use real butter

Recipe: crème de cassis (black currant liqueur)

I have been waiting nearly a year to post this recipe. Why so long? It’s because I foraged a seasonal item and then spent a month macerating it such that when it was ready, no one anywhere was going to find it. So let’s rewind to early July of last year when I went foraging with my gal pals. I can get single-minded at times which can be a good and a bad thing. In this instance, my eyes were on black currants, because I had it in my head that I would make crème de cassis.

we found golden currants

and black currants

i love the fatties

Even though currants may be past the flowering stage now (they’re flowering in the mountains, but done on the plains), Wendy has a nice and informative little post on currants and how to identify them. These suckers are everywhere. Even my shooting partner has one in his yard, but the crows always eat the berries before I can get over there. Imagine my delight when I scored about 1.5 lbs. last year! [Pro tip: wear dark colored clothing when processing the currants.]

the loot

i plucked off all of the stems and non-berry bits

labor intensive

**Jump for more butter**

Recipe: sparkling watermelon agua fresca

There has been all manner of blerg going on for the past few days (really, the past couple of months). We’ve been troopers, getting through one thing after another. It’s mentally and physically taxing such that I have resorted to filtering out the negativity more than usual. I don’t want to spend my energy on that. Interestingly, this activity has revealed who the positive people are in my circles. Of course, I don’t mean sunshine and lollipops “happy happy! joy joy!” people (they make me want to hurl). I like folks who are realists, yet still spread good vibes and kindness with a side of snark or sass. These folks are the ones who consistently bring a smile to my face or teach me to be more thoughtful. So thanks, friends, for keeping it real. Here are some things that have been great so far this week:

finding the time to step out and catch sunset

we installed new blinds to keep the house cooler this summer (yes!!!)

sushi with my sweetheart

a mustard blooming in the yard

We’ve swapped out the flannel sheets in favor of cooler cotton sheets. The windows remain open overnight because temperatures are no longer dipping below freezing. And there is no snow in the forecast (*sob*). From now until the first snowfall of the ski season, it’s all about staying cool for me. While water tends to be my beverage of choice, I occasionally indulge in iced tea (although the caffeine makes me bonkers), an Arnold Palmer, or some fruity juicy thing like an agua fresca. In this case, we’re making a sparkling watermelon agua fresca.

watermelon, limes, sugar, seltzer water

combine water and sugar to make a simple syrup

juice the limes

**Jump for more butter**

Recipe: mango lassi

Volatile. We go from dark, brooding skies to clear and sunny ones to snow squalls to gentle breezes and run that cycle fifty times over. Spring is volatile around here. The clouds are practically roiling over the Continental Divide in a battle between moisture, thermal expansion, and pressure gradients. The tips of aspen branches have turned fuzzy and glow brilliantly in the sun. They will be a fresh green in a matter of months. I love my snow, but I doubt there are many who don’t feel a little giddy at the approach of spring. We are certainly enjoying it.

snow hangs like bunting on the bridge (iphone)

metal flowers at peak 8 in breckenridge (iphone)

looking out on imperial chair – the highest ski lift in north america (iphone)

aprés ski – start with tempura

…and hamachi sashimi

brushing the dog (kaweah doesn’t enjoy this one bit)

April is a stone’s throw away. We finished our taxes. It feels great to get that out the way. I’m fighting the urge to go into full spring cleaning mode because I basically blow up the house and spend a few days sorting it all out. I think that stresses the hell out of Jeremy, so I’ll try to do that on the sly when he isn’t around to witness the mayhem. Oh, and the other day I saw deep red organic strawberries at the market and bought a pint. Guess what? They’re not ready. I knew better, but late winter/early spring can play tricks on your mind. Sour, cottony, hard strawberries – blegh! The person at Whole Foods who wrote the “juicy and sweet!” sign ought to be kicked in the shins. But the point is that I am ready for fruit other than apples, pears, and citrus (which have done a swell job these many months).

my favorite: the champagne (or ataulfo) mango

The delightful little mango that I love most is the Ataulfo and it is in season now. The flesh is smooth and silky compared to the stringy meat of the more common Tommy Atkins variety (large, greenish-red skin, mild flavor). Ataulfo mangoes are sweeter too. Jeremy doesn’t like mangoes (nor any stone fruit), so I happily buy them all for my own consumption. Most of the time I just peel the skin off with a knife and eat it like an apple. It makes a glorious mess. I also love a mango lassi, but cringe at the price in restaurants because I know how easy it is to make at home. I shot this recipe two years ago, but I still use it and I still love it.

dice them up

into the blender to purée

add yogurt (and water, sugar, and cardamom)

**Jump for more butter**