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Recipe: lox eggs benedict

What a roller coaster season it has been for fall colors. Despite the late change and early snow putting a damper on the leaves this season, we were headed for a bounce back that still held potential. I’m what you might call an optimistic realist. I knew the signs were pointing to a less than stellar fall shoot, but I hoped a few choice locations would pull through. The looked like they were on their way to something good.

the sun sets on the largest aspen stand in the world

she left a little color on her way to bed

apens and conifers

recon on the anthracite range

And then came the snow. Now, I LIKE the snow. I like skiing it and I like seeing it. And it adds this magical element to the fall colors. It’s one of the components of a slam dunk during the fall shoot – if you can just get some snow with the colors and yadda yadda yadda. If the storm is cold enough though, it spells the end. When our mercury dropped to 13°F overnight, I knew the next morning was the last chance to catch what magic was left around Crested Butte. The following day, all of those beautiful fluffy gold stands fringed with reds and oranges had turned to rust – the color of death – after the hard freeze. But I managed to get out before it all went to hell in a hand basket.

whetstone mountain delivered nicely

sunlight emerging from storm clouds

snowy peaks

As with Nature, as with the kitchen, things don’t always turn out as planned. I’ve adopted the attitude that we just have to make the most of what we get and run with it. That said, it’s nice that I have a little (just a little) more control over what works out in my kitchen. When I cured salmon lox in September, I tried to expand beyond good old bagels and lox. I tried to go for something slightly more sophisticated. Eggs benedict with lox instead of Canadian bacon came to mind. Actually, Benedict Cumberbatch came to mind first and then eggs benedict (cumberbatch) and then lox eggs benedict (cumberbatch). I’m rather fond of Mr. Cumberbatch and not particularly fond of Canadian bacon at all (it’s wishy washy). So let’s get the ball rolling with the Hollandaise sauce first.

some white wine vinegar, lemon (juice), eggs, and butter

combine the lemon juice and vinegar

whisk in the egg yolks

whisk until it is frothy

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Recipe: pickled blackberries

Happy Autumn, friends! It is, in my opinion, the very best time of year. Autumn is when you can peruse the late summer harvest of greens, tomatoes, melons, and beans at the Crested Butte Farmers Market and see a fresh dusting of snow on the 13,000 foot peaks in the distance. We are getting a taste of some weather too with overnight frosts, cold rains, thick clouds clinging to mountains, and a chance of snow overnight. But weather is a GOOD thing, not just for the ski season (ahem!) but also for the opportunities when our dynamic atmosphere and light interact.

sunset and a clearing storm

It could be that I am biased toward fall because my birthday frequently coincides with the autumnal equinox. But even if my birthday was in July (ugh – I don’t even want to think of it), I would still be utterly devoted to this season. Leaves change, weather cools, the light turns soft and golden. Elk fill the air with their high-pitched bugles and the mountains don their lacy white shawls. It is when the ranchers let their cattle out to graze and trample the dying remnants of summer’s glorious wildflower bloom. Predators chase down prey before the pickings get slim and the bear scat on trails is full of berries.

sun lights up the changing aspen after a rainstorm

and there’s that colorado blue sky

We went for a trail run Sunday afternoon between storms to stretch our legs and scope out the colors. I’m here for the fall shoot and it seems that every year someone declares the leaves are early when in fact, they are almost always “on time”. This year, they seem a tad late as the majority of aspen stands are still green. But where you do see patches of gold and orange punctuated by the rare and glorious reds, they are spectacular. It’s visually obvious that the colors are increasing from one day to the next. Mother Nature is on a schedule.

mount crested butte watches over us (iphone)

i rounded a bend in the trail and saw this glowing stand of orange and yellow (iphone)

green and gold on the hill slopes while a storm moves in up the valley (iphone)

Wait, I lied. We didn’t trail run between storms, we started between storms. The second storm caught up and followed us like that cloud over Charlie Brown’s head. An updraft slapped chilly winds across our legs, bright pink with cold. The clouds unleashed a torrent of frigid rain. It was 43°F, we blasted through muddy puddles as we were already soaked to the bone, and lightning crashed overhead repeatedly. The storm eventually outpaced us. I was cold, wet, and tired… but happy.

Why happy? Because I’m here. I’ve always been the kind of kid who loves to wake up each morning, excited for the day and ready to get started. After chemo repeatedly knocked me on my ass, weakening me further with each infusion, I came to the conclusion that normal is AWESOME. I still love rising each day at age 42, but now with a hint of urgency and a lot more gusto. Every morning is a gift. Each sunrise is never taken for granted. Being able to work, to run in freezing thunderstorms, to live – it all means so much to me. The answer is to live and appreciate life. The answer is to not give a shit what others think. The answer is to be true to yourself. The answer is to not be a douchecanoe. The answer is 42.

And blackberries. The time is now for blackberries, so let’s get on that.

fresh blackberries, water, red wine vinegar, salt, sugar, ginger, shallot, fresh bay leaf, sprig of thyme, peppercorns, whole allspice, and juniper berries

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Recipe: pappardelle with chanterelles

My email has been inundated with inquiries from family, friends, and readers about our situation amidst the devastating flooding in the Colorado Front Range. Jeremy, Kaweah, and I are safe. Our house is fine. Our little mountain town of Nederland is more or less fine with only one viable route out of town – we are near the top where our water catchment area is relatively small. Thank you for your concern. Sadly, several neighboring mountain and canyon communities (Lyons, Jamestown, Salina) have been cut off and badly damaged from heavy flooding, mass wasting, road and ground collapse. All canyon roads in Boulder County are closed due to damage (sections of roads completely washed away) and/or rock slides, and it could be months before some of these roads open again. A normally 25-minute commute to Boulder might wind up becoming a 90-minute commute for a while. On the flats, parts of Boulder and surrounding cities have suffered terrible flooding as a year’s worth of rainfall collected in the mountains in a matter of a days and came funneling down the mountains as a wall of destruction and energy.

People poke fun at and bag on Boulder all the time. I just smile and sit on my hands so I don’t accidentally punch anyone. I suppose it is an easy target with all of its enlightenment, local food movement, yoga, ultra athletes, ultra outdoors people, food allergies, restrictive diets, casual atmosphere, dedication to local businesses, lovely parks, extensive bike paths, public services, love of dogs, Subarus, and countless independent coffee shops. It’s a special kind of place, one that I love dearly. It has a lot of heart and community. Good people live there and make it the great town that it is. Even though the rains have not yet stopped, people are already helping friends and strangers alike clean up flooded homes and neighborhoods.

If you would like to help with a financial or material donation or to volunteer, please visit Help Colorado Now for more information.

Over the past several days, Jeremy and I have been safe, but stuck at home with an occasional walk around our neighborhood. Authorities requested that everyone stay home and let rescue and repair crews work. All parks and trails are closed. We snatched tidbits of news from friends, emergency status pages, and university alerts. Our hearts ached with every flash flood warning and flood surge that raced down the canyons. And we sighed with relief each time a friend checked in on Facebook, Twitter, via text or email. We even caught a few short breaks from the rains on Friday.

that’s my colorado

and a nice sunset to boot

Saturday was Jeremy’s birthday. He turned 40, which is a milestone year because we are a decimal-based society and because he was awarded tenure a few months ago. His present is our second home in Crested Butte, so I didn’t feel compelled to get him anything else. We were going to have friends up to celebrate with a nice meal until those plans washed away with the roads leading up to our place. We didn’t want to risk the safety of any of our friends and decided to cancel. But that didn’t mean Jeremy wasn’t going to get his multi-course dinner party… I split it up into lunch and dinner since there was so much food. It’s all of his favorite dishes, which he gets to enjoy throughout the week.

salumi, charcuterie, cheese, crackers, pickled things, bubbles

pan-seared scallops on frisée, corn, cherry tomatoes with white wine reduction sauce

a bowl of lobster corn chowder

miso black cod with baby bok choy and pickled ginger

I had multiple desserts lined up for our guests, but since it was just us, I stuck with the cake. We settled on one candle per decade so we wouldn’t burn the house down. Jeremy had requested a white Russian cake and I decorated it with little chocolate-covered crisped rice pearls. Placing each of those pearls on a cake is a labor of love.

white russian cake with valrhona crunchy chocolate pearls

four layers soaked in boozy goodness

We had the noodle dish at lunch because the Chinese tradition is to eat uncut noodles on your birthday for long life. There are so many noodle dishes to choose from, but I already knew he loves this one in particular and with good reason! It has chanterelles.

pasta, bacon, chanterelles, parmesan, garlic, butter, salt, parsley, cream, white wine, pepper

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