One of my favorite things to find here in Montana are these short opportunist dicots: Common Twinpod (physaria didymocarpa).

They are quite small, look like an alien cactus, and are actually a mustard.

This one was at 10,000’, on Sacagawea Peak, just outside of Bozeman, MT.

The world’s bestest girl, with her first Yellowstone cutthroat trout.

This particular population is stocked in a high alpine lake to pull from for recovery across the rest of their native range here in SW Montana.

While I typically keep them wet, we shared this one lakeside that night.

That chicken is going with spiced roasted acorn squash and this pea soup (broth is savory elk demi glacé with rice wine and toasted fresh ginger, cloves, and garlic in sesame oil).

Haven’t decided if it’ll get blended before serving or not… but I think so. 🤓

I brined it since lunch in a pot out in the -3°F air.
Brining poultry in the cold helps keep the fat from melting and the osmosis.

I used salt, sugar, cinnamon, bay leaves, garlic, black peppercorns, and allspice berries in the brine.

I am roasting a chicken tonight? 🤷‍♂️

I like to use aromatics inside poultry when roasting one whole.

First, I microwave apple, shallot, cinnamon, black peppercorns, bay leaves, and rosemary in a little water. Then they go in.

It helps heat the bird from the inside… and they look and smell 😙👌

Came up with a new cocktail I’m calling “History Repeats”, bc this all tastes familiar.

• 1 shot Bourbon
• 1/2 shot Rosemary Simple Syrup
• spoonful Angostura Bitters
• spoonful Pinecone Schnapps (or dry vermouth)

Shake aggressively with ice.

• Top with tonic water (1/1 with the rest) and stir