2 min read 0

Rim 2 Rim 2 Rim

So, back in April, Haley took a climbing trip down near Vegas with her pals. She wanted to do a rim 2 rim 2 rim run and I couldn't think of a good reason not to. So that happened.

My experience was overall amazing. I had the best time with Haley and Eric. Eric really destroyed both of us which is amusing because he is more of a climber, I think. It was pretty tough. I don't think I ate enough food early on. This most likely lead to some nausea and cramping, which manifested on the climb to the North Rim. My legs came back a bit until the climb up Bridal after the sun went down. I really struggled up that. Kudos to Haley for staying with me while I was on the struggle bus.

One thing I learned about the Grand Canyon is those steps/stairs are total bullshit. I understand why they are there but they just suck. I'd rather have a dirt slope or incline.

Time wise I was a bit behind where I would have wanted to be. That's fine. I can try again next year. Anyone want to go? I'll be down there in April for the Arizona Monster and could pop over for a quick r2r2r.

After the run we hit a great lil vegan mexican spot in a mall. It was called SoyMexican.

[activity id=11192919560 markers=true]

 

2 min read 0

Brioche Buns

I'll share my go to brioche recipe. It's vegan and delicious. It's also very versatile. I usually add in a few tsp of onion powder.

  • ½ cup (115g) melted vegan butter, or olive oil. I usually use miyoki's tub butter.
  • ¾ cup (190g) dairy-free milk, warm and as needed
  • 2 tablespoons (25g) granulated sugar, or coconut sugar
  • 1 tablespoon instant dry yeast
  • 3 cups (375g) all-purpose plain flour
  • ½ teaspoon salt, if using unsalted butter

Proof the yeast by melting the butter and dairy-free milk in the microwave to around 80-90F, add the sugar if you want, then add the yeast. Wait a few minutes until bubbles occur. This means your yeast is set to jet. This step is optional but it's a good idea to make sure your yeasties are active.

Next dump all the ingredients into your mixer and mix for 5-10 minutes. You want a smooth and soft dough.

Let the dough rise for ~1 hour at, or slightly above, room temp. Until doubled in size. It's best to be cautious on the first rise rather than letting it go too long. Don't use up that sugar.

It's time to form your dough balls. I usually weigh my dough and divide by 8, or ~120-140gram per bun. Put dough balls on a cookie sheet and let rise for 1 more hour or until desired size is reached.

Bake at ~350F for 12-14 minutes or until you get a nice brown starting on top. I tend to under bake my buns because I toast them later.

Optional: create a glaze using honey/syrup/whatever and some water. Brush the glaze onto the top of the buns when removed from the oven. You can flavor the glaze with things like garlic, paprika, parsley, thyme, etc.

And some photos.

instagram image 1
instagram image 2
instagram image 3
instagram image 4
instagram image 5