Author: chad

3 min read 0

Change is in the water

  • December 8, 2025

I’d rather be the dumbest person in a room full of geniuses than the smartest person in a room full of idiots.

Today’s run was a lesson in change and our place. I love running in wild weather conditions. It teaches me that I am nothing. That the world around me could swallow me up without hesitation and it would make no difference. I find a lot of comfort in this. It allows me to experience the world in a more honest way. I’m not looking at the world thinking, “How can I benefit from this?” I’m looking at the world and thinking, “This moment is a gift. Nothing could improve upon it. I have peaked.” I am a part of nature. I am thankful. I am grateful. My ego isn’t influencing my experience, and therefore, my experience is more because it isn’t centered on me.

I did the same ‘ole Elk loop today but the weather was an absolute blast. Winds were in the 15ish mph sustained area, with gusts over 50mph I would say. I was having trouble holding my phone for some of my videos. The best part? It was warm. I could have done this one shirtless if not for the intense winds up top. The water temps were pretty much spot on 50F/10C. Unfortunately the river flows were a bit too wild for me to do a dip. A couple years ago I got slammed by a log in the river and I’d rather not repeat that, so I played it safe today.

I took a lot of videos because it was just such a fun time. I also wanted to profile how much of a surge the rivers are experiencing. We’re close to flood stage already and there are a few more days of this.

I got to hangout with a nice looking lil buck. Peep the video below for that. He looked healthy. His coat looked great, in my opinion. I hope he can survive hunting season.

After the run I went home for a quick shower and then popped over to Norah Alberta for a quick collab between Norah and Mis Tacones. I ordered the Thai Chimi without looking at the ingredients. I took a huge first bite with no idea what I was about to taste. It was amazing. A chimichanga with peanut sauce? You bet your ass it was delicious. I also got some nachos to go which also had peanut sauce on it. Man, peanut sauce is delicious.

Thank you so much Norah and Mis Tacones. I greatly appreciated that.

Today’s song is Rabbit Will Run by Iron & Wine.

Time Distance Average Speed Max Speed Elevation Gain Calories Burned
02:39:30
hours
8.14
mi.
16:15
min/mile
5:12
min/mile
3,523.62
ft.
1,890
kcal
2 min read 0

French Bread Recipe

  • December 7, 2025

I love simple french bread. It’s just incredible. I sometimes add some herbs to the dough. I also like pepper or onion/garlic seasoning in the dough. One thing to always remember with bread is that it sometimes just doesn’t work out; mistakes happen. Have fun and enjoy.

  • 2 ¼ Tsp Active dry yeast
  • 1 ½ cups Water (lukewarm)
  • 1 Tsp Sugar
  • 4 cups Unbleached all-purpose flour (you might not need all of this)
  • 1 ½ Tsp Salt

Activate the Yeast: Combine the yeast with sugar and ½ cup warm water in a large mixing bowl or a stand mixer. Wait about 5 minutes until the mixture froths, signaling the yeast is active.

Mix the Dough: Add the remaining water and 2 cups of flour to the yeast mixture. Start mixing, then incorporate the salt. Gradually add another 1 ½ cups of flour while kneading. Aim for a dough that’s slightly sticky yet supple and smooth. If the dough is too sticky, add one tablespoon of flour until the desired consistency is reached.

First Rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning it once to coat. Cover the bowl with a kitchen towel or cling wrap and let it rise warmly for 45 minutes to an hour or until it is doubled.

Shape the Loaves: After the dough has doubled, knead it lightly on a countertop to deflate. Divide the dough into two equal parts. Form each half into a ball, then flatten into a circle about six inches in diameter. Roll each circle into a cylinder and seal the seams with your fingertips. Roll each cylinder into a 10-12 inch rope.

Second Rise: Place the ropes on a parchment-lined or cornmeal-sprinkled baking sheet, spacing them 4-5 inches apart. Dust the tops with flour. Cover with a kitchen towel and let them rise again for 45 minutes to an hour until doubled.

Preheat and Slash: Preheat your oven to 450 degrees Fahrenheit. Make three diagonal slashes on each loaf before baking with a sharp knife.

Bake with Steam: Spray the oven’s walls with water to create steam. Place the baking sheet in the oven and bake for 25-30 minutes or until the loaves are golden brown.