Arizona Travels

The road traveled to O’Hare Airport, I-88, is not the way to ease the mind and prepare for a four-hour flight westward when flying typically makes one uneasy. I-88 is the definition of Chicago-driving with utter havoc and ever shuffling chaos. Perhaps, letting the anxiety escalate prior to arrival to the airport would calm some down in preparing for flying. And I think it did calm me. Being a cyclist, I can go months without ever being in a vehicle. An IPA, did also, help calm my nerves before flying.

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Arizona is an extremely diverse state and, within a week, I experienced most its awesomeness. I’ve earned my MTBing badge by biking, by myself, in Sedona red rocks for the very first time. Riding over wet boulders and rocks on the cliff side did not excite me much, yet, extruded survival skills. I am not ashamed that at certain points, I was terrified, and walked my rental bike.

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The Grand Canyon truly is grand. It is literally too awesome to stare at for too long. And due to a partial government shutdown bullshit, the walkways were layered with pure ice. Luckily, there was a safety railing saving hundreds from their plummeting death that day.

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Phoenix has millions (like five) of different cactuses that are wonderfully approachable and huggable. One hug and done. Phoenix/Arizona also likes to make my stay longer than planned. Due to horrific wintery conditions in Illinois, my flight cancellation extended my vacation 48 more hours. And years ago, due to an Arizonan monsoon, my flight was canceled. I am a sunshine addict and maybe the sunshine is addicted to me… Or it could be matching energies.

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I had a wonderful trip out West. I learned that I enjoy diversity in people and weather throughout one day. I learned that MTBing is extremely difficult. I learned how friendly Arizonans are. I relearned that assumptions do not usually bring closure. I was reminded heights and ice are my worst enemies. And when combined, it is my kryptonite. Arizona restaurants are mostly Vegetarian/Vegan friendly. Arizona beers are OK, but Chicago/midwest beers reign supreme. Currently, in Northern Illinois, it is negative 25 degrees and feels like negative 56.

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Stay warm out their, friends!

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CHEERS

 

LBⓋ 10/10 CHILI

My mother, the wonderful angel she is, made Vegan Chili for me the other night. It was nothing spectacular other than her kindness and simplistically comforting Chili flavor. I decided to try out block Daiya for the first time and prepare Chili ‘Cheese’ ‘Steak’ Fries. I also included a Chili recipe within my Low Budget Ⓥegan concept.

Last night I purchased a used, but basically new FAT BIKE as most components were not used except for wheels and frame. It has been nicknamed Arrogant Bastard.

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I often come across things on Netflix that are popular and OK, but not very good in my opinion. I sometimes continue to watch them because hunting for something you feel like watching is the entirety of the battle. And then I came across this and the war has been victorious!

Real Rob

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Low Budget Ⓥegan Chili 10/10 ingredients:

  • Celery, diced (13) @ $0.39 = $0.03 per serving
  • Onion, diced (5) @ $0.80 = $0.16 per serving
  • Carrot, diced (12) @ $0.84 = $0.07 per serving
  • Sweet peppers, diced (2.75) @ $2.50 = $0.91 per serving
  • Stewed Tomatoes (6) @ $2.19 = $0.37 per serving
  • Tomato Paste (5) @ $0.58 = $0.12 per serving
  • Broth (4) @ $1.98 = $0.50 per serving
  • Dry Pinto Beans (13) @ $1.12 = $0.09 per serving
  • Dry Kidney beans (13) @ $1.16 = $0.10 per serving
  • Dry Black Eyed Peas (13) @ $1.52 = $0.12 per serving
  • Corn, canned (3.5) @ $0.50 = $0.15 per serving
  • Seasonings: GarlicP/OnionP/Paprika/Salt/Pepper/ BrownSugar/Cayenne = $0.06 per serving
  • Saltines (30) @ $1.78 = $0.06 per serving

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Approach: 

  • I decided to cut out the use of any Oil for this Recipe.
  • I pre cooked Beans together for 60-75 minutes.
  • I chopped all Veggies and strained Beans and Corn.
  • Add Tomatoes and Paste. Fill Paste cans with Veggie Broth and add all ingredients with remaining Broth.
  • Add Pasty Broth and Season
  • Bring to boil, cover, simmer and periodically stir
  • GO FOR A FAT BIKE RIDE IN THE WET AND COLD AND COME BACK AND ENJOY!

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It may be a bit deceiving at a whopping $2.74 per serving for this Chili, but the amount of serving are plentiful.

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The block Daiya ‘cheddar cheese’ did not melt as I thought it would, but was extremely tasty!

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Chili ‘Cheese’ ‘Steak’ Fries ingredients:

  • Potatoes, sliced and grilled (20) @ $2.99 = $0.15 per serving
  • Vegenaise, mmmm (64) @$9.98 = $0.16 per serving
  • Spinach, sliced (12) @$2.99 = $0.25 per serving
  • Chili, mmmm = $2.74 per serving unless MOM makes it for you 🙂
  • Daiya ‘cheese’ (7) @$5.95 = $0.85 per serving

Barrel Rolls:

  • Grill Potatoes
  • Slice Spinach and Daiya from block
  • Place Potatoes on plate and bake with heated Chili and Daiya.
  • Add Daiya and Vegenaise 🙂

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