For native midwesterners like me, sweet corn is a whole thing. We would have sweet corn at every meal for weeks while it was in season and never get sick of it. There’s just nothing like eating corn right off the cob that was picked earlier that day. The sugars haven’t turned to starch yet so the kernels are so tender and sweet. Anything you find in the grocery store has already become starchy and, in my opinion, inedible.
The onslaught of snow that bombarded us the last week in October stirred the need for warm, hearty comfort foods. As a native midwesterner, that generally calls for slow-roasted pot roast, creamy casseroles, and hearty stews.
I was reminded of feeling cold and tired and longing comfort during my trek to Everest Base Camp in Nepal last spring. The Moonlight Lodge in Namche was my favorite along the trek. The rooms were quite comfortable, they offered hot showers (for 500 rupees), free device charging, and their food was the best I had during the whole trip. Luckily I had the pleasure of staying there for a total of 3 nights; 2 nights on the way to base camp since we had an acclimatization day in Namche and 1 night on the way back down.
The thing about trekking in Nepal is that you get comfortable being uncomfortable. Coming off a season filled with lots of backcountry skiing, I already had a decent tolerance to being chilled and achy. I wouldn’t say the trek was easy for me by any means but I was surprised at how well my body and mind handled it. Quite tired of dal baht, I ordered the Sherpa Stew at the Moonlight Lodge one night and found it healing in more ways than one.
Is there anything more lovely (or tasty) than a medley of summer berries in the middle of July? Perhaps a medley of summer berries with a crunchy crispy topping? Continue reading “Summer Berry Crisp”
If you know me, or if you’ve been following for a while, then you know my drink of choice is a margarita. Not the kind blended with a bunch of sour mix… a classic margarita with freshly squeezed lime juice.
So, since it is Cinco de Mayo, I’m sharing my most recent margarita obsession. Continue reading “Spicy Blackberry Margaritas”
Welcome to Day 2 of cookie week!
If you missed yesterday’s recipe, head on over to check out my S’mores cookies.
Today I’m sharing my recipe for Vegan & Gluten-Free Gingersnap Cookies!
It’s that time of year! We flock to our kitchens to bake tons of sweet treats to celebrate the season. So I’m sharing a new cookie recipe every day this week!
Today, I’m sharing my recipe for s’mores cookies!
Growing up, s’mores were my favorite part of camping. But we miss out on s’mores often here in Colorado. There are usually fire bans in place during peak camping season to help prevent wildfires. These cookies are a perfect substitute. Continue reading “Cookie Week: S’mores Cookie Recipe”
Having grown up in the midwest, apple picking is a staple of fall activities. So when I found out about Community Fruit Rescue, I immediately signed up to volunteer.
What is Community Fruit Rescue? In their own words… Continue reading “Community Fruit Rescue & THE BEST Vegan Apple Crisp”
You didn’t come here to hear about our Easter traditions (rather, a lack thereof) or how much I love my dog (but isn’t she the cutest?) … you came here for the recipe. So here it is: my recipe for Homemade Chicken Dog Biscuits with Peanut Butter Icing dyed with raspberries and blueberries.
Whenever Kyle leaves before the crack of dawn on the weekends for avalanche training or ice climbing or whatever mountaineering class he’s currently in, I always think I’m going to be able to sleep in and make myself a decadent breakfast and eat while catching up Masterpiece’s Victoria in bed.