• Blog,  Vietnam

    Your Guide to Vietnamese Coffee

    Vietnam is fueled by coffee. And it’s not just the roast that delivers a great coffee experience here, it’s the setting you’re in and the people who surround you that create memories. I’ve had the pleasure of drinking it in just about every corner of this lovely country. I’ve sat alone in front of a fire in the pre-dawn chill of a Hmong homestay in the Ta Van valley near Sa Pa, waiting patiently for the drip drip of the coffee to stop so I could enjoy my first cup of the day. I’ve been handed an icy cold milk coffee from a boat vendor at sunrise on the Bassac…

  • Blog,  Road Trip USA

    Blowing Through Marfa, Texas

    How to experience this arty, funky Texas town when the galleries are closed. Phil and I arrived in Marfa, Texas late in the afternoon on a Sunday in November, as part of our cross-country road trip. Because of our arrival time, we missed out on the gallery scene, and all of the cute shops had shut down for the day. We had Organ Mountain National Forest in New Mexico as our next stop, so we knew we were just going to use Marfa for quick overnight before hitting the road again the next morning. So…what to do with a night and a morning in Marfa? Marfa, Texas is a semi-famous…

  • Blog,  Recipes,  Vermont

    Wild Mushroom Toast Recipe

    “If you don’t see any mushrooms, just stop, stand still, and look.” I remembered this advice from an experienced forager as I brushed off the frustration of an empty-handed foray into a patch of woods in Hinesburg, Vermont with Phil last week. I took a pause, softened my gaze, and looked around the forest floor. Almost immediately a log, lush with fresh pear-shaped puffballs, appeared before my eyes. I bent down and pinched one to check its freshness. Yes, perfect. Just then, Phil called out from across the trail to let me know he found a Lion’s Mane — an elusive mushroom that has the texture and flavor of seafood,…

  • Blog,  Travel,  Vietnam

    Running in Hanoi Vietnam

    I made my first trip to Vietnam in 2015 as a solo traveler. I landed in Hanoi, completely jetlagged, invigorated, and ready to take in the magic that Anthony Bourdain promised I’d experience in this rich, sultry city. It delivered. Hanoi will look chaotic to you, but as you enter its soupy dance of humanity you’ll see that it works just fine for the 7.5 million folks who call it home. There’s a flow and heartbeat to life there, and when you surrender and join in, your time there will become much easier than if you try to fight upstream. The best way to get a good, safe run in…

  • Blog,  Food,  Recipes

    Chickpea Dumpling Curry

    This is a fantastic recipe for savory chickpea dumplings simmered in a rich curry sauce. It’s different from your average homemade Indian dinner dish, so it brings some new flavors to your table. Don’t stress if you don’t have all of the spices. While they create an authentic flavor, you can make do with what you have. You definitely need to have chickpea flour (also called Besan or Gram flour) in order to make the dish. I get mine at a local Indian grocery store, but you can find it online as well. The recipe calls for a homemade garlic ginger paste, but you can also find this in Indian…

  • Blog,  Food,  Recipes

    Snappy Ginger Golden Milk

    There are a ton of golden milk / tumeric latte recipes out there, and honestly the majority of them are good! Once you learn the basics, you’ll realize how simple it is to make this warming and healing drink. Fresh ginger is the secret to my zippy golden milk. If you don’t already own a microplane grater, I highly recommend that you have one in your kitchen. By grating the ginger finely into the hot milk, a deep warm spicy flavor enriches the drink. The microplane keeps the fibers of the plant out, and just allows the juicy ginger pulp to go into the milk. If you don’t have one,…

  • Blog,  Travel

    First 3 Hours in Bangkok

    We love Bangkok. Even though neither of us had ever been to to this great city, when we arrived it certainly felt like a homecoming. As soon as we could smell the sweet South East Asia air, with all of its humidity and funk and lingering scents of something cooking in the background, we felt at peace. The reality of this being our home for the next five weeks made me swell with tears a bit. I fucking love SE Asia. We didn’t waste any time, even though we had just traveled for almost 30 hours. The flight was fine, but long as fuck, and we arrived right around dawn.…

  • Blog,  Food,  Recipes

    Cannabis Sun Bars

    This is Phil’s original amazing recipe for cannabis sun bars. It’s definitely our favorite edible! It’s ridiculously easy to make. Just sunflower seeds, honey, cannabis and a little salt on the stove top. In no time you’ll have delightful treats that are delicious. Please be sure to try a small amount when you eat them for the first time, and of course, label them well! Print Recipe Cannabis Sun Bars Delicious and natural sunflower seed and honey snacks that are amazing when they're infused with cannabis. Prep Time 5 Minutes Cook Time 15 minutes Servings full doses Ingredients 1 1/2 Cups Raw Sunflower Seeds / unsalted 200 grams1 T Ground…

  • Blog,  Food,  Recipes

    Tamarind Lentil Soup

    The touch that puts this easy soup in another league are two jarred Indian sauces called Tamarind Chutney and Coriander Chutney. Believe me, it’s worth keeping these condiments in your fridge! A touch of each on top of this filling stew adds a gorgeous combination of sweet/sour/spicy/salty to the rich, thick stew. Print Recipe Tamarind Lentil Soup This hearty sweet potato and lentil soup is highlighted by the addition of tamarind and coriander chutneys. Sorry about the pic. I made it at night and our lighting sucks. Course Main Dish Prep Time 10 minutes Cook Time 30 minutes Passive Time 0 hour Servings people Ingredients 1 whole onion chopped1-2 sweet…

  • Blog,  Travel,  Vietnam

    Sapa Sugarcane

    Trekking in Sapa with Su Linh was hard work! Local Hmong folks use fresh sugarcane as a way to rehydrate on hot days. Here’s Su chopping us some pieces to nosh on.