Still frozen lakes... this type of ice is called candle ice and the sound it makes when it moves is totally amazing.

That's my favorite summer cocktail. I am pretty proud of that creation that I call the Ubach Especial, since I created it first for my good friend Antonio (from Tucson). Recipe below.

The girls did an orienteering workshop and had a blast. They will be going to the orienteering meets of the club this summer.

Eating bearberry flowers (uva ursi) on a hike. These are a spring delicacy.

There is discomfort for me in staying put. I thrive on new adventures and new places to discover. I know I’ll never outgrow my wanderlust, but I need to learn to do ordinary. I want to. Every time I come back to the Yukon, I struggle with the transition from in-movement to no-movement. It’s like I wait for people to come up with plans, dinners, activities. I feel clumsy in this life of calendars and organized weeks.

There’s lots of shoulds in my head that I am trying to shush right now (you should just appreciate this down time after all the wonderful adventures of this winter, you should be grateful for the lack of busyness this summer, etc.). But balance is necessary in all things. Just like night makes you appreciate day light, slowness makes you appreciate a faster pace... Too much of anything doesn't feel right and I am adjusting and fine tuning this balance as we settle back in for the summer. It's a fine act, but I am slowly finding my groove.

I added a new search by locations/activities tab on Road it up website, so it is easier to find the information you need in the archives of the site. You can also do a search on the Home page with Moab camping or Oregon rock climbing to get more specific results now that I have added tags to the posts (thanks, Audrey, for that suggestion!). Note that I am still going through every old post and tagging it, so it will take a bit to have everything in there.

Ubach Especial

For 1

1 oz Vodka
2 oz fresh grapefruit juice
1 oz simple syrup
1/2 oz fresh lime juice
1/4 oz red vermouth
1/4 oz Campari
1/2 egg white
1 dash of Angostura bitters
Candied grapefruit peel (or plain old grapefruit strip)
2 oz Soda water

Combine the 8 first ingredients in a cocktail shaker without ice. Shake vigorously for 30 seconds, open carefully and add ice. Shake again for 30 sec, then strain into a chilled rocks glass. Top with 2 oz of soda water. Add candied grapefruit peel. Note that you can replace the Vermouth + Campari by 1/2 an oz of Italian Bittersweet Vermouth.