Tag Archives: Travel

Lindsey and JT’s Epic Road Trip Extravaganza Part 4: We Didn’t Start the Fire. No, seriously, we didn’t.


Night 3 (7/13/11)
To make up for extra time spent in Santa Fe, we decided to skip Canyon de Chelly and camp in the Coconino instead. It was closer to Phoenix, which meant we’d have time to hike the Blue Ridge Reservoir in the morning before hitting the road again. Bonus: the weather was way cooler. Downside: we wouldn’t get to the campsite before dark, which meant that all setup and fire starting would be done with flashlights only. We were okay with that…in theory…

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Lindsey and JT’s Epic Road Trip Extravaganza Part 3: That Is *Not* a Pickle!


Day 2 (7/12/11)
When it comes to beer-tasting, my time spent in Santa Fe was a giant win. But it was a giant fail for food. C’est domage.

Upon our arrival in Santa Fe, JT and I went straight to the opera, (have I mentioned that he’s a badass props master?) where I met his friends and fellow badass prop artisans. I’m always amazed by the insane amounts of skill–and ridiculously cool job–that they have. Seriously. Why can’t I get paid to put together a model car, or create a giant lion out of foam?

But I digress. Continue reading

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Lindsey and JT’s Epic Road Trip Extravaganza Part 2: Not All Camp Stoves are Created Equal, Tasty Camp Breakfast is Tasty, & Wow! That’s a Lotaburger!


Night 1 (7/11/11)
Good news: I survived night one. Bad news: night one’s dinner consisted of grapes, peanut butter & jelly, gatorade, cupcakes, and half a beer.

Okay, so it doesn’t seem that bad. But when you consider why that was our dinner, it’s just plain sad. Upon removing the camp stove that Jesse loaned us from the back of the car, we were rather surprised to discover that the stove is fuel-powered and not propane powered. Too bad all we had was propane. After much frustration and fear of blowing everything up, JT figured out how to get it lit, but by then we were just annoyed and hungry. Cue the sandwiches. This would have been fine, save for the swarms of stupid moths that wouldn’t leave us the hell alone.

Seriously, of all the creepy crawly growly rattle-y potential pests awaiting us at our campsite, we were attacked by moths??? Once a moth landed on my cupcake, I’d had enough, and opened a beer. Which I didn’t finish, because there was lightning in the distance, and quite frankly, I was just tired. So it was off to bed, but not before many many prayers that we wouldn’t be attacked by bears or fire ants.

Thus ends night one. Continue reading

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Lindsey and JT’s Epic Road Trip Extravaganza Part 1: I Fought the Brisket and the Brisket Won


JT and I have embarked on our epic!road!and!outdoor!trip!, which means that we’re planning to eat all sorts of tasty foods. Which states are we driving through, you ask?

  • Texas
  • New Mexico
  • Arizona

And apparently the trip involves a rather intense outdoor component, too:

Did I mention that I’m ridiculously high maintenance? Sure hope JT knows what he’s gotten himself into…

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Just call me Sangria San Juan


That kinda sounds like a strippers name, and although it was hot and muggy enough to make you want to strip when we arrived in Puerto Rico, I can assure you that I had on more clothes than Rihanna wore in her last three concerts combined.  The past few weeks leading up to the trip, I did nothing but research restaurants and dream up fictious Puerto Rican food concoctions.  While I had things that I definitely wanted to try, I came across several things that I hadn’t even thought about…hadn’t even imagined.  I figured this post would be a good follow up to Lindsey’s “Thirsty Thursdays”.  We’ll call this Sweet Sippin’ Saturdays!

Upon arriving at La Concha and looking around a bit, we were eager to get out and do some sightseeing.  Unfortunately, we weren’t visiting during the dry season and were caught in the middle of a 45 minute torrential downpour.  So we decided to eat at one of the restaurants at the hotel…this was our “go to” for the remainder of the trip.  We were greeted by a very attentive and gracious staff and they were willing to suggest or caution against certain items on the menu.  …Too bad Amanda kept getting that tough a** chicken sandwich!

Anyhow, our waiter David (pronounced Dah-veed) was enthusiastic in his recommendation the Chambord Sangria.  And while I’m no red wine connoisseur, I said what the hell and went for it…went for it so much that I ended up spending $60 on a pitcher.  La Chambord SangriaThis was a novel idea!  Why had I not heard of this in the US before???  It only makes sense to add a fruit based liqueur to a fruit based drink.  Pineapple was not only used as a garnish but it was soaked with Chambord, which made for a delish snack while drinking.  The raspberry sweetness added to the somewhat muted flavor of the wine.  You got all of the Chambord, but on the back end, you could taste the wine and the fruit.  IM HOOKED!  This became our staple drink for the duration of the trip…for meals…poolside…and in place of water when we needed hydration.

I then proceeded to dive into several pitchers in hopes to figure out the ratio of ingredients.  I think I may have it, but I’m gonna throw a curveball by using white wine as a base instead.  After driving around Baltimore for forever and realizing no one sells a normal sized bottle of Chambord, I was ready to get this sangria crackin’!  The mini bottle actually worked perfect for this.  Find the recipe below…it makes one pitcher (but keep in mind to make this at least one, but no more than 5 days in advance if you’re adding fruit):The ingredients

ͽ  2 bottles of Spanish white wine (it can be inexpensive, you’ll be sweetening this later)

ͽ  1/5 of a fifth of Brandy

ͽ  ½ cup of orange liqueur (I like to use a Spanish one, Torres, but Grand Marnier works just fine)

ͽ  375ml Chambord

ͽ  1 c of orange juice, sans pulp!

ͽ  1 apple sliced very thin (you can add or substitute any light fruit…peaches, white grapes and pineapple work well)

ͽ  simple syrup, to taste (to make, boil equal parts sugar and water and let cool first)

Let it marinate!

Mix well and let sit overnight, at least.

PS:  Also, this recipe does produce a slightly strong (not a watered down restaurant) version, so all ingredients can be adjusted to suite your personal taste.  Gypsy says, bottoms up!

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