Howdy all y’alls all.
This seems like the only appropriate way for me to talk to you now that I’m in Wyoming. I’m sitting in a coffee shop with Ben, clutching my computer with claw hands like it’s my lifeblood and sipping a soy iced chai because my life at this point literally depends on getting a sweet, milky, weak dose of caffeine. To be honest, I just typed “caffeine” six different ways and then had Spell Check fix it for me. NEED MOAR ICED CHAI.
This is the sixth day of our road trip. Ben says, “it doesn’t feel like it’s been long or short yet,” which sums it up. So far, we’ve been to Minneapolis, the Badlands, and Grand Teton National Park. In Minneapolis we stayed with Haya and Bernice. We rode bikes (as apparently everyone and their mom and their mom’s mom do in MPLS), drank Brass Monkeys (Colt 45 and orange juice), got awesome bread from my pal Selima, hung out with my cousin Cole, got soy ice cream at a place called Izzy’s and played Settlers of Catan. In short, everything awesome. Here is Bernice being a diva and a half.
Because no blog post should be complete without a recipe, you will find one which I made for our lovely host Haya at the bottom! After Minneapolis, we hot-footed it to the Badlands, which was about eight not-painful hours in not-boring South Dakota. I hereby nominate we change the name to the “Goodlands,” because that shit is awesome! We hiked around for a few hours and forgot we were on earth, not Mars.
After the Badlands we drove ten (10) hours to get to Grand Teton Nat’l Park. It’s pretty crazy how quickly the landscape changes from Midwestern pancake flatty mcflat flat to MOUNTAINS in the course of just a few hours. When we got to the G.T.s I flipped the fuck out. I could try to count how many pictures I took, but that would take forever, so I will instead estimate that it was about 4,700 (in the first 15 minutes). So much pretty. That’s all for now! Our next stops are Bozeman, MT, Glacier National Park, Seattle, and Portland! More pictures of dogs, mountains, and food to come!
Minneapolis Summer Chickpea Quinoa
Couldn’t think of a more creative name than that.
- 2 cups uncooked quinoa
- 3 cups water or veg stock
- 1 can chickpeas
- 1/2 cup cilantro, chopped
- 1/2 red onion, diced finely
- 1-2 carrots, chopped
- 1 cucumber, chopped
- 2 Tablespoons tahini
- 1 lemon, juiced
- 1 Tablespoon maple syrup
- 2 teaspoons olive oil
- 1/2 teaspoon curry powder
1. In a small bowl, whisk together tahini, lemon juice, maple syrup, and olive oil. Adjust to taste.
2. Bring the water to boil and cook the quinoa 10-15 minutes, or until tender. Add the chopped carrots in the last 2-3 minutes of cooking so they become slightly tender. Drain the water out, then mix in the cucumber, onion, cilantro, chickpeas, dressing, and curry powder. Serve warm or chilled.