Thursday, December 26, 2013

Happy Holidays

Ahoy there, friends!

We have had a jolly holiday filled with congraduations. Ali walked in the PhD ceremony on her birthday and was officially hooded. Her parents came into town and took us and her two advisers up to the Flagstaff House for a wonderful celebratory dinner.  Then, a few days later, we watched Matt's brother, Nathan, get his MS degree from Wisconsin.  (Everybody so grown up!)  Ali feels a little odd to not be a student for the first time she can remember, and is looking forward to starting her engineering consulting job part time in February before moving home to MN to start full time in August. 

In other news, Ali is taking a four week trip to Europe and Africa for the next month, so come back for travel updates. Happy New Year to you all!

Tuesday, November 5, 2013

Autumn and a pie

As the leaves turn and winter approaches here in Colorado, we are spending more time indoors and less time outside exercising.  On the plus side, a snowy weekend afternoon spent crafting and making soup and bread is hard to beat.  This is our last winter in Colorado, so we are aiming to get a lot of skiing in, but hopefully we can still fit in some lazy weekends at home.

I am defending my PhD thesis in one week.  In some ways, it seems like we have been here forever, while in others, I feel like we just arrived.  It's strange, I don't feel like I am a different person than I was before I was a doctor.  I have learned a lot, mostly about how to screw up in a non-catastrophic way.  Luckily, whenever I felt like a failure, I could always bake.

When I was a child, I loved french silk pie.  And I would usually eat it by mashing everything together into a taupe-colored mess before eating it.  I didn't know it was easy to make until a friend brought it to a fakes-giving party next year.  Now, after almost a year of thinking about it, I finally made it.

French Silk Pie
adapted from Colorado Cache Cookbook

  • 1 cup graham cracker crumbs (about one sleeve)
  • 1/3 cup sugar
  • 1/4 cup butter, melted
Mix ingredients together in a 9" pie plate and press onto the edges and bottom to form a crust.

  • 1/4 cup butter at room temperature
  • 1/2 cup cream cheese
  • 3/4 cup sugar
  • 1/4 cup cocoa (or 1/2 cup melted chocolate chips)
  • 3 eggs at room temperature
Cream the butter, cheese, and sugar until slightly fluffy.  Stir in the cocoa or chocolate.  Add one egg at a time and whip the crap out of it after each addition - about 5 minutes each time.  It should be very fluffy and should hold peaks.

Pour filling into crust and refrigerate.  You can top it with whipped cream and chocolate shavings for a little extra flair.

Friday, March 8, 2013


One of the nice parts of living somewhere that people like to visit is that we get to see friends and family a lot.  And as an added bonus, we have finally been getting some snow in the mountains.  Matt's brother was out for a weekend of epic powder skiing a month ago.  

Last weekend, a good friend that we don't see very often came up for a long weekend of eating and shenanigans.  

We spent a few days skiing, mostly so we could work up an appetite for the main event (eating, of course).  Matt and I took her to our new favorite Mexican restaurant.  I'm pretty sure their refried beans have crack in them.  Or, more likely, copious amounts of lard.   

We also went to the Alpenglow Stube on top of Keystone, which we have been meaning to visit for years.  It is two gondola rides up the mountain.  We felt odd walking around up there without ski equipment.  Brunch was definitely the way to go.  

They had at least ten dessert options.  I think that means getting six for three people is being restrained.  Right?