Maybe stay a day and say hello to an old friend and his family (the family responsible for getting me to Nashville actually...he always says: "I can't believe you are still there!" What can I say, Nashville is a pretty sweet place to live.).
Then, we went to Red Rocks.
Then, Amanda's parents came to visit us.
Then, we all went back to Red Rocks for a couple of days.
So we actually stayed in Vegas a bit longer than expected. But you know, Vegas is a pretty cool place, my friend took us out to many delicious restaurants including the Lotus of Siam, which had some bangin' thai food.
And then, we left. And are currently in St. George enjoying some sport climbing at the local crags. I must say, the locals here are super friendly, inviting us to their homes for dinner and showers. We will be hitting a few more areas up before leaving, we have climbed three days and already have done more than 50 routes! The soft red sandstone is easy on the hands.
Hopefully, the Cathedral and Kolob Canyon in Zion will be as rewarding.
We are in the final leg of the journey already. I can't believe time has gone by so swiftly. We will be heading to Joe's Valley in central Utah next and then down through Arizona to Flagstaff and then wrapping up the trip in Sedona.
We expect to be back in the Nashville area sometime in December.
However, I am starting to miss the Obed...
I wanted to make a quick note that some of our readers have been wanting to hear less about the climbing and more about how we are doing. Even though we are on a roadtrip so obviously we are doing extremely well, we have decided to include a segment in this blog post that covers what other major pastimes are at play during our day: Eating food!
We have cooked tons of great and creative meals in Vanny White (we named the van), but have chosen one meal in particular to share with all of you...all 14 of you faithful blog readers--especially the one who didn't find the existing content enough.
Without further adieu, here is one from the vaults:
Red Cabbage Tempeh Wraps
1 head Red Cabbage
1 package Tempeh
Nutritional Yeast Flakes
Bragg's Liquid Aminos (we used the spritzer bottle)
1 cucumber (chopped)
Cherry tomatoes (halved)
Pink Himalayan Sea Salt
Fresh Ground Pepper
Cooking the Tempeh: Chop up that tempeh however you like it, we chopped it pretty good, looked like ground hamburger when we finished with it! Heat up some olive oil in a skillet, medium heat. Toss that tempeh in and once it starts to brown, spray it down with the Bragg's Liquid Aminos. Sprinkle some Nutritional Yeast Flakes on, stir, and spray it down again. Add salt and pepper to taste and before you finish, turn the heat up a little and see if you can't get it a bit crispy.
Take your Cabbage leaf, load it up with the spinach leaves, tempeh, chopped cucumber and halved cherry tomatoes, close the wrap and don't let it go till you finish that bad boy. Straws recommended so you don't have to let the wrap go with your hands to take a sip of your beverage. Since the cabbage has a mind of its own, it doesn't really keep it's 'wrapped' shape.
Onsighting Fear and Loathing (5.12a) at Red Rocks, Las Vegas. Photo taken by Jeremy Hall.