A Toast to 2014

2014, you've been good to me.

This past year has been full of ups and downs, surprises, changes, new adventures, and lessons learned. Hence why it's been so good to me.

Here's a little summary of my accomplishments and adventures from 2014:

1. Broadening my vegetarian cooking and not eating meat during January. I know it doesn't seem like much to only challenge myself for one month but the goal was to make nutritious meals that were filling and plant based. I don't plan on becoming a vegetarian anytime soon but the experience only further supported my ideals of eating the meats that I truly want to eat (aside from the occasional hand dipped corn dog at the fair because you're kidding yourself if you don't want one).

2. Challenging myself in a fitness competition. For me this was going beyond running the several 5k's I run every year and doing something more. In May I finished my first Spartain race coming in 267th out of 1855 women. It was a long road, but worth every mile. We will see was 2015 brings.

3. Hiking higher and higher. Just when I thought I'd be in Missoula for another amazing summer, life took a turn and I found myself in New Mexico. For all of you who read my blog or know me, you know that I love food and hiking more than most things. My journey to the Southwest not only expanded my stomach and love for chile, but I set my personal record for summit elevation with Wheeler Peak (13,159ft) and then two weeks later exceeded it with Mount Lindsey (14,042ft). After returning to Montana, I hiked over 60 miles in just over a month as a weekend warrior which I hope to shatter this summer in Utah. Thanks to hiking, catching the 14er bug, and my favorite La Cumbre beer, I took on the life motto: get elevated.

4. Montana to Utah. Deciding to make the move from Montana to Utah was huge, but I was ready for something new. With all of the adventuring I had done all summer I realized that there are so many places that I needed to go out and explore. Salt Lake has been full of mountains, new food, people, and lifestyle. It feels fresh. Change is a good thing and putting yourself in uncomfortable situations keeps one from becoming complacent. Keep life exciting.

Some of my favorite moments from 2014:

Exploring Wilderness in New Mexico

The introduction of the gilded ski jacket

Mount Lindsey - and it's false summit

Celebrating hikes with my favorite beers

Celebrating one of my oldest friend's bachelorette party in Vegas

The thing I love most about the new year is making new goals. Goals can and should be an ongoing activity, but there's just something about reflecting on a year and thinking about what goals you attained and what is yet to come that I really enjoy. If you aren't working to better your self, life, or surroundings....what are you doing?

I don't want to go into detail about my life goals, but there's something contractual about blogging about them which will hopefully boost my accountability.

Here is a brief insight to some of my goals for 2015:

-Listen more, swear less
-Ski at least 5 Utah ski resorts
-Hike the peaks of the Wasatch front range
-Conquering a few specific yoga poses
-Visit  Zion, Bryce Canyon, and Arches National Parks (why else am I in Utah?)
-Change my own oil
-Keep hiking...too many places to name.
-Visit a new state

If all else fails, just do more of whatever makes you happy.

"Every mountain top is within reach if you just keep climbing" -Barry Finlay

Adios 2014, Hello 2015.

k.

Powder and Pizza

With ski season finally ramping up all over the country now that we've passed the first of December, I can't help fight that familiar itch that begins. It starts with the first couple times on the mountain. You're happy to get turns in no matter how many rocks you hit or times you catch an edge and wipe out. But slowly the the itch builds. You find yourself starting to check the forecast daily (hourly) lusting to see the snowflake in the upcoming days. Momentary elevation of your mood heightens when new areas of the mountain start to open or you go on a tour to mix things up...but again the itch continues. Finally let's add in the horror of the internet that allows you to look at the snowfall that's occurring everywhere else but not where you are.

That's when you (or at least I) snap. Where. Is. The. POWDER ?!

Some have to bring me down to Earth and remind me that it is still early, there is still snow to be had, it needs to cover up the rocks, etc etc. It's hard to remain calm. Salt Lake had highs of 55-60 degrees for the last two weeks which I really couldn't complain about, but I'm ready for winter. Thankfully this past weekend a storm came through and graced Little Cottonwood Canyon with almost 10 inches and the itch was fixed...for the time being.

On top of the ridge on my first backcountry tour in the Wasatch

While waiting for the snow to fall I decided to take on a new recipe in the kitchen, homemade pizza. It absolutely boggles my mind that I have never made fully homemade pizza given that it's one of my favorite foods. The dough was extremely easy to make and the pizza was perfect for a football Sunday.

I am a huge fan of thin crust and used the crust recipe from The Kitchn. The only advice I would give further is that you really need to roll the dough out. I thought I was borderline too thin but in reality it raised much more than I thought. If you like a little thicker crust then you don't have to roll it out as much.

I'm getting ready to head home this week for Christmas and needed to clear out the fridge in preparation to be gone. Alas, the Mediterranean Kitchen Sink Pizza was born. Here's what I topped my pizza with:
-Herbed goat cheese
-Diced pepperoni
-Caramelized onions/shallots
-Sweet peppers
-Artichoke hearts
-Roasted Garlic
 Topped with a balsamic glaze

I am looking forward to more days like these in the future. Powder followed by pizza. 


Safe travels to everyone during the holidays. If you have a connection at DIA, I wish you luck. If you need any recommendations about where to find the strongest drink or how to win an arm wrestling match for the nearest outlet to your gate - contact me. I've spent so many hours in that airport during the holidays I should list the skills I acquired on my resume but I digress.

Happy Holidays and cheers. Santa, please bring snow.

k

Friends(&thanks)giving

The holiday season is upon us full of friends, fun, and so much food. As of a week ago, ski season has also begun here in Utah. I was lucky enough to have my best friend Melody travel from Boulder to come explore SLC for a week, get our first turns of the season in, and cook a Thanksgiving feast. 

Our adventures at Snowbird last weekend began and ended with one run being open, drinks, friends, and snowy laps. I can't wait for the season to finally take off. 

Snowy and matching. Opening weekend at the Bird

Lines for days.

Thanksgiving is my favorite holiday.This year was my first time preparing a turkey and preparing most of the feast. Melody and I pooled our skills and resources together to put on Thanksgiving for us and my roommates. 

A couple of tips to make Thanksgiving a great success:

1) Turkeys, so I've learned, take quite awhile to thaw so start early. 2 days before.

2) Have lots of wine on hand, but don't break it out too early - that turkey isn't going to carve itself...and you probably shouldn't be handling a hot bird with a carving knife while sporting red wine lips either. 

3) Make your pumpkin pie from scratch with fresh pumpkin. I could eat this pie every day. Recipe below!

4) Put goat cheese in your mashed potatoes for added flavor and creaminess. 

5) Always say what you're thankful for. It's the best tradition. 

Thanksgiving was a success. Here's a recap of the day plus two recipes that will be in my feasts to come without a doubt.

Green bean casserole and pumpkin pie are my two favorite Thanksgiving dishes. This year I'm certain that we found the two best recipes that will be used in my Thanksgivings to come. Here are my modified versions:

Green Bean Casserole with Portobello Gravy:

1/4 cup olive oil

6 medium shallots or half a white onion, sliced into rings (about 1 cup)

1 1/2 pounds thin fresh string beans, trimmed

1 pound portobello mushrooms, slices

6 large cloves garlic, minced

1 tablespoon chopped fresh thyme

3 cups 2% milk, I used lactose-free of course

3 tablespoons all-purpose flour

1/3 cup grated parmesan cheese

1/2 cup finely chopped fresh parsley

1/4 teaspoon ground nutmeg

Salt and freshly ground pepper

Olive oil cooking spray

Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat. Add shallots or onions and cook until soft. Remove from the pan with a slotted spoon and set aside on a plate. Leave remaining oil in the pan. 

Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes.

Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.

Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper.

Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.

Enjoy!

Fresh Pumpkin-Pecan Pie

3-4 pound sugar pumpkin

2 eggs

1/2 cup white sugar

1/2 cup brown sugar

1 tablespoon flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

2 cups solid pack pumpkin puree

1 (14oz) can sweetened condensed milk

2 tablespoons butter

1 tablespoon orange zest

1/4 cup brown sugar

3/4 cup pecan halves.(chopped)

Prepare the pie crust beforehand in a standard 9 in pie pan.

Prepare the pumpkin:

Preheat oven to 350. Cut the sugar pumpkin in half and remove seeds. Put cut sides down on a greased cookie sheet for 1-2 hours. Scrape the center of the pumpkin out of the rind and place into the blender. Puree pumpkin until smooth. Increase heat of the oven to 450 degrees.

Combine eggs, sugars, spices, flour, and salt. Blend in pumpkin. Gradually add milk, mix well.

Pour into pie shell. Bake at 450 degrees for 10 minutes. Reduce heat to 350 and bake an additional 40-50 minutes. 

Make pecan topping: Combine two tablespoons of butter, 1 tablespoon orange zest, 1/4 cup brown sugar, and chopped pecans. 

Sprinkle the pecan mixture on top of the pie for the last 10 minutes of the baking time. 

By now your kitchen most likely smells amazing and you should be overly excited to dive into this....

Hope you are all nursing your food hangovers well, it was worth it. 

k. 

On The Move

It's official, I have left Montana.

I can honestly say that I never thought that some day I would live in Utah. It seemed like one of those places I always just passed through, heard about, and didn't really think much of until the past few years when I started realizing just how great the mountains and therefore skiing were.

Apparently having the Winter Olympics here didn't really register with me in 5th grade but now it's all coming together unlike the Olympics being in Sochi....which I will never understand. Moving on..

I decided to take the long way down to Salt Lake to make a couple stops to see friends and get my fill of the northern mountains. I might as well admit at this point that I was also getting my fill of being in states with regular alcohol laws and "regular" beer. My first stop was Big Sky, MT to see my friend Katy. Everyone should probably visit Big Sky not only because it's beautiful but because there is a bar there that sells vodka slushies. A night can never go wrong when you're in the high country of Montana, surrounded by ski bums and flannel, and there is a dive bar selling vodka slushies and 50 cent wings. You just can't. The morning view isn't half bad either.

I could wake up to this daily.

The next day I headed out in search of the Tetons. Staying the night in Jackson on Halloween turned out to be a great success full of new friends, wine, killer mountains, and more wine. Let me just say that you never know who you're going to meet, so stay open minded and be outgoing because life is exciting and one should always explore the opportunities that arise.

Surreal. 

After two days in the mountains I finally made it to SLC. 100 papercuts, boxes, and 7 days later I had moved into my new place and unpacked my life. Hopefully that will not occur again for a long, LONG while.

I love pizza and had been craving it now more than ever after the long hours of unpacking. The rise of the "low carb" veggie crusts had me intrigued so I decided to give it a shot.

Spinach Pizza Crust
2-3 cups of leaf spinach
1 cup shredded Italian cheese blend
1 egg

Toppings:
2 cooked links of chicken sausage, sliced
roasted tomatoes, sliced
shallot, sliced and sauteed
chunks of brie, gouda, mozzarella, any cheese really

Preheat the oven to 400 degrees.
Chop the spinanch in a blender, magic bullet, or food processor. I don't have a food processor and things were a little difficult. After several rounds in the blender I basically just chopped the spinach as small as I could and put it back in the blender with the cheese and egg. Pulse the mixture enough to mix the egg in. The important thing to remember is that you don't want a pureed spinach. If that means you end up doing a lot of hand mixing, that's just fine.

Line a cookie sheet or pizza pan with parchment paper. Spread the mixture into a circle about a 1/2 inch thick. Season the top with any spices you desire. Bake for 15-17 minutes until the edges are slightly golden.

Turn the oven to broil. Top the crust with the desired toppings and set to broil until the cheese melts. Let cool for 5 minutes before slicing.

I was really surprised as to how well the crust stayed together with the weight of the toppings. I ended up folding most of my slices in half, but the recipe ended up working out really well for a healthy alternative. Next time I think I will use a little less cheese in the crust to cut down on the grease, but other than that this one will be a keeper. Enjoy!

Before I left Montana I bought my tickets to see The Black Keys in SLC. Being one of my favorite bands, I was extremely excited that I was going to be in town for the show. I can definitely get used to the music scene that Salt Lake has. The show was absolutely amazing. You can't beat a good show and good company.

Little Black Submarines encore - my favorite.

My first couple of weeks in SLC have flown. I can't believe Thanksgiving is just around the corner. Opening day at Snowbird is in 9 days and we are counting down in this household.

Eat, sleep, snow dance, repeat.

k

misSOULa

The time has finally come to bid farewell to this unique and wonderful place I have been able to call home for the last six years. Missoula is a special place. Anyone who has ever lived or visited here knows that. It's the place that makes 'casual' stylish, where one identifies by their favorite brewery, and where local always supports local. It may not be for some, but damn I love this town.

To the countless hikes up Sentinel

In the last week I've made it my personal mission to enjoy every bit that I love about Missoula. Let's be honest, I could eat Tagliare every day and I am already looking forward to my next New Edition. I ask myself, what will I ever do without Kettlehouse in my life? (Serious question) I even drove across the Higgins Street bridge coming into downtown to enjoy my favorite view of the city one last time. But the time has come to move on.

The colorful Clark Fork

In preparation for my trek to SLC, I have stocked my Subaru (of course) with all of my favorite Montana beers because....priorities. I will miss the town filled with a mutual love of Subarus and craft beer.

The best part about living in Missoula and now leaving it, is that I have experienced everything there is here. One should never live in a place that offers so many amazing things and not explore and experience what it has to offer. I don't understand the people who start panicking when they are moving away from a place scrambling to do all the things they "never had time to do". Maybe you had other priorities like a date with Netflix while your friends went to the free Lil Smokies show or you never had 20 minutes to spare on a warm summer evening to stand in line at Big Dipper when Coldsmoke ice cream was back on the menu. For those folks...you're missing out.

Fall outside of the best apartment I'll have

Norman Maclean once said, "The world is full of bastards, the number increasing rapidly the further one gets from Missoula, Montana."

Well touche Norman, and here's to you Missoula. 

Until next time, looks like this Northwesterner is heading south. 

k 

Celebrating Fall

October, welcome.

Things I love about October:
1. It's officially fall
2. Oktoberfest
3. Sweater weather

The weather has been absolutely perfect in Missoula which is great timing given it's officially my last month in town. As for my hiking goal of 60 miles by October 1, I exceeded it with getting 64 miles of hiking under my belt in just over a month. I can't wait to start hiking in Utah and exploring a new set of mountains and terrain.

My friend and I made what will most likely be our last (for now) ascent to the top of Mount Sentinel. The view truly never gets old. While we were at the top a paraglider was setting up to take off. We were able to see him take his approach and fly off the mountain. Definitely something I had never been able to witness before, pretty amazing.

Looking east from the summit

For my last long hike in Montana I decided to make my second attempt at Upper Holland Lake which I had tried to hike to a year ago but had been misguided. The Seeley/Swan area northeast of Missoula is one of my favorite areas in western Montana. We made it a few weeks too early to see the larch turning in full swing (which is absolutely incredible) but nonetheless still beautiful.

View from above the main Holland Lake

Upper Holland

I'll miss these colorful river rocks

The weather is cooling off which can only mean one thing for my kitchen: crock pot time. 

In light of me needing to dwindle the items in my refrigerator and pantry before my move, I decided to go with Honey Soy Chicken by The Recipe Critic. Instead of using soba noodles, I made a batch of quinoa with mushrooms to top with the chicken. I also mixed in a tablespoon of chunky peanut butter to each serving. Enjoy!

This past weekend was Oktoberfest, a celebration I had been counting down for from a year ago. The six hour drive to the mountain town of Leavenworth, Washington was worth every mile, carb, and bruise from the weekend. For those of you who are not familiar with Leavenworth, the entire town has a theme of Bavaria. The shops and signs are all in English and German and it is amazing. I highly recommend making the trip there along with planning some hiking in the Enchantments which I unfortunately wasn't able to do (this time). Our group was rowdy and festive -- I love lederhosen. 

October may be my new favorite month, two weeks left in October and two weeks left in Missoula.
Time flies doesn't it?

k

More Than Just a Change in Season.

Two weeks have passed and so much has changed. It's officially fall - my favorite season.

A few updates:
1) As promised, I have two fall recipes to share
2) 10 more miles have been added toward my goal
3) I accepted a new position in Salt Lake City, Utah and will be moving in just over a month. Crazy right?

For my first round of fall recipes I give you Quinoa Lasagna brought to you by Averie Cooks and Spicy Southwest Pumpkin Soup by A Spicy Perspective.

These ladies were spot on with their recipes and I didn't modify either recipe aside from using lactose free dairy products and a spicy marinara for the lasagna. Both recipes were easy, filling, and vegetarian. Perfect for fall and could easily have meat added if you prefer.

Last weekend I ventured back to the Bitterroot for another hike into the Selway Bitterroot Wilderness up Sweeney Creek. Given that I was in a time crunch, I only ventured to the first of three lakes, Peterson Lake. The hike was 10 miles round trip which puts me at 47 miles since I've returned from New Mexico. I have one week and 13 miles to go to reach my goal!

Here is a view of Peterson Lake from the trail. From this point the trail takes a long descent down to the lake and then continued to climb back up to the upper lakes.

After hiking Saturday, it was time to celebrate Lindsey's 25th birthday. The Griz had a win and we played drinking games that had not been thought of since we were 21. Funny how things change. After the game we went out to celebrate and see my favorite local band, The Lil Smokies. I was lucky enough to see them the following day as well at Montana Snowbowl where they opened for David Grisman.

Ski areas, beer, and live music. What more could I want?

Now begins the countdown for the big move. I can't believe how fast these next five weeks are going to pass. I have so many trips, hikes, and places to eat for my last hurrah (for now) in my favorite state and place I call home. Kettlehouse, you'll be seeing me...many times.

I'm really looking forward to exploring, skiing, and adventuring in Utah. I can't wait to add another state to my list of places lived. The Northwest Gypsy forges ahead.... but let's not get ahead of ourselves. It's my favorite time of the year in Missoula and I intend to enjoy every moment.

Grab your boots and party pants, this will be one hell of an October.
Hike on and beer me.

k.