Forks in the Road – A Travelers Cookbook

Forks in the Road Cookbook

An argument could be made that eating is the backbone of travel. In my experience, most travel (road trips, plane flights, camping, backpacking, rafting, etc.) revolves around food. What food do you pack? Where do you eat? When should we stop to eat? What is the local food like? Who are we eating with tonight? And what do we have to bring to cook? Food, and cooking, is a huge part of our day to day lives and it’s importance is amplified when traveling. It’s no wonder, then, that a book compiling recipes collected while on the road and focused on travel cooking has surfaced…in fact, I’m surprised there aren’t more of them.

Forks in the Road – Overland Expo 2014

Overland Expo is a symphonic cacophony of adventurous travel stories. To get into the individual accomplishments of every Overlanding group becomes an ego driven exercise of carefully stacking the number of miles driven, countries visited, tires changed and officials bribed in a round-the-world pissing match. All in good fun, of course, as every storyteller is also an avid fan-boy of the next adventurer recounting the comedy and tragedy of their own epic sagas. Ultimately, it’s the not how far or how long your trip was that sets your story apart but the personalities involved and how they’ve shaped the journey that really matters.

This year at Overland Expo I made an effort to look past the dusty statistics and find something that really captured my interest among a whole collection of unique and interesting stories. The stories that captured my interest were the ones relateable to me, aligning with my own experiences as I begin to dip my big toe into the Overlanding lifestyle. I love all land south of the border including Mexico, Central America and South America and long to travel more extensively in that part of the world. I am also a cook, at home and on the road, and meal prep is a big part of our travel experience. Ask my wife, she’ll tell you that proper food on the road may make the difference between a happy road trip and a miserable meltdown.

Enter Life Remotely.

Kobus - Life Remotely

I met this trio for the first time as I walked along the dusty path between vendor booths casually assessing this year’s assortment of new products. I lingered at their booth eyeing the hand-made grills and metal Expedition Tongs sitting neatly on the edge of the table. I was drawn in further when I realized they were hosting some cooking demos I had already decided I wanted to sit in on. Immediately I was engaged by their outgoing front-man, a charismatic South African native by the name of Kobus who doubled as grill-master and crowd wrangler. He took a break from working the crowds to tell me a little about their new cookbook and introduce me to Jessica, the “token female” of the group and Kobus’s wife.

“This is a collection of recipes we put together during 19 months on the road through Central and South America…”, I don’t even think I let her finish the whole sentence before I said I wanted one. Jessica operates as the Navigator and, seemingly, primary income provider of the trio. Working as a photographer and graphic designer who successfully manages her business from a small laptop between internet connections, her income fuels the ongoing journey. Her brother, Jared, claims she is the primary reason there always seems to be a bottle of wine around to roll out fresh tortillas but she is also responsible for the beautiful photography featured in their book.  Just flipping casually through the pages and knowing they collected local recipes as they traveled in Latin America sold me on their book, Forks in the Road.

Jared is head chef of the Life Remotely crew, taking responsibility for almost everything they eat on the road. Throughout their 19 month trip, they’ve cooked about 80% of their own meals mostly planned an orchestrated by Jared with grill help from Kobus. Forks in the Road was his baby and while all three of them are listed on the cover, Jared is credited as author. I caught up with Jared as he was preparing empanadas for a Dutch Oven demo later that morning. He talked about technique and the importance of flexibility in recipes while traveling in foreign countries all while trading good-natured insults with his sister and brother-in-law. The finished empanadas were pretty amazing.

Life Remotely - Empanadas - Forks in the Road

Dutch Oven Empanadas - Forks in the Road

Forks in the Road – A Cookbook for the Road

Forks in the Road is specifically designed as a cooking guide for Overlanders by Overlanders. Jared chronicles the book’s authenticity ,

“Every recipe in this book was discovered, adapted, cooked, written, revised and meticulously photographed somewhere between Tijuana, Mexico and Ushuaia, Argentina. The first recipes were written mere miles from The Death Road in Bolivia. In the following months they were photographed on the coast of Chile, edited on a cruise ship in Antarctica, formatted in a Uruguayan hotel, and finally submitted for publishing from a rental house on the beach in Brazil.”

The book is a collection of local favorites and down-home comfort food with simplicity and minimal equipment in mind for ease of cooking on the road. It caters to the novice cook and experienced camp-chef alike with basic building-block recipes as well as complicated day-long, whole-hog roasting events. That’s what I think is so great about this book. If you’ve never cooked on the road before, these recipes will get you started. If you’ve cooked on the road for years, these recipes will still likely introduce you to flavors and techniques that are entirely new. These are recipes that bring a level of joy and comfort to your journey that it may have been lacking. Whether it’s Dutch Oven cinnamon rolls for breakfast, Chimichurri  Steak for dinner or a killer Caipirinha for an after dinner cocktail this book has you covered. Organized into sections with names like “Comfort Breakfasts”, “Eat Lunch Like a Local” and “I’m Tired and Dirty and Just Want to Eat Dinners” this book is made for travel but offers a nice change of pace for the home cook as well. Hell, even part-time road warrior and self-proclaimed “non-cook”, Val-in-Real-Life picked up a copy of the eBook for some less frightening culinary ideas on the road and actually put it to use on her 7-week Pacific Northwest Tour.

Aside from the recipes, Jared has presented well written stories and detailed techniques for finding food, fun and adventure on the road. Accented with Jessica’s photography my copy of Forks in the Road has an honored spot on our coffee table…that’s when it’s not actually on the road with us.

Forks in the Road

Forks in the Road – Bringing in the Crowds

So, how do you cut through the chaos and bring in the crowd in the middle of a noisy, fast paced event like Overland Expo? Easy: Feed the people!

Yup, the Life Remotely trio executed the perfect PR stunt by spending 6+ hours Saturday morning during the peak of the Expo fire roasting a whole 40 lb lamp on a home-made spit over an open fire. Continually basted in a chimichurri-like marinade the enticing aroma of garlic and roasting meat whipped by high winds attracted huge crowds all day Saturday with the tantalizing promise of a free tasting when it was done. As the designated hour approached hoards of sun-baked, dust-covered, hungry Overlanders began to gather sensing the time was near. A long, haphazard line quickly formed as the meat was removed from the spit and laid whole across a table while Jared and Kobus stripped it clean and processed the meat into bite size pieces for the eager crowds.

Life Remotely Forks in the Road-2

Life Remotely Forks in the Road-5

Life Remotely - Forks in the Road

Life Remotely Forks in the Road-8The lamb roasting event was a big hit as Life Remotely took the opportunity to work the crowds and talk about their book. Jared, Jessica and Kobus put on other demos and tastings throughout the weekend sharing recipes and techniques they’ve experimented with on the road. The Dutch Oven empanadas, a mud-baked whole chicken and chilaquiles from home-made tortillas rounded out the weekend’s demonstrations. With every demo you could tell that they’ve learned to work together and manage minor frustrations without letting them get in the way. The trio’s time on the road has truly made them a team.

Jared talks about finding balance. How important it is to strike a happy medium between chaos and comfort to stay sane:

“It turns out that much of this world is full of dirty bathrooms, noisy campsites, inaccurate maps, understocked grocery stores and horrible road conditions. It also has a fair share of excellent accommodations, spectacular scenery and very friendly people. Not knowing which to expect as you roll into the next town is one of the best, yet most difficult parts of traveling. Finding the balance will help you deal with these uncertain circumstances without turning grocery shopping and nightly meals into a burden.”

Simplicity, flexibility and a willingness to experiment seem to be key factors in keeping sane on the road. Especially when it comes to food. It appears the Life Remotely crew have found their balance and it’s a pleasure to watch them show it off.

Check out more of their adventures at LifeRemotely.com and I encourage you to grab a copy of their book, Forks in the Road, by clicking here.

 

Camp Food – Wife’s Favorites

Car camping with my wife has been a lot of fun and a huge learning experience.  I am so accustomed to camping alone and only worrying about my own comfort that I let a lot of things pass just because they’re not priority.  One of the biggest things that changed when my wife and I started camping together was the camp food.  I had come into a habit of treating food like a necessary evil when camping or backpacking, making it as painless, lightweight and worry free as possible.  I would do a couple of nights in the desert with some oatmeal, trail mix and a big bag of beef jerky.  That kind of thing won’t fly when we’re camping together.

First of all, my wife is a vegetarian.  So the beef jerky staple is out and she’s not much for dried fruit, so I have to think about fresh ingredients when possible.  Car camping with the cooler makes it relatively easy to manage, backpacking is a little more of a challenge.  But I promised my wife plenty of snacks in our wedding vows and that means making sure she is fed well even when we’re out in the middle of nowhere.  Luckily, there are some easy go-to dishes that have become her favorite camping meals when we’re on the road.

Grilled Cheese and Veggies

Grilled Cheese

This sounds easy, but there’s some thought that goes into this.  The right bread, the right cheese(s), grilled veggies to add…you gotta get it right! My wife’s running favorite is white cheddar, goat cheese and grilled sweet potato on wheat bread.  If I’m feelin it, we’ll add a few jalapeno slices for some spice.

Grilled Veggies

Remember in Cub Scout camp-outs wrapping veggies in foil and tossing them over the fire?  Yeah, that still works.  We’ll slice up some sweet peppers, squash and mushrooms then add a pad of butter and some seasoning.  Wrap the whole thing in foil and grill over an open flame.  For a little extra punch I’ll add some jalapeno mustard to the mix.

Sweet Potato Pancakes with Berries

Breakfast is usually oatmeal (we make it a little extra watery so we can add powdered peanut butter to it – AWESOME!) but once in a while I’ll make pancakes while we’re at camp if we have time.  On one of our trips to Grand Canyon we got up early so I could shoot the sunrise.  When we came back I put coffee on and started on a big breakfast.  I had some sweet potato pancake mix to which I added powdered peanut butter and blueberries.  I cooked them in my fancy new contraption from Snow Peak and they were amazing!  So good they didn’t need any syrup.

Pancakes in Snow Peak Clamshell

 

Bonus Camp Cooking Tip:

Even if you’re eating prepared, freezedried or leftover food from home, always bring a few fresh ingredients to add some dimension to your meal.  I generally bring a lime, at least one jalapeno and an apple.  Dice the apple and add it to oatmeal for some fresh, sweet crunch.  Add diced jalapeno to pasta, rice or chili dishes for some fresh spice or add slices to sandwiches and eggs.  Lime juice goes a long way to freshen Thai dishes, Mexican dishes or even eliminate that weird flavor we often get from filtered water.

Snow Peak cutting board

For more Camp Food tips, tricks, ideas and recipes check out the Sierra Trading Post Social Hub post about Food for the Outdoors.

 

Rediscovering Trail Running

The hard part about getting back into running after a long time away is the shortness of the runs.  It usually takes me a mile or so to get into sync and find my rhythm.  Another mile of decent running and I’m starting to feel fatigued and tired enough that I have to really pay attention to form.  These short distances usually mean I’m doing quick, boring loops on the streets or at the park in my neighborhood.  I miss being able to run 6-8 miles on an average run and really get to see some stuff, vary the route, make it interesting.  That’s what I’ve missed about trail running.

It hardly seems worth it to drive out to a trail for a run if I can only pull off a couple of miles.  But I finally started to get some strength back and the knee is holding up really well.  I’ve been (very) slowly adding on distance to my runs and bike rides.  Saturday, I decided I wanted to get a little bit of a longer run in and thought that hitting the trail would be the way to do it.  Getting out on the trail I would have more to look at, a chance to vary the route if I wanted to and I would be away from the familiar “track” I usually run.

Trail Running Trail 100

I drove out Saturday morning and lucked out to find one spot left in the tiny parking lot at the east end of Trail 100 through the Phoenix Mountain Preserve.  As I got my stuff together and got on the trail I was disappointed to realize I forgot my headphones.  Running on pavement I usually have music and had planned listening during my trail run.  As I began running though, I remembered that I gave up music on the trail a long time ago.  Sound is one of the big draws to trail running for me and I almost ruined it for myself out of thoughtlessness.  I really enjoy hearing the crunch of rock under foot, the chirp of birds and insects, the wind blowing through rocks and trees as I run.  Most importantly, I rediscovered, is the importance of hearing the mountain bikers coming up behind me so I can move off trail for them.

I also forgot about how trail running effects pace, especially out here in the rocky, thorny desert trails we have.  Settling in to a slower pace allows me to go further and enjoy the run much more.  Rather than running on a long flat surface where I can get distracted and complacent about my run, the trail is varied and interesting with hills and washes, obstacles and debris, wildlife and scenery.  I can run more naturally without feeling like I am over-thinking the mechanics of running.

A runner friend encouraged me to run by feel, not paying attention to the “data” as I run.  Trail running is where this makes the most sense to me.  I am out for the joy of the run and the beauty of the trail, I should be worried about pace, distance or calories burned.  I wanted to get 4 or more miles in on my run this Saturday but I didn’t want to pay attention to the GPS.  I wanted to just run a comfortable run at an enjoyable pace.  I actually ran a little under 4 miles, so I didn’t hit my goal (unless you include the short warm up walk).  But really, I felt the run was successful and comfortable and it felt great to get back out on the trail.

Phoenix Mountain Preserve Trail 100

My Tips for Enjoying a Trail Run

  • Lose the Tunes – Connect with the outdoors and the trail by losing the music and allowing yourself to experience the sights AND the sounds of the trail.
  • Slow it Down – Be OK with the fact that you probably won’t run the same pace on the trail that you do on pavement.  It’s a very different experience, adjust accordingly.
  • Just Run! – Running on the trail for me is more about the trail and less about the performance.  Get the run in and make it fun without the constant GPS obsession.

 

Trail Shoes

I recently picked up some new shoes for running as most of my other shoes are old and beat up from before my injury.  I had just purchased a new pair of running shoes before I broke my foot, but didn’t like them and gave them away so I was still in need of new shoes.  I picked up some light trail shoes from Columbia to try out in hopes that they would do the job.  I really liked the Conspiracy Outdry trail shoes I got from columbia but they’re a little bulky for running so I ordered the lightweight Conspiracy Vapor.  They are a low profile, lightweight, multi-sport shoe with well thought out reinforcing and a nice low 3mm drop.  I was starting to run in zero drop shoes before my injury and I do like the low angle of the Vapors.

Columbia Conspiracy Vapor Trail Shoes

Like the other Conspiracy shoes I’ve worn, there were pretty comfortable right out of the box, although they don’t have the same awesome shape of the original.  I liked the wide toe box on my original Conspiracy’s and they felt great, the Vapor was narrower through the toe box and took a little time to break in.  The weight is nice and about 9-10 oz. per shoe and the tread has a nice grip to it.

I’m not terribly happy with these shoes when running on pavement.  Unfortunately, I can’t really explain why.  They just seem to be harsh on my feet running on pavement compared to other running shoes (I have been running in my Altra Zero Drop shoes as well).  Once I got the Vapors on the trail, it was a different story.

Columbia Conspiracy Vapor Trail Shoes

On the rocky, dusty desert trails around here the Vapors performed great.  The sole/midsole assembly is rigid enough to protect my feet from the sharp rocks on the trail, but flexible enough to be agile on the technical terrain.  They breathe well and the reinforced outer provides some nice protection.  I was pleasantly surprised at the difference in how these shoes felt on the trail vs. the pavement.  They are a “trail shoe” and not a true running shoe and it shows when I run in them on different surfaces.

I just started using them so we’ll see how they hold up.  If the other Conspiracy shoes are any indicator, they’ll do fine and at $80 they’re cheaper than any running shoes I’ve ever had and most trail shoes I’ve purchased.

SOCKS!

I also wanted to add a note about the socks.  I have been using a variety of socks over the last couple of years to try out new brands, styles, materials and fits in an attempt to find a great sock.  I have a few brands that I really love including Point6, Ausangate and Smartwool.  The first gear review I ever wrote was for the Smartwool PhD hiking socks that I wore for a month on the Colorado river in 2007.  I was really impressed with how the socks held up to daily abuse in and out of water day after day.  Smartwool recently sent me the socks shown above to try out as one of their Fan Field Testers.  They are the NEW and improved ultra-light PhD micro running socks and I love them.  They quickly reminded me of why I was so enamored with Smartwool in the first place.  The socks fit well, hold their shape and take a ton of abuse without the slightest whimper.  The only other socks I have that have held up as well are my Point 6 socks (which I really do love) but the PhDs are much thinner which I really like for running socks.