Tropical Thai in the Dusty Desert

Our last Cub Scout camp out ever — and I wanted to make something special for the Saturday group dinner.

Already being in the cultural mash-up mode, I opted for traditional Thai — a tropical cuisine whose flavors might adapt nicely to the particular leisurely pace of a desert camp out.

Willa, the desert and stormy skies

Willa, the desert and stormy skies

We got to our friends Greg and Mary Ann’s private property, Camp Nylen in the Joshua Tree desert around 4 p.m. Saturday afternoon, the first ones to arrive. After opening camp and getting settled in, I began simple dinner preparations for the three families that would be there that evening. I had made a pesto pasta and brought a couple steaks. Greg arrived with his son Gram, pal Vic and his sons Miles and Logan got there with five different kinds of Aidells sausages, and we got ready to throw some red oak logs on the Santa Maria grill. More

A Beer is Born

I’ve written glowingly in the past about my friend, Greg, and his home brewing set up.

The soft opening at Barley Forge

The soft opening at Barley Forge

Greg is a lawyer who, I guess, got tired of lawyering and wanted to make beer instead. I’ve been drinking his delicious beers for several years, and listening to his plans to open his own brewery — first in Topanga, and that having proven an impossible-to-navigate labyrinth of permits and regulations, Culver City. When the latter also failed to pan out, he set his sights further south — to Costa Mesa in Orange County — and a brewery was born. More

Cowboy Colgin Rides Again

It was past Pioneertown, the last outpost, at the end of a long and dusty dirt road amidst the boulders and Joshua trees and outlaw cabins of the Mojave desert, that we set up camp.


Desert shadow selfie

More specifically, it was the property of our friend and Scoutmaster, Greg, and his wife Mary Ann, and an official Cub Scouts camp out. And I was designated cook for 50 or so people on Saturday night.