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.