Remember the time...

Michelle ~ Hey John! Remember that time....

John ~ That time at band camp.....

Michelle ~ NO!

That time we were in Mexico.......

......walking back to our van late at night and got stopped by the police and I thought I was going to never see you again?

Yeah, Michelle I do, they didn't even take our money.

That little scare induced some wildly vivid dreams.

I can still taste the little mini bananas that we ate on the beach in Sayulita, they were the best.

That was the same beach that we were camping at and someone ran off with your sandals during the night.

We also watched men climb trees to pluck coconuts on that beach.

We even got married on that beach, that was kind of a big deal in our little lives. We bought your wedding ring from a street vendor.

We swam all the time while we were next to the ocean. We even swam off the beaches of San Fransisco just north of Sayulita.... where no one else swam.... because it was scary as hell.

Sometimes I think about getting us a little cement house in San Fransisco to go to in the winters. We could widdle away wet spring months learning to surf and eating tropical fruit.

How about our puppy dog of a friend. Gustabo. Crazy Gus.  He took us to some great climbing spots.
We climbed everyday.

Remember this tieda? Yeah you guys forgot me here. No biggie....

Do you remember the evenings we spent climbing up to Memorial Ledge in Squamish, drinking a beer watching the sun go down then hike through boulder fields in the dark back to the van, skipping dinner because we were too tired?

All those new and unxplored mountain biking trails in Squamish. I am really excited to get back there with you.

And Bellingham... oh Bellingham.....

Remember when we climbed every night after work?

Well you climbed every night.

I just stand around in climbing shoes because they feel so comfortable....

Captain Stiles!

We made the best of those long Pacific Northwest days.

I was so stoked for you when this climb went down. Phew!

Do you know that there wasn't a climb that you would back away from? You are incredible.

How about hiking up to Shannon Falls after a full day of climbing and getting two more pitches in because they are just that good.

We put in some long days together.

I can still feel the tingle course through my body with the vivid memories of jumping in the Skykomish River because it was too hot to climb the granite of Index. It may have been in the triple digits according to the mercury but that river was still glacier cold.

Do you know how proud I was to walk up to Cunning Stunt and be able to cruise up it? How about when you encouraged me to swap leads on G-M/Heart of the Country, and I did it, you know I felt like a rock star? Then Thin Fingers, maybe the best climb around that I have done. Then Breakfast of Champions on my own, I couldn't wait to tell you all about it.

Skinny legs and all, we cover some ground.

This picture makes me smile, then a few dirty jokes start to invade my brain. Made it through that one alive....

.......the best part of the adventure is the unexpected.

But I really don't need to be stranded on a mountain pass in a van with three guys ever again.

Do you know what is even more incredible? There are just so many more adventures that are in our future.

I had a hard time sleeping the other night, all I could think about was the possibilities.

Booze+Tacos=CincoDeGringo

Cinco de Mayo is the air today. All I want to do is going to one of the thousands of taco trucks in Pasco, eat pork tacos slathered in salsa and sample one of the hundreds of margarita recipes that are popping up all over the screen. What better way to shake off the winter blues with the vibrant colors, lively music and mouth-watering food as an energetic atmosphere.  Cinco de Gringo, yet another reason to eat and drink to our heart's content.

Cinco de Mayo is a day that commemorates the Mexican army's unlikely victory under the leadership of General Ignacio Zaragoza Seguín over French forces at the Battle of Puebla on May 5, 1862. Cinco de Mayo is not Mexico's Independence Day, the most important national patriotic holiday in Mexico. The Cinco de Mayo holiday is celebrated regionally throughout Mexico, primarily in the state of Puebla where the triumph occurred and in the United States as a ceremony of Hispanic heritage and pride.

Truth be told, I am a complete sucker for tacos that sit perfectly in my palm, watery Mexican beer, men in cowboy boots, chips and salsa with a strong lime margarita to cool the heat. I get a giddy smile when I see Mexican soap operas on the tube. Cinco de Mayo, another way to sell merchandise to a culture that so desperately needs to be entertained has me even breaking out the picante, slathering it over everything edible in my path. 

I dream about Mexico on a daily basis, we made some good friends while we traveled the country on numerous occasions.  As I do dream of Mexico, my heart breaks that a country so rich with heritage and culture is so ravaged by violence, corrupted with power, devastated economically, where drugs, gangs and money have taken over a lawless country.  People are dying, corruption has people running for their lives, there are mass grave sites within close proximity the United States/Mexico border, drugs are in demand and the Mexican people are making it their primary source of income. I read this article on some female journalists bravely covering/uncovering one of the biggest drug-producing areas in the world.  I no longer want to be the traveler, venturing the rugged backwoods of a beautiful landscape that is just south of J's home state.

Never the less I live in an area that has deep Mexican heritage and with that comes great restaurants, panaderias, fresh tortillas, carnercerias and mobile taco stands around every corner.  Going to the market in Pasco takes me back to a time where we lived out of a van, ate whole roasted chickens with our fingers, swam in the ocean daily, got married on a Mexican beach  and had the time of our lives.

Our favorite Mexican restaurant in town serves pork al pastor on the weekends. Pork and pineapple are packed on a spit and roasted over open flame until the meat is crispy and juice from the pineapple has penetrate the entire roast. It is served on small warm tortillas, over crispy tostados, smothered in enchilada sauce or wrapped up in a burrito. How ever you prefer it will have your stomach asking your backbone for more space. 

Don't forget to check out:

Margarita cookies, the best use of tequila or a classic margarita to round out the festivities.

Pastoral Tacos 

 

Source: Homesick Texan

Ingredients:
3 (2-ounce) pork cutlets
1 tablespoon white vinegar
2 tablespoons fresh pineapple juice
1/4 teaspoon pimentón (smoked Spanish paprika)
1/2 teaspoon ancho-chile powder or red pepper flakes
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper

1/2 cup fresh pineapple chunks, cut into 1/4-inch cubes

1 shallot, diced
1 tablespoon chopped cilantro
1/2 medium jalapeño chile, seeds and stems removed, diced
Juice from 1/2 lime (about 1 tablespoon)
1 teaspoon extra-virgin olive oil
Corn tortillas

Method:
Place each pork cutlet between two pieces of plastic and pound until they’re 1/8 of an inch thick. Place the cutlets in a plastic food-storage bag.

Mix together the vinegar, pineapple juice, pimentón, ancho-chile powder, salt and black pepper. Pour the marinade over the pork, seal the bag and give it a good shake to coat the meat. Let it marinate for 10 minutes to 1 hour unrefrigerated.

While the pork is marinating, for the salsa toss together the pineapple chunks, shallot, cilantro, diced jalapeño and lime juice. Add salt to taste.

To cook the pork, heat up the oil in a large skillet on medium-high heat. Take the cutlets from the marinade, shake off any excess and add to the skillet. Cook for 2 minutes on each side, or until lightly browned and cooked throughout. Turn off the heat, and allow the cutlets to rest for a minute. Add salt to taste.

Warm up the corn tortillas. Place the pork—either left in a cutlet or cut into strips—in a tortilla, and top with the pineapple salsa.

Yield: 1 or 2 servings

Winning Hearts with Cookies

People stopped and watched J walk down the rural streets of Mexico. The first time we went to El Potero Chico for a climbing trip the glances naturally caught us a bit off guard. Flattering but weird. Then someone shed some light, J has a bright and firey red beard, which was similar trait as mythical hero in their culture. Kind of suiting I thought. He even had the school girls swooning which was oddly cute. The strong sense of confidence in his stride, easy smile and fluent grasp of the native language makes him the perfect travel companion in Mexico. I have a mythical warrior at my side.

When we moved to the Tri Cities, J and I were both drawn to Pasco and the cities prevalent Hispanic heritage. J found a little restaurant, El Asadero (the grill), known for their grilled meats. We fell in love the moment we walked  into the humble restaurant that shares a building with an independent auto parts store. The husband cooks and the wife is the face of the restaurant, the kids are always at a table politely doing homework or outside playing in the warm evenings. Predictable and consistent style has surprisingly captivated our dining experience. The restaurant wins my heart in so many ways.

J warmed up to the owner the minute we walked in. Me I probably tripped, pushed my wild blond curls from my face while giggling, I stood no chance, a common theme these days.

The food at El Asadero is out of this world. I cannot get enough as much as I try. I order guacamole every time and when no one is looking I eat it with a spoon. I love their simple presentation, reasonable portions and never will you see your plate swimming in a pool of orange cheddar cheese rather a light sprinkle of fresh cojita and a tortilla chip thoughtfully standing up in a scoop of guacamole.  We always wash it down with a cold Negro Modelo in a frosty glass that is priced at a whopping $2.50. Greasy meat and refried beans need to be washed down with cold beer. We always leave satisfied and never feel over charged, a magical combination that keeps us in the ranks of regulars.

When company comes to town we drive them across the Columbia River that dissects these three sprawling cities via big blue bridge, we nearly park in the Taco Bell parking lot and on the weekend pass the spit that sets up on the weekends for grilling pastor, a welcome addition to any entree. Everyone seems to like it or just go along with our enthusiasm as J goes over the menu explaining what he likes.

Week after week we warm the doors of El Asadero at least once but more than we would sometimes admit. She relieves me warming the skillet and the TV in the background blaring Spanish soap operas is a welcome distraction from our apartment.

I had to aid in my cause because I will be occupying a chair in her restaurant until the day we flee this desert. Cookies, I thought, cookies can cure anything. I did it, I showed up Saturday afternoon with perfect snickerdoodle cookies packaged and tied with a ribbon.

She actually smiled.

She gave me chips and guacamole and my eyes got big and shiny.

Perfect ending to a story.

Snickerdoodles

Adapted from Smitten Kitchen Martha Stewart

These cookies are great gifts because of their beautiful cinnamon and sugar crust the cracks as it bakes. A great snickerdoodle will manage to be both crisp at the edges and soft nearly to the point of cakiness in the middle. J even smiled and nodded as he came back for a second cookie. Make a batch and take half to a person that you have been meaning to make smile.

Makes three dozen 3 to 4-inch cookies. Your mileage will vary by the size scoop you use.

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

Chill the dough for an hours to ease the shaping process.

Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. In theory, they can be stored in an airtight container up to one week.

Anniversary!

With our recent trip to Tennessee and the excitement surrounding the "reunion" of John's side of the family.... a very important day just kind of slid by.
Now almost a week later it is time to do it some justice. John and I have been married two years on February 13, 2009. My what a journey it has been and I know that the path ahead is filled with adventure, love, kindness, thrills, and what ever fills the gaps. Lord knows what can fill the gaps.

John proposed to me Christmas day 2005, two months later, a random date in February, we were surrounded by family and Dale, in a small beach town on the Pacific Coast of Mexico. For a week we celebrated and lived it up in a casa right on the beach. No fuss, no frills, just us. PERFECT!

I am happy to say that I have married my best friend. Everyday I grow closer to John, I am impressed and inspired by his attitude, passion, compassion, and zest for life. I know that our future is going to be a bright one. He is my soul mate.

Here we are, two years into our marriage, our first house under our belts, gainfully employed, it is the real deal. I won't lie, the transition from free spirits, living in a van while traveling, climbing at the drop of a hat to the 50 hour week jobs, responsibility life hasn't been the smoothest. I can stand up tall and proud and say that I wouldn't have wanted to take this journey with anyone else.

Here is to two years and many more to come!