use real butter

Recipe: aspen apple cake

If you ask anyone who knows me, they’ll tell you that I’m pretty social. I really look forward to spending time with the people I like. But, I tend to be ambivalent when it comes to plunging myself into an environment where I only know a few of the people or none at all. My emotions run the gamut from very excited when I RSVP to feeling like I would rather do anything else just before it starts. It has happened frequently enough that I know I will come away happier for having gone. My brain overrules my heart and I make myself attend. So it was with PodCamp Boulder 2 this weekend, run by the awesome Jeremy Tanner.

brainstorming discussion topics friday night

session on copyright and creative commons licenses

PodCamp is an unconference where people get together and talk tech about SEO, CMS, blogging, social media, podcasting, video, photography, storytelling, design – whatever the group wants to talk about. They break out into sessions and everyone participates as much or as little as they like. It’s free, it’s fun, it’s informal, it’s spontaneous. I learned quite a lot and was even able to share some knowledge and information of my own (who knew!?). I connected with more of this fine community and consulted with my go-to guys (Andrew and Jeremy) on holding and hosting workshops.

andrew joins us for some intersession banter

jeremy addresses how to host events

What’s that you say about hosting a workshop? Why yes, I’m hosting a workshop on food photography this summer in Boulder, Colorado! I’ve been hammering out the details and consulting with my fellow instructors on syllabus and logistics. You may have heard of them… Helen of Tartelette, and Todd and Diane of White On Rice Couple? You can just imagine how excited we are putting it all together. Be sure to stay tuned for the announcement in a few weeks!

amazing sunrise the other morning before we went skiing at breckenridge

Between all of the things I have going on, I did manage to squeeze in a recipe that I’ve had dog-eared for over a year. When Aran recently told me that tomato season is starting in Florida, I nearly choked on my breakfast. I can’t let myself start thinking about spring produce let alone summer produce right now. No, this cake is all about warm flavors and apples because it is very much winter here (with snow in the forecast – squeeeeeeeeee!).

whisk the dry ingredients together

peel them apples

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Recipe: stir-fried mi fun

Congratulations to the winners of the Menu for Hope bid items from Boulder! All of the raffle winners are listed on Chez Pim and I’m happy to announce the winners of the local prizes I hosted on use real butter:

UW23 an original photograph by Jen Yu (that’s me) goes to Lee Knapp!
UW24 a $100 gift certificate to the Culinary School of the Rockies goes to Laura Vanderschaaf!
UW25 a $100 gift card to SALT goes to Susan Tamaki!

The winners should contact me with their email addresses so I can get you your prizes. Thank you to everyone who contributed to this annual fundraising effort which raised over $78,000 for the UN World Food Program. As always, a huge thanks to the regional hosts and a huge thanks to Pim for everything.

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We haven’t had much snow this winter, which is not atypical for an El Niño year in the Rockies. Many of my ski pals are getting antsy in the pantsy for some fluffy, white powder because we’re at the end of January. While I might bemoan the paltry number of epic ski days this year (um, NONE so far), it really hasn’t cramped my style. I always shake my head at people who complain that they are bored. I don’t even know how to achieve that. I cram as much as I can into every day because every day is a gift… aaaaand because I’m hyper. Oddly, when Work gets busy, Play seems to get just as busy. I like busy. We’ve been having plenty of fun.

fun at the movies

fun on the slopes

fun at the sushi bar

fun with fellow food bloggers

And don’t forget the mi fun. What is mi fun? It’s Chinese for rice noodle vermicelli. Or would that be rice vermicelli? It is yet another Asian noodle I grew up eating and loving. I’ve never found them fresh, only dried in the Asian grocery stores. I usually have at least a package or two of the dried, delicate noodles in my pantry.

here’s what they look like right out of the package

after soaking in lukewarm water

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Recipe: tomato garlic pasta sauce

My old office was directly across the hall from the Los Angeles Times Press Room in the Seismology building at Caltech. Every time there was a local earthquake in California or a sizable earthquake around the globe, the press would flock to this room where Dr. Kate Hutton would calmly answer questions. During my years at Cornell, graduate students got word of seismic events and went down to the seismograph on the first floor of our building to see the three paper records tracing out first motions. The seismology group would be analyzing the digital records, but the rest of us watched the drums roll as the wave signatures slowly came into view. Sometimes a rupture was merely scientifically significant – occurring out in the middle of “nowhere”. Or it was a scare near population centers where there was thankfully no loss of life… And other times, like this past week, it was catastrophic.

I remember talking on the phone with the lead investigator on the Sumatran plate boundary research project right after the Banda Aceh earthquake and Tsunami in 2004. As he gave me a list of maps and images he needed from our group in preparation for his flight to Sumatra, he choked on his emotions and quietly said, “So many people have died.” Part of his research involved outreach and education for the local population including posters that instructed the island inhabitants to run inland after a seismic event. Even though he felt so helpless, his work saved lives. We do what we can, however we can.

If you want to make a contribution to a charitable organization that is working in Haiti, I recommend going to Charity Watch for a comprehensive list of top-rated organizations based on how effectively they use donations to meet their aid goals. We chose Doctors Without Borders. Whatever you choose to do, make it count.

There is a recipe for you because I’ve actually been cooking AND shooting despite an insanely busy schedule. Go figure. My only explanation is that we haven’t had any snow. Thankfully, it started snowing Sunday afternoon to my utter delight.

tomatoes and garlic

blanching tomatoes

I don’t tend to post a lot of pasta recipes because I don’t really eat a lot of pasta. I know it sounds strange considering I call myself a noodle-girl, preferring noodles to rice any day of the year. Maybe it’s because I eat rice noodles, cellophane noodles, ramen noodles, somen noodles, soba noodles, udon noodles, All Kinds of Asian noodles, that I never think to make pasta. On occasion though, I have made a pasta sauce that my Chinese mother taught me to make.

peeling the tomatoes

slicing in half

**Jump for more butter**