Vegan Super Bowl Chili

2 – Small Yellow Onions
2 – Heads of Garlic
1 – Red Bell Pepper
3 – Jalapeños
2 – Shiitake Mushrooms
1 – Handful Baby Carrots
2 – Zucinni
1 – Can of Diced Tomatoes
1 – Can Tomato Sauce
1 – Can Black Beans
1 – Can Garbanzo Beans (drain liquid and rinse)
3 – Cups Vegetable Stock (drain liquid and rinse)
1 – Tbs Cumin
2 – Tbs Chili Powder
1 – Tsp Cayan
1 – Tbs Olive Oil
1 – Vegan Sour Cream
1 – Avocado
1 – Vegan Cheese20140203-231150.jpg
Dice all the veggie’s, and put your favorite chili pot on the stove set to med/high. Once you pot is hot, throw in the oil, onions, garlic, bell peppers, and jalapeños. Stir the quartet for about 3 min until the onions are soft Then add the zucinni, mushrooms, and carrots. Let them get all happy in your pot, wait till they give off there juice, and get tender, about 10 min. Next add your chili powder, cumin, and cayan. Now your kitchen is smellin real good. Add the diced tomatoes, tomato sauce, black beans, garbanzo beans, and veggie stock to cover.

20140204-000313.jpgBring your concoction to a boil and put a lid on it. Reduce the heat to low and simmer for 30 min.
Now make some rice.
To serve, put some rice in your bowl, and ladle yourself some chili. Dollop some vegan sour cream, sprinkle some vegan cheese, and strategically place sliced avocado if your into that sort of thing. Your about to be real happy.


Getting Married!!!!

I really had no idea what I was getting myself into. I was under the impression that you just signed some papers, have a party, then your married; Well I was wrong. Watching Amber walk down the isle was a very intense moment. I love her so much and it really hit me hard at that moment. We said our vows and walked away a married couple. It was the happiest I have ever been. Then it was time to party!!!! We grilled some hot dogs, ate some cake, rolled out in the Rolls Royce, and fired up the jacuzzi tub in our pent house balcony suite high in the sky. I can’t imagine anything at our wedding being more perfect.

The next morning we had to check out. In true form, we took the easiest way we knew how, over the balcony rail we went “falling in love”.


Rock Canyon and it’s Wildlife

20131224-153927.jpgWhat started out as an uneventful hike, and BASE jump at Rock Canyon turned into an epic nature walk, with a neon sky to top it off.
While hiking up I was at starring at the ground, and saw some hoof tracks. As I looked up I was no more than 5 feet from 2 extremely large Big horn sheep, and 3 younger, and smaller ones. Holy smokes I was nervous. Me, and Amber slowly backed away from them, and admired there dominance on the Mountian. 20131224-155320.jpgThe sheep eventually moved out of the way, and we were able to continue hiking. Right after that we walked next to a bush, and 10-15 quail came flying out of it, over are heads, and down the face of the cliffs. They are quite loud, and after being a little on edge from the sheep, the quail scared us pretty good. Then we made it to the exit point as the sun was setting and had a romantic sunset base.



20131224-161302.jpg Go on a nature walk through the snow as soon as possible. Go find a Mountian Goat, or scare some quail. Just get outside and explore this awesome planet and witness it’s wildlife.


Watermelon radish and Golden beet Soup

1- Large watermelon radish
1- Small bundle of golden beets
1/2- Shallot
2- Head of garlic
1cup- Vegetable broth
1can- Garbanzo beans

20131212-230042.jpgCube the radish and the beets. Peel the garlic and dice the shallots. In a large sauté pan, add a teaspoon of olive oil, and shallots. Set to med heat and cook the shallot till they are tender. At this time add the garlic and cubed beets and radish. Cover and occasionally stir for 10 min. After that transfer all of the veggies to a oven safe pan or tin foil and place into a pre heated oven at 350. Roast the veggies for 30-40 min till they are tender. From the oven, place the warm veggies, 1/2 can garbanzo beans, and the vegitable stock into the blender. Blend until smooth. For thicker or thiner soup increase or decrease the amount of vegitable stock. Garnish the soup with the the unblended beans, olive oil, and salt to taste.