Moto Escapism - Sport Touring, Motorcycle Rides, Travelogues and Tech

Welcome !

This site exists to advocate finding the middle of nowhere; the place where you can park on the double yellow line, eat a sandwich and contemplate where the hell you are on the map. I encourage you to go out and put yourself into situations that become the stuff of legendary stories. Have a look around and enjoy.

Announcing the 2009 Challenge

The 2009 Challenge is the list of 10 tasks that I've set out for myself to accomplish this year. I've created two sections, one with the overview information that I'll add things to that pertain to the over all goals, and another with updates on my progress for each of the individual task. I'm going to have a helluva lot of fun this year knocking these out. "Do, or do not, there is no try" a wise man once said, so I'll see you out on the trail... or on the climb... or during the dive...

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Carnitas - The Lard Experiment

Monday, 23 March 2009
Carnitas and Fixings Carnitas is one of the greatest contributions of the Mexican culinary culture, and my favorite way of preparing pork. Take a pork shoulder roast, braise it in it's own fat and a limited but tasty concoction of other ingredients for about 6 hours. When the pork shreds just by looking at it, shred it, put it on a baking sheet, slide it under a broiler for about 30 seconds so it gets a little crispy, and serve with lime, diced white onion and cilantro. I've made this dish dozens of times now, although not as much over the last six months because of my Challenge training, but it's there, in the back of my head most times I go to a restaurant. I've never had carnitas in a restaurant that came anywhere near as good as mine. Recently, I told some friends of mine that when they were all in town again (one of them lives in San Antonio) I would make up a plate full. Someone mentioned "I'll bring the lard" and I wondered what he was talking about. I don't use lard in my recipe... maybe there's some aspect to carnitas I hadn't realized. I know my standard recipe is far from authentic (the secret ingredient is Japanese for chrissakes)... so I did some research and then some shopping and today I did some cooking.
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Feb. 9, 2009 - Six Years

Monday, 09 February 2009
I miss you mom. Please donate to the American Cancer Society .

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Latest Updates

Carnitas - The Lard Experiment

Carnitas is one of the greatest contributions of the Mexican culinary culture, and my favorite way of preparing pork. Take a pork shoulder roast, braise it in it's own fat and a limited but ...

Feb. 9, 2009 - Six Years

I miss you mom. Please donate to the American Cancer Society . ...

Two Dives Forward, One Step Back

Today I completed my Deep and Navigation dives toward my PADI Advanced Open Water certification. I had it all planned out... since I took a vacation day at work, I was going to go diving in the ...

First attempt at PADI Advanced Diver certification

Well, that didn't go quite as planned. I was signed up to get my advanced certification this past weekend, two dives: deep and navigation on Saturday morning, then three dives off of Anacapa...

Editors Picks

June - Article
The article for June is the Arizona Sport Touring Ride. This motorcycle travelogue describes my first forays out on my Triumph Sprint ST only six short days after I purchased it. Talk about learning at the school of hard knocks.

June - Image
One of the most ready memories I have of Germany is Der Wasserturm in Mannheim . When I was four, I remember walking around the edges of the fountain and marveling at them. We had nothing like that back home in Napa.