Posts Tagged With: fishing

We should’ve Gone to Costa Rica – Lessons from the Road

MVC-011S

About this time every year, I like to retell a story about my best friend, Fritz.

It has been several years ago since he passed. But, like with all those we love who pass, it seems like just yesterday. He left, but not before he taught me one last lesson.

Fritz was big, larger than life man. He lived life to the fullest. I have often said, it is harder to find a good fishing buddy than it is, a good wife. And, Fritz was the best fishing buddy I ever had. Continue reading

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Lessons from the Road: One Good Turn Deserves Another

gecko2

Sometimes the stars and moon line up just right and the perfect adventure unfolds. An adventure that can never quit be repeated and is fondly remembered for the rest of your life. That was the case back in the late 80s when a group of us camping in Playa de Estero decided to head further south, down the Baja Peninsula, to the legendary fishing holes surrounding Abreojos. Continue reading

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

CP_V1

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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Baja Bound!

Bahia de los angeles, campo gecko

In a few days, I’m headed to baja for a couple weeks because someone has to keep an eye on things 🙂 …. I entered the 101st. Airborne, jump school on April 23,1967, Fort Benning, Georgia..After that, was–well, after that. .So I like to be somewhere that I feel I earned….. You know what I’m talking about Johnnie Griffitts and  John H. Bogacki … We made it and are still going on… The only easy day was yesterday and yesterday was a …….

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Weekly Recipe From The One-Arm Cookbook: Chili Mac

Okay, here is a staple for all of us who have been adventuring in Baja over the years. This is a dish you truly can prepare while sipping a beer in one hand. We always carry a couple of pounds of macaroni and a several cans of chili just in case. And we’ve gotten so use to preparing this while setting up camp that everyone complains if we don’t! In fact, our children have been known to ask for it when we’re settled and could cook anything.

You cook this after a long day of traveling overland trying to get unlost. You finally have found the beach you’ve heard about and its getting dark. So, chili mac comes to the rescue. You can cook it in minutes while your sipping a beer and setting up camp.

I apologize in advance to my foodie friends and bloggers I follow. But when in Baja, necessity is the mother of all invention. 

Here’s all you need: a little salt, 4 cans of chili (8oz.) and a 1 pound of macaroni to serve about 5 or 6 hungry adventurers.

Chili Mac ingredients

Chili Mac Ingredients

Steps:

Boil 4 quarts of water (salt to taste) or use sea water.

Heat cans of chili – or if you want to get really gourmet, use homemade you already prepared.

Dump the 1 pound bag of macaroni into to the boiling water. Bring back to boil and stir occasionally. Mac should be ready in about 6 to 8 minutes depending of altitude.

When the mac is soft to your taste, pour the water off. If you’re on a moto you probably didn’t bring a colander so use a lid; or we’ve even been known to use a flip flop when desperate.

When the chili is warm, mix both together and enjoy.

It will replinish you and give you enough energy to finish setting up.

Tomorrow, you can go out and catch a real meal!

Chili Mac

Chili Mac – All you need is a cerveza.

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Weekly Recipe: Halibut on Foil with Butter and Garlic topped with Fresh Parmesan Cheese (Cheese is optional)

Ken with two keeper halibut

Ken with two keeper halibut

Halibut on Foil with Butter and Garlic topped with Fresh Grated Parmesan Cheese (cheese is optional):

In Baja, besides motorcycling, there is the fishing and believe me it’s world class. Both coasts, the Pacific and the Sea of Cortez, offer year round fishing with literally hundreds of different species to catch.

But if you find yourself in the estuaries of the Pacific, get yourself over the shelf of a sloping sandbar in about eleven feet of water, and you can catch halibut almost any time of the year. Some months are better than others but fresh halibut is our favorite. These are California Halibut and keepers for us weigh around 6 pounds but can grow up to 35.

Our dear friends, Tom and Candy Lanza, created this dish years ago. And we stole it without shame! My wife, Tammy, has made this recipe a tradition in our family. You can cook these delicate filets in a pit filled with coals on a lonely beach or in a BBQ on your back patio back in civilization.

Out of all the ways to cook this divine fish, we feel this is the tastiest and the easiest method after a long day out adventuring, especially down in Playa de Estero, where the halibut are plentiful.

Serving size:

 Depending on size of the halibut, 1 to 1 ½ fillets per person. Left overs will not go to waste!

 Ingredients:

A couple of sheets of aluminum foil

Fresh halibut filets (1 ½ per person)

Garlic salt to taste

1 stick of real butter

Fresh grated parmesan cheese (optional)

Method:

Filet a fresh Halibut and put on plate

Pat down the Halibut with paper towels, put back in frig or ice chest to keep chilled

Heat up BBQ (charcoal or gas) to piping hot but leave the top open or off (closing the lid will end with poached fish not crispy)

Lay out aluminum foil with the edges turned up to catch and hold the butter (double layer of foil recommended)

Smear a half of a stick of real butter on the foil and be careful not to poke holes in it

Sprinkle liberally with garlic salt on the butter and foil

When the butter is bubbling, lay the filets of halibut on the foil

When the edges of the fillets start to whiten and less pink is visible, gently flip the fillets, smearing more butter on the foil to prevent sticking

(Optional) – Sprinkle with fresh grated parmesan cheese

Cook until flaky and white, no visible pink in the center… poke with spatula edge, the fillet should bounce back when done

Fresh Halibut

Ready to come off the grill!

When you taste this delicacy you know you are living well and so go forth!

Serve with rice and beans or rice and fresh steamed green beans or just by itself!

Life is very good.

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We should’ve Gone to Costa Rica – Lessons from the Road

MVC-011S

Fritz Hoffmeister and two halibut – Playa de Estero, Baja Norte, Mx

About this time every year, I like to retell a story about my best friend, Fritz.

It has been several years ago since he passed. But, like with all those we love who pass, it seems like just yesterday. He left, but not before he taught me one last lesson.

Fritz was a big, larger than life man who lived life to the fullest. I have often said, it is harder to find a good fishing buddy than it is, a good wife. And, Fritz was the best fishing buddy I ever had.

He was a man of many contradictions. He lived modestly, but was a millionaire. He was a tall Viking, but was the softest touch I ever met. He was the most successful contractor in our valley. He was a man’s man, and my friend.

Now, to the story. We were planning a fishing adventure down to Costa Rica. The motos were ready, the packing was done, and the dates were set. It was all we talked about for months. I poured over every route and studied all the possible tide charts and camping areas along the way.

I thought the day we would leave would never come. Finally,  the day of our departure was near. I was so excited that my friends were tired of hearing about our plans.

But a few days before we were actually scheduled to head out, Fritz called me, and said he could not make it. He said that a job had come up that he could not pass up. I was livid and we argued. He said he had doubled his bid but still got the project. He paused and said, “Kenny. We can always go next year.”

I postponed Costa Rica and left on a long moto trip that stretched into months. We didn’t talk much during the time as I was traveling to the white spots on the map where there was no connectivity. I was unplugged. When I finally got back, there were several messages on the phone from Fritz’s daughter that said my friend was ill and I should come right away to see him.

Fritz had contracted cancer. What he had thought was a bad virus before I left had turned out to be lung cancer. Immediately, I went to see him.

He was frail and ill. He was weak and barely had the strength to speak above a whisper. We talked long into the evening. He weakly laughed, as we recalled all the adventures we had been on and all the great times we had had.

I looked around his richly appointed house where we had spent so many evenings planning our adventures and realized all his stuff and money did not really count for much, now. All we were talking about were the good times and adventures we had shared.

As though he had read my mind, he squeezed my hand firmly, eyes welling up, and said, “Kenny, we should have gone to Costa Rica.”

My friend, Fritz, died the next day.

 

 

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We Don’t Own Things–Things Own Us! – Weekly Lessons from the Road

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

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

It is always the same every time I get ready for an adventure. I get so wrapped up in the planning and packing that I’m exhausted by the time I throw my leg over the motorcycle and twist the throttle. And what is 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.

I learned from many past adventures, that, 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 I get. This makes for better traveling; as packing and unpacking gear is faster and less cumbersome when setting up and breaking down camp and its just plain easier to find where I stashed something on the motorcycle. Life on the road becomes less cluttered.

So, while it is easier for me now days to get ready for an adventure, I still pack more than I need. And really, I’m down to one pair 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. But what I’m noticing is that 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?

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