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Posts tagged ‘weather’

Turning Lemons into…

 

It seems as though the downpour of the four letter word, the one starting with the 18th letter of the alphabet, the one that rhymes with pain and shall never, in a ski town, be spoken out-loud during the winter has arrived, unceremoniously and uninvited. Our little mountain valley is begrudgingly receiving copious amounts of this four letter word. It would have been very welcome this past July when we were on fire. However, when given buckets of  **** in December, it has us all out doing our special chicken dances in the snow…or what’s left of it anyway.

 

First, we need to get our yodels fine tuned so we can wake up Ullr and remind him he’s slacking on the job. Next, we need to find whatever social media scheduling app Boreas is using to remind her that she is, after all, in the snow business and that, yes, we need more snow. Ullr, please blow this tropical pineapple express outta here. Heck, one of my children even double checked to make sure our rain stick was placed in the freezer for the winter just to seal the deal.
Rain Stick in the Freezer

In the winter we are a ski town and with that comes the need for snow. This summer we were metaphorically dealt lemons and I watched our community make lemonade by the helicopter load. Yesterday, it felt like lemons were falling from the sky in so many ways. That snow we depend upon, was being washed away by the ****. When the snow arrived unannounced in November we were thankful. Thankful to have a starting base for our skis to slide upon. However, with its über heavy, moisture laden load, the storm also took out beautiful old trees and in turn, our power. Again, like before, I was hearing from those who lost everything this summer, comments like “fitting we are having thanksgiving by candle light”. By now, one has to begin wondering “how much lemonade we can consume here in our little valley?” As I gaze out my windows, another damp gray day is holding on like a soaked towel that fell in the pool. The fact that it’s so very close to being winter, I’ve decided to make limoncello instead. Maybe Ullr will swing by for a nip!

 

Lemoncello

 

 

 

We formally invite Khione, goddess of snow, to join us for the holidays. We’ll set up the guest room and she can stay until March.

Fresh Fish & Zesty Salsa Warm up Winter Nights…

Perch Tacos with Salsa Verde


This taco recipe is a simple, full proof meal that can be easily modified to your liking.  Combining the sweet tang of tomatillos (even easier to grow than tomatoes) and the smokiness of jalapenos hits a perfect balance.  Paired with the light fresh texture of winter white fish, we see it pleases almost any palate.

“Son!” is the constant refrain heard from inside the Ice Shanty throughout the winter.  That’s short for “it’s on!”-a phrase we learned quickly when perch and trout fishing out on the ice with family and friends.  Once the state fish and wildlife department announces the ice is thick enough and safe, the shanty is skied out to live on Lake Paterson until the spring thaw.  (It is converted into “deer camp” in the fall.)

And through the winter, patiently braving the cold is rewarded with buckets of fresh, flaky perch, delicate trout and delectable Kokanee (lake dwelling sockeye salmon).

Since the fish and water are so cold in the dead of winter, there is never a trace of “fishy” flavor in these perch.  They may be smallish, even tiny, but are so fresh and prolific that it is completely worth the effort.  Being small fish, they are perfect for tacos, chowders or an easy fish and chips.

Ice fishing is fun and productive.  It is a wonderful first fishing experience for children because they can easily bait their own hook, catch their fish and keep going at it, all by themselves.

The first time that Phoenix  age 6, went ice fishing, he was so ecstatic that he plunged his hands into the icy water, refusing gloves, bringing up one fish after another off his line.  (That’s not to suggest you catch the perch with your hands, he was just very enthused.)

Paired with the Salsa Verde below this recipe is packed with flavor.

1 lb Perch or other white fish such as halibut or snapper
t 1.c bread crumbs
1 large organic egg or 2 small
1 c. Jalapeño Salsa Verde
1-3 T. Olive oil
8 tortillas
1 c. shredded purple cabbage
½ c. Mexican crema or creme fraiche
½  c. additional Jalapeño Salsa Verde or Tomato Salsa
1 c. chopped fresh cilantro
½ c. green onions
Lime wedges for serving

The fish works well breaded and fried, or quickly broiled.  For frying, mix your eggs, briefly soak the fish fillets, then bread.  In a heavy sauté pan over medium heat, warm the oil. Arrange the fish on the pan and cook until golden, 2 to 3 minutes. Turn over and cook until the fish is opaque throughout, about 1-2 more minutes more. Timing depends on the thickness of your fish.  Rather than time it exactly, take your cue from the fish.
To assemble each taco, place 1/8 of the fish in the center of the tortilla and top with 2 T. cabbage, 1-2 T. crema, 1-2 T. salsa, then garnish with 1 T. cilantro and 1 T. green onions.  Wrap and bake briefly or sauté in a heavy skillet.  Serve the tacos with lime wedges, sour cream or topping of choice.

Jalapeño—Tomatillo Salsa

2 Pint Yield

This salsa recipe is one of our favorites.  It combines the exotic sweetness of tomatillos with the smoky zest of jalapeños.  Without being big and chunky in texture, it is much thicker than similar tomato salsas.  Go liberal on garlic and cilantro to taste, as the salsa benefits from each.  And feel free to change up the ratios to your liking–with this recipe it is fun to get creative.

We’ve been whittling down this salsa for years and one thing is for sure: amount does not equate to quality.  Even the smallest batch of this salsa goes a long way, both because of its flavor and thickness.  It’s definitely spiced up our winter nights:)  Enjoy!

5 1/2 c. husked and chopped Tomatillos
1 c. chopped Jalapenos, fresh or roasted
1 c. chopped onion
6 cloves minced garlic
1/2 t. salt
2-3 T. freshly ground cumin
1/2 c. cider vinegar

up to 1/2 c. other pepper variety to taste such as green chills or cayennes (optional)

1/4 c. lime juice

1/2 c. cilantro

Chop tomatillos, peppers, onion and garlic separately by hand or food processor.  Combine all ingredients except cilantro and lime juice in a sauce pan over medium high heat.  Bring mixture to a boil, reduce heat and simmer for at least 5 minutes.  Add lime juice and cilantro for last 2 minutes of cooking.  Ladle hot salsa into jars.  Can in water bath or pressure cooker, or enjoy fresh.

recipe Serves 4

Note: We usually make a double or triple batch of this salsa.  It is just as good preserved by canning or freezing. 

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