Road Trips - Hiking Guide

I'm going to wrap up the Road Trip theme posts now with my favorite must haves from this last trip out to Utah.

1. Camelbak Hydration Pack – this pack holds 100 ounces of water, perfect for those long hikes and mountain bike rides. It expands as well so you can put in that extra waterproof jacket as well as your keys, wallet or mobile phone.

2. Adidas Response Sleevless Tee - $26 – I packed three of these tanks for the trip and they are great since they wick and absorb sweat like nobody’s business (I also use them for long distance running). You can also launder them in the hotel room with cold water and Woolite™ so no need to pack a lot of cotton tees that will prevent proper cooling.

3. Vasque Women's Mantra Hiking Shoe - $89.95 – BEST HIKING SHOES EVER. I’ve put so many miles on these shoes and they are still in great condition. No blisters or bruised toes. Breathable, comfortable and cushioned soles with every step. And more importantly, they are not pink or purple.

4. Shiseido Ultimate Sun Protection Lotion SPF 55 - $38– This is one of the few sunscreens that doesn’t cause me to break out. It’s light and not terribly greasy.

5. Ray Ban - Original Wayfarer Sunglasses - $109 – Great coverage and they come in all colors.

Lists and Notes

I know that in this day and age of Blackberries, PDA's, notebook computers, and cell phones, a paper list might seem a bit old fashioned. But I love them! The picture above is a grouping of lists I collected from around my house that I am currently ticking off. There is something wonderful in the tangibility of a list that you can work through, and then toss when complete. It gives a finality to chores, shopping, tasks, etc.

Every man I have ever dated has laughed at my lists. But talk to my friends and ask them when the last time was that I forgot a birthday or was out of a key ingredient while preparing for a party.

I can ignore a beep from my phone without even thinking about it, but at the end of the day when I feel the cool smooth of that piece of paper in my pocket I remember that there is something I need to do!

An Elegant Drink For A Hot Day

When I think of summer I think of cool, refreshing, and light drinks. But of course, I also want whatever I serve to have just a little twist to it to give it something extra.

This is my "I'm inoculating myself from Malaria" vodka and diet tonic. What gives it the "little something extra" is that I squeeze fresh lemon juice, freeze it in ice cube trays, and use one of these ice cubes in the drink instead of a twist. When served in a tall clear glass I feel it has a very sleek and sophisticated look about it. If you want to go a step further, add a sprig of mint for garnish.

The great thing about this drink is because the tonic is diet, the drink is very lo-cal. Of course the amount of calories depends on the amount of booze. One and a half ounces of vodka has 100 calories. My vodka and diet tonic has 250 calories; I'll let you do the math.

Cheers!

Road Trips: Retro Postcards

During my week exploring Zion and Bryce National Parks, I came upon these fantastic retro postcards of the national parks. I already have a few of these framed and hanging in my home. Ranger Doug produces these prints and I am just so happy to see them promoting these beautiful national parks.

You can purchase these postcards at Ranger Doug. Best of all, 1% of gross proceeds go back to the national parks.

Set of 24 Postcards/$14

Posters/$40

Prosciutto Wrapped Asparagus: An Easy but Impressive Finger Food

I love to have people drop by and I love to provide easy little gems for nibbling on that preferably don't require utensils.

This prosciutto wrapped asparagus is fun and easy to make, presents well, and can be served at room temperature with no worries of spoilage.

Take a bunch of asparagus, snap off the bottoms where the asparagus naturally gives. Drop into a pot of boiling water and blanche. Have a bowl of ice water ready to stop cooking. When the green of the asparagus becomes vibrant, remove from water and drop in ice bath. Drain on a paper towel and let air dry.

Buy a very thin sliced prosciutto, available at most markets in the prepared meat section. Wrap each spear in a slice of prosciutto. If the slices are overly large, cut them in half lengthwise. The curing process of the prosciutto makes it naturally adhere to itself. Heat a skillet over medium high heat and brown the outside of the wrapped asparagus, turning twice.

Let cooked wrapped asparagus rest on a paper towel for a moment to remove any residule grease.

I like to display these neatly lined up on an oblong bamboo cutting board. People can eat them with their fingers and they are the perfect two or three bite appetizer.

Enjoy!

Road Trips: Zion National Park

Though the temperatures are hovering around the low 100's, this is the perfect time to hike The Narrows at Zion National Park. The cool 65 degree water temperature is a perfect when that warm breeze comes through the canyon. Just be sure to carry a walking stick to give you a bit more stability when walking over the rocks along the Virgin river.

Zion National Park

Springdale, Utah 84767

Fee: $25/vehicle

The Perfect Guacamole

The perfect guacamole is quick and easy to make. The only variable to perfect guac is making sure you have ripe avocados at the time that you need the guacamole. (Hint: Once avocados have reached the perfect ripeness they can be stored in the fridge for a few days before use.)

Many of you may have seen those "Guacamole Kits" at the market. They include avocados, a tomato, an onion, a pepper, maybe some garlic. Well, there is a much easier way to achieve guacamole nirvana.

Recipe
Avocados (approx. one per two people)

Refrigerated Salsa (Santa Barbara in the heat zone if you prefer for the end product)

Salt and pepper

One lime

1. Cut avocados in half, remove pit. Score avocados and squeeze the now cubed avocado out of it's skin into a shallow bowl large enough to hold all of the avocados.

2. Add a heaping tablespoon of salsa per each avocado used.

3. Dust with salt and pepper (don't over do it, there is no cure for too much salt except more avocados, you can add more later.)

4. Squeeze as much juice as you can get from the lime with just your hand.

5. Mash together with fork. Taste, and add additional salt and pepper as needed. If there is not enough "bite" to your guacamole, add a few dashes of cayenne.

P.S. If by some chance you have any leftover guacamole, cover with plastic wrap pressed directly to the top. This will keep out air and allow you to store for up to three days.