Author Archive

Mushroom Wild Rice Soup

March 26th, 2014 No Comments

  This was a Comfort Meal in the deli, a bowlful of both Brothy and Filling.   It’s another soup with the tangy buttermilk-secret-ingredient, added at the end when the soup has cooled slightly (so it won’t curdle) and with the addition of a little baking soda to reduce the acidity (so it won’t curdle). The baking soda trick can also be used is to make beans more easily (and quietly) digestible.       Tamari is a great addition

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Fuul in Spring

March 20th, 2014 No Comments

  Question: What does one eat when coming home after weeks on a ski sabbatical? Answer: Whatever is in the house because the catering has not yet begun and we blew our wad for the winter.  I think it’s time to revisit pintos and Pinto Fuul because my sister fed it to us on our way home, and since then I’ve been utilizing my big bag of pintos making various versions of it.  Today it was with feta cheese, yesterday

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Red and Green Potato Croquettes

March 10th, 2014 1 Comment

    Croquettes enable you to eat mashed potatoes with one hand and no fork. Isn’t that what everyone has been asking for?   Last week we found ourselves driving home in the midst of another blizzard, perfectly bookending the trip with driving north in the snowstorm at the beginning.  I suppose we did yearn for the snow to come with us and prolong our skiing affair…and this was another reminder to be careful what we ask for!  Countless times

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Favorites February 2014

February 27th, 2014 5 Comments

  The 2014 American Birkebeiner ski marathon will forever be known as the Death March (not literally, no one died during it). Eighteen inches of snow Thursday night before Saturday’s race wreaked havoc for organizers, groomers, plowers, travelers, volunteers, and everyone else in the area—even a 4-wheel drive 4Runner struggles with a foot and a half of wet sticky frozen water!  Eighteen inches of snow also created a soft and punishingly slow course (despite the careful grooming), and this meant

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White Bean Dip with Rosemary and Sage

February 17th, 2014 4 Comments

  Racing is a curious thing.  To the observer it makes no sense at all—people spend loads of money to travel to a location, sleep on floors (or wherever), rise early after not sleeping well, venture out into often uncomfortable conditions, stress and adrenaline courses through their veins, then they push themselves beyond their limits until weary, cramping, frostbit or nauseous….this has never has looked very fun to me.   But there is something about pushing, something about stretching beyond

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Atole and Pinole

February 10th, 2014 No Comments

  Sunrise at the Sand Point Cabin.      .   Warmth on a sled. .   Corn.  Soaked in the mineral lime.  Dried.  Ground.  Mixed with a sweetener and cinnamon. . Atole is generally made from toasted masa (corn hominy flour soaked in lime) or ground rice grains and mixed with hot water or milk, cinnamon and sugar. It is often served at celebrations like Day of the Dead and Christmas. Pinole comes from the Nahuatl word pinolli for cornmeal.

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Paprika

February 3rd, 2014 5 Comments

  A giant snow egg on the Hemlock Trail at ABR.     Snow angels outside of the sauna.     And the awesome wood stove responsible for the snow angels… .  . It’s been a hearty season here in the Upper Peninsula.  Lots of snow and sub zero temperatures—rough as it may be, it feels right when winter is as it should be.  Today it was 16 degrees above 0 and it felt like a heat wave.  And Emerald Ash

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Creamy Pinto Chipotle Sauce

January 28th, 2014 5 Comments

  Packing into ABR‘s remote cabin with cubes and a pulk and a sherpa.  As my cousin says…why travel light when you can travel well?   . For the most part the absence of internet access is welcomed when we travel or stay in remote locations.  But posting these recipes and staying in touch with family and catering clients means finding creative ways to turn everything into a digital form, including sitting in the car in church parking lots and pirating

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Cumin Ginger Tea

January 21st, 2014 1 Comment

  Half pack—not looking so bad.   To make things more interesting, in the wee hours of the morning the day before we left I came down with a stomach/intestinal bug. This made for a very slow day of packing that was not planned to be a slow day…which spilled over into a late departure the next day.  Life and skiing are both about adjusting to stay in balance, so we did, and let go of plans.   The lucky

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German Onion Pie

January 14th, 2014 4 Comments

  This may sound a little like ‘stone soup’ or just a way to use up loads of onions in a pie but it really is scrumptious, summer or winter.   These tangy squares will be our travel food—snacking in the car or popping it in the oven to heat as we unpack the hundreds of pounds of gear and food into the home-base cabin.  It seems fitting to eat this caraway-sour-cream-onion pie in heart of Old Bohemian northern Wisconsin.

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