The Meat President

So we go to the MSFT Christmas party. The pre-party dinner was @ the Metropolitan Grill in downtown. Nice place. Best place in Seattle for Steak. I decide I'm gonna order the big boy of the selection. 50 ounces of bone in Rib Eye. It came on it's own platter, fit for a king!

There were some table skeptics, however I proved them wrong by completely devouring the steak and I also wiped out the potato, AND a spinach salad before! Wait staff shook my hand. Head waiter said it was impressive. More impressive? I ate about 10 desserts @ the Xmas party 1 hour later.

HOWEVER, I AM NOT READY FOR THIS...

http://www.bigtexan.com/

Mt Baker

So, it's time to climb Baker. Mid-morning departure @ the Heliopolis Parking Lot.
Baker and wildflowers on the way up.

Brian really struggling to make it to Hogsback ridge. As a result, we have to abandon our quest for the top. Later that week, we find out why. I considerd going solo, but thought it was better to stay @ camp. Sunset with Mt. Baker in the background.

I am scarfing the Starbucks Pumpkin Scone I left in my truck the day before. I thought about it, the entire way down, hoping it wasn't too dried out to eat. Man I was prepared for a major bum out if it was hard as a rock. It wasn't, and I ate it in 2 bites.

BTW, in my opinion, Mt Baker area is MUCH prettier (more trees, better scenery, more mountains in the distance) and nicer (not as many people, more rustic) as Rainier.

Hells Canyon - Backcountry Bacon

Since I don't have a fridge, I am little limited for food storage. I'd eaten all my pork chops from the night before, so I had to go with what the little merc store had in Imnaha. It wasn't much to be really honest. They DID have 1/2 lb of bacon, so I bought that and a little Dr. Pepper (that I eventually never drank) I will say two things. One, bacon on an open flame makes for some exciting and high-flame shooting grilling. Two, these pieces of bacon with some Tilamook cheddar cheese on a plain bagel were pretty damned good. Especially nice without those pesky little mosquitos.

Day 13 - Marrakech Dinner

Paul, Jeff and Carol
John, Christine, Paul and Ian
Mick and Bill

There was no alcohol served @ this restaurant, so we had to bring in our own, and bring it in, we did. I think everyone who was drinking wine, had their own bottle, and Paul and I (thanks to Paul, actually) had more than enough beer.

Day 12 - Lunch Time

So with the cold windy weather we experienced on our last 2 days, we were lucky we were on the dry side of the mountains. It snowed several inches on the pass through the Altas range. Cars, Trucks, Busses were stuck, people were everywhere. Disaster.

Somebody had the brilliant idea that we should stop for lunch. It was about 2pm and because of the weather disaster, we were pretty hungry.

Road on the green side of the Atlas mountains.

After lunch we made it into town, got cleaned up and had dinner @ the hotel where we were staying. I think everybody was kinda wiped out, so it was a early night.

Day 5 - Lunch time!

Once again, it's time for lunch. As we start to settle ourselves the guys get cooking. Today's bunch-a-lunch is a large plate of rice, diced tomatos, green peppers, green and black olives, and (a first for me) sardines. There is also bread, mustard, mayonaise, and peanut butter. The lunch was good, and the sardines, well I gotta admit, they were not that bad!

Day 3 - Relaxing before Dinner

Here is Mrs Dirtbagger hanging out @ our camp for the next two days.Christine dishing up the evening feast. Usually our meals were 3 courses.

• Course 1 - Soup Starter - As the trek became harder, weather cooler, and wind stronger, we really looked forward to the evening soup. It kinda a combination between chicken broth and creamy chicken noodle.

• Course 2 - Entrée - Cooked veggies (potatos, carrots, squash, cucumbers) with pasta or cous cous or rice.

• Course 3 - Dessert - Early in the voyage we got to enjoy fresh fruit, bananas, oranges, tangarines. As we got farther and farther from civilization, it became more canned peaches, pears or fruit cocktail.

• Lastly, we always had tea/coffee/hot chocolate.

Considering where we were and what was available, I think the food was pretty decent.

Day 3 - Brunch, Morocco Style!

We arrive at one of the larger "mud" houses in the area. This gentlemen (don't remember his name, sorry) starts setting up for us.

First, tea. Morrocan tea is usually sweetened, and minty. The technique of pouring seems to be, get the pot about 2 foot above the glass and let 'er rip. He didn't miss, unlike me in the thunderbox (more on that later).

Then comes the freshly made bread and the amazing (just pressed?) olive oil. For the record, this was the best olive oil I had ever had in my life!

The whole crew, soaks up the food, the sun and the experience. Very cool.

Day 3 - Started off

Trip Description: Today we trek out of the valley and cross to the village of Tagra. Camp (4,592ft.). This is our base for the optional ascent of Jebel Amlal.

We trek along a stream bed briefly, and then head towards a plateau.
Can you believe there was enough water for a palm tree to grow here?
Hanging out, eating a local trail mix of breads, dried dates, nuts and it was really damned yummy! Christine is in the back ground.

Day 2 - Dinner Time

So we relax by the big tent waiting on dinner? What do we have in store?
As we set up, an entrepreneurial group of boys set up shop. They have a nice selection of cookies and of course, Coca Cola!
Like the young men we met at lunch, they guys were amazingly polite. Didn't really say a word, just sat and waited hoping we would notice them. Of course, Mrs Dirtbagger and I bought 3-4 packages of cookies from them. As we sat down to dinner later, they scrambled off into the distance, happy with a day of selling success.

Day 2 - Lunch Break!

So we stop (what looks like the middle of no where) and have a little lunch. This ought to be interesting.....

Some of the local young men come down to watch us. They were so cute and very polite. Didn't bother us at all. I'm sure we are VERY interesting. In the mean time, our guides whipped up a nice chopped salad with fresh veggies and some really nice breads and cheeses, excellent. But there were quite a few leftovers.....What's gonna happen to this food?
This almost like your college days and c0ming to home to find left over pizza and beer in the fridge. TIME TO EAT!

Dennys

We ate here several times. Yea, just like the 60 year old retired folks. Let me tell you, you CANNOT get into this place @ 5pm. Wall to wall blue hairs! Gotta a better shot of waiting until 7pm, and competing with Billy Joe Bob who's got his kids for the weekend. Actually, I refused to eat in these places, for years and years, but I have to admit now, the food ain't that bad, and they always serve breakfast. I had on a couple of instances the Lumberjack Slam. Let me tell you this is a heap of food!

• Three buttermilk pancakes (Yummy!!)
• A slice of grilled honey ham (Not half-bad)
• Two bacon strips (Crispy!)
• Two sausage links (Low cal, not!)
• Two eggs (Over easy, mr hair-netted friend!)
• Hash browns or grits (Hashies of course, I'm from Idaho for Christ's sake!)
• Your choice of bread (Wheat toast, thank you!)

The total was usually under 20 dollars, but well over 20,000 calories. Yea brother. Oh and get this, the Denny's in Ontario OR, was one of the few in the US that actually served BEER!!!

Denny's facts

• Denny’s is the most recognized name in family dining providing good food and service for more than 50 years. With approximately 1,600 restaurants across America and systemwide sales of more than $2 billion, Denny’s is the largest full-service family restaurant chain in the United States.
• At year end 2004, there were 1,603 Denny’s restaurants: 553 were owned and operated by the company and 1,050 were operated under franchise and licensing

1603 locations?

In N Out Burger!

The best hamburgers in the world!

In fact, so damned good, I had two double doubles!**

Fun In N Out Facts: In 1948, the first In-N-Out Burger was founded by Harry and Esther Snyder in Baldwin Park. Harry's idea of a drive-thru hamburger stand where customers could order through a two-way speaker box was quite unique. In that era, it was common to see carhops serving those who wanted to order food from their car. Harry's idea caught on and California's first drive-thru hamburger stand was born.

Everything is still made fresh to order. There are no microwaves or freezers. Customers may observe french fries being made from hand-diced, fresh, whole potatoes. And the shakes are made from real ice cream.

Our Store Managers, on average, have been with the company for over 13 years and average in excess of $100,000 in total compensation per year. If you are interested in becoming eligible for a managerial role within our stores, you should apply for an hourly position at the store level, where you can progress through the various levels.* Please refer to our list of store locations for information regarding available hourly, store level positions.

*To bad more US corporations are not run this way!

**A double double has 670 calories with 370 from fat, so with fries and a shake, I'm sure it was a 2500 calorie meal!

The best thing about Ridgecrest was the SIZZLER!!!

So the closest town to Death Valley from the direction we drove is a place called Ridgecrest? Even been there? A China Lake defense department version of Bakersfield. Nasty. However they had a Sizzler restaurant and a Motel 6. Good enough for us. Here we are @ the only local park.

So I've not eaten @ a Sizzler since I was in college. I mean hell, in Pocatello, it was one of the nicer places in town. So as we pull into Ridgecrest they have this giant Sizzler billboard. Well it registered in my brain.

So we go there.

1. This place still has a real f**king salad bar! Remember those days about 20 years ago? Well the "SIZ" hasn't forgotten that some of us "bound up" individuals need our daily fiber fix, and I am certainly no exception. It ain't no pizza parlor crap salad bar. It's unlimited trips to a got everything smorgasboard, including soup, pasta salad, potato fixins, (Good God, did I just type the word fixins? This is what happens when you marry a Texan. Don't tell her I said that.) a desert bar with soft serve ice cream!

2. Good food! Sizzler isn't everwhere, but west coast. I ordered a signiture steak (a nice cut of meat) with a salad bar and a dos equis beer. Mrs Dirtbagger did the salad bar.

3. Cheap! A totaled it was about 35 bucks! Shit! I gave the "server guy" a 10 dollar tip I was so happy with how good the food was!

Have you have you, ever seen, a Maricopa Tangerine?

This was a fantastic place. Right outside of Santa Maria California, a great little place called Maricopa. As you can see from the sign, wonderful!

Maricopa redeems itself with, Tangerine, Tangerine, Living reflection from a dream; I was her love, she was my queen, And now a thousand years between. Thinking how it used to be, Does she still remember times like these? To think of us again? And I do.

Litehouse Deli - Halibut Fish and Chips!

We stopped @ the Litehouse Deli and Cafe and had some very yummy fish and chips!

Weekend in Southern AZ - Breakfast in Nogales

Nogales - First Border Tavern (background) for a good stiff breakfast, then Denny's for lunch.

Day 5 - The Closest Starbucks in Tucson

The morning beverage of choice.

Bon Voyage Dinner

Mrs Dirtbagger and I hosted a little bon voyage dinner last night as a precursor to our big departure. Some of my very best friends were able to attend including Matt and Stephanie, Brian and Gloria, Tim, Peter, Michelle. It was fun. Fabien, however is still stuck in France. Poor Bastard!

Tomorrow we spend the day loading the truck and getting ready to hit the road on Sunday.