Guest Ready Sweetness

hazy smoke sunset over Long’s Peak
blood red sunset due to nearby wildfire
blurred mountain views in RMNP [drone photo by Jeremiah Green]

To say it has been an atypical summer in the mountains is an understatement. Forest fires burning around us since July, ash and haze obscuring mountain outlines, no rain in three months, statewide fire ban, surging global pandemic, and a dearth of guests except for brief visits with children and grandchildren.

rocks and a river

I’m more than ready for next season’s return to normalcy, if it works out that way. By ready, I mean that I have three exceptional recipes to satisfy the sweet tooth of any person or group that drops by, sits around a campfire, or stays overnight.

idle campfire ring [drone photo by Jeremiah Green]

Maddy’s Caramel Bars, Patricia’s Double Chocolate Brownies with Sea Salt, and Jean’s S’mores Bars are an unbeatable threesome. Any one, or all of them, is a winner for chewable bites of sweetness cut from a 9×13 inch-baking pan. 

As all great passed-on recipes should be, these come from encounters and stories about friends.

Last summer’s road trip to Maddy and Cabby’s cabin on the Methow River [A Guest Room Under the Porch] in Washington State was the beginning. Maddy is a great cook and hostess. Their log cabin home, with overflow teepees and tents, is a revolving door of family and friends. She offered us her always-on-the-counter pan of caramel bars and said, “Try these. People love them! They are my go-to staple for company all summer long.” We sampled and agreed. Caramel bars with chocolate chips and pecans were prepared over and over for our own late season guests, with rave reviews.

Patricia, whom I have written about in several adventures, Cocoa Cake With My Curry, Please, Sunshine on the Back of Your Knees] came to Colorado in August. She rented a cabin bordering on the National Park just down the road from us. The double chocolate brownies she brought to our front porch table originated from a friend of hers in Wisconsin. Richly chewy with a bit of texture from chocolate chips inside, these brownies are for every chocoholic. I switched out the garnish of powdered sugar from the original recipe for flaky sea salt sprinkled over the top. Et maintenant ç’est plus délicieux. Chocolate and salt can’t be beat. Except by caramel and salt, or almost anything with salt. 

The last recipe came onto the scene this summer because of the harsh no burn season. We invited neighbors for a social-distanced outdoor cookout around the fire ring. S’mores were requested for dessert. Except a campfire couldn’t be legally lit with the restrictive ban. Our friend, Jean, came bearing S’mores Bars baked in the oven and cut into bite-sized squares. These are better than actual s’mores, which typically feature marshmallows charred black over red-hot coals. 

With baked s’mores you can revisit the original in one chewy, not overly sweet bite of mini marshmallow and chocolate chip cookie dough over a graham cracker crust. There is even melted chocolate on top to lick off fingers. You might decide you want “s’more” to give it a true taste test. I substituted dark chocolate for traditional milk chocolate. [S’more better.]

baked s’mores

I’m anticipating the return of a next summer’s season of sequential guests. This winter as I drink coffee and sit by the picture window with the wide angle view of Long’s Peak, I will muse about daily summer afternoon rainstorms followed by rainbows, campfires by sunrise, sunset, or moonrise, and baking pans full of dessert bars to sweeten everything that happens in between.

CARAMEL BARS  [Maddy Hewitt]

First Layer:

  • 1 C melted butter
  • 1 1/2 C flour
  • 1 1/2 C oats
  • 1 C brown sugar
  • 1 ¼ tsp baking soda

Combine dry ingredients in a bowl. Pour melted butter over and mix in. Reserve ¼ of the mixture for topping. Pat the rest into bottom of a 9 x 13 inch baking pan. Bake 15 min. at 350 F. Cool 5-10 min.

Second Layer:

  • 1 bag Kraft Caramels
  • 3 ½ Tbs butter
  • 3 Tbs cream 

Melt all together, SLOWLY, in cast iron skillet over low heat. Stir constantly. When melted, pour over cooled crust.

Third Layer:

  • 1 C semi sweet chocolate chips
  • ¼ to ½ C pecan pieces

Mix together and sprinkle over caramel layer

Fourth Layer:

  • Using reserved crust mixture, sprinkle over the top of chips and pecans

Bake 10 min. more at 350 F. Allow to cool completely before cutting. Store in tins. Freezes well.

DOUBLE CHOCOLATE BROWNIES WITH SEA SALT FLAKES  [Patricia Green-Sotos]

  • 4 oz. unsweetened chocolate
  • 1 C butter
  • 2 C granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 C flour
  • 12 oz semi-sweet chocolate chips
  • 1 ½ C miniature marshmallows
  • Flaky sea salt crystals 
ingredients for brownies with sea salt [instead of powdered sugar]

Melt chocolate and butter slowly in a saucepan over low heat. When melted, add sugar and set aside to cool slightly. Beat in eggs, one at a time. Stir in vanilla and flour. Mix well. Fold in chips and marshmallows.

Bake in a parchment paper lined 9 x 13 baking pan [or grease the pan] for 30-35 minutes at 350 F. Top may be bubbly. Don’t overcook. Sprinkle with sea salt flakes and cool completely before cutting. Store in tins or plastic ware. Freezes great.

S’MORES BARS  [Jean Adam]

Crust:

  • 1 ½ sleeves graham crackers, crushed with rolling pin in zip-loc bag
  • 2/3 C melted butter
  • 1/3 C granulated sugar

Mix together and press into bottom of 9×13” pan lined with parchment paper. Bake 7 min at 350 F. Cool slightly.

Cookie Top:

  • 1 C butter softened to room temperature
  • ¾ C brown sugar
  • ¾ C white sugar
  • 1 tsp vanilla

Cream together. Add: 

  • 2 eggs

Stir in:

  • 2 ¼ C flour
  • 1 tsp salt
  • 1 tsp baking soda

Mix in:

  • 1 C semi-sweet chocolate chips
  • 2 ½ C mini marshmallows

Drop by large spoonfuls of dough carefully over crust and press into graham crackers without disturbing the layer underneath. Bake 15 min at 350 F or until golden brown on top. Quickly remove from oven and cover the top with broken pieces of Hershey’s dark chocolate bars. [2 large ones or 3 small]

Return to oven until chocolate melts ~ 3-5 min. Don’t overcook or let the top get too brown.

place broken chocolate bars over baked cookie dough layer
heat in oven just until melted

Cool completely before lifting parchment out of pan and cutting into small squares.

Refrigerate to slightly harden. Freezes well.

Summer’s End…

“It was now one of those moments when nothing remains but an opening in the sky and a story–and maybe something of a poem.” –Norman MacLean

Bugling Elk and Sacred Spaces

Every part of the Earth is sacred to my people. Every shining pine needle, every sandy shore, every mist in the dark woods, every humming insect is holy in the memory and experience of my people. The perfumed flowers are our sisters; the deer, the horse, and the great eagle; these are our brothers. We are part of the Earth and it is part of us. Chief Seattle, native American

It’s autumn now in northern Europe where I returned a week ago. The courtyard Virginia creeper vine is reddening more each day. Heavier bed linens are in place so the window can remain open for good sleeping. Scarves donned for outdoor wear. And rain.

Still, for the moment, I’m thinking about a longer than normal summer season in Colorado. Three months at “Camp Estes”–our hillside home with Front Range views and walk-in access to Rocky Mountain National Park.

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camp estes’ long’s peak view

What made it particularly special were the visitors, different from other summers. A toddler grand-daughter’s first time to roam rocky, hilly landscapes, a reunion of women from my high school graduating class, visual apparitions of campfire spirits after two years of “no-burn” ban, s’mores with dark European chocolate, and a herd of rutting elk who wandered in–and stayed.

These events fused with other things I love; wildflowers in profusion, mountain sunrise and sunsets, thunderstorms and rainbows, low hanging clouds clearing to snow on the high peaks, elk bugling in the change of season.

Returning to the mountains is particularly significant to me because of our overseas lifestyle. For twelve summers, during the years we lived in Taipei, Taiwan, I needed to come home and recalibrate. Living and breathing for a few months at a higher altitude under clear blue skies was very different from a big Asian city of concrete, tile, and smoggy air.

The mountains give us our “spiritual geography”, a term coined by Kathleen Norris in her book Dakota. It is the place we inhabit to find our best selves.

Mythologist Joseph Campbell wrote of the importance of finding individual “sacred space”:

“A sacred space is any space that is set apart from the usual context of life. It has no function in the way of earning a living or a reputation…In your sacred space, things are working in terms of your dynamic–and not somebody else’s…You don’t really have a sacred space until you find somewhere to be…where joy comes from inside, not something external that puts joy into you, a place that lets you experience your own will and your own intention and your own wish…”

Your sacred space is where you find yourself again and again. J. Campbell

My sacred spaces begin in physical forms–a cabin in Colorado mountains, a campfire ring, and a hidden destination called “Rock on the River” where I hike alone to heal or think.

There is a chameleon-like aspect to living an overseas lifestyle, between home in the U.S. and home elsewhere in the world. In the mountains I live in jeans and soft shirts, moccasins or cowgirl boots. I drink coffee on the front porch in sunshine or on a deck overlooking Long’s Peak and Rocky Mountain National Park. I go to bed after sitting around a campfire and awaken to the smell of smoke on my pillow.

Returning home to Paris, there is a seamless slide into the city version of myself. I adapt to the rhythms around me as I sit in cafés watching people instead of coyotes, hawks, deer and elk.

Returning to the mountains is what makes this work. Feeling small and insignificant amid the backdrop of a huge landscape clears my mind. I love the smell of rapidly changing weather, poking campfires with a stick, and wild animals that roam without fences. I think about the good fortune that lies ahead–sharing this with a generation of grandchildren.

Another way to tell the story is with pictures. To those who dropped in or to those who stayed awhile, and to those who will return–a look back at the best of this season’s memories…

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“mexican hat” flowers germinated from seeds sowed over many years [without luck]. in 2005, a new cabin was built and they popped out of dormancy
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leila 15 months, discovers and wobbles on uneven terrain
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jet lag means 5:30AM sunrise with coffee on the deck
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sunset, first quarter moon rising
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avocado margaritas at ed’s cantina. description here: Sipping Avocado Margs in Summer
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leila loves fresh lime until it gets to be too much.
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horse rides at the shaka shaka [Russian for playground]
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chalk art in perfect squat formation.
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early morning reading with auntie “yaya”
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thunderstorm in sunshine
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followed by perfect rainbows
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sunset champagne
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fire ring supper with leila, deedee and yaya
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high school girlfriends reunite in estes park, photo by betty cleffman hager
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hiking in the park, photo by betty cleffman hager
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trails with big views, photo by debbie windus
old west photo sepia
marking time with an “old time” photo
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RMNP natural beauty, photo by debbie windus
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september light, RMNP, photo by debbie windus
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“shining pine needles”, photo by mary beckey kelly
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mountain lavender, photo by debbie windus
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pre-dinner snacks for friends, photo by debbie windus
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fire ring built in 1991 has mostly remained in the same configuration. I re-arranged it a “few times” until a landscaper called it a “spiritual circle” and I quit messing with it.
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s’more ingredients: grahams, marshmellows, European chocolate choices–plain, sea salt or caramel and sea salt. whisky and wine, optional
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toast marshmellows over red hot coals, place on chocolate lined graham crackers.
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smush together, enjoy with adult beverage of choice
Campfire at Wendy's with Joyce and Dave
smoke in our eyes, photo by barb barton minquet
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summer becomes fall with elk rut. 6:30 AM bugling wake ups

CLICK HERE for 30 second video taken from front porch of biggest bull re-claiming the harem after three younger males tried a take over coup

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herding on south side camp estes
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the long’s view
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baby elk cuteness
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leila cuteness
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natural symmetry
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outside looking in
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low clouds, yellowing aspen signal change
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next day high country snow
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flame spirit turns into double horse head

And finally, to Leila: I hope the wide and wild natural world will always be part of your adventure, that you will be nurtured by its’ rhythms and beauty, and know that nature exists to support all of her creatures. You are now part of the earth and it is part of you.

Climb the mountains and get their good tidings. Nature’s peace will flow into you as sunshine flows into trees. The wind will blow freshness into you, and cares will drop away like leaves of Autumn. John Muir

Simply Sally

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I have a problem trying to figure out what to cook for dinner. It’s silly because if you hand me a restaurant menu I know right away what will feed my hunger. My husband always asks what I am ordering before he makes up his own mind. He knows he will want it too. Especially after he orders something else and then sees the better choice in front of me.

Cooking at home is a repetitive daily hang-up. Over the years I have relied on friends whose culinary skills seem effortless, nurturing, even joyful. This kind of decision-making must be inborn. It bypassed my genetic makeup. Despite 39 years of marriage and two children, daily cooking is my predicament.

During our years overseas, friends taught me to prepare simple, delicious one-dish meals to nourish a growing, hungry family. Some of those meals became staples that over time no longer required following a recipe. Mujuddarah, People Who Pull the Magic Out of You Rancher’s Pasta, Lebanese egg-potato salad, veggie fried rice, Spaghetti Josephine Garlic and Girlfriends to name a few.

By the time we moved to France, children had grown and there were only two of us. It was also when I met my friend Sally.

Sally is an artist and teacher who moved to Bolivia for two years in the late 1980s. She became involved in running a house to support children living on the streets. A young boy in the program captured her heart and she adopted him. In 1990, they returned to the U.S. where she resumed her teaching job in the Arizona public schools.

Sally is a born nurturer who also happens to love cooking. Every day. She always has a plan.

Her picnics, in our Parisian neighborhood park, were memorable. Over colorful Bolivian blankets spread on lush grass, she arranged platters of sliced poached chicken, fragrant with spices, raisins, and sautéed onions, thyme and rosemary roasted potatoes, Mediterranean quinoa salad, cheeses and fruits, and chocolaty brownies. Flutes of champagne or a glass of wine served as accompaniment. Flowers stood in a vase. Sally made it look effortless. On many summer evenings, she and her husband charmed a revolving door of houseguests over the two years they lived here.

our park for picnics in paris 75016

One day, undecided about a cooking idea, I asked Sally what she was making for dinner. She said, “Galette.” What? I knew galette in the form of a cake [Galette de Roi] served in the early days of the New Year in France. It has a plastic toy king baked inside that is a good luck charm for the finder.

“No, no, no”, Sally said, “This is different. Galette can be savory as well.”

Traditionally, galette is a covered crust over cooked ingredients–savory [meat or veggies] or sweet [fruit]. She began to describe the process but I cut her off. “I’ll never remember, just show me.” We agreed to meet the following week in my kitchen-with-a-view for an afternoon of cooking.

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best kitchen view

That evening, on the day we met, I was to attend a potluck dinner party in the courtyard of our apartment building. All the other residents are French. At the time I didn’t know them well and felt intimidated by what to bring.

Back in the kitchen, there was a bottle of Burgundy in the counter wine rack. We opened it and got busy. From start to finish, preparing a galette couldn’t have been easier. A little glass of wine is a great buffer. –Sally Boyle

Sally brought cooked chicken breasts and potatoes, roasted red peppers, spinach, zucchini, olives, onion, and soft goat cheese. While I shredded the chicken, she sautéed chopped onion and sliced zucchini rounds in a pan with olive oil until tender. Frozen pastry circles thawed quickly at room temperature on a baking sheet.

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It was simple assembly after that–one meat galette and the other, vegetarian.

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fold crust over for half-moon galette

For the meaty one, we layered chicken, potatoes, and vegetables [zucchini, onion, red pepper and olives] over the pastry, seasoning well with salt and pepper. [Add red pepper flakes if you like more heat. Yes I do!] For vegetarian, we used a combination of cooked spinach, goat cheese, zucchini, red peppers, olives and onions.

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ready to bake
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the lovely result

Cover with the top pastry or fold over in half and seal the edges. [I have also made a one-crust version, which is even lighter.] Make holes in crust to let out steam. Bake 20 minutes at 210 Centigrade or 400 Fahrenheit. Voila–an instant main course worthy of a king, Serve warm or cooled to room temperature. Add green salad and glass of wine, as desired.

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one crust, open faced
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one-dish meal with salad and wine

Later that evening at the party, I discreetly placed my contribution on the table with other food offerings. Then moved away to meet and greet neighbors. As people began to eat, I overheard several women murmuring about something delicious on their plates. It was the galette! They wanted to know how to make it and what was inside.

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my dinner party galette

Surprised to receive notice in a foodie crowd, I said, “Oh, it was very simple…”

Simple, that is, if you have a friend like Sally.

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