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Tag Archives: cooking
Tacos and the Utah Desert
Sometimes all you need is a trip to Utah with your best friend.
I had hit my wall with writing. I would circle around a subject, draft three pages of dribble, and then quit without saving. My words fell flat and I blamed it on the redundancy of my life. I would wake up, walk Zep, work 10 hours, walk Zep again, and go to sleep. Of course this is melodramatic. My life is full of baby snuggles and trips to the top of the Empire State Building. But when I sat down to write, my brain went blank.
And then I went to the desert.
As someone who finds peace in being outside, I knew that the national parks of Utah would steal my heart. I had seen pictures and read enough Terry Tempest Williams to know that this part of the world holds an unmatched beauty. Everything around me was painted in red. The spires were as tall as skyscrapers, the canyons as deep as the ocean, and the dry air was filled with the scent of sage and sunshine.
Tracey and I did what you’re supposed to do on vacation, we meandered. When we wanted to hike, we hiked. When we wanted to drink beer, we drank beer. When the thunderstorms rolled in and the thought of setting up camp sounded awful, we got a cheap motel room and acquainted ourselves with the joys of Moab. We read books and made fires. We went to bed early, snuggling deep into our sleeping bags to fight off the bitter cold of desert nights. We chased the sunset at the grand canyon, running in flip flops to make sure we caught the moment the sun dipped low enough to paint the canyon walls a deep purple. On my favorite morning, we drove to Zion as the sun was rising and spent the morning in the Devil’s Garden. Scampering up rocks and wading through puddles turned to pools, we found ourselves on the top of the world.
And, because we’ve been best friends since birth, we ended the trip in Disneyland. While that place is hell to some people, it’s the place we have always associated with magic. Acting like kids in a candy shop, we got there before the gates opened, making a mad dash to be the first in line for Space Mountain. We made a list of all the must-do rides, eating sickly sweet churros and mapping the best route to avoid the children on the verge of breakdowns.
There is no one I would have rather done this trip with, and I came back a completely refreshed human.
There is so much perspective to be gained when you take a step out of your life and sink into a place of grandeur. The world is such an epic place and we are such tiny blips. So many of my concerns are in trivial things that don’t matter in the grand scheme of things. There were so many ah-ha moments on this trip, and I am back to feeling like myself. I came home with a very solid grasp of what’s important, and I am determined to move through life full of that desert joy. Who knew Utah would give me so much?
In the desert there is space. Space is the twin sister of time. If we have open space then we have open time to breathe, to dream, to dare, to play, to pray to move freely, so freely, in a world our minds have forgotten but our bodies remember. Time and space. This partnership is holy. In these redrock canyons, time creates space–an arch, an eye, this blue eye of sky. We remember why we love the desert; it is our tactile response to light, to silence, and to stillness. – Terry Tempest Williams
It’s no surprise that tacos are my favorite food. When shopping for our trip, we knew the first meal on the menu were camp tacos. They are easy, they are delicious, and they can be repurposed in the morning for breakfast tacos. This recipe is best accompanied with a campfire and a cold beer, but if those aren’t in your near future, you can enjoy them in the comfort of your home. Side note: we forgot beans so we substituted chili which was weirdly delicious.
- 1 Tbsp coconut oil
- 1 onion, diced
- 1 red bell pepper, diced
- ½ bunch of dino kale, chopped
- ½ can of chili or black beans
- Cumin, chili powder, salt and pepper
- 2 eggs
- Flour or corn tortillas
- Sour cream
I think y’all know how to make a taco. But here’s how to do it while camping. Step one, have a headlamp if, like us, you come back after dark. Forget a sharp knife? US TOO! We had a weirdly sharp butter knife, and I only nicked my finger once. Chop up the onion, bell pepper and kale while the oil is heating. Saute onion first for 3-5 minutes, add in the bell pepper and sauté for another 5 minutes. Add in the chili or beans, as dirtying another pan would be silly when camping. Lastly, add in the kale and let wilt for another 2-3 minutes. Add in your spices and let everything simmer.
We transferred all of that to a bowl and cooked our eggs in the same pan because camp dishes aren’t fun. Warm the tortillas over the fire, and then pop your veggie/bean/chili mixture on there, and add some avocado, sour cream, and salsa.
Lastly, put an egg on it.