use real butter

Recipe: grilled pizza

I love those holiday weekends where you get three days off! Jeremy and I actually worked for most of the weekend, but I quite enjoy his company – even when we’re working. Of course, it feels like Monday today even though it is Tuesday and I’m starting to freak out that I am missing a day where I thought there should be more time. September is FRENZY time, but in a very very good way (as long as I don’t lose it, then yes, ’tis good). Last Thursday, my lovely Manisha and I met with Marc and his good friend, Brian for a quick happy hour nosh in Boulder. The guys were on a road trip across (and around) the country. Marc is the husband of dear, sweet Bri (Figs with Bri), one of our own – a fellow food blogger who passed away last November from breast cancer. It was a delight to finally meet Marc. He is as gentle and warm as anyone you could ever find. We all had a wonderful time before the fellas had to hit the road.

marc and brian on their way to carbondale

Phase 3 of my upgrade is complete (now on to phases 4 and 5). Phase 3 is the reason for all of the other upgrades because this bad boy is a pretty demanding little brat (but he’s MY demanding little brat now). Don’t think for a second that the price tag on the camera body is your only cost, because it isn’t. *sob*

i call it (on the left) the big one

Okay, before people start emailing and asking if they need a D3x to take pictures for their food blog, the answer is an unequivocal “NO. Are you insane?!” You’d have to be smoking crack to think you need 24.5 megapixels to shoot a cookie to post on a blog, because… YOU DON’T. I continue to shoot with my old camera in the kitchen which is more than adequate. The new camera is intended for outdoor use, under adult supervision only…

the color is coming

**Jump for more butter**

Recipe: korean bulgogi

Uh, it’s getting hot around here *tugs at collar*. Am I the only one who closes her eyes and dreams of snow? Dreams of The Tele*? Don’t get me wrong, I do enjoy my summer. I am currently enjoying the hell out of my summer such that there is very little time. Peter recently tweeted that summer is a slow time on the blogs. It’s very true. I’ve also noticed Blogger Blah has been going around the ‘hood. People blog for different purposes. It isn’t wholly unexpected to one day find your mojo has disappeared. Mine is more of a waxing and waning, but that is easily remedied. I have two rules regarding my relationship with urb:

1) Maintain a repository of recipes for those stretches when you can’t or don’t feel inspired to cook or bake. I got into this habit during my treatment last year. While I like to maintain a steady posting schedule, life doesn’t work that way.

2) Life always comes before the blog.

* Tele – short for telemark skiing referring specifically to the telemark turn which differs from the alpine (downhill) turn in that only the toe of the boot is connected to the binding and the heel is free to pivot resulting in a graceful technique and skiers who deem themselves superior to all others (and rightly so). *snort*

the view from east maroon pass

I know that second one sounds like common sense, but it’s really easy to lose priorities when you’re into the mucky muck of blogging. I’m talking about the big picture like life and death. More life than death, of course! As I told Andrew the other day, “don’t dwell on death except to recognize it as a boundary condition to life” (not that Andrew is the type to dwell). Get out there, yo! Part of the value of blogging is sharing information and experiences – things you keep fresh by living your life. I’m busy, but I’m also enjoying the summer. I command you to do the same, however it is you choose to enjoy it. Just don’t hurt yourself or anyone else, alright? Have some fun while you’re at it.

So, just a couple of flower pics and we’ll get this ball rolling. You can see the rest at the photo blog: day 3 and day 4.

king’s crown

sunflowers and larkspur

**Jump for more butter**

Recipe: grilled tequila lime shrimp

The mountains are calling and so we must answer. Will tell them you said hello. According to several reports, it should be outstanding. I love taking road trips with Jeremy. Still have to pack my gear…

this time last year

Kaweah is going to Camp Crazy where the staff give her extra pats and belly rubs. They let her sprawl out in the kiddie pool in summer and curl up on the warm, fresh laundry in winter. Plus she gets to play with all of the other pups. It’s less stressful for all involved.

So while I need to finish some final prep, I thought I’d toss out a recipe that we tried last night for dinner. I’ve been in the mode of using up ingredients I have on hand – basically cleaning out the freezer, the pantry, and now, the booze cabinets. Don’t be fooled, we’re not heavy boozers. The cabinets I keep my booze in (mostly for desserts) are small, hence cabinets instead of cabinet.

where is this going… lime, shrimp, tequila, garlic, olive oil, spices

I have a nearly full bottle of tequila because we offered margaritas at a party a while back. We also offered gin and tonics. Everyone wanted a g&t. The plan was to make some manner of grilled shrimp with a lime juice marinade, but then I found recipes that called for tequila and lime juice. I quite love booze in my food.

mix it all in a ziploc bag

**Jump for more butter**