Author: chad

4 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 funemployment run was a lesson in seasonal change and our place. I love running in wild weather conditions. It teaches me that I am nothing. It teaches me that the world around me could swallow me up without hesitation; 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 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. I love this loop because it is never the same. The winds were aboot 15mph, with gusts over 50mph, if I had to guess. 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 river water temps were 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 a river. I’d rather not repeat that, so I played it safe today. Ya never know if a log is going to hit ya hotdog or hamburger direction. I’d really prefer not having to explain that one to an ER doctor.

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 flooding already and there are a few more days of this.

I got to say hey to 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. Cross your hooves we can see him again in the spring.

After the run I popped over to Alberta for a quick vegan 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 satay nachos to go. The nachos also had peanut sauce. Peanut sauce is delicious. I’d describe the Thai Chimi as a “break food” dish. What I mean by this is it feels like something a good line cook would make for their own break meal. It is delicious but it’s not something you’d ever really see on a menu, ya know? It had all the components I might expect to find on the line in the kitchen of Norah and Mis Tacones. When I worked in kitchens I used to make ridiculous break meals. It always made me happy when customers would ask what I was eating and if they could order it. That’s the Thai Chimi.

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

One of the videos is like 8 minutes long. I don’t know if anyone will watch it or care, but hey, not everyone gets to see Elk summit with 40-50mph winds. I have to share that.

Tomorrow’s funemployment is a quick overnight at a lookout tower. I snagged the Clear Lake Cabin Lookout on short notice. The gate is closed so that means a 3.5 mile hike in. I’ll bring rain gear. I called the local ranger station to try bribing them with chocolate chip cookies so they’d open the gate. No luck.

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.