use real butter

Recipe: chinese lion’s head meatballs

Have you entered to win a scarf made by yours truly yet? You’ve got one more day. And even if you live in let’s say, a volcano, you can always give the scarf as a gift to someone you like! Or you could give it to your sworn enemy as a gesture of good will as opposed to a swift kick in the shins. Just sayin’.

Jeremy and I attended a tweet up in Boulder Tuesday evening at Centro hosted by Rick Bakas (follow on Twitter @RickBakas) and St. Supéry. I know it seems backwards, but Twitter has kept me connected with many of my global blog friends while introducing me to several local people – many of whom I get to meet in real life (IRL) at tweet ups, community events, and the like. Plus, it’s so nice to finally speak to these good people without having to worry about that 140 character limit.

there were five wines for tasting

centro filled up

centro serves up latin fare in a lively atmosphere

the wall o’ live tweets

kurt heckel brings great wines like st. supéry to all of colorado

Thanksgiving is just around the corner and I have done zero with respect to Thanksgiving dinner. I’m not all that worried. I know we’ll have dinner, but it won’t be a Thanksgiving dinner this year. It will be… dinner (something that swims or at least used to swim). The thought of a giant meal makes me sleepy which in turn makes me want to go play in the snow and burn a lot of calories. Hey – no one ever said I made any sense! My Dad has been known to boycott the traditional turkey ever since I left home for college, so it isn’t all that out of character for me to follow in his footsteps.

A specialty that my dad makes is called Lion’s head meatballs. These are giant Chinese pork meatballs that are tender, full of flavor, and very moist. Two years ago when I was at my parents’ home, I asked my dad to show me how to make the recipe and it took me a couple of tries to get it right in my own kitchen. It’s one of Jeremy’s favorite dishes and my parents always make some whenever we visit.

ground pork, green onions, ginger, bamboo shoots, chinese mushrooms

coat the meatballs in flour

**Jump for more butter**

Recipe: ma pu tofu

NaBloWriMo day 29.

Okay, I have caught up on answering questions in the comments. Sorry about falling behind. *pointing finger at NaBloWriMo*

The day after my grandma’s 88th birthday while I was still in California, Jeremy relayed the sad news that his own grandmother had passed away that morning. It was a shock as I cried into my aunt’s shoulder. I call my MIL, Mom. I call my FIL, Dad. I called Jeremy’s grandfather, Grandpa and I called his grandmother, Grandma. She was my grandma too.

she loved pink

Not long after Jeremy and I started dating almost 17 years ago to the day, we took a trip to New Mexico and I met his family. And then I went to Sunday dinner at Grandma and Grandpa’s house to meet all of the aunts, uncles, cousins… We paid a visit before dinner and his grandparents treated me like one of their own. It probably won’t surprise anyone to learn that these two very special people were the sweetest, most gentle souls in Jeremy’s life. He would go to their house before and after school, every day from age 6 to 16. He even kept his bike there (which Jeremy informs me is a big deal). Jeremy told me they always had the good sugary cereals in their cupboards. And of course, he spent every Sunday at his grandparents’ house – the whole clan did. They didn’t just go for Sunday dinner, they went in the morning and played cards and games. It was the hub of activity for the family.

Sunday dinners continued after Grandpa passed away twelve years ago. Whenever we were in town, we always reserved Sundays for Grandma’s house. If we weren’t staying over a Sunday, we’d make a point of visiting with Grandma. She loved chocolate, loved the color pink, loved having her grandchildren around, loved to eat out with friends. Grandma was an ace bowler, did the crossword puzzle every day, beat the pants off of everyone at Gin Rummy, won first place regularly at the state fair for her handwork… but most of all, she gave good hugs and had a smile that lit up the room. In the morning, we drive to New Mexico to be with Jeremy’s family and to say good-bye to this beautiful woman whose love nurtured three generations.

It’s been cold and snowy here. While cross country skiing yesterday, Jeremy and I silently made our way through the woods both lost in our own thoughts, both thinking about his grandmother. It only made sense that dinner tonight should be a comfort food – one that warms the body and sets the mind and heart at ease.

pork, bamboo shoots, green onions, chinese black mushrooms, chili-garlic sauce, tofu

minced black mushrooms (rehydrated), green onions, bamboo shoots

**Jump for more butter**

Recipe: braised beef short ribs

I am so boned. No. Really.

It all started with the ginormous dump of snow that fell on our house starting Thursday night. The storm didn’t let up until Saturday afternoon. We lost power several times on Friday (I think people in Kansas could hear me scream when I lost all of my work on the computer for the second time in an hour – time to get a UPS) and then it was out Friday night through much of Saturday. Bored? Nah – we had about four feet of heavy, wet snow to shovel into 7-foot walls lining our driveway. That should be a sport – shoveling and throwing heavy snow over a 7-foot barrier. We were running out of places to put the snow.

kaweah was so frolicky and happy

That picture was “early” on in the shoveling phase (the handsome man there is about 6 feet tall). With no power in the house and lots of snow shoveling, my mind wandered and I began to think that perhaps I should grab my desired usernames on Twitter before someone else does – not because I have a desire to tweet (I don’t even like talking on the phone), but because I am a paranoid twit. After our power returned, I registered a couple of accounts. Wacky hijinx ensued (thanks Diane, love ya, girl!), but you can now follow my inanity my tweets at @userealbutter.

**Jump for more butter**