A Good Start

Chris and I made a resolution of sorts waaaaay back in January. We resolved to get our asses (and the rest of our bodies) out of the house more often, to experience as much of our amazing surroundings as possible, and along the way, to Get Fit. I’m a little on the cheesy side, so I aptly named this “Get Out and Get Fit 20-12”. Yup – lame as can be is me!

But whatevs. My point today is to tell you how awesome that plan’s been going so far.

Living in Northern California is nothing short of amazing – I know I’ve said that a time or two. Having the ability to hike and camp in February isn’t something I’d really considered before – but it’s more than possible here. Of course, if you’re a person of “seasons”, which I thought I was until last year, you’d surely miss the below-freezing temperatures and snows that happen elsewhere in the early parts of the year. If we ever start to miss that, we’ve realized that Tahoe is a weekend away, and loaded with snow and cold-ness right about now. But I haven’t missed it yet, and currently we are more than content with the mild winter, our down coats packed far away in the back of our closet.

So we’ve been going on these hikes around the Bay Area every chance we’ve gotten on the weekends. We hop up early one weekend morning, smoothies in hand, and head in whatever direction sounds good for the day. Chris gets to do his regular research about the area, and I get to figure out how to feed us, which is usually lots of fruit and granola, and a pre-made sandwich from Faletti’s to share. We’ve checked out the redwoods and beaches near Mt. Tam(alpais), we’ve gone down to Half Moon Bay and seen the Santa Cruz Mountains, and we’ve been to Mt. Diablo – twice.

This past weekend, get this, we went camping. Yeah! In February! Sure, it got down to the 30’s overnight, but despite the fact that we were sleeping outside, our sleeping bags kept us plenty warm. There were coyote conversing nearby, owls hooting throughout the night, and weird-sounding birds making strange puffing noises at 6 am. There were gigantic raccoons teaming up to pull open a trashbag left out by nearby campers, and shortly after we got there and started unloading the car, the fog rolled in like nobody’s business, making things look all sorts of horror movie-creepy.

With a little bit of planning, there was good food and plenty of good times. Yes, camping in May or August is sure to be warmer, but the fact that we could camp in February meant we had to camp in February. So we did.

After a night of grilled chicken, sweet potatoes, fire-toasted legit s’mores, a little beer and wine (ssshhhhh…. the park said it was against the rules..), and some tunes, we called it a night and hopped up the next morning to make breakfast, finish off some leftover bloody marys (brought over for Super Bowl fun), and hike on another gorgeous Sunday.

2012 is definitely off to a good start.

Other Bay-Area hikes (Flickr pool):
Mt Diablo – Eagles’ Peak
Mt Tamalpais to Stinson Beach
Purisima Creek & Harkins Ridge
Mt Diablo Summit Loop + Camping


Achiote-Marinated Grilled Chicken
Adapted from Rouxbe, serves 4

time commitment: 30 minutes active time (prep & grilling), at least 1 hour marinating

printable version

2 oz achiote paste*
1 t dried oregano
1/2 t g cumin
juice of 2 limes
2 T brown rice vinegar
2 T grapeseed oil (or olive oil)
2 cloves garlic, minced
1 T adobo sauce (from can of chipotle chiles in adobo)
1 chipotle chile (from can), minced
salt and pepper
4 boneless, skinless chicken breasts
2 T cilantro, roughly chopped

*achiote paste is essentially ground-up annatto seeds with a few other ingredients. I usually find this on the Mexican food aisle with the Mexican spices. it’s a dark burgundy color, usually sold in small “blocks”.

mash up achiote paste in a small bowl and add the oregano and cumin. Add the lime juice through the minced chipotle chile and mash/mix until as smooth as possible. season to taste with salt and pepper (1/2 – 1 t of each).

slice three small slits into the top of each chicken breast. place chicken breasts in a large ziploc bag and add half of the marinade to the bag. close bag, shake to mix marinade into chicken. refrigerate for at least an hour, up to overnight (more marinating = more flavor). save the remaining half of the marinade for basting.

heat grill to medium-high. grill chicken over indirect heat for ~5-6 minutes per side, until cooked throughout, flipping once. brush reserved marinade atop while cooking. top with cilantro and serve.

8 thoughts on “A Good Start

  1. Sounds like a great escape. Last time Michael and I went camping, we ran out of room in the car because we packed so much food. I felt like I packed up my whole kitchen and brought it with us….hardly roughing it!

  2. Camping in February – now that’s the life! Sweet ‘taters baked snuggled down in fire coals has got to be one of the very best foods. They just taste BETTER. And I’m just a little jealous of a weekend camping trip in February!

  3. Kenna – that’s awesome! it’s hard to really “rough it” when your car is right there. at least that’s how we felt, too!

    Caroline – miss you🙂

    Jenn – yes, it is! and yeah, something about the ‘taters being IN the fire made them so damn good.

  4. Shaw Girl says:

    I just wanted to let you know, you have inspired me to go hiking. We’ve rented a cabin near Shenandoah National Park and have mapped out two days worth of day hikes! This will be my first time hiking (eek!!!) but I am very much looking forward to it. And it was this post that put the idea in my head. So thank you…or curse you if I end up hating hiking🙂

    • Dude – how awesome! I think you’ll have a blast, but I’ll tell you – it will KILL your legs at first. I hope you don’t curse me. Maybe you’ll end up out my way and we can hike together one day! (fingers crossed!)

  5. Shaw Girl says:

    Well I just may end up doing a blog post about our hikes and cooking adventures. So you’ll get to see the joys (and possibly the tears) of my first hike! I’ve been toying around with a new blog so I’ll keep you posted!

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