Hi Instagram! 👋 I’ve been on a long hiatus from posting here but life has gone on. If you haven’t seen my stories, the ambulance has been parked as I worked on my old beach house giving it a much needed refresh at its ripe old age of 105years! It’s one of the oldest houses in Newport Beach and now it’s back in great shape and ready to be rented to happy visiting holidayers.
I hope you all had a happy Thanksgiving, Christmas, New Years and more! It’s 2019! I turned 35 this month!! Let’s go on some adventures!
My first trip this year was quick but impactful. Along with a wonderful family of new friends I got back to my roots and hit the mountains for a week of snowboarding, this was all I cared about in my teens and early 20s. We got lucky and had a blizzard giving us deep fresh snow, we built an Igloo, played games, snowboarded a bunch and had a blast together! From August to now I’ve barley left Newport Beach, that’s not like me but now that I’ve popped my 2019 adventure cherry I’m amped on exploration once again and ready to tackle this lovely world on some trips. The ambulance is my top priority and will be back in action soon. A friend from Ireland is on his way to join in on some adventure and a trip to Hawaii is in planning mode. Life is good! 2019, so far I love you!!! Here’s to the best year yet! 🍻 🥂 #mammothmountain#snowboarding#blizzard #2019
Chase to make the cut update!!! It was a beautiful day in Southern California for moving and cut day at the 60th annual Bob Hope Classic aka the desert classic. My dad @doccobb played pretty well shooting a 77 with his pro Jim Herman shooting a +1 on the Nicklaus course. This resulted in a team score of -5 and total score for the week at -16. This unfortunately was not enough to make the cut which was -30. 😪😪 Besides not making the cut my Dad enjoyed playing in this event and got to meet and talk with alot of new people in the golf industry. Thank you for following my dad's journey in playing this event I will be posting more pictures from this event next week.
All 📸by @dbutter61
Today I will trust beyond the borders of what I can see and have the courage to believe in what is Greater than me. +
Today I will take deep breaths and not be afraid of the wilderness. I will rest in sweet assurance that beautiful things will happen in their time. +
Today I will cling to the Grace & Truth that has sustained me since my youth. I will not allow darkness to cast a shadow on how far I’ve come. ——————
Chase to make the cut update!!!!! Well today didn't go the way we wanted it to but nonetheless it was still a good day. Tyrone shot a -3 score with my dad shooting an 81. This resulted in the team score being -6 with some shots left out on the course. 😪😪 My dad now has a -11 total through two days with the leader being -22. My dad and his pro partner Jim Herman will need a big day tomorrow on the Nicklaus course to make the cut.🤞🤞🤞 Let's hope they both play well. 📸 by @doccobb , @dbutter61 , and Anita Howard.
Mountain syrup in the works from @pascalbaudar. Has an incredible flavor profile - lemony, hints of pine, highly aromatic, sour, bitter and very sweet. Pascal makes a quart jar every year that lasts him until the season comes around again the following year. It’s very much like tasting the local mountains. Recipe below. #wildfoodlove#juniper#yarrow#elderberries#piñon#manzanita#mugwort#blacksage
Pascal’s Mountain Syrup Recipe
For the base
1 pound of grated organic cane sugar
236 ml maple syrup
40 gr honey
Add the juice of 3 lemons which will turn the brown sugar into a syrup and make the whole sugar base acidic (for food safety).
2 tbsps dried elderberries
4 crushed fermented limes
25 gr cracked pinyon pine branches
25 gr manzanita berries (for apple flavor)
30 gr white fir branches with needles cut (for pine and tangerineflavor)
1 gr dried mugwort (bitter aromatic - very complex)
2 yarrow flowers (bitter aromatic)
35 cracked unripe juniper berries (taste like pine and lemony)
1/4 California bay leaf (for flavor accent)
2 California sagebrush stems (6 inches long)
1 Black sage stem (6 inches long)
This will fill up a quart jar, add a bit more maple syrup if necessary. Shake the content once a day for the first two weeks. Then, shake it once a week. The jar is aged for 6 months at room temperature before consumption.
In other regions, you can make a similar syrup using local ingredients. When Pascal goes to Vermont, he uses spruce, white pine and cracked yellow birch branches.
Every time I fly back to Maui, I find myself glued to the airplane window once we hit the West. Looking for canyons I’ve slotted, lonely roads I’ve driven, and mountains I’ve climbed. I suppose this aerial exploration gives me some sense of belonging, of making my mark, on our truly massive planet. Looking down from 35,000 feet fills me with the wonder of a child, and the feeling that no matter how much terrain I’ve explored, it will always be a tiny fraction. The last earthly beauty of the West – just before 5 hours of Pacific blue – is the Sierra Nevada range. No matter where I live, the memories I made there in my 20s will always draw me home to them. This is my favorite peak (thus far) in the range, Mount Morrison. I try to return here every year for a week-long mountain meditation. Though it’s unlikely to happen this year, just knowing its there and someone is enjoying it gives me nearly as much joy. BTW, many people refer to these mountains as the Sierras, which is wrong. In the words of California’s own Ansel Adams, “The name Sierra is already plural. To add an ’s’ is a linguistic, Californian, and mountaineering sin.” So, yeah, stop doing that people. And yes, I am officially turning into my mom, the spelling and grammar stickler.