For ease and lack of time, my friends and I settled on Caves Branch – nine days in the jungle!!
Many families and couples that we spoke to at the lodge told us that they had split their time between the jungle and the beach during their time in Belize. I planned this trip in the middle of working the Sundance Film Festival and didn’t think that far ahead. I even had to Skype with Runa in London during our taping of the Daily Buzz to grab her credit card info.
Needless to say, we didn’t regret one moment of our trip. Although next time, beach time would have to be a definite agenda item.
Anyway, on the day that Alex left for home (so he could get back to school), Runa and I stayed on campus.
Hang out at Caves Branch with us in photos after the jump >>
Just how many beers can you drink in two days?
Well, there’s no better place to find out than in Denver! My friend, Yuko and I went down for Easter weekend to hit up as many breweries as we could in two days. Our verdict? Approximately 30+/- different types of beers we downed in two days. Never mind any sort of buzz we may have absorbed, we were so full, we hardly had any real meals.
Oh yes. Definitely. This adventure comes with photos. Read on!
Our beer adventure after the jump >>
Yep. I work with some super cool people.
Thursday afternoon = beer o’clock! In efforts to encourage socialization and networking, we have sort of implemented a social break in the day.
First week – spiced and spiked lemonades with lunch at the office.
Second week – wine-tasting at Utah’s first winery: Kiler (kai-ler; not pronounced killer that you would naturally want to do) Grove.
It was awesome. Fun. The gal who poured our wine, Rhea, was a true wine enthusiast. Just two of my co-workers (sorry, Heather), Rhea, a white Trebbiano and three red wines…
A rundown of Kiler Grove’s wines and our tasting after the jump >>
Before the wedding in Fallbrook, we left early in the day to do a bit o’ drinkin’ in nearby Temeculah. It’s a decent 2 hour or so drive from Los Angeles and the wedding started in the early afternoon so we didn’t have much time.
Finally arriving in wine country, we accidentally stumbled upon Baily Winery. Looking for any random winery I could remember by asking the trusty GPS, we passed our proposed location and u-turned at Baily’s. We decided to pull into the winery and check it out.
It turned out to be a delightful surprise… all the wines were fantastic. We did a “5” wine tasting, shared between the two of us. We wanted to pace ourselves for at least another winery and all the drinking ahead of us at the wedding.
Reviews of Baily and Thornton Winery afte the jump >>
I know. I know. It may be a sickness. Anyone that travels with me will tell you the same (although some may be a bit more discreet in their wording). Yes. I am… a planner. Theresa may still have the spreadsheet I created for our two-week Japan stint.
Ever since the Beehive Cheese Co. tour Heather and I took, I wanted to go to Logan and do more food factory tours. There’s a whole slew of food factories in Logan and Cache Valley. In fact, there’s a listing of places for the complete Cache Valley food tour.
It didn’t take too much convincing, but I was able to grab a good group of friends and hit a few factories. Oh, then we also hit up Bear Lake and the Minnetonka Cave. Beware my (over)preparedness…
Join our madly prepped trip that was Bear Lake after the jump >>
It’s summer – barbecue season. Burgers. Hot dogs. Ugh. Tired! I wanted something nicer, fancier, more to tingle the taste buds.
A bunch of us went to Bear Lake this weekend and barbecued it up for the night we stayed at Harbor Village. After a long day of fun, easy was key. And since we did a few food tours through Logan, we had access to fresh, local-made products. It was probably the best BBQ I’ve ever had before.
Chicken Paninis —
Epic Cross Fever Amber Ale marinated chicken breasts spiced with paprika and mesquite spices and grilled on cedar planks — Epic beer purchased straight from the brewery in downtown Salt Lake.
Fresh muenster, garlic jack, provolone and hot pepper cheeses from Gossner Foods in Logan, Utah melted onto garlic and sunflower oat loaves fresh from the Crumb Brothers Bakery also in Logan.
Pesto Pasta Salad — pasta tossed in pesto with pine nuts.
Garlic Bread — garlic spread on fresh baguettes from Crumb Brothers Bakery toasted in the oven.
Bacon-wrapped shrimp skewers with basil — just like they sound, then grilled up on the ‘que.
Grilled (and boiled, in the interest of time) corn with butter and smoked paprika.
Grilled zucchini with garlic butter and paprika, fresh local produce from a farmer’s market in Logan.
Grapes for dessert. Champagne and beer for accompaniment.
Yum. I apologize for not taking more photos… *sad face*
Uintah… It’s past Layton and on the way to Utah State University. Oh, also home to the Beehive Cheese Co. — one very good reason to get out that way.
Thanks to City Weekly, I was able to buddy up and take a tour of the place with owner, Tim.
It was a cold, windy, somewhat rainy drive as we ventured out of Salt Lake City, but we made it. Check out the photos of our northern Utah expedition…
See photos of the Beehive Cheese Co. Tour after the jump >>