Ethan's & Brandon's Camping Trip Near Buena Vista + Italian Sausage and Tortellini Soup Recipe

Ethan and Brandon went camping last weekend. Ethan needed to get out of town and into nature. I believe that he also wanted to try out the new tent that we gave him for his birthday. It is an excellent tent.

They headed out towards and camped near Buena Vista. On the way, they caught sight of a bear. It was kind of an exciting thing for the boys. I think it worried the bear. It kept looking back to see if they were following him. He could not know that all they wanted was a few photographs.

We went to Buena Vista every summer when the kids were racing bikes. We also went just as a get-away as some friends own a tiny house in town. Coming round the bend on the north side of South Park (the very same that the cartoon is based on) is always a treat. It has so many connections with fun times with the family. I think it might be the same for Ethan.

They explored the area just north of Buena Vista, which we have not done, and they came across this set of tunnels that Ethan loved. It is pretty cool.

On another day they went four wheeling and encountered an odd, troubling sight. They found that some folks from Kansas were trying to go over the trail in their minivan. We're talking about a 4-wheel drive trail. Other 4-wheelers simply waved at the family as they trundled past. The family had purchased a map from town that said it was a good road. Ethan's Delorme Atlas showed it as a trail, a 4 wheeling trail. It was clear that they were in trouble and scared so Ethan and Brandon helped them out, alternately giving them instructions on how to drive over the rock gardens and sand pits. Other time Ethan drove the van for them.

When the boys encountered the family, they were praying because they thought they were going to die.The parents both in their late 70's and overweight. Their adult son was about 35 and has mental challenges. What they thought would be a nice drive turned into much more than they had bargained for. They were also not prepared for the day as they did not have the right clothes or enough water. Before the boys rescued them, they had considered abandoning the van and walking down the mountain. There was a point where they all got out of the van to walk a part of the trail while Ethan drove through the rock garden. After the 15 minutes of walking, they were tired and done. At that point in the day, the family was about 30 miles out of town. There was no way that they could have walked out.

It took a while and the van suffered some damage. The woman, white knuckled, learned to not stop when driving in a sand pit. I would imagine that they also learned about the importance of being prepared when you go exploring in nature.

At the bottom of the mountain Ethan and Brandon intended to bid them farewell, but the family was insistent on taking them to dinner as a token of thanks. They said that they were sure God had sent Ethan and Brandon to save them. At dinner the husband leans over to Ethan and says, I want to show you something. I want you to know who you saved, and as he did that he pulled out a photograph of himself dressed as Santa. He smiled jovialy and chuckled a bit. " You see," he says with a twinkle in his eye, "you saved Santa Claus."

Later that night the boys relaxed around the camp fire. Ethan tried his hand at star photography.

By the time they returned home, I think the boys felt satisfied with their trip. I am sure that they would have been happy to have camped for a longer time, but at least they were able to get away for a short while and try out the new tent, which is a good one.

---------

It is still hot here, but we have a bounty of vegetables from our friends, so I decided to make a lovely Italian Sausage and Tortellini soup and garlic bread for dinner. I will stop on my way home and pick up some freshly shaved Parmesan cheese to put on top of it.

Italian Sausage and Tortellini Soup
via: The Kitchn


Serves 2 for dinner plus leftovers
Neutral cooking oil, such as canola
1 pound bulk hot or mild Italian sausage
1 small yellow onion, chopped
2 to 3 large cloves garlic, minced
1/2 cup dry red wine (or substitute chicken stock)
1 (28-ounce) can whole, peeled tomatoes, preferably San Marzano
2 cups low-sodium chicken stock
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
Parmesan rind (or a small hunk of cheese), optional
1 (9- or 12-ounce package) fresh or frozen tortellini (see Recipe Notes)
2 cups roughly chopped spinach
Kosher salt, freshly ground black pepper, and red pepper flakes, to taste
Shaved Parmesan and extra-virgin olive oil, for serving

Drizzle a tablespoon or two of oil into a large Dutch oven and place over medium-high heat until shimmery and sizzling hot. Add the Italian sausage (do not break it up yet) and sear until golden-brown on one side, about 2 to 3 minutes. Flip and sear the other side, another 2 to 3 minutes. Once the sausage is lightly browned on both sides, start aggressively breaking it up with wooden spoon. (The goal is to get some delicious caramelization in the bottom of the pan as opposed to just steaming the ground meat in its own liquids.) Using a slotted spoon, transfer the sausage to another bowl, leaving the fat in the pot.
Reduce the heat to medium and add the onions and a big pinch of salt. Cook the onions, stirring occasionally, until soft and translucent, about 5 to 8 minutes. Add the garlic and cook for another 15 to 20 seconds, just until you start to smell its aroma. Add the red wine and increase the temperature to high. Allow the liquid to cook out at a raucous boil, making sure to scrape the bottom of the pot to release any delicious brown bits as it bubbles.
Add the canned tomatoes and juices to the pot. Then use kitchen shears to cut the tomatoes into bite-sized chunks. Add the chicken stock, balsamic vinegar, brown sugar, and Parmesan rind. Season with kosher salt — start with about a 1/4 teaspoon — and freshly ground black pepper. Bring the liquid to a boil and add the tortellini. Reduce heat to medium-low and simmer until tortellini is warmed through, about 10 to 15 minutes.
Add the spinach to the pot and stir until wilted. Taste and adjust seasoning. (Remove Parmesan rind if used.) Serve with a drizzle of good olive oil and a dusting of shaved Parmesan.

For an easy side, use any leftover spinach to make a salad with your favorite vinaigrette, and add some frozen garlic bread if desired. Leftovers keep getting better; reheat with additional chicken stock or water, as needed.

Camping in Vedauwoo, Wyoming, A New Adventure on a Schooner Bound for Mexico for Ethan + PF CHANG’S MONGOLIAN BEEF+ BROCCOLI COPYCAT RECIPE

Now that they can both drive, Ellie and Kohlton were itching to go out and have an independent adventure sans the parents. They took a short road trip up to Vedauwoo, a lovely rock formation in southern Wyoming.

Out on the West Coast, Ethan has said good-bye, for now at least, to The Lady Washington and The Hawaiian Cheiftan. He has called them home since February. Now Ethan is on a new adventure upon the Schooner Patricia Bell. Here is information about her from the Tall Ship Festival site:
Schooner Patricia Belle was built by owner Captain Patrick Hughes from 1994 – 1998. Constructed of locally grown Douglas Fir in Port Orchard, Washington.

Her shake down cruise was from Seattle to Nicaragua, returning with 10,000 pounds of Arabic coffee to San Diego. Patricia Belle has sailed the Pacific to Hawaii, Mexican Waters annually for 10 years, Central America, Panama, through the Golf Coast of America, Bahamas, Caribbean and South America.

As a private family owned schooner, friends, family and Mariners in training are always welcome aboard.

Ethan has joined their crew to take part in the Baja HaHa, a regatta from San Diego to Cabo San Lucas in Mexico. They will be taking part in the event from Oct. 26 to November 8th. If Ethan being on the crew for the boat is a good fit, he will stay on and sail with them until he comes home for Christmas. Then he is considering going to Thailand with Emily and a few other friends for a few months next year. I am excited for him to go on this new adventure, but nervous about his being in Mexico.
-------------

PF CHANG’S MONGOLIAN BEEF + BROCCOLI COPYCAT RECIPE, slightly modified
via: Damn Delicious

PREP. THE BEEF
1 pound flank steak, thinly sliced across the grain (Ellie did not like the flank steak. I thought it was fine. Next time I might try sirloin steak)
1/4 cup cornstarch
1/2 cup vegetable oil
2 green onions, thinly sliced

FOR THE SAUCE
1/2 cup soy sauce
1/2 cup brown sugar, packed
3 cloves garlic, minced
2 teaspoons grated fresh ginger
2 teaspoons vegetable oil

BROCCOLI
2-3 cups Broccoli, trimmed to bite size pieces
1/2 cup Water



In a clean, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture until slightly thickened, about 5-10 minutes; set aside.

In a large baggie, combine flank steak and cornstarch.Toss to coat the beef with the cornstarch.

Steam the broccoli by heating the water up in a clean pan. Add the broccoli once the water is hot. Stir occasionally. Steam the broccoli for just a few minutes. Be careful not to over steam it. Set it aside as you cook the beef.

Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.

Add beef, steamed broccoli and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions.

We serve ours over Basmati rice.

Serve immediately.

Primitive Camping - Spring Break, Ethan Style

Ethan and two of his friends went camping in Palisade, less than an hour away from where Ellie, Kohlton and I were, though his style of relaxing was very different from mine. Ethan, James and Scott went on a primitive style camp-out.

They had originally planned to camp near the Book Cliffs, but that road was blocked by an gate. The guys poured over the atlas and found another location that they really liked.

They wanted to camp with as little gear as possible so instead of sleeping in a tent they dug a hole large enough to fit all three of them and deep enough for them to be in their sleeping bags and still be at least a foot below ground level. This was a natural way to block the wind. The first night was okay, but they wanted to improve on their idea the second night.

The camp fire and cooking area was in off to the side in another sort of protected by the landscape. If you look closely, you might see it. To improve the design the boys made the sleeping pit deeper and had a fire in it during the day in which they created hot coals and warmed dry rocks. As the evening approached they added a small bit of dirt and soft underbrush to create a warmed sleeping surface. Ethan said that it was so warm at times that he was sweating. They also spent some of the time exploring.

It is important to note that Scott has been working on his primitive fire making skills and he used those skills a good bit on this trip.

They had a great time and hope to go again.

Ethan has always loved dirt and mud, so you can imagine what fun Ethan and his dad had.

In this case, a muddy truck is a sign that you've been out doin' cool stuff.