Thanksgiving 2013: Turkey Trotting and Bursting with Flavor!

It’s been a busy few weeks and this blog of mine has suffered. I literally have a month’s worth of updates and with the holidays upon us, it’s likely I won’t ever get caught up. I have some career changes I’m trying to navigate that, right now, are causing an uproar but in the end I’m hoping they’ll be good things. When a door closes a window always opens, right? At this point, I’m hoping for a skylight with a heavenly messenger telling me what the heck I’m supposed to be doing.

We’ve had a great Thanksgiving week. We skied Copper Mountain (details forthcoming), played a lot and ate even more. Jamie’s wonderful mom Linda is in town to help his sister after back surgery so we’ve been busy juggling everything.

I’ve stated before that Thanksgiving is probably my least favorite holiday because of all the gluttony and football but it’s  growing on me. We started out with our 7th Annual Turkey Trot Hike. It was a gorgeous day and I can’t believe how much my kids have grown since the first year we did it.

Please disregard the finger of the dude who took our picture in the top corner. He didn’t appreciate being asked to do it so I’m hoping it wasn’t his middle one.

The hike was as steep as always but these kids of mine are becoming intrepid hikers.

Plus, I gave the pitch as an excuse for Bode to hold my hand to give me balance on the way down. Gotta soak up these moments while you can!

Even in late-November, the views at the top were gorgeous.

We couldn’t fit our fat heads in this selfie but we had to try

Hadley has to free climb every rock wall or boulder she sees

Hiking Turkey Trot is always a great lead-in to our meal. We each had food assignments. Jamie’s brother Chris smoked the turkey (thankfully he gave in to my pleading NOT to do a deep-fried one), we did the sides (garlic-mashed potatoes, jalapeno sausage stuffing, pomegranate-pear salad, green bean casserole and cranberry salsa), while Linda made her famous rolls and was in charge of desserts.

Complication: The day before Thanksgiving she called to say poor Lisa was in the ER in pain so could we please pick-up the cheesecakes from Cheesecake Therapy and run to Costco for some apple pie? The cheesecakes weren’t a problem and Jamie grabbed egg nog, gingerbread, pumpkin and white chocolate raspberry from this darling bake shop.

The apple pie was a problem. I hate crowds and finish most of my shopping before Thanksgiving in an effort to avoid them (and yep, I don’t like shopping, either). So come hell or high water, there was NO WAY I was going to go to Costco the day before Thanksgiving and stand in line for an hour for just one item. Another complication: Jamie loves Costco’s apple pie but I came up with a solution to bake our own. I just added it to our list of items I was already making that also included several dozen cream cheese cutout cookies. Basically, my kitchen looked like a bomb went off. But Hadley was an excellent helper.

Jamie was incredulous. “So, you’d rather spend all this time making a pie just to avoid going to Costco?” Yup.

I retorted. “So you’re actually whining that your wife is making you a homemade apple pie instead of a store-bought one?” Touché, my friends.

In the end, everyone was happy. We had an amazing spread of food, Linda’s rolls were better than ever and Chris smoked some unbelievably delicious gouda cheese in the smoker.

Rolls, pomegranate pear salad and our appetizer spread

Chris smoked his best turkey ever: moist and bursting with flavor

The kids did a wonderful job setting the table with my mom’s china and grandmother’s beautiful utensils. My heart was full of love for this wonderful family of mine, the life we’ve created and the miracles that surround us.

I’m sure Jamie feels the same way regardless of the fact that every picture I took of him that night he looked like was going to burst.

Just chalk it up to an overabundance of culinary blessings.

Happy Thanksgiving!

When you can’t win in marriage

Jamie and I had a bad night’s sleep and I really, really, really didn’t want to go to a party that night but knew we should.

“Jamie, I don’t want to go. But tell me I need to go.”

“Go.”

“Has anyone ever told you how bossy you are?”

Perfect for After Thanksgiving: Chicken (or turkey) vol-au-vents!

My mom has been making Chicken Vol-au-Vents for as long as I can remember. Sounds fancy? When you’re from Canada, you don’t think twice about incorporating French dishes into your cooking repertoire. I’m not quite sure what vol-au-vent means but following the enthusiastic response this tasty recipe received from my picky kids, I’d translate it as “miracle food.”

Chicken Vol-au-Vents are essentially a light puff pastry shell filled with a ragout of meat, veggies or fish. They’re super easy to make and delicious. The first time I introduced them my husband when we were first married, he didn’t get it.

Me: Voila, dinner tonight is Chicken Vol-au-vents with Parmesan couscous and fresh broccoli from the garden.
Husband: Errr..why do these them thar biscuits have holes in them?
Me: They’re not biscuits, you Southern Redneck. They’re puffed pastries with le fowl francais in them.
Jamie: Errr…where’s the gravy go?

Note for the uninitiated: asking where the gravy goes on the “biscuits” is equal unto putting ketchup on a gourmet steak.

Chicken (or turkey) Vol-au-Vent Recipe

Ingredients

Cooking the white sauce

Cooking the white sauce

2 boxes of puffed pastry shells, 12 shells total (I buy Pepperidge Farm, found in the freezer section)
1/2 cup of butter
3/4 to 1 cup of flour
1 small can of evaporated milk (5 ounces)
1-1.5 cups of milk
1 cup cooked, chopped chicken or turkey
1 tsp garlic
1/2 onion
1/2 tsp salt and pepper
1 Tbsp chicken bouillon (or 4 small cubes)
1/4 cup white wine (optional)
Veggies of your choosing. My family likes carrots and onions. Other options could include peas, cauliflower or mushrooms.

Directions

Depending upon what vegetables you have chosen, cook them. I always saute garlic and about 1/2 an onion in 2 tsps of olive oil and then add the carrots.

Melt the butter in a separate medium-sized sauce pan over medium heat. Add 3/4 cup of flour and whisk with the two milks. You want the white sauce to be fairly thick so be sure to slowly add the milk. Add the white wine if you are using it and stir constantly for about 5 minutes. Add the bouillon, garlic, salt and pepper. Turn the heat down and add the meat and vegetables. Simmer, stirring occasionally.

Cook the puff pastries according to the package instructions. When they are lightly browned, remove and carve out the center of the pastry, spoon the chicken mixture into the middle and serve. Enjoy!

Recipe: Fresh pear and curry pasta

Now, I’m not about to get all partridge in a pear tree on you but ’tis the season for pears.

I call this time of the year the dark and dreary world of fruit eating (anyone else miss their mangoes, peaches and strawberries?) but I love cooking with pears. And a flavor combination I enjoy is pears and curry.

Years ago, my mom gave me a fabulous Canadian cookbook The Best of Bridge. This dish is from their Best of the Best with all their top recipes so you know it’s gotta be good.  It’s meatless but if you want you can serve it with chicken or pork. I generally double it because the recipe only serves two and I add garbanzo beans for flavor and protein. Enjoy…your house will smell wonderful for days after you’ve tried it.

Fresh pear and curry pasta

(serves 2; I generally double this recipe)

1/2 small onion, chopped
2 Tbsp oil
2 garlic cloves, minced
1 Tbsp medium curry paste (or I just use 2-3 tsp of curry)
1 tsp tomato paste
2 Tbsp honey (I prefer more to make it sweeter)
1 can garbanzo beans
2 cups vegetable or chicken broth
1 unpeeled ripe pear, peeled and sliced in thin wedges
2 tomatoes, chopped
2 Tbsp cream (optional; I leave out when I’m trying to eat healthier)
3 Tbsp chopped cilantro
Pasta for 2: rotini, bow ties or shells

Instructions
In a frying pan over medium heat, saute onion in oil until soft. Add garlic and curry and stir 2-3 minutes. Add tomato paste and honey and stir another 2 minutes. Add broth and beans, increase heat to medium high and boil gently, reducing liquid to less than 1 cup. (This takes about 15 minutes). If you like it less thick and more soupy, don’t cook as long (I love to do this and also use it as soup).

Not cooked as long, used as soup

Delicious with cream

Add pear slices and cook for 1 minute. Add tomatoes and cream and stir another 2 minutes. Stir in the chopped cilantro. Pour over pasta and toss gently. Enjoy!

Getting resurrected (or would that be crucified?) in the Primary program

Every year, the Primary children (kids ages 3-12) in our congregation perform a program for Sacrament meeting. Each child is assigned a short  scripture or talk and it is interspersed with lots of music. Putting on a production like this takes a fair bit of planning–from writing the script to rehearsing to performing. In years past, the kids have received their parts several weeks in advance with plenty of time to practice. A couple of overachieving Primary presidencies have even burned a CD with all the Primary songs for the kids to learn.

This year, the kids received their parts only one week prior, leaving very little time to prep. I was admittedly a bit irked about this but then realized I was forgetting what I love most about the Primary program: when kids mess up. Now, I’m not talking about anything demoralizing that would land the kids in therapy session but rather, those funny little unpolished moments where kids are just kids (like the one time toddler Hadley very obviously lip synced when she forgot the words).

Every year, I have helped my kids memorize their lines but that didn’t quite happen this year due to three reasons.

1) Lack of time. Remember that?

2) Complexity of what was required of them. This is specifically referring to Bode, who was given a humdinger of a scripture in the book of Abraham that even I couldn’t keep straight…something proving them herewith to see if they will do all things whatsoever the Lord their God shall command them. Huh?

3) Messing up on key terms in a major way.  And yes, there is a story behind this.

Bode had memorized his introduction, “My name is Bode and I am a child of God” and he had practiced reading his scripture several times so he could recite it smoothly. But here’s the thing: he was over it before it even began. Before church started, he complained, “When this is done, I can’t WAIT to throw away this piece of paper with my lines.”

Because the 10 minutes I required them to practice was just so demanding.

Standing up at the pulpit in front of 300 grown-ups is terrifying for anyone but all was going smoothly until Bode got near the end. We had practiced smiling as he wrapped everything up and I was prepping myself for his million-watt toothless grin…until…until…until while he was saying his final few words, he turned around and went back to his seat, still reciting it as he walked.

At first I was mortified until the congregation united in a collective chuckle. It could have been a lot worse and that worse couldn’t been Hadley.

You see, her part was a bit longer but a lot easier so she had memorized her lines. Part I involved her going up with a darling Sunbeam (3-year-old) and asking him, “Owen, what is your favorite story of Jesus?” Owen, being an unrehearsed 3-year-old, gave her a deer-in-headlights stare and shrugged his shoulders. More laughter.

But then I braced myself for Part II. You see, when Hadley had been practicing, she made a very critical error along the lines of “Because Jesus was crucified, we can be crucified, too.” I reeled in horror and then laughter when I told her the word she should have used was resurrected.

After Owen sat down, Hadley continued with her lines, which she decided to read. Normally I would have been disappointed because she had already memorized them but decided to look on the bright side:

Not preaching false doctrine from the pulpit? I’ll count that one was a win.

Our Junior Chefs and Why Jamie Can Just Eat Ramen noodles

I love Sunday mornings. Every year, our church meeting time changes between 9 a.m. and 11 a.m. and the latter is my favorite. It’s late enough for us to race back from weekend trips and provides plenty of time to kick back we’re home.

Jamie was just released after a few years in the Bishopric but when he was at his morning meetings, the kids sleep in (at our house, that doesn’t usually extend past 8 a.m. during the school year). Read. Practice the piano. Listen to the weekly broadcast of the Mormon Tabernacle choir performing Music and the Spoken Word (seriously inspirational whatever denomination you are).

Weeknights are so chaotic with homework, meetings, playtime and activities that our cooking tutorials have been put on the back-burner. But on Sundays, the kids help me cook a big dinner and we spend a lot of the day in the kitchen together.  On a recent Sunday, we went overboard and I boasted about it to Jamie afterward.

“The kids did a great job cooking today! IHOP pancakes for breakfast, slow-cooker roast beef, garlic mashed potatoes, steamed artichokes, caramel apple bars, popcorn and caramel apples.”

“That’s awesome they did all that,” said Jamie. “So when are you going to step it up around here?”

Hiking Maxwell Falls: A Matter of Unfinished Business

I’ve had a bone to pick with Maxwell Falls. Several years ago, baby Hadley and I joined one of my friends from Colorado Mountain Mamas to hike this trail that winds into the Arapahoe National Forest along Maxwell Creek. Only we never made it there. This hike in Evergreen, Colo. was only supposed to be a couple of miles and yet we kept going and going and going. We eventually turned back without ever finding the falls.

If there’s anything I hate, it’s unfinished business.

My Thursdays have been dedicated unto hiking and mid-October, I made attempt No. 2. There are two ways to access Maxwell Falls: a 1-mile hike (perfect for families), a 3-mile loop (both accessible via the upper trailhead lot), and a 4-mile round-trip trek from the lower trailhead lot.

Or, if you’re like me, get lost, go on a couple of detours and your adventure will last about three hours.

I’ve hiked pretty much every trail along Denver’s Front Range and waterfalls are a rarity so that made Maxwell Falls that much more desirable. I parked at the Lower Trailhead Lot and was delighted that the scenic trail in the Ponderosa forest maintained a steady upward pitch. The October temperatures were brisk, the golden aspens were hanging on for dear life and there was a dusting of snow on the trail. Pretty much, my ideal hiking conditions.

I’d been hiking for about a half hour and all was going well until The Stream Crossing of Doom.

What I did: Instead of skirting across the rocks strategically placed on the creek, I kept going straight and noticed a trail that continued up the valley on the other side of the creek. I followed the sketchy trail, over logs and fallen brush from the flood for about 20 minutes before turning back.

What I should have done: Crossed the stream and taken a sharp right up the mountain. Consider yourself warned.

Once I finally made it back on the trail, all was clear sailing until I reached the falls. There wasn’t a clear view of Maxwell Falls from the trail and darnit it I’d hiked all that way and I was only going to hear them. I scrambled down the boulders, snapped a few shots of the pretty, understated waterfall’s icicles that cascaded over the tiered boulders.

Now, a smarter person would have headed back to the Lower Lot but my confidence had returned so I figured I’d make my hike even longer by doing the Cliff Loop. It took me away from my creek-side view into a beautiful forest with a stunning glimpse at Evergreen’s charms. But remember that snow? The loop is not as frequented, the signage is lacking and the snow made it tough in places to find the trail. After about 45 minutes of hiking, it cut back down near the creek and I was dismayed when it didn’t connect with the original trail to Maxwell Falls. I was lost. Again.

I called Jamie but he didn’t answer (what’s the point of downloading your lamentations if someone isn’t there to hear them?) I said a quick prayer along the lines of “Heavenly Father, I knew I was stupid by trying to do this loop but do you think you could cast me a lifeline?” Two minutes later, I spotted a bridge and the original trail. Prayers answered!

Forty-five minutes later, I was finally back at the car, exhausted but jubilant I’d finally seen Maxwell Falls. Now, all that remains on my bucket list is accessing them via the Upper Parking Lot.

Only for that one, I’ll recruit my kiddos. They should consider themselves warned.

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Getting there: From Denver, take I-70 west to Exit 252 and merge onto CO-74 South/Evergreen Parkway. Drive 7.6 miles and take a slight left onto Bear Creek Road. After half a mile, turn right onto CO Road 73, continue for a mile, and turn right onto South Brook Forest Road. The lower parking lot and trailhead are 3.6 miles in, on your left. To reach the upper parking lot, continue past there for about 1.6 miles more until the road turns to Black Mountain Drive/CO Road 78; drive 1.2 more miles to the upper lot (on the left).

Recipes: Mom’s Famous Breakfast Bake

I’m not much of a casserole fan but man alive, I’ve always loved my mom’s breakfast bake. It’s a combination of all my favorite things and I don’t feel a wee bit guilty if I serve it for dinner.

Which I have done many,  many times.

We recently had a bunch of friends over to watch LDS General Conference and I made this dish. My friend’s entire family of eight liked it so much she asked for the recipe so here ’tis!

Warning: my mother is a domestic goddess so anytime I ask for a recipe, it is met with frustration because the woman does not work in exact measurements. However, for a recipe like this it totally works because you can add a little or as much as you’d like of certain ingredients depending upon your preference. And this recipe has always turned out for me.

Maman’s Famous Breakfast Bake

Ingredients

Shredded hashbrowns
Shaved ham (bonus if you have leftover ham from Thanksgiving!)
Grated cheddar cheese
2-3 large Tomatoes
Sliced green onions
6-8 eggs
Half and half cream
Salt, pepper and parsley
Hollandaise sauce

Instructions

  • Preheat the oven to broil. Cover a 9X13 pan with hash browns. Broil them well on each side (until tips are lightly browned).
  • Turn down the temperature to 350 degrees. Cool slightly and cover the hashbrowns with a layer of shaved ham (about 250 grams).
  • Sprinkle with grated cheddar cheese (about 2 cups, depending upon how much cheese you like).
  • Cover with sliced green onions (about 1/3 cup).
  • Slice 2-3 large tomatoes and add these as the next layer.
  • Beat 6-8 eggs, add approximately 1/4 cup of cream. Add salt, pepper and parsley to flavor and pour evenly over the breakfast bake.

Bake at 350 degrees for 40 minutes or until lightly browned and the eggs are firm.  To serve, cut into squares and top with a dollop of Hollandaise sauce!

Roxborough State Park: The Shire Never Had Views Like This!

Everyone needs a friend like Tina. We met when Hadley and her son Nolan were babies and we were a part of our hiking group, Colorado Mountain Mamas. Though we live on opposite sides of Denver, we’ve stayed friends through the years and she’s the kind of person I talk to about anything…and drag to anything. Cases in point: she participated in the Red Rocks Fitness Challenge where we worked out every Saturday morning at 7 a.m. one summer. Or that horridly steep hike up White Ranch when we laughed the whole way through (though we wanted to cry).

I recently asked her if she wanted to join me for a hike to Roxborough State Park. Located in southwest Denver, this 4,000-acre park is a bit of haul for me but has been on my bucket list for ages because of its dramatic red-rock formations like the Fountain Formation, Lyons Formation and the Dakota Hogback.

We really didn’t have a plan…we never do and I figured we’d just find a trail and wing it. I offered to pay the $7 state park entrance fee but when we pulled up to the kiosk, no one was working and a sign guided us to a pay station where we were to put our money in an envelope. Problem No. 1: neither of us had $7. I had larger bills but there was no way to make change so Tina and I dumped out every coin we had and inserted it in the envelope. Problem No. 2: the envelope was too bulky to fit in the small slot. And so we stuffed and we stuffed and we stuffed until the envelope was completely shredded, coins everywhere and we ended up just feeding our money like it was a vending machine.

Apologies to the State Park employee who finds it. In our defense, maybe you should have someone working there to avoid lunatics like us.

We parked near the visitor center, grabbed a map and I quickly identified the longest trail in the park: the 6.4-mile round-trip hike to 7,160-foot Carpenter Peak. We wasted no time starting our hike, which is a designated Colorado Natural Area, National Cultural District and National Natural Landmark.

The trail was an intermediate pitch through Ponderosa pine, woodlands, Douglas fir forests, Gambel oak thickets, and tall and mixed grass prairie. And we nailed the fall colors perfectly.

We dubbed these enchanting oak archways “The Shire”

There was sunshine in my soul that day

There were plenty of geologic wonders along the way . The steeply dipping monoclinal sedimentary sections have resulted in the series of three major hogbacks and strike valleys, exposing highly scenic dipping plates, spires and monoliths. The granite Carpenter Peak offered the best views in the park and testified how far we had come.

View from Carpenter Peak

We had kept a steady pace on our climb but picked up our velocity on the descent because we were pressed for time to pick up our kids. For the final half-mile, we were both limping a bit–Tina from hot spots on her heel and me with my plantar fasciitis. I praised her for being a swell “friend” and she corrected me with “sucker.”

We raced back to the car and as she dropped me off, I thanked her profusely and offered.

“I’m sorry that took so long.”

“It always does with you.”

But she didn’t mind one bit. I need more friends like her.

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Getting there: From Wadsworth Blvd. in Denver, follow Wadsworth south past Chatfield State Park. Then turn left on Waterton Rd., which is just before the entrance to Lockheed Martin. Keep following Waterton Rd. as it crosses the South Platte River, until it ends at North Rampart Range Rd. Turn right, (south), onto North Rampart Range Rd. Then continue on for a short while until you reach the intersection of North Rampart Range Rd. and Roxborough Park Rd. Turn left onto Roxborough Park Rd. Then take the next right, (about 50 yards away), and follow it to the park entrance. From the entrance to Roxborough State Park, follow the dirt road to either of the two parking areas. The visitor center is a short walk from the second parking lot and is a good place to pick up a map/brochure of the park.

The “Mary” Takedown at Church

Growing up, I always wanted to be Mary in our LDS church congregation’s annual reenactment of the Nativity. But your chances are slim-to-none when you have blonde, frizzy hair and don’t exactly ooze with meekness or sweetness.

Even being repeatedly cast as an angel was a stretch (though the ringlets my mom made from those pesky overnight pink rollers were pretty angelic).

So, I could totally relate to the disagreement I heard  at church yesterday as Hadley and her bestie Alex were jockying for the coveted role of Mary at our ward’s Christmas party in a few weeks.

Hadley: “You can’t do it. Mary didn’t have short hair.”

Alex: “Oh yeah? Well, I’ll bet she didn’t have BANGS!”

For the record, I hope neither of them gets the part. :-)