Tuesday, June 10, 2008
The twists life takes...
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Thursday, April 17, 2008
A season comes to a end...
Okay, so it's been far too long since I posted something substantive. Below is a post I made to the Cooking Light Bulletin board about my coaching season.
On Saturday we ended another season of ski racing for Team Summit. This year was a challenging year on many, many levels. I had fewer athletes but each of these athletes needed more individual attention so I was glad to have less. We had challenges such as FREEZING cold temperatures for the first 8 weeks, a child with issues with textures so getting dressed was a challenge, we had a visual disability that made running gates very tough, we had discipline problems and we had tragedy in the death of a beloved mother. But, through it all there have been some bright lights and I thought I'd share them with you guys just as I did last year. Remember, these kids are 5 and 6 years old!
*First day, a little boy is being too rambunctious in the lodge at lunch time, beating up on kids and coaches/parents. I called him over asked him if he knew what respect is. His response "The Queen of Soul". I said "What?" and he responds "The Queen of Soul, she sings a song about respect."
*Little M's smile. That boy could melt a glacier with that smile.
*Watching the other little M come around from fighting coming to training to loving every minute of it. Oh, and when she almost lost her pants getting on the lift it was very hard not to laugh out loud.
*The littlest H. She was always agreeable to anything I asked of her, from her first black diamond powder run when the powder was up to her knees, to long race days.
*My little angel, the other H. I cry when I think of her growing up without her mother but she taught me so much about love and and living life in the face of much sadness. Her face will always be etched in my mind and I hope that one day many, many years from now she'll remember her coach who loves her very much. I can only hope that I can continue to be a part of this little girl's life.
*Spaulding Bowl. On March 15th I took 5 of my kiddos (the other two were competing at Nastar Nationals) into Spaulding Bowl, a double black diamond which they had to ride their first Poma lift to get too. On top of that, my dad who was my head coach during racing joined us to assist. Watching those kids make it through that run, and have fun doing it was very rewarding.
*Watching my kids from last year clean up in races this year and show off the technique they started learning last year.
At the end of the season, I don't know that I'll coach full time next year. As health issues have plagued and life gets busier I may decide to sub so that I have more flexibility. But, in the end, I'll be back one way or another. The smiles and hugs are addictive for sure. For now, I'll head to the slopes to ski with friends until the last of the snow is gone and then, I'll start dreaming of the turns I'll be making in just 6 long months from now.
On Saturday we ended another season of ski racing for Team Summit. This year was a challenging year on many, many levels. I had fewer athletes but each of these athletes needed more individual attention so I was glad to have less. We had challenges such as FREEZING cold temperatures for the first 8 weeks, a child with issues with textures so getting dressed was a challenge, we had a visual disability that made running gates very tough, we had discipline problems and we had tragedy in the death of a beloved mother. But, through it all there have been some bright lights and I thought I'd share them with you guys just as I did last year. Remember, these kids are 5 and 6 years old!
*First day, a little boy is being too rambunctious in the lodge at lunch time, beating up on kids and coaches/parents. I called him over asked him if he knew what respect is. His response "The Queen of Soul". I said "What?" and he responds "The Queen of Soul, she sings a song about respect."
*Little M's smile. That boy could melt a glacier with that smile.
*Watching the other little M come around from fighting coming to training to loving every minute of it. Oh, and when she almost lost her pants getting on the lift it was very hard not to laugh out loud.
*The littlest H. She was always agreeable to anything I asked of her, from her first black diamond powder run when the powder was up to her knees, to long race days.
*My little angel, the other H. I cry when I think of her growing up without her mother but she taught me so much about love and and living life in the face of much sadness. Her face will always be etched in my mind and I hope that one day many, many years from now she'll remember her coach who loves her very much. I can only hope that I can continue to be a part of this little girl's life.
*Spaulding Bowl. On March 15th I took 5 of my kiddos (the other two were competing at Nastar Nationals) into Spaulding Bowl, a double black diamond which they had to ride their first Poma lift to get too. On top of that, my dad who was my head coach during racing joined us to assist. Watching those kids make it through that run, and have fun doing it was very rewarding.
*Watching my kids from last year clean up in races this year and show off the technique they started learning last year.
At the end of the season, I don't know that I'll coach full time next year. As health issues have plagued and life gets busier I may decide to sub so that I have more flexibility. But, in the end, I'll be back one way or another. The smiles and hugs are addictive for sure. For now, I'll head to the slopes to ski with friends until the last of the snow is gone and then, I'll start dreaming of the turns I'll be making in just 6 long months from now.
Tuesday, April 8, 2008
A quick note!
Yes, it's been a busy few months with at least a bit more to come. I wanted to post the following link for you all to read a report, partially funded by an organization that my uncle runs. It is progressive but it deals with the financial stability and future of me and my contemporaries. I would love it if you take some time to read, I will be digesting more this evening. If you feel like it, please feel free to spread the link to friends and family.
http://www.prospect.org/cs/archive/view_report?reportId=60
I'll be back soon with food, ski season, and life reports.
http://www.prospect.org/cs/archive/view_report?reportId=60
I'll be back soon with food, ski season, and life reports.
Sunday, March 2, 2008
A Childhood Favorite
So, I had planned to ski today and take advantage of the free ticket I had for Loveland but I awoke with a sore body and throat and to a snowstorm. I decided not to fight the roads for what would be fairly short day anyhow and thankfully so as I am now hearing reports of it taking 3 hours to go 4 miles!
So, I decided to pull out the recipe for a childhood favorite that my dad makes. We ALWAYS had some of this in the freezer, ready for a quick meal on busy nights. So, I made a double recipe (below is the single recipe) so I'll have plenty in my own freezer. I hope you enjoy just as much as I do!
Papa's Ragu
3 tablespoons yellow onion -- chopped
4 1/2 tablespoons olive oil
4 1/2 tablespoons butter
3 tablespoons celery -- chopped
3 tablespoons carrot -- chopped
1 1/2 cups white wine -- dry
3/4 cup milk, skim
1/8 teaspoon nutmeg -- ground
3 cups canned tomatoes -- diced, italian, with juice
1 1/8 pounds ground sirloin
An earthenware pot should be your first choice for making ragu. If you don't have one available, use a heavy, enameled cast-iron casserole, the deepest one you have ( to keep the ragu from reducing too quickly). Put in the chopped onion, with all the oil and butter, and sauté briefly over medium heat until just translucent. Add the celery and carrot and cook gently for 2 minutes.
Add the ground beef, crumbling it in the pot with a fork. Add 1 teaspoon salt, stir and cook only until the meat has lost its raw, red color. Add the wine, turn the heat up to medium high , and cook stirring occasionally, until all the wine has evaporated.
Turn the heat down to medium, add the milk and the nutmeg, and cook until the milk has evaporated. Stir frequently.
When the milk has evaporated, add the tomatoes and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the laziest simmer, just an occasional bubble. Cook, uncovered, for a minimum of 3 ½ to 4 hours, stirring occasionally. Taste and correct for salt . If you cannot watch the sauce for such a long stretch, you can turn off the heat and resume cooking it later on. But do finish cooking it in one day.
So, I decided to pull out the recipe for a childhood favorite that my dad makes. We ALWAYS had some of this in the freezer, ready for a quick meal on busy nights. So, I made a double recipe (below is the single recipe) so I'll have plenty in my own freezer. I hope you enjoy just as much as I do!
Papa's Ragu
3 tablespoons yellow onion -- chopped
4 1/2 tablespoons olive oil
4 1/2 tablespoons butter
3 tablespoons celery -- chopped
3 tablespoons carrot -- chopped
1 1/2 cups white wine -- dry
3/4 cup milk, skim
1/8 teaspoon nutmeg -- ground
3 cups canned tomatoes -- diced, italian, with juice
1 1/8 pounds ground sirloin
An earthenware pot should be your first choice for making ragu. If you don't have one available, use a heavy, enameled cast-iron casserole, the deepest one you have ( to keep the ragu from reducing too quickly). Put in the chopped onion, with all the oil and butter, and sauté briefly over medium heat until just translucent. Add the celery and carrot and cook gently for 2 minutes.
Add the ground beef, crumbling it in the pot with a fork. Add 1 teaspoon salt, stir and cook only until the meat has lost its raw, red color. Add the wine, turn the heat up to medium high , and cook stirring occasionally, until all the wine has evaporated.
Turn the heat down to medium, add the milk and the nutmeg, and cook until the milk has evaporated. Stir frequently.
When the milk has evaporated, add the tomatoes and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the laziest simmer, just an occasional bubble. Cook, uncovered, for a minimum of 3 ½ to 4 hours, stirring occasionally. Taste and correct for salt . If you cannot watch the sauce for such a long stretch, you can turn off the heat and resume cooking it later on. But do finish cooking it in one day.
Tuesday, February 19, 2008
Yikes!
Hi everyone!
Thanks RecipeGirl for touching base over here and reminding me to get something up here.
It's been a challenging and busy month for me making it difficult to have much to post about here. Ski racing has been time consuming and somewhat emotional this year. Between challenging athletes and freezing cold conditions we've not gotten as much done this year as I would like. This week has been especially difficult. On Thursday February 14th tragedy hit the Team Summit family when the mother of one of my athletes died suddenly. Tomorrow is her funeral which I will attend. This is the second funeral I've had to attend related to some sort of teaching I do. Over 7 years ago I attended the funeral of a young boy that had been in my religious education class. He had fought and won the battle against brain cancer but succumbed a week after being declared cancer free to an infect from the shunt he had. The memories of Peter and his funeral have been raw this week as well.
Skiing on my own, however, has been fantastic! I had a great day with a bunch of people from skiing bulletin boards at Copper Mountain and explored areas I never get to see with the kids. I've skied with other friends and am really loving this season.
Food! I've honestly not done a whole lot special. Cooking has been only enough to survive and surely not inspired. Oh, I did visit Larkburger in Edwards (near Dish) and had the best burger of my life. A wonderful burger with Tillamook cheddar cheese and truffle aioli and truffle parmesan french fries. I think I'm spoiled for anything else!
I hope to post more in the near future but if I can't, I will be back when the season calms for me a bit.
Thanks RecipeGirl for touching base over here and reminding me to get something up here.
It's been a challenging and busy month for me making it difficult to have much to post about here. Ski racing has been time consuming and somewhat emotional this year. Between challenging athletes and freezing cold conditions we've not gotten as much done this year as I would like. This week has been especially difficult. On Thursday February 14th tragedy hit the Team Summit family when the mother of one of my athletes died suddenly. Tomorrow is her funeral which I will attend. This is the second funeral I've had to attend related to some sort of teaching I do. Over 7 years ago I attended the funeral of a young boy that had been in my religious education class. He had fought and won the battle against brain cancer but succumbed a week after being declared cancer free to an infect from the shunt he had. The memories of Peter and his funeral have been raw this week as well.
Skiing on my own, however, has been fantastic! I had a great day with a bunch of people from skiing bulletin boards at Copper Mountain and explored areas I never get to see with the kids. I've skied with other friends and am really loving this season.
Food! I've honestly not done a whole lot special. Cooking has been only enough to survive and surely not inspired. Oh, I did visit Larkburger in Edwards (near Dish) and had the best burger of my life. A wonderful burger with Tillamook cheddar cheese and truffle aioli and truffle parmesan french fries. I think I'm spoiled for anything else!
I hope to post more in the near future but if I can't, I will be back when the season calms for me a bit.
Monday, January 14, 2008
Dish, again.
I know, you're all thinking I must be crazy for heading to Dish, yet again. I don't care! Incredible food, incredible service for an incredibly low price means you can't keep me away. Saturday I remembered to bring my camera with me and photographed not only my food but a few dishes leaving the kitchen and some of the kitchen as well. So I'll start with dinner descriptions and end with the photos! By the way, this may be out of order but at least all the dishes are describe and I always seem to be so excited to eat the dishes so pictures come after a couple of bites. Oops.
The Original - The same as below, serrano ham, manchego and sherry.
Tomato Bisque - Wow, this had a bite I didn't expect but it sure was welcomed!
Hawaiian Marlin - This marlin is sliced thin and smoke cured bacon style. Served with house made kim chi to balance the smoky fish. Wow.
White Truffled Pasta - Housemade pasta is served with a simple buttery sauce then white truffles are shaved generously on top and are perfectly showcased against the mellow pasta. Divine, absolutely divine.
Diver Sea Scallops - Seared and served with a lemon buerre blanc, pink grapefruit and fume de sel which is stored in oak chardonnay barrels so it takes on a bit of those flavors. I will definitely be making a dish with scallops and grapefruit at home as it was a wonderful contrast in the buttery scallop and the sweet-tart flavor of the grapefruit.
Roasted Chicken - Served in an open face saffron ravioli and an herbed cream broth. As I moved the sheet of pasta off the chicken and broth the aroma of the herbs hit me. And all I could do was inhale the beautiful smell and anticipate the first bite of pure comfort food.
Baby Iceburg Lettuce Wedge - Served with avocado, red onion and a creamy bacon dressing (with a bite of it's own). A nice refreshing break between rich dishes!
Beef Short Ribs - These had been braised for nearly 12 hours and literally fell apart as my fork touched them in the slightest. They were served with organic roasted carrots and a light coffee glaze with microgreens.
Churros - Yes, you read that right, churros. I wasn't excited about these until I started seeing them pass by me through the night (I was sitting right next to where the servers pick up food to take to other tables) and kept watching that little dish of dark chocolate ganache dipping sauce pass by. These were crispy on the outside and coated with cinnamon and sugar then warm and doughy and tender on the inside. Dipped in chocolate, they were pure heaven.
Buttermilk Cake - Kevin (the sous chef) couldn't decide which dessert was better so he served me both. This lemon buttermilk cake served with raspberry coulis is quite possibly the best non-chocolate dessert I've ever had the pleasure of enjoying.
Basically, this restaurant is bound for greatness. I see this being a destination spot, a place vacations are planned around. I only hope they'll still find a spot for me at their kitchen bar when they are booked to capacity months in advance. And I don't think it will be very long before that happens. In fact, I've already got my reservation for 7 people 2 months from today.
The Original - The same as below, serrano ham, manchego and sherry.
Tomato Bisque - Wow, this had a bite I didn't expect but it sure was welcomed!
Hawaiian Marlin - This marlin is sliced thin and smoke cured bacon style. Served with house made kim chi to balance the smoky fish. Wow.
White Truffled Pasta - Housemade pasta is served with a simple buttery sauce then white truffles are shaved generously on top and are perfectly showcased against the mellow pasta. Divine, absolutely divine.
Diver Sea Scallops - Seared and served with a lemon buerre blanc, pink grapefruit and fume de sel which is stored in oak chardonnay barrels so it takes on a bit of those flavors. I will definitely be making a dish with scallops and grapefruit at home as it was a wonderful contrast in the buttery scallop and the sweet-tart flavor of the grapefruit.
Roasted Chicken - Served in an open face saffron ravioli and an herbed cream broth. As I moved the sheet of pasta off the chicken and broth the aroma of the herbs hit me. And all I could do was inhale the beautiful smell and anticipate the first bite of pure comfort food.
Baby Iceburg Lettuce Wedge - Served with avocado, red onion and a creamy bacon dressing (with a bite of it's own). A nice refreshing break between rich dishes!
Beef Short Ribs - These had been braised for nearly 12 hours and literally fell apart as my fork touched them in the slightest. They were served with organic roasted carrots and a light coffee glaze with microgreens.
Churros - Yes, you read that right, churros. I wasn't excited about these until I started seeing them pass by me through the night (I was sitting right next to where the servers pick up food to take to other tables) and kept watching that little dish of dark chocolate ganache dipping sauce pass by. These were crispy on the outside and coated with cinnamon and sugar then warm and doughy and tender on the inside. Dipped in chocolate, they were pure heaven.
Buttermilk Cake - Kevin (the sous chef) couldn't decide which dessert was better so he served me both. This lemon buttermilk cake served with raspberry coulis is quite possibly the best non-chocolate dessert I've ever had the pleasure of enjoying.
Basically, this restaurant is bound for greatness. I see this being a destination spot, a place vacations are planned around. I only hope they'll still find a spot for me at their kitchen bar when they are booked to capacity months in advance. And I don't think it will be very long before that happens. In fact, I've already got my reservation for 7 people 2 months from today.
First ski race of the season!
For those of you who don't know I coach ski racing for Team Summit at Copper Mountain. The last two seasons I've had our 5 and 6 year olds which has been so much fun. On Saturday we had our first race of the season at Breckenridge. Race days are chaotic and stressful for all involved but most especially the coaches and parents. At this age the kids just do what we tell them too! Today I took leadership of all of our Y7 (5 & 6 year old) girls, all 14 of them and made sure they did their 2 course inspections, got to the start and down to their speedsuits, did their 2 races and got lunch in there as well. I also had 2 other coaches and 2 parents assisting me. I am so very proud of all of these girls as well and their boy teammates who were being looked over by other coaches for the day. They all tried hard and as they know is my first rule, had fun. Ask any of them. The first rule on my team is to have fun. Below is a photo of some of the girls hanging out in the lodge after the second race.
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