Aspen poses dual challenges for my food-driven soul.
First, cook food, and cook it cheap! This has its advantages, encouraging jumbo purchases, so that in time I will familiarize and improve my technique with eggs (think poaching), pork chops, bone-in chicken thighs, random cuts of meat, and mangoes, which went on sale and are a hell of a lot of fun to eat!
Second, outings. This one I'm having a tougher time with. Sure, a few bars, the occasional trip to Hickory House, but when the first challenge is mildly successful, should I really consider it my journalistic calling to go explore the 8.95 "Best Philly Cheesesteak in Aspen" over at Zane's Tavern? 3 weeks in, the answer is no, but I can't deny the occasional pang of conscience. Perhaps I should try and order it "Wiz wit" and see what happens!
So without further do, some successes with a little help from Mark Bittman's "How To Cook Everything," polished up by yours truly.
The first is linguine with bacon and onions in a light tomato sauce. The catch? The onions and tomatoes are cooked in bacon fat. YESSSS! Topped with parsley and pecorino, this is about the closest I've ever come to a nice presentation.
Now for poached eggs. Extra bacon and tortillas lying around, so I go for it, bacon egg cheddar lettuce wrap. As much as I love BLT's, an exploding yolk puts mayo to shame. Now I just have to learn to not overstuff my wraps!
Oh, GO SEE RATATOUILLE!
It might have just inspired me to cook it!