Monday, February 2, 2009
Stuff White [Boulderites] Like
Tonight Alan and I went to a reading by Christian Lander at the Boulder Book Store. He read a few excerpts from his book, Stuff White People Like, especially selected for Boulder, including: #61: Bicycles, #94: New Balance Shoes, and #101: Scarves.
Cold days, hot food.
From all reports, the weather's been pretty miserable back East. My personal philosophy is when it's too cold and snowy outside to ski, it's a good time to be inside, ideally curled up in front of a fire with a warm blanket and a good book. And something special to sip or nibble.
These scones--hot, fragrant, and fresh from the oven--fit the bill. I modified Ina Garten's cheddar-dill scone recipe from The Barefoot Contessa Cookbook.
4 cups all-purpose flour
2 Tablespoons baking powder
2 teaspoons salt
3/4 lb (3 sticks) cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
1/2 lb extra sharp cheddar, shredded (you Upstaters had better use Heluva Good!)
1/2 cup diced chives
Combine the flour, baking powder, and salt in the bowl of an electric mixer.
Add the butter; mix on low speed until the butter is almost fully incorporated into the flour.
Beat the eggs...
and mix with the heavy cream; quickly add to the flour-butter mixture and combine until just blended.
Add the cheddar...
...and chives to the dough; mix until almost fully incorporated.
Knead the dough on a well-floured surface for a minute; roll the dough 3/4" thick. Cut in to 4-inch squares, then in half to make triangles.
Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20-25 minutes, until the outside is crusty and the inside is fully baked.
Serve warm, curled up in your favorite blanket, with your favorite Alexander McCall Smith book, and enjoy!
These scones--hot, fragrant, and fresh from the oven--fit the bill. I modified Ina Garten's cheddar-dill scone recipe from The Barefoot Contessa Cookbook.
4 cups all-purpose flour
2 Tablespoons baking powder
2 teaspoons salt
3/4 lb (3 sticks) cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
1/2 lb extra sharp cheddar, shredded (you Upstaters had better use Heluva Good!)
1/2 cup diced chives
Combine the flour, baking powder, and salt in the bowl of an electric mixer.
Add the butter; mix on low speed until the butter is almost fully incorporated into the flour.
Beat the eggs...
and mix with the heavy cream; quickly add to the flour-butter mixture and combine until just blended.
Add the cheddar...
...and chives to the dough; mix until almost fully incorporated.
Knead the dough on a well-floured surface for a minute; roll the dough 3/4" thick. Cut in to 4-inch squares, then in half to make triangles.
Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20-25 minutes, until the outside is crusty and the inside is fully baked.
Serve warm, curled up in your favorite blanket, with your favorite Alexander McCall Smith book, and enjoy!
Alley Loop!
On Saturday, we had a fun time skiing in and around Crested Butte in the Alley Loop.
With cloudless blue skies and brilliant sun, it was quite a contrast from last year's race!
Alan and Rory celebrate at the finish of the 42k.
Selina, Tasha, Alan, Rory, and Keith unwinding after the race at the New Belgium beer garden. New Belgium debuted a new ale--Giddy Up!--brewed with lemon peel and infused with espresso. Sounds gross, tastes great!
Great race, everyone!
With cloudless blue skies and brilliant sun, it was quite a contrast from last year's race!
Alan and Rory celebrate at the finish of the 42k.
Selina, Tasha, Alan, Rory, and Keith unwinding after the race at the New Belgium beer garden. New Belgium debuted a new ale--Giddy Up!--brewed with lemon peel and infused with espresso. Sounds gross, tastes great!Great race, everyone!
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