Wednesday, December 27, 2017


Its been an incredibly devastating devastating summer, all across California, with fires raging on into the winter.

Something else is on fire.  ME!! Among the devastation, they say the phoenix rises.  

I cannot sleep
I cannot eat
My body is on fire
Every inch of my being

--to be continued

Tuesday, October 03, 2017

LEGO Bait Store

An ideas creation. Someone made it, people voted, Lego evaluated, voila! One of the funniest and most detailed I've built. 2049 pieces.

Thursday, September 07, 2017

Tuesday, June 27, 2017

Alaska Assignment

Got to go to Anchorage, Alaska for a 2 week dispatch assignment. Very different up here: no fire resources really, all air and float resources. Anyway, its been a great visit and here is a tour by pictures since I've been here. Enjoy! I sure have.

Saturday, April 29, 2017

Crazy Sexy Chili

This has become my new favorite chili, made twice now and lasts a single guy like me almost a week. Original recipe is from here: http://kriscarr.com/recipe/crazy-sexy-bean-chili/

  • 1 1/2 tablespoons cumin
  • 2 tablespoons coconut oil
  • 1 white onion, diced 
  • 4 garlic cloves, minced 
  • 2 jalapenos finely diced 
  • 2 tablespoons chili powder
  • 2 cups prepared TVP (soak 2 cups dried TVP in 2 cups boiling water, soak 5 mins)
  • 2 zucchini, diced 
  • 1/2 cup diced potato (any kind) 
  • One 15-ounce cans of black beans, rinsed
  • Two 15-ounce can of kidney beans, rinsed 
  • One 28-ounce can of crushed tomatoes 
  • 1 Dark Beer (I used Deschutes Porter)
  • 1+ cup water or more beer
  • 2 tablespoons maple syrup 
  • 1 teaspoon sea salt 
  • 1/2 bunch of fresh cilantro 
  • 1 bunch kale, chopped: 2+cups
  • Diced avocado  
  • Fresh cilantro 
  1. In Cast Iron Skillet heat oil, add onions, garlic, jalapenos, and cumin. Saute briefly
  2. Add skillet and remaining ingredients (except kale, avocado and last cilantro) to crock pot
  3. Cook on low all day or high for 4 hours or until potatoes are tender
  4. At end of cook, stir in your chopped kale
  5. Serve in a bowl and top with 1/2 avocado (save the other half for dinner tomorrow) and cilantro
  6. I eat mine with tortilla chips and scoop my chili into each chip