A Day in the Life: The Perfect Steamboat Summer Day

You’ve heard it, probably many times before, “I came to Steamboat for the winter, but stayed for the summer!”  A cliche, perhaps, but a true one.  Steamboat summers are just as fabulous as the winters, if not more so!

How so?  Check out A Day in the Life: a typical summer Steamboat day.  Come on, could it get any more perfect than this?

7:00am You’re up early – so much to do!

7:45am Breakfast (coffee and a bagel?  Winona’s waffle?  Anything goes!)

9:30am You’re on the gondola, bike in tow.

9:45am The beautiful view, no matter how many times you’ve seen it before, catches your eye and you stop to take it in before jumping on your bike for an exhilarating ride to the bottom.

11:30am Sweaty, you head to grab lunch with a smile.  (No need to shower if you’ve got more planned for the day – Steamboat’s a home for outdoor enthusiasts!)

1pm – The heat of the day has set in and you grab your tube and head to the Yampa. Fun, water, and relaxation ahead!

3:30pm A couple hours on the river has left you parched.  Happy Hour anyone?  There are plenty of riverside options in Steamboat.

5pm You suppose a shower is probably due and you head home (and your friends, by now, are thanking you).

6:30pm Dinner out or in?  It’s Friday, so out it is, and you head to the same happy hour spot for some good food.

7:30pm Rodeo!  Hey, it’s a Steamboat tradition – and a fun one at that!

Sound like a day on vacation?  Hey, in Steamboat, it’s just the norm.

Making the Perfect Scone

Making the Perfect Scone: Take your time!

Scones: we love them, who doesn’t it?  Buttery, often sweet – what’s not to love? But if you’re wanting to make them at home, they often prove to be a rather poor comparison to the lovely scones found in restaurants and bakeries.  So we’re here to help!

No, we’re not giving away the farm and revealing our ultra-tasty scone recipe, but we wanted to provide a few simple tips for the next time you make scones at home. The key: take your time!  Making scones is not a quick process.

First, a bit of Scone History:
Scones are traditionally connected with Scotland, Ireland and England, but exactly who deserves the honor of invention, no one knows for sure. Originally, scones were made with oats, shaped into a large round, scored into four or six wedges (triangles) and griddle-baked over an open fire (later, a stovetop). With the advent of oven baking, the round of dough was cut into wedges and the scones were baked individually.

Today’s scones are quick breads, similar to American biscuits. They are traditionally made with wheat flour, sugar, baking powder or baking soda, butter, milk and eggs, and baked in the oven—both in the traditional wedge form and in round, square and diamond shapes.

How to Make the Perfect Scone:
1.
Use the right flour. Use a soft, low protein flour, such as aquality pastry flour. You want soft, tender scones and too much protein leads to too much gluten which makes your scones chewy.

2. Keep your ingredients cold. Temperature is critical to buttery, flakey scones. Start with very cold butter—it should chip when you cut it into chunks and your liquids should be ice cold. Before you start, measure your milk or water and put it in the freezer for ten minutes. Consider chilling your mixing bowl before mixing. Work with the dough quickly to keep it cool.

3. Don’t work your dough too much. Kneading converts the protein to gluten. Mix only until the ingredients come together into a combined mass.

4. Use a folding technique to produce flaky, layered scones. Roll the dough out to about 3/8-inch thick. Fold the dough in half and in half again and again. Roll the dough out to about 3/4-inch thick before cutting the scones.

5. Use a ruler. For appearance’s sake (if you would like nice, neat scones), use a ruler both as a straightedge to cut against and to measure equally-sized scones.

6. Leave the cut edges of the scones alone. Patting the edges with your fingers melds the edges so that the scone will not rise as nicely or have a flakey, layered structure.

7. Don’t over-bake your scones. Over-baking for even a minute or two will dry your scones out. As soon as the edges begin to turn brown, remove them from the oven. Immediately, place the scones on a wire rack—the hot pan will continue to cook, and therefor dry, the scones.

Storage tip: can be frozen for up to three months. Reheat them at 300 degrees for 10 to 15 minutes. Probe the inside of the scone to make sure that it is warm.

Ready to try?  Check out this recipe from Food Network: Dried Cherry Almond Scones.  They’re delicious!

A Day in the Life: Steamboat Mud Season

Spring on Emerald Mountain

Steamboat’s “Mud Season” for locals often brings a time of much-needed peace.  The bustle of the ski season is past (for now), and those with seasonal or tourism-related jobs get a bit of a break.  What’s it like for a typical Steamboat “Local” during this time? We can’t speak for everyone, but we’d wager it often goes a bit like this:

6:45am: Alarm goes off!  Mental note: De-program your alarm.  But for now, you hit the snooze and roll over (no work today!).

8:30am: Eyes open.  You should probably think about getting up.

9:16am: You finally do get up.

9:45am: You’re showered, dressed, and hungry!  Head to Winona’s – hey, cash is low, but they have great Mud Season specials.

11:00am:  The day is all yours, and now you have the energy to do something.  Town is empty, so…how about a hike?

11:25am: You park at Emerald, hiking gear on.  An hour on the trails (they’re empty, a bit muddy, but a good workout!) and you’re sweating.  Sure, you skied all season, but that didn’t provide a lot of cardio!

1:00pm: Nap time.

3:00pm: Hunger. Winona’s leftovers!

4:02pm:  You’re feeling s bit of boredom creeping in.  Who to call, what to do?

4:40: After a phone call to a few pals, you’re happy-hour bound! What better than an evening at your favorite spot, with good friends, for some half-price drinks and apps (they count as dinner, right?).

7:10pm: Home. You let out Fido, fill up his dish, and are ready for some TV.

9:55pm: Lights out!  You decide to call it a night, to be ready for an early morning ride.