I find it interesting, that while life and of necessity both making and eating food continue, writing about this may not. At the end of April I was gifted with a 6 day hike in the Grand Canyon. My best friend and I decided last fall to do this trip together and it not surprisingly was our 'best trip ever'. We hiked long and hard and were gifted with being part of this amazing piece of our world. We of course ate many energy bars and trail mix as well as meals prepared by the lodges and hotels. My favourite meals were prepared by our 2 guides, Travis and Marc, Travis being a foodie extraordinaire. A banquet 'fit for royalty' was prepared at the bottom of Havasu Canyon on a small BBQ. (..and yes, our guides carried all ingredients all of the way down in their packs) It started with grilled Brie with blueberries (see photo)on French bread; grilled fresh salmon served with home-made pepper, onion, cilantro, pineapple salsa (see photo) and chicken grilled in balsalmic vinegar and olive oil; grilled portabello mushrooms and couscous with grilled zucchini and asparagus....since I have been back, I have made a conscientious decision to become vegetarian. Knowing more about factory farming as well as reading the amazing book "Birdology" by Sy Montgomery has opened my eyes and heart to the creatures who have graced my table with their flesh. So....I am experimenting with tofu, have started to include 3 Tbsp of hemp hearts in my breakfast porridge and have opened a new chapter in my life and love of food. In actual fact, I think that I am just picking up the pieces of my initial venture into being a veg that started about 25 years ago and just fell by the wayside over the years. Stay tuned for more recipes and learnings.....Love to all
