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thecollinhartman-blog · 5 years

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Collin’s Coronavirus Thoughts

Corona Diaries

I know what you are thinking. It is Day 4 of the Quarantine and Social Distancing and Collin has gone so crazy without all the busy-ness of life that he is writing a blog post. And you would be absolutely correct. Like every other millennial twenty-something, I have a lot of really great ideas that haven’t quite come to fruition. By now I thought I would be operating a volleyball facility, or traveling the US in a VW van driving for Uber, or pursuing a PhD program in England while playing volleyball, or coaching a small college team in Southern California.

All this to say I’m a big-time dreamer and a mostly incredibly poor “executer”. I often mistake my busy-ness for full-ness. I have seven unread books on my night stand, I haven’t been grocery shopping in weeks, I never got around to painting the trim in the bathroom my dad and I remodeled, my phone hasn’t been at full charge since November, and there has been an overflow of recycling sitting outside my house from the garbage disposal and mattress I got for Christmas… and now it’s March. Welcome to it, friends.

Let’s start here: I stopped by my parents’ house this week to print something – which I often do because I have a lot of printing needs but haven’t ever purchased a printer. It’s nice because I can print some papers I need AND I can always count on cool ranch Doritos and a Mango Orange Crystal Lite…. that I’ll likely take one sip of, leave on the counter, and finish when I’m there 4 days later.

Anyway, here I am printing in my dad’s office and running late for a meeting (all because I napped for too long). I rush out the door of the house, accidentally leaving one document on the printer, pens and paper everywhere, and a cupboard desk drawer open. A few minutes later, my dad sends me a picture of his office, which was without a doubt entirely put together five minutes prior to me being there. The tone of his text is sarcastic but loving but semi-annoyed which I can handle. I spend six seconds feeling bad about my reckless and disorganized self until Hillsong’s Highlands comes on the radio and I turn it up. I don’t spend time reflecting on things that would make me sad, I’m a 7.

In the midst of my frantic printing and meeting prep, my dad told me he was going to call me “F-5”as my new nickname. By the look on my face, he could tell I was confused as to why. He begins to tell me that tornados are classified in F-0 through F-5 categories, with an F-5 tornado being the wildest in nature. My quick google search defines an F-5 tornado as the most “violent damage, homes lifted off foundation and carried considerable distances, autos thrown as far as 100 meters.” I think what my dad was trying to say is that my general way of life is to rampage my way through different spaces, groups, situations… often times in an assertive, proactive, somewhat wild, chaotic way and then just… leave (I think this how I drive too). Stop go stop go stop go. I go from this thing right on to the next without pause. I show up, jump out of my car, race to wherever I’m supposed to go, be (mostly) present there until BOOM, it’s a Monday evening and I’m in the Eagle gym, shutting off all the lights, gathering volleyballs, turning on the alarm, leaving for Young Life – all in an attempt to get there three minutes before it starts so I can prep items for the game I’m leading ALLLLL before being interrupted in the parking lot by a mom of a U11 kid who is reminding me (probably for the 3rd time) about the t-shirt they ordered and are waiting on. Following? Me neither.

In short – my life actually is like an F-5 tornado. I run run run from one thing to the next, filling my world to the brim with as much as I possibly can all until I arrive back at my house at 10:30 pm, gas light on, eat whatever I can find in the fridge before my head hits the pillow 4 minutes later, only to set my alarm and do it again.

I’ve been living my life like this for a really long time until…. well until Sunday when we got the news that school is cancelled, which means volleyball activities are all cancelled too, and Young Life gatherings paused and suddenly my wild Monday is WIDE OPEN.

This blog post / journal / diary is my attempt to articulate from my squirrel brain some things I’ve learned about myself in the last 48 hours since this craziness called coronavirus officially stopped my (and probably your) collective world right in their F-5 tornado tracks.

First, let me tell you about my day today paint a picture of how my world feels just a bit (LITERALLY ENTIRELY) different…..

1) I didn’t set an alarm and I woke up at 8:30 am.

2) Shortly after, I went on a quick walk to the nearest coffee shop and ordered a Misto: I am on my journey to black coffee and I just graduated from a latte to this half coffee half milk concoction (with caramel) and I feel accomplished.

3) I stopped by my neighbor friend’s house to say hello.

4) I got home, cleaned a couple things around the house, washed a couple plates in my sink, and went on a bike ride to downtown Boise where I enjoyed a takeout lunch from Whole Foods. I would like to tell you that I rode my bike home, but a friend happened to see me and my girlfriend (she is working remotely from Utah and visiting right now) saw us and somehow realized the journey completely uphill from downtown to my house on the bench might not be all that fun so we piled our bikes in her car and she took us home.

5) I took a 20 minute snoozer.

6) I got up and did some yard work outside, gathering pine needles from underneath my big backyard tree and finally broke down those big boxes that have been sitting outside my house for months and was able to fit them all inside my recycling can.

7) It started to drizzle so I came inside, crawled under a big blanket and read the first couple chapters of Prodigal God by Timothy Keller.

8) Kinslie and I then stopped by the store to pick up some things for dinner and I grilled some steaks and shared a giant salad and some grilled asparagus.

9) After a few girl scout cookies (they stopped by yesterday), we watched the last half of Ellen’s Game of Games and picked a movie on Netflix.

10) Now I’m lying in my (perfectly made) bed (because I had the time to make it) writing all my thoughts down in a word document wondering if I’ll actually post this or if there is really anything of worth that I’m typing. I think there is but not sure yet.

Well, friends of the interwebs, you might be wondering why you just read a detailed list of my day from start to finish. Here’s what I want you to know.

1) Upon arriving at the coffee shop, I had a cheerful silly conversation with the barista about what drink I should order as we laughed about me wanting to eventually enjoy drip coffee. We engaged in authentic dialogue for a few minutes and on the way out I thanked her for the drink recommendation.

2) Before leaving for our bike ride, my tires were flat so we walked them to the gas station and filled up with six quarters before we went on our merry way. I empathized with the Chevron employee as we talked about coronavirus and how it might impact our lives. I wished him well and went on my way.

3) While bikeriding downtown I noticed there are five…. FIVE… different types of massage or spa places between my house and Curtis, which is the next main stop light.

4) At Whole Foods, I asked the clerk their favorite pasta salad as she walked over and told me all about the 2 for $6 deal. I noticed the different textures of the floor and the neatly stacked chairs and how the vegetables were perfectly arranged in their place.

5) While doing yardwork, I stopped and looked at Kinslie as she was raking leaves into a pile. I went over and looked, I mean REALLY LOOKED into her eyes and noticed how the Irish green edges melt into a light sky-ish blue before meeting her pupil. I noticed the way she parted her wavy blonde hair and the way it fell just barely over the sweatshirt she was borrowing of mine. I noticed how thankful I was I had someone to share this day with and even more thankful for her idea to do this yardwork that surely wouldn’t have been started for maybe forever.

6) While reading, I noticed the way the soft sunshine pressed through my semi-open blinds onto my page and made the black ink pop off the page. I contemplated Keller’s words of Pharisees and tax collectors and a story of two sons on their journey of deeper understanding of God’s steadfast love and grace in the midst of their own struggles.

7) While making dinner I couldn’t help but take just a little extra time to delicately cut each cucumber and carrot slice with care as I heard sounds of clattering branches from my cracked window as dusk began to settle in.

8) And while writing this blog post, I can’t help but notice all the things I noticed in my own world for perhaps the first time.

While I can’t be sure what life will look like in a few short days, weeks, or even months, and while I’m not positive what my income will be, and what daily routines or rituals will be impacted, or how our schools and communities will be changed – I can be sure of this: I hope in the midst of my crazy F-5 tornado life that surely will be back in busy routine before I know it – I hope for a couple things.

I hope I can continue notice the little things. To notice the wildly interconnected, perfectly-timed, awe strikingly beautiful, crazy detailed, little details of this world like the way I noticed the lines on the fresh steaks as I pulled them off my garage sale grill.

I hope to breathe deep and see, I mean REALLY see the world around me, to engage in relationship in more authentic and honest ways, to stop for a moment wherever I am to truly connect with the people around me.

I hope to take my time through a home cooked meal, and to not be so filled with anxiousness and fear of the future and unknown that I my eyes are blinded to see the way God is working in and through my (and our) world, possibly even through something like the freaking COVID-19.

While I’m sure there will be more lessons to be learned in the next little while, I challenge you to take a couple moments to really press in and reflect upon the way this Zombie apocalyptic ish tirade is impacting your world. I truly hope in the midst of empty toilet paper shelves and hand sanitizer hoarders there is something beautiful in your world that you’ve noticed, too.

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coyotebombsquad · 6 years

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Bikepacking down the California Coast

Words and photos by C.J. Foster

Prologue:

Last April, I was transitioning between jobs and scored nearly two weeks off; enough time to throw together an adventure -- something that would offer a moment to reflect, reset, and prepare for the road ahead.

I set out for the California coast. I rented a car and drove to Crescent City (20 miles shy of Oregon). This is where I would begin my real journey -- pedaling home to San Francisco -- a grand total of 420 miles and 32K of elevation, after all was said and done.

Leaving behind the city, I began to feel a quiet peace settle upon me. It was the sense that a chapter had ended and a new one was beginning. There were big changes to ruminate on, something that journeying through forests helps coax along, but still I was eager, anxious, and nervous about taking on a solo trip of this magnitude.

Day 0 (SF to Crescent City -- 355mi + 100 bonus miles due to rerouting )

Heavy rain was in the forecast; just what California needed to replenish our depleted water table and reservoirs. More roads were washed out with each downpour, serving a deterrent for this bike packing trip. Despite poor conditions, I retrieved my rental car, picked up some last minute provisions, and impulsively purchased a quality point and shoot while on a lunch pitstop at In N Out -- this wouldn’t be a road trip without it.

I crossed my fingers that the rain wouldn’t be too bad or last too long.

While on the road, worst case scenarios played out in my mind and doubts churned in my head. Questions about my fitness levels, on-the-fly bike maintenance, and my safety all nagged at me. I have taken numerous solo trips before, but I was still greeted by familiar doubts. I warded off these old friends and pushed the accelerator, willing this trip into fruition.

A landslide had occurred the night before just North of Leggett, which closed highway 1 (just North of where 101 merged with 1). I thought I could outsmart the landslide and the CHP by taking a route that I found on my phone, but the locals and tow trucks dissuaded me. There were potholes that my rental car wouldn’t negotiate successfully. A CHP officer suggested that I drive back to highway 20 and cutover to highway 5 and back on highway 36 -- an extra 7-8 hours of driving to get around one landslide. I was highly motivated to find an alternate route and was successful! There are some windy gravel mountain roads that cut through Covolo to Zenia off highway 162. They were sketchy, pocked with potholes, and many blind corners had cattle hanging around them. Nearly 4 hours and 135 miles later, I was dropped back onto 101. Just in time for a wild downpour to obscure my visibility nearly entirely for the last two hours of my drive. As the wipers whipped away, there were a few moments that I questioned if I should abort the trip and go find a B&B somewhere to lounge around and take it easy. Where’s the adventure in that though?

I made it to Crescent City after numerous bursts of sketchy downpours and 11 hours of driving. At a cheap hotel, I took the last hot shower that I’d have in several days and drank an IPA to settle all my nerves from the drive.

Day 1 (Crescent City to Clam Beach) -- 75mi/4.2k ft

https://www.strava.com/activities/948298792

When you roll out of bed and see your bike next to you, you know it’s going to be a good day. The storm had ended (for now). I returned the car at the world’s tiniest commercial airport after running a few last minute errands (patch kit and lighter are crucial). A polite and professional looking middle aged woman in a knee high skirt helped check the car back in. As I went to check the mileage a man with a mangled undercarriage came driving back up with a dumbfounded expression -- the cowling of the car was dragging on the ground, making an infernal noise. The rental car woman casually walked back in to grab a pair of tin snips. When she returned, she squatted down and removed the offending piece, then informed the man that he was all set. What service!

From there, I was free, off on my two wheels, fully supported. The day was sunny, dry, and a bit windy, but still gorgeous. The road felt solid under my self-propelled vehicle; my legs marginally ready for the physical challenges ahead. The cliffs along the ocean fell away like they had been cleaved by the great Paul Bunyan himself. The ocean would be my comfort, my well of motivation for the next several hundred miles.

The miles of coastline stretched endlessly in front of me. I rolled along undulating roads that led to tiny coastal towns; nearly forgotten, yet timeless. The forest stood sentry over the towns, over the coast, and over me.

Several hours of headwinds and roughly 40 miles in, I stopped in Klamath Falls to admire the 40 ft tall Paul Bunyan and Babe the Big Blue Ox. It dwarfed me and my bike. My hunger had built, so I indulged in a plate full of chili fries and a sandwich at a nearby cafe in False Klamath; got to love being a cyclist, you can eat anything and it’s all considered fuel for the next ride. I had been cruising at 13 MPH, slow and steady, and this would be pretty much the fixed speed that I’d be moving at most of the trip.

After lunch, there were a few decent climbs: one up to Prairie Creek Redwoods and another out towards the stunning Patricks Point. A few lagoons loomed in the distance, they distracted me well enough for about 10 miles as I rounded my way to the campground.

I landed in Clam Beach State Campground after deciding to press on passed Patricks Point (my original stopping point for the day). The tent was a small project, as it was my first time pitching this new 1p tent, which proved to be a trivial task. The hunger was driving me to skip the backpacking meal and opt for some pizza at a local joint in McKinleyville. The kids working did not care if I brown-bagged it while eating a few slices in their store -- likely not their first dirtbag cyclist. Four slices and a 22oz of IPA prepped me pretty well for passing out. There was a slow ambling pedal along the airport road that led me back to camp. A few small planes landed during the sunset and I soaked in how light everything felt, nothing was tugging at me or compelling me to do or be anywhere, I was exactly where I needed to be.

Day 2 - Clam Beach Campground to A.W. Way County Park (Mattole Road) -- 75mi/5k ft

https://www.strava.com/activities/949287569 https://www.strava.com/activities/950851373

The first light of the morning woke me and I felt rested. I wanted to get an early start on the morning since rain was in the forecast, but not until afternoon. I planned on covering a fair amount of ground before the rain came (hah). As I packed up, my camp neighbors warmly offered me a cup of coffee, they lived locally and told me they were getting ready for work -- made me reminisce about camping up at Hawk Camp back home during a work night. The kindness of strangers would be a recurring theme during my trip.

Breakfast was eaten on the bike; the convenience of a breakfast burrito and a chocolate milk on the road. It conjures up an image of a train engineer shoveling coal into his engine to keep it chugging along. The morning was beautiful, I mostly pedaled by coastal farmlands and a smattering of small towns. The headwinds were ever-present, but I felt strong nonetheless. I caught up to another cyclist in Eureka who looked like he was out bikepacking with his loaded panniers, I excitedly asked him where he was off to. He was commuting to work and wasn’t on much of a journey. I wouldn’t encounter another cyclist until my last days of riding.

The farm roads gracefully lead me to Ferndale (my halfway point for the day) where I loaded up on provisions. While visiting a grocery store, I absentmindedly left my sunglasses on a rack and left for a pastry and coffee (I retrieved them). A local who had been in the store had noticed me down the street and flatly observed “you didn’t make it very far” when he saw me in front of the bakery. I’ll call that small town humor.

The climb out of Ferndale was absolutely brutal. It felt like hitting a vertical wall and only the powers of levitation would be able to lift me up the ridgeline that I was attempting. I was desperate to move quickly, but humbled by the aggressive grade and the howling winds at the top of the climb. The threat of rain was no longer merely a threat, I donned my rain gear quickly and prayed that I’d stay dry and cool enough to finish out the next 30 miles. From Ferndale, I covered about 4.2k ft in 35 miles. Brutal with packs, brutal without them.

Needle like rain stung my face for over an hour, my amusement during this section quickly changed. A sketchy winding descent led into Capetown, where I lost one of my water bottles and I narrowly missed being crushed under a dump truck’s wheels. The trucker that was just a tad too comfortable with the roads and cyclists on them.

Following the descent into a cove, a local in a green Tacoma stopped ahead of me and dangled a construction high-visibility vest out of his truck window and stated “dude, you need this!” His name was Oliver, and again, strangers with endless kindness had been looking out for me with safety and hydration (Oliver gave me a water bottle to replace mine, it was even alkaline, for sensitive stomachs). My flickering flame was ablaze for the adventurous path again.

A few miles ahead there was the town of Petrolia with a little gem of a bar called White Rose. I saddled up at the bar to wait out the storm. A beer would revive my sense of humor and the locals were entertained by my very presence. Who bikepacks in the rain, they asked? A few randos contributed to a hot shower fund in their own amusement since AW Way Campground had a coin-op hot shower. The kindness of strangers also contributed another gift from Humboldt county too, a special little doobie hand rolled under the bar. Despite the fact that it had only been two days of pedaling, I felt the beginnings of loneliness assuaged by strangers. I was striving to stay open to any experience along this road.

The campsite was a few flat miles from The Rose (as the locals referred to it), I even turned down several ride offers, told them that this was my journey to power. The campground boasted 30 soggy sites, they were all empty, so I had my choice. The hot shower was restorative, a bit of magic for a renewal that I would need for tomorrow.

Day 3 (AW Way Campground to Wright Beach 76mi/10.3k ft via Usal Road)

https://www.strava.com/activities/950851391 https://www.strava.com/activities/951928834

There’s always an odd sense of waking up in a campground without anyone else around; it’s a bit eerie, but also deeply peaceful. Rested, I packed up and hit the road, noticing a new lovely creaking noise my bottom bracket had developed due to all of the rain.

The plan was to take Mattole Road and connect to Usal road despite most people informing me that Usal road was still closed, but I felt that I didn’t have much of a choice since the reroute due to all the highway road closures would climb up and over Garberville and add an extra 70-80 miles (I had no idea how much climbing it would add). The folks from the White Rose had informed me that the Bryceland Market would be a good place to stop for food and road intel.

Still groggy with sleep encrusted eyes, I rounded a bend, and from the shoulder of the road a blur of black streaked ahead and veered into the center of the road and turned around to face me. It was a bull, of sizable proportions! He pawed at the ground as if to feign a charge. This frightened me, but I took comfort in the fact he didn’t have horns, nor did he have testicles (minor thing noted when he ran ahead of me), but I was leery of this 1500lb bulldozer and hoping he wasn’t too aggressive. I stopped about 50 yards away from him, facing him down like it was a standoff (it felt like a David and Goliath faceoff). I first yelled at him, then rang my bell, tossed small rocks in his direction to get him to move out of the road. He wasn’t budging. Then I thought to channel my inner cowboy spirit, and boldly rode towards him, yelling at the top of my lungs “GO ON, GEEEIIT!!”. This magically compelled him to turnaround and he trotted in the direction that I was rolling in. My inner childhood cowboy was giddy and terrified all at the same time. Such power I yielded. The bull veered off the side of the road before we got to a cattle catcher and I was free from my escort/keeper. I pedaled off to safety, and continued binging on serial killer podcasts, such a odd choice for a sojourn on desolate mountain roads.

Honeydew was a good restocking point where I pounded yogurt like it was water. They had a map of the area and informed me that Usal road was still closed, but I should check in with the BLM office in King’s Range. Just outside of Honeydew, there is a massive climb that aggressively stretches up to King Peak. It humbled me. I stopped several times to give my knees a break and to lube my chain. At one mini pitstop, a local named Grant stopped to check in on me, and I informed him that I was ok, and instead of speeding off to his day, he casually chatted with me for a few minutes. I inquired about Usal road, but he didn’t know much about its current state. The next several hours were a virtual elevator of careening ridgelines, towering forests, washed out roads, and serial killer podcasts.

Dropping into Thorn Junction, I crossed paths with Grant again, he was hauling a load in his truck, and chatted with me briefly and offered up an apple juice. I was thankful for the offer, and took him up on it. Each drop was refreshing, the kindness of strangers continued.

The BLM office was down the road another mile. There was one woman with a colleague there, they both heavily advised me not to take Usal, not that it was a fool's errand, but pretty close, saying that I needed a mountain bike or something beefier than my cross bike (on semi slick 32s). They weren’t exactly too far off, but I decided Usal was my best option, considering my current location and what I could physically tolerate (at this point I was 40 miles in and nearly 5k ft climbing).

There was a awkwardly situated cafe in a lumberyard called Caffe Dolce. Their pastries and sandwiches were exceptional. Both the fuel and the rest were a much needed respite. I was surprised at how busy the cafe was. There was a constant stream of people coming out to pick up a sandwich, I surmised that they were all potentially pickers at some of the farms in Humboldt county. I overheard an Aussie gal talk about going back to the farm.

Back on the bike, there was a smell of dank herbal piney resins wafting at me, I was definitely in Humboldt county. To punctuate that point, I was nearly at Usal road, pedaling along fern laden roadways, when a women walking along the road was most certainly on a different plane than I was. She stated everything is beautiful and asked me for a hug, which I complied and listened to her delve into hyper connected beauty and how we’re all one. I was grasping for an understanding of what all she was conveying to me. I pointed her the way that she should continue walking, and hoped that somebody would return her to wherever she had come from. Bizarre.

Usal’s beginning was a formidable muddy clay-like road, deeply rutted and pocked. The mouth of the whale that would swallow me up and eventually spit me out some ~30 miles and 4k ft climbing later onto highway 1. I ignored the closed gate and passed by. There were rollers that climbed and descended into expansive groves, with each descent typically requiring me to dodge pond-like flooded sections of the road. At least 3 cars were abandoned, a Honda Civic had no chance, the two trucks, despite having 4 wheel drive, succumbed to the relentless muck.

I pushed on. I was grinding away at 6-7MPH for the next 6 hours. I had to dig deep and find humor in the pain and to not let all the beauty wane. My nerves were starting to wear and my body was feeling tired of endlessly riding the brakes and carefully choosing my line, which was even harder with a load. The risk was high since both ends of Usal road were closed and I didn’t have any phone reception. A single mechanical issue could ruin the trip, a fall was a different story… actually, I laid the bike down on one slick descent and took a tumble. I was incredibly thankful -- no mechanicals or injuries.

After a few more hours of rocking out (fittingly enough to If These Trees Could Talk) and noting the descending sun, worry began to set in. I wondered if I’d ever get through this seemingly endless road. My strength was waning, but mentally, I was committed to getting through this. After rounding one of the innumerable bends, Usal beach revealed all its glory, just in time for the sunset. This helped to steady my nerves, as I knew there should be a camp nearby. Indeed there was a camp at Usal Beach, but I was pumped and ready to bid this road farewell, so I cranked on into the night. I climbed another 2k feet and rode another 16 miles in the dark. Thankfully, I had my headlight that was charged, but unfortunately, my taillight died on me. There were just a few cars that passed me (it was 9pm on a Thur night with a highway closed just North of me, hence why I decided to commit to Usal route).

Haggard and nearly broken, I arrived at Westport-Union Campground. I had been on my bike for nearly 15 hours that day. The campsite was on a bluff, the chill winds were refreshing, and helped to cool my nerves. What a day.

Day 4 Westport-Union Landing to Russian Gulch (28mi/1.5k ft)

https://www.strava.com/activities/951928593 https://www.strava.com/activities/953575322

There’s a smile that creeps across your face knowing that you accomplished something that most people wouldn’t dare to attempt, it’s not like I rode a 24 hour endurance race, but it still something to take some level of pride in the accomplishment. As the sun crept up and the ocean sang it’s morning chorus, I couldn’t help but reflect on the tough day; my body was spent. Thankfully, there was a short road to a recovery day, as I was meeting the rest of the Coyote Bomb Squad in Russian Gulch for two chill nights of camping.

I pedaled through Westport, a quirky little coastal town (more like a hamlet), with a tiny cemetery situated on the bluffs and some funky whale mosaic fountain. I savored my breakfast sandwich from a small market run by sweet earthy ladies and then slowly rolled towards Fort Bragg. Coming into Fort Bragg, I stopped in the local coffee shop before hitting the local bike shop, Fort Bragg Cyclery, and chatted with the owner, Mark. Later, I picked up some Teknu since I had managed to hit some poison oak on Usal road. After scarfing on the best pizza in town, Piaci Pizza, and sharing a surprise beer with Mark (bike shop owner), I cruised off to the campsite to meet up with my friends.

Several days on the road riding solo can be a great time for self-reflection and really stoke the fires of your inner hobo, but there are those moments when you’re inundated with gratitude for good friends and their adventurous spirits. I was happy I didn’t have to ride any further and more importantly, elated to be around the warmth of friends and the warmth of my first campfire of the trip. The sunset on the bluffs was of epic proportions.

Day 5 Russian Gulch Exploring, Canoeing, and Hardcore Chilling

Nothing is sweeter than sleeping in and waking up to the smell of hot buttermilk blueberry pancakes cooked on cast iron. Resting, chowing, and some mellow canoeing was on the agenda for the day. We gawked at the ultra-marathoners running through our camp; a funky route, and oddly enough, the canoeing location was the finish line.

Catch a Canoe and Bicycle Too was a quirky shop filled with collectors bikes suspended in the rafters, a series of beautifully crafted “toy” rockets, which looked like they could deliver at least a marmot to outer space, all run and owned by an idiosyncratic shopkeeper. He seemed half-wizard, half rocket scientist, and likely was the most intriguing person that I had encountered while on the trip. His knowledge of photography and rockets was astounding, and he ran a bike shop and a canoe rental business too. And these weren’t just any canoes, these were real works of functional art, just like one would imagine with a beautifully crafted bike, these were easily the most beautiful water-worthy canoes I had ever seen, not to mention the fastest; replete with outriggers for stability. I can’t recommend this experience enough; anyone can manage to enjoy a languid paddle up a gentle river in one of these. On the river, there’s a calm that’s induced that coaxes one to slow down to drink in all the fresh air and sights. Even a handful of seals with pups laid around without a care in the world. A few hours worth of this and it’s like hitting reset on your body. Just mellow; nowhere to be, but right where you are.

The remainder of the day was just chilling with friends, scarfing yet another burrito, and roaming around the bluffs followed by an epic paella cooked by the birthday boy himself, Youngblade.

Day 6 Russian Gulch to Bodega Bay (102mi/6.5k ft)

https://www.strava.com/activities/955648904

These are the types of days that most riders dream about: a good deal of rest, a pancake breakfast, and an epic tailwind that would leave most vikings envious. Despite the fact that the option to hop in a car was there, I opted to pedal the remaining miles back home in 2 days. This might have been one of my favorite days of riding. The hills were fast rolling, each corner plunged down toward the ocean and climbed back up along a coastal bluff. The farmlands added to the serene and bucolic views that elicited a smile. Such a beautiful coastline, such a simple life that calls you to standstill, reflect on a slower pace of nature and the simplicity of it.

Each descent propelled me closer to home and I began to squirm a little thinking about joining the fray again. I pushed on.

Point Arena is a small town that boasts having one of the oldest lighthouses on the coast. It’s a cute and quaint little pitstop close enough for a number of motorcycle riders to reach it from the Bay. A weird sight: hippy/coastal/biker community. California is filled with contradictory juxtapositions, but that’s one of the reasons I love this state. After a solid lunch, I caught up to a crew of riders bikepacking, the only legit riders I had seen! The trio were Canadians heading down from, well, Canada and going down to LA. I was impressed with the amount of beer they were loaded with and sad to turn them down to join them. I had hoped to finally exchange some road stories with fellow riders. There was a brief stop at Salt Point with them, but I felt great from that luscious tailwind, even after 75 miles, and decided to push on to Bodega Bay, about 30 miles down the road.

I rolled into Bodega Bay around 6pm and treated myself to a quality glass of wine and a massive fillet of halibut. So perfect, so nourishing. The campsite at the dunes was a windy one, and made it challenging to sleep despite wearing earplugs. No wonder it’s a favorite spot of windsurfers. Some peculiar dreams crept in that night. Maybe the corporate lifestyle or the dread of the routine that was right around the corner.

Day 7 (Bodega Bay to Larkspur to SF 65mi/3k ft)

https://www.strava.com/activities/956749405

The morning dew hung tightly to everything in sight, it limited my vision, and would eventually morph into a full rain. Undeterred, I knew a hot bath and a cold beer was at the end of my road, but first, I needed a solid breakfast. Estero Cafe delivered. Seated just outside of Marshall, it’s a quaint little organic farm to table type of place, but felt more like a cafe that you might encounter in anytown USA with the local sheriff stopping in and a few regulars just picking up their morning joe. The mist had built up to a sprinkle after I finished my last bite, so it would be a drizzly ride home. Another 60 miles of meandering through dairy farmlands and verdant hills. A host of classic porsches from the 50s zipped along the same roads, they respected me and I certainly marveled at their classic contours.

Fairfax is always a favorite destination of mine, as many bikers can attest. There is a shared love for bikes in this upper-crust hippy town (seemingly contradictory). Gestalt was on my mind, after collecting rain in my shoes for the last 50 miles, I was ready for a beer and a sausage. Both were savored. I felt lonely and wanted to share my journey with someone like I had done the previous year after a longer tour, but nobody extended me the pleasantries. A tired and weariness settled in from the week of riding, yet there was a lingering satisfaction from knowing what I had accomplished.

I opted to take the ferry back to save a few miles and to soak up the bay and the bridge from a different perspective. The quiet Monday afternoon in the city made it feel like a distant stranger, as the streets were quiet. The city towered over the mouse in a familiar concrete cornfield. It felt good to be home; an appropriate way to close out one chapter and start a new one. The cycle continues, as does the adventure, it always will.

1 note · View note

silicabeast34-blog · 5 years

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Homemade Rice-a-Roni

HOMEMADE RICE-A-RONI — Now you can make this classic rice side dish at home in almost the same amount of time it takes to make it from a box! The perfect accompaniment to almost any meal.

I loved Rice-a-Roni as a kid, and since my mom didn’t use a lot of pre-made, processed foods, I never got to enjoy the “San Francisco treat” often enough.

But now, with this Homemade Rice-a-Roni recipe, I can serve up this classic rice side dish anytime the craving strikes! Even if I don’t have a box in my pantry.

I admit, I haven’t had Rice-a-Roni from a box in quite a long time….like decades. But if my memory serves me correctly, this made-from-scratch version tastes an awful lot like the original.

And it’s so easy to make, you really don’t even save time with the boxed version. You can whip up this side dish in about 20 minutes, which makes it the perfect accompaniment to almost any meal.

I’m pretty sure my boys love this stuff as much as I loved the boxed stuff as a kid. After all, it’s pretty hard to go wrong with rice and orzo pasta, at least as far as my family is concerned. And did I mention how easy it is?

As far as I’m concerned, unless it’s a major holiday, side dishes have got to be easy. In fact, if I can get away with not making a side dish, I will. So much effort goes into the main course, I just hate spending a ton of time and energy on something else.

But this Homemade Rice-a-Roni practically makes itself, which leaves me free to prep and cook the rest of my meal without any problem.

If you’re looking for a quick and easy side that you can serve on almost any night of the week, this is the recipe for you.

And besides being delicious, you’ll get bonus points for making it from scratch, which makes this dish a win-win in my book!

Be sure to save this Homemade Rice-a-Roni recipe to your favorite Pinterest board for later.

Here’s what you’ll need to make Homemade Rice-a-Roni

Rice

Orzo

Butter

Produce: onions, fresh parsley

Chicken broth

Spices: salt and pepper, onion powder, garlic powder

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Homemade Rice-a-Roni

Now you can make this classic rice side dish at home in almost the same amount of time it takes to make it from a box! The perfect accompaniment to almost any meal.

Author: Danelle

Prep Time: 5 min

Cook Time: 20

Total Time: 25 minutes

Yield: 4 servings

Category: Side Dish

Method: Stovetop

Cuisine: American

Ingredients

1 cup long-grain rice

1/2 cup orzo

3 tablespoons butter

1/2 cup finely chopped onion

3 cups chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 tablespoon fresh chopped parsley

Instructions

Heat butter in a skillet over medium-high heat. Add the rice and orzo and saute, stirring frequently, until just beginning to brown. Add the onion and cook another 3-4 minutes, until onion is soft.

Stir in the chicken stock, salt, pepper, onion and garlic powder. Bring it to a boil.

Reduce heat to low, cover and simmer for about 15-20 minutes or until the rice is done.

Fluff with a fork. Taste and re-season with salt and pepper, as needed. Stir in fresh parsley and serve immediately.

Keywords: rice, orzo

Did you make this recipe?

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If you love this recipe, you might also like:

Baked Rice Pilaf

Copycat Restaurant Style Mexican Rice

Lemon Parmesan Pesto Rice

Who Dished It Up First: Adapted from The Daring Gourmet

Source: https://www.letsdishrecipes.com/2018/09/homemade-rice-a-roni.html

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jesseneufeld · 6 years

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A Thanksgiving Menu For Everyone At the Table

Well, folks, I’d say this does it. When I asked the bees to come up with some Primal Thanksgiving fare, I caught the looks exchanged that suggested they saw it as a personal challenge. Now I only regret that I wasn’t there to personally sample and enjoy the results. (They didn’t save me any either.)

This week our very own Dr. Lindsay Taylor offered salient points on making a conscious T-Day plan whether you’re Primal or Primal-keto. Today the question may be answered you for you (and I’ll wager you’ll like the solution) with this full-on Primal (and mostly keto) menu. The bees have outdone themselves this time with a truly Grok-worthy Thanksgiving extravaganza. Check it out, and let us know which recipes are inspiring your holiday planning.

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing

Sweet Potato Pie

Cheesy Keto Biscuits

Most of us grew up with bread as a staple. And breads—or, more likely, rolls and biscuits—at the holidays took on a special significance. Maybe a certain person in the family always made the best kind. Perhaps it was a long-time family recipe. Whatever the case, passing the breadbasket at the holiday table holds meaning for us still, even when we’ve forgone grains for the sake of better health.

All this said, there are ways to enjoy these “traditional” foods when it means the most to us. These cheesy keto biscuits are one such recipe. Hint: make a double batch—because you’ll be competing with the non-keto eaters for these goodies.

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Brussels sprouts often get a bad rap that has everything to do with poor cooking than inherent taste. The truth is, you don��t need to cook Brussels sprouts at all (but done well, they are amazing roasted, too), and this salad proves it.

Bacon is, not a surprise to anyone here, one of the best complements for Brussels sprouts—cooked or raw. Here the warm bacon added to the shredded leaves with tasty goodies like pecans and gorgonzola make this salad a hearty side. With the addition of a bacon vinaigrette dressing, you’re officially in Primal heaven.

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

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“Primal” Style Roasted Turkey

As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….

The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate.

Scalloped Potatoes

For many people, potatoes are synonymous with Thanksgiving dinner. And while the carb count of potatoes suggests moderation is best, at the holidays many Primal types choose to fit tradition into their eating plan.

Mashed potatoes might be the go-to, but another flavorful option is scalloped potatoes. It’s the perfect complement for beef and ham, of course, but with the taste of traditional herbs like sage and thyme, you might have a new favorite dish for your holiday turkey meals as well.

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

While there’s nothing wrong with enjoying drippings on their own, most of us grew up enjoying the creamy texture of gravy on meats and vegetables. For some, it’s an indispensable element in a real holiday meal. And there’s no reason to deprive yourself if gravy is your thing. Even if you’re living keto, this recipe keeps your commitment. Most of all, it feels and tastes like indulgence itself.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters

Stuffing seems like it would be one of the hardest holiday recipes to adapt, but it’s really quite easy to capture the spirit of stuffing using only vegetables and herbs and spices, as in this oyster “un-stuffing” recipe from the new The Keto Reset Diet Cookbook.

(If you want a more traditional stuffing, add Primal “cornbread” such as this one from Mark’s Daily Apple to the recipe below. Simply cut the cornbread into chunks and stir them in gently when you add the oysters. For a keto option, check out this cornbread recipe from our friend Elana Amsterdam.)

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

In a large skillet, heat the avocado oil over medium heat. Turn the heat down a smidge and add the daikon radish. Cook, stirring frequently, for 5 minutes. Add the turnips, onion, and celery and cook, stirring frequently, until the vegetables are starting to become soft, but are not yet cooked through, about 5 minutes more.

Add the butter to the pan and let it melt. Bump the heat back to medium and add the mushrooms. In a small bowl, mix together the salt, thyme, sage, rosemary, marjoram, pepper, and nutmeg. Add the herb/spice mixture to the vegetables in the skillet. Stir well and cook until the mushrooms are soft, about 5 minutes more.

Reserving the oil from the cans, drain the oysters and chop into smaller pieces if desired. Add the oysters and the oil to the pan. Add the broth, and stir well, scraping the pan to loosen any browned bits stuck on the bottom. Cook until the oysters are warmed through. Taste the radishes and turnips to make sure they are soft. If not, cook a few more minutes.

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Second only to the bird itself is, for many people, pie. Not just any pie will do on this day. There’s a finely tuned range of tastes to be orchestrated, and the finale isn’t to be compromised. One classic variety, most will agree, is sweet potato pie.

While some recipes take this the way of confectionary, that doesn’t have to be the case. Pie, done well, doesn’t have to taste like candy. But there should be a light sweetness and, in this case, a rich, creamy texture. This recipe delivers on all fronts.

Nutritional Info (per serving):

Calories: 496

Carbs: 50

Fat: 31

Protein: 8

Want more ideas for your celebration still? Check out our past recipes for simmered cranberry sauce, spicy sausage and squash dressing, maple roasted butternut squash, cranberry sweet potatoes, pie varieties, and more. Thanks for stopping in, everybody. The bees and I would love to hear your thoughts as well as your personal Thanksgiving favorites. Hope you’re having a great week.

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A Thanksgiving Menu For Everyone At the Table published first on https://drugaddictionsrehab.tumblr.com/

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milenasanchezmk · 6 years

Text

A Thanksgiving Menu For Everyone At the Table

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing

Sweet Potato Pie

Cheesy Keto Biscuits

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Brussels sprouts often get a bad rap that has everything to do with poor cooking than inherent taste. The truth is, you don’t need to cook Brussels sprouts at all (but done well, they are amazing roasted, too), and this salad proves it.

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

“Primal” Style Roasted Turkey

Scalloped Potatoes

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Nutritional Info (per serving):

Calories: 496

Carbs: 50

Fat: 31

Protein: 8

The post A Thanksgiving Menu For Everyone At the Table appeared first on Mark's Daily Apple.

0 notes

watsonrodriquezie · 6 years

Text

A Thanksgiving Menu For Everyone At the Table

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing

Sweet Potato Pie

Cheesy Keto Biscuits

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

“Primal” Style Roasted Turkey

Scalloped Potatoes

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Nutritional Info (per serving):

Calories: 496

Carbs: 50

Fat: 31

Protein: 8

The post A Thanksgiving Menu For Everyone At the Table appeared first on Mark's Daily Apple.

0 notes

cristinajourdanqp · 6 years

Text

A Thanksgiving Menu For Everyone At the Table

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing

Sweet Potato Pie

Cheesy Keto Biscuits

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

“Primal” Style Roasted Turkey

Scalloped Potatoes

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Nutritional Info (per serving):

Calories: 496

Carbs: 50

Fat: 31

Protein: 8

The post A Thanksgiving Menu For Everyone At the Table appeared first on Mark's Daily Apple.

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fishermariawo · 6 years

Text

A Thanksgiving Menu For Everyone At the Table

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing

Sweet Potato Pie

Cheesy Keto Biscuits

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

“Primal” Style Roasted Turkey

Scalloped Potatoes

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Nutritional Info (per serving):

Calories: 496

Carbs: 50

Fat: 31

Protein: 8

The post A Thanksgiving Menu For Everyone At the Table appeared first on Mark's Daily Apple.

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cynthiamwashington · 6 years

Text

A Thanksgiving Menu For Everyone At the Table

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing

Sweet Potato Pie

Cheesy Keto Biscuits

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

“Primal” Style Roasted Turkey

Scalloped Potatoes

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Nutritional Info (per serving):

Calories: 496

Carbs: 50

Fat: 31

Protein: 8

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The post A Thanksgiving Menu For Everyone At the Table appeared first on Mark's Daily Apple.

Article source here:Marks’s Daily Apple

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markibhejo · 6 years

Text

Essential Kitchen Tools

Long gone are the days where sharpened rocks, sticks, and fire were the only tools we needed to prepare a meal. Though that set of equipment might be an easier list to make, I’d much rather be living in today’s world of sharpened knives and heat-resistant spatulas. Life as a modern day cook is pretty good.

If you’re new to life in the kitchen, or you’ve just ventured out on your own, making a variety of dishes — especially healthy ones — can be frustrating if you don’t have the right tools. Today we’re going to learn about the 11 tools we feel are most essential to get you from 0 to 1 in the kitchen so that you are ready to go on the quest of making your first home-cooked meal.

Now my dear friend, don’t read this list and panic. You don’t have to buy all of these things at once. You can totally accumulate kitchen equipment over time, slowly switching out crappy equipment for new stuff. Building up a set of tools that feels comfortable for you can take time and depends on your preferences and budget. Choose wisely.

To give you a little head start, we’ve provided you with Amazon links where you can pick up some of this equipment. We’ve tried to find you some inexpensive tools with the best reviews. These are affiliate links, so feel free to search for these items yourself on Amazon. We just want your kitchen to be equipped for success!

Let’s get to the good stuff!

Chef’s Knife

The biggest game-changer for me when I started cooking was a nice, sharp knife. Have you ever tried to cut a sweet potato — or god forbid a spaghetti squash — in half with a dull, flimsy knife? I have, and it’s terrible. Not impossible, but using a crappy, dull knife makes preparing your meals tedious, time-consuming, and downright dangerous.

It may be tempting to buy an entire block of knives or several different shapes, sizes, and edges… and if that floats your boat, feel free. But if you’re looking for the most bang for your buck, I’d go with the simple chef’s knife. It’s great for cutting just about anything you might need to as a beginner. Plus, it keeps your kitchen simple and minimalist until you truly need the variety.

Cutting Board

If you want to take care of your knives (and your countertops), you’ll need a cutting board. This makes transferring food from where you cut it to your pan and pot super easy (just pick up the board with your meat/veggies on it and walk over to your stove). And it keeps your knife sharper for a longer period of time.

Go with a plastic, bamboo, or wood cutting board. Not glass or stone! Glass and stone boards will dull your knives much more quickly than the soft surface of a plastic or wood cutting board. Also, the sound of a metal knife rapping against a glass cutting board is just plain awful. We selected a very simple white cutting board.

Non-stick pan OR Cast Iron Skillet for a level up

Some people prefer stainless steel. Others like non-stick. I prefer cast iron. Though they take a while to heat up and they need to be seasoned first, cast iron skillets can be used for a variety of different things: cooking bacon, scrambling or frying eggs, pan-seared pork chops, stir-fries, sauteed veggies… the list goes on. This skillet is sort of your “do it all.”

Next, to your knife, your skillet is likely going to be your most used item in the kitchen. The reason I prefer cast iron is that they are tough, they last forever, and because they’re made entirely of metal. You can use them in the oven, on the stove top, or even on a grill. And because it’s so heavy duty, you can even use it to add weight to your goblet squats or to defend your home from intruders (please don’t do this).

The size of the skillet depends on how much food you’ll be cooking, but a 10-inch skillet should work great for most people.

If you have no idea what seasoning means, but a cast iron skillet has piqued your interest, check out Nom Nom Paleo’s article on how to season and care for a cast iron skillet.

However, for some kitchen newbies, the thought of caring for and seasoning a new cast iron skillet is a little too much work. For you folks, I’d suggest a good quality non-stick pan. Preferably one without Teflon. (Teflon is bad for the environment and it releases fumes that aren’t great to breathe if you heat them up past a certain temperature. Plus you have to replace them often because the Teflon comes off — more than likely in your food.)

If you’re making stir fries, eggs, sautéed veggies, etc., a non-stick pan is great because it’ll do all that with minimal cleaning. The only caveat is that you can’t put these suckers in the oven (especially not Teflon) because most of these types of pans have plastic or rubber parts (Some have silicone that you can put in the oven up to a certain temperature. Know what type of pan you have before you do this!). So if you opt for a non-stick pan, you’ll need a baking sheet to cook your steak or chops in the oven as illustrated in this recipe.

Sauce Pot

A small sauce pot is essential for making things like soups and sauces and boiling or steaming vegetables. Something small will do. If you’re cooking for a large family or doing a lot of meal prep, you could probably choose a larger soup pot, but if neither of these applies to you, a smaller 1.5-quart pot will be fine.

Meat Thermometer

This might seem like a somewhat excessive tool, but it could be one of the best investments you make.

When I was growing up and learning how to cook, no one ever cooked with a meat thermometer. But when I moved out on my own and started cooking for myself, I was afraid of giving myself food poisoning by undercooking my food. When you’re starting to learn, how can you be sure you won’t undercook your meats and make yourself sick? Especially if you don’t know what meat *should* look like when it’s done?

The simplest and “stress-free” way of doing this is to know the meat’s temperature. If this is an aspect that you don’t want to worry about, do yourself a favor and get one of these.

Measuring Spoons and Cups

If you’re following recipes and you don’t have measuring equipment, how on earth are you going to make sure you’re putting the right amount of Chemical X in your recipe for perfect little girls?

Norpro provides a wide variety of kitchenware that you can buy which are now available in India.

Professor Utonium didn’t use measuring cups and he ended up with super-powered, crime-fighting children. Okay, maybe on second thought, that isn’t the best story to warn you against not using measuring utensils, but really — especially when you’re first starting out — if you want food to taste good, use those measuring spoons and cups. I know your grandma never uses them, but that’s because she’s been cooking for the last 60 years. When you’ve got that much experience under your belt, I give you permission to stop using them.

Tongs

For the longest time when I first moved out on my own, I didn’t have a pair of tongs. I’d try to use two forks, chopsticks, or a spatula to flip my food. And though it worked, it made these tasks so much more difficult. I dropped things, I splashed my clothes with grease and sauce… basically, it made an even bigger mess than I was already making. If you’re ever going to grill anything, turn baked chicken, or cook bacon, you’re going to need a decent set of tongs. You’ll thank me later.

Heat Resistant Rubber Spatula

The rubber spatula is the ultimate mixing tool in my humble opinion. Great for mixing just about anything, and if you leave it in your pot/pan by accident, it won’t melt into your food and ruin it. (To be honest, it’s probably best to get into the habit of not leaving spatulas in hot, cooking food though.)

Oven Mitt, Hot Pad, or Kitchen Towels

Protecting your hands is a must in the kitchen. I’d venture to guess that two of the most common kitchen injuries are burns and cuts. Having a sharp knife will help prevent you from cutting yourself, and having proper protection for your hands when pulling food out of the oven or touching the handle of a metal skillet is going to be essential. Please make sure to never use a wet towel or oven mitt to touch a hot surface. The liquid inside the fabric will boil and evaporate, and you’ll steam-burn your hand.

Now, which of these you decide to buy depends entirely on your preference. For the lazy cooks out there or you minimalists, I’d suggest the simple kitchen towel. It’s multi-purpose and perfectly functional. Just make sure it’s not wet, and you fold it enough times to protect your hand from the hot pan!

USA online shopping has become easier with a lot of varieties which you can discover and have them shipped to you.

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