A quiet day in the kitchen while the husband is out skinning up a mountain and having fun in some deep Powder! Fun for me: to hang out -with my music playing loud and getting my baking list checked off. Peppermint bark and toffee is ready, baked off 2 dozen gingersnaps, and 3 dozen biscotti yesterday and this morning two round crusty breads baked in the dutch oven. Cranberry sauce is ready and on to skillet cornbread for Thanksgiving stuffing. Still searching for another cookie to add to the box, wanting something festive and special to make the package complete. When I woke up around 4 am hungry and after eating a small bowl of cereal in the darkness of my kitchen I hoped to easily fall back to sleep, but with the lists running through my head all I could think about was cookies and pies.
It started one evening around the table enjoying braised lamb with roasted acorn squash and golden potatoes with plenty of garlic and onions. It was also served with a side of wilted kale, something bitter to counter balance the sweet and aromatic lamb that was seasoned with turmeric, curry, and citrus. Our food-loving friends began talking about what the Thanksgiving menu was going to be like as we shared favorites that reminds us of childhood or past dishes we have enjoyed. We all had a common theme- plenty of tasteful and unique food. The menu seemed to grow throughout the evening as one concept led to another. It is so great to be around friends that enjoy talking about food as much as us.
The Holidays is always a pastry chef ‘s favorite time of year. It is time for baking cookies, candies, Holiday pies, and other fun treats that makes everyone giddy. Even if you don’t have a sweet tooth there is something about this time to bring out the kid in you. When you are cooking for a group of friends you want to have a nice display of desserts that each will enjoy. This year, with new friends to divulge into course after course, I want the final course to be simple but exciting having something everyone will enjoy.
I found a recipe on Food and Wine today that was a great example of a favorite combination of pumpkin and a traditional Italian dessert – a Tiramisu. Then for those who love pie I will include a traditional apple with a lattice top, because they are just so beautiful, but maybe I spice it up with fresh ginger and bourbon. At last a cake for those who don’t like pie, but that could be chocolate or carrot, I haven’t quite decided.
Being pregnant and preparing for the holidays has been a challenge, since at 37 weeks now my energy is not quite like it was before. I have also been planning my Christmas cookie list and hopefully will be complete with that before our little girl graces us with her presence. I decided on the Christmas treats to include the Peppermint bark, Hazelnut Toffee, Almond biscotti, butter cookie sandwiched with lemon curd, and a gooey-buttery pecan bar. I wanted a combination of treats that would delight anyone's pallet. So here we go, back to the kitchen with a new Mixer (Merry Christmas to Me), and the time to enjoy the simple goodness of baking while watching the snow fall.
Stay tune for the Thanksgiving menu!
The Journey Home Sometimes life will hand you surprises that make you re-think what is important in your life. Just before my thirty-third birthday we found out that I was pregnant. Fast-forward a few months, the baby thing was becoming a reality as I was beginning to show, and we started to think what the future was going to hold, as we become parents and balancing family with work. Few more months roll by and we are faced with some decisions; will we stay working for another two years as private chefs or should we move back to states and start something new? I don’t think I have ever felt so overwhelmed with decisions before then in those weeks.
That leads us to the Journey Home. We packed our things, or what we could pack in our suitcases and sport bags and flew back to Indiana where our wonderful dog and truck were waiting for us. All we knew now was we were going home to have a baby girl and we couldn’t be more excited. We made the trek across the great-plains, Kansas being always a favorite of mine, but managed to pass through it when the sun wasn’t up so we made it less mundane. We arrived In Colorado a crisp cool morning watching the sunrise behind us with excitement whelming inside. The first task as we hit Denver was to find a Cabela’s, to buy Michael a rifle so he could hunt an elk and hopefully have some meat for the Winter Season. I was a little unsure at first, as it was a big investment after just leaving a job, but I knew it was a long-term investment and couldn’t really think of a reason why not. Who doesn’t like a little elk meat, or really a whole lot!
The journey continued down I70 stopping to visit some friends and carry on picking up some essentials before heading over the pass to Silverton. The Truck couldn’t fit one more thing and the sun was beginning to descend behind the San Jaun Mountain and we could only wonder what our new home was going to be like.
At this point we have only seen a few pictures of the quaint little space on the Internet, but so great full to have a place that was furnished and had a wood-burning stove. Booker, our smart red-healer, realized where he was and began to get excited as were we at the sight of the quiet little town that we will always call home.
Within the first week of being back and quickly unpacking our things that had been storage for the last two years, Michael headed out early mornings and right before sunset to hunt an elk. When he saw the lonely bull elk standing on the side of the hill on Red Mountain, he took one look and took his shot. I believe it was confirmation that we made the right decision and in the right place. Now onto cooking some beautiful meals with our elk and sharing it with our friends in Silverton. We are very happy, content and thankful for all of Gods Provisions in our life as He continues to guide us each day.
Here are some meals and moments we have enjoyed in the last week:
A passionate food lover writing about life and meals from a small mountain town in Silverton Colorado and beyond.