Making Pizza in Patagonia
A French Fries Guide to Aspen, a sour-dough discard recipe, and a symphony of incredible smells.
Good morning, pizza tourists
We’ve got a few recipes on the menu today. In lieu of pizza, and respecting January resolutions, we are making Gruyère Crackers with whole grains and sourdough discard. The crackers are to be paired with my Mom’s Healing Lentil Soup and to be finished with a Vegan Chunky Monkey ice cream. I recommend preparing this nurturing meal for a Sunday supper. And remember, if meal prep is your thing, everything freezes well. Additionally, you’ll create a symphony of incredible smells. Think— a hearty vegetable soup simmering with seared butifarra sausage, whole grains toasting in the oven with melted butter and cheese, and the sweet caramelization of bananas. You get the picture.
Interview with a ski town Entrepreneur
When I first met Hailey Arnold in Telluride, she was splitting her time guiding raft trips in the Grand Canyon and skiing powder in the San Juans. Hailey is the ultimate outdoorswoman, entrepreneur, and pizza enthusiast. With her business partner Scott Keating, she now owns The Coffee Cowboy, which is located below the main Ski Gondola in downtown Telluride. In our interview we discussed the importance of branding, making pizza in Patagonia, and how to retain employees in a small ski town.
Aspen in the wintertime
My husband, Michael, and I recently visited friends in Aspen. This winter wonderland is a pretty fantastic place to ski, enjoy Après, and people watch. Celebrities galavant around town in fur-lined outfits and Kemo Sabe cowboy hats. The four mountains provide routes for various ski levels so that it never really feels that busy on the slopes. Our friends graciously took us to all the best spots, and, between the hot toddies and champagne, somehow we managed to order french fries EVERYWHERE.