use real butter

I guess that heat wave found me! Actually, I met it part way just because it’s still tolerable up here in the mountains when it’s pushing the 90s down in Boulder. The hitch this time was that our town busted a huge leak in its water supply a few days ago and the geniuses who run the town didn’t start to tell anyone about it until today. Hot weather is one thing, but hot weather without water is something else entirely. And hot weather in the fire-prone Mountain West without water is dangerous. We got the news of the water shortage this evening at 6 pm and by 7:30 pm we heard that the leak had been found and fixed. We’re still conserving water (well, we try to in general - you shouldn’t need a shortage of something to convince you that it is ass stupid to waste it), but at least we can flush the toilets!

Well, it finally feels like summer to me because I am squinting my eyes under the blazing sun down in Boulder and wishing for two or three feet of fluffy powder to shred. As I think more about snow and powder, images of snow cones drizzled in syrupy colors and fruity flavors dance in my head. It’s the onset of delirium brought about by the heat, I tell you. Notice how the latest trend of sweets have all been refrigerator or freezer treats? It’s not just me - it’s everyone on this side of the planet. Today’s is no different.

some tea with your cream?

whisk it up

I’ve made this ice cream several times already because it is one of Jeremy’s most requested flavors. I just love to play with matcha powder. Since my aunt is coming back this weekend to retrieve my cousin from his 2-week summer program, I thought a dish of matcha ice cream would be a welcome relief after their long, hot drive from New Mexico.

milk and egg yolks

straining custard into the cream

It should be no surprise to anyone that this is a recipe from The Lebovitz (The Perfect Scoop). Perhaps one day I will move on to other ice cream recipes, but I am having too much fun (and success) with TPS this summer. As long as it doesn’t get too oppressively hot, I can stand stirring a custard over the stove top for the anticipated reward.

chill out and then churn in the ice cream maker

[I have to chill my custard on ice packs because we don’t own an ice maker. I know - a Southern-born dope (me) without an ice machine?! When we purchased our fridge/freezer years ago I knew there were two things I wanted: 1) full-width fridge and 2) no ice maker. Why? For making cakes and pastries… you need *s p a c e*.]

ready for freezing

Green tea is a truly refreshing and cleansing flavor for me. I’ve always had it as hot tea growing up - only discovering iced green teas and green tea ice creams and green tea candies when I went away to college. The beauty of a small nip of green tea ice cream is how smooth and silky the texture is, while the cool temperature and uplifting green tea flavor feel so lively and bright. It soothes and awakens at the same time, which is just what you need when the mercury is on the rise.

just a spot of (green) tea (ice cream)

Green Tea Ice Cream
from The Perfect Scoop by David Lebovitz

1 cup whole milk
3/4 cup sugar
pinch of salt
2 cups heavy cream
4 tsp matcha (green tea powder)
6 large egg yolks

Warm milk, sugar, and salt in medium saucepan. Pour cream into a large bowl and whisk in green tea powder. Set mesh strainer on top. In a medium bowl, whisk the egg yolks together and slowly pour in the warmed milk mixture, whisking constantly. Pour the contents back into the pan and stir over medium heat with a heatproof spatula. Continue to stir until mixture thickens and coats the spatula. Remove from heat and pour the custard through the strainer, stirring it into the cream. Whisk vigorously to dissolve the green tea powder. Stir until cool over an ice bath (or a bunch of reusable drugstore ice packs). Chill mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Today was one of those non-stop days from the moment I woke at 5:30 am up to now. I am feeling great in large part due to my dosage of steroids (long story, but it’s to treat the side effects of a side effect from one of my chemo drugs). It’s good that I started the steroids now because I have so much to get done this week and… I’m getting most of it done!

This morning we ventured up to Lake Isabelle - a short hike under normal circumstances except the road to the trailhead is partially closed and the trail is 60% under snow still. A great time to see the lake which takes on a different personality every few weeks when the seasonal conditions change so quickly. She’s beautiful any time of year. Here are some of the favorites, but you can always hop over to the photo blog for the rest.

on the way to the lake

just over the rise

still snowy lake isabelle at 10,868 feet

bred for swimming in icy waters

I felt so strong and completely energized. In my current state of health, I know not to let these moments go to waste. It’s a frenzy of activity because we have house guests this weekend, are hosting a barbecue as well, and the timing of all of the local wildflowers and snow pack in the high country will not wait until next week for photo shoots. I’m also training for a few goals I have this summer - so everything is *now* and I am loving it.

visitor in our yard

A few weeks ago, I had an excess of raspberries and looked about one morning for a nice way to use them up. I am not a huge fan of breakfast foods, particularly the sweet kind. [Oh, but I’ll eat bacon any time, any place.] About once a year I get a hankering for pancakes and whip up a batch to remind myself why I only make them once a year. Jeremy is decidedly indifferent to pancakes.

start with eggs and buttermilk

I wandered into the kitchen and began a search for pancake recipes on the laptop. I immediately honed in on a recipe from a familiar blog: Elise’s Simply Recipes’ Blueberry Buttermilk Pancakes. I love Elise and I trust her recipes. The woman has never failed me. So instead of blueberry buttermilk pancakes, I made raspberry buttermilk pancakes.

stirring in the dry ingredients

Jeremy *loved* these pancakes. I can’t tell you how surprised I was because he was a picky eater when I met him over 15 years ago. While he has accepted and embraced several foods in that time, he has rarely turned 180 on a food like this before. Good on ya, Elise.

fold in the pretty raspberries

My batter wound up a little thick and the pancakes were puffy and taller than most pancakes. It could be an elevation issue. Admittedly, I’ve never been a pancake expert.

frying in the pan

The second time around (yeah, I started getting requests for this on weekends) I added more milk and reduced the leavenings. Less puffy, more spread - but they still tasted the same. And when I say they tasted the same, I mean they still tasted fan-freaking-tastic.

top with fresh berries and your choice of sugar delivery

Raspberry Buttermilk Pancakes
modified from Blueberry Buttermilk Pancakes at Simply Recipes

2 cups flour
1/2 tsp salt
1/2 tsp baking powder [1/4 tsp at 8500 feet]
1/2 tsp baking soda [1/4 tsp at 8500 feet]
2 eggs
1/2 cup buttermilk
1 cup milk [1 1/3 cup at 8500]
3 tbsp butter, melted
1 cup raspberries

Combine flour, salt, baking powder, and baking soda in a bowl and mix well. Mix eggs, buttermilk, and milk in another bowl. Combine the wet and dry mixes until just lumpy. Pour in butter and stir well. Fold in raspberries. Heat a little oil or butter in a frying pan over medium-high heat. Pour a scoop of batter onto the pan when the oil is hot. Spread to desired size (I like mine smallish - around 4 inches in diameter, but do what you want). When bubbles appear on the top of the pancake, flip to cook the other side (this takes Elise about 2-3 minutes, but took me upwards of 4 minutes). Remove the pancake from the pan when the bottom is golden. Serve hot or let the pancakes cool and refrigerate them to be toasted later.

A yellow dusting of pine pollen appeared on *everything* just two days ago. Pine tree sex has begun in earnest. Before long, nothing that remains outside will be safe from a plastering of yellow pollen - NOTHING! I don’t mind the pollen powder getting all over the place as long as I don’t think of it as a major orgy going on in my yard… But it does wreak havoc on my allergies. It didn’t seem to bother Kaweah much while she sprawled out on the deck this afternoon.

what, is there something on my face?

We were all chilling out on the deck this afternoon because our second visitor P.C. (post chemo) arrived at noon. My dear friend was in the state for a wedding and dropped by our mountain abode for lunch and a short stroll before flying home. Neither of us considers ourself to be an emotional creature, but we could not help a few tears when we greeted and embraced.

a lovely friend on a lovely day

I prepared a simple, yet incredibly satisfying and happy-making menu for this, the second day of summer. It was almost as delightful as the company!


orange and toasted almond salad with citrus dressing
grilled asparagus
yukon gold potato galette
grilled marinated flank steak
lychee panna cotta

salad

yukon gold potato galette with gruyère, parmesan, and shallots

slicing the flank steak

After lunch we went for a quick walk on a local trail to drink in the burst of blooming wildflowers and the lush forest and understory. The bloom is in full swing at our house elevation and we loved it! We also happened upon the mystery flower from the last post (I know it’s been driving poor Diane crazy). I think I’ve identified it now.

anemone multifida: ranunculaceae (buttercup family)

drummond’s rockcress

gorgeous green gentian

the tiniest orchid, a spotted coral root

i love aspen stands throughout the year

not a fan of the color orange, but i love orange wildflowers

Clouds had moved in and made for very pleasant walking conditions, adding a light and cool breeze. That is my kind of weather, and E was happy to have a break from the heat since she lives in So Cal. I missed an opportunity to shoot a red-winged blackbird (with my camera) because Kaweah was acting up…

finishing off the dandelion

e and the blinker

Once back at the house, we had enough time left to indulge in little shots of lychee panna cotta (recipe to come later). I won’t go on and on about what a phenomenal, brilliant, adventurous, creative, kind, deep, and utterly hilarious woman E is, because it will just make you sad that she’s not a part of your life ;) We had such a wonderful 4-hour visit with her. She is one special chica.

The recipe for the marinated flank steak is super duper easy and mucho mas mejor rico (delicious)! Another keeper I got from my ILs… along with my guy. If you have 24 hours to let it marinate in the refrigerator, you have the makings of a Great Meal.

i recommend fresh lemon juice and parsley

flank steak is a great cut for grilling

I like to drop the flank steak and all of the marinade ingredients in a gallon ziploc bag. It is a more efficient way to marinate and it takes up less space in my refrigerator where real estate is at a premium in the summer!

piling everything into the ziploc

After 24 hours of sitting happily with the likes of soy sauce, mustard, lemon juice, parsley, and other friends - the flank steak is ready for the grill. While it grills, I like to pour the marinade into a pot and bring it to a boil. I stir up some cornstarch and water to add and thicken it into a lovely sauce. If I weren’t so lazy, I’d make a small amount of roux for thickening… but I get lazy at times.

let the flank steak rest a few minutes before slicing

slice and serve to the adoring applause of your guests

Grilled Marinated Flank Steak

1-2 lb. flank steak
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1/4 cup lemon juice
2 tbsp yellow mustard
1/4 cup vegetable oil
1/4 cup vinegar (I use red wine vinegar)
1/4 cup fresh parsley, minced
1 1/2 tsp freshly ground black pepper
1 tbsp garlic powder

Combine all ingredients in a ziploc bag and marinate for 8-24 hours in refrigerator. Grill the steak on high heat to desired doneness (we find 3-4 minutes a side gives us a nice medium rare to rare color). Pour the marinade into a pot and bring to boil. Thicken the marinade by adding 1 tsp of cornstarch mixed with a tbsp of water. Once sauce is bubbling, remove from heat. Let the flank steak rest for 5 minutes before slicing against the grain. Serve the flank steak with the sauce.