use real butter

Recipe: sopaipillas

Over the weekend, we lost a longtime family friend. He was the father of one of my childhood besties. Even though he wasn’t related to me, I called him Uncle. That is how I was taught to address friends of the family – Uncle or Auntie. But I always thought of him as an uncle. He was a positive, kind, gentle, soft-spoken, and even-tempered man with a sense of humor and a genuine sincerity. He had a sweet smile and a demeanor that put people at ease. I loved him like family.

I shed my share of tears on and off throughout the weekend while Jeremy quietly handed me tissues and squeezed my hand. I know better than to think that the people we love will be there forever, and yet it still knocks the wind out of me when they are no longer here. Despite the frigid temperatures, I needed to get outside and move – get the blood pumping and take deep breaths of mountain air with each glide of my skis on silent snow. It’s how I sort my thoughts, heal a broken body or a broken heart, try to answer the unanswerable questions. It’s where I seek comfort.

frosty

I’m not much of a comfort eater. I don’t seek comfort in food. Typically, if I am in need of comforting, I’m not eating. But I do enjoy the occasional “comfort” food like anybody else. When I made chile rellenos over the holidays, we both felt as if something was missing… that finishing touch. The majority of the restaurant meals I’ve enjoyed over the past 20+ years in New Mexico ended with sopaipillas. It’s a simple fry bread served as hot pillows of dough with a bear-shaped bottle of honey on the side and little fanfare. New Mexicans love their sopaipillas.

flour, water, milk, vegetable oil, baking powder, salt, sugar

mix the dry ingredients together

work the oil into the flour with your fingers

stir in the milk and water

**Jump for more butter**

Recipe: shredded kale salad

Over the holidays when I was recovering from my cold, but still essentially useless, I rifled through my sizable yarn stash and decided to put a dent in it. I wanted to make something for my friend, Kat, who is moving away this very week. Knowing how sorely out of practice I was, I made a trial run which ultimately had some inconsistent tension and resulted in a scarf that I’d be willing to wear, but was too flawed (in my opinion) to gift to someone.

the trial run scarf

I made the test scarf blue because I prefer cooler hues and because I needed to save my green yarns for Kat’s scarf. Green is her favorite color and I happened to have a lot of different funky novelty yarns in greens. It’s a remnant scarf which means you use up the remnants of various skeins of yarn. When I was done with the tassels, it reminded me of a rainforest. And she loved it, which is what really mattered.

kat’s scarf

Even though I’m pretty much recuperated, I am finishing up one last remnant scarf for another friend. It makes me realize how impatient I am to sit down and work on these things when I’m back to normal, because I much prefer being on my feet. So I am forcing myself to hurry up and get it done lest it be forgotten in my yarn bin for another two years.

kaweah likes to keep me company and doze on the couch

But you know, there are days when it is just too nice to pass up getting out under those bluebird skies. Our winter blues are the best kind, really. Erin agrees with me.

i kid you not

After our hike, Erin and I met two other girlfriends in Boulder for a late lunch at Oak. I really like their food, so much so that I reproduced their shredded kale salad at home. I have been loving on winter greens salads for the heartier texture, the slight bitterness, and most of all – because I can make a big batch and enjoy the salad over the course of a few days instead of preparing a salad fresh each time!

olive oil, orange, apple, red wine vinegar, salt, almonds, kale, togarashi

Oak’s version of this salad uses Parmesan cheese, but I omitted that because I wanted to keep this light. They also put candied almonds in their salad (which tastes great) as opposed to the seasoned almonds I had on hand. I think next time I’m going to use baby kale. It’s so tender that I could skip the step of stripping the leaves from the ribs.

strip the leaves from the ribs

roll the leaves up and slice thin (chiffonade)

If memory serves me well, Oak uses a simple oil and vinegar dressing. I wanted mine to have an orange juice base. But you know what? It’s a salad. That means you do whatever you want to it. Of course, I have to say the orange juice dressing is lovely… unless you have a thing against oranges in which case, I am sad for you.

place the vinegar, orange juice, and salt in a bowl

whisk in a steady thin drizzle of olive oil

pour over the kale

**Jump for more butter**

Recipe: mexican red rice

People complain an awful lot about winter. They don’t like the cold. They don’t like the snow. They don’t like the greyness or darkness. But I have a theory… I think a good percentage of those folks would love winter if they knew how good it could be. I treat winter like summer. It’s an opportunity to explore, fill your lungs with good clean (and thin) air, and get off your bum.

all of the footwear we used this past week

Of course, Colorado winter is something else entirely from the winters I’ve experienced in other places like the East Coast or even California. First, there’s sunshine and lots of it. We get fabulous snow of the dry, fluffy, powdery variety. And our forests and mountains… well, see for yourself.

view from the ski lift

my buds on the chair behind us

I’m convinced if winter were this awesome everywhere, then people would share my fondness for this oft-maligned season. It’s the kind of winter that is a joy to get into rather than one to barricade against. The après ski isn’t bad either!

chirashi bowl, please

walking off lunch with my friend andrew in boulder

sweet sweet colorado (boulder flatirons)

Before Jeremy and I moved here, I was unaware of just how many different ways there were to ski the mountains. Now I know… or rather, my legs, butt, back, shoulders, arms, and neck know. It’s great. Winter is great AND you don’t have to worry about being bikini-ready (unless of course you’re dipping into the hot tub), just ski pants-ready. We’ve had a string of cool, windless, sunny days to take advantage of. It’s my favorite way to earn those calories.

on the approach

skinning up

skiing out

It’s right around this time of year when I start digging into my stash of summer goodies like the jams, pickles, and tomatoes I canned in September, or the green chiles we roasted and froze in August. I love a good chile relleno, especially the ones I prepare at home because I remove all of the seeds. But I’m also a sucker for the traditional plate you get in New Mexico with a side of refritos and Mexican rice. And when you’re back from a day spent backcountry skiing, you are craving the works.

mexican red rice: medium grain rice, tomatoes, onion, garlic, broth, peanut oil, mild red chile, salt

everything minced, diced, and prepped

**Jump for more butter**