anna brones

writer + artist + activist

Posts Tagged ‘bicycle touring

Camp Cooking: Coconut Ginger Vermicelli Noodles

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This weekend marks the fourth annual Swift Campout, a global call to get people out for a night and bike camp, hosted by Swift Industries. And what do you need for a good bike camping trip? Good food.

This recipe for Coconut Ginger Vermicelli Noodles is one that I originally made for the MSR Summit Register blog. It’s a recipe that’s perfect for an overnight trip as you can prep a few of the ingredients at home and then throw the whole thing together at camp.

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Written by Anna Brones

June 19, 2018 at 10:30

Outdoor Cooking: Cilantro and Tomato Bruschetta

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ab_bruschetta_001

This summer, I embarked on a bicycle tour – a pedal-powered book tour, in fact! – from my house, west of Seattle, all the way down to San Francisco. As was to be expected, I cooked a lot of food along the way, and now that I am back in front of the computer (far less interesting than being on a bicycle, I assure you) I’ve been busy compiling all the recipes.

The first one went up this week on Adventure Journal and I wanted to share it here because it’s perfect for using up late summer tomatoes. And even if you’re not on a bike trip, this works well as an at-home appetizer too. But soak up those final rays of summer and go enjoy it outdoors!

Cilantro and Heirloom Tomato Bruschetta

  • 2 to 3 medium-sized heirloom tomatoes
  • 4 to 5 cloves garlic
  • A small handful of cilantro leaves, chopped (about 1 to 2 tablespoons chopped leaves)
  • Salt
  • Ground black pepper
  • 8 to 10 slices of bread
  • Olive oil

Chop the tomatoes into small pieces and place them in in a bowl or pot. Finely chop two of the garlic cloves and add them to the tomatoes, along with the cilantro and a pinch of salt and pepper. Drizzle a little olive oil over it and mix together. Taste. Add more salt and pepper as needed.

Place a frying pan or pot over medium heat on your stove and pour in a little olive oil. Grill a slide of bread on both sides, until both sides are a golden brown. Remove the bread slice from the pan and place on a plate. Take a clove of garlic and lightly rub the grilled bread with it. Top with a generous scoop of the tomato and cilantro mixture.

Repeat until you’ve grilled all the bread and used up the tomato and cilantro mixture.

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Written by Anna Brones

September 9, 2016 at 17:19

Bikepacking the Olympic Adventure Route with Komorebi Cycling Team

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Bikepacking on the Olympic Adventure Route with Komorebi Cycling Team

This is an essay I wrote over on Adventure Journal, which also includes a list of tips for meal planning and cooking for a bikepacking trip, along with a few links for recipes. 

This is all the email said:

Riding bikes in the backcountry, camping, making food on the trail…June 17-19. Interested in details?

Like any sane person, I responded with an “um…okay!”

It was a proposal to join a bikepacking trip with Komorebi, the Portland-based women’s bikepacking team. The fact that I had never been bikepacking didn’t deter me, and after all, that was the whole point of Komorebi: to get more women adventuring on two wheels. Okay, actually it did freak me out a little bit, and as soon as I said yes the thoughts started swarming in my head:

Will I be able to keep up with women who bikepack all the time?

Will they judge me if I am not fast enough?

I don’t really ride mountain bikes, what if I fail?

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Written by Anna Brones

July 24, 2016 at 09:13