Cold Weather Camp Chili
Cold winter weather makes me crave deep, warm, rich foods like pot roast and hearty soups, so when I went camping in the Ozarks in the middle of winter I knew we’d need to make something substantial for dinner. As the temperatures dropped into the twenties I got my buddies to help prepare cast-iron cornbread and turkey chili with white beans and chili. This is hands down the simplest and most flavorful chili I’ve made in a very long time – perfect for any cold night whether you’re cozy at home or braving the great outdoors.
 
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Cold Weather Camp Chili

Cold winter weather makes me crave deep, warm, rich foods like pot roast and hearty soups, so when I went camping in the Ozarks in the middle of winter I knew we’d need to make something substantial for dinner. As the temperatures dropped into the twenties I got my buddies to help prepare cast-iron cornbread and turkey chili with white beans and chili. This is hands down the simplest and most flavorful chili I’ve made in a very long time – perfect for any cold night whether you’re cozy at home or braving the great outdoors.

 

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2012 Stocking Stuffer Gift Guide

The holidays are almost here and I’m all set with my big gifts, but you know what always ends up being left to the last minute – Stocking Stuffers! With a little preparation a well-stuffed stocking can easily become the best gift of the season, so I’ve compiled my favorite stocking-sized gifts for Adventurous Foodies and Camping Gear Lovers into a last-minute guide. Merry Christmas!

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2012 Stocking Stuffer Gift Guide


The holidays are almost here and I’m all set with my big gifts, but you know what always ends up being left to the last minute – Stocking Stuffers! With a little preparation a well-stuffed stocking can easily become the best gift of the season, so I’ve compiled my favorite stocking-sized gifts for Adventurous Foodies and Camping Gear Lovers into a last-minute guide. Merry Christmas!


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The Salt & Time Butcher Shop Salumeria Needs You


Our friends Ben and Bryan of Salt & Time Butcher Shop and Salumeria have been working hard toward opening a permanent location in East Austin. Their goal is fantastic: to create a full-service butcher shop stocked with local and sustainable meats, fresh and custom cut as well as their famous cured meats, and a bar with chef-prepared snacks to enjoy morning noon and night. They have just launched a Kickstarter Campaign to raise funds to finish up and open their shop. Check out this sweet video of Ben and Bryan at work, talking passionately about the thing they love to do, and send them a few bucks if you can.


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Please Welcome L+L’s New Contributors!For the last year Liberty and Lunch has been the creative outlet where I, Katie, have expressed my…View Postshared via WordPress.com

Please Welcome L+L’s New Contributors!

For the last year Liberty and Lunch has been the creative outlet where I, Katie, have expressed my…

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shared via WordPress.com

Thanksgiving 2012: Camping in the Ozarks
Thanksgiving really snuck up on me this year. All of a sudden it was a week away and we hadn’t booked the plane tickets that we’d promised, and I was feeling like this year Thanksgiving was going to be a big disappointment. Then one night over a few beers a friend mentioned that a group of climbing buddies was planning a quick trip up to Horseshoe Canyon Ranch in northern Arkansas. Immediately we each decided that this was the Thanksgiving we needed. The four of us decided to leave late wednesday night and enjoy our Thanksgiving by camping in the Ozark National Forest. 

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Thanksgiving 2012: Camping in the Ozarks

Thanksgiving really snuck up on me this year. All of a sudden it was a week away and we hadn’t booked the plane tickets that we’d promised, and I was feeling like this year Thanksgiving was going to be a big disappointment. Then one night over a few beers a friend mentioned that a group of climbing buddies was planning a quick trip up to Horseshoe Canyon Ranch in northern Arkansas. Immediately we each decided that this was the Thanksgiving we needed. The four of us decided to leave late wednesday night and enjoy our Thanksgiving by camping in the Ozark National Forest. 


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Planning for a Camping Thanksgiving
Thanksgiving is hands-down my favorite holiday. I love cooking a huge meal and enjoying it with my friends and family, lounging in a house stuffed with good smells, and sharing all of the things I’m thankful for. But this year is going to be a little different – we’re going on a camping and climbing trip for Thanksgiving!
I’m used to having a traditional Turkey day, with a big bird all the trimmings, where I cook in my kitchen and can control most of the variables. But the things I love most about camping – carrying only what is necessary, cooking over a fire and being outdoors for long periods – are antipodal to my ideal Thanksgiving meal. I’ve spent the last couple of days brainstorming ideas for cooking Thanksgiving dinner in camp, considering what can be prepared beforehand and what we can cook over the fire, then narrowing down the options into something delicious, unique and feasible.
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Planning for a Camping Thanksgiving

Thanksgiving is hands-down my favorite holiday. I love cooking a huge meal and enjoying it with my friends and family, lounging in a house stuffed with good smells, and sharing all of the things I’m thankful for. But this year is going to be a little different – we’re going on a camping and climbing trip for Thanksgiving!

I’m used to having a traditional Turkey day, with a big bird all the trimmings, where I cook in my kitchen and can control most of the variables. But the things I love most about camping – carrying only what is necessary, cooking over a fire and being outdoors for long periods – are antipodal to my ideal Thanksgiving meal. I’ve spent the last couple of days brainstorming ideas for cooking Thanksgiving dinner in camp, considering what can be prepared beforehand and what we can cook over the fire, then narrowing down the options into something delicious, unique and feasible.

Read More »

Happy Camper’s Hot Cocktail

It’s really cooling off this week here in Austin and I’m getting excited for wintery adventures, so to celebrate I dug up this recipe for hot peach bourbon toddy that I created while we were backpacking Big Bend earlier this fall. One thing I enjoy endlessly while backpacking is the challenge of creating delicious meals and tasty treats with extremely limited ingredients and tools.

Read More » (Including the recipe!)

Happy Camper’s Hot Cocktail


It’s really cooling off this week here in Austin and I’m getting excited for wintery adventures, so to celebrate I dug up this recipe for hot peach bourbon toddy that I created while we were backpacking Big Bend earlier this fall. One thing I enjoy endlessly while backpacking is the challenge of creating delicious meals and tasty treats with extremely limited ingredients and tools.


Read More » (Including the recipe!)

Lunch In Arches

This year my mom had a fantastic garden so we dined on the summer’s last tomatoes, the first carrots, and pesto my mom made with beet greens and kale instead of basil. It was the perfect midday meal for hiking out in the Utah desert.
I love eating finger foods on the trail more than any prepared meal. I think it’s because I can choose the exact amount of each flavor that I desire, and each item can be mixed with another bite to create new sensational combinations. The key ingredients to any trail meal are simple: a cracker, a spread, a cheese, a nut, a fruit and vegetable, and a sweet for dessert.

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Lunch In Arches

This year my mom had a fantastic garden so we dined on the summer’s last tomatoes, the first carrots, and pesto my mom made with beet greens and kale instead of basil. It was the perfect midday meal for hiking out in the Utah desert.

I love eating finger foods on the trail more than any prepared meal. I think it’s because I can choose the exact amount of each flavor that I desire, and each item can be mixed with another bite to create new sensational combinations. The key ingredients to any trail meal are simple: a cracker, a spread, a cheese, a nut, a fruit and vegetable, and a sweet for dessert.

Read More »

2012 Harvest Classic Moto Rally

Last weekend I rode with a few friends out to Luckenbach, Texas, for the 10th annual Harvest Classic European & Vintage Motorcycle Rally! I had a great time and took a few photos of some of the beautiful bikes in the show and around the rally. I also entered Birdie, my 1971 BMW R75/5 in the Bike Show, with the hope of fame and glory.
The food truck culture of Austin has been spreading steadily to other cities and has finally made it to Luckenbach! We ate a lot of Rally Food: Buffalo Tacos, BBQ and “Awesome” Bison Burgers, sausages from a few great food trucksand bottles of beer to wash it all down.

Read More»

2012 Harvest Classic Moto Rally


Last weekend I rode with a few friends out to Luckenbach, Texas, for the 10th annual Harvest Classic European & Vintage Motorcycle Rally! I had a great time and took a few photos of some of the beautiful bikes in the show and around the rally. I also entered Birdie, my 1971 BMW R75/5 in the Bike Show, with the hope of fame and glory.

The food truck culture of Austin has been spreading steadily to other cities and has finally made it to Luckenbach! We ate a lot of Rally Food: Buffalo Tacos, BBQ and “Awesome” Bison Burgers, sausages from a few great food trucksand bottles of beer to wash it all down.

Read More»

The Anatomy of Dinner: Butchering and Curing Basics Class with Salt & Time

Two weekends ago I had the pleasure of attending a class on butchering and pork curing basics by the wonderful guys at Austin’s very own Salt & Time Butchershop and Salumeria. Benjamin Runkle and Bryan Butler are two guys with a passion for making and sharing delectable cured meats, handmade sausages and responsibly farmed local proteins. They recently began teaching their specialized skills and I was lucky to get a place at the table. Keep reading for a little bit about my experience. Warning to the squeamish: the following contains photographs of pigs being turned into delicious food.

Read More »

The Anatomy of Dinner: Butchering and Curing Basics Class with Salt & Time


Two weekends ago I had the pleasure of attending a class on butchering and pork curing basics by the wonderful guys at Austin’s very own Salt & Time Butchershop and Salumeria. Benjamin Runkle and Bryan Butler are two guys with a passion for making and sharing delectable cured meats, handmade sausages and responsibly farmed local proteins. They recently began teaching their specialized skills and I was lucky to get a place at the table. Keep reading for a little bit about my experience. Warning to the squeamish: the following contains photographs of pigs being turned into delicious food.


Read More »