the broth to a boil, then add sugar

and some fish sauce

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