Smith Rock

This week was rock climbing camp at the Bend Rock Gym BUT on Wednesday I got to go to Smith Rock and climb outside. For those who don’t know, Smith Rock is a big deal in the climbing world. From Wikipedia: “Smith Rock is generally considered the birthplace of modern American sport climbing, and is host to cutting-edge climbing routes. ….This brought climbers from all over the world as Smith Rock became the world capital for sport climbing. To this day, the park still attracts climbers from around the globe.”

Not only is Smith Rock a climbing destination, it is amazingly beautiful.

While I was climbing, The Bigs decided to go for a bike ride instead of working. As usual, The Mother had to stop a lot to ‘take pictures’.

After talking about it for years, Mom and I visited the Humm Kombucha tasting room. We had cherry limeade kombucha in the sunshine.

This week I upped my dinner game. I went to the library and found a cookbook I liked and selected recipes from it. I chose a cookbook called The Lost Fire and picked recipes for bone-in ribeye and brussel sprouts with a garlic aioli. For the ribeye, I made a salmuera (marinade of garlic, oregano, rosemary, paprika, vinegar, and oil).

Here is the finished product. It turned out well.

I have found that by picking and making a meal, I get to eat what I want to eat instead of what The Bigs want. Unfortunately, they said going forward, I need to choose slightly cheaper meals.

This weekend there was a heat advisory. This did not stop me. I rode 17 miles in Sisters on Saturday and paddled 4 miles at East Lake on Sunday.

On Sunday night we went to Sen Noodle House to celebrate Dad’s birthday.

We had. Galumpee Nam Pla: wok fried fioretto cauliflower with fish sauce and white pepper.

Laad Nah: pan fried wide rice noodles with, savory black bean sauce gravy, steamed Chinese greens, tofu, and a fried egg.

Guay Teow Hang: noodles with ground pork, pork meatballs, beansprouts, soy and fish sauce, lime, crushed peanuts, chili flakes, green onion, and cilantro, topped with fried wonton.

Mama Pad: Thai instant ramen noodles with egg, ground pork, pork meatballs, shredded cabbage, green onion, beansprouts, and white pepper, served over chopped lettuce.