New and Experienced climbers over 50 #23

Brian in SLCwrote:

Makes me chuckle every time I think about it...friend from Bozeman stopped by to grab a coffee after hunting and someone snapped a pic of his ride a few years ago.  And, yeah, his Mercedes runs on oil from the local Chinese restaurant.  Smells like egg rolls when he's rollin' down the street.

Can't complain...I've had elk at his house a few times.

That's a great pic! I'm sure it turned a lot of heads! 

 

Old lady Hwrote:

Lori, so sorry it got to that, but maybe this will be a kickstart for better for the neighbors? That kind of thing can happen anywhere. People go downhill, hit the low spot. The one on our street was a suicide, after the cops lobbed whatever it was they lobbed into the house. A lot of noise, that went on for hours. 

These days, they have a mental health officer(s) in the system, and do everything they can to avoid this.

So, yeah, take time to process this. Some places might be better, or better at hiding it, some worse, but no place is exempt.

As to oil for deep frying?

I rarely deep fry, but when I do, I just use my big stir fry pan. Pour out the remaining oli, filtering it back into the bottle. Stick that into the frig and use it up over time. Or plan on a second tempura binge soon! Tempura is my sole deep frying one I won't give up. Everything else is done some other way now.

"Fried" chicken is an oven fried thing for me now. Skinless legs and thighs, dipped in plain yogurt. Shake in seasoned flour mixture. Onto a pan coated with cooking spray, cooking spray on top, bake. I'm sure it could go as a gluten free, too. Recipe is from "In the Kitchen with Rosie", who was personal chef to Oprah way bitd. Also the first time I heard of oven fries.

Going out to eat tonight, at our local Ethiopian place! So yummy, and fun, too, eating with your hands!

Best, Helen

Nice.  Perhaps my favorite cuisine but we need to go to Philly or DC to get it.  Just ate at a new one Saturday and have some waiting in the fridge !

Tim Schafstallwrote:

Nice.  Perhaps my favorite cuisine but we need to go to Philly or DC to get it.  Just ate at a new one Saturday and have some waiting in the fridge !

Teff has been here more than 30 years! Ethiopians for quite awhile also. The folks who eventually opened Kibrom's started here in 2013, part of an International Marketplace not far from my house. Quite a few interesting vendors there! Unfortunately, that was destroyed in a fire. Part of our vibrant refugee community in Boise! 

https://teffco.com/

H.

EDIT to add, climbing????!???   

Old lady Hwrote:

Lori, so sorry it got to that, but maybe this will be a kickstart for better for the neighbors? That kind of thing can happen anywhere. People go downhill, hit the low spot. The one on our street was a suicide, after the cops lobbed whatever it was they lobbed into the house. A lot of noise, that went on for hours. 

These days, they have a mental health officer(s) in the system, and do everything they can to avoid this.

So, yeah, take time to process this. Some places might be better, or better at hiding it, some worse, but no place is exempt.

As to oil for deep frying?

I rarely deep fry, but when I do, I just use my big stir fry pan. Pour out the remaining oli, filtering it back into the bottle. Stick that into the frig and use it up over time. Or plan on a second tempura binge soon! Tempura is my sole deep frying one I won't give up. Everything else is done some other way now.

"Fried" chicken is an oven fried thing for me now. Skinless legs and thighs, dipped in plain yogurt. Shake in seasoned flour mixture. Onto a pan coated with cooking spray, cooking spray on top, bake. I'm sure it could go as a gluten free, too. Recipe is from "In the Kitchen with Rosie", who was personal chef to Oprah way bitd. Also the first time I heard of oven fries.

Going out to eat tonight, at our local Ethiopian place! So yummy, and fun, too, eating with your hands!

Best, Helen

Thank you for that Helen! I got a lot of sleep last night until 4 AM, but this whole day I’ve been struggling to keep my eyes open. I’m just exhausted and unbelievably depressed.  It was so hard to watch.  

I was previously thinking of buying it, and I am still wondering if it would be something to pursue, but now will be all tied up legally. I guess I was thinking if there might be some way to bring a blessing to this neighborhood. Wouldn’t it be great to repair that little house and let a family move in who would really love it.

With regards to fried chicken ma’am, how is it that a person who dines on cheesecake bothers to make boneless skinless chicken? and this is a pet peeve of mine – – why when sellers think you’re organic do they expect that you are fat free and taste free? I like butter and olive oil, and fat and skin and bones. In fact, I love big Macs if only they would use organic ground beef and fresh dressings. 

Old lady Hwrote:

That's a great pic! I'm sure it turned a lot of heads! 

 

Especially when you realize that elk is most likely chopped in half already, otherwise it wouldn't have fit even that well.

Holy crap!  What's JT coming to?  Get a grip, people.  Wow.  Glad you dodged that hot lead, Russ.  Dayum.

Does anyone recall this route being a little more difficult than anticipated? I have such fond memories. Bob had sent me a note in Sacramento that if I still wanted to climb sexy grandma now is the time. So I packed a bag and came on down.  Bob so patiently gave me specific beta on the ground… “ now once you get up to the crux, you’re going to reach over with your right hand and grab the second hold. Not the first hold, the second! Don’t miss the second hold.” and of course I remembered none of it when I got to that point.  after floundering and thrashing for a while, I was able to haul myself up and over that arete where I just collapsed to rest for a bit only to hear Bob shouting “it’s not a saddle. Lori stand up“ to this day I laugh over that. I am so lucky . It is certainly not the way most climbers become climbers… You start young and you learn on the fly and you pick up your skills along the way, but when would a 65-year-old non-athlete ever be able to climb sexy grandma, without all the love and support and encouragement of a seasoned climber? I think this is an entirely new field for guides to market… for those retirees who would like to do some thing bold and are prepared to spend some time getting strong and learning.

So here’s more gratitude. I was surprised at myself yesterday how much that incident next-door took me out. This is not like me at all. Maybe it was the part about being told to Stay low in case of gunfire. Maybe it was just thoroughly believing my neighbor had killed himself or was on his way to kill us. (remembering that day or year ago he stopped by with two ARs slung over his shoulders with a smile on his face and saying “you are never know when you’re gonna need these.” )I don’t know but I couldn’t get out of bed all day and I got a little hysterical in the afternoon and told Tony this was a big mistake and I don’t wanna be here anymore.  I love this man. You guys have the knack of fixing hard situations. Tony brought some reason into the conversation and reminded me of all the reasons we are here and how much he loves our home and how much he loves me and that this isn’t as bad as it seems.  

I thought I had tried every regional cuisine but I have not had Ethiopian food, so what is it?  I did immediately perk up when Carl mentioned papadams and curry, because I have eaten South Indian food for decades and there’s nothing better.  Carl, do you also make Puri?

Lori Milaswrote:

Does anyone recall this route being a little more difficult than anticipated? I have such fond memories. Bob had sent me a note in Sacramento that if I still wanted to climb sexy grandma now is the time.

I didn't, but, interesting that Murf did.  He's kinda light though, so...(ha ha!).  KInd of a fun stroll through the comments on the route (and see who's graded it what).

Lori Milaswrote:

Does anyone recall this route being a little more difficult than anticipated? I have such fond memories. Bob had sent me a note in Sacramento that if I still wanted to climb sexy grandma now is the time. So I packed a bag and came on down.  Bob so patiently gave me specific beta on the ground… “ now once you get up to the crux, you’re going to reach over with your right hand and grab the second hold. Not the first hold, the second! Don’t miss the second hold.” and of course I remembered none of it when I got to that point.  after floundering and thrashing for a while, I was able to haul myself up and over that arete where I just collapsed to rest for a bit only to hear Bob shouting “it’s not a saddle. Lori stand up“ to this day I laugh over that. I am so lucky . It is certainly not the way most climbers become climbers… You start young and you learn on the fly and you pick up your skills along the way, but when would a 65-year-old non-athlete ever be able to climb sexy grandma, without all the love and support and encouragement of a seasoned climber? I think this is an entirely new field for guides to market… for those retirees who would like to do some thing bold and are prepared to spend some time getting strong and learning.

So here’s more gratitude. I was surprised at myself yesterday how much that incident next-door took me out. This is not like me at all. Maybe it was the part about being told to Stay low in case of gunfire. Maybe it was just thoroughly believing my neighbor had killed himself or was on his way to kill us. (remembering that day or year ago he stopped by with two ARs slung over his shoulders with a smile on his face and saying “you are never know when you’re gonna need these.” )I don’t know but I couldn’t get out of bed all day and I got a little hysterical in the afternoon and told Tony this was a big mistake and I don’t wanna be here anymore.  I love this man. You guys have the knack of fixing hard situations. Tony brought some reason into the conversation and reminded me of all the reasons we are here and how much he loves our home and how much he loves me and that this isn’t as bad as it seems.  

I thought I had tried every regional cuisine but I have not had Ethiopian food, so what is it?  I did immediately perk up when Carl mentioned papadams and curry, because I have eaten South Indian food for decades and there’s nothing better.  Carl, do you also make Puri?

Usually vegetable and meat stews, often made hot with a classic spice mix (berbere) and eaten with a sourdough flat bread (injera).  The injera is used to pick up small portions of the main and side dishes.  Fun, but best with close friends who practice good hand hygiene and won't go out when they are sick   

Some here might find Kitfo delicious.  I thought it was interesting than steak tartare.

Kitfo

Made from the leanest meat, kitfo is viewed as a big treat by ordinary Ethiopians, while its nutritional powers are also praised.  
Similar to French steak tartare, the meat is minced and warmed in a pan with a little butter, mitmita (a stronger version of berbere) and sometimes thyme. Kitfo is typically served leb leb (warmed, not cooked).

S. Neohwrote:

Some here might find Kitfo delicious.  I thought it was interesting than steak tartare.

Kitfo

Made from the leanest meat, kitfo is viewed as a big treat by ordinary Ethiopians, while its nutritional powers are also praised.  
Similar to French steak tartare, the meat is minced and warmed in a pan with a little butter, mitmita (a stronger version of berbere) and sometimes thyme. Kitfo is typically served leb leb (warmed, not cooked).

Sounds a bit like kibbeh.

I've only had Kitfo very rare and luke warm.

OMG you guys are making me so hungry. I love Ethiopian food and have not had it in ages. Time to pay a visit to Little Ethiopia in LA!

The staple grain of Ethiopia is teff, which is local here. 

https://kibromsfood.com/menu

https://teffco.com/

Injera is a flatbread of sorts, made from a starter, so it's very spongy.. A bit like a pancake. The "recipe" for how to make Injera at home is to live with some Ethiopians for a long time, lol! The hard part is making a starter from teff. 

As said above, many of the foods you eat with the injera are cooked for long times at low heat. There are a number of spices used that are specialized, too. 

They make a spiced, clarified butter that's integral to many dishes, none of the spices are in normal supermarkets.

In my cookbook with refugee recipes and stories (Boise is home to quite a few refugees from all over), there's not a single Ethiopian one I could try, even with some substitutions, without going online for ingredients, spices particularly. The restaurant here, and recipes I've seen, use things like kale and potatoes, which I assume are close standins for other things.

If you find a good restaurant, do try it out!

It's super fun taking noobs, who look perplexed when the food comes and there's no silverware.

I haven't tried the almost raw meat one yet. Maybe next time? 

Best, Helen

Old lady Hwrote:

The staple grain of Ethiopia is teff, which is local here. 

https://kibromsfood.com/menu

https://teffco.com/

Injera is a flatbread of sorts, made from a starter, so it's very spongy.. A bit like a pancake. The "recipe" for how to make Injera at home is to live with some Ethiopians for a long time, lol! The hard part is making a starter from teff. 

As said above, many of the foods you eat with the injera are cooked for long times at low heat. There are a number of spices used that are specialized, too. 

They make a spiced, clarified butter that's integral to many dishes, none of the spices are in normal supermarkets.

In my cookbook with refugee recipes and stories (Boise is home to quite a few refugees from all over), there's not a single Ethiopian one I could try, even with some substitutions, without going online for ingredients, spices particularly. The restaurant here, and recipes I've seen, use things like kale and potatoes, which I assume are close standins for other things.

If you find a good restaurant, do try it out!

It's super fun taking noobs, who look perplexed when the food comes and there's no silverware.

I haven't tried the almost raw meat one yet. Maybe next time? 

Best, Helen

Aargh! All I can think is parasites. After five months of battle, I have finally reduced mine to “rare“. The lab choices are: many, moderate, few and rare —for months my results were “many” despite heavy hitting anti-parasitic drugs so “rare” is great but NONE would be better, and now I have an eight page print out in small print instructing me how not to pick up another parasite: we don’t eat with our fingers, we don’t eat raw meat or nearly raw meat, we wash everything and soak in food grade peroxide. Tony likes to tease that he thinks I picked up blastocysts by eating organic food but the truth is he’s probably right. I love to get my hands in dirt and mill around my garden barefoot. 

One of my fervent prayers is just to be returned to a state of innocence – – that is, when it was all so easy and without fear. On the other hand, had I known I might’ve been more careful.  

I’m be been doing a lot of gym leading lately.  Trying to get ready for my upcoming trip to Nowra on the east coast. This is a video of me leading a 5.10c yesterday.
https://youtu.be/OnAjoCGOYd8

Carl, I just looked up Nowra…it looks amazing!

I love to play in the dirt and do so many times every year.  Unless you are eating the stuff I just don't see how playing in the dirt can give you parasites.  Can they actually tell you which parasites you have?  If not, I would seriously look for someone that could or find another diagnosis that doesn't just magically point a finger at some boogie man.

Jan Mcwrote:

I love to play in the dirt and do so many times every year.  Unless you are eating the stuff I just don't see how playing in the dirt can give you parasites.  Can they actually tell you which parasites you have?  If not, I would seriously look for someone that could or find another diagnosis that doesn't just magically point a finger at some boogie man.

Yea, Jan.  It’s been identified from the git-go and every test thereafter.  Not hard to ID a parasite but very hard to get rid of them (sometimes).  This particular one is carried on food that has been in contact with manure or other organic soil amendments and not thoroughly washed.  

Jan Mcwrote:

I love to play in the dirt and do so many times every year.  Unless you are eating the stuff I just don't see how playing in the dirt can give you parasites. 

Hi Jan, above paragraph tells you how the major ones in soil are transmitted.  I had the joy of learning about all kinds of bizarre infectious diseases when I took Medical Microbiology first year of grad school.  My grad school at BU was in the inner city and the more common issue in poor communities in the northern states are these:

Diseases associated with pigeon droppings include Cryptococcosis, Histoplasmosis and Psittacosis. You can become infected with these diseases by breathing in the dust that is created when cleaning droppings.

And of course most climbers are familiar with disease cause by hantavirus carried in rodent droppings.  You probably remember the famous cases from the Curry Village tent cabins.

The one that really saddened me was when I was at a medical conference once and had dinner with a UCSF MD whose lab researched the amount of parasites found in sushi purchased from a large number of SF restaurants.  Below is not his work but some recent reports:

'Sushi parasites' have increased 283-fold in past 40 yearsHerring worms can be found in a variety of raw fish and squidMarch 26, 2020

I do eat sushi still.  Like Russian Roulette!