I really love hiking in stormy weather. I like how the rain makes everything clean and glossy – leaves, rocks, branches. It’s especially beautiful here in the Pacific Northwest with the ocean, mountains and woods as stunning backdrops for blustery winds and steady downpours.
The Nooksack River that wends through Whatcom County, Washington is one of my favorite places to amble on a rainy day. Every bend provides a stunning view of thick forests, frothy rapids, and unexpected delights like these towers of river rocks.
There’s something so peaceful about a river. I like finding a damp seat on a big rock right near the water, watching it tumble past in a steady cadence that would lull me right to sleep if I was tucked in a sleeping bag in a nearby tent.
There’s something mysterious and mesmerizing about the fog rolling in over the mountains, filling up the river bed and snaking its way through the trees.
On such days I like to return home to dry pajamas, wool socks and hot, comforting food like this 5-vegetable curry. Made with diced potatoes, carrots, green beans, zucchini, and petite corn, this dish requires a lot of chopping but is well worth the effort. I like to make a big batch and freeze the leftovers for quick lunches. I don’t care for much heat in my curry. I’d rather savor the delectable tangle of coriander, turmeric and 5-spice heightened with lime juice and a sprinkling of fresh cilantro.
What is your favorite thing to eat after a trek in the rain?
2-3 large Yukon gold potatoes, diced
3-4 carrots, diced
2 cups corn
2 large handfuls green beans, diced
2 small zucchini, diced
1/4 cup vegetable oil
2 tsp turmeric
1/4 tsp cayenne pepper (more if you like it hot)
2 tsp ground coriander
2 tsp 5-spice
3 bay leaves
1/2 jalapeno, minced (more if you like it hot)
2-3 cups chicken broth
1-2 tsp salt
- Heat oil in saucepan over medium-high heat. Add spices and bay leaves and stir.
- Add carrots and cook 3-4 minutes. Stir occasionally.
- Add potatoes and cook 3-4 minutes. Stir occasionally.
- Add green beans and cook 3-4 minutes. Stir occasionally.
- Add zucchini and cook 3-4 minutes. Stir occasionally.
- Add jalapeno, chicken broth, salt to taste. Bring to boil and simmer uncovered 8-10 minutes until vegetables are soft.
- Just before serving stir in lime juice and garnish with cilantro. Serve alone or over rice.