It’s been a nice quiet holiday season, but things are starting to ramp up again. As we get busier, though, we don’t want to lose our focus on getting outside, because it is still one of the most important aspects of our lives.
I lost my first two grandparents ever in 2016. One from each side. I recognize that this is pretty great for being 32 years old, but after so long, I got to the point where I just thought it would never happen to me.
Happy 2017! Hopefully you soaked in the excitement of the holidays and feel satisfied by the end of your year. Now we all get to think about how this year will go, what we want to do, and who we want to be.
The big success of our family’s summer was getting out on spontaneous camping trips. Before kids, this was easy, but with babies it felt nearly impossible.
*This post was originally written for The Outbound Collective. The hardest part of planning a backpacking trip is planning your meals.
One of the biggest complaints many have about backpacking food is the lack of fresh veggies. We’ve tried every tactic to get legitimate fresh veggies out there, and it’s possible, but dehydrated kale is the best option we’ve found.
We’ve been out camping almost every weekend lately, and this past weekend was no exception. We taught a campfire cooking class to a small group of new friends, and made this now famous Albondigas Soup.
We’ve been tweaking our favorite Almond Flax Granola recipe for a long time now to perfect it, but I just can’t stop.
It’s climbing season again, yipee! If you follow us on Instagram, you may know that I have an actual climbing goal this season- to finish the infamous “Gunsmoke.”
The transition between summer and fall always brings a bounty of peppers, which are a great main ingredient for many camping recipes. I received a bunch of beautiful heirloom peppers recently in my farm box, and decided to use the roasted peppers and make a dip for a day trip to the beach.