Rocky Mountain high


I’m on a high because in just about 28 hours I’m going to be back in Cloudcroft, in the high altitude, lazying away with my husband in our tiny little cabin in the woods. Oh, and Cloudcroft just so happens to actually be at the foot of the Rocky Mountains, so I’m not just channelling John Denver for the poetry of it 😉

We’ll be attending the High Rolls Cherry Festival on Saturday, where there will be vendors selling everything cherry: pies, cider, cakes, woodwork, clothes, etc. Except most likely the cherries will be from California, not High Rolls, since the crops have been dismal in recent years. But oh well, cherries are cherries and festivals are festivals, so I’m game.

I went to a farmer’s market this morning and stocked up on local (El Paso) plums, nectarines, corn, zucchini, and apples, and I think I’ll attempt my first pflaumkuchen this weekend. I’m not telling Christian, lest he tell me I’m doing it completely wrong and totally opposite his mother’s recipe (I will do it wrong, and it won’t be his mom’s recipe) but I gotta learn, right?

We planned to buy a rack of ribs and make those up at the cabin, but most likely we’ll eat dinner at the Texas Pit Barbeque up there, where you’re served, cafeteria-style, ribs (beef or pork), brisket, chicken, catfish, coleslaw, beans, cornbread, etc. A great, great restaurant with a really authentic country decor and menu. The rest of the time it’s home cooking (hopefully Christian’s!).

Christian stocked up on Knorr and Maggi spices with the gift certificate from GermanDeli.com I got him for his birthday, so he wants to make some goulash or meatballs in a mushroom cream sauce for us one meal. I’m already frothing at the mouth thinking about that, and I just had lunch! Lunch left something to be desired. I now realize sauerkraut doesn’t freeze well, because I packed up a previous meal’s leftovers of a wurst, sauerkraut and potatoes, and nuked them all in the microwave here at work. Watery, limp and pathetic! Thank god for the SoyJoy mango coconut bar and nectarine I had stashed away.

So, lots more photos and stories comin’ at ya from Cloudcroft, as soon as we find a hotspot to blog and check emails up there. In the meantime, I want to hear from YOU. What are your weekend plans? Any cookouts, travel or special projects?

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4 responses to “Rocky Mountain high

  1. the MOST SPECIAL thing this weekend is: we get to spend time with the grandbaby !!! I am going to try (lol) to bake a raspberry buttermilk cake, hubby gets to paint the living room peach (I picked that color) and in the evening we are going to sit in the screen room just being happy.

  2. Jana: Ohhhhhh, would you ever give up your recipe for raspberry buttermilk cake? In August, Cloudcroft is teeming with wild raspberries, and I have made plenty of jam (even raspberry-jalapeno jam) but your cake sounds divine!

  3. Hope to see you there. My eyes are yearning for the sight of fir trees and my ears are peaked for the sound of wind in those trees!

  4. ok here it comes (enjoy !!!)
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 stick unsalted butter, softened
    2/3 cup plus 1 1/2 tablespoons sugar, divided
    1/2 teaspoon pure vanilla extract
    1/2 teaspoon finely grated lemon zest (optional)
    1 large egg
    1/2 cup well-shaken buttermilk
    1 cup fresh raspberries (about 5 oz)
    Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until cake is golden (check with tooth pick).

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