OM STORIES
It’s not about the destination, it’s about the journey
When you read this quote, one you’ve heard over and over, what comes to mind? Do you read it and think, “Yeah, I know that” or “Sure, makes sense” or “What-ever, sounds pretty idealistic”.
For me, I’ve read that quote and answered yes to all three thoughts at one point or another in my life. The challenge for all of us I believe though is to be in the present, to challenge ourselves with full life experiences, to relish them while we are doing them and to reflect back on them when we’ve hit our destination. Whether your destination is a hike like mine to the historic, spiritual place of Machu Picchu or a destination like taking control over your diagnosis of a brain abnormality the quote is quite poignant. For Outdoor Mindset and its members, the destination (the large one) is to take control, to understand, to share and to grow. Outdoor Mindset can be the springboard for making those connections with others who have experienced the journey you find yourself or your loved one or friend on right no.
I find myself reflecting back today on a recent trip to Peru. My wife Libby and I set out on a trek, a journey to visit Machu Picchu in Peru. In all the planning and pre-trip wonderment I found myself getting very excited for our arrival at this historic and majestic place. I built up a vision of the feelings I would have when we arrived. Feelings of accomplishment for having made the long journey, feelings of wonderment at how the Inca created such a massive, intricate and connected place with tools made only by hand and moved by man. All of those expectations of mine were met but one expectation that I was missing became the most important of the event. I had spent little time thinking about what the actual trek, the journey, would be like. This was actually a gift I think because as I reflect back on the trip as a whole; the experiences, the sites along the trail, the waking up to breakfast in our tent, the many ruins scattered along the 30+ mile trail, my amazing traveling partner (my wife) were the most rewarding of the entire event.
My hope in writing this is to share how my recent traveling experience started out with me focused on the destination; ready, waiting to be blown away, to be amazed and surprised upon reaching my destination. Now, looking back I fully realize that the experience and the fulfillment which I will remember for a long time came not so much from the destination but from the journey itself. I encourage you to seek to find the joys in your daily journey toward your life, your friends, better health, and a sense of control over your life and your diagnosis. I wish everyone the best and as a side note, I HIGHLY recommend a visit to Peru and a hike on the Inca trail. (my next blog will share the specifics of the amazing hike, the landscapes, people and history of the Inca Trail)
3 . . . 2 . . . 1 . . . LIFTOFF
In concepting our first event, the marketing team pitched many ideas to the board, but in the end, everyone agreed on the Chili Cook-off idea. Every board member was to bring a chili and we would invite friends and family to come and “vote” for their favorite! Uniting food, friends and the outdoors was a perfect fit for our Launch event. “Let the competition begin!” was heard from Boulder to Breckenridge. And then of course the trash talking began . . . .
1. Boyd’s Heart Healthy Turkey Chili
2. Jill’s White Bean Green Chili WONDER!!!
3. Brian’s White Chicken Chili
4. Kyle’s Hot + Healthy Bubblies!
5. Adam’s Insanity
6. Kellyn’s Turkey - NO BEAN
7. Sara’s Texas Bowl O’ Red
8. Heather Tarantula Tom’s Steak Chili
9. Eric’s Turkey Green Chili
And the winner is . . . . . . KYLE! with a close second going to ERIC.
Thank you to our sponsors who helped with the event. The OM board members for providing chili and condiments, New Belgium for providing the frosty beverages and Eco Cycle for the composting containers- keeping the event zero-waste!
Thanks again to everyone who came and donated! We are already looking forward to the next OM event to come so stay tuned . . .
Hut Trip Recipe’s from the Board Retreat
I would like to thank Cooking Light for the inspiration and recipes below. I tripled these recipes for the 12 of us. For the hut trip and ease of transport in our packs, I made the sauces & dressings ahead of time and prepped most of the veggies and chicken. Don’t forget to hand out a bag of ingredients to each hiker to “spread the love” of additional weight. Also never forget wine for the chefs while they are cooking!
Ingredients (Serves 4)
2 Cucumbers (seeded)
1 teaspoon salt
1 tablespoon sugar
1 tablespoon soy sauce
¼ cup Rive Wine Vinegar
1 teaspoon sesame oil
2 teaspoon toasted sesame seeds
Preparation
1. Cut Cucumbers. Mix next 5 ingredients for dressing. Top with sesame seeds.
2. Cover and chill for 20 min.
Thai Rice Noodles with Chicken (Hut Trip Style)
Ingredients
1/4 cup fresh lime juice, divided
1 rotisserie chicken. Shredded.
8 ounces 1/2-inch-thick rice noodles
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons fresh chile paste with garlic (such as sambal oelek)
1/4 teaspoon salt, divided
4 teaspoons canola oil, divided
3 tablespoons thinly diagonally sliced green onions
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/2 cup torn fresh cilantro
½ cup of each carrots, onion, bell peppers, napa cabbage, broccoli, mushrooms
2 cup spinach
Preparation
1. DAY AHEAD: Shred rotisserie chicken and pack in zip locks, then freeze overnight (best for transport and food safety!)
2. Soak noodles in hot water 15 minutes or until somewhat soft but still slightly chewy. Drain well.
3. Combine remaining 2 tablespoons lime juice, sugar, and next 4 ingredients (through chile paste). Stir in 1/8 teaspoon salt.
4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden and fragrant. Add the rest of the veggies in order from longest cooking times to shortest. I did carrots and bell peppers. Then steam the broccoli, napa cabbage, mushrooms & shredded chicken in the same pan as everything else. Last but not least for the veggies- the spinach! Add noodles; cook 30 seconds, tossing well. Stir in sugar liquid mixture. Top each with 2 tablespoons cilantro.
Social Connections and the Internet: the OM healthcare reform
Thinking big at 11,700 feet!
Calvin & Hobbes have it right
My mother got me hooked on Calvin and Hobbes when I was younger. Recently, I came across one of their comic strips and it reminded me why I liked them in the first place. I think they are onto something.
With this spirit in mind, the Outdoor Mindset crew is about to hit the road for another journey. This one doesn't quite involve bungee jumping or New Zealand, but it still involves the outdoors and adventure. We are headed to our first board retreat and fittingly, it will be at a hut - Sangree Froelicher, outside of Leadville, CO at 11,700 feet.
We have a lot of strategic planning to accomplish over the weekend and can't wait to report back to you our developments. Of course, no need to worry about us still enjoying the weekend despite "working". We have yoga, hiking, fishing and we'll be with a fun bunch of peeps. Our knees may not be green at the end of the retreat, but our hiking boots will be nice and muddy!