use real butter

Recipe: chocolate-dipped key lime pears

Oh weekend, I hardly knew ya. We are always up for a ski, provided there is decent snow. But we haven’t had much snow lately, so we took Neva for a hike to scope out part of the high country. It was rocks and dirt, then ice, then snow, then snirt and more rocks. Patchy conditions annoy me more than anything because it’s a pain to get your skis on and off every twenty feet, but it also sucks to have to get microspikes on and off your shoes. I suppose we could snowshoe, except we swore off snowshoing the day we learned to ski in the backcountry. The mere thought of going back to snowshoes is a major snoozefest (sorry snowshoers, but I speak the truth). Eventually we reached consistent snow cover, then really decent snow for skiing (which meant not so great for hiking). Snow began to fall from the sky and Jeremy squeezed my hand through our gloves.

which way to go? jeremy looks left and neva looks right

The snow didn’t last long and then the winds arrived to make the snowpack sucky. I battled kitchen disasters then went to bed early to ward off a potential cold. Instead of trying to make a ski day the next morning, we opted for a round of fetch at the elementary school soccer field and then spent several hours cleaning out the basement. Neva thought the fetch part was great, but had a lesser opinion of the house cleaning.

catching the ball in mid air

floating back to earth

I always forget how much I enjoy pears until they are practically screaming at me from the produce aisle in November. For a while when we were without a dog, Jeremy and I adhered to a strict rule of not sharing a pear between two people. It’s a superstition that Grandma and a lot of Chinese people follow – because the Chinese word for pear sounds the same as the Chinese word for “split up”. Now with Neva, we can all three share a pear safely (Neva is loving little nibbles of pear).

A few years ago, I was in San Francisco visiting Recchiuti Confections when I spied their key lime pears – wafer thin slices of pear soaked in key lime juice and dipped in dark chocolate. I purchased a box to bring home for Jeremy, because he likes pears and he loves chocolate. They were spendy, so each slice was precious. Each slice really was precious. I became obsessed. When I returned to San Francisco later, I decided to purchase Michael Recchiuti’s cookbook for the sole purpose of getting the recipe for the key lime pears. My pal, Lisa (whose blog is Lisa is Bossy, but my mom has since named her “Lisa is the Boss”), asked if I was going to blog it. I said yes, of course. That was more than a couple of years ago. So it’s time to make good on my word.

water, sugar, bartlett pears, key limes, and chocolate

A word on ingredients. The recipe instructs you to use bartlett pears that are green and hard. Please do this. I have made this recipe twice. The first time was with bartlett pears that were green and rock hard. They turned out beautifully (as you will see). The second batch that I attempted this past weekend was a lot harder to deal with because I couldn’t find bartletts (I only went to one store), so I used the hardest variety I could find – red D’anjou pears. Those didn’t work well at all. The flesh is too soft and they nearly disintegrate during the soaking process. So absolutely follow the recipe on the pear variety and hardness unless you like to make yourself miserable. For chocolate, please use a good quality dark chocolate. There aren’t many ingredients in the recipe, but the quality makes all the difference. And finally, if you can’t find key limes, you can use regular limes. You won’t need as many because they’re much larger.

make a sugar syrup with water and sugar

juice the key limes

add the lime juice to the syrup

**Jump for more butter**

Recipe: bourbon bacon cacao nib brittle

It’s taken me well over a week to try and get this post together and I’m still not certain it will publish in a timely manner. All the while, Neva continues to grow and improve and discover more ways to get into trouble. But at last, as of two nights ago she is now sleeping through the night for just over 7 hours. We are ecstatic, elated, and emerging from our zombie state. If you want more than a weekly update on the pup, your best bet is to follow my instagram feed (@jenyuphoto) which typically has daily pupdates.

We spent the last week in Crested Butte, as it is a much easier environment for Neva to train and learn and have some doggy fun. It’s also important for her to get used to the long car rides. So far so good. She tends to sleep in her crate or chew on her toys when she’s awake. And she only cries when she really needs to get out and potty. Bumpy dirt roads or windy mountain roads don’t seem to bother her much. The plan is to have her graduate from her crate to a dog bed in the car – maybe in a few months.

on the way, we spotted a mama bear and her two cubs

enjoying the snow on a pit stop

sunset in crested butte

Neva has been over a week without accidents, mostly because we have learned to read her behaviors better and schedule her activities when her energy is high. We’ve been able to get her on several trails multiple times and even started playing fetch. She has also met many of the neighborhood dogs who are mostly much larger than her, but incredibly sweet and patient. Neva is growing quickly – mostly legs and body – her head is still hilariously little. Kaweah was the same way as a puppy.

she loves her hikes

neva with wyatt, the giant walking carpet (she loooooves wyatt)

We had a string of cool, rainy days before we finally got a sunny and warm one. Personally, I could enjoy cool and rainy for a long, long time, but we wanted a sunny day so Neva could learn to swim. And she did! At first she ran into the water after her toy and then the bottom dropped from under her feet. Like a trooper, she went from running to swimming. It definitely surprised her (and the water was pretty cold), but she swam a lap and came back to shore. She went in a few more times before we toweled her down and let her warm up in the sun. The second time, she didn’t want to go in on her own, so we stood in the water coaxing her over to us. Luckily, Neva is pretty attached to her humans, so despite not wanting to get cold again, she dove in and paddled out to us. She’s earning her Colorado Mountain Dog stripes!

swimming in the shadow of crested butte mountain

swimming neva!

day 2 of swimming – it wasn’t a fluke

Only after we brought the sleeping, damp puppy back into the house did I realize that it was a year ago when we took Kaweah out for her last swim in Crested Butte. Looking at the photos, I marveled at how big she looked compared to little Neva. Of course, Kaweah is never far from our thoughts and hearts. Half the time when we scold Neva it comes out as “Ka-puppy!” And there are the inevitable comparisons. Neva is better about some things and worse about others. All I can think is how lucky we are to be able to love both of these sweet girls in our lifetime.

When evening runs into night and Neva succumbs to the inevitable drowse that comes from being a puppy, she steps into the nest of my crossed-legged position and curls up affectionately in my lap. Stroking her soft downy head, I notice that her fur is coarser along her back – those signature Labrador guard hairs coming in to protect her fine undercoat. I cannot wait for her to become a dog, and yet there are moments when her puppiness is the best thing ever.

covered in dew from her morning hike

Father’s Day is coming up and my parents arrive in Boulder this week. Between preparing for their arrival and dealing with the puppy, this is my only shot at getting a recipe to you before the weekend. It’s a good one and I even messed it up the first time to be able to bring you the best version. I’ve field tested it with various friends in order to fine tune certain elements. We are talking about brittle, but not just any brittle… I figure anything with bacon, bourbon, and cacao nibs can’t really go wrong.

bourbon, corn syrup, water, bacon, cacao nibs, sugar, butter, flake sea salt, baking soda

crumble the bacon

**Jump for more butter**

Recipe: strawberry pâte de fruits

For the past several days, I’ve watched white clouds build over the mountains, turn dark, and then blot out the sun by mid afternoon. The black-bellied clouds swoop down with winds, lightning, and rain – only to march away before dinner. This pattern is more typical of summer than spring, but I like the rain. It keeps things cool and wet which is better than dry and burning (wildfires). And every time it rains, I cross my fingers that up high in the mountains, it’s falling as snow. Wishful thinking.

ski day #101 – because i can

dramatic weather

my favorite cherry tree in the canyon in full bloom

Before my trip to Virginia, I debated what sorts of goodies to bring to my parents – more specifically, my mom. It had to be something that traveled well and didn’t take up a lot of space. I thought chocolate-dipped strawberries would be great except they are über perishable. Why not chocolate-dipped strawberry pâte de fruits? The first step is to make the pâte de fruits.

sugar, lemon, butter, strawberries, liquid pectin

hull the berries

chopped berries, juiced lemon, and everything else

pop the berries in a blender and purée

**Jump for more butter**