use real butter

Recipe: chimichangas

That’s right, we got more snow over the weekend. *gush* We made a go of Breckenridge for one last time Sunday. I do believe this will be the end of our resort season unless A-basin gets miraculous dumps in a few weeks. Temperatures are warming up (although they are forecasting snow later this week – but I’ll be getting chemo’d) and the snow is starting to feel heavy… like the stuff that falls on the west coast. We powder snobs are feeling a bit put out with the “Sierra Concrete” the warm weather is generating. It’s not even Sierra Concrete anymore… it’s turning to slush.

bye bye breck

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Recipe: chinese stir-fried flank steak

I don’t have a beef with winter. Nor do I have a beef with spring when it turns the trees in my front yard into this:

these are my kind of april showers

I got my turns in today. There were ten fresh inches of powder at the local hill. Spring has been good to me.

jeremy discusses which run to ski next

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Recipe: raspberry cream cheese cookies

Happiness is getting another day of skiing when you thought your season might be over. We hit the local hill this morning and played around working on form, balance, technique. Another gorgeous bluebird day!

tele gurl

jeremy working on form

practice practice

A couple of weeks ago I made a bunch of cookies to send to my MIL’s quilting groups to thank them for the awesome ice cream cone quilt they made for me. With memories of those incredible melt-in-your-mouth cookies that Anita had sent to me from Miette, I searched for a cream cheese cookie recipe in an attempt to reproduce that kind of joy. I found a recipe in one of my old cookie books that looked pretty similar.

cream together the butter and cream cheese

The book suggests using full-fat cream cheese to maximize the tenderness of the cookie. Because the dough needs to be refrigerated, this isn’t one of those recipes that lends itself to last-minute rush jobs. EDIT: Dough refrigeration is necessary, but not for as long as the original recipe suggests. I make edits in the recipe below.

i used a 2-inch biscuit cutter

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