Posts Tagged With: BMW motorcycles

Pay It Forward

Shade Tree Mechanics-- GS Giants style

Shade Tree Mechanics– GS Giants style

Tammy and I had just come out of a long ride on backcountry dirt trails in the Big Horn Mountains of Wyoming when I first noticed a fog of oil wetting the dusty surface of the rear drive on my BMW R1200GSA adventure motorcycle. Clearly, my outer seal was failing.

I was so intent on running a mental inventory of tools and parts needed for the repair that I had not noticed the man standing beside me. Apparently, he had come out of the RV, with a BMW motorcycle in tow, parked at the pump in front of me. Almost on cue, just as I had come to the realization  I didn’t have the parts to make the repair, the man said, shaking his head, “That’s not good—You won’t get very far with that. Do you have the part?” Continue reading

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We Don’t Own Things, Things Own Us!

Ready to head out for a three month adventure in Baja.

Ready to head out for an adventure ride in Baja.

It’s always the same. Every time I start planning and packing for an adventure, I get so wrapped up, I’m exhausted by the time I throw my leg over the motorcycle and twist the throttle. What’s craziest about all this is I always pack too much which is half the reason I’m tired in the first place. I realize it is not the effort of packing but how all that stuff weighs on the mind not to mention my motorcycle.

I’ve learned from many past adventures, except for emergency gear, if you haven’t used it in first three days, you don’t need it. So, I pack it up and send it home at the first chance. This makes for better traveling; as packing and unpacking gear is faster and less cumbersome when setting up and breaking down camp and it’s just plain easier to find where I stashed something on the motorcycle. Life on the road becomes less cluttered.

Nowadays,  it is easier for me to get ready for an adventure because I pack less. And really, I’m down to two pairs of cargo pants that make into shorts, two pairs of underwear, one Jetbol to cook in–you get the picture.

I have slowly grown into to a minimalist on the road and I’m noticing this philosophy has carried over into my life off the road. After several months out, I return needing less, and more importantly, wanting less.

To paraphrase Thoreau, we don’t own things–things own us.

Have any of you found this to be true? Or is it just me?

I will be giving a seminar at BMW Motorcycles of Riverside, on moto camping, March 4th, and 5th if you’d like to spend some time talking about heading down distant, dusty roads toward the empty spots on the map. Oh, and we’ll talk about how to do it without carrying the kitchen sink.

 

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Come Join us on Saturday, March 19, 2016!

Ken Decroo, BMW MOA SoCal Regional Coordinator will do some raffles and talk about the National Rally coming this July in Hamburg, NY.

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Lessons From the Road: “Pay It Forward”

Shade Tree Mechanics-- GS Giants style

Shade Tree Mechanics– GS Giants style

Tammy and I had just come out of a long ride on backcountry dirt trails in the Big Horn Mountains of Wyoming when I first noticed a fog of oil wetting the dusty surface of the rear drive on my BMW R1200GSA adventure motorcycle. Clearly, my outer seal was failing.

I was so intent on running a mental inventory of tools and parts needed for the repair that I had not noticed the man standing beside me. Apparently, he had come out of the RV, with a BMW motorcycle in tow, parked at the pump in front of me. Almost on cue, just as I had come to the realization that I didn’t have the parts to make the repair the man said, shaking his head, “That’s not good—You won’t get very far with that. Do you have the part?” Continue reading

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Still Alive and Adventuring!

Came out of the Bush and found a brewery!

Came out of the Bush and found a brewery!

Tammy and I are alive and well adventuring. We have been on dirt in the Big Horn Mountains in Wyoming and finally (or reluctantly) came out to find connectivity. We’ve been offline for awhile and loving it. Headed South from Billings, Montana the long way. Working on getting lost. All my book signings are done for this trip. Just found out the book is selling really well! Should be home in about a week or so unless something interesting comes up. I will be posting many Lessons From the Road when I get home and can download and recharge.

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Invitation to Join the GS Giants!

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To all you adventure riders out there this is an invitation to join our group and ride with us. We’re looking for riders who pass the coffee shops and bars (well most of them) and work hard to get their bikes dirty! Just click on GS Giants below and take a look of what we do.

Time to ask a favor… to do something we’ve never asked or done before. Please everyone add one friend to this group and push us over 3,000.

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ChaCha passed

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Our dog, ChaCha, passed today. Many thanks to Arrowhead Animal Hospital and Dr. Grant Mayne, for the care and understanding in her final days here with us. ChaCha was a stellar dog. She performed all endeavors with vigor and love. ChaCha displayed splendid behavior that we could all learn from. Pleasant journeys old friend and we’ll see you down the road.

 

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The One Armed Cookbook: Halibut on a Cedar Plank

halibut on cedar

Halibut on a Cedar Plank

If you thought you only cook salmon on a cedar plank, you’re wrong. We had planks down South one time but no salmon. So we decided to use halibut, which we had lots of and a new recipe was born. And we’ve loved it ever since!

First you need a plank. You can buy planks that cost more that then the fish is worth if you go to a BBQ store or you can make your own and save lots of pesos.

We live in the mountains where cedar is abundant. You just cut a dry cedar log to length and split it into less than 1” planks. Or you can go to any DYI box store and buy cedar fencing. Cut it into about 8” lengths and you’re in business. Make sure the wood has not been treated with anything. You’re pretty safe with cedar. It usually isn’t. But ask someone at the store if you’re unsure. The ¾” thickness that most fencing planks come in is perfect. You can actually use them more than once.

So now you have a plank cut to a length that fits your filet(s). The next step is to soak it in water for about an 30 minutes. You can add apple juice, homebrew, wine or whatever to give some interesting aromas and taste if you like.

Ingredients:

Filets of halibut, lemon, brown sugar, salt, pepper, garlic and a little olive oil.

 Steps:

Lightly rub the filets with a little olive oil.

Sprinkle filets with brown sugar, chopped garlic, salt and pepper to taste.

Slice a half lemon and lay slices on top of the filets. Save a little to serve with the filets.

Place the plank on a hot grill and let set covered for about 10 minutes before you put the fish on.

Now place the filets on the plank(s) and cook until it flakes but is still moist, depending on the thickness about 15 or 20 minutes. You just need to watch it and not drink and talk with your friends; unless you’re a woman as they’re capable of doing more than one task at a time.

It is important to close the cover of the BBQ to get the benefits of the cedar smoke.

When you savor this delicate dish with it’s cedar smoked flavor, you will cry and believe that life is splendid.

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Weekly Lessons From the Road: Fresh Chicken Enchiladas

Boy with Chickens

Fresh Chicken Enchiladas!

As I write this, I’m sitting in my favorite coffee shop in the world, Hotshots in Lake Arrowhead, CA. And believe me, I’ve been to my share around the world and all pale to this gem in the mountains of Southern California.

When my dish came I was reminded of another time I ordered chicken. I had been riding a 2nd Class bus for days after crossing the Guatemalan border into Mexico. I knew this was going to be an adventure when I saw the sign on the bus driver’s visor that read, “Jesuscristo Mi Copiloto—Jesus Christ is my Copilot.” Above the inscription hung a collection of crucifixes and crosses and a picture of Christ ascending into the heavens.

As we wound through the first mountains that evening, I noticed the bus driver was turning his headlights off when passing on blind curves. He explained to me that this allowed him to see the lights of oncoming vehicles. He laughed when I suggested that another vehicle could be doing the same thing and pointed to the sign. I retired to the back of the bus with some campesinos and shared my flask.

As the trip progressed, I contracted dysentery requiring the bus driver to make frequent stops. Ultimately, the patience of the driver and the passengers was at an end and I found myself in Vera Cruz recuperating. A kind lady hotelier and a local pharmacist eventually put me right, which is another story.

I knew I was on the mend when I had the overwhelming craving for fresh chicken enchiladas, Vera Cruz style. My hostess told me of a local restaurant in her neighborhood that made the best in the city. She laughed and assured me they would be really fresh.

I decided I was strong enough to walk and could use the evening air. As I made my way through the narrow streets it began to rain, slowing my progress. Finally, I saw the little place down an alley and quickened my pace to get out of the weather.

I was about halfway, when a young man sprinted past me chased by a rotund policeman; huffing and puffing, pistol drawn. I had just enough time to dodge into an alcove as he began firing. After a several shots he bent over trying to catch his breath. The young man disappeared into the mist. The policeman and I went to dinner.

Inside was so steamy that you couldn’t see out the windows. My newfound friend and I were the only customers, so took seats near the kitchen. The policeman validated that the enchiladas were the best in town. The waitress was a short, little firebrand that stood tapping her foot impatiently as she waited for our orders.

I asked her if the chicken was fresh before I ordered. She laughed, as though to a private joke and assured me I wouldn’t find fresher. Right after she entered the kitchen with our orders, a small boy darted through it’s swinging doors, past us, disappearing outside. I quizzically looked at the policeman but he just shrugged assuring me all was normal. Of course, I took that with a grain-of-salt as this was the same man who minutes before had been shooting at someone out front.

Now, in Mexico you wait for your meal. It takes time and nothing happens very quickly. But usually it’s worth it. Dinner is a social event that should be savored. But this dinner was really taking a long time. Just as I was about to call the waitress over, the boy returned with a chicken under each arm and disappeared into the kitchen. Seconds later we heard squawking and the chopping of what sounded like a cleaver followed by silence; except for subdued laughter and the rattling of pots.

After about half-and-hour, we had the freshest and most savory chicken enchiladas I’ve ever tasted to this day. And I made a few lifelong friends that have enriched my world ever since, but, as I said before, that’s another story.

The road to the freshest chicken enchiladas you’ve ever tasted, can be a long and unpredictable one, but, as in life, the rewards can be great.

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Almost Human is almost ready but fishing is getting in the way!

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My agent just sent the galleys for my new novel, Almost Human. I’m in Mexico right now so will have to review them when I get back from fishing and adventuring. Choices are difficult in this fast paced life!… Actually, the novel will have to wait for a little while. At least until I have finished fishing and drinking homebrew and shine with my buddy Steve Parks. 🙂 Choices, choices…. Oh, did I mention my good friend, Casey Whitesell did the original art for the front cover? The art department at the publisher loved it and she’s a local RIM mountain girl. Can hardly wait to thank her.

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