Archives for the month of: August, 2012

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After “slumming it” in the wild for a few days, I craved some fine dining food. Rack of lamb is something I love, but have not had in a while. Lamb has that distinct flavor that goes well in many different dishes, its definitely not everyone’s red meat of choice, but I’m a big fan. For a weekday dinner, I made a rack of lamb that was first seared on the stove top, then roasted in the oven. I paired it with some sautéed yellow squash that had a refreshing sweetness which complimented the strong favors of the lamb.  Read the rest of this entry »

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Second full day of camping at Glacier was almost harder than the first. Our bodies were tired and sore from the first day, and the hike for the second day was actually a couple miles longer than the first, although not so much up hill. Also the landscape was different so we were under the sun more and was a lot more dehydrated.  Read the rest of this entry »

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What’s wrong with the picture? In my efforts to cook and document the steps at the same time, my oil smeared fingers accidentally grazed the camera on my iPhone. Why was I using my iPhone to document, because my normal camera started breaking down during the trip. Unfortunately, I didn’t catch on to the smear until this meal was cooked and eaten, so all the photos in this post have an “artistic” quality to them. If you squint one eye, you can almost restore the photos to its original light… 🙂 Read the rest of this entry »

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After hiking for 5 hours up hill with 40lbs of equipment, we arrive at our first campsite close to Sperry Chalet. The chalet was built in 1912 by the Great Northern Railway, and is one of two backcountry chalets remaining in Glacier National Park. Hikers and visitors can actually stay there overnight if they’d like, but we decided to camp at the Sperry camp ground.

The camp ground is about 1/2 miles away from the chalet, and 3.5 miles away from Sperry Glacier. Each camp ground is composed of 3 or 4 clearly marked campsites, a designated food preparation and hanging area, a pit toilet, and special to this camp ground, a large pond that you can swim in if you’d like.

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Our campsite was near a rock path that lead the face of a cliff. Mark got to setting up our tent. Read the rest of this entry »

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Mark and I took a few days off to go backcountry camping at Glacier National Park in Kalispell, Montana. I’ve camped before in college in near by small parks, but never to the extent that Mark was used to. We were going to hike into the mountains with food and supplies to spend 4 days and 3 nights in the wild with the bears and deers and whatever else!! Read the rest of this entry »

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Squid, tomatoes, capers, pine nuts, lemon zest…. And raisins? A list on seemingly random ingredients at first, but brought together, they make one fresh and vibrant summer pasta salad. I made this dish for a quick and easy weekday dinner.

First, clean the squid tubes and tentacles. Read the rest of this entry »

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When all types of beautiful vegetables come into season in the summer, I always make this farmers market salad. Tomatoes, green beans, baby potato, basil leaves and olives are tossed in a Dijon mustard vinaigrette, and topped with creamy goat cheese rounds coated with a cumin and sesame spice mix. This hearty and healthy salad is best served with BBQ or grilled meats.

The spiced goat cheese rounds can be made a day in advance and kept in the fridge until the salad is ready to be served. The spice mix is made from Read the rest of this entry »