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Recipe: chocolate caramel ice cream

If you are looking for a great all-body workout, backcountry skiing may be your answer. It is one of my favorite activities in spring when the winds are a little less antagonistic than in winter, the temperatures are comfortable enough that your pack isn’t bursting with tons of high-loft layers, and the snow feels good when you sit in it. Unlike resort skiing, in backcountry skiing YOU ARE THE SKI LIFT. That means you earn your turns and then some. But the solitude and beauty of our beautiful mountains are worth it. Jeremy and I skin up for hours, talking with one another, sometimes just listening to all of the different bird calls, inhaling that glorious forest smell, and noting any natural slides on the high peaks. We usually break for a late snack at the high point. That’s where we rip (climbing) skins, get some turns, and then ski back (which is super fast!).

gearing up in the parking lot

this frozen alpine lake has lots of beautiful wildflowers in summer

jeremy admires the indian peaks as he skins up

bacon in the backcountry – does it get much better than this?!

hoofing it to take a few more laps

It’s like hiking, but on skis and in the snow. Backcountry skiing is a lot more exertion than hiking, but I just love it so much. We bring snacks with us – nothing heavy. Neither of us likes to eat much food while skinning up – just enough to keep the stomach from getting gurgly and grumpy. Typically we’ll devour half of our snacks in the car on the drive home. As soon as we get home we somehow manage to simultaneously address the dog’s pee/poop clock, unpack our gear to dry, and cobble together a meal that is supposed to make up for the three we haven’t eaten yet. But this time, there was homemade ice cream in the freezer for dessert. Jeremy was excited for the new experimental flavor because it combines two of his favorites: chocolate and caramel.

chocolate, vanilla, milk, cream (divided), eggs, sugar (divided), flake sea salt

chop the chocolate

heat cream and sugar in separate pans

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Recipe: honey barbecued chicken

How awesome is it to ski tour the Rocky Mountain high country one day, trail run in slush and mud the next day, and bike through lush shady trails the day after that? VERY. It is that magical time when you can take your pick of outdoor fun based on elevation and your choices don’t involve five different kinds of skiing (although there’s nothing wrong with that either). Last week was my first real trail run of the season that wasn’t entirely on snow and it felt good… and bad… but mostly good! I guess all of that winter skiing has paid off. MY QUADS ARE TREE TRUNKS, PEOPLE! I hope your weekend was as awesome as mine.

the view from my trail run

a dazzling sunset

bike foraging on the plains with my pal wendy

letting kaweah soak up some sun before her bath

homemade temaki (hand roll) for dinner

I haven’t said much about Kaweah lately because she’s been in a pattern of declining health for a week, then holding steady for 2-3 weeks, then repeating the cycle. We keep thinking her time is near and then she bounces back to a slightly lower level of health, but stable. She wobbles and stumbles and trips over her own feet all the time now. She can’t stand upright for more than a few minutes before her hind legs give out into a tangle under her. We have to hold her up when she potties lest she fall into her own puddles or poopies. But she’s the cutest, sweetest girl in the world and we love her so much. She’s still happy, obsessed with food, keen to sniff all the smells outside. We love on her, sing to her, talk to her, rub her belly and ears, give her massages, scratch the itchy hard-to-reach places, feed her all manner of goodies, and try our best to keep her safe and comfortable. It’s been a good week for her, and that’s all we can ask for at this point.

cuddling with the clean puppy sunday morning

Jeremy and I spend a good deal of time outside throughout the year such that we are tuned into the finer fluctuations in our weather. That means seasonal shifts are enormous changes to our routines. It rained on Saturday for hours and hours – the first substantial non-frozen precipitation we’ve had this year. Ski helmets were swapped for bike helmets and the heavy winter jackets that lined our mudroom walls have been replaced with lighter waterproof spring gear. And even though we grill year round, there is something about warmer weather that makes one crave barbecue. It just puts you in the mood. So let’s get some chicken on the grill!

chicken quarters, olive oil, kosher salt, brown sugar, chili powder, black pepper, paprika, chipotle powder, thyme, garlic

mince the garlic and chop the thyme

pour the olive oil into the spices

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Recipe: japanese-style asparagus frites

Did you guys stay up to watch the total lunar eclipse late Monday night/early Tuesday morning this week? We tracked the eclipse until the moon entered totality and dropped behind a cloud. Sometimes shoots don’t go as planned (in fact, most nature shoots rarely go “as planned”). I saw that cloud start as a little puff in the night sky. Estimating the trajectory of the moon for the duration of the eclipse, I figured I’d be in the clear as long as the cloud remained in place. It stayed in place alright, but it also grew like a mofo. Over the course of 90 minutes, this tiny, unassuming cloud stretched and grew until it became a standing wave cloud right in the path of the moon during totality. Also, it was damn windy (and cold – even for me), which made wrangling a 500mm telephoto a bit of a challenge. But the path to growth and wonder is not the path of leisure and comfort… or some such mumbo jumbo.

the start of the eclipse (left) and the start of totality (right)

This kind of shoot is what I call character-building (there was a lot of swearing at the winds). Ignoring the shoot, it was absolutely beautiful to watch. People say once you have seen a couple of lunar eclipses, you don’t need to stay up to see more. I disagree. I’ve witnessed quite a few and each one is spectacular and special and amazing. But yeah, the winds sucked big time because we were transitioning from cold and stormy weather to sunny warm weather. Whenever that happens, the atmosphere gets a little squirrely.

here we are at treeline as a storm front blew in (and snowed on us – yay!)

This is what spring does. It’s volatile and dynamic. The sun is in the sky longer, heating the ground, the oceans, and the atmosphere. Here in the mountains, it’s melting the snowpack and putting more moisture in the air. Everyone seems to have their panties in a wad that spring is a transition of seasons rather than idyllic sunny, warm days of blooming flowers, baby animals, and yadda yadda yadda. I’ll tell you what. Asparagus know the drill. They’re frost tolerant plants, which is a good thing since we have the seesaw snow/sun thing going on in Colorado. My pal, Wendy, watches the weather like a hawk and begins monitoring all of her wild asparagus sites about now. I forage with her because it’s so fun, but I always let her keep all of the ‘gus (I call them gus gus) because she lives on this stuff and I’m just along for the ride. I like foraging, but I’m no forager. I buy my spears at the store.

let’s make asparagus tempura: asparagus, ice water, egg, baking soda, flour

mix the flour and baking soda together

whisk the egg and ice water together

stir the dry ingredients into the wet ingredients

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