use real butter

Recipe: pistachio rose shortbread cookies

This year, our town of Nederland decided to have a giant picnic instead of the annual Fourth of July fireworks. So we decided to get to Crested Butte a week ahead of my wildflower shoot to catch their fireworks. My parents came along to visit us as they’ve never been to the town and they wanted to see our new place. They are terrible at hiding their emotions, so I was rather pleased when they kept exclaiming how much they love the house, how much they love Crested Butte, and how much they are enjoying themselves. Sadly, it looks like the fire bans across Colorado counties caught up to us here too. The usual fireworks at the base of the mountain were canceled. But it’s okay, because the flowers are quite good already.

arrowleaf balsamroot

lupine

scarlet gilia

Wild roses are also peaking in the mountains and several bushes were gracing our yard with an incredible fragrance last week. I happened to be researching a recipe for a rose shortbread when a light bulb went off in my head. Recipes that call for rose petals always instruct you to source organic unsprayed roses. That’s because you don’t really want all of those chemicals in your food. The wild roses in my yard are chemical free and the flavor is more intense than any commercial rose.

my wild roses

My pal, Wendy, told me that roses have cooling properties. That makes them particularly wonderful in summer. However, I also love the floral essence that roses impart to food. Ever since I bought that bottle of rosewater, I’ve been looking for other things to make with it. I found a lovely recipe on Julia Usher’s site. She offers an alternative to rosewater, which is to infuse the sugars and butter with rose petals. I met her halfway and infused the sugars, but still used the rosewater.

a cup of wild roses, granulated sugar, confectioner’s sugar

half cup of rose petals in each bowl of sugar

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Recipe: matcha green tea mochi ice cream

There is a period in summer when the sun is set on BROIL and I slink around barely tolerating the heat (or not tolerating it, as Jeremy might point out). The best I can muster is a combination of avoiding the sun and ignoring it. By the time the pine pollen has cleared in the mountains, we are chomping at the bit to get outside and run, hike, bike, anything. The snow pack is dwindling which isn’t abnormal for late June, but I cry on the inside to see it melt. Still, it means wildflowers are sure to follow.

a little ice remains on lake isabelle

That morning hike got the ball rolling on a day of many very excellent things. There was a package waiting for me when I got home – the very best kind of package. My friend, Jamie, gifted me several AMAZING and BEAUTIFUL custom-made cutting boards from her studio. Her craftsmanship and artistry left me speechless, as did her generosity. Also? She is totally badass. I am already sleeping with the little board under my pillow, I love it so much.

i shall cherish these

In the evening, I took Jeremy to dinner at his favorite restaurant in Boulder, Frasca, to celebrate his official notice of tenure.

congratulations, sweetheart!

And to top off an already terrific day, we were rewarded at home with lightning storms and REAL rain that washed away the pollen, soaked the thirsty ground, cooled the air, and smelled of mountain summer.

forked lightning

cloud to cloud strikes

We have since been enjoying milder temperatures, periodic rainstorms, and dramatic clouds forming over the high peaks. But I know the heat will attempt to return, as it competes with the clouds for attention. For the past few weeks, the only foods I’d been wanting to prepare were cold or frozen. Sometimes in late afternoon, the house would be so warm I’d open the freezer and cram my head and shoulders into the bottom shelf for a brief second, or two, or three… While I was in the freezer last week, I noticed a quart of passion fruit ice cream in the door and decided I ought to do something with it.

you’ll need potato starch (or cornstarch) and glutinous rice flour

Mochi is one of my favorite Asian treats. The slightly sweet rice flavor and chewy texture is wonderful with ice cream, sorbet, or frozen yogurt. You have no doubt seen the mochi ice cream nuggets sold in Asian grocery stores or the Trader Joe’s freezer troughs. When I lived in Southern California, I was in an eternal state of overheating. I routinely poured my upper body into the Trader Joe’s freezers and when I approached the “now it’s awkward” time threshold, I’d grab a box of mochi ice cream to go.

Two things: 1) Glutinous rice flour doesn’t contain any gluten. I have to say this every time because someone out there freaks out every time. It’s just a descriptor for how dang sticky the stuff is. 2) Mochi is stupid-easy to make.

water, matcha green tea powder, sugar, glutinous rice flour

mix the matcha and rice flour together

add the water

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Recipe: caterpillar sushi roll burger

The two week pine tree orgy is over and the pine pollen no longer rains down on you when the wind blows around here. That stuff does a number on my respiratory system such that all workouts have been indoors. I dare say I think it’s safe to venture out into the hills again. Our yard grows wild, literally. We have no lawn, just weeds and native grasses. But those “weeds” have begun sprouting the colors of summer. I love it.

indian paintbrush and yarrow

arnica and baby aspens

Everyone is doing their thing in summer, because it’s summer! Even the bugs. On a hike in Crested Butte a few weeks ago, we paused to observe some caterpillars in a nest. As we continued around the lake, the caterpillars still on my mind, my thoughts turned to caterpillar rolls in sushi bars. Of course, right? I’ve played around with the burgerfication of various favorite dishes, especially sushi rolls. And I even made a caterpillar sushi roll burger over a year ago, I just didn’t like it. So I shelved the photos and recipe – until I saw those caterpillars. What I realized was that the bun I used ruined the entire dish for me (us). It was the first (and last) time I ever tried Rudi’s. The bread was dry, crumbly, bland, and basically disintegrated after the first bite. I was so disappointed.

beef patties, buns, eel (unagi), nori (seaweed), lettuce, avocado, tomato, unagi sauce

I’m looking for a certain texture and flavor in my burger buns. I like the bread to be slightly sweet, soft and tender, structurally competent, buttery if possible, and fluffy. Walking through our mountain town grocery store, I spotted some barbecue buns (intended for pulled pork). They fit the bill.

cut the unagi

prep the fixings

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