Who says safely quarantining means you’ve got to stay inside?
I just got back from a much-needed getaway to Mount Hood – 40 miles of deep breathing, lots of laughs (lost our lighter in the first 5 miles), and amazing views. If you have 3-4 days to tromp around the mountain, I highly recommend it – it’s a busy trail but still worth it. And remember, wear a mask when passing fellow hikers, please and thank you :)
Favorite Meal – Curried couscous + Raisins + Tuna
Favorite Snack – Punjabi Snack Mix + Race Caps
Favorite Equipment – Jetboil + Katadyn BeFree Collapsible Water Filter
If you don’t have the time or gear to go backpacking, I recommend checking out the Sandy Glacier on the west side of Mt. Hood. Head to the Top Spur Trailhead and take the Timberline Trail to the Muddy Fork of the Sandy Glacier. Elk Cove is another beautiful area on the north side!
In addition to my food delivery services during quarantine, I recently began catering selective gatherings. Please inquire if you would like more information on how I am partying safely. Here’s a list of CDC and FDA guidelines I’m following for gatherings and food delivery.
OREGON COAST WOMEN’S RETREAT
with Bonnie Weeks
Sept 11-14, 2020
Picture this: a room of women, all of them with powerful stories, hidden abilities, and deep yearning to discover what lies within the unwinding of expectation. These are women ready to shed old stories and take on a bit of wild exploration. This is the wild unwinding of who we think we need to be and instead, step into the women we’d like to become. Is this calling you? Come.
Pulse garlic, pinenuts, and salt until coarsely chopped. Add the basil, olive oil. and lemon juice. Blend until desired consistency is achieved. Set aside or make ahead of time and store in the refrigerator.
1 tablespoon olive oil
1/4 cup gluten-free panko breadcrumbs
1/4 cup parsley, minced
zest of 1 lemon
Flaked salt to taste
cracked black pepper
1 cup grilled corn
1 cup grilled zucchini
1 cup roasted cherry tomatoes
1/2 cup pesto
12 oz pasta (I used Ancient Harvest Gluten-free Spaghetti)
Heat oil in a skillet over medium heat. Cook panko, stirring, until golden. Season with salt and pepper. Remove from heat then toss with parsley and lemon zest. Set aside.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain then immediately toss with pesto.
Portion the noodles onto 4 pasta bowls. Top each bowl with zucchini, tomatoes, corn, and crispy panko.