use real butter

Recipe: teriyaki pork chops

The university is on spring break this week which means very little to Jeremy other than the fact that he gets a reprieve from teaching relativity (special and general) and cosmology. His trusty graduate students are still in town and working on their research (I’m going to send them some cookies because they are such sweet, hilarious, and conscientious students), and he still has unbelievable amounts of work to do… But since he doesn’t have to teach and his students are quite smart and self-motivated, he has opted to spend this week with me! What a champ he is. Our intention was to ski on Monday, but the winds were ridiculously insane. So he worked at home while I baked and baked. Then we planned to ski Tuesday, and the National Weather Service LIED about high winds and then decided to update and reduce the winds after it was too late to drive out to the big mountains. Again – more work for Jeremy and I can’t recall what the hell I did yesterday (more baking and cooking, I suppose and then we had dinner with Beth in Boulder).

But today, I said screw the National Weather Service and we’re going skiing. Which we did. We chose Breckenridge because Vail charges $20 for parking and A-basin doesn’t have express lifts and we like Breck (well, we like them ALL). It wasn’t crazy busy, but it was busy for a Wednesday because everyone else was also on Spring Break or Rich Person’s Vacay or whatever. No new snow, but lots of nice groomers and damn it if it wasn’t a roasting hot day (40s?!? that is insane!). See here… some of the nearby hills are melting out.

heartbreaking for some, like me

**Jump for more butter**

Recipe: fondue

One of the joys of my heathen ways is that Christmas and Easter are typically empty slope days for a ski whore like me. Jeremy and I had a nice morning of fast corduroy, sunny skies, and the mountain practically to ourselves. I would have posted a picture, except Jeremy’s POS point-and-shoot craps out when the temperature is below 20F. All you need to know is that it was good and I skied it.

The other day when I met Beth for happy hour in Boulder, Jeremy couldn’t join us because he had a meeting with one of his graduate students. When he saw the fondue on the blog, he made a barely audible whimper at having missed out. So while we were running through the grocery store on Friday to pick up some raspberries, I whipped out the iphone and looked up a quick recipe for gruyère fondue: gruyère (of course), a baguette, some sausage, apples, and then some white wine. This being Colorado with antiquated liquor laws, we had to find a liquor barn to purchase wine. This being Colorado with antiquated liquor laws, we had only to walk next door as every grocery store in the state literally has a liquor store within 200 feet of its doors.

let’s have fondue

**Jump for more butter**

Recipe: espresso panna cotta

I wanted to post on the first day of spring, but my workout kicked my ass and I nodded off on the couch last night instead – drool and all. I didn’t snore. That’s the dog’s job. She performed to expectation, snoring her little brains out with her furry self stretched on the futon next to me… much like she’s doing this morning.

it’s a full time job

Jeremy was out of town for a meeting in Puerto Rico this week. While most folks who live where there is more winter than summer might be ecstatic to take a trip to a tropical locale, he isn’t one of them. [You honestly think I’d shack up with someone who loves the tropics more than the mountains? Come on!] Some people get bent out of shape when their partner goes out of town, but it doesn’t faze me much unless something shitty happens like a car accident or someone dying. However, I did have an itch to make a dessert, but decided to wait until Jeremy got home because it is one of his favorites.

can you guess? gelatin and milk…

**Jump for more butter**