Ice Climbing With Dan Fredinburg in Switzerland

Ice Climbing on a glacier in Switzerland - The Stein Glacier (German: Steingletscher) is a 4km long glacier (2005) situated in the Urner Alps in the canton of Berne in Switzerland. A very cold summer day in the Swiss Alps

Dan Fredinburg on The Stein Glacier in the Urner Alps in Switzerland June 2011
 
Dan Fredinburg Foundation
"Dan Fredinburg, modern day super hero, dedicated his life to changing the world. On Saturday April 25th, 2015, Dan lost his life on Everest in the avalanches caused by the devasting earthquakes in Nepal."




Traveling on the glacier tied into each other for safety.  Dan and I having a conversation about the video... So many funny moments from this day.




The guide wasn't happy with our excitement for the 1980ies rental gear and our dance party moves while on the glacier. We rocked that day! In the picture above, Andrew and Dan getting stoked on the start of our learning adventure. Ice Climbing!



This is Dan in his BLUE STEEL Zoolander move! Very technical move. Do not try this at home!



Summertime fun in Switzerland learning to ice climb with SWISS ALPINE GUIDES






This is an intro course to ice climbing and very easy and safe. We rappel deep into the glacier, then ice climb out via top rope.



Our guide Hano drilling our anchor.



Gear needed: Mountain boots, ice axes, crampons, harness, warm fleece, beanie, gloves, gaitors, backpack, and your mountain guide



GoPro Selfie of me on the glacier



Photo shoot starts NOW! I think we had more fun with making photos then we did with the climbing.  Dan Fredinburg and Andrew sorting out gear



Lowering Andrew down the crevasse for the first try. Here we go...



Vidoe of us on the climb. Lucas and Andrew with Dan's voice in the background



Somewhat of a short hike in but nothing difficult for a non-climber.



Hiking into the The Stein Glacier. I believe it was about an hour for us to hike.



Hano helping me with my crampons.








I did not have the cool 1980ies clothing. I felt left out!



Photos of all the other groups training on the glacier.



Dan helping me with my GoPro! Technical equipment



It's about having fun and the adventure! Dan hiking in...



The hike in was a little steep, but not difficult



More selfies...



Dan climbing up the crevasse. See the little blue dot with orange helmet? That's him.



Selfie (Louisa) inside the crevasse.



If you are claustrophobic, maybe you should think twice. It's a small space



After our day of ice climbing, we were driving back to Interlaken when we saw this... it's like a vending machine for milking cows... then you can purchase fresh milk. It's amazing!!!



Cow milk vending machine in Switzerland



Finally we get a hot coffee to warm us up on this very cold June day in the Swiss Alps! Here is Lucas, Dan and Louisa



Video of Dan's first ice climb!


Second time I'm dropped into the crevasse and I'm not sure I enjoy how tight the fit is... very hard to get out!(video)


Me climbing out, not doing so well I guess but we were having fun!


Dan, Andrew, Lucas and me

Fire Roasted Poblano Chiles en Nogada

Traditionally made in Puebla or Mexico City to celebrate Mexican Independence Day on September 16, these chiles are made with pork filling enhanced with chopped fruit, a creamy pine nut sauce topped with seasonal granadas (pomegranates). Normally, walnuts are used instead of pine nuts for the sauce, but I enjoy the flavor of pine nuts and wanted to try something different. You can use walnut, almonds or pine nuts.

Stuffing:
- Pork (1 lbs.)
- Raisins (1 cup)
- Cinnamon (splash or so)
- Pear (2)
- Apple (1)
- Tomato (4)
- Jalapeño (2 I like it hot)
- Corn (1 cup)
- Onions (1)
- Peblano chiles (3 to 6)

Sauce:
- Lime (1)
- Cinnamon (dash)
- Pine nuts (1/2 cup or more)
- Yogurt (1/2 cup)

Garnish:
- Pomegranates (1)
- Pine nuts (couple)



Fire roast the Poblano chiles until the skin is burned, blistering and black.



Place the chiles into a plastic bag. Close the bag tightly to steam the chiles for about 5 minutes.



After the chiles have cold, peel all the blacken skin off the chiles and place aside in a bowl.



Cut the pork into bite size pieces or have your butcher chop the pork. Typically, the pork is minced or ground.



Cook the onions in a 12 inch fry pan for 3 minutes on medium-high



Add the chopped jalapenos and pork to the pan.  Cook on medium for about 8 minutes or until the pork is browned and cooked.



Tomatoes, apples and pear - dice them up while you are waiting for the pork to cook.



Measure out the raisins, apple, pear, and corn.



Stirring the whole time, add all four ingredients to the 12 inch fry pan and cook on medium heat for about 12 minutes. After about 5 minutes, add cinnamon.



With a paring knife, cut a line from the stem to the bottom of the chile and take out the seeds.



Stuff the chiles with the pork filling by spooning the mix into the chili.



To make the Mexican cream, place the Greek yogurt, pine nuts, cinnamon, and lime juice into a Vitmix blender and 'pulse' until it's completely mixed together.



Garnish with beautiful colors



Plate the chile, spoon on cream and sprinkle with garnish. Happy Mexican Independence Day!


I didn't measure anything, but played it by ear with 4 tomatoes, 2 pears, 1 apple, 2 cups of pine nuts, 1 lime, 1 cup raisin, 1 cup corn and 1 pound of pork. I froze the leftover stuffing for later use.

Straw Restaurant Carnival Fare For Sunday Night Supper

Straw is your Hayes Valley neighborhood spot serving carnival-inspired comfort food. There are accents from your favorite carnival throughout our decor and menu. Oh yeah, and a Tilt-A-Whirl booth.




It was Sunday and my brother and I were looking for a fun, new to us restaurant in San Francisco. Nothing too touristy. Nothing too formal. We found it in Hayes Valley. Straw! I made reservation online and requested the Tilt-A-Whirl booth.

Seated on time, we were treated to bowl of popcorn that's both sweet and salty, cold water in mason jars, and ping pong paddles for drink menus. I felt like a little kid and was so excited to try everything!!




Step Right Up! Here we are in the Tilt-A-Whirl booth! So much fun. Upcycled children's books use as menus. Straw offers dinner, lunch, brunch, kids menu, and drink menu.



Mini Corn Dogs
Hand-dipped all-beef evergood hot dogs with raspberry dijon dipping sauce. SO GOOD! The sauces were amazing, too. Great way to get the pallet awake.







Perfect wine selection that paired well with our carnival-inspired food. Just chilling in a fish bowl. Nice touch.

We ordered a bottle of the 2010 Leese-Fitch Sauvignon Blanc with "high-tone citrus zest aroma with minerality reminiscent of a brisk ocean breeze. There's a hint of freshly squeezed grapefruit juice and tropical Pina Colada. The palate is zippy and alive with Lemon grass spice, but balanced with a touch of creamy tapioca to round out the mid-palate." wine.com review



It's a small restaurant with fun clown art on the walls and a big heart! Non-Profit Monday!

"Every Monday, Straw donates 10% of all food sales to a local non-profit. Over the past four years, we've donated more than $25,000 to non-profits throughout the Bay Area. Come in any Monday, and help us support the community."



ME: Fried Chicken -n- Waffle Monte Cristo.
cornmeal belgian waffle, crispy chicken, melted swiss, raspberry jam, powdered sugar, syrup, hand-cut fries (I got the sweet potato tater tots).  The waffle was easy to pick-up, the swiss cheese added a nice flavor and the chicken was cooked to perfection.

BROTHER: The Ringmaster: Straw’s Famous Donut Burger
golden gate meat co. organic ground beef, melted cheddar & jack, house-made glazed donut bun, hand-cut fries add maple-glazed bacon. I had a bite of this and, to my surprise, the donut was not too sweet and paired well with the meat and bacon. Very lovely flavors.

My favorite was dipping the waffle Monte Cristo in the raspberry jam. The mix of sweet and savory was perfect.




Cotton candy nights, Moonshine nights, ferris wheel lights



The Ringmaster: Straw’s Famous Donut Burger - Side view



Fried Chicken -n- Waffle Monte Cristo - Side view

STRAW
203 Octavia Blvd.
San Francisco, CA

restaurant: 415.431.3663
catering: 415.863.3509
fax: 415.863.3504