The Hoppy Okapi

Fun, Food and Beer in America’s Finest City

101 Things in 1001 Days Update: 12/12/08 December 12, 2008

Filed under: 101Things — Amanda @ 8:00
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It’s been 130 days since I started my 101 Things list – 13% of my time is up, so it seems like a good time to see how I’m tracking toward list completion. Here are some things I’ve recently finished or made progress on:

  • #16    Make one recipe from every cookbook I own: entries for this were frozen at 63 cookbooks, so if I get more, they don’t get added to the project. I’ve made recipes from 10 books so far, so I’m about 16% done with this task – not too bad, but it seems like a lot of work just to cross one thing off the list! One of these days I’ll write up the recipes and get some blog posts done for these!
  • #35    Complete a cook-through (or drink-through) blog project: I’ve completed three recipes from Sangria so far, so I’m about 10% done with this one. It’s a little bit less daunting than the cookbook project, and I should be able to finish it fairly easily.
  • #51    Hike to the top of Half Dome in Yosemite: I’m scratching this one off the list – I didn’t quite make it to the top, but I did discover that it’s not something I actually want to try to do, at least  in the next couple of years – getting almost to the top is good enough for me!
  • #57    Visit a US city I’ve never been to before: Our trip to Austin allows me to cross this one off (technically Fresno could have counted too, but since it wasn’t the main destination of our Yosemite trip, I held out for another trip.)

With numbers 51 and 57 crossed off, I have eleven things done and several others in progress. That’s about 11% done with 13% of my time gone – not too far behind, but there’s a lot left to be done – I’d better start making some progress on the rest of my list!

 

Yosemite Hike: Half Dome December 10, 2008

Filed under: hiking,outdoors,vacation — Amanda @ 8:31
Tags: , , , ,

Yosemite flashback #2: Half Dome, September 16, 2008

Having packed our bags and made our sandwiches the night before, we woke up at 5am on Tuesday to get ready for our trek up Half Dome. We drove over to the trailhead parking area and left the car just before six. It was dark enough that we had to backtrack and walk along the road to the trailhead, as the narrow path through the woods was obscured. There were around two dozen people starting out at the same time, including a big group of about twelve people. We made a quick stop at the Happy Isles trailhead, then started up the paved path to Vernal Falls. The darkness was fading into shady morning light as we climbed that first mile, the sometimes-steep 430 foot climb a good warmup for the trail ahead.

Vernal Falls, almost dry in mid-september

Vernal Falls, almost dry in mid-september

Unlike Yosemite Falls, which was entirely dry, Vernal Falls still held a trickle of water in mid-September. While that made for less spectacular pictures, I was quite happy with the lack of water on the stairs leading toward the top of the falls. Our guide book claims that there are about 300 steps on the trail from the bridge to the top, but it felt like a lot more as I was climbing them. I went at a slow-but-steady pace, counting out 40 or 100 footsteps before pausing for a rest. The steps are only about 0.6 miles, but they were steep! Still, I was fairly well energized and felt triumphant when I reached the top.

Top o the Falls (Vernal, that is)

Top o the Falls (Vernal, that is)

We paused for a bit of GORP before heading up the trail to Nevada Falls. Although it’s a higher climb and longer than from Vernal Bridge to the top of those falls, the path to Nevada Falls was made more palatable by friendlier switchbacks, sometimes with granite stones providing a ramp with some traction but rarely resorting to the cursed stairs of Vernal Falls.

Approaching Nevada Falls

Approaching Nevada Falls

After a quick break for beef jerky and pictures of the falls, we headed onward to Little Yosemite Valley, a relatively flat mile or so of trail that was a welcome respite from the endless climbing. Just before we got to the valley floor, we saw three mule deer – one watching us for any sudden moves, another eating away without a care, and the third hiding behind a fallen tree, poking it’s head up to watch us every few seconds.

Doe, a deer, a female deer...

Deer in Little Yosemite Valley

After a mile of mostly flat sandy trail, we began ascending again, relatively gradually through a shady pine forest with pine needles and acorns and pine cones strewn along the trail.

Half Dome from the trail

the back of Half Dome from the trail

After climbing for a while, we reached a sign – Half Dome: 2.0 miles – hooray! From there, we continued climbing through the pines, the trees gradually thinning as we got higher. We stopped for a sunscreen break at the edge of a cliff, where we could look out toward Clouds Rest and other cliffs along the northern edge of the valley.

Half Dome, getting closer!

Half Dome, getting closer!

After a few more minutes of ascending, the walk getting tougher from the high elevation, the granite steps up the shoulder of Half Dome started without much warning. Incredibly steep, and in a seemingly endless series of short switchbacks, these made for a touch climb and I stopped for a break about every twenty steps. After finally reaching the end of the stairs, we had to find our own way up to the top of the shoulder, as the trail all but disappears on the final ascent. On the top, we found a sort of staging area, where people took breaks before the final summit push, and gathered their courage or waited for others who pushed on.

Half Dome - the cables

Half Dome - the cables

After a five minute break to gather up some energy and decide whether to go forward, we made our way across the gap to the true base of the climb. After an initial bout of apprehensiveness I decided to try the cables, but there were ominous clouds gathering and the wind was growing. Not wanting to be caught on the summit in the rain (or lightning!), we waited for most of the clouds to pass, then started to ascend.

The beginning for the climb

the beginning of the climb

I soon discovered that the cables were even scarier than they looked; incredibly steep and with granite worn smooth by thousands of hikers, there was very little traction. After three or so pushes upward, I decided there was too much scary ascent (and an even more terrifying descent) ahead, and decided to turn back. Chuck went onward for a few minutes, but then began getting cramps in his forearms and was unable to grip the cables well, so he headed down without reaching the summit as well.

getting stormy...

ominous clouds...

the sunny side of the valley

the sunny side of the valley

and the stormy side

the stormy side of the valley

We climbed back up to the top of the shoulder to eat part of our lunch, but the wind was picking up and we decided to get down to safer ground in case it started raining. As we made our way carefully but quickly down the wind got worse, forming twisters here and there along our descent, picking up dust and debris and sending it flying into our faces. We took a break again once we had safely descended, thinking that the people who were just starting up the slope in the wind and intermittent raindrops were a little bit crazy.

from below the treeline, looking back at the trail

from below the treeline, looking back at the trail

view to the north

view to the north

We traipsed back down through the pine forest and into the valley, noticing that the river looked quite inviting – it seems like Little Yosemite Valley would be a fun place ot backpack and stay for a night or two, relaxing in the river and maybe trying the crazy Half Dome hike again. In any case, we were soon ascending out of the valley, and then descended back to the Nevada Falls trail junction.

This time, we took the John Muir trail to the edge of the Falls, where a bridge crosses over just above the spot where the falls begin.

Top of Nevada Falls, John Muir trail

Top of Nevada Falls, John Muir trail

it looks like a peacefull stream in mid-september

above the falls, a peaceful stream in mid-september

Presumably the whole area is wet with spray and the pools above the falls are churning violently in the spring, but at this time of year the falls were fairly docile and people were swimming in the pools above the falls and playing on the rocks just below the bridge, making a mockery of the signs imploring you not to do either of those things.

beginning of Nevada Falls

beginning of Nevada Falls

looking at the edge of the falls

looking at the edge of the falls

This too seems like a fun destination for a hike of its own, and it was a good resting point before the final descent of our hike.

view of the valley

view of the valley

From the falls, we had almost four miles to go; the first three were semi-shady switchbacks along the Muir trail, first along more exposed ridges and then through a forest as we got closer to the Vernal Falls bridge. This part of the trail was mostly uneventful, except for passing an ultra-noisy school group and a small group on horseback. I was quite happy to be back at the Vernal Falls bridge, about nine hours after we first passed through. I filled up a bottle of water, having drunk my last bit on the descent to the bridge, and we set off again, only one more mile to go!

It was funny on the way down, passing all the people whose only destination that day was the bridge, and knowing what we were coming back from. we also passed a lot of people who were also heading back down – we were moving faster just because we were so much more eager to be done hiking for the day! With a longing glance at the now-open snack shack at the trailhead we slogged the quarter-mile back to our car, and collapsed there with relief. It took us just about 9 and a half hours for the trip, and we took breaks for probably 45 minutes or an hour of that, so it was about eight and a half hours of hiking for the day.

 

Adventures in Sourdough II: Pita goes Poof! December 7, 2008

Filed under: baking,bread,sourdough — Amanda @ 17:51
Tags: , , , , ,

This week I decided to make hummus and tapenade with tuna for my work-week lunches, and so naturally I needed to make sourdough pitas to go with my dips.

Classic Sourdoughs by Ed Wood

Classic Sourdoughs by Ed Wood

This is my first recipe from my new sourdough book Classic Sourdoughs by Ed Wood, and I have to admit that I found the instructions on culture preparation a bit confusing, especially since I’ve been reading multiple sourdough books and blogs lately, and the instructions in the book are unspecific and non-linear at times.  For example, the recipe calls for 2 cups of cold liquid culture, then adds flour and water twice before declaring the culture active, but if I took some of that “fully active” culture and made that my new starter culture, it would have a much lower hydration level than I’m keeping…but if I just take my culture which has been sitting in the fridge for a week and use 2 cups, am I assured that it will be active enough in the specified times? There weren’t any helpful clues about what the dough should look like during each step, so I felt pretty tied to the times listed, and confusion ensued.

The recipe

The recipe

Ultimately I decided to feed my liquid culture on Friday night, let it become active overnight, and set aside two cups of that for the pitas. After putting those in the fridge for a couple hours (during which the volume shrunk so that I had a little less than two cups, oops!), I added a cup of flour and a quarter cup of water, and started mixing:

first mix

Pitas: first mix

I let that sit for twelve hours, during which time it became delightfully bubbly:

pita_bubbly

Pita dough after first proof: bubbly!

I then repeated the flour and water mix:

pita_sponge_2

Pitas: second mix

And let it sit around for eight hours and get bubbly again:

pita_bubbly_2

more bubbles!

First thing sunday morning I added the rest of the flour, plus the sugar, salt and oil, kneaded the dough a bit, and formed it into eight rounds:

pita_rounds1

soon-to-be-rolled pita rounds

Out of curiosity, I weighed the rounds as I was forming them to see how accurately I had divided the dough, and I was pretty impressed! The first six were all pretty close to 6 ounces each (between 5.5 and 6.5 ounces), and then I made a slightly smaller one and had to adjust a little. Pretty good for eye-balling the dough as I divide it though!

My other point of contention with the recipe came at this point. While I can usually depend on Mr. Wood to not lead me astray, the book directed me to roll the dough into 1/4 inch thick rounds and then “form two stacks with the rounds, separating the rounds with waxed paper or paper towels”. My advice: NO!!!! DON’T STACK THE ROUNDS! Maybe there’s a secret trick that everyone knows but me, or maybe in other places waxed paper and paper towels are made with super-ultra-nonstick substances, or maybe a thick layer of flour between each pita and the waxed paper on top of it is implied, but I personally have nearly lost a batch of naan to an ill-advised waxed paper stack, and when I read that the rounds were to proof for another 90 minutes AND that the rounds should be handled carefully because disruptions to the surface might cause the poofy magic to fail, I suspected that many people have suffered un-poofed pitas due to the stacking instructions, and I felt sad for them. (I layed out parchment paper on sheet pans and heat-safe cutting boards, layed two pitas separated by about four inches on each board, and slid the parchment onto the baking stone right along with the pitas.

When at last the oven was heated and it was time to bake the pitas, I watched the first batch anxiously for signs on poofing – I was quite nervous that all my pitas would be flat, but then after about 3 minutes, the first two pitas started to magically expand:

Poof!

Poof!

After the first batch I skipped the baking sheet and put the parchment directly on the stone, but there was no difference in the results. The recipe called for a cook time of about five minutes, when the pitas were both poofed and browned. I had poofiness after five minutes, but browning took another five or six. I thought about taking one batch out after only five minutes anyway, but they looked too anemic, so I left them in the oven…maybe it was the wrong day to bake with the convection feature turned off!

Plenty o Poofy Pitas

Plenty o Poofy Pitas

My crust is crisper than typical pitas, and the pitas don’t deflate into softness when they cool, so I have some concerns about the normalness of the pitas – I have no idea if they’re supposed to be ballooned throughout their lifetime or not. (Two of the eight pitas experienced some poofing failure, possibly from over-handling during the rolling stage – handle your nascent pitas carefully!) They are quite tasty though – we tore into one just before lunch – it was a little bit sour and a little bit chewy (it was a non-poofer). I did a tiny bit of research and found some recently baked pitas at pete-bakes.com, and from Pete’s pictures it looks like perennial poofiness is ok – I’ll take a consensus of one, and call the pitas a success!

 

Sangria Drink-Through #3: Sparkling Apple Cider Sangria December 6, 2008

Filed under: 101Things,sangria,wine — Amanda @ 19:11
Tags: , , , , ,

This fall-flavored sangria was originally intended to go with our Thanksgiving dinner, but we were cooking so much that day and refrigerator space was at a premium, so we waited until the Sunday after to make sangria. We were still eating Thanksgiving leftovers for dinner anyway, so it all worked out in the end.

Sparkling Apple Cider Sangria recipe

Sparkling Apple Cider Sangria recipe

This sangria features several layers of apple flavor: raw apple slices, apple brandy, and sparkling cider. We jumped on this oppurtunity to try an apple brandy, and purchaed one made by Clear Creek Distillery in Portland, OR. Trying the apple brandy was fun, and Clear Creek makes a lot of interesting “pure fruit spirits” that I want to try – especially the eau de vie of Douglas Fir!

ingredients

I sliced the apple the easy way, and tried to make my inelegant orange and lemon peels look pretty:

applezest

Adding the cinnamon to the non-wine ingredients made me feel like I was making an apple pie.

pre_wine

combined ingredients, pre-wine

I added the wine…

Drunken Apples

Drunken Apples

And then waited for a while! Just before dinner I added the apple cider and poured the sangria into our butterfly glasses:

Ready to Drink!

Ready to Drink!

I think the wine I used here was a little bit darker than what the book called for (or else the glasses in their pictures were just narrower and on a lighter background!), but the flavor of the sangria was good nonetheless. I think the darker wine stood up well to the sweetness added by the sparkling cider, and there was just a hint of cinamon in the finish. It’s the closest to a classic sangria that I’ve done so far in the drink through – classic with an apply twist. For warmer weather, I might lighten it up by chosing tarter apples and using half cider and half sparkling water, but this is a good treat for fall.

 

 
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