Climbing in Cochise Stronghold

I just returned home from an adventure climbing in Cochise Stronghold with a NOLS alumni trip. I met some truly amazing people and got to spend time in one of the most beautiful places. I never thought I would like the desert as much as I did, but I fell in love. We had 5 days of amazing weather, which was a welcome break from winter. I gained a lot of valuable climbing experience and cannot wait to out and climb more this summer. If you like to climb then I would highly recommend Cochise Stronghold, AZ as a destination. In addition to several fun multi-pitch days there are lots of great single pitch days to be had and good camping and running too. Excellent place for an adventurous vacation!

Peanut Butter Cookies with Chocolate Chips!

I LOVE cookies but peanut butter have never been my favorite variety. Mostly because I like cookies that are cooked on the outside and still soft and chewy in the middle. Usually peanut butter cookies are flat, until now. I have finally mastered the peanut butter cookie. As usual I added chocolate because, lets face it, everything is better with a little chocolate. So if you are in the mood for some easy, yummy peanut butter cookies give these a try. The trick it using honey roasted and plain peanut butter. I like the natural kind that you mash your self at the store. Also, for the cookies to keep their shape while baking and not turn into flat biscuits chill the dough in the fridge for a few hours of overnight before baking.

Ingredients:
2 sticks butter, room temp
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 c honey roasted peanut butter
1/2 cup peanut butter
2 1/2 cups flour
1 tsp baking soda
1 tsp vanilla extract
pinch of salt

Directions:
- Preheat oven to 350°F
- Mix butter, sugar, eggs, vanilla, baking soda, and salt until smooth
- Stir in peanut butter a little at a time and combine until smooth
- Slowly mix in flour
- Add chocolate chips
- Chill dough in the fridge for several hours or overnight
- Shape into balls about the size of gulf balls
- Bake for about 12min
- Enjoy!

This Week's Moment

{this moment} - "A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see." Inspired by SouleMama.

One Moment

Sometimes life is hard and it is so easy to forget how blessed I am. It is easy to take things for granted. All of the moments that are beautiful can get smothered by focusing on the times that are difficult. So it is important for me to take time. Time for solitude, quiet, and reflection. Time to appreciate a beautiful moment in a difficult time. Time to remember how beautiful life is and can be if you let it. Time to appreciate my place. Time to be grateful. Time to remember that I need to be able to hold on as well as to let go. If I can step back and take a moment I can see all of the beauty.

This Week's Moment

{this moment} - "A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see." Inspired by SouleMama.

AL's Butternut Squash Soup

My dear friend Ann Lee is an amazing cook, and New Year’s was no exception. She is also the most generous person I know. She opened her home to celebrate the New Year with friends and made many delicious dishes. Among them was her butternut squash soup and it is the best I have ever had. I cannot think of a better way to bring in the New Year then with friends, food, and fun. Thank you Ann Lee for being such an amazing person and friend. I am looking forward to many adventures with you this year, both outside and in the kitchen!

Ingredients:

EVOO

1small onion chopped

1 piece (2inches) peeled fresh ginger

2 garlic cloves chopped

2 3/4lbs small butternut squash peeled, seeds removed, cut 3/4" cubes

1/4c fresh orange juice

S/P

Directions:

Sauté onion in EVOO until fragrant (2 min). Add ginger, garlic, squash. Cook, stir occasionally 6-8 min. Stir in 4c veggie broth, bring to boil, reduce heat. Simmer 20 min.

Purée soup on 2 batches. Stir in oj and salt.

Helpful Hit:

Pealing and cubing a butternut squash can be a very labor intensive task. To save your self great time and frustration roast the squash first and the skin will come right off. Place your squash on a baking sheet in the oven at 420 degrees for 20+min (depending on how big the squash is). When it is ready the skin will get a toasted feel to it and when you poke it the squash will be very soft. You will be able to cut it in half and scoop the meat right out.

This Week's Moment

{this moment} - "A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see." Inspired by SouleMama.