Though I spent only a little time in New Orleans in my life, Mardi Gras has always been big for us.
Every year, for their vacation, my parents go on a backpacking trip to the Golden Trout Wilderness in the Sierra to do volunteer trail work.
I discovered Korean food when I first moved to Los Angeles and instantly fell in love with it. One of my favorite dishes is sundubu-jjigae which is what this Korean Soft Tofu stew is based on.
It’s been a nice quiet holiday season, but things are starting to ramp up again. As we get busier, though, we don’t want to lose our focus on getting outside, because it is still one of the most important aspects of our lives.
We love to teach different cooking techniques for all different types of outdoor adventure. One of our most adventurous occasions happened in December when we got to work with Subaru and some tough mountain bikers deep in the heart of Death Valley National Park.
In case you haven’t heard, we’ve got a cookbook due out this spring, and it is now available to pre-order!
We are asked about how to take fresh ingredients into the backcountry constantly. We have a list of go-to tough veggies that we usually recommend, but Brussels sprouts, though hardy, are not on it. Except for around Thanksgiving.
Happy Thanksgiving week! We are enjoying watching the focus of this holiday weekend shift from retail therapy to wilderness therapy with the establishment of REI’s #OptOutside campaign taking deeper hold each year.
It’s peak eggplant season around here, so on a recent beach camping trip to Morro Bay I decided to campify one of my mother-in-law’s specialties, an Indian eggplant dish called Baingan Bharta. It’s a bit like baba ghanoush in its preparation.
My friend from Florida called me recently and said “I’m being transferred to Southern California- somewhere between San Diego and Fresno. Where should I live?” I laughed and told him to be my neighbor, knowing that he would surely be transferred far away. But then he called back and said his job was 10 minutes […]