Mummy Spring

I had a bunch of reasons for getting out of Las Vegas to hike today... 1) the 98 degree high I saw forecasted for today, 2) endless hiking opportunities near the city - Spring Mountains, Sheep Mountains, Red Rock Canyon, Valley of Fire, Lake Mead - just to name a few, 3) new shoes (Montrail Masochist) arrived on Friday (love them), and 4) getting used to hiking at altitude for the upcoming Mount Whitney summit over the 4th of July.

Only a 30 minute drive into the Spring Mountains, and I was at the trailhead for the North Loop, with my destination of Mummy Spring along the trail. The thermometer on my car said 60 degrees, and it felt like it - chilly and refreshing. I was really glad to have packed a long-sleeved shirt. Quite a few vehicles parked at the trailhead, but my hike up was fairly quiet besides the birds and the wind. The trail switchbacks through forest of ponderosa pine, white fir, mountain mahogany, and the oldest living thing on earth, bristlecone pine, but there are plenty of openings with great views of the valleys below, including North Las Vegas. I really liked being able to see the change landscape and habitat types.Bristlecone pines may be my new favorite tree. They're stout and sturdy looking and really gnarly, with twisty branches. There's a really neat section of the hike where the trail crests a pass, and the hiker gets her first glimpse of Mummy Peak, very impressive, but even better, the trail drops a little bit and runs right through this "gate" of bristlecone pines. I loved it.Doing some reading, the trail continues to Kyle Canyon and access to summit Mount Charleston. Figure I'll save that 20-mile roundtrip hike for a weekend backpack trip. So here was my final destination, which I'm guessing was running better than normal because of the extra snow during late winter storms.Hike summary... Round trip = ~6 miles Elevation range = 8401-9983 feet

I'm back, and it's time to make pizza.

I've been absent. No excuses, no good reasons, just been a little bit busy with work, travel, and life. I need to get back to the blogging habit, especially since this may be my last entry from the Country of northern Nevada. This upcoming weekend, I'm moving to the big city, Las Vegas. Yikes! One of the last places I ever thought I'd live, but I'm excited that I'll be in an area with more people that like to the same things in the outdoors that I do... hiking, running, climbing... Can't wait. But in the meantime, here's a little recipe that I make OFTEN, and I like that it is versatile and delicious. Today I added 2 T ground flax seeds, 1/2 tsp whole flax seeds, 1/2 tsp sesame seeds, and 2 T spelt flour and omitted all spices, just because I wanted to, but below is the basic recipe.

Whole Wheat Pizza Dough Crust

• 1 (1/4 oz) package yeast


• 1 cup warm water (110-120 degrees F)


• 1 tsp sugar


• 1 cup whole wheat flour


• 1 1/2 cup all-purposed flour


• 2 tsp olive oil


• 1 tsp salt


• 1 tsp honey (optional)


• 1/2 tsp garlic powder (optional)


• 1/2 tsp oregano (optional)


• 1/2 tsp thyme (optional)

1. Combine yeast, water and sugar, stir until dissolved. Let proof, ~10 minutes.


2. Combine the remaining ingredients in another bowl.


3. Once yeast mixture is proofed, add to dry ingredients


4. Mix using dough hook or knead, ~10 minutes, adding more flour as necessary.


5. Let rest until doubled in size, ~1 hour.


6. Preheat baking stone in oven at 425 degrees F.


7. Roll out dough to desired thickness/size/shape. Lightly dust baking stone with cornmeal.


8. Partially bake crust ~2 minutes, then add sauce (see below), cheese, and toppings.

My Favorite Pizza Sauce

• 1 (14.5 oz) can diced tomatoes


• 1 tsp sugar


• 1 tsp olive oil


• 1/4 tsp lemon juice


• 1/4 tsp salt


• 1/4 tsp oregano


• 1/8 tsp basil


• 1/8 tsp thyme


• 1/8 tsp garlic powder or 1-2 cloves minced/smashed garlic

1. Add tomatoes, including juice, to a medium saucepan. Use immersion blender to blend diced tomatoes.


2. Stir in the rest of the ingredients.


3. Bring to a boil.


4. Reduce heat and simmer 15-20 minutes.


5. Let cool before topping your pizza crust.

Gueuze for a game day

There is something resembling a stockpile of Belgian beer at my house. Mostly I forget about it because its in the basement, and I only go down there to contemplate the mess leftover from the flood and work out to the movies of Woody Allen and Kevin Costner. But yesterday was a big day - we had playoff tickets for Bulls vs. Cavs - as well as a ride to the game. In other words: time for some beer.


We selected a couple gueuzes, a sour beer from Belgium that has it's fair share of fans as well as haters. We happen to love the tart, sour taste as well as the funky / barnyard-y smell. However plenty of folks SERIOUSLY hate them, not just because the beer is funky and strange but because the bacteria used in production has messed with beers not meant to be sour.


Initially I thought that Petrus Aged Ale was not gueuze, but it clearly was. It had that barnyard smell that some soft cheeses have, and the flavor was light but definitely sour. I had started with a very hoppy (non-Belgian) beer, and this was a great contrast. Gueuze can be very effervescent and almost light despite the strange flavor. Germany has something similar - gose - which is not only sour, but also saline. It's actually not as strange as it sounds, but its not something I'd have every day or even as often as I might want a gueuze.

Hopefully Hop Rhizome Planting

With the first legitimately warm weekend of the year came the urgency to dig in the dirt. And I had good cause as just this week my hope rhizomes arrived by mail! This is my second year growing hops, having failed at it last year. But I have reason to believe that this year will be better due both to the condition of the hops I received as well as the quality of my garden skills.

The varieties I chose are Mt. Hood, Fuggle and Chinook. Interested gardeners can order them online from various reputable retailers, and I got mine from www.freshhops.com. You can plant from seeds, though everything I've read suggests the way to go is to start from rhizomes, which are cuttings from the root of the plant.

I was very impressed with the quality of the hops I received! These byoots were moist in the plastic bag they came in and (!) already had shoots and pretty pink buds. I seem to recall that the hop rhizomes I received last year were not so fresh. Or it could be that I let them dry out before planting. them. I have been known to cripple myself with indecision!

But onward and upward! This is a new day...

To the right is the close-up of the Mt. Hood hop rhizome. It looks fairly gnarly, like a creation from a Guillermo Del Toro movie. Here's hoping that what comes of soaking this bad boy in water is not this, but some lovely decorative and (someday) useful vines.

I am starting the hops in plants in containers though eventually they will probably be planted in the ground.
The planting medium is 1/3 each compost, soil, and peat moss. Peat moss is controversial because of how it is extracted from bogs, which are a finite resource. However I didn't know this when I bought the stuff way back a couple years ago, so I'm going to continue to use it. So there!

There was some disagreement about the proper way to orient the hops in the ground / container. Some say vertical, others horizontal. I kind of split the difference and planted them lopsided which probably is the worst of all worlds. HOWEVER I checked today: and there are buds popping out. Not new buds, but the buds have grown an eensy bit. And I'll take it.

Hops need full sun and plenty of water, both of which I should be able to provide. Them's the basics, right?

In other planting news I managed to get some arugula and bok choy planted (direct) as well as some tomatoes started in containers. The tomato varieties are quite spectacularly named: Arkansas Traveller, Oregon Spring Bush and, for the grand finale, Bloody Butcher. Oh my, do I have high expectations for those Bloody Butchers!

Pretzel Nuggets

Yummy. Big soft pretzels are one of the (many) foods I look forward to when I'm heading to see a baseball game, but I've been disappointed recently so have had to take matters into my own hands. Here's the latest attempt.

Pretzel Nuggets

Makes 36 nuggets

1 cup warm water (110 degrees F)

1 tsp sugar 2 1/4 tsp yeast

2 1/2 cups all-purpose flour, as needed to form dough

1/2 tsp salt

2 tsp baking soda

1 cup water

Coarse salt

2 T melted butter

Dissolve sugar in warm water in a glass. Using a thermometer (this is the best no-fail way to proof yeast), wait until water temperature reaches approximately 105-110 degrees F, then add the yeast. Allow to proof until bubbles form about an inch above surface water.

In large mixing bowl, combine 2 cups of flour and all of the salt. Once your yeast is proofed, add the proof mixture to the flour mixture and combine to form a dough. Continue to add flour until dough is formed and just barely sticky to the touch. Continue to knead/mix for 5-10 minutes.

Lightly oil a bowl and place dough in bowl and cover with plastic wrap. Place in warm spot to rise for about an hour.

Once dough is risen, preheat oven to 475 degrees F. Prepare 2 baking sheets with Silpats, parchment paper, or light grease. Set aside for now. Divide dough into four equal pieces and "snake" out to 8-10 inches long. Allow to rest 5 minutes. Cut each "snake" into 8 equal pieces. Meanwhile warm water in a pot on the stove, dissolving baking soda in the water. Dip each pretzel nugget into baking soda water then place on prepped baking sheets. Lightly sprinkle each nugget with coarse salt to taste. Once all nuggets are prepped, bake in oven for 10 minutes or until lightly browned.

While nuggets are in the oven, melt 2 T butter. Once the nuggets are baked and out of the oven, brush the nuggets with the butter for a little extra flavor. To maximize your enjoyment of these delicious nuggets, dip in con queso while watching a Cubs game.

My constructive use of a Sunday night

This was the scene in my house tonight when I finally cracked open Good to the Grain in hopes of finding a muffin recipe that would relieve me of my abundance of blueberries. I am trying gallantly to work through the pounds of frozen blueberries that I picked along with my fiance's family in northern Michigan. At the time I was adamant that I bring home enough berries to last me through winter which, to me, meant frantically dumping my purse for additional blueberry receptacles. It was a scene that I think finally drove home to the fam what kind of maniac I can be about certain things.

In the best possible way, of course!

The recipe is found in the book and I mostly did not stray. Lacking butter and milk I used vegetable oil and powdered milk, respectively. Not to mention I made my own oat flour but sending some quick cook oats through the blender and using blueberries instead of peaches and ginger.

These muffins are amazing. I keep reading about how great the recipes from this book are, and keep thinking "yeah right". Yet here I am extolling the goodness of this book and the wheaty, oaty, sweet and amazing muffins it just produced for me.

OH! And I further strayed by topping them with slivered almonds. Which was genius and I highly recommend it. So: thank you Kim Boyce! You've just helped me secure awesome and healthy breakfast for my household for this week.

The joy of strange grocery stores

The wonderful thing about living in a big city is access to large and unwieldy multi-ethnic supermarkets. I live in Forest Park, something like 9 miles west of Chicago, but I have access to some great shops. The one I'm thinking of today is Tony's, a giant of a store which offers an array of middle eastern, Indian, eastern European and Mexican goodies in their produce and pantry aisles.

Usually it's jam packed with people, but I've found a good rhythm to going that steers me clear of the crush of people trying to get at the deli counter. My last visit was on a Monday night and, while still crowded it was much more manageable to pick up the ingredients for the salmon Nicoise I made for my mother's birthday.

Anyway... in addition to the healthy salad ingredients I picked up a couple bottles of Estonian beer! I've tried many a beer, but never an Estonian beer and I was very curious to see what they had to offer. Especially nice was the fact it was not labeled "dark" and sported 6.7% ABV.

It was an interesting beer. Very sweet and malty, it somewhat resembled
a barleywine in both flavor and appearance (though obviously at 6.7% it was less strong than those bad boys). Bonus points for the fact the full name (Saku Tume) sounds like Sock-It-To-Me. At something around $4 for a size between a bomber and a 12 oz I'd probably buy it again, possibly even for use in a braise of some sort. I braised short ribs in Belgian beer several winters ago and I think this would work similarly





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