Chefonabike

The tricky part of cooking outdoor is, how you are going to recreate delicious food in an environment that isn’t your home kitchen. Well..it’s all about preparation and organisation. You see, cooking requires 4 elements:  Salt Fat Acid Heat  You apply these elements in every dish you cook and you will have amazingly delicious food... Every time. Guaranteed.   You can start by prepping your vegetables at home the night before and then ziplock them and put them in the fridge. You can also make your own tomato sauce..this is where all the flavours come from. In the meantime, I want to share with you all, this simple, quick and delicious recipe. I came up with this recipe a few weeks ago when the virus was still thousands of km away. One evening, during my day off work, I wanted to eat something that warmed me up from the inside out. Why? Because I live in Chamonix and winter here in the Alps are cold. A quick look in the fridge to see what I had available

In these extreme and extraordinary circumstances that we are all experiencing, it is important to remain positive and pray for those who are personally affected and those who work on the front lines to keep us all safe. It is also important that we all do our best to help our families and communities. Together, we can achieve anything. Alone, we are doomed. When the guys from Bikepacking.it contacted me at the end of February, we did not know that after a couple of weeks Italy and now most of the EU countries would have faced a health emergency of this magnitude. Writing an article / blog for an outdoor activity website seems frugal and useless in times like these, but that's exactly what we need to do. We have to keep our minds busy, we have to keep creating, we have to keep our spirits up and we have to keep dreaming and planning our future summer adventures by bicycle ... and that's exactly what I'm going to do today. Since this is my second episode for Bikepacking