Backpacking for the beginner:

A loose definition of backpacking is the act of carrying one’s belongings during travel or a hike.  This definition alongs for many interpretations.

My experience with backpacking came from working at my brother-in-law’s store Active Endeavors for 4+ years; I learned about the gear needed to go backpacking.  I even recommended certain brands and products based on what kind of trip they were embarking on.  I “may” have even suggested that I used some of the products on my personal backpacking trips; this did not happen.  Although, I did own most of the gear for a backpacking trip; I never did one until now.

So, when I was asked to join a trip to Aspen to hike the Maroon Bells loop I felt a large pressure to sign up.  The trip consisted of 4 passes and approximately 30 miles all while carrying a pack that weighed 50+ pounds!  My preparation consisted of my continued workouts; this included cardio and weights 5 times a week.  I did not hike with weight (filled with gear or weight) in my pack which I would strongly recommend doing so!

A comfortable pack that fits correctly along with boots that have the same requirements are essential.  I believe trekking poles are a must after nearly not having a pair.  Giving balance, resting, providing defense and acting as a tent/tarp pole to name a few.

Depending on where, how long and the difficultly of your hike will dictate what kind gear one will need.  For example, water purification and bear canisters are just a few of the kinds of gear that one may or may not need. 

Good Luck and Train Hard!-) 

Making hot sauce-Sriracha is up 1st!

Sriracha is easily one of my favorite sauces, with a good amount of heat and garlic it works on a lot of different things.  To get started making the sauce, Thai chilis came to mind first. However, after tasting Sriracha and over and over trying to decipher which pepper to use, I decided that for my first attempt I will be making it with red Jalapenos or red Fresnos.

Ingredients:

1 lb red Jalapenos or Fresnos (I used Fresnos because it was all I could find)
1 red Bell pepper
4 cloves of garlic
1 T. brown sugar
2  tsp salt
4 T. white vinegar

Puree all but the vinegar in a food processor until smooth and scrape into a clean quart sized glass jar. Make sure the rim of the jar is wiped clean, cover with cheese cloth or a paper towel, and secure with a rubber band to keep bugs and dust out.  Store in a cool dark place for 4-7 days or until you like the taste of it.  Check it everyday to make sure everything is ok; nothing furry should be growing but if it is remove the fur (bad stuff) and the rest should be ok:>  When you like the taste place in a sauce pan on medium heat with vinegar and bring to a boil.  I wanted a smoother consistency so I used a immersion blender.  Strain the mixture and reserve the strained liquid because it is essentially Tabasco.  This will last indefinitely and the Sriracha mixture refrigerated should last for 4-5 months.

* I will try this with a little more of the peppers (and different peppers some time) next time for some added heat but overall I liked the outcome. 

 I did write on my book this month.  I laid out chapters and went between them as ideas came to me; I'm up to 4 pages:>  I am very excited for next months hobby- Bitters!!

Running revelation and more Parkour

I have not run outside in several months but it seems with all the sun we get here in Denver there are many chances through our "winter" to do it.  Recently I ran outside with Scout (my dog) and had an outstanding run physically and Scout was off the leash for most of it, so that was cool.  In addition, I had an epiphany to write a book!  I have always wanted to feel I could write a book but never really had an idea to what to write about.  What I decided was to write about is, what makes me happy.  A lot of what I believe help motivate this decision to start is 30day1hobby@blogger.com.  Exercise often gets my mind in the right mode for ideas etc. but particularly my runs outside through City Park gets my mind boiling.  This particular run made something click in my brain that seems
 to be very positive so far; I'll keep you posted on my mind and the book thing.

Seven classes now in Parkour and it is starting to be more fun.  It continues to amaze me that Apex Movement has developed a curriculum around Free-running (Parkour).  A lot of the stuff they are teaching me I already knew a bit about but learning how to execute it by building on steps works very well.  It also helps to connect the different movements together.  My instructor Hefe aka Jeffrey Strening is very knowledgeable and is also very funny; I enjoyed working with him.  In addition to Hefe; there are always other instructors or soon to be instructors that are willing to help you out. Overall I would recommend Parkour to anyone who is looking for a different kind of workout or would like to try out for American Ninja Warrior.

I missed my last class so I was allowed to pick a class of my choice: so I picked free-running!  Free-running encompasses everything we learned in intro to parkour and a whole lot of other stuff.  My class was on the Super Bowl so a 2 pm class resulted in me being the only attendee.  My teacher was a very experienced gentlemen by the name of Christian.  He asked what my experience was in flipping and I replied that I had none expect a little at 12 years of age on a diving board.  Having very little experience I was very nervous but at the same time felt comfortable with Christian leading me. I began by jumping front flips (mine) into a foam pit and after many jumps progressed into a pad.  It comes down to learning the mechanics of the movement and being able to perform it correctly.

I am going to take a break from parkour for a bit so my next hobby will be Hot Sauce (to include Sriracha!!)  I will update on this as well as my book.

Parkour (American Ninja Warrior)

Parkour-the activity or sport of moving rapidly through a course, obstacles by running, jumping and climbing.  My decision to try Parkour was fueled by watching The American Ninja Warrior which aired a marathon during the holidays.  I searched Parkour in Denver and Apex Movement came up first and happens to be America's largest education organization for Parkour.  I researched what they offered and decided to do the adult introduction to Parkour class ($145) which meets twice a week on Tuesdays and Thursdays for 4 weeks.  The membership includes unlimited visits during the month.

I walked into my first class with my own ideas of what to expect.  It was a very relaxed atmosphere with many people (instructors and students) hanging around the front desk.  We began class with stretching and our instructor's and our own introductions.  This first classes topic was quadrupedal movement (QM) which is using all four limbs to move; the way we all started to move in the beginning of our lives.  After a lot of QM we moved into learning how to land from a jump or an elevated spot quietly on the balls of our feet.  The class ended with 12 minutes of a cross-fit style workout which involved box jumps onto and off and hip lifts with weight.  We stretched as a group to cool down.

My second class started with a new instructor introduction that just received his certification.  We had the bonus of a second instructor (I suppose to help out the new guy) for the duration of this class. Both instructors from this class and last class were great; very knowledgeable and funny!  The focus of this night was the Parkour roll (courtesy of Ryan Doyle) which has roots in martial arts.  We combined QM from our first class with the Parkour roll for some interesting combinations.  The class ended with eight minutes of three pull-ups, five bur-pees, five wall squats and five scapula wall slides.  A few of us hung out to stretch out and cool down.   My goal for the month will be to attend two classes the first week (I did:>) three the second week four the third week and finish with five visits the fourth week.

I will continue to update especially as the classes and new movements become more difficult!

More Infusions, canning roasted peppers and Red Scorpion pepper jelly!!

Merry Christmas everyone!!!  With a cold front keeping me indoors during Christmas I decided to try my hand at some new things, and go back to some of the same stuff.

While in San Diego for my 40th birthday I had a margarita that had an infused jalapeno tequila that was very good.  Having just recently made a cranberry and rosemary vodka for a holiday party; infusions have been on the brain. So I decided to make a jalapeno vodka for some (most likely needed) Bloody Marys during this holiday season.  I simply used one large jalapeño, washed and split, to fit in the bottle for a 750ml. I will taste it after a few days and every day after to ensure it doesn't get too spicy.

Loving roasted peppers and having canned everything else I seem to get my hands on, it occurred to me that I have never even thought of canning them.  I often have a roasted pepper in my fridge but having several jars of them ensures I will have them for my next recipe.

Roasted peppers (canned) recipe:

·         4 pound of red, yellow and/or orange peppers

·         1 cup of bottled lemon juice (bottled lemon juice ensures pH level for canning)

·         2 cups white vinegar

·         1 cup olive oil

·         2 cloves garlic

·         1 1/2 teaspoon salt

Wash and dry peppers leaving them whole and either grill or broil them until most of the skin is black.  I use a kitchen torch to get any spots that did not blacken.

As soon as you're done roasting the peppers, place them in an air-tight container to create steam that will help the skin come off.  I remove the stem, seeds and skin in the sink under running water.  Cut the peppers to your desired length/shape and pack into a jar.  Fill the jars with the canning liquid leaving 1/2 inch of head space.  Process the jars according to Ball's instructions.

A few weeks ago I was in a professional kitchen and the chef handed me five dried red Scorpion peppers (2nd hottest pepper in the world!).  I was cleaning out my fridge (throwing out old food and empty jars; one of which was a pepper jelly) when I figured out what to do with these hotter than hot peppers.  

Red Scorpion pepper jelly recipe: 

·         5 red Scorpion peppers

·         2 cups of water

·         1 cup of sugar

·         1 1/2 tablespoons of lemon juice

·         3 cups of pomegranate juice

·         2-3 tablespoons of Pomona's pectin

·         4 teaspoons of calcium water 

Boil water and peppers together for 20 minutes or until peppers are soft; strain liquid discarding peppers.  Some recipes I looked over directed that you puree the peppers but I prefer a smoother consistency and just the liquid alone is plenty hot.  Return liquid to medium heat and add 3/4 of the sugar along with the lemon juice; stir to dissolve the sugar.  Follow pectin instructions and canning procedures.  Enjoy!!

Looking forward to my many new adventures in 2015 and sharing my experiences!  January's new hobby will be Parkour/American Ninja Warrior training so stay tuned!!

New Job, Infusions and Homemade Christmas gifts

After working at DRY Soda for 2.5 years I now work for Impact Beverage.  It is a Colorado company and we just launched our first product; Head On.  Head On was developed by a team of clinical experts and scientists with support from doctors with ties to all the major sports.  Millions of dollars and years of research was tested by the Department of Defense. Head On restores with antioxidants, replenishes with electrolytes, and repairs with micro-nutrients. Supplying your body with the ingredients you need before, during, and after strenuous athletic activity.

For the second year Holly and I are invited to an infusion party.  We decided to go with the same one we did last year; cranberry and rosemary vodka with blood orange soda.  Last year I used a whipped cream dispenser because I only had a day.  I put all but the soda into the dispenser and charged it with N2O which put everything under a pressure.  I had plenty of time this year so I planned on doing it for 4-5 days.  I made a simple syrup and cooked the cranberries with the rosemary and loaded it all into a bottle of vodka.  After an a few hours it was already turning red from the cranberries.  

Home-made gifts has been Holly and I's theme for the last few years.  Sun-dried tomato spread, butterscotch, hot fudge and a hand scrub have all been gifted before.  This year we made hot fudge and salsa; warm hearts warm bellies. 

Hot Fudge

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 oz quality bittersweet chocolate (not unsweetened), finely chopped
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

1.     In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt and half of the chocolate, bring the mixture to a boil.  Stirring until the chocolate pieces are completely melted.

2.      Reduce heat and cook at a low boil, stirring occasionally, for about five minutes.  Remove the pan from the heat and add in butter, vanilla, and remaining chocolate and stirring until smooth.  Allow the sauce to cool down before serving.

Habanero /Jalapeno Salsa,

1-32 oz jar whole peeled tomatoes

3/4 cup finely chopped onion

1 whole seeded jalapeno

1 whole roasted and seeded habanero 

2 cloves minced garlic

3/4 cup chopped cilantro

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon smoked paprika 

1 whole lime juiced

1. Combine half of the tomatoes, quarter of the onions, both peppers, garlic, half of the cilantro, all the spice and lime juice in a blender and puree.  Strain mixture and reserve liquid.  Pulse rest of tomatoes in blender to desired consistency and combine with remaining onions, cilantro and the puree.  Add enough reserved liquid to get desired consistency.  Refrigerate for several to infuse the flavors.

Here are instructions from Ball for canning.

Its my 40th birthday tomorrow so Holly and I are flying to San Diego for some celebration. My next blog will be in January with a still undecided hobby so stay tuned.  

Successful deer hunt!!

I shot my deer at 7am on November 22nd up by Fort Collins.  It was about 75 yards away and he dropped from one shot without any additional shots.  He was a 4x4 - or 8 point - buck with a broken tine, likely from a fight with another buck.

First step was to gut the deer.  I started just below its sternum by cutting just into the skin being careful not to cut the stomach or intestines.  I cut down to the anus opening the deers cavity so I could remove its organs.  I reached up to the heart and lungs and cut above them to release them.  I removed the rest of deer's organs making sure not to rupture anything.

I hung the deer by it's hind legs to skin.  I started with the legs and continued being careful not to cut the meat down to its head.  If I was going to do a shoulder mount I would stop at the neck leaving more skin.  I removed the antler with a saws-all just at the forehead.  I will let the deer hang for 2-4 weeks before taking it to a processor.  I will have a lot of deer sticks and jerky made and keep a few of the nicer cuts.  I plan on continuing to hunt deer/elk and will start duck and geese soon.  Next month's hobbies will be infusions and homemade gifts so stay tuned!